Tales from the Kitchen

It was quite funny that on the day we planned to show off Mother Nature’s splendor, she was quite adamant in showing off on her own.  It started out with a little drizzle, then a sexy peek at some sunlight, then a little more down pour and finally breaking into a beautiful sunny day as our second Farm to Table Dinner began.

When Chef Marc approached to me to help him with the new GP fall menu, quite a few thoughts started running through my mind; among other things, there was excitement, then apprehension, and then excitement once again.

The last time we were up at the farm was spring planting day, and as you can probably gather, there wasn’t much going on except for a whole lot of dirt, and a whole lot of bending and stooping. This time, however, we were blown away as to how far the crop was coming along, much less dirt, lots more gorgeous vegetables, yet still the same amount of bending and stooping (we have pictures to prove it).

Most of us dread the Monday morning return to work, especially after a picture perfect Spring weekend.  We drag and daydream, counting the days till we can say ‘TGIF’.   But at Great Performances, a walk through the kitchen on Monday morning puts a whole new spin on one’s attitude.

Engaging in one of my favorite Sunday pastimes this weekend, I began contemplating the origins of trends in the culinary world, and specifically, the now popular “nose to tail” eating.

So, guess what we have been duped. A while now we have been told that fast is better, bigger is better, its an ingrained mentality that has served us so well in the past. So well that it has blinded us to the cliff fast approaching in the not so distant future.