Epicurean Reflections
THE POSTMODERN ANTIQUARIAN writes:
I often tell my wife that I’m a materialist, but just a very bad one. The same is true for my Epicurean aspirations, and I’m not sure that’s a negative trait. Let me explain.
Last night, I indulged in a feast at one of the finest restaurants in our area. The first course consisted of raw oysters, served with a sauce of “compressed fennel” and “carbonated lemon.” I cannot tell you what compressed fennel is, nor can I explain how to carbonate a sauce, but I can tell you it was exquisite. Veal agnolotti with a carmelized broth and a tender rib-eye steak followed. The meat induced in me an almost infinite gratitude that I am not a vegetarian. I can neither spell nor pronounce the name of the dessert, which involved lightly fried pastries with a hazelnut sauce, but by then I was numbed with ecstasy. (more…)






