Hello all,
I'm Scott, currently I hail from New York but will be in the DC area soon enough. Given a second life, I could probably devote it to food, though I don't know if I would have the stamina of our greatest chefs. I'm a fan of Dan Barber and the his approach to a more simple yet highly refined cuisine: the emphasis on vegetables, seasonality, and bringing out the differences between varietals. That said, I like nearly any cuisine if it is done well and, as a scientist, and starting to wonder about molecular gastronomy--although I have yet to go there.
If anyone is heading to New York and needs restaurant suggestions, drop me a note.
Looking forward to learning a lot on here.
Cheers,
Scott
