After saying the next post would be a puff piece/hatchet job thing, I realized the entire blog would be exactly that.
I was never much of a diarist and blogging seemed somewhat foreign to me but 3 blogs changed that.
The first, Saute Wednesday , I don't really think of as a blog but I've read it religiously for at least a year. The links to food sections around the country and around the world are invaluable for those of us in the boondocks trying to keep abreast of what's happening out there.
The second is chez pim . I met Pim unknowingly at a restaurant in San Francisco. She was dining with 3 friends and as we were all sharing the same small counter we started talking. Of the 4 she was certainly the most erudite, down to earth and friendly. A week or so later I saw a link to her blog on Saute Wednesday and found all the same qualities there. Her choice of typepad convinced me it was the way to go.
The third is gastropoda.com , Regina Schrambling's ramblings. At first I was enjoying her vitriolic attitude but quickly felt like I was in a roomful of bitchy queens. The first 10 minutes of bon mots are funny but quickly get tiresome and sad until you feel like you have to leave the room and take a long, hot shower. I'm usually of the "if you can't say anything nice, come sit by me" stripe but I realized one of the most tiresome things about her site was there was no mention of anything she enjoyed.
I'll try to combine the informativeness of the first, the erudition of the second and the honesty of the third, with a liberal dose of things I like as well.
Speaking of Ms. Schrambling, I have to take issue with her on at least one thing in her review of Blue Hill at Stone Barn, the joint venture between David Rockefeller and Dan Barber.
Country restaurants tend to be staffed by country bumpkins. Anywhere else in the world, service is a serious profession. Here, it’s a way to make some change, and rarely enough to squander on a meal where you get to see how the other half eats.
True enough, except the anywhere else in the world part. The world yes, this country no. However, the reality is, far more so than the staff, the diners are country bumpkins, even in well-touristed areas. Try delivering professional food and service in a restaurant where you routinely have to explain what polenta is (in an area populated by the families of Italian and Portuguese immigrants). I'd like to see Ferran Adria or the execrable Grant Achatz try their hand here.