I used to hate going on book tour, being away from family, more often than not sitting is some lonely barnes & noble that wasn’t even aware i was supposed to be there, and heading to the next soul killing hotel room.
Being on the road for Elements of Cooking has been a delight, largely because of the people. The people who come to an Elements event tend to be passionate about cooking and people who are passionate about cooking i’m discovering are the best sorts of creatures there are. I knew this about chefs. Chefs are a ball to hang out with as a rule. They know how to live, they have enormous appetites, they are generous by nature, they work on very little sleep
And it’s been great in every city. The viking demos have been fun, thanks to great crews at each one (I don’t serve my demo plates and so am not able to taste the finished plates that go out to the attendees—hope it’s been ok!). I’d especially like to thank a few bloggers who came to the demos and generally helped out. In Atlanta, Jennifer, of Blissful Glutton and in Nashville, Claudia of Cook Eat Fret, and Ian Froeb in St. Louis, of River Front Times. Many thanks.
There’s also skawt, of course, who, as a member of some prevent cruelty to warthog group he runs with acosted me in San Francisco, and is posting wildly outrageous slanders on this blog.
Favorite moment: Cosentino showing up at the Ferry building with a cauliflower for me
(photo by lux). During Next Iron Chef he'd served me cauliflower that he'd billed as being properly cooked; at least he didn't bring me those problematic shallots! He also showed me his new dry-cure facility, salume offered to the Bay area on a CSA basis.