GLOW

SOURCE: New Yorker Magazine, January 3, 2011

Within the same week, I happened upon an article in January's New Yorker about the revolutionary restaurant El Bulli, and listened to an interview on NPR's Fresh Air with the creator of Alinea restaurant in Chicago. Both restaurants create mind-bending plates with the most creative palates and textures you will ever hear of. I adore what they are doing to help evolve the way that we approach our relationships with food. My dearest wish is for incredibly talented and intelligent cooks like them to key into the needs of those with food allergies and intolerances, and to help create more options for those of us who find ourselves with limited ones. Or, I wish that I didn't have any limitations, physically or financially, and that I could fly to Chicago or Italy and eat everything that they put in front of me. Sigh...