On insanely expensive meals

Regular readers will note that I write frequently about food, particularly about insanely expensive restaurant meals. Ticia asked recently how I got into the hobby of "collecting restaurants," as I often put it, and suggested that others might want to know. So, I'll do my best to explain.

I didn't grow up with fancy food; far from it. I was a very shy and conservative diner for quite some years. Over time, though, business travel took me to cities with restaurants far better than I had ever sampled before, so my palate grew both more discriminating and more adventurous.

A group of us began eating out most Saturday nights and trying different local places, and that helped me expand my dining horizons.

What really pushed me over the edge, though, was a meal at Minibar in Cafe Atlantico many years ago. Minibar, for those who don't know it, is a six-seat restaurant-within-a-restaurant that sits on the highest level of Jose Andres' Cafe Atlantico. Andres worked at Ferran Adria's El Bulli in Spain, and while there he learned a great deal about molecular gastronomy. The meal we enjoyed on that first trip (we've since gone a second time) involved many of Adria's now widely known techniques, including caviar made from the essence of peas, various deconstructed classic dishes, and so on.

The presentations were like nothing I'd ever seen--and they were all delicious and whimsical and fun. Like many types of literature, and like SF in particular, these dishes were more than food, they were the works of artists in conversation with their field's past and contemporary artists. I know that sounds pretentious, but it's true; a chef who deconstructs a classic dish, such as Caesar salad, into a new but tasty concoction that captures the essence of the classic in a new way is both commenting on and honoring that previous dish.

I finally got it: the meals were not just sustenance, and not just delicious, they were also art experiences, performance art of a very special type.

When you eat at The French Laundry or Alinea or Robuchon in Las Vegas, to name but three, you are not simply feeding yourself; you are experiencing the art of a chef and a style of dining that the chef has created and refined. You have the opportunity to learn and experience new things--even as you stuff your face.

A true foodie, I believe, is not just in it for dinner at these fancy places, of course. A true foodie should also love any food that tastes good or is inventive or is otherwise interesting. So, I'll happily enjoy a hot dog or macaroni and cheese, but I'll also crave these more adventurous offerings, even if they cost a small fortune, and I'll enjoy them both as meals and as the art experiences they truly are.

On the road again: Bouchercon, day 1

I arose this morning after 3.75 hours of sleep, worked, exercised, worked, packed, worked, showered, and then got in the car to head to Baltimore for Bouchercon 2008, Charmed to Death. The con starts tomorrow morning, but I like to arrive early and be settled before any convention's official start.

Most of the car time went to work, with Jennie doing almost all of the driving and me on the phone doing meetings and sales calls and some family stuff. I don't know whether she or I had the worse car trip.

The highlight of today was the wonderful dinner at Minibar at Cafe Atlantico. The meal displayed all of the good aspects of molecular gastronomy: reinterpretations of dishes you think you know, clever constructions, extremely tasty dishes with unusual combinations of ingredients, plenty of surprises, and playfulness. I enjoyed every small course, and I took a lot of pictures. If you'd like some food porn shots of the meal, let me know, and as time permits I'll post them. I recommend the place highly.

I have another hour or so of work, so I'm off to it.