meatballs nestled in half an onion on a bed of shockingly green pea pureé, accompanied by some rather crispy little mounds of mashed potato, steamed broccoli, cauliflower, ribbons of carrots and a sprinkling of fresh thyme. this is what happens when they get creative at the local kro. it may also be what happens when young student chefs are left alone in the kitchen with food coloring. the meatballs were a bit over-cooked, as were the pretty little potato stars (i don't think they were meant to be that crispy). but i have to say that the overly-green pea pureé actually tasted pretty good and the fresh thyme was a nice touch.
the meal brought several thoughts to mind:
~ bordieu was right, you can't buy cultural capital.
~ cooking shows may be doing more damage than good.
~ when the number 1 restaurant in the world is in your country, it will have a knock-on effect on the cooks in the restaurants that aren't. that effect will be rather unpredictable.
~ even tho' they had gone a bit mad with the food coloring, i was grateful to eat a meal that i didn't have to cook.
~ it's fun to go out to eat on a tuesday night, just because.