palate fatigue, heat stroke and a cool, new way to enjoy lobster 

I recently dined with a friend of mine who is also a chef in a Los Angeles. Naturally, we discussed food and the subject of “palate fatigue” arose  (his phrase, which I quickly latched onto). Palate fatigue is when you are tired of seeing the same food or food prepared the same way. It happens to everyone, not just chefs. Newness is necessary. Thoughts of “palate fatigue,” lobster season, and trying to stay cool in this sweltering California heat resulted in this week’s simple pleasure: chilled lobster farce in balsamic and muscat reduction served with an arugula, herb and apple mille-feuille. Something new. Something cool. Something simple. Something good. Read the rest of this entry »