This food thing: A sweet and melancholy affair

I have a large appetite. Food is not just nutrition but celebration. And life is too short to eat boring food, just as it’s too short to drink unremarkable wine. So I splurge sometimes. I cook with focus, adventure and a kind of subdued passion. I go for new tastes.

Yet, lately, I tend to eat less. Call it diabetes discipline. That’s optimistic. The numbers are good, though my liver would tend to disagree. Still, if tempted with a whole roasted fish or an oozing burrata with smoked trout roe, I’m all over it, at least for a few bites. Turns out that a heaping plate of crispy beef from a local, old-reliable Chinese restaurant can remain the centerpiece of four leftover lunches. I mean, why stuff yourself?

These thoughts began arising as I read a new collection of the late Jim Harrison’s food-and-life essays. The book’s title, A Really Big Lunch, refers to a spectacularly excessive, 37-course feast (or was it 42?) put on by a French chef and friend of Harrison’s. Even Harrison, whose appetites clearly were larger than mine, felt overwhelmed, almost defeated at one point. Harrison holds nothing back as a writer, and some readers might be turned off by his lecherous confessions and old-school impropriety (the essays reach as far back as the 1970s). But looking past all that, which, in the current sexual-harassment environment, becomes admittedly harder to do, he has wise and entertaining things to say about food and wine. I plan to cherry-pick some of Harrison’s wine writing for a paper I’m planning to give at a Hemingway conference, in Paris, in 2018. And imagine my surprise when I realized recently that in my modest collection of bottles I’ve got a Domaine Tempier Bandol from a few years back, which apparently was Harrison’s favorite wine in the world.

So, food, wine and cooking. From time to time I pay attention to the appetites.

On a fall Saturday, with nothing much else going on, I turned some of the last of our yard tomatoes into a marinara. They were not lovely orbs. They weren’t even deeply red, but they would do for a kitchen improvisation. It took a while in boiling water to loosen their skins, but when that was done I set them aside to cool. Chopped onions and garlic and the last of some baby carrots in the fridge. I was hoping to add tomato paste to the simmering stew, to add some color and heft, but alas I could find none on the shelf. Here’s a suitable substitute: a small jar of prepared tapenade; hmm, red peppers, some kind of cheese, why not? The tapenade turned the marinara a bit orange, but with salt, pepper and dried herbs, it all tasted pretty fine nearly two hours later when I turned off the burner. I put some of the marinara in a bag to freeze, and held out a good portion to eat the next day.

One Sunday, we found some frozen lamb chops in the freezer. I chopped onion and garlic. I opened a red wine (a mass market red Zinfandel) and a jar of vegetable stock I’d made around Thanksgiving. Ta da: braised lamb, with little potatoes and carrots. We ate lamb chops for days.

As a onetime restaurant critic, my radar remains fairly well tuned when we go out to eat. Yet, I failed myself on a recent trip to Toronto. Though I managed to sample a decent variety of tastes in a couple of days – pub food, tapas at a trendy Sherry bar -- I missed the hugely important world of alluring Asian cuisines that seem to define dining in that capital of cultural diversity. Next time, for sure. A recent trip to Atlanta gave us a sampling of that city’s burgeoning fine-dining scene, though we barely scratched the surface. In Boston this fall, at the Neptune Oyster Bar (pictured), I managed to consume some of the finest oysters on the half shell I’d ever met. In Kansas City, I’ve sampled a couple of promising new restaurants lately and always find pleasure and creativity when returning to old favorites (Novel, the Rieger, the Antler Room, to name just three). And I had one of the best meals of the year when birthday splurging in Corvino’s Tasting Room (details in a previous blog). But I always have to remind myself that some of the other best meals of the year occurred in domestic settings: A humbly generous and bustling family meal around an extended kitchen table at the Zia Pueblo in New Mexico; an intimate and poignant Thanksgiving tribute with family members of a close friend who had died just the week before.

With the holidays in full swing, I expect much feasting ahead, some of it happy, some, so it goes, melancholy. The warmth of the kitchen, the clink of glasses, all that love on our plates – sure, we can’t help but feel grateful for what we have.

De Gustibus: A 12-Dish Tour in Corvino's Tasting Room

During my kaleidoscopic career in the newspaper business I spent a few years as a restaurant critic. Once a month or every six weeks or so – along with whatever other writing or editing I was doing at the time - I analyzed meals and experiences at Kansas City restaurants. Every now and then I’d write about food experiences during travels elsewhere (Washington, D.C., Seattle, Paris, an American Royal barbecue immersion). I mostly enjoyed chowing down during a period, not so long ago, when Kansas City was increasingly being led forward by a new generation of creative chefs and food-and-beverage professionals. I can’t deny that restaurant writing and the most hedonistic and self-conscious aspects of the scene sometimes resemble a kind of food porn. So be it. Who doesn’t really like a sexy picture of an assemblage of desirable pleasure on a plate?

I suppose a similar thought occurred the other night more than once during a three-hour dinner in the Corvino Tasting Room. This is the fixed-price, multi-course menu that unfolds out of the view of the sometimes raucous main dining room, or Supper Club, at Corvino and within whisper distance of the kitchen. (Along with four generously sized four-top tables, two counter stools offer ringside views of cooking and chef-ing in action.)

My experience at Corvino had been limited to a dinner, some drinks and some late-night noshing off the attractive (and attractively priced) menu that kicks in at 10 p.m. Food was always good, or at least interesting. Service was sometimes surprisingly ragged. Some recent staff turnover seems to indicate the place is still finding its way. But with a foundation based on Michael Corvino’s exquisite and exciting approach to food, its future is highly promising.

I didn’t intend this post to be a review. But I will say that of the dozen dishes put before us, from the opening amuse bits to the closing sweets, not a single false note occurred. There were rich and tempting notes of chicken liver mousse and foie gras. Sweet and savory danced a pas de deux all night long. An oyster topped with a melon granita and chile, was an early, winning example of the dynamics of texture, color and palate-enlivening sensations that Corvino revels in. I would return to his kitchen if only to savor another bowl of the corn pudding, bedded down with chanterelle mushrooms, trout roe and a dusting of buckwheat. The “main” dishes included a succulent King salmon and a plate with two contrasting cuts of ribeye. After opening with a glass of Champagne (Jacquesson 740), I asked sommelier Ross Jackson to suggest a bottle to carry my table of four through the middles and mains. The Burgundy “Les Bons Batons” (2014), by the female winemaker Ghislaine Barthod, was light, slightly earthy and perfect.

The Tasting Room, to be sure, is not an everyday experience. It’s a special-occasion place, where you should expect to drop a couple of bills per person. Or more. Much more. (We skipped an optional caviar plate and a $50 upcharge for A5 wagyu – the highest rated and rarest version – on the beef plate, though I’m sure there are plenty of big spenders who’d spring for either experience.)

Kansas City’s dining scene continues to expand and excite. With its prominent place in a food-centric vortex of the Crossroads Arts District, Corvino clearly is a trend setter. Its lovely gray-hued main room – the space designed by a top-shelf architecture firm, Hufft Projects –includes a thoughtfully made stage for musicians, a rarity, but a welcome one, for restaurants. Here’s hoping my spheres of food and music friends will continue to happily collide there.

Here Comes the Sun . . . Sort of

It’s great that so many people had spiritual experiences on the day of the totality. I can’t say that my eclipse journey was wholly satisfying.  We traveled 45 minutes or so out of the city and into the rolling hills of Platte County, where we joined a few dozen other people enjoying the day at the Vox Vineyard and hoping for a midday, school's-out dazzle.

A tour of the tiny winery operation, owned by a longtime friend of mine, and a stroll through some of the vines were enlightening and enjoyable, especially since the weather was relatively cool for an August morning. We even got to taste some of the ripening grapes during winemaker Whitney Ryan’s informative remarks about the small-batch, “American heritage” varietals on which the winery is building its reputation. The white Traminette grapes and two reds (Lenoir and Lomanto) were far enough along to get a sense of their eventual place in a glass. The sun, of course, is essential to the optimum development of grapes on the vine. I keep meaning to pitch in during a fall harvest at the winery, and I’m hoping my schedule in the coming months will allow me to follow through.

We’d set up our chairs, snack bags and cooler on a slope outside the winery buildings. The sun was already high overhead, though more often than not hidden behind cloud cover. The sky’s condition did not bode well, but I felt as if I’d be ready for anything and take whatever nature delivered.

Ninety minutes after we arrived, I heard somewhat shout “it’s starting,” and sure enough, the first sliver of moon began overlapping the sun shortly after 11:50 a.m.  Totality was expected about 1:08 our time, so we had more than an hour to watch the show progress. I’d guess that in that hour the clouds opened up enough periodically that we could see a couple of minutes worth of partial eclipse, the last bit almost halfway through the moon’s passage across the bright orb. But by 12:50, the clouds were so dense and stretched so widely that I figured we’d be totally (totalitarily?) out of luck.

As totality receded, we had only clouds to contemplate.

But one of my viewing companions wouldn’t be denied. He saw blue sky in the distance, toward the east, and thought we should hit the road. I was reluctant, but we got into the car just as it started to rain. We motored over the winding country roads, where here and there other groups of people had stopped to look up. We kept going. A four-lane highway, still pointed toward the faint blue in the distance, but we clearly were running out of time. Now I am sure if we had stayed on that vineyard slope we would have deeply appreciated the brief eerie darkness that came with totality’s moment. But I was still driving when the darkness settled over us, so the potential for amazement seemed rather diffuse. I pulled over to stop on the shoulder.  The clouds were lightening back up and for the splitest of seconds we got to see the sun’s bright edge begin to emerge again. That was all she wrote. I took a picture of the watercolor gray sky. Totality, my ass.

By the time we got back to the vineyard – of course, wine was being poured – the skies opened up and a drenching rain delayed our departure and threatened to endanger our drive home. Earlier this week I’d read Annie Dillard’s fantastic account of the total eclipse of 1979, a nearly unparalleled piece of writing that I probably hadn’t read since it was published in her collection Teaching a Stone to Talk in 1982. As a touchstone, Dillard’s essay gives me hope and brings me back to a kind of inspiring reality. Even when natural enlightenment and the communal experience of a wondrous celestial event are denied, there is something left in life to contemplate and treasure.

A heavy rain descended on the Vox vines.

What's that wine in your glass?

Doug Frost is a bona fide treasure in the wine world. As a Master of Wine and a Master Sommelier -- that's an extremely rare combination of achievements -- he's got highly developed senses and a brilliant way of teaching the intricacies and boosting the pleasures of this life-affirming liquid. On Monday he joined the Gang of Pour group of Kansas City somms and restaurateurs (and somewhat educated observer-participants such as me) for a session on blind tasting. In blind tastings, of course, wine bottles remain in brown paper bags or otherwise hidden and tasters try to figure out what's in the glass. It ain't easy, but Doug has a way of making it logical and breaking it down to the elements that help you learn your way.

The Gang of Pour sessions now meet every two weeks at the lovely Ca Va bubbles spot in Westport and are open to KC bar professionals. This one was illuminating, exhilarating and rather difficult. Future sessions, led by a variety of wine pros, promise to be equally enjoyable.

Doug follows a consistent procedure, tied to the grid sheets used in sommelier certification exams. So we go through a fairly specific list of wine characteristics (color, hue, intensity, aromas, tastes, structural qualities) in order to get to a logical place in identifying each wine. Describe the floral and vegetal notes. Is this a warm climate wine or a cool climate wine? And why? How do you describe the levels of acid, tannin, and alcohol -- low, moderate, moderate-plus or high?

Doug spent a good part of the first hour of the session walking through each incremental step as it applied to a certain white wine. Then my classmates (about 20 of us) and I blasted through five more wines -- a second white and four reds -- having about four minutes each to make our IDs. For the record, I was mostly humbled, though I felt fairly good about some of my sensory responses, especially in analyzing structure. In the end, I did nail two of the six wines: an Australian Shiraz and a New World Pinot Noir (it was from New Zealand, but I couldn't get past New World, though probably would have landed on Oregon instead).

I've been learning from Doug for more than 20 years. He is not only incredibly on top of everything, he's got a great sense of humor, he's brutally frank, and he's totally committed to making wine drinking both fun and rewarding.