[CH] A Dining experience
Goslowsky, George (gjgoslow@ingr.com)
Wed, 23 Sep 1998 15:53:04 -0500
I sincerely hope that this is not a repeat, but I thought that some of you
might feel that same as I do about this. I would pay dearly for a
restaurant such as this. This is an excerpt from a book and the author is
Steven Brust. He makes mention of chiles (peppers) quite a bit in his
writings. The book title is "Athyra".
I know a place where one could eat every day for half a year and never taste
the same dish twice. Where the servers are discreet and efficient; you
never notice them, but there is always a full plate in front of you and wine
in your glass. Where the room is quiet and serene and tasteful, calling the
diner's attention to the delight of the tongue. Where the appetizer is
fresh,
enticing and excites the senses like the first touches of love. Where the
fruit is sweet and plump, or tart and crisp, and complements the cheese as
the
salad complements the bread - with reverence and solemn joy. Where there is
a choice of wine to suit the most diverse taste, yet each has been selected
with care, and tenderness. Where each meat is treated with the honor it
deserves, and is allowed to unfold its own flavor in the natural juices the
gods
gave it, with touches of savory, ginger, or tarragon added to direct the
attention of the palate to the hidden joys which are unique to that
particular
cut. Do you know what I am saying? A place where the mushroom and the
onion
dance with the wine and the peppers in sauces that fire the palate, and the
sweet at the end of the meal is the encore to a symphony of the heart.
Where
there is quiet and ease, with only that conversation that flows like the
wine
from the bottle, easy and natural, and all else, save the sounds of dining,
is
the silence that food requires for it's appreciation.
George J. Goslowsky
Senior Software Analyst
Intergraph, Corp (256) 730-8223
Run from light to shadow, Sun gives me no rest,
Promise offered in the east, Broken in the west.