Recently in Out and About Category

Tejal pointed out to me that, in my gushing about New York in general and wd-50 in specific, I forgot to mention a particular neat aspect of the timing of our dinner. We happened to dine just days after Alex Stupak, best known for, until recently, being the pastry chef Alinea in Chicago, started at wd-50. He was even in the kitchen on that quiet Sunday night, and from my seat I had a wonderfully discrete angle from which to watch him work.

Tejal said a few "trademark" items and techniques were familiar to her from Alinea, and we certainly had the opportunity to taste a wide range of his work. In addition to the pre-dessert and two desserts on the tasting menu, he sent out a third dessert to each of us, and a wonderfully bitter little chocolate birthday cake for me. That element of bitterness, or at least lack of intense sweetness, was present in all of his desserts. He also made wide use of other intense flavor notes like licorice, menthol, and chartreuse. Nothing was savory, but neither was anything so sweet that it dulled the tongue. Depending on what elements you got on the spoon, each bite would let one flavor pop while the others harmonized in the background.

It should probably not surprise you to learn that a few jean buttons were discretely undone in the taxi on the way back to Whitney's place. We'd only saved room for the two desserts we were expecting, but the sacrifice of a very full tummy was gladly undertaken.

It's also worth noting that Wylie was in the restaurant that evening, having a casual dinner. It's always nice to see chefs actually eating in their own restaurants, chefs who are involved in the experience, instead of just designing a menu and disappearing into the mist.

I could say I went to New York because Stephen and my mom sent me there to celebrate my birthday. I could say I went to spend some quality dress-oogling time with the ladies who will, in the not to distant future, be in my wedding party. I could even say I went in hopes that a bout of jetsetting would snap me out of my prolonged period of useless moping. While all these things are technically true, the real reason I made the trek was to eat.

If you're the sort of person who travels on her stomach, you could hardly to better than five days in New York with Whitney and Tejal. There are few people in the world more enthusiastic about a rigorous schedule of cocktails, dinners, further cocktails, and midnight snacks than those two.

We kicked off Star Chefs Rising Stars Revue, a pretty fantastic to-do hosted by the people at Tejal's new job (which I think she'll talk more about later). I put on red lipstick and dangly earrings, then Whitney ane I up met up with Tejal at an enormous club called Crobar.

The theme was "high-concept street food," meaning we strolled from cart to cart with our ever-refilled wine glass, sampling bites from exciting young chefs like Franklin Becker, Paul Liebrandt, Zakary Pelaccio, Tony Liu, and Will Goldfarb.

About every five minutes, someone would ask, "Have you tried the foie gras hot dog? It's awesome!" I did; it was indeed awesome, as was the tuna sashimi with wasabi ice and sweet soy reduction. The latter wasn't the most literal example of "street food," but the sweet, icy burn had eyes rolling in pleasure all over the room nonetheless.

We continued on to the after party at Bed. In route we were soundly hooted at by two guys driving a garbage truck. Which is every bit as flattering as it sounds. At Bed we partied like rock stars and learned two very important lessons. One: everyone looks sexier lounging on cushions.

Once we spied people passionately smooching, we learned lesson number two: it's better not to think about what you might see staining those cushions if the lights were on.

This is the first meal I've ever documented this way. First reason, obviously, it's El Bulli man. Second reason, it's my birthday weekend extravaganza in Barcelona with Glyn and he's given me a pretty sweet little camera. A couple are blurry, dark, or too close because I was fooling around with all the exciting, new buttons. Oh, but they're not all bad...

Imagine it in Spanish: it's evening in Roses, and the French (because everyone here is French) are walking their tiny, well groomed dogs and plying their whingy kids with ice-cream cones. Outside the decent, but rather shabby Hotel Marina, is a taxi stand:

"Good evening! We're going to El Bulli, do you know where that is?" I ask.

"El Bulli? Ah, well, it's my first day actually..." The driver makes a quick and lispy phone call during which he is obviously being given directions. "Oh-ho! You meant El Boo-yee" He says, folding up his phone. And we begin the ten minute drive up that winding, narrow road along the ocean. It's beautiful here, but more importantly, you don't pronounce those l's in El Bulli--two l's make a y. Because it's Spanish, after all. And despite the French occupation of Roses, this is Spain. And not just Spain, but Catalunya, the graffittied ruins that whizz past remind me, and the revolution is coming.

This certainly isn't a newsflash, but all Mexican food is not created equal. I mean, of course the Chevy's I've occasionally resorted it is an inevitable disappointment, but even what passes for reasonably respectable Mexican food in a lot of places can be pretty horrific. Boston, in my experience, has terrible Mexican food. I spent four years there essentially twitching in desperation for something resembling a decent taco. In our freshman year, Stephen and I went to a restaurant that came very highly recommended. They actually managed to make a quesadilla nearly inedible. We went back one other time, hoping we'd just been on a bad day, but the food did not improve.

The problem, of course, is that cities without many visible Mexican people rarely have excellent Mexican food. Forty years after the race riots in Roxbury, Boston is still a surprisingly white city. In addition to the problematic social and cultural implications, this means the odds of getting decent guacamole are pretty slim.

The Nashville of my earliest years was a similar city. Back in the years before salsa was the best-selling condiment in America, my understanding of Mexican cuisine went no farther than Chi-Chi's, and it went there infrequently. When my mother was pregnant with me, a friend of hers was the manager of a Chi-Chi's, and he treated her to an all-she-could-eat pseudo-Mexican feast. The hours she later spent throwing up put her off the idea for some time.

Over time, that aspect of Nashville's culinary landscape broadened. Slowly at first, immigrants arrived, and the food in the Music City changed for the better. I know a lot of people there who have some militantly angry feelings about immigration in general. Many of them are the same people who have forgotten a time when they didn't even know what cilantro was, let alone whether or not they thought it tasted like soap. I, for one, am nothing but enthusiastic about this recent cultural shift.

The lid slide off the small cooler as Stephen hoisted it into the overhead compartment. He'd had to lower the locking handle to fit the cooler in, so a gentle bump was all it took for the lid to fall and bonk the gentleman in the aisle seat. Stephen apologized numerously and with genuine repentance, but the man was not placated. Later, as Stephen passed by on his way to the bathroom, the man elbowed him in the hip.

This is proof of a few things: one, that Stephen really loves me. Two, that I really, really love barbecue. We'd taken turns toting the cooler containing just under three pounds of pulled pork and six small, styrofoam tubs of sauce through the airport. He doesn't love barbecue the way I do; his mouth doesn't water when he thinks of tender shreds that mingle porky unctuousness with a perfume of smoke. Still, he took his turns carrying the cooler, even letting me slip the lid aside to catch a smoky whiff. Useful, that boy.

I realize I should go back a bit, begin at the beginning. Barbecue, a word so loaded with history and etymology, regionalism and secrecy, it both demands explanation and defies it. Lovers tend toward an intolerable snottiness when they explain it to the uninitiated, so I'll do my best to be brief. Barbecue, as a verb, means to cook a piece of meat oh so very slowly over an indirect fire, to braise it in smoke, until incomparable tenderness is achieved. Questions of seasonings, dry rubs and sauces, have evaded more serious barbecue scholars than myself, so I'll stick to technique. Hamburgers, hot dogs, steaks, portobello mushrooms, chicken in sticky sauce, any of that cooked on a grate over coals was grilled, not barbecued.

Barbecue, as a noun, can refer to any cut of any animal cooked in such a way, but typically the word is shorthand for something specific, depending on where you're from. In Texas it means brisket; it's ribs in Kansas City. Where I have family in North-western Kentucky, they tend toward mutton. I'm from Nashville, and in Tennessee, the Carolinas, and Alabama, if you say barbecue with no modifiers, you probably mean smoked, shredded pork shoulder. We eat those other things too, I've seen everything from whole pigs to elk legs thrown in a smoker, but the barbecue closest to our hearts is pulled pork.

Chicago is brain-warpingly hot. Today I drove a mini-van through the leafy green suburb of Naperville, settled in 1831, with the air-conditioning on high. Shiny children passed by on their bicycles, squinty men in shorts dragged brown paper bags full of trimmed branches to their garages, and my cat hid in the shadows under the deck, panting for what might well be, the first time in his life. My aunt's mini-van slid around the corners on invisible tracks, the drizzle steamed.

It's melt into the tarmac hot, and if you've seen An Inconvenient Truth and passed a cool June in San Francisco, this sort of heat might seem worrying. You know, the end of the world is nigh and it's basically all my fault, sort of thing--although ditching my twelve year old VW in Portland with my brother and becoming a pedestrian again is a step in the right direction, there's nothing like finding out about how wasteful and excessive you are, to make your life suddenly feel wasteful and excessive. This last part is especially true if you're unemployed and eating with the fortitude of a seasonally starved female penguin.

I wonder how to negotiate the pleasure and the guilt of consuming so much and in such luxury, when there are both the proverbial and actual starving children in (insert whichever place your parents used to say, India for me), when there are bigger things happening near and far. Around me, the polar ice-caps are melting, husbands are kissing their wives good bye and heading to front lines, and my greedy eyes are fixed on dinner. Alinea to be specific. That greystone in Chicago's swank Lincoln Park neighbourhood, so unassuming I drove past it twice before I noticed it, all shining glass and steel, all dark wood and red lilies, and I almost forgot about the horrifying, haunting image of a bare, snowless Mt. Kilimanjaro. Such is the power of a good dinner--takes the edge right off the end of the world, so to speak.

Stephen and I met Tejal and Glyn at the farmer's market in Mountain View yesterday. It's a nice market, big enough for variety, but not so big that I become overstimulated and unable to make reasonable choices. Aside from the guy with an accordian and a box that made his voice echo playing polka covers of popular songs (including Santana's "Oye Como Va"), we had a lovely time. My fridge is so full of fruits and vegetables, I had a hard time finding room for Diet Cokes, truly a horror in my caffeine addicted household.

That evening, we had a sampler of many of the delicious things we bought. Rather notably, we managed to squeeze three different types of not-so-healthy animal fat, not to mention considerable olive oil, into what seemed like a light, summer-y meal.

We had pâté de campagne, an excellent source of delicious pork fat, butter on our radishes, goat cheddar with chipotle, and a mixture of goat crema and sage honey on our ranier cherries and white peaches for dessert. We particularly enjoyed the last course. Tejal was right; the goat crema was just fantastic. Maybe not perfectly healthy, but wonderful nonetheless.

A glass of Cabernet Franc in front of a field of Cabernet Franc at Chateau St. Jean.

I'm fairly sure I had feelings about the taste of the wine at the time, but as it was our fourth and final winery of the day, I don't perfectly recall what they were.