It’s only Monday afternoon and I’ve already found my food photo of the week. I’m pretty confident when I say I think it represents one of the most amazing dishes I will have eaten this week. That is a pretty big claim since we have a special wine dinner at L’Atelier de Joel Robuchon tomorrow (still love you Angelo and Benoit) and we are visiting our friend, Chef William Bu “Abu”, this weekend.
Last night we enjoyed a special culinary menu event at DN innovación in Taipei, Taiwan. We met Chef Daniel Negreira at one of his earlier culinary events and he has quickly become one of my favorite chefs in Taipei. His mastery of molecular gastronomy and his excellence in showcasing traditional Spanish dishes make each visit more unforgettable than the last.
Sunday’s menu featured specialty foods from the Madrid region of Spain. One of the main course choices was “Madrid Style Organs with Chick Peas”. We were told traditionally it is made using a cow’s stomach, especially the spongy part. Everything was pork based here based on local preferences and better quality (pork) ingredients available.
So yes, while you might be a little disenchanted by knowing the dish was made with any animal’s stomach, it was sincerely one of the best things I have ever tasted. (I can already hear the “ewww” and gasps from my mother when she reads this post back in the US. She often wonders where I developed this sense of culinary adventure as it certainly wasn’t from her or my father. Blame my idol, Andrew Zimmern.)
Brett likened it to your favorite homemade chili growing up — it was a definitely a homey, comfort type dish. Loved the unexpected slight kick from the chorizo as well. I exercised self-control and kept from asking Chef Daniel if he had any extra that needed a good home last night. I think Brett would’ve tried pretending he did not know me at that point. 🙂
I need to get pictures from our prior visits to DN innovación posted as well (especially the Dom Perignon dinner two weeks ago) . I am woefully behind in posting about any of the events we’ve recently attended between article deadlines, the amount of time I’ve been on the road lately, and I just picked up a new editor gig for one of the sites I write for — I will now be a Topic Editor for both Asian Cuisine and Old World Wine.
Rather excited, but the timing couldn’t be worse….
Sadly, I am also supposed to lay off writing (and using my brain as a whole…not sure how that’s even possible?) for at least two or three more weeks due to a mild traumatic brain injury I sustained a week ago. I apologize in advance if my posts in the upcoming weeks are more photo heavy and less descriptive. When it comes to food, the pictures are really the most important aspect anyways, hence the beloved term, “culinary porn.” Right? 😉
Cheers – Wishing everyone a fun-filled week of sublime culinary adventures.