I'm getting ready for this week's event and it has made me think about how I cook. What makes me different? Why would people want to come to my house and eat?
That led me to think about restaurants in the area. A lot are chains, or farm to table. A few are ethnic themed. We even have some that are getting national acclaim. But I am still confused. Maybe it's just me. Am I missing something?
It feels as if restaurants are 1) doing their thing, whatever it may be, to just do it, i.e. farm to table, and forgetting to be creative and actually make the food interesting or 2) catering to the lowest common denominator.
I don't want to do any of that. Modernist techniques are in my kitchen but I don't do it because I can like one very popular restaurant in Robbinsdale does. Fresh and local ingredients are on my menus but I don't think it's ok to just put them on the plate and ride the fact that it is local, like a very popular Cafe in Minneapolis does. I'm not saying these restaurants are bad, just missing the point. Again, I could be wrong. Maybe freezing your taste buds off with a piece of frozen food is worth the laugh of blowing smoke out of your nose.
Planning a Modern Mexican menu has its challenges. How do I surprise people as well as educate them about the cuisine in a new way? How do I present that without breaking the tenants that I stated above?
The reason I started doing this was to present interesting food that I felt was missing in town. We have a lot of good food. I just don't want it to be boring.