I am a professionally trained chef from a leading Le Cordon Bleu school in the U.S., have worked in the food and wine industries and essentially have food on the brain 24/7. This blog will follow my adventures, thoughts, dreams, ideas and rants about food, ingredients, preparation, the people and ultimately the experience that one should have when eating. Pull up a chair and stay for awhile. The wine’s flowing and the conversation’s juicy.
Wednesday, July 2, 2008
A Haiku to a Soft-shell Crab
Dribbling down my chin Only here for a short while Sweet lovely soft-shell
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