our reknowned sacramento painter, wayne thiebaud, was interviewed over a ritzy breakfast by writer regina schrambling recently and the artice about their time together was in today's NY Times.
this restaurant, as it turned out was not where he would have chosen. he expressed a "dedicated diner's cynacism" (read chowish thought) about the place and "finally admitted that if he had chosen the site, we would've be tucking into cereal with snappier service at Three Guys, a diner a couple blocks away..."
"Throughout breakfast he involked the timeless link between food and art..." he goes on to talk about the parallels of "utter simplicity" between the evolution of his art and that of the pure types of food creations alice waters is known for.
midway through the article there is a paragraph full of descriptors, painting a picture with words this time about thiebaud's fascination with and understanding of food. "He understands what makes a simple layer cake more than sugar and shortening, what makes it evoke the most powerful memories and longing, and what makes a bowl of soup not just the picture of nourishment but a vision in spinach green or tomato red that almost takes you back to the warm aromas at your grandmother's table. even if you never met your grandmother."
all in all, i felt i'd run into another, albiet more talented than most, chowhound. here's to us all
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