Swings and Roundabouts

Ups and downs in the morning pixels -- on the one hand:

Once again, here are some notable eaters who answered the question: If you jump on a plane right now, all expenses paid, where would you go eat? And once again, we’d loved to hear your dining fantasies.

Alice Waters, owner of Chez Panisse, Berkeley, Calif.:

“I love the Ballymaloe House on the West Coast of Ireland and the cooking school there. They have been doing sort of what Chez Panisse has been doing.* They are just obsessed with these people making little sausages out of this pig or that pig and collecting wonderful eggs and going to farmers markets and getting lobster from the lobstermen.

99 times out of 100, questions like this give a chef the chance to make some gesture at their gustatory range -- Eric Ripert praises his favorite dim sum place, Daniel Humm rhapsodizes about the frites at some Alsatian roadhouse, etc. Instead Alice gazes across the Atlantic, and finds a reflection of herself immensely pleasing. If they did not invent narcissism in Northern California, they sure perfected it.

In better news, Lost City, via Eater, reports the presence of hard boiled eggs on the bar at Keen's. I am persuaded that each hard boiled egg on a bar postpones the coming apocalypse by at least 90 seconds.
*Let's hope not exactly.

Comments

[Marco]

Alice should retire and go raise Boston terriers.

[Skeen]

Yes, I agree that her comment is narcissistic, but Ballymaloe isn't the same as Chez Panisse. For one thing, it has to work with ingredients available in Ireland, not in California.

[http://www.bostonterriercenter.com]

This is a free course on terrier training. This lady will teach you all you need to know to raise your terrier in your house and make it more obedient. This is great to help you avoid the mistakes most terrier owners make when they are housebreaking their terriers. Check it out!