The Two Very Best Q1 Food Categories
How I Bounced Back from that Unfortunate Borscht Incident
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Behind the pastry station in the trattoria where I made my bones, Chef placed a simple white, rectangular plate fanned with garnet-colored, roasted beets. He cast a quick thumb over the olive oil bottle that he reserved for garnish, waving it like a wand of fairy dust. Indeed it was, but the real sparkle was Italian Gorgonzola, piquant rocks of salty, earthy glory. Ruptured senses, and another portal opened into the world of flavor.