Molly and I love to throw dinner parties. It’s a great time to eat, drink and chuckle… heeehaww… no but really… and I don’t want this to start sounding like a turning leaf commercial “glorious”… it really is the best time! The only thing that sucks is that our guests have to put up with my experiments. You see this is the one time I get to play with my food. For Hands On Gourmet or any restaurant, before you sell your food, you need to construct and have multiple people to taste and comment. This way you can get a dish with all of its pistons firing. Sure most good cooks know how acid, fat and salt work… Braised lamb, butter and cheese injected polenta, citrus, rosemary and a reduction sauce that makes your toes curl will make any guest thrilled.. when you cook at home though I encourage you to break down the flavors like the natural sugars and acids in veggies, the basic natural flavors of meats and seafood; combine, mix, dabble, cast a spell… turn up the imagination and toss out any fear of failure you might have! Don’t worry intoxication makes people forget anyway… heehawww

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