HG/BSK have always enjoyed the food in Tuscany. Florence and Siena are the two great cities in that Italian province. Had many lusty meals there. Big (very rare) steaks; tender veal; paillards of beef or chicken doused in fragrant olive oil and showered with leaves of arugula; linguine with shavings of white truffles (an aroma of the gods). On another cold New Mexico night, (Spring, Spring, where art thou?) BSK created a Tuscan meal. Pan-broiled a New York strip steak in the signature BSK style. HG’s steak portion had a very red interior but still warm and not raw. Rare perfection (BSK cooked the BSK portion a bit longer). The accompaniment (as in Tuscany) was cannellini beans flavored with olive oil and thin garlic slices. And, following the Tuscan habit, HG splashed the HG steak with olive oil. Beans are a favorite starch in Tuscany just as polenta is favored over pasta in the Veneto. Sliced Kumatos and sweet onion was the salad and the red wine of the meal was Chianti Riserva. No Tuscan bread (unsalted and flavorless). Good ciabatta from Whole Foods, instead. Much joy
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