Must read article:

http://www.salon.com/mwt/feature/2006/10/05/ruhlman_bourdain_foie/index.html

This says it all, eventually.

PS. It is an interview with Bourdain. What else do you need to know?

Hey True believers,

The latest grill fest.

Moon started this post at least a month and a half ago, and has been too busy to finish it, so I’ve filled in some of it. In italics. - christie

Started with an awesome cheese plate. Forgot to take a picture of it, because I am a slacker. Here’s what they were: the divine Fourme D’Ambert, a transcendent (oh, did I already say divine?) bleu from France. It’s creamier than many bleu cheeses, and it melts on the tongue in a pungent, spicy and slightly sweet way. This cheese does it all, go get some today. The other cheeses were Tome Chevre Affine and Dutch Parrano. They were perfectly fine cheeses, probably even great, but all my laudatory cheese prose went to the Fourme D’Ambert. It was that spectacular.

After we chomped on that for a while, someone opened this lovely bottle of vino. I believe that it speaks for itself. And for the babysitter-hiring parents who were in attendance.

I started the show with a nice little Caprese salad using the bounty of Minnesota soil. Locally grown everything, except the Baby mozerella, which came from Italia. I found some awesome little “french” shallots at the Eastsdide coop that gave the it a nice bite. Note the bottle of fish sauce behind the salad was NOT used in it! OK, this salad was fresh in every sense of the word, not least of which is the 80s Will Smith sense. Stylish and bursting with hip summer tomato attitude, it was the perfect way to start the evening.

Mose, delivering round two on a seafood tip, dished up some awesome Grilled Shrimp and Scallops with Nectarine Corn Salsa.

Course three, sticking with the food-on-a-stick motif, was the Lemongrass Beef Stick with Cucumber Salad. This has sort of become something of a signature dish for me. As usual, very tasty.

Mose brought in his Big guns for course four. Pan fried catfish with ginger-garlic glaze over jasmine rice. mmm catfish.

Course Five - Shogunstyle jerk chicken

I love the jerk. What can I say? It was awesome! Unfortunately, the documentation is scarce, as we were muy borracho by the time it rolled out. Let me just say that it had the flava.

Course Six. Dessert. Young coconut sorbet with keylime bars. Seriously, we must get the young coconut sorbet recipe out of Mose. I’m not even sure what constitutes a young coconut, but the flavor was delicate and sweet, with none of the cloying sugariness that ice cream can sometimes have. Mose has become something of an ice cream machine jockey, and God bless him! Shogunmoon rarely does desserts.

Summer, why must ye end?

-shogunmoon