This week’s assignment could not possibly be more up my alley. Before moving to Eugene Five years ago, I spent three years working in a fine dining restaurant in The Coeur d’Alene Resort in north Idaho. Beverly’s restaurant was one of the best and most creative experiences of my life – and that is saying a lot.
In this environment we fully embraced the art form of slow food in all we did. We sourced our food whenever possible from local farmers and harvesters. We utilized meat that was harvest by ways of the chef’s hunting adventures into the wild forests and then practiced charcuterie – which is the branch of cooking that processes meats, making them into bacon, rustic sausages, pâtés, terrines and beyond. Nearly everything was made in house – even our dressings, mustard, mayonnaise and sauces.
We weren’t only encouraged but sometimes required to spend an entire shift carving melons or creating sauces that would just be delicately painted across a paint to create the perfect bite. Ingenuity was expected at every turn. A new daring flavor profile. A pairing that hadn’t been thought of.
Once a year hosted an enormous dinner celebration just to honor the revered Copper River Salmon. Not only did we rejoice its depth of flavor, firm mouth feel and overall boldness, but we acknowledged and showed respect to the animal itself and what it stood for – especially to those of us in the northwest.
Dissanayake said, “What artists do, in their specialized and often driven way, is an exaggeration of what ordinary people also do, naturally and with enjoyment – transform the ordinary into extra-ordinary.” Every last one of us, even from the dishwashers all the way up to our Sous Chef, would say that we created art. We thought outside of the box. We took on tasks with passion and dedication and respect for what we started with. We called on all the senses to truly make a memorable experience – every smell mattered, every nuance of the garnishes, the subtle tingling of the citrus based sauces… None of it was without thought.
Food was our paintbrush and we considered ourselves to be the Picassos that could search out the most precious ‘paints’ from around the world and every day we forged ahead to create amazing, one bite at a time.