01.28.09

Another Review!

Posted in The Story, Reviews at 2:37 pm by Chef Matt

As I’m not the head chef of any restaurant (as of yet) I don’t generally receive many accolades for the work I do. Neither from my bosses, or in the press. So it’s a welcome change of pace for me when someone takes notice of my cooking, and actually takes the time to say something nice about it!

“Jesus, is Matt EVER going to update his blog?!?…”

Of course, my loyal readers (that lady in Michigan…) will remember my first review I received back when I was working at Vero for my stuffed calamari. It was a wonderful moment to have a sort-of mention like that! I will always refer to that as my first professional review. It put my record at 1-0.

Since then, in the two years that have followed, I’ve received exactly zero reviews. So while I remain undefeated, it would still be nice to hear something more about my cooking. (Positive or negative. Positive always preferred.)

So it was with great pleasure that I received the following email which contained a written review of the seven course charity dinner I had put together for the Bedford County Chamber.

“Two by two they arrived as polite acquaintances and were greeted as friends by a gracious host. By the time the guests encircled the table, a sense of calm had wrapped itself around the home and belied the detailed preparations that had been underway for the past two days. Outside, the late summer woodsong was filtered only by a window screen as the sun reversed its magic and turned to twilight. Inside, the hosts tipped their glasses in an evening toast, setting art in motion.

“The night fell open like a well-loved book and the thread of conversation arced and darted playfully. Guests became diners, adventurers, friends as they traveled with Chef Finarelli through herb gardens, wineries and locales that were reflected in the evening’s menu. Every dish was unveiled with new delight, presented artfully and served at the apex of its flavor. Chef’s interpretations coaxed out the smallest of nuances allowing each special touch to emerge and be savored without competition. Sass, intrigue, and comfort were all made to dance on the palate through his skillful blending and extracting.”

Wow. Of course I’m giving myself props here by printing this, but all the same I’m humbled by such a glowing review of my cooking. I did put a lot of thought and effort into that dinner, and I’m glad to see it was appreciated and enjoyed by all.

Now if only I could learn to take better photos of my dishes when I’m done… Like of this whole red snapper I roasted the other day with fennel, potatoes, clams, olives and kielbasa. (Recipe from the latest issue of Saveur.) It too was well-received, but I doubt will receive an official review.