US study suggests that broader dietary variety is linked to lower quality and worse metabolic health.
Mark McEwan is the chef that has won my utmost respect and admiration. The first dinner was at North 44 )°, and the rest is just history. Explore and decide for yourself though.
Salt has become the expensive seasoning, as it is necessary to attend an expensive restaurant to experience it.
In fact, adequate seasoning is also becoming scarce, unless you are prepared to pay for it. The familiar salt cellar is no longer to be found on the tables of most restaurants nowadays, even though the pepper grinder still appears.
Most chefs do have the skill of salting and seasoning their food well, and are not the one’s to blame for this new travesty. This practice is expected of chefs by a good-intentioned, misguided public, that a low sodium diet requires it. The low sodium diet is not even based on sound medical evidence.
I remember watching Chef Mark McEwan, of North 44, One, Bymark, Fabbrica and McEwan Grocery, Catering and Prepared Meals fame, on TV, during his catering show, training the sous chefs to season everything well, down to each leaf in the salad, emphasizing that nothing unseasoned should land on the plate. In fact, he advocated seasoning the garnish too, although having garnishes on a plate merely for the sake of garnish, is a topic for another day.
So many functions, come to mind, where I was served a starter salad, that consisted of some nondescript leaves, with a few splashes, and I mean a few only, of dressing drizzled on the top. Now, there is no way that I can toss this salad at the table without half of it ending up on the tablecloth, and is pointless, as there isn’t enough seasoning/dressing anyway.
Ponder the thought of a simple egg without salt, rice without salt, or potato chips without salt, and you may remark that it goes without saying, that those need to be salted. Well, shouldn’t every other ingredient in the culinary world be treated with the same respect?