Chefs Go Cheap

(Found poem, with lines taken from the last printed issue of Gourmet magazine, October 2009)

by Katharine Showalter

I LOVE SALT.
To say Chef Ripert is buttery, briny
is an understatement
Desperate sampling led to swooning
The result? I don't know exactly
But it will be anything convivial

Our first foray into molecular gastronomy
Spectacular meat and very little else
nary a falafel in sight

No one from Gourmet was calling me
Was I really in small-town New England?
It's a sixty-forty beef-pork mix
The place crammed with locals
baked in pastry with pistachios
I'm struck by how many of them
had highfalutin French names

I said I wasn't a southern chef
Freshly hunted blue-winged teal
Bunsen Honeydew eyeglasses
pierce in several places with a fork

So much of this food is very forgiving
when we're three cocktails in
I think it's fine chef but you should taste it
Insert a wooden stick halfway

The tiny bowl of salt
went out to the waiting diners

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