I’ve eaten at some of the best restaurants in the country, in which reservations aren’t a convenience but a highly coveted and compulsory golden ticket to a renowned dining experience. And as much as I appreciate the depth of flavor that a world-class chef can create in his professional kitchen, at home my cabinets are stocked to the brim with good, old-fashioned snacks.
These aren't only gourmet items from small, highly rated bakeshops or chocolatiers. I’m talking about the stuff you’d find as an ancillary offering from an ice cream truck or in the impulse purchase section of your grocer’s counter. The fact is, I’m often just as excited about a plate of perfectly grilled filet mignon as I am for a package of Funny Bones.
I’ve found a new appreciation for the same treats I loved as a kid in my (so-called) adult life. The fun of being grown up is finally being tall enough to reach the snack cabinet, getting to make the call to have cake for breakfast if I damn well please, and even realizing that some of these “kid’s snacks” are practically begging for a single malt scotch pairing.
Snacked in the Face touches on everything from the regional to the seasonal, the innovations to the adaptations, and the histories to the recipes. This blog is about taking a “sophisticated” approach to snack appreciation by enjoying the playfulness and creativity that these tasty treats bring to the table. I hope you enjoy.
Snack happy,
Stef
