It’s one of the most common foods in the world. Pasta is inexpensive and seemingly simple – but if you’ve had a meal in Italy or the staple prepared by the hands of an expert, you know that there can be a vast difference in the end result.
When the poet John Donne wrote that “No man is an island” in 1623, he stated something both obvious and enlightening.
“Food is something we all share. We’ve got to get away from these shortcuts and the convenience factor and get back to buying food that is in season. It’s critical to do what’s best – not what’s easiest.”
Food magazines/journals/blogs – whatever the medium – are more than common these days. And while we applaud the attention that food – and a greater understanding of it – is getting, there does seem to be an overabundance of the romanticizing of what we eat.
Following the success of having two of Charleston’s best restaurants, winning a James Beard Award and becoming one of the South’s most notable chefs, Sean Brock has now brought his culinary skills to Music City.
Miracle. It’s a word you hear a lot when you sit and talk with the talent-stacked team creating the upcoming Staplehouse restaurant – one that promises to truly be unlike any other out there. As their story unfolds, you realize they may use that word miracle frequently, but never flippantly.