Gastronomy. The word itself conjures up images of European chefs and erudite food writers. But today’s new gastronome is a chef who cares about biodynamic farming, a farmer who cares about the quality and heritage of food, an artisan food producer who supports heirloom and rare varieties, even a home cook who finds adventure in exploring everything edible. Now gastronomy sounds friendly and sustainable. Good for the earth, and good for us. Good for you, Gastronomy.
June 13, 2013
Slow Lunch on a Thursday
Sauteed Asparagus, Fresh Tomato, Piri Piri Chicken salad with homemade dressing.
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