About Foodie Fetish:
In between cooking for dinner parties, I found myself trying new dishes and inviting friends over to taste my new creations. As time went by, the dinners became more extravagant, and food cost began to get quite pricey. At this point, the dinners became more of an overall dining
experience, rather than just one or two dishes.
My friend suggested I give this dinner group for "Foodies" a name. Thus,"Foodie Fetish" was coined. Today, the people who attend these tastings are avid diners with adventureous and open minded palates.
The approach of highlighting tastes, textures and temperatures in a meal is not a new concept by any means. It is something I emphasize throughout the dinner to add dynamics, layers, and specificity to each course.
To further enhance each dinner, I use Bernardaud, Rosenthal, J.L Coquet, Hermes, and Pordamsa plates, Carl Mertens Palio silverware and Spigelau crytal glasses.