Saying food should always have a little bit of a "nyah" to it, U.K. chef Fergus Henderson concluded the 5th Annual Terroir Symposium in Toronto with a keynote speech covering a number of topics, including this bit of wisdom, when it comes to serving food.
While New Orleans gears up for Mardi Gras this week, and ultimately, Fat Tuesday (March 8, by the way), allow me to move the culinary wave a few hundred miles to the Northeast - in Low Country - near the Carolinas, for one of my favorite dishes: shrimp and grits.
Rewster of the Sea (aka tuna salad) at Rewster's (photo: Steve Dolinsky)There are dozens of coffeeshops in the city. By now, free WiFi, fair-trade coffee (usually from a local company) and Radiohead on the playlist are givens. What is less certain is the quality of the food.
Like a lot of successful executives, Wayne Cohen was looking for a change of pace and a new beginning for a career that started feeling flat. He had already made money in the software industry, and was, for a short time, the head of Chicago's iconic Maurice Lenell Cookies.