Memories of the times on the river, and the delicious bites echo inside me, creating an itching to get out there each year, and now the thought of one day perhaps a restaurant there.
If I were given one last meal in the world, it would likely include urchin, potatoes, and a very large table of perfectly steamed blue crabs(perhaps one or two soft shells) washed down with a Yuengling.
The growing awareness of the food around me and those cooking it has brought about the idea that no one is taking advantage of the bounty surrounding the bay. The fresh fish, crabs, oysters, and the produce growing on its banks. I think the region could become what Breton is to France, and that idea exhilarates me. (Investors, please inquire within.)
I have recently relocated to Charlottesville, VA, and am working at the Clifton Inn and thoroughly enjoying my times thus far. Although I haven't anyone on my days off to spend my time with, and no car to boot, the time has been promising.
I have the interest in harvests once again in France (Rhone and Champagne,) Italy, this coming fall, and we will see what comes of that. And the ever insatiable desire to travel to Vietnam, and Breton....
Nearly daily that I am working, I am to come up with the Amuse Bouche at work. Recently, I found in the acres behind the restaurant Reindeer Moss growing, I crispified it and served it with mushroom puree...turned out to be a tasty bite.
Thanks for reading. Check back soon.