I would say that the highlight of this summer has been the extensive amount of travel I’ve been lucky enough to enjoy. Both near (Chelan, Oregon wine country) and far-ish (Denver, Vegas)… and I’m headed to Texas next week for ACL. For someone who hates flying, I sure do get around.
Other than that, these past few months have been kind of a bust. I’m not sure how much rejection, both personally and professionally, a person is supposed to take, but damn. I’ve been able to stay remotely sane thanks to the amount of incredibly supportive and fun friends surrounding me. The only other aspect of my life that is guaranteed to inspire me is the fact that I have a true passion for the culinary world, and goals to reach within that interest. And my wonderful friends keep cheering me on – being patient when I have to take a million pictures of their food at restaurants, reading everything I write, feeding me wine when I need to celebrate or cry, paying for multiple rounds of Big Buck Hunter at the bar because I’m so mad I just want to shoot something – it is a great source of hope to know these people have my back.
Speaking of the people important to us, and appreciating them through the gift of food and wine – my mom’s birthday was a couple weeks ago, right before my brother Eric and his girlfriend Kim were headed off to France. They are both crazily talented people who just finished culinary school and scored the opportunity of a lifetime to intern together at a three Michelin-starred resort in Montpellier. I’m so jealous, yet so proud! We gathered a bunch of friends and fam to my family’s house for a huge dinner party to commemorate both Mom’s birthday and their going away, catered by Eric and Kim and sommeliered/served/bussed by yours truly.
So, enough of the sap, onto what everyone’s really interested in: food pics, of course!
First up: amuse bouche. Ratatouille stacks, brushetta with tomatoes from our family’s garden, and my personal favorite, steak-wrapped enoki with a ginger foam. (That’s Eric and Kim, who will someday cater every event I ever throw.) Continue reading
