Recently, I was having a heated discussion with a foodie friend who is a self-anointed gourmand of the highest order. He loves to eat, eat with zeal, and embraces copiousness! We agree on many things but the subject of when less is more came into play and we had major disagreement. The difference of opinion centered on highly coveted foods and how they are best implemented in dishes. While there were some elements that we agreed on (great osetra and beluga caviar for example—never too much!), there are others where we were divergent. Continue reading »