I was having a conversation with someone yesterday about where brussel sprouts come from. He commented-”well Michelle… most likely… Brussels”. Of course my reply for those of you who know me was..unknown. One of the most interesteing courses I took in cooking school was The History of Food. Things are never quite what they seem. The brussel sprout as it turns out has origins in Ancient Rome (of course!) and the Southern Netherlands well before reaching it’s namesake in Belgium.
Today I had intended to write a post about a recent field trip to a cheesemonger in Massachusetts. I would give my life for a good cheese. Could be one of my firing squad meals with an excellent bottle of wine in fact. So I did a little reading this morning before tapping out my thoughts and found a fascinating article about the French and cheese as an aspect of their national identity. It’s a good read for all you foodies.
LE FROMAGE AS LIFE: FRENCH ATTITUDES AND BEHAVIOR TOWARD CHEESE
http://www.acrwebsite.org/volumes/display.asp?id=7925
At Michelle Rago Destinations the act of cultual immersion is a must. I believe it creates integral shifts in perspective and we are often first-hand witness to crazy passion about something like … cheese. Our world education is through the pursuit of the best olives, ice or chocolate and trust…it is serious business. These discoveries not only deepen our knowledge base about the world but through food influence our unique sell and ultimately our clients experience.
Here is what I believe. When is comes to food…simple is the new black. Overdoing it… is overdone. From the earth and of the earth are hip. “Hand-made by a local”…. matters. Furthermore…what you pair food or drink with is as equally important as the item itself. Get the words specialty cocktail out of your vocabulary…unless it makes sense with something specific you are serving. Worry about what types of salts are accompanying the french fries in paper cones not what kind of garnish is on the tray. Make sure there is sigange with the cheeses you are serving and a passionate cheese lover assisting the guest as they select. These small touches will fundemenatlly change your guests experience.
Now believe me simple is not easy or cheap necessarily. It requires research, confidence and patience with people and not everybody gets it. Try convincing your client they need 3 types of ice cubes for a successful bar set up! Food has always been my personal passion and frankly one of the largest spends for the client. So why not truly help them shape a delicious experience from start to finish!
Buon Appetito!
Michelle
