June 27, 2005
Frank Stitt's Southern Table
For ages I've been in love with eating and cooking. When I look back on the times I spent with family and friends I can't even recall a time when we were not either sitting at a table or counter somewhere enjoying food, or in the process of getting it all together to entertain for a "little get together".
Being an itinerant southerner I'm always on the lookout for integrating old ideas of comfort and southern foods and the panache of European simplicity. I picked up Frank Stitt's Southern Table the other day at the Housing Works Used Bookstore and can't help but be overjoyed and immeasurably pleased with the book's presentation, photos, and Frank's writing.
It took a Southerner to inspire and remind me why some of these classical techniques and dishes of France that I'm learning at the French Culinary Institute are easily translatable towards enhancing and professionalizing any regional or ethnic cuisine. The southern table takes a wonderful glimpse into the making of a restaurant and the integration of integrity and ideals in a community integrated business. Some day I hope to open my own restaurant and market with as much integrity and quality as Mr. Stitt's and the book has reminded me that after school rather than going on some long journey abroad, learning from great masters there, I could stand to learn a few things about my own favorite regional cuisines.
Off to class, Pommes Tarte and Pate a Choux aux Chantilly tonight at the Patissiere station.
Posted by wayne at 03:55 PM | Comments (0) | TrackBack
