Not Being Hungry Never Stops the Deans
Suzanne Pollak
Everyday the Deans start thinking about what's for lunch about 10:30 in the morning, and bear in mind, we have both eaten breakfast. When Dean Manigault moved to Charleston from New York City she was appalled that people ate lunch at eleven and invited you for dinner at six. Twenty years later she can assure you it is her absolute favorite thing about living in the South. Now, when she goes back to NY and the dinner is called for 8:30 in the evening (or even later) she wants to weep like a little baby girl and she can't wait for her flight home.
We don't let being full or even GI distress keep us from enjoying the current meal. On last week's drive to Charlottesville Dean Manigault was excited to introduce Mamma Zu's in Richmond to Dean Pollak. Dean Pollak had entered the first stages of food poisoning but she did not let this impede her ordering four, and yet a fifth, appetizer, because she spied a little gem she hadn't tried yet.
The Deans are the exact opposites of Buddhists. Gluttony is our deadly sin. We are not proud but we don't know how to change.
Image courtesy of Artisan Meat Share
THE DEANS LIST
Discover Craig Deihl's artisanal meats and so much more at Artisan Meat Share (of Cypress Restaurant.) Customers can purchase cooked, cured and smoked meats (to name a few) on a daily basis. The Artisan Meat Share also offers gourmet sandwiches, condiments, and wine or beer.
Below are two recipes that will jumpstart your meal planning at anytime of the day.
In the morning, the dinner preparation has already started.
THE ROAST
INGREDIENTS
Rib Roast
Sea Salt & Black Pepper
Garlic clove
1. Coat a rib roast with sea salt and lots of black pepper. If you are feeling zippy, smear it with crushed garlic.
2. Pop it in the oven at 375 degrees F and roast until your meat thermometer tells you it's done (about 125 degrees F), roughly 17 minutes per pound.
3. Easy, elegant, and uplifting.
After dinner, we go to bed dreaming of what we will have when we wake up in the morning.
THE OMELET
Serves 1
INGREDIENTS
2-3 eggs (per person)
Butter
Salt and Pepper
Filling: spinach, cherry tomatoes, shredded cheese, bacon, diced ham
1. Melt butter in skillet over medium-high heat. Crack 2 to 3 eggs into a bowl and whisk; season with salt and pepper. Pour egg mixture into the skillet. As soon as they are set, cover half of the eggs with your favorite filling.
2. Fold the other half of the eggs over the filling and slide onto your dinner plate.