Staff Thoughts: The Finer Things to focus on food, culture

SBJ readers are invited to take part in a new experiment known as The Finer Things. The Business Journal has often considered taking a look at the cultural aspects of our city in a regular column, so I nominated myself to do the research and writing.

It's a task to be enjoyed because it requires me to dine at fine restaurants, interview chefs, attend theater, dance and musical productions throughout the city, as well as examine closely the artistic fiber of our town within our many art galleries. What a monumental undertaking!

I'm no expert on the subject. In fact, my cultural education has gaping holes. I have seen a national ballet company dance "The Nutcracker" in Tulsa. I did visit New York City and stay in a hotel across the street from a production of "Cats."

I didn't actually see "Cats," by the way, until it came to Springfield a few years ago. New York is so expensive! Mostly, I spent the time walking the streets, craning my neck to see the tall buildings and saying "Go-o-o-lly!" a lot like Gomer Pyle.

A trip to San Francisco a few years ago introduced me to the concept of wine as something to be savored and appreciated. I learned that white zinfandel was a horror to be avoided, and that the lactic acid in Chardonnay gives it a butter-like taste and feel.

My host took me to four wineries, including Francis Ford Coppolla's, and we dined at the Culinary Institute of America, where good chefs train to be great chefs. Yum. I remember the beef was filet, the mushrooms portobello and the before dinner whiskey was Maker's Mark.

Cooking is my therapy and I claim some expertise in that area. At the end of the day, nothing relaxes me more than chopping onions. I possess a worn copy of "LaRousse Gastronomique" and Julia Child's two-volume masterpiece on French cooking.

I eat and enjoy snails! My hollandaise is always perfect. I make puff pastry from scratch, although Julia's time-intensive recipe does start out saying, "Three days before you plan to serve..."

Add to such experience what I learned from my mother, a great Southern cook, and you'll know why my fried chicken and cream gravy is to die for. For an international flavor, my Greek father taught me a thing or two about cooking, and although sheep's eye soup is not my favorite, I make a passable moussaka and baklava.

I make no claim to be an artist, except occasionally with words. But last year I took a watercolor class and since then seem to be drawn to artists, who spring up around me in all sorts of professions.

One friend, a lawyer I've known forever, confided recently that he acted in college and sculpted, as well. My daughter, a dance student at Southwest Missouri State University, has turned out to be an artist on paper, too. My son, musician and resident computer genius, bought a book on drawing the human figure and actually uses it.

My point is that a culture of art is all around us, in many people and in places you don't quite expect. We are blessed in this big-small town with our own ballet, opera, theater, our own symphony conductor, and continually changing art galleries.

We are also blessed with many patrons of the arts and connoisseurs prominent business-people among them.

So, maybe I'm not much of a connoisseur, but I am willing to learn. With interviews and hands-on experiences, I'll share what I find with you, and I hope you'll find The Finer Things to your liking.