On Saturday, my brother-in-law Matt and I went over to the North Market to volunteer for their Cinco D’Ohio event (the image and link are both from the great CMH Gourmand review). It’s one of their smaller festival events, which is actually a nice change of pace from the insanity of the Apron Gala or Wine Festival there.
Anyway, the two parts of the event lineup that we assisted with were the amateur salsa-making competition and the professional taco-making competition. We helped to serve the judges and collect the scores, and after all was over with, we got to dive into some of the best tacos I’ve ever had.
And that’s when I decided that this was a little bit of secret heaven that I really truly enjoy. Sure, you can go to Basi Italia or Alana’s or Deepwood or Due Amici or L’Antibes and get fantastic dinners… but to have the executive chefs at these types of quality restaurants making something out of their everyday line-up like pork tacos is even more satisfying. You’re getting something unique that most other people will never get to taste. And you’re eating in front of the chef and giving them your one-on-one feedback.
Really, I think the only thing that could be better is eating dinner over at the chef’s house.
So… if there’s any chefs out there reading this… just let me know when you want me to come over! 