When it comes to food and drink, HG is a true multi-cultural internationalist. Witness yesterday’s pleasures. Lunch was Chinese: Congee (rice porridge with mushrooms). Pre-dinner cocktail was Mexican: Tequila, Agave nectar, lemon juice. Dinner was Vietnamese-Thai (BSK’s inventive variation on Vietnamese pho enriched with shredded chicken from a leftover spatchcocked bird and Thai rice noodles). Drank Nero d’Avola wine from Italy. Dessert was Franco-American: Chestnut puree from France topped with supermarket Reddi-Whip. After dinner drink was All-American: Kentucky bourbon whiskey.
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