Chow Down

I'm not a fan of nouvelle cuisine. It's always beautiful, color coordinated sprigs and shoots and shavings of things artistically arranged around a miniscule bit of marinated mahi mahi tuna or something en croute, the polar opposite of super sizing. It puts me in mind of the joke about a man in an upscale French restaurant. The waiter asked him, "How did you find your veal, sir?" "Easy," the man answered, "I just nudged aside the two stalks of asperges blanc vinaigrette and there it was."