Tuesday, January 23, 2007

Beets to Burgers

As soon as I realized that in cyber space you could be anything you wanted -- I knew I could finally be ELItheCHEF, my alter ego -- the part of me that loves to create and experiment in the name of Epicurian Exploration. Building lasagnas is architecture to me. Rolling out pasta is cathartic.

I know I'm not alone in the world because the great thing about foodies is it doesn't take long for us to self-organize, connect, and share. We could be in that taco joint and we'd know we were there because we had discovered the best tacos around (Natasha's in Portland is my bet -- lightly grilled haddock with apple slaw, wasabi cream, roasted habanero served on a crispy taco).

There are costs to be a foodie -- never able to diet is one of them. This site may have had its birth as Mari and I emerged from a Vegan restaurant in the Mission thinking that a Vegan lifestyle might be a rewarding toxic-free way to live. The concept was quickly dismissed as we realized that as Vegans we'd have to say no to the best darn cheese burger in town when it passed our paths. In a foodie's world, beets and burgers are equals.

Before this site came many meals, restaurants, conversations, blog entries (and more blog entries). We thought a common space would be all the more 'fruitful.' So share a recipe. Put out an epicurian challenge. Discuss the best darn taco's in town. Join Foodies without Borders.


As for me... Its 6 AM in Portland and snowing. My motivation for leaving bed this morning is a lunch meeting at Duck Fat. Duck Fat has gained a global reputation a la Bon Appetit for rendering french fries from duck fat in the Belgian Style. I'm very excited to get my first taste.

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