A couple of summer months filled with many beachside lunches of paella so good and so long ago that I am still chasing the memories of a perfect paella. My sister and I were in the Catalonian village of Arenys de Mar for a good part of the summer. On the wide, white beach surrounded by rugged hills were a handful of rustic 'restaurants' that made only paella over wood fires. They were makeshift structures covered with bright pieces of miss-matched canvas tacked down to keep the strong Spanish sun and ocean breeze at bay. These little makeshift restaurants were always busy for lunch, the only meal that they served and I had my favorite one.
The beach side paella restaurateurs were waiting like gulls as the little boats motored back to port around 10 o’clock in the morning. Each boat filled with the fresh caught fish and shellfish still moving violently seeking to be set free. There was fish to fillet and chunk, stock to make, onions and peppers to chop and most importantly the wood-fire had to be started, time was of the essence.
My favorite restaurant had a round stone fire pit built on the sand. A variety of wood collected from the beach was piled into the pit covering yesterday's scrunched up newspaper which was barely visible in the center. A wooden match was struck and the day's cooking commenced. When the flames burned down, the cook balanced a grill on top of the stone pit.
Where a certain quality of light illumines the lush foliage and warms the honey coloured brick of this fascinating country house hotel. It dapples the grey and pinkish white hides of the does as they playfully flirt and then shyly turn away from the piercing eyes of the antlered deer. It ripples across the quietly moving waters of the trout stream and turns the shining leaves of the great towering trees to gold.
It's not a common occurrence for me to be hit with something that rocks the fabric of my gastronomical universe so unbelievably hard that I'm forced to reassess all that I believed to know about food and my own taste buds. Quietly hiding in the heart of Ohio, I had come upon what I can only call a culinary A-bomb, and it came in the form of a deceivingly plain post dinner pie. Encased by a simple crust, peaches purchased from Amish neighbors lay nestled in gooey fruitiness, cold vanilla seeping in from the sides. It looked harmless enough.
What was supposed to be nothing more than meeting my good friend
Robert – who is like a brother to me – in Dublin, Ireland to celebrate our
birthdays in December, turned out to be something of an excellent
extravaganza. Robert is the CEO of Clive Christian, "the world's most
beautiful kitchens" according to their monthly ad in Architectural
Digest. He had a meeting in Dublin that happened to fall on my birthday
2 days after his. He appears to be a stuffy, British guy with his
finely tailored 3-piece suits with Hermes ties who speaks the proper
"Queen's English", but his biggest claim to fame is that he was a
'roadie' for ABBA back in the 80's. Depeche Mode, another rock band from
that decade was playing in Dublin at the time, so that's what we decided to do
for our birthdays. 
Paris is one of those cities that gets into your system and stays with you. There is something magical. Magical about the lifestyle, the fashion, the ease of movement, and the food. The food is simple, perfectly crafted, and delicious. I ate my share of eclairs, croissants, baguettes, steak-frites, souffles, crepes, ice cream, and croque monsieur’s. I ate whatever I wanted, when ever I wanted. Boulangeries are in abundance and sneaking in for an eclair or a mille-feuilles is a temptation I wasn’t about to pass up.
