|North Pond, 2012|
Emulsions, coulis, reductions. They festooned in small pools of earth tones, surrounding a piece of grilled swordfish on my plate. I thought then of the dish of braised tofu at my favorite hole-in-the-wall restaurant, rubbed expertly each time with minced garlic, lemongrass, and ginger, and served with steamed rice. Nothing fancy, just infinitely more satisfying.