Ease on Into the Comfort Brothers
By Bill no responsesIf you find yourself reading this space for the first and are trying to figure out what the Comfort Brothers is all about, well join the party. Oh, and welcome. But if you’re stalking recipes and restaurant reviews and gossipy chatter about celebrity chefs, best Google food blogs and be on your way. Having said that, if you get in the groove and become a regular visitor here, you might very well learn about a great and interesting dish and how to prepare and serve it; and if I or my Comfort Brother cooking and blogging partner Jim, (here on referred to as CBJ,) are gob smacked by a restaurant experience you can bet we will be yapping about it.
And we do have chef’s who have influenced us, some you’ve heard about, some not, and we may bring them up from time to time. At least one of us will, maybe both. This site is a double barreled blogging target range. On most days one or both of will have something to say about something and that something will usually intersect with food and how it is important to our lives. Admittedly that is a broad canvas to paint on but that is why we created this site. We have lots to say and we are going to say it. The Comfort Brothers site is a home for CBJ, me and you, brave internet culinary explorer, to celebrate simple food prepared well, friends, family, memories and eating and whatever else pops into our fevered minds. You may not warm up to the concept. That’s okay. We really don’t care.
But let me expand on that thought which on the surface seems so damn negative.
CBJ and I have spent years cooking in each other’s kitchens for our families. We have also been cooking high end dinner parties for clients since 2004 (as the observant visitor will notice in our snappy logo at the top of the page) and we have a point of view about how food should be prepared and served. We will not, for instance, repeat, will not join in the shrill condemnation of a waiter or sever who tells a diner that if the chef had wanted the dressing to go on the side he would have served it that way. Hell yes! We love a chef who won’t cook tuna to a dry, slate-like hue. Over many discussions on this basic point, about a point-of-view in the kitchen, CBJ and I have dreamed of one day running a brick and mortar joint that brings to life that thought, and it’s called Jim and Bill’s Get Out! Pretty basic. At the Get Out we are going to do our level best to serve you great food prepared well with attention, care and love. Just don’t ask for the dressing on the side, or to remove the head of a beautifully grilled whole fish because it’s “looking” at you, or to carbonize a double cut pork chop. And if you break a tooth on a black olive pit? Sorry. You should know olives have pits. Do I sound cranky? Not really. I am over stating the case to make the point that the Comfort Brothers really care about you and they care about the food and if you put yourself in our hands we will take care of you.
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