I recently got the thrill of learning that one of my original recipes has found its way onto the menu of a well to do private restaurant in the Moscow city center. The venue is a high end food service amenity inside a class 'A' office complex, the Ducat III Office Center. To be fair, I know the chef and he shares his secrets with me. I never figured, however, that the flow of recipes would go in the other direction. I receive no royalties for this apparent infringement of copyright, but this is because I enjoy the privileges of having access to my chief friend's purchasing tentacles, which stretch far beyond the average Muscovite supermarket.
I know enough about the world of cheffing to know that getting a little creativity rush in this way is a great alternative to actually becoming a chef and breaking my rear to garner such a compliment.
The dish is a salad. I call it Mediterranean Couscous with Cordova Glazed Shrimp and it rocks at parties as well as intimate meals for two. It is basically Mediterranean fusion and can be a side dish or a main dish depending on the presentation.
My chef friend said his executive clients eat it up and he makes a killing at the cash register.
And so I bask in microtriumph.
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