Food as Art

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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…
http://nyti.ms/188bQz7

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