Well, that was fast. A little uptick in workload, a few life events (of which I shall elaborate further in an upcoming post), and before you know it an entire season has almost come and gone.
And here I am, several months late with “a good one.” In truth, I’m not sure how to write “a good one” about an experience like dining at the French Laundry. I must confess I have, in fear of doing some injustice, procrastinated to the best of my abilities when it comes to this post. I consider myself a good eater, a decent cook, and a barely competent writer, but—let’s be honest here—any attempt to write intelligently about the work of Thomas Keller and his staff would require a wealth of culinary experience I don’t have. And even that might not be enough to really say anything meaningful.