Salads

Greek Salad

It’s true that travel is an important component of any burgeoning chef’s education, but sometimes you go somewhere and the lessons don’t stick. For example, I spent ten days last summer in Spain–most of that time in Barcelona–and though we ate some truly extraordinary food, I can’t really say that it changed the way I cook. Yes, I use smoked paprika a bit more freely in my food and I’m very intrigued by the possibilities of pairing chickpeas with seafood, but beyond that? I’m still the same old me in the kitchen.

However, the trip I took in 2005 with my family to Greece (see here), stuck in a very important way: I now make a very good, very authentic Greek salad.

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Dinner at Whole Foods

I met my grandparents for dinner last night at the Whole Foods in the Time Warner Center. My grandparents are here in the city for the next week, and choosing a place to eat can be a bit tricky. Once I took my grandmother to The City Bakery for lunch, and when she saw the price tag–$13 a pound for the salad bar–she nearly fainted. But my grandmother does like salad bars, as does my grandfather–it affords them choices and control–and so a good option for them both is Whole Foods.

They’d been to this Whole Foods before. Last time they visited New York, they stayed in my Chelsea apartment (I used to live in Chelsea) and took the bus up there on a regular basis. So that’s why Whole Foods in the Time Warner Center was the perfect place to meet them, last night, for dinner.

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