Foodiot

Not too long ago, I saw this line in a New York Magazine restaurant review:  “…while the presentable wheel of foie gras confit is served with nothing but a slice of toasted brioche…the only pâté is a classic en croûte recipe.”  Upon reading it, I sat bolt upright, looked myself in the mirror and realized that my life would never be the same. I now knew my mission:  To figure out what the hell this restaurant reviewer was talking about.

You see, I love food, but I don’t speak it. Nor do I cook it (much). But I want to. I really do. And that is one reason why I’ve launched this blog.  I’m trying to expand my gastronomic horizons.

I’m going to eat, research, interview, eat, film, record, write, and eat until I have my answers and until I feel like I’m ready to change the name of this blog from “Foodiot” to “Foodenius”…Well, okay, that doesn’t quite work, but you get my point: I’m going to raise my food IQ, with the help of one of the best restaurant/food scenes in the country: New Orleans. (To be completely honest, I’m going to write about whatever else I feel like along the way, so don’t be surprised. It will probably involve comedy or bad TV, but there could be more. Whatever the case, it will be thrilling/captivating, I promise.)

Join me on my journey, won’t you? You won’t regret it. It will be more than food writing. It will be drama. It will be comedy. It will be foodramedy.

Foodiot Blog by Rob Anderson is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.