Few things bridge the millennia like sensory experience, and arguably nothing provides a fuller feast for the senses than food. The cacophony of the kitchen; the bouquet of fresh ingredients, of open flame and of hard work; the spectacle as food wends from field to fork; the symphonic denouement that is that first superlative bite—such […]
About Karl Fendelander
This author has yet to write their bio.Meanwhile lets just say that we are proud Karl Fendelander contributed a whooping 14 entries.
Entries by Karl Fendelander
Like all of the best ingredients, scallops have a history steeped in legend. These marine bivalves have for millennia been symbols of fertility and the divine feminine—the shell protective and nurturing, the interior a radiant, delicate life force. The Roman goddess of love and fertility herself, Venus, is oft carried in a scallop shell while […]
In the preface to his La Physiologie du Goût (The Physiology of Taste), published in 1825, Jean Anthelme Brillat-Savarin said that “whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas.” Alexandre Dumas, writer of the iconic The Three Musketeers, once said of these mycological darlings, “They can, on certain occasions, make […]
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