Food as Art


My chef boyfriend is always saying that we eat with our eyes first, but that the flavor should match or exceed the expectation. The dish above is his: lobster with carrots and peas and Sauternes sauce. And though presentation may have preceded practicality here, I assure you the dish is at least as decadent as it appears. You may be forced to chase a pea or two around the plate, but the reward is spectacular! Here is a link to “The Ceramic Canvas,” an article in The New York Times about this trend among chefs…


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