Food! Glorious Food!

Please sir, I want some more.

That iconic declaration for another bowl of gruel from Mr. Bumble led into the glorious and equally iconic little ditty that this post is named for. At least I think that's how it worked. As an aside, before I launch into my food centric post, ask me later about how a pretty girl in my grade three class found me singing Oliver tunes in a mall in suburbia way back when. Told you my brain works funny.

Being involved in the hospitality industry for the better part of 30 plus years now one would expect that I might have something to say about food. Glorious food! Well, you would be right. Some memorable gastronomic tales abound to be sure, but I feel like talking about some of the milestones.

When I was 16 or 17 my parents dragged my sister and I to Europe to visit the old country for five weeks. In this case, the former Yugoslavia for 4 weeks and France for one week before jetting home. Of all the meals we ate one stands out as still one of the best things I have ever eaten, and it speaks to the way I look at food now. We had arrived at my mom's house where she grew up, on a little island off the coast of Zadar in a town called Kukljica. Tired and probably miserable from the whole travelling thing, we made our way into the walled compound setting of the old house. To get to the bedrooms you went outside, up a set a stairs and traversed an open air balcony to the individual rooms. Sounds exotic and stately but I assure you it was a normal type of house there.  Charming as all get out with a delicious well in the courtyard. Once settled we made our way down to the kitchen/dining area where we sat down to the most incredible tomatoes I have ever eaten. I can still smell them. I yearn for them. A light sprinkle of salt and some crusty bread...those wedges of red juicy flavourful tomatoes were simply divine. Pretty simple but my God how I remember them. We ate many meals while traipsing around the country but that stands out as number one. A close second would be at my God Father's house. A chef as well, he had this amazing out door fireplace/oven thing going on. A whole chicken, some potatoes and other vegetables were placed on some sort of earthen clay platter, covered with a similar dome and pushed into the embers of the a fire.  A few hours later, best chicken dinner ever. Again, simple but so good. Made all the better by the convivial setting. A beautiful day surrounded by  my crazy family passing around an old wooden handled drinking jug known as a bukara that you would all share from. Stained a deep burgundy over the years you just knew it had a lot of history, and wine, behind it. While I am sure I didn't appreciate it at the time, I was experiencing what I think Europeans do best, call it joie de vivre, il dolce far niente, it doesn't matter. Enjoying the simplicity and beauty that can be our lives. Please sir, I want some more.

The very first time I ate Thai food. Where have you been all my life? A good friend of mine from culinary school took me out for Thai before Thai became huge. He spent some time in Thailand growing up and was the most worldly person I had known to that point in my life. My memory of him always inspires me to try new things, such as this time eating Thai. I confess that growing up I was almost duty bound to eat like the Italians and Croatians that I grew up with. We had the best school lunches, veal sandwiches, mortadella, chicken cutlets...all yummy. I like peanut butter sure but I don't ever recall bringing it to school. This carried on until culinary school when I was exposed to new things and new food. It was still heavily influenced by French cooking. Actually, almost completely French. The French owe their standing in the world to the Italians but you would have been hard pressed to find great Italian influence in the college back in the late 80's.  Forget anything remotely recognizing Japanese, Chinese or anything else considered "exotic". But by stepping out into the world and trying things with school chums I was taking baby steps leading to where I am now. Regardless, when Peter suggested Thai food I was a little apprehensive, the whole comfort zone thing here. But my God was I glad I went.  One bite and I was smitten. Vibrant flavours and textures with an explosion of taste in my mouth. Thai basil, lemon grass, Thai style curry...cue the salivating. Simplicity and complexity in every bite, layers of flavour.....mmmmmmmm. That meal set the course for what I love to eat now...anything ethnic really. How can Pad Thai and Lamb Vindaloo be considered comfort food for me? Because I love it so. Please sir, I want some more.

Truffles restaurant at the Four Seasons Hotel in Toronto is no more but the memory of one fine meal there lingers forever. My ex-wife and I dined there twice but the first time was truly magical, encapsulated to me the day in clinical terms by a colleague...a gastronomic orgasm. Pretty much. When I called to make a reservation I was warmly greeted by Emile, which made me chuckle because I was thinking of Emile Schaffhausen from Dirty Rotten Scoundrels...hehehe.  Anyway, we arrived and were treated like returning special guests, purely professional and polished. We ordered chocolate soufflé in advance and sipped on wine while waiting for simplicity personified in my appetizer. Five ingredients. Spaghettini, butter, salt, reggiano cheese and black truffles. Sublime and powerful at the same time. I don't remember talking and probably didn't share the dish either. I'm almost certain that when our server came to ask how everything was I looked up with a dumb look on my face and let my expression do the talking. Please tell Chef Chin that he is Picasso. I know I ate veal and the chocolate soufflé and they were all very good, but the spaghettini was and is the stuff dreams are made of.  Please sir, I want some more.

I will admit that I enjoyed accolades when they came my way when I ran my own place. I don't know if I ever created memories like the ones I described but I have received my fair share of praise from happy diners. Not to mention a few marriage proposals. It feels good to be recognized for your talents and my rather large noggin would swell up a bit more when a guest would take the time to voice their appreciation. I enjoy pleasing people and I sometimes miss that direct connection I have with the guest but not enough to go back to that life...my job is now the grand organizer and facilitator and that's good. Let the younger guys and gals work the line and have late nights. Been there done that, you know what I mean. I'll reserve my chops for special someone's and friends.

I think in the end what gives me great pleasure now is that connection we have over food and drink. A beer on a patio listening to tunes, a glass of wine over interesting conversation, a meal shared between friends, between lovers...it really all revolves around the "us" and the drinks and food are the side dishes. Our time is made that more enjoyable with the addition of favourite flavours. Perhaps making memories that will last a life time as we enjoy each others company. Please sir, I want some more.

À votre santé
D