I was so touched reading The price is high when taste comes first (SF Gate, August 30), the first hand account by Samin Nosrat of saying goodbye to Eccolo, a now defunct restaurant where she was sous-chef that I had to find out more about the lady.
I headed for Ciao Samin where she shares her latest adventures and misadventures in the culinary world.
She seems to have rebounded since late August, brimming with anticipation about a Food/ Art Banquet at SF Moma titled OPENfuture: Spinning Marinetti's Wheels on October 17.
The world is small I thought when I read that this is part of a local homage to Futurism.
Not La Grande Bouffe but a happening of sort with "a whole spit-roasted dexter steer from cannard farm being
butchered by a bunch o'ladies (including me!), flying wheels of
stacie's panforte, and all sorts of performance art/food boundaries being blurred" writes Samin.
For this adventure, she joins Open Restaurant (not from American Express) "a collective of restaurant professionals who sought to
move their environment to an art space as a way to experiment with the
language of their daily activities".
These members from the Chez Panisse kitchen staff turn up the heat up (see their gas knob logo) and proclaim "we are what we cook"…
Refreshing when in some restaurants what lands in the cash register is more important than what's in the pan.
Agit-cook?
Thanks for the shout out, but I’m a girl!!
Thanks for the shout out, but I’m a girl!!
Samin
Sorry for my slip up
I just corrected it
From now on I will try to remember to not only check my spelling but check first names when I am not familiar with them
Bon week-end
Samin
Sorry for my slip up
I just corrected it
From now on I will try to remember to not only check my spelling but check first names when I am not familiar with them
Bon week-end