Just Starting...

I know, I know, how cliche to have a food blog. And, yes, I believe it is also cliche to say it is cliche...

In any case, I've always enjoyed eating, but over the past few years, cooking and eating have really become passions for me. I love to try both cooking and tasting new dishes and ingredients, and am deeply involved and interested in learning about growing, and potentially raising, my own food. I am joined in this journey by my wife Libbie, who is my chief critic, and mainly enjoys the fruits of my labor.

So, whether it is tending to the garden (no tomatoes this year - we got the blight), heading to the farmer's market to see what is available, concocting something for dinner based on what we bought or picked, or out spoiling ourselves at a good restaurant, food has become a centerpiece of our lives.

My approach to cooking is one of simplicity - I don't like heavy sauces, 15-ingredient dishes or whatever is the trendy. To me, the flavors of fresh ingredients can and should stand for themselves. As an example, my favorite way to prepare a steak is sea salt and fresh cracked pepper on the grill. Simply delicious. As for style, my Italian and German/Hungarian heritage influences me significantly, but I have an appreciation for all kinds of food. I am just starting to explore new ethnic classes of food, which includes learning and trying a wide variety of spices and ingredients.

My approach to dining varies wildly. I love, and appreciate, not only a wide variety of styles, but also a wide variety of approaches and locations. I can really enjoy a local favorite at a greasy spoon as much as a fancy dinner at a four-star restaurant. My main rules include not going to the same place twice in a row, mainly avoiding chain restaurants, and always being adventurous!

My goal with this blog is two fold. First is to "review" the restaurants and meals we have. The second is to talk about my cooking - new recipes, new ingredients, and new preparations. Part of this is for you, dear reader, to get inside my mind and possible get some insight into good food. The other part is for me, as I believe immersing oneself into a subject can only make them better at it, and I intend on becoming very good at all aspects of food.

For the reviews, I will rate them based on "gluts":

1 Glut - Poor. Due to service, food or a combination of both. It won't be on our regular rotation list.
2 Gluts - Average. Food and/or service is passable, but nothing exciting. We would not go out of our way to visit again.
3 Gluts - Good. Good food and/or service, meeting our expectations. We plan on revisiting.
4 Gluts - Very Good. The food and service are above expectations, with some excellent characteristics. It will be on our regular rotation list.
5 Gluts - Excellent. Near perfection on all levels, along with unique or unexpected preparations or presentations. A favorite to revisit often.

Thanks for reading, and I hope to see you back soon.

John