Beyul Training

Hey Everyone,

Recently I have had a bit of a revitalization on the food front. There have been a couple of events recently, that have pushed my interest into what I am putting down even further.

Having a baby girl, who now is of the age to try pureed foods (everything looks the same going in, as it does going out, by the way), has put a renewed interest on what exactly should be the staples of one’s diet. Funny how the main foods to avoid for a baby (gluten containing items, diary, peanuts, soy, etc) are those that many people argue are never the optimal choices for adults to live on, let alone thrive on. Maybe some people would do better if their main food was smashed avocados, fruit, and lean protein…

Another contributor to my interest in food, and more importantly how to make good quality food delicious, is cooking with my wife. She is a very picky eater, and she comes from your standard american family were white bread was “spiced” up with some miracle whip. Introducing new flavors to her pallet has been a challenge, but it has become rewarding every time she admits the finer things in life aren’t that bad. It amazes me that she was eating a little bit of dark chocolate and drinking Pellegrino the other night (I want to punch myself for writing that sentence – someone feed me a burger QUICK!). This is the girl who once would like nothing more than a cupcake washed down with a tall glass of Pepsi…

With that said, I will be trying my best to channel my inner chef tonight. I will be picking up some ingredients at the New Hope Farmer’s Market, and will be cooking for my family tonight.

On this topic, there is a brilliant talk from Dan Barber on TED. I want to go to his restaurant so bad, anyone have 200 bucks for dinner for one?

Have a listen: