![\"C](\"https:\/\/atozaatar.files.wordpress.com\/2016\/09\/c-brandt.jpg\")
<\/a>For special treats, the Olive Garden was a place (to me, ages 7-12) nothing short of an amazing culinary experience. \u00a0Buttery, garlicky breadsticks. \u00a0Yummy Italian dressing in a never ending salad bowl. \u00a0The choice of six different kinds of pasta, and, of course, the amazing desserts. \u00a0I remember when the waitress would bring over the heavy tray of treats and carefully deliberating which one to choose. (Usually, it was the Oreo cheesecake).<\/p>\n
Aside from our regular Friday pizza delivery, going out for birthdays or events like a good report card or the start of the school year were marked with visits to the Olive Garden. \u00a0However, when we vacationed (which, I thank my parents for starting my love of travel from an early age), my sister and I went along with my parents to nicer venues. \u00a0We knew how to behave. \u00a0We were polite. \u00a0Looking back on this, I think it was a calculated risk by my parents (as in, if I were in a similar situation, I’m not sure I would take two girls under the age of 10 to some of the places we went). \u00a0When I started earning my own money, Chili’s became the ‘usual’ for Thursday nights with girlfriends, and Friday nights were usually spent at Waffle House with the drumline.<\/p>\n
The cost of going out to eat didn’t really hit me until Prom of my senior year. \u00a0I can remember seeing entrees for over $30 and being absolutely shocked. \u00a0Who would spend a small fortune on food? \u00a0Similarly, in college, dining out for anything much more than $10 would’ve been an exceedingly rare occasion. \u00a0In the end, I worked out a somewhat complicated deal of trading and bartering smoothies for meals throughout Athens, GA. \u00a0Or, I made Rice-A-Roni (the San Francisco treat\u2122) by the truckload and ate Tostino’s pizzas (all bought at SuperWalmart). \u00a0I had no idea what a Farmers Market was, or where to find one.<\/p>\n It’s funny then, that on one of my first real ‘dates’ with my now husband, was at the Last Resort Grill<\/a>, an upscale Southern restaurant that’s still got a line out the door nearly fifteen years later. \u00a0I not only had money to burn from a busy shift, but also had developed a friendship with the handsome (and completely out of my league) bartender. \u00a0Peaches decided it would be best if we had a comped meal (including top shelf drinks), then offered Hubs a barback job, which turned into a bartender job, which was ultimately the venue for our wedding in 2003.<\/p>\n Was this where my appreciation of a nice meal started?<\/p>\n The reset on spending money on food hit as soon as we moved from Athens to Los Angeles. \u00a0In a one bedroom apartment, I cut coupons, and we did our best. \u00a0It wasn’t until I started working at a production company that we got the chance (a few times a year) to attend a wrap party at some chic and luxurious venue (the Mastro’s Golden Globes party stands out, for some reason). \u00a0A few years into our Angeleno experience, we had our\u00a0regular locations (Art’s Deli for bagels for early morning movies, Chipotle to eat and have a margarita, also before movies). \u00a0An ‘upscale’ event might mean California Pizza Kitchen. \u00a0When we traveled, it was much the same. \u00a0I wasn’t checking out Yelp (or whatever the equivalent was in 2005) to see an interesting place we might go to dine. \u00a0I tried my first sushi from a grocery store – !!<\/p>\n Alcohol fell in the same category — we bought Two Buck Chuck. \u00a0I didn’t know how lovely a drink gin and tonic was\u00a0(or that Hendrick’s was my gin of choice). \u00a0Hubby didn’t know he had a gluten intolerance and got puffy when he drank beer. \u00a0I hadn’t tried Veuve Cliquot. \u00a0I didn’t know how to saber champagne.<\/p>\n And then we talked about moving abroad.<\/p>\n And then we moved overseas.<\/p>\n And Dubai was something completely different.<\/p>\n In Dubai, we were invited to a variety of places. \u00a0In Dubai, we had more discretionary income. \u00a0In Dubai, nearly every food imaginable was available. \u00a0We had a ‘usual’ at India Palace and tried Friday brunch for the first time, shocked at the sheer volume of food on offer. \u00a0We moved above Za’atar v Zeit on SZR (and ordered it more times than we could count). \u00a0I went to ladies nights and drank my weight in wine and free champagne (hello, Dubai stone). \u00a0Now and then, I would need some taste of home (which was, ironically, either Chilis or a breakfast sandwich from McDonald’s).<\/p>\n We moved to Doha. \u00a0There was nothing to do and nowhere to eat. \u00a0So, we left. \u00a0We traveled. \u00a0And we went to house parties. \u00a0In those many nights at home, we made amazing friends who liked to travel and didn’t mind spending money on food. \u00a0We watched shows about food. \u00a0We watched documentaries about culinary travel. \u00a0We planned a completely last minute trip to Copenhagen. \u00a0‘Wouldn’t it be fun if we went to Noma?’ we asked. \u00a0And then I somehow got us reservations three days later for Friday night at 7:30. \u00a0At Noma<\/a> (then the #2 restaurant in the world), as we ate our way through 20+ courses, I thought about how accessible fine dining was. \u00a0Certainly, it was expensive, but eating dishes from men and women at the very top of the craft should carry a corresponding price tag. \u00a0I wasn’t intimidated by the experience, but rather completely engaged.<\/p>\n We moved to Abu Dhabi. \u00a0We got our first taste of ala carte brunches. \u00a0We found a great sushi delivery. \u00a0I started doing meal prep and making my lunches for the week (something I’m still known for, and I haven’t worked a traditional job since February). \u00a0We dined well. \u00a0And for the first time during our travels, I made specific plans around restaurants overseas. \u00a0 We chose Michelin stars and venues with luxurious tasting menus. \u00a0There were amuse bouches, petit fours<\/em>, and artisanal bread selections. \u00a0There were wine pairings and glasses of champagne.<\/p>\n And you know what?<\/p>\n We liked most of it, but not all of it. \u00a0(A shaved duck breast with a particularly disturbing texture springs to mind). \u00a0But also? \u00a0That’s okay.<\/p>\n And then?<\/p>\n We\u00a0talked about moving back to Dubai. \u00a0In the discussion, I knew I wanted to start writing about food. \u00a0I wanted to focus on sharing my experiences with others. \u00a0I wanted people to know that fine dining could be taken seriously, but that it should be available to everyone. \u00a0I made a few missteps getting started, but then I met others whose appreciation of food matched my own.<\/p>\n More than anything, I began to trust my tastes. \u00a0I’m still learning and understanding when salt, heat, texture, citrus, and any number of other elements are needed in a dish, but having dined as frequently as I have, I am confident in my suggestions. \u00a0I can better appreciate when a tasting menu comes together and has clearly been thought through. \u00a0I feel optimistic in recommending the best brunch or spot for breakfast. \u00a0I genuinely look forward to new restaurants opening\u00a0or trying something I’ve never eaten before.<\/p>\n I’m lucky to have a partner in all of this — someone who supports and appreciates this crazy hobby and lifestyle. \u00a0I’m also lucky to have friends that understand I can be a bit of a snob. \u00a0I also know\u00a0myself enough to understand that not everyone feels the same way I do about their food. \u00a0Furthermore, as much as I enjoy fine dining, I still love pizza. \u00a0There is always a time and place for a chicken biscuit from Chik-Fil-a when I’m home in the States. \u00a0Coca-Cola tastes better in Atlanta. \u00a0My mom still makes the best\u00a0hors d’oeuvres. \u00a0<\/em>I would eat an entire bag of Sour Patch Kids if you gave me a chance.<\/p>\n Where then, does this foodie self of mine meet and reconcile with the kid who lived for the Olive Garden?<\/p>\n Given where I started, I wonder what the next step is. \u00a0Will I want to start cooking? \u00a0Will I want to create recipes? \u00a0Or, will I simply enjoy more amazing meals? \u00a0Will I get to share my love of food on an even larger platform? \u00a0I certainly hope so.<\/p>\n Looking back at the journey, I see it was a gradual appreciation and one that is still evolving. \u00a0There are those of you who read this blog and interact with me. \u00a0I would be fascinated to hear about your foodie journey. \u00a0I hope you’ll share it with me.<\/p>\n Cheers!<\/p>\n![\"C](\"https:\/\/atozaatar.files.wordpress.com\/2016\/09\/279237_10150377502334569_6381402_o.jpg?w=682\")
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