Confession: I watch Project Runway. And I spend a huge percentage of our income on food. I did not grow up this way.
My parents took us out to eat occasionally. A typical night out was Denny’s or Bob’s Big Boy. And a really nice night out was the local family run Italian joint, Paesano’s, in what was then the outskirts of Cupertino. Apple computer was run out of a garage and I spent my summers in the apricot orchard down the street. The Michelin Man* was the funny looking cartoon character that sold tires. And my clothes came from Mervyn’s.
Then I went to design school and began working in restaurants to pay the bills…the beginning of both my aesthetic and culinary education. I soon left the South Bay in search of better aesthetics and better food. Now I only return under duress, or when someone in my husband’s family has a birthday.
Cutting Edge Creativity
Recently, as much as I shun reality TV (aside from the PBS cooking shows which don’t count), my daughter hooked me on Project Runway. And I realize that the reason I enjoy it is the same reason that I enjoy the occasional night out in a really nice restaurant: it’s the cutting edge creativity. Food is food, and clothes are clothes. The raw materials don’t change all that much. But when a true craftsperson works magic with those raw materials, they feed my creative soul. when a true craftsperson works magic with raw materials, they feed my creative soul Click To Tweet
Cutting Edge Food
As a working creative, stoking my fire is a necessity (that’s what I tell Steve when I’m trying to sell an expensive night out), so lists of really good restaurants psyche me. And Michelin just released their 2016 guide. Manresa earned three stars, which means a trip down to the South Bay for something other than a family celebration, right? And after reading up on David Kinch, I’m kicking myself for waiting this long. I’m guessing a reservation is a few months out so I have time to check out his cookbook and maybe even catch a few episodes of the PBS series The Mind of a Chef featuring Chef Kinch. So much to do!
Living on the Edge
And while I’m making plans to feed my creative soul, I’ll work on convincing Steve that we should start ticking off all of the Michelin one star restaurants. I don’t think once a month, okay once every two months, is completely unreasonable. I’ll keep you posted…
Keep in touch
*About the Michelin Man….I finally took the time to research why the tire guy and the fancy restaurant guidebook have the same name. It seems the Michelin brothers who sold tires in the late 1800s in France decided to put together a guidebook for those few people who owned cars. It gave those early adopters ideas about places to drive so that they could wear out their tires, thus building business for the Michelin family. Who knew? Brilliant business men.