texture

i am convinced that my love for food stems from texture. flavor - that's a given. seasonality - that's a must. but when you can combine different textures to create one cohesive plate - well, that's amore!

think about it...who likes yogurt without some type of fruit, nut, or granola mixed into it? or a puree without an accompanying piece of bread for dipping? and who can stand a hot cocoa without a fluffy dollop of whipped cream and crispy biscotti? surely, not i. it's all about texture.

last night, i shared the loveliest dinner at lucques in west hollywood. aside from the textures that made up the ambience - exposed brick walls, wooden beamed ceilings, soft candlelight - i was absolutely smitten with the textures meeting my palate...

starter: citrus salad with avocado and pistachios.
main: roasted winter vegetables with saffron cous cous and ginger-mint chutney.
dessert: vanilla panna cotta with roasted dates, pistachio brittle and tangerine sorbet.


wow! there was nothing more delightful than orchestrating each bite ever so tactfully. each ingredient's texture so beautiful on its own, but contributing to an overall masterpiece when arranged with the others. this meal epitomized what i value in all meals: tender loving care. may it reflect the layers of everyday life!