Back to the splendid Portuguese Pavilion for this year’s Premios Gurmé. Nice to see some of my friends nominated and awarded, and later to hang out with them at the after party. But next time I won’t wear heels!
Remember when I found out that my first ever article in Decanter Magazine had been published? Well, I finally got my own copy when Julie brought one for me. I know it sounds silly, but holding the actual magazine in my hands is somehow even more exciting than seeing it posted online. Super thrilled about this.
Yeah, I know I should know better, but sometimes hopeful optimism takes over. Like yesterday. I was out having lunch with Peter and saw Caesar Salad on the menu, saying it was made with the restaurant’s own char-grilled chicken. Now I know that chicken isn’t a traditional ingredient in this salad, but I also know that this restaurant has a nice char-grill, so what the heck. And well, as I say, I should have known better.
I had even joked with the waiter that I wasn’t actually expecting a proper Caesar salad, saying that in all my years in Sevilla I’d never had a decent one (other than at home). But I was at least hoping for a nice crisp green salad with freshly grilled chicken and a “caesar-ish” dressing. Nope. What arrived was a plate of bagged mixed greens, some tiny hard croutons, parmesan, and chunks of tired chicken tasting of fridge. So as usually happens in these cases, Peter ate it. 😉
Later on I jokingly put a post up on Instagram saying I should give a master class to chefs in Sevilla who offer Caesar salad on their menu, and apparently ruffled some feathers. Suddenly I was “insulting” chefs, blah blah… who did I think I was, etc.
My point is… if you want to offer a mixed green salad with chicken and parmesan on your menu, go right ahead. Just don’t call it a Caesar salad.