Make the Food and They will Come

Both of the recent dining events at Pepperfield were extremely rewarding on many levels. Each guest left stunned and satiated from the beautiful symphony of food.

At the first event, as people gathered in the house, the yeasty aroma of fresh pita wafted through the air. A collection of bowls sat on the table with various prepared items. A brilliant mandala sat at the center of the room.

As the evening progressed the tables filled and the meal began; for the next few hours the house was filled with the sounds of dining – clinking plates and forks, groans of satisfaction and light conversation between bites of food.

And at the second, in similar fashion a collaboration of indigenous communities assembled outside. The valley produced a surreal ambiance of songbirds, gently rolling streams and the occasional call of a rooster. The meal commenced with a tribute to the sacred foods of the Native Americans, and a relaxed evening of food continued until sunset. “Stunned and satiated”, how do I know? At the drop of each plate they only break in the silence was a gasp, phones and cameras documented each evening and exclamations resounded as each course brought new flavors and aromas.

“…Great food and memorable experiences will innately draw attention”. Another question is, were the guests drawn in? Frankly, I don’t care; that wasn’t my goal. The beauty of these events was not the praise and admiration that Pepperfield and I recieved. (Although it was appreciated.) The true beauty was seeing part of my food philosophy demonstrate itself in real time. My goal was to prepare the food in such a way that the flavors – the food – converged to create an explosion of enjoyment and satisfaction; using ingredients at their peak in flavor, grown only a few hundred yards from the guests, I employed my creativity to create culinary art. Images that will be remembered longer than the five seconds of fame from facebook. The food did most of the work. Contained within each bite, scattered across each plate, hidden in the food, was the potential to captivate and amaze. My role was simply to understand the potential of food and allow it to happen.

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