Amuse-bouche

By Alan Brouilette

Food

I don’t know what I’m doing. Well, I do. But I don’t want to. I could throw out a CV, with articles and citations. I could throw you a family heirloom guilty-pleasure reverse-snobbery recipe from the fifties. I could yammer about obscure restaurants or the importance of pure ingredients or “the joys of authentic sushi” or any of a zillion other things. I could fake it, y’know? Look up some African restaurant no one’s ever been to and Asian fruits no one’s heard of and a couple of microbrews no one’s invented yet and wax poetic on ’em. Talk about how green sapote tastes just like chocolate pudding and tut-tut that more Americans aren’t adventurous eaters. (With the “like me” implied.) Wave my bona fides atcha like a puffed-up pigeon, strutting and looking for a fight.