I've been wanting to do this for a long time and so I am finally taking the plunge into critiquing food experiences and sharing recipes. I don't go to too many fancy restaurants so much of this will focus on everyday lunch and dinner spots and fare. I do have a fairly unrestricted palette and am fortunate to live in an area with rich and diverse culinary offerings. A very little about me but not too much - as a roaming food critic I need some anonymity. I was a chef in college many, many moons ago and have a creative streak and long history in the kitchen. Brought up on Fannie Farmer and a treasured Hungarian cookbook, I experimented under the watchful eye of my dad, who taught me the chemistry of cooking. Who knew, eh?
The Fly on the Soupbowl rating scales: 1 to 5 flies for food; 1 to 5 butterflies for service
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