Anthony Bourdain, unreserved –

by Scott Smith

Many aspiring chefs look up to the 20-course meals as the zenith of gastronomy. And when they achieve that level of cooking, they end up getting bored by it, and then what excites them are the simple foods.

No question about it. It’s true of wine also. I respond to blunt objects more than a subtle wine. Rough neighborhood wines in Italy or Sardinia or Cotes du Rhone make me happier. Cruder, messier things where I don’t need to engage my brain, I could pretty much submissively lose myself in the moment.

Posted via web from S. MacKay Smith’s Notes