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TOL Pick: Beets & Yogurt
I've been meaning to write a bit of a behind-the-scenes post of my time in New York at the National Book Awards last week. Unfortunately a whole lot of busy shows and breaking news got in the way. So, since time has passed, I'm going to spare you my thoughts about books as centerpieces, John Lithgow's speech, and what kind of moves authors have on the dance floor. I'm not going to go on about how black tie means just about anything for women these days, or why my favorite expression of the literary evening was definitely "you done good."
Instead, I'm going WAY behind-the-scenes and tell you about the dinner I had the night before the award ceremony. My friend and I went to one of those much heralded New York restaurants where you have to make reservations a month ahead of time: abc kitchen. I am usually not one for star-gazing, but as I sat down at this perfect little table, surrounded by gorgeous wood, blinky lights, and a packed room of happy-looking diners, I realized I was sitting right next to — and I mean about two feet from — fashion designer Isaac Mizrahi. I didn't stare, or talk to him, or do anything silly, but I must admit it was pretty cool.
My friend and I ate a delicious dinner that began with roasted beets with housemade yogurt and ended with spinach and goat cheese pizza. The food was nothing fancy, but every sustainable ingredient, handled with the utmost of care, made for a phenomenal meal.
After our dinner I texted my friend who had recommended the restaurant. She responded, "Martha Stewart loves that place so much she had her birthday there and Kanye West said that the carrots were dope."
Somehow I don't think my Thanksgiving carrots, or beets, will ever be as good!