Thursday night, I attended a lecture by Larry Sultan at The School of The Art Institute, Chicago. The lecture was great and afterwards, I headed to "Beef and Brandy" with my friends Brian Ulrich, Walker Blackwell, Shawnee Barton and her husband Michael. Walker ordered something that came with a salad and when asked about his dressing of choice, he asked for a vinaigrette. When his order came, the dressing was more like a gelatinous yellow mass and we proceeded to see how many peas could be piled upon it's surface. The answer: a whole hell of a lot.
Saturday, September 16, 2006
The density of Vinaigrette
Thursday night, I attended a lecture by Larry Sultan at The School of The Art Institute, Chicago. The lecture was great and afterwards, I headed to "Beef and Brandy" with my friends Brian Ulrich, Walker Blackwell, Shawnee Barton and her husband Michael. Walker ordered something that came with a salad and when asked about his dressing of choice, he asked for a vinaigrette. When his order came, the dressing was more like a gelatinous yellow mass and we proceeded to see how many peas could be piled upon it's surface. The answer: a whole hell of a lot.
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