Food triggers memories and marks transitions. At some point last October, I realized that my mind was in autumn mode when rather than ordering white wine, I went for red. Shortly thereafter I went on the pumpkin/gourd spree. That was followed by my foray into German and Austrian cuisine, which seemed winter appropriate, but quickly became fried food overkill.
In case it wasn’t already apparent, Hannah and I both love food, which is why we started Food Fridays. Hannah takes joy in creating new dishes and baking sweets. I fail in the food prep department, but excel in savoring new flavor combinations. It’s a win-win, or so I like to think.
This past year I’ve started to fancy myself a food explorer—even if that’s a bit of a stretch. This is not a totally new thought, though. There was that time many (many!) years ago when I ordered sweetbreads expecting something akin to french toast. And that time in Israel I accepted a dish that had been described as “charif”, or spicy. It turned out to be brain. Or, while in Greece, that time when I put my stomach to the test by eating a single, daring bite of kokoretsi, which the EU banned in the 90s. I survived without incident.
Recently, though, I’ve focused on flavors that don’t make people cringe. So this past Saturday I ventured to Gargoyles on the Square in Somerville for a 10-course molecular gastronomy experience. (Of note: it was nearly impossible to find a molecular gastronomy menu in Boston, but the chef, Jason Santos, rose to the challenge.) My father, brother, and I stared slack jawed as course after course arrived. We even took photos.
Clarified Tomato Juice Cocktail
Shrimp Chips and Cocktail Sauce
Lamb Bacon with Coconut and Mango "Egg"
Beet Salad with Vinaigrette in a Pipette and Boursin
Foie Gras. Sadly, I can't remember what else is on the plate.
Pork Belly Soup "Cappuccino"
Calamari Spaghetti Bolognese
Hanger Steak with Dehydrated Mac and Cheese
Ice Cream "Popcorn" with Caramel Snifter
Glazed Donut Pancakes with Oreo Ice Cream
Hannah has discussed seasonal dissonance—that out-of-step feeling when your expectations don’t match up with the weather, like the 60-something degree weather we had today. Now imagine that feeling with food. You eat a bite of something that your mind says is an egg. Instead, you taste mango and coconut. It’s bizarre. And it’s delicious, whether or not you’re expecting the twist. Far, far better than one of those surprise snowstorms in May. And just as good as a spring day in February.
Weather: Unseasonably warm today. 62 degrees.
Moods:
Anna – 7 out of 10 on the “so miserable I can’t get out of bed” to “jumping for joy” scale. A beautiful Friday.
Hannah – 7 out of 10. February thaw!
Ditch the Umbrella 