I love multi-layered food. Slowly, taking a bite, and dissecting the flavors in my mouth. Is it anise or allspice? Ginger or cinnamon? Olive oil or almond oil?
I eat very slowly. I like to enjoy every bite and make it last.
I like to describe wine wine as if I was walking thru a garden. “Dry” and “smooth” just don’t fully do justice to the experience. A good red is more “…like bruised raspberry leaves mixed with orange peels and a hint of cinnamon”.
I love after-tastes. How it feels, sliding down my throat, and afterwards. Breathing deeply. Taking it all in.
To compare and contrast. Tuna tartar versus tuna carrapacio.
Sometimes, the food comes out on the plate looking so perfect that I am (a little) sad to disturb the art.
The whole of dinner could easily be the titillating seduction of verbally describing our sensory experiences. We could be strangers, seduced together over the best osso bucco.
Add the romance of an intimate atmosphere, and the good fortune of amazing service.
This is a recipe for sensory overload, and we’ve only undressed the food!