The way to everyone’s heart is through the stomach, as these romantic recollections attest By Jake Ten Pas
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unning an operation as big and wide ranging as MAC’s kitchens could reduce even the strongest chefs to tears. Fortunately, the club is home to some of the toughest culinary artists in the state, but that doesn’t mean they’re without feelings. Start Executive Chef Philippe Boulot talking about MAC’s menus, and it’s hard to stop him from waxing romantic. He’s in love with the exquisite ingredients the whole staff takes pride in presenting, but he also feels great tenderness for the act of cooking itself. Combine these passions for process, sourcing, flavors, and the end experience, and the result is a love letter delivered daily on plates across the club. In honor of Valentine’s Day, Boulot and his team of chefs opened up about what great food means to them, and how members can make the most of the romantic possibilities inherent in the menus of at all its restaurants.
Shelby Page PASTRY CHEF
I think cooking for someone else can be romantic. You’re giving them a part of yourself. I cooked dinner for my husband when we were dating, and served it outside one nice fall evening. It must have worked; now we’re married! The meal I cooked was simple: a roasted chicken, potatoes and Brussels sprouts. Later, I confessed to being embarrassed that the potatoes weren’t fully cooked because they were taking forever! He asked, jokingly, “Out of everything that night, that’s what you remember?”
MICHEAL PENDERGAST
As for a dessert to choose for your Valentine, I think the answer is always chocolate. Chocolate and romance kind of go hand in hand. The darker the better, as far as I’m concerned. Anything that’s fudgy and gooey speaks to me.
FEBRUARY 2019
| The Wınged M |
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