Jeremy has a magic hand when it comes to charcuterie. I could be a total vegan and still admire his skill and artistry when it comes to sausages, forcemeats, galinades and what not. After about a hundred meals at Mia & Grace, I feel I can check "Dined Superbly" off my bucket list. I want to keep checking the line item again and again by seeing what Jamie has curing in his cabinets, reading his menus written on butcher paper and hung above the register.
There is a song about a man named Johnny Rebeck and his sausage machine. "Mr. Johnny Rebeck, how can you be so mean". Rebeck invented a sausage machine. It has almost nothing to do with Chef Jeremy Paquin, for he is a chef philanthropist and a bellwether of the farm to table movement. He sets out those exquisite Mia & Grace tables and farms spring up to provide for them. He's kind: just make sure you don't dine and dash. Then you're on your own. But the glee that Johnny Rebeck felt when he invented that charcuterie machine? Just get Chef Jeremy talking about pork bellies and making head cheese and check the gleam in his eye. That's the glee Johnny Rebeck felt.
Good work, Jay Bolt, for really capturing an undefinable quality found in all exceptional portraiture. I hope to see this portrait hanging among the family photos in the hallway. It has earned its place and frame.
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