I continually ask myself, "Where do cooks come from?" Are their finished products part of their past, their culture, or souvenirs from places they lived or visited? Do they collect recipes like we buy postcards, and stuff them virtually inside their souls? Today was that case in point.
Where are we? Location Description: Wet, Dark, Gray, Low ceilings, 40 degrees, January. Could be Seattle? It's France, specifically the Cannes region. The weather, the emotions, brought us right back to the Sound... Puget Sound that is. Who says one can't find salmon elsewhere? The Atlantic Ocean has one species versus the endless variety of our Pacific. But when it is fresh, it is beautiful. This 10lb Atlantic Salmon was bought right here, at our market. The Price? About the same as Seattle, $28. So it does rain in the sister-city of Hollywood, but it only rains 60 days a year versus 300 days (Seattle). When it rains it pours and it releases a chef's emotions, and they create, like an artist would paint. They dig inside their soul, and take what they experienced, where they visited, where they lived and then, they add their cutlure to give it one last spin. This baby was cooked on the weber charcoal grill, stuffed with his culture, herbs from France, and served next to a side of Basmati rice, a recipe from his Armenian side. Tonight we will drink. We will eat Salmon. And we will remember from where this cook comes.
Where are we? Location Description: Wet, Dark, Gray, Low ceilings, 40 degrees, January. Could be Seattle? It's France, specifically the Cannes region. The weather, the emotions, brought us right back to the Sound... Puget Sound that is. Who says one can't find salmon elsewhere? The Atlantic Ocean has one species versus the endless variety of our Pacific. But when it is fresh, it is beautiful. This 10lb Atlantic Salmon was bought right here, at our market. The Price? About the same as Seattle, $28. So it does rain in the sister-city of Hollywood, but it only rains 60 days a year versus 300 days (Seattle). When it rains it pours and it releases a chef's emotions, and they create, like an artist would paint. They dig inside their soul, and take what they experienced, where they visited, where they lived and then, they add their cutlure to give it one last spin. This baby was cooked on the weber charcoal grill, stuffed with his culture, herbs from France, and served next to a side of Basmati rice, a recipe from his Armenian side. Tonight we will drink. We will eat Salmon. And we will remember from where this cook comes.
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