Peter Howard reports on his recent trip to the USA
Hi Martin. We are back from the land of oversized portions of mostly confused flavour combinations in dishes. God, have they put a whole new spin on traditional Italian dishes.
Oh well, we got back home and fell on a lamb and shiraz dinner, boy was that good, oh, and a cup of tea, a little luxury that they simply do not get.
I loved your vivid description of working in a restaurant, boy, did you nail it, and what a shame more people in our position don’t do it. I once heard a well known person who was of influence during the ‘80s and ‘90s describing to a novice how a restaurant kitchen worked.
She said that the chefs all stopped to work on one table. When I explained to her how wrong she was, she got herself into a real bind. I do not miss people like her at all.
As one person we met in America said – when talking about food writers, “What gives them the right to talk to us like we know nothing when they evidently know less, and talk down to us?â€
I watched Rachael Ray (hottest food TV person in the USA) and co-host show us how to make a proper peanut butter, tomato and bacon sandwich – no wonder it doesn’t get any better.
We had two memorable meals in the five week holiday. One of them being the home cooked Christmas lunch by an old school mate of mine (we went to school together 53 years ago). Roasted whole organic turkey and the trimmings…wonderful.
PS What was startling in America was the diminished amount of Australian wines on shelves and wine lists – brand loyalty? And Californian wines…so expensive, but must say very good, by and large.
