I just returned from vacationing in Florida. While there I tried my best to seek out some fine dining and was very sucessful. I had some of the best seafood I've ever had and prepared exquisitly.
Some of the themes were Asian, pared with the Hawaiian fishes.
The local fish paired with more traditional themes.
My question: Do chefs put as much thought and time into the vegies and starch as the meat,fish or poultry? Although excited, sometimes overwhelmed by the ordered item I found that the sides were at best an afterthought. Things like steamed bokchoysp?, simple stickey rice w/black sesame pattie, etc.
Here in Texas, believe it or not we expect our sides to be as memorible as anything else. My favorite place is a chop house known for it's meat, but my favorite is their stuffed baby vegies and a whipped potato parfait.
I had everything from seafood,exotic meats,poultry, and I really can't remember anyt of the sides. Just wondering.
1 more ?. Anyone ever heard of Roy Yamagouchi( I know I bnutchered the name, but his places are called Roy's?