What's the Most Traumatizing Experience You've Had With Food?
Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail firstname.lastname@example.org.
It's happened to all of us at one time or another: an incident with food that's scarred us for life. Perhaps it was a bug-studded salad or a pizza topped with fingernails. And raisins? Those ain't raisins.
What stories do Valley chefs and restaurateurs have to share regarding their traumatic run-ins with food? I asked a few and this is what they had to say:
I was working in a high-end restaurant, and one of the visiting sous chefs was making black truffle risotto. He had the risotto in a mixing bowl and instead of using a spoon to mix and taste the dish, he stirred the rice with his hand and ate the food off of his fingers. After tasting the dish, he flung the remaining risotto back into the bowl, mixed it up again with the hand he had put in his mouth, and then served the meal to the dining room. I was disgusted beyond belief and will never order risotto again.
Pig brains. A few years back, we used to get in whole pigs to make head cheese, and some of the dishwashers would cook the brain and spread it on toast. One day, they persuaded me to try it. Let's just say it was an interesting experience.
English muffins and Commuter [sandwiches] at La Grande Orange. Made approximately 500,000 during my time there. Enough said.
I can't tell you, because we currently serve it by special request.