In these recessionary times…

…it’s good to know there’s somebody out there swimming upstream against the whole thing, throwing fat wads of cash to the four winds. That man is Nick over at, who dined with all the humility and restraint of a rubber baron this past weekend, with his Kobe beef carpaccio with shaved black truffles and champagne panna cotta. I consulted (slightly) on the panna cotta. The meal was funded by Foodbuzz, who I’ll make a mental note to call when I finally decide to make that gold leaf puff pastry I’ve been designing.

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