Sommelier and pastry chef at Vinoteque to me after the hour we chatted post-Oscars.
Other topics we discussed: cinnamon, celiac disease, molecular gastronomy (and my absolute hatred of it), noodles, rice, paddy wagons, Scientology, how “Yo Ireland!” can be a term of endearment, fried chicken, “bean juice,” hookin’ for the Earth, downtown LA, homelessness, and how Black Irish ≠ Black.
Good night. A very good night. 🙂
I’m not into the whole molecular gastronomy thing, either. It’s cool at first, but then it’s like, yes, how many things can you freeze with nitrogen?
Don’t give me food that looks like other food. It’s annoying and ruins my appreciation of what I’m actually being served.