Venice – circa July 2011
I wonder about the range of people’s perception of the words exotic and intriguing. I spend a considerable amount of time dreaming about the foods of what I consider to be exotic and intriguing places. Having lived all of my years in one state and traveled a little, not a lot, you might say I have built this tremendous pent up demand for visiting lots of other food-centric places. My bucket list includes, as you may have seen, much of Europe. My first hope is to tread upon every square inch of Italy and France, and most of Austria before I kick the bucket. Ditto for California and Mexico, Morocco and Peru, Prague and Turkey, and a variety of other “local” hotbeds of “creative” cuisine. (The more far-eastern venues will hopefully follow when my passion for 14 hour plane rides evolves.) Most people wouldn’t consider California, Italy and France to be exotic or all that intriguing, but I do – they have a draw for me that other places just don’t. Maybe it’s because I just haven’t satiated my thirst for their offerings, cultural and food-wise just yet. Maybe it’s because their offerings are tied together with my image of sitting at a cafe table early on a cool morning and enjoying the paper, a treat and a cup of coffee or tea – one of my most treasured. Maybe it’s because I have loved every moment I have spent in each of these countries (Italy and France) so far!. I’m guessing I’ll move onto a more deeply developed list after I have finished those 2 countries. I realize that most other serious-minded food people have already scrubbed these places to death, but I, the neophyte, haven’t scrubbed them myself yet – and, for me, at this age I consider myself lucky – that I have such a deep and joyful ambition to pursue at this stage in life ! – such an exciting goal to have! Part of the draw for me is the past, but, as in all things, the food world is evolutionary and I want to experience it all.
My passion for soaking up information about most every aspect of food culture intensified relatively late – and I spend most of my days now doing what I loosely define to be “research”. That term includes reading, watching, going, dreaming, inventing, making and tasting. There are also certain food items that I consider to be an art form and area of study all their own. For instance, I could probably spend a lifetime studying olive oil, wine, balsamic vinegar and peppers as these four items seem to have lives unto themselves, deeply influenced by their provenance, and terroir (two of my favorite words) and subsequent application. It’s like this – the more I learn about these items, the more I realize how much I have to learn.
In the short run I will try to satisfy my wanderlust by migrating to Cape Cod in the next week or so. Don’t get me wrong, this is not too tough to take! This is the view from our back yard:
Over the past few days I found myself anticipating a lot about writing about food this Summer. While the Cape has seen a tremendous homogenization – more than I would have liked to have seen since I began visiting 34 years ago, it still maintains a deep dedication to its own local food culture. It is reassuring to see, in the Spring issue of Edible Cape Cod, the passion and resilience of the fishermen and food people on this little spit of land. Wellfleet Oysters are legendary as is Chatham Cod. There are some highly credible chefs dedicating themselves and staking their careers on surviving their niche market and soft economy there. I was happy to read Tom Dott’s very positive review of the restaurant “Finn” in Dennis. I have never eaten here and seeing that most of their staff are alum of the Brewster Fish House and that the author’s credits include a Four Diamond Relais and Chateaux property in the Hudson Valley, this should be a real treat. While the Cape has a sizable year-round population, many food venues rely on the 80/20 rule – making 80% or their revenues in 20% of their calendar. I suppose I yearn for a place to experience this same dedication to outside life – when the temps and sun are reliably temperate and shining respectively, for more than a couple of months a year. On this note, happily, yesterday, I got the Spring issue of Edible Santa Barbara and enjoyed reading it over dinner last night. I guess I am only now beginning to really understand the differences in the food culture on the west coast – how their climate has created a totally different paradigm of eating within its own small food industry. I find this to be fascinating and seriously think I would be much happier “over there”. (Just how to get the kids to move there, too?) Reading this Edible publication gave me a deeper appreciation for the lifestyle in Santa Barbara – who wouldn’t want to live there?
Herewith some shots from my quick, spur of the moment trip to the Cape on Saturday: 
Two Clematis on trellis – back yard.
And, last but not least:
First of the season – so sweet!
This morning’s NYT Dining section included Melissa Clark’s recipe for Rhubarb Caramel Ice Cream. They recommend freezing this upon it’s final mixing, but seriously, who wouldn’t be tempted to eat the whole thing – a scant quart? – right away?????? Aren’t some recipes funny? Also loved Anthony Bourdain’s tribute to his Dad for Father’s Day in June Bon Appetit.
Anyway, I am in somewhat of a transitory state right now as it relates to food. I am eagerly awaiting all of the seafood I will eat this Summer and look forward to all the experimentation to come in the Summer months. I am off to Washington DC again tomorrow for a couple of days and hope to try some new restaurants and just maybe get in a visit to Dumbarton Oaks.
Upon returning from the Cape on Monday, I noticed a disturbing transition in the NJ garden. My peonies had taken on the heat wilt, so I cut what was left of the good ones and brought them inside. I began to deadhead the roses and saw to a deep watering of what is left around. I just hate to see a mid-Summer sag so early on in the season. Last week, albeit cool and damp was so much better.
Making a roast leg of lamb, baked sweet potato “fries” and roasted asparagus for dinner tonight. This is one of the simplest but yet satisfying and healthy dinners – a go-to for me often. Must go tend to that…….
I’m hungry……..