The week of Thanksgiving is always a strange one, working wise. But this year, we had the incredible treat of being guests at Emily’s parent’s house for turkey day. Amazing. Lots of family, lots of love and of course, lots of food and two words: glow sticks.
–An intriguing article by Thomas Madrecki in The Atlantic about working for six weeks in the kitchen of the world’s best restaurant, NOMA. Located in Copenhagen, Denmark, NOMA voted voted the best two years in a row. In our recent trip to Copenhagen, not being able to dine at NOMA is my only regret. Excuse to go back? I particularly like this passage:
At Noma and at other top restaurants, anything but striving for complete and total perfection is a disgrace. And to be frank, it is still a disgrace even outside of those top kitchens. The lesson here is just as simple as having a sense of urgency: Don’t bother doing anything but your best. Don’t half-ass anything. It’s either perfect — or it’s not.
Led by chef Rene Pedzepi, NOMA perfects Nordic gourmet cuisine while keeping the traditional cooking methods of the region. A reviewer from Scotland had this to say about the restaurant. “I could very quickly run out of superlatives attempting to describe our meal experience at Noma! For me, it was quite simply the best meal I have ever eaten.” Not too shabby.
—Buttz BBQ in Charlottesville. I knew the restaurant existed and I knew about its reputation around town—and was the runner-up of C-VILLE Weekly’s BBQ contest, but I never actually took the time to go to The Corner district and try it out. Big mistake. The pulled pork platted was the best I’ve ever had: the right amount of juiciness and spice with a nice and lasting smoky flavor. I am not lover of super spicy foods, so I went with their Texas BBQ sauce, a sweet addition to my already delicious pork. After reading the owners’ explanation of their product, I like them even more.
We aren’t pros… just guys that love BBQ. We are not your traditional Memphis, Texas, North Carolina or Kansas City BBQ. In fact, we’ve combined the best of all regions into OUR BBQ.
–Currently on my nightstand: Tender at the bone by Ruth Reichl. I giddily enjoyed Reichl’s Garlic and Sapphires – the trials and tribulations of a food critic, so I didn’t think twice about picking this up. It’s so fascinating to read of Reichl’s difficult relationship with her mother (The Queen of Mold), her early encounter with French gourmet cuisine via a classmate in Montreal, Canada and her escapades (which somehow end up being always food related) as a summer camp counselor in the French countryside. Can’t wait to read on.
—Bon Appetit magazine cookie spread. It’s so unbelievably amazing. This particular page is of Peppermint meringues and cardamon crescents, but the spread includes Cherry pistachio nougat, chocolate macaroons with orange ganache, almond-oat lace cookies, butterscotch blondie bars, lemony slice-and-bakes, and chewy ginger cookies. I have plenty to choose from for this year’s Cookie Exchange!