Foodie's peep-show?

April 3, 2010

I know that you guys have probably seen the Anthony Bourdain "No Reservations" show on the Travel Channel. He is fun to watch, even though he is lewd at times. In his 2008 season, he hosted a show called "Food Porn." For decades the media has been successful in selling sex. It was interesting how Tony began to make references to how food is a basic primal need and that the food tv channels often sexualize the chefs and their products to have the viewer begging for more. A perfect example is Nigella Lawson. WOW! She definitely has me begging for more. But it's not just the chef or cook that is turning us on. It's the FOOD itself! Let me explain further....


With that kind of intro, I'm sure you're wondering where this is going. I couldn't help but think about how I've been so intrigued by several of my own experiences in food lately and that it makes me yearn for more of the same satisfaction. My cousin Buddy sent me an email recently that definitely kept me "stringing along" with my mouth watering and tummy rumbling in envy.

I do realize that I have mentioned my cousin Buddy and his family a LOT in this blog, but he is a really unique person with an awesome job. He is also a wealth of information when it comes to sustainable gardening and cooking. He has to use such knowledge every single day!

Here is his email:

"I had dinner at SHH last Sun. with a journalist because the owners were in the Yukon, so I told Martha I would tell her what we had.
The journalist writes about organic food and spirits and has a 1,000 acre grain farm in Saskatchewan, growing hemp among other things. It is Certified Organic

Stinging nettle and grilled leek soup with miner's lettuce and pea shoots.
Tuna loin with gooseneck barnacles and scallop in a smoked salmon emulsion.
Sole with pickled blueberries, sunchoke, purple sprouting broc., and a crab potato perogie.
Sablefish with kale, squash, and Raclette cheese potato croquette.
Rhubarb angelica mousse on fennel sponge cake with sour cream ice cream.

I could not imagine it being better. "

Everything in the meal came from the gardens of the Sooke Harbour House, the Pacific Ocean surrounding it, or Vancouver Island. The kitchen gets its flour for pastries only from Canadian grains and mills.

How lucky is he to experience this table of local bounty?