I’m so excited. Next month John and I will have been married for 26 years. For our anniversary we are going to Trattoria del Lupo, Wolfgang Puck’s first Italian restaurant. Not only do we have reservations for a custom-created chef’s tasting menu with wine pairing, but also an exclusive tour of the kitchen from Lupo’s executive chef. For me, this is the best present. For John, he loves great food; however, a kitchen tour might not be on the top of his bucket list. But he loves me, and probably just wants me to stop talking about how I dream of someday getting to tour Lupo’s.
When John and I first married, I am not sure if he knew how much of an adventurer I was in the kitchen or even in life. He didn’t know I love high adrenaline darings; like jumping off buildings, racing, skydiving, etc. I’m not afraid of heights, so getting onto a ledge of a quarry cliff to jump into the water below isn’t a deterrent but a thrill. John and heights do not get a long very well, a fact I found out about in the crown of the Statue of Liberty.
He is more adventurous in the culinary world. I brought him into gastronomy slowly. John’s mother is a very good cook. However, she hates to be in the kitchen. I do have some of her recipes that she finally gave me, saying “Oh Dina, it’s not hard to do. It’s nothing really.” Yet, John will prefer those dishes to mine. This being said, he never really explored different regional or international foods until I came along. When I first cooked sauerbraten, he wasn’t so sure what to think, but he loved the taste. I made liver one night, well; he didn’t love the taste of that particular meal. Now, he is a willing taste-tester and I have a great time trying out my new creations on him.
He is very patient in listening to me talk about food. He acts interested when I tell him about my visit to the local ranch where I bought my grass-fed beef tenderloin. Or when I tell him about the morning’s visit at the local famer’s market. Maybe he’s afraid I won’t cook for him if he doesn’t act interested. (Kidding!)
This blog piece all comes down to this; while I have been in commercial kitchens before, this is the first time I’ll be in a well-known establishment’s kitchen on a personal tour with the executive chef. I can hardly wait and John says he can hardly wait too. I don’t think he is saying it in any other tone but true excitement…wink.