Strat's Place - Daniel Rogov - Rogov's Ramblings

Many people have asked me when I first became fascinated by the world of food and wine. I am sure that much of that love is due to my parents, who taught me by their attitudes and actions that there were few acts as social or civilized as sharing a fine meal and a fine bottle of wine with friends. I am equally sure, though, that my true passion for gastronomy and my adoration of wine can be attributed to the fact that I came to live in Paris during the same year when one of the world's largest producers of food offered Curnonsky a fortune simply to say that margarine was as good as butter. Curnonsky, who was perhaps the most respected gastronome and food writer of our century, took the check that was offered him in his hand, stood up, said "Gentlemen, nothing is as good as butter" and tore the check in half.

Ever since that day, Curnonsky (whose real name was Maurice Sailland) has been one of my heroes and the pursuit of fine food and fine wines has been among my greatest pleasures and writing professionally about my culinary adventures and misadventures has been a way to share those pleasures. To me, wine is an emblem of civilization, and the creations of great chefs are no less an art form than those practiced by the sculptor, the composer of symphonies or the architect. So sincerely do I believe this that it is difficult to say at times whether my greatest aesthetic pleasures have come from the paintings of Manet and the preludes of Debussy or from a fine meal prepared or a superb bottle of wine.

I admit that I have certain biases. I respect gastronomes because such people enjoy and have a discriminating taste for foods and wines. I scorn gourmands because they tend to indulge in excess and to show off, both of which acts in turn deprive them of good taste. So long as they are well made, I adore foods regardless of whether they are come from the simplest country homes or from the kitchens of great chefs. Depending on my mood, the company I am with and the amount of money I have to spend, I can gain equal pleasure from a simple wine as from a great one.

These pages will share my adventures and attitudes with those who care to share them with me. My tastings, my travels, and my dining experiences will be presented here and, from time to time I will explore new or predicted trends in dining and drinking. Those who are searching for a source that merely announces the opening of new restaurants or the appearances of new wines will not like this site, for it is my intention to present every question, every wine, every restaurant, and every one of my trips in a critical light. No matter who (if anyone at all) ever decides to place their advertisements on these pages, every wine, restaurant, hotel or trend will be recommended or not based entirely on its merits. That policy has always stopped me from being wealthy. There is no reason to change it now.

As has been said before: "Welcome to my world".

Daniel Rogov

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