When people start talking about making artisinal (pour over as opposed to automatic) drip coffee I've had enough. Seriously you are not hand dying wool with vegetable dyes and knotting a Persian carpet, or hammering out a suit of armor by hand from pig iron. You are pouring hot water over some dark brown powder. No skill involved here unless you have spent your entire life on a couch playing video games and actually doing something in the meat world is novel to you.
And when does one "curate" a list of wine or a selection of salami. You curate a museum, or perhaps the art collection for a billionaire. Picking a decent wine list is not rocket science. Getting folks with excessive disposable income to cough up big $ for fancy wine (sommelier) is still essentially being a service person. Nothing at all wrong with being in a service industry, in the end, essentially every job you have to take care of your boss. But let's not confuse selecting which old masters should be part of the permanent collection at the Louvre with buying wine from a few sales reps, or heaven forbid actually going to a vineyard to make a purchase or two.
I go even more bonkers when a resto talks about their carefully "Curated" selection of cured meats... Oh, you mean the guy who buys the salami; seriously. Food pretension has gotten out of hand.
Here in Boston the ultimate manifestation of this trend is a place called Craigie Street. The chef, admittedly quite talented, is somewhat notorious for being amongst the most pretentious in town. His staff has turned over 100% several times, apparently he treats them like hell, and he disparages his fussy Cambridge MA clientele openly in emails and on-line forums.
Heaven forbid you refer to Craigie's list of charcuterie without using the house approved terminology. Your server will treat you as though you farted out loud in center of the dining room.
Food pretensions that make you gag? Post em here.
Updated 1 year ago | 78
Updated 2 years ago | 3
Updated 2 years ago | 22
Updated 1 year ago | 21
Updated 1 year ago | 67