We had a visit from the food writer for Esquire magazine. His name is John Mariani and he’s one of the most influential critics in the US. The food we made that Sunday evening was some of the best the kitchen has ever made. If he doesn’t like it, at least he tried Nana food at its best. It is possible he won’t find the cuisine pleasing. Although classically trained, Chef has strayed as far from classic French cuisine as is humanly possible. The food is ancient and modern at the same time. We use only olive oil (very ancient) -- almost no butter. Only one sauce is monter au beurre (finished with butter). Chef uses trios of flavors, layering different tastes and textures.
I hope the greater public, people beyond little Dallas, can appreciate the cuisine.Recent Posts
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Cool!
How long have you been working at Nana? Internship, or have you completed the program at EC/CULA?
Posted by: PM Summer | July 26, 2005 at 05:50 PM