Dinner

I promise I won't keep doing this, but...

I just had my first dinner and learned all about the food here. Two years ago, after years of wretched food, the Academy went to Alice Waters, founder of Chez Panise and the slow-food movement in America. They asked her to help them redesign the food experience at the Academy. She told them to hire Mona Talbott to create a sustainability food program here. She did and it is exceptional. She went all over the city on her bike connecting with local organic producers; all of our food is organic, directly purchased and fresh that day.

Tonight we started with Honeydew and Prosciutto (along with white wine and bread). our main course was a small fillet of beef with wilted arugula, green beans in some kind of sweet sauce and small lightly baked potato pieces. Desert was concord grapes, scuppernongs and fresh figs; all arranged on a large fig leaf.

Great conversation with artists and scholars from around the country and world...

did I say my life is sick?