I came to the conclusion today that CHEM 107 is best used for reading the Food & Dining section of the New York Times. While reading the weekly section I first was attracted to the opening story: Anti-Restaurants. These “Fight Clubs” of the culinary world are at-home restaurants that disobey all culinary rules. One menu, small group of friends, someone’s apartment, and no health code. Underground restaurants have begun to spring up all across the country. Their goal is to focus on the meaning and beauty of food in the way it is meant to be experience; in a home kitchen. There is not a person out there that can match the beauty of a home cooked meal. No five star kitchen can reproduce mom’s pot roast with the love and passion that she put into it, so why not offer friends the chance to experience a great meal in your kitchen?
These “anti-restaurants” are not just popping up in large cities but are be found in smaller cities across the country. Any place where there are a number of people that share a love for food there may be an underground restaurant presence. Cocktail parties usually precede the meal itself; they offer a time for people to mingle with others who share the same passion for food. Chefs travel across the country to cook in some of these smaller better-known “anti-restaurants”.
“Anti-restaurants” are the future of this country’s culinary empire. As time progresses and our fascination for the culinary world grows more and more food clubs will make the jump two underground restaurants. This is the way to share the passion and I your fellow lover of food am choosing to jump onto the underground restaurant change and open my own “anti-restaurant”.
I encourage anyone who reads this to start your very own food club or any other club that focuses on a passion that you have. If you are open about your passion others will follow and you may help someone unknown to you realize there very own passion.
These “anti-restaurants” are not just popping up in large cities but are be found in smaller cities across the country. Any place where there are a number of people that share a love for food there may be an underground restaurant presence. Cocktail parties usually precede the meal itself; they offer a time for people to mingle with others who share the same passion for food. Chefs travel across the country to cook in some of these smaller better-known “anti-restaurants”.
“Anti-restaurants” are the future of this country’s culinary empire. As time progresses and our fascination for the culinary world grows more and more food clubs will make the jump two underground restaurants. This is the way to share the passion and I your fellow lover of food am choosing to jump onto the underground restaurant change and open my own “anti-restaurant”.
I encourage anyone who reads this to start your very own food club or any other club that focuses on a passion that you have. If you are open about your passion others will follow and you may help someone unknown to you realize there very own passion.
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