Teaching Each Other Fine Flavors, and the Language of Taste
The boys we took to sea are now men, eating smart and with creativity. One has embraced charcuterie and his knowledge and skills in all things meat is astounding.
The other is married to an exquisite cook whose favorite reading material is cookbooks.
Both these boys-I-birthed scout out wonderful Atlanta restaurant experiences where we visit them, and they open their homes to wide varieties of friends and colleagues for home-cooked meals.
Going to sea for food and more still strikes my husband and me as a good idea, but we’re also pumped about tasting opportunities in farm-to-table events.
Artisan cheesemakers talking about what their cows and goats eat and how that matters to the cheeses they make.
Chocolatiers guiding us to notice floral, fruity, woodsy, pungent, sweet cream, earth cut-grass and more as we taste.
Olive growers identifying soils and techniques poised to position to southwest Georgia as a superb producer of extra virgin excellence.
Shrimpers sharing wild Georgia shrimp, growing naturally in marshes and estuaries, feeding among the spartina grasses. No chemicals. No antibiotics or hormones.
Beekeepers passionate about one of the most ancient creatures living today and wanting people to contemplate buttery undertone, gingerbready, earthy and mineraly. Snow-on-the-mountain is the experience of a dab of Montana wildflower honey on my tongue.
Wine tastings will still be fun for me I’m sure, but the notion of so much vocabulary and such new perception with many artisan foods is influencing my solo and my family travel agendas.
Top Photo: Honeycomb is chewable and delectable too.