I saw my crush last night. My heart tingled a bit. Teens and Tweens swoon over One Direction. Everyone has celebrity crushes from David Beckham, Adam Levine, Angelina Jolie, Zooey Dechanel, Olivia Wilde, et.al. Since my heart is not in my rib cage but lodged somewhere between my tongue and stomach, I have celebrity chef crushes.
They don’t need to be on the big screen or walking the red carpet to get people whipping out cameras and taking photos. Yea flashbulbs flicker and flare at the sight of what they can whip up. I pause and get star struck.
If you ask me to sign a digital slumbook right now, I’d put three names under “who’s your crush?”
Chef Ariel Manuel
His dashing smile made of Unsalted Butter Poached Langoustine, Foie Gras, And Sweet Corn Rice Paper Ravioli with Oyster Foam can get me melting down to my toes. That huge smile is so infecting. With such velvety tenderness of the smoked foie gras trying to contrast the succulent white shell fish, both vying for a place in my heart while this oyster foam sneaks in a light peck on the cheek.
If he asked for my hand, I’d still say yes… more than ready to accept another serving. I’ll start crooning…
“And I would still say yes to you again… my darling for you, I’ll do it all again. Yes, I’d still say yes… to you again. Daaa-ahr-ling for you, I’ll do it over and over again.”
I feel his arms of smokiness embracing me with the delicate thus sinful foie gras. And I long for that embrace of taste yet again. His Roquefort cheese risotto serenaded me with a light sharp melody and I danced without music.
Good thing there’s a glass between me and the kitchen and all I could do is peer and leave my nose mark stain on the glass. Chef Ariel is at a safe distance from a wide-eyed fan like me.
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Chef Tony Boy Escalante
I only see glimpses of him when he swings by our table and asks how our evening is going. I smile shyly and nod in assurance that everything is a-okay, my eyes however flutter like a butterfly coming out of her cocoon excited to fly daintily. There’s a pinch in the heart when he leaves, separation really breeds anxiety. He is like the (Tony) boy next door, except he’s a man, and you’re probably living in Manhattan neighborhood or some posh uptown village with rolling hills. Whenever his dishes are around, there’s a hush of comfort like you can spill every secret out but also a great sense of finesse and elegance that you want to actually hold out.
If Chef Tony were my neighbor, I’d be knocking at his door asking for a cup of sugar EVERY SINGLE DAY.
Even if I don’t know how to bake or I don’t drink coffee, I would bug him for the sugar I don’t need and stick my foot on the door until he invites me to join his family for dinner.
A light gust of wind breeze through his Gee Your Hair is Terrific hair, but the Grilled Certified Angus Prime Rib Eye Steak, Rubbed with Antonio’s Steak Sauce catches me in its magnetic charm. Cooked in perfect medium doneness as I preferred it, it was killing me softly with its juiciness and tenderness.
The fresh gnocchi that accompanied the masculine steak was pillowy and delicious in a light savory sauce. Every bite pulled me a little closer while my heart beat a little faster.
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Chef Jay Gamboa
I haven’t met him or seen him in person but I feel we’ve had many conversations between us.
His Cabeza de Cerdo, diced pig’s cheeks sizzled to a beautiful crisp with some citrus and spicy hints spoke to me like a star-crossed lover, new-found love yet very familiar affection. Its crispiness is a soft whimper of crackle and then the porky goodness just dissolves leaving you with a wanting memory.
I throw my head back and chuckle like a buffoon like he just told me the funniest thing ever but truthfully I just couldn’t contain my happiness and needed an outlet. Almost ordered beer then backed up, avoiding slurring our banter. Last time I had a long talk like this was in high school, a wired phone on my ear from dusk ‘til dawn and a stiff neck the following morning.
Sepia ala Plancha, grilled perfectly, was fresh and soft to the bite. Lined with a green pap that added color to the dish, it had a faint basil pesto essence that’s a welcoming dim glow of mint and pepper. I was listening intently to every word uttered by the beautiful-looking dishes.
The slow roasted lamb short ribs with garlic, pepper and sea salt stopped me short in my chatter. An awkward silence filled the air. A bit of tension. We just had a moment right there.
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Brilliant. Geniuses in their craft. Action-packed art. You want a Hollywood action star like Hugh Jackman? Blades flying, chopping on the boards, dicing, mincing, I just want all those action in the kitchen.
I try to speak my love and respect but my mouth is always full, I cannot get any word in edgewise.
These chefs make me blush.
“Cause you are the piece of me, I wish I didn’t need
Chasing relentlessly, still fight and I don’t know why
If our love is tragedy, why are you my remedy?
If our love’s insanity, why are you my clarity?”
🙂
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*inspired by a conversation over dinner last night*
[…] Of Mince and Men […]