The Most Beautiful Dish

He calls it "The Ugly Stuff," but when Michael Cimarusti's plate arrived last night at Providence, my first impulse was to try and pin it to my jacket like a beautiful brooch. An insane tangle of abalone, uni, geoduck and caviars, it came garnished with little blue borage flowers and a handful of sprightly herbs. What you can't see: a custardy layer of  lightly smoked sauce.  (It was not, however the most delicous dish: that honor went to the sea urchin and eggs, a dish so intense, so nuanced, so  decadently delicious that each tiny bite seemed like its own little universe.) 

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Hi Ruth,

I am a big fan of yours and love to read your blog. I am a 14 year old food writer and an aspiring chef. I have my own food blog called Foodie Finders NYC. I want to be in the food industry whether as a restaurant critic, chef, or restaurateur, which all appeal to me. I have been fortunate to have observed Esca's kitchen for a day this past summer, cook in Zarela Martinez's house all day and night (an unforgettable food adventure), as well as scheduled a pastry trail in Craft and Gramercy Tavern. I always look to acquire more of these experiences to prepare me for my culinary career. I can't wait to continue following your posts and hope to someday meet you, for I look up to your amazing writing ability to describe food and engage a reader.

Sincerely,
Michael Crawbuck

Hi Ruth,

I am a big fan of yours and love to read your blog. I am a food writer and an aspiring chef. I have my own food blog called Foodie Finders NYC. I want to be in the food industry whether as a restaurant critic, chef, or restaurateur, which all appeal to me. I have been fortunate to have observed Esca's kitchen for a day this past summer, cook in Zarela Martinez's house all day and night (an unforgettable food adventure), as well as scheduled a pastry trail in Craft and Gramercy Tavern. I always look to acquire more of these experiences to prepare me for my culinary career. I can't wait to continue following your posts and hope to someday meet you, for I look up to your amazing writing ability to describe food and engage a reader.

Sincerely,
Michael Crawbuck
Foodiefinder@ldsllc.com

I was blown away by the creativity of "the most beautiful dish." Think lush, abstract painting. Those grads of CIA could use a little prodding from a high school art teacher.

I hate to be harsh, but you have the aesthetics of a high school art teacher: that is the most hideous plating I have ever seen.

Gorgeous centerpiece, but too busy and fussy as part of my meal.

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Where am I eating? What's for dinner tonight? And what books have I been reading? For a look at what's going on in my life lately, take a look at this journal, which I try to update on a regular basis.