Foodie Craze: Pomposity on a Plate
This has been going around via one of my industry organizations, it's not a very long read and it's pretty funny. :D
I recently attended a dinner party thrown by a friend of mine who fancies herself a gourmet chef. She’d prepared a lavish dinner for six and I was the first one to finish eating because everybody else just couldn’t stop jabbering about how splendid it all was. While my food was experiencing the digestive process, theirs was experiencing the congealing process.
When each dish appeared, our host would explain what it was: “This is a pan fried, minced Sicilian inbred butterfly ravioli, infused with a reduction sauce of strained and pounded Nigerian roast garlic pod, exfoliated in Albanian ginger grass, marinated for three hours in a deluded joie de pomegranate cream sauce, spiced with a soupcon of fennel de mer and served in a tower on a bed of enhanced, devolved, ersatz rice-spinach.”
Full blog article:
The Foodie Craze: Pomposity on a Plate - john blumenthal - Open Salon