...more recent posts
stack the food high so i can see it better than add a couple sexy greens and a dab o'special sauce so my eyes can wiggle a round in bliss-----my posts are my views as all of yours are to you, they are like the scripts to our movies-----my movie is about food, wine, others brain changers, ecology and travel
but what matters is the taste or is it how sexy the room and the people are next to me-----if i wasnt in the food biz i would go out to eat to eat food i cant cook or dont have the time too or to get something in my belly-----i go out to eat to see whats up, visit clients, entertain, learn...-----for some reason El Cid came to mind today @ 322 W 15th
the wine company i am a partner in is about soul, we try to find the "spirit of wine", this means how does the sun & soil influence the vino, the winemaker is the alchemist or the chemist-----a pure wine is an expression of the vintage on the soil blessed by the energy of a human-----there has been in the last few years many changes in the wine making many of these changes have been called "spoofalations"-----reality may be "spoofed" so maybe wine is ok to be also, but not to me-----food can also be "poshed up" but the soul is still the guiding force
at El Cid i tasted some baby squid in garlic sauce that was pure, a wonderful authentic sauce, the wine list is old school but gen-u-wine, clams in a spicy sauce that needed to be licked dry, no posh, no spoof-----i have seen the twisted modern fermenting technique's, doing the malo in barrel, toasty new oak, very posh, very spoof-----i am blessed to have true un poshed friends whom are searching for soul amongst the spoof--YOU ARE THE BEST