I’m in love with a food DJ.
Hm… I could go on a not-so-clever tangent using all kinds of DJ slang, but that would be annoying. Let’s assume you even know what phasing, bubble scratching, and hamster-style is and move on to the food.
So what is a food DJ? We were at brunch last weekend with friends, all single guys, and the three of them look over at my DJ with the admiration guys have for the silverback male of the bunch. He had masterfully layered, condimented, and sliced his meal into a magical combination on one plate. We’re talking about a full Southern brunch pulled together into a delightful fusion of food. A single land mass. A Pangea of breakfast yumminess.
I’ve been watching out of the corner of my eye since. Every chance he gets, he brings together flavors and textures, a little here, a little something else there. Nothing is plain. Nothing is straight up and simple. Umeboshi vinegar is a favorite base track. Organic stone ground mustard. Pecorino or gorgonzola cheese. Dried cranberries, fresh ginger, lime zest. The little thrills that change the deep, predictable flavors of every-day meals.
He is a musician with the cutlery, the salt and pepper mills, the chilli sauce bottles. There is percussion and bass in the cheeses. High feathery notes in basil and parsley. Indistinct, intoxicating vocal samples of garlic. Long, low grooves mixed over the rhythmic breads. Slippery transitions in olive oil from sharp pasta sauce to mellow whole-grain cappellini. Scratch beats of chocolate. Zig zag beats of garam masala.
Our house is his night club. Our kitchen is his DJ booth. I am his number one fan, hovering at his elbow. He spins the plates and drops the tracks together. And he closes his eyes, lost in the moment. Enjoying the flavors.