Culinary discoveries to wind down the year
It's been a whirlwind of excess these past few weeks with big car bills and insurance bills in the mix. Enough to make fiscal conservative wonder who got hold of their checkbook. But hey, 'tis the season, and you can't take it with you, right? Among the recent and probably singular events was an invitation to the holiday gala of the Indianapolis chapter of the Commanderie de Bordeaux. Our friend/Renaissance man, Dennis Trinkle, invited us because he thinks we know a lot more about wine than we actually do. It was a seven-course dinner prepared by a James Beard contending chef, and I had to Google what one of the ingredients was - any of you know how to prepare celery root ? Did you even know there was such a thing? And that if you puree it, it's delicious? I did not. THIS is what it looks like in its natural habitat 👉 THIS is what it looks like after an actual chef gets jiggy with it 👇and creates tongue-in-cheek with quail egg, plum and celery root puree. I can't