A few days ago Mr. Henderson signed onto to Twitter with a short, yet very quaint greeting.
Testing, testing, 123… good afternoon.
Since Mr. Henderson’s tweets are highly relevant to my site, I’ll be adding a twitter feed of his posts in the sidebar. Here’s a link to his twitter page if you feel like telling the gentleman hello!
One of these days, I swear that I’ll get across the pond to St. John. Until then I’m more than happy to read about my fellow food bloggers enjoying the fruits of Fergus’s labor.
First up are my good friends April and Sean Woods. They had a lovely anniversary meal at St. John.
Housed in what used to be a smokehouse, St John has whitewashed walls and is spare in decor. We were seated at communal tables and served by polite but succinctly efficient waitstaff. I could not have been happier. There was no fuss, no dinner theatre … I’m not even sure there was garnish – just plate after plate of locally sourced, decidedly British, perfectly-prepared food.
Next up is Arnold Gatilao’s take on St. John’s fare.
We started with the Roasted Bone Marrow & Parsley Salad, which is just about as classic as you can get. I loved that there was still meat on the bones for us to gnaw on along with the marrow and toast.
I look forward to the day I can sit down and enjoy these same dishes to see how well I’ve managed to recreate them at home.
Hello, and happy New Year! I spent most of the holidays moving the website to a new host, updating the software and applying a new theme as well. Tomorrow I’ll be posting another completed recipe, so I’ll see you then.
The very affable David over at Westchester Foodie shot me a note mentioning that he had recently took part in FergusStock. Every year Mr. Henderson makes his way across the pond to do a guest chef stint over here on American soil.
Finally, after four years, I made it to FergusStock. Though The Breslin lacks the spare, white walls and abattoir feel of the original St. John in London, it made a worthy host of Chef Henderson’s nose to tail cooking. The ability to have the food I love and miss from St. John, coupled with April Bloomfield’s fantastic, ideologically similar dishes was a plethora of riches.
Head on over and check out all the goodies Mr. Henderson has brought to our shores!
My buddy Robert O. shot me a link this morning and it was so neat I just had to share.
Click on the picture for a full size.
Here’s some background for you.
A visualization of complementary flavours by David McCandless and Willow Tyrer.
All food tastes amazing, just sometimes not together.
So we roved around 1000 recipes for common flavour patterns and visualized the results.
A good way to build a meal, maybe, if you lack a chef’s intuitive buds. Less data visualization, more dinner visualization. An infoodgraphic, perhaps. Ok, we’ll stop now.
These were created back in 2009 for the Information Is Beautiful book. Willow, a Swedish infographic designer, came up with an elegant, organic style. We thought it might be nice to release them into the wild.”
I’m quite glad they did.
Next up: Jugged Hare.
