i love design, so i jumped at the chance to attend the architectural digest home show when free tickets fell into my lap. and, while much of it was definitely not my style, there were a number of things that were right up my alley (such as those things crafted out of huge pieces of wood, or those things made with recycled/repurposed materials).and, since i love cooking, i decided to check out one of the cooking demos. i was there in time to see alam jahangir, of milos, "cook" three spreads, popular at their restaurant: a tzatziki (yogurt, cucumber, garlic, olive oil); tarama (fish roe, olive oil, lemon); and skordalia (almonds, garlic). i say "cook" because there wasn't actually any cooking involved. nor was there any mixing/chopping/blending/etc. all of the spreads were in piping bags waiting to be doled out onto waiting slices of bread. the chef simply talked (briefly) about the ingredients and the preparation (which, not surprisingly, involves a food processor). how hard would that have been to do in a demo?? the answer: not hard. anyways, i was disappointed. and i've never seen new yorkers move so quickly as when he offered up those spread-laden bread slices. it was like the running of the bulls. or james cameron's piranha 2: the spawning. at any rate, based on the first demo, i decided to leave before the second half of the demo began, which apparently was a char-broiled octopus with roasted chickpeas (revythada).
on a final note, i've never seen such depressed people as the poor vendors forced to work at this event. sad faces all around.
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