Monday, January 9, 2017


Ready or not here I come
I'm conflicted. Don't get me wrong, I'm
excited about re-entering the fray. My
new company is growing on an almost
daily basis. Therefore it affords all sorts
of opportunities that few others can offer.
Instead of dealing with historical baggage
I'm able to do what's right for the brand
and business. A situation which sadly
is rare within most corporate contexts.
And yet as I prepare to leave Montana
I do so with a very heavy heart. Even if
I can't wait to get to Manhattan for one
reason alone - sustenance.

Critic's choice
Since moving to Montana, our greatest
challenge has been culinary. As "foodies"
we enjoy exploring new restaurants. To
be honest our appetite can be voracious.
So much so that fairly quickly we grow
bored with our options wherever we are.
Here in Montana our options are limited.
Whereas in Manhattan one can dine at a
new place everyday for YEARS. Like
most urbanites we took the trappings of
civilization for granted. That is until all
that we craved was OFF the menu. Or
at least a thousand miles away...

Back to basics
Therefore I'm eager to once again dine on
my favorites. Within hours of landing I'll
be diving into a pastrami on rye at Sarge's
Deli on Third. Soon thereafter I'm hitting
our favorite Japanese restaurant on East
Sixty First. And within a few days I'll be
nibbling upon my favorite veal paillard at
Bello. If all of this sounds familiar it is.
While certainly a food connoisseur, I'm a
creature of habit. Hence unless Frank drags
me to some place new, I'm perfectly happy
dining at my comfort zone. My only worry
is will my favorite spots still be open?!

Prior engagements
Yesterday "B" dropped of "The New York
Cookbook" by Molly O'Neill. Published in
1992 it's a bit of a historical treasure trove.
Thumbing through it's pages I found many
favorites now long gone. Le Cote Basque,
Cafe des Artistes, Longchamps, The Four
Seasons Restaurant to name a few. The Big
Apple's culinary scene has always been
volatile. Therefore it should be no surprise
that tried and true stalwarts come and go.
However after perusing this tome I've now
got a few recipes to remember them by.
And I can't wait to get cooking...

Mountain high
There are benefits to living almost anywhere.
For the last three years I've savored all that
makes Lewistown Montana special. My first
visit here twenty years ago, I was awestruck
at the vastness of it's terrain. Coming from
a concrete jungle being able to see for miles
upon miles is truly a unique experience. For
most of my most recent "retirement" we've
been on restoring our 1917 home. A project
that has been both fulfilling and expensive.
However it's our friends and family here in
the heart of Montana who make this place
home. So why would I ever leave it?!

Yin and yang
Post being rather retrospective, I've come
to this conclusion. The dichotomy of our
two homes makes each of them better. We
love Manhattan and everything about it.
It's hustle, bustle, crowds, noise, smells,
culture, art, theater, shopping. However
when one lives there - all of the above is
equally loathsome. The same applies to
central Montana. We adore everything
about the place. And yet if we're honest
there are things we wish could be different.
Thus somewhere in between these two
"M's" is our sweet spot - our nirvana.

Home cookin'
Ultimately one discovers that the best place
to be is the here and now. Given our time
here on earth is limited at best, we must be
thankful for whatever we're blessed with.
Our past colors our present. However that's
no reason to crave what once was. Rather
we must choose from whatever is on the
menu and savor the repast laid before us.
No place is perfect. And all that is new
will quickly be mundane. Thus rather than
wish for things we can't possibly have, we
must celebrate ALL that we've got. Hence
whatever is on your plate... MANGIA!