Julian here, reporting from Nashville, TN. It just occurred to me that we should probably give y’all (don’t judge me, I’m in the South) some background regarding why we’re going on this trip in the first place, and what we’ll be doing in each city. So here it is:
The basic idea of the trip is to get a better sense of what makes certain regions of the world special, both food-wise, and culturally. So we’re going to places like the American South, with it’s BBQ tradition and soul food; to NYC for pizza, bagels, and delicatessens; to Spain to experience Iberico ham, great olive oils, and its renown tapas; to Paris to better grasp the French appreciation of micro-regional variations in terroir and food traditions; to Tuscany to learn why exactly Prosciutto di Parma and balsamic vinegar of Modena taste so delicious; and to Copenhagen and Stockholm to better understand the influence New Nordic Cuisine on modern gastronomy.
All of these stops on our trip will give different tastes of different places. We hope to take what we learn through the food served at these restaurants, the decor, the service, and the general philosophy and apply it to our future restaurant in Santa Barbara. And maybe have some fun along the way. By the end, I’m sure we’ll soon be a little bit chubbier, a lot bit poorer, and much more appreciative of all the great food producers, culinary traditions, and regional ingredients throughout the world. Here we go!