Fall had started in earnest; a cool, light mist was falling. My wife Lisa and I decided to take our dog for a long walk foraging wild cèpes (porcini). I built a roaring fire in our small wood stove, placed a daube of beef on top to braise slowly, then walked out into the dank Mendocino woods….
Fat adrenaline junkies
Everyone who works in the restaurant business knows some of the best, most creative meals take place in the kitchen far away from the limelight and paying customers. I have borne witness to some crazy, inventive shit only a slightly stoned cook could ever dream of. I also have seen epic fails where it required all my diplomatic skills to prevent the premature death by roasting of the guy who made it. The fact is, kitchen folk love to eat decadently delicious food. Maybe it’s the trade off for all the long hours we spend working together in grueling heat, producing amazing food for you to dine on.
Last night, Lisa and I had the great pleasure of dining at Belgian restaurant Si Bon, a lovely simple eatery created by Edith and Philippe Caupain. Philippe was opening Si Bon at the same time we were opening Figue. He came in one day during construction at Figue to check us out and I had a great conversation with him. My boss Lee spoke very highly of his cooking so I was excited to give it a try. My experience with Desert dining hasn’t been kind so to throw money at another restaurant lacking in quality scared me. For instances, at lunch the same day, Lisa and I stopped in a Palm Springs seafood restaurant that was, ‘GOD AWFUL’….