A Quote by Charlie Trotter
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
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For me the breath really is the tool which allows you to understand what's happening on the mental level and what's happening on the emotional level, and it also allows you to measure what's happening on a physical level.
Those of us who grew up in the '50s and '60s, we had the dream that this could be turned around, and the earth could be back in balance, and that we could level the playing field with men and women and pay, and you know, minority groups having equal opportunity. We just magically thought this was all going to happen: we were going to have clean food, and organic this, and conscious that, and it just didn't happen.
The intellectual quest is exquisite like pearls and coral, But it is not the same as the spiritual quest. The spiritual quest is on another level altogether, Spiritual wine has a subtler taste. The intellect and the senses investigate cause and effect. The spiritual seeker surrenders to the wonder.
It was like certain dinners I remember from the war. There was much wine, an ignored tension, and a feeling of things coming that you could not prevent happening. Under the wine I lost the disgusted feeling and was happy. It seemed they were all such nice people.
Just as food is a craft, great service is, too. It can take years to perfect the technical aspects of clearing a plate, carving tableside, or pouring wine, and a lifetime to master the emotional elements of service.
The intellectual quest, though fine as pearl or coral, is not the spiritual search. That spiritual search is on another level. Spiritual wine is a different substance.
Many years ago it was taught that plants and animals were composed of different materials: plants, of a chemical substance of three elements,- carbon, hydrogen, and oxygen; animals of one of four elements, nitrogen being added to the other three.
Michael [Marcus] taught me one thing that was incredibly important... He taught me that you could make a million dollars. He showed me that if you applied yourself, great things could happen. It is very easy to miss the point that you really can do it.
God surrounded me with people of faith, people of strong faith, people of power, spiritual power, and I saw little miracles happen in their lives. By it happening in their lives, I started believing it could happen to me.
Inevitably I came to associate any wine I met with a specific place and a particular slant of history. I learned to perceive more than could be deduced from an analysis of the physical elements in the glass. For me, an important part of the pleasure of wine is its reflection of the total environment that produced it. If I find in a wine no hint of where it was grown, no mark of the summer when the fruit ripened, and no indication of the usages common among those who made it, I am frustrated and disappointed. Because that is what a good, honest wine should offer.
Wine lovers all speak of their First Time, a quasi-spiritual moment of awakening to wine's wonderment. After that, it's a life sentence. I've seen it happen to even the most confirmed beer sluggers.
To our senses, the elements are four and have ever been, and will ever be for they are the elements of life, of poetry, and of perception, the four Great Ones, the Four Roots, the First Four of Fire and the Wet, Earth and the wide Air of the World. To find the other many elements, you must go to the laboratory and hunt them down. But the four we have always with us, they are our world. Or rather, they have us with them.
I think my level of cuisine was pretty good even before I came to France, but it's the wine here that's really improved my palette - when I have it, anyway. It's meant to be good for you, right?
Growing up, my dad drank a lot of wine, so I got a taste for, and learned how to enjoy it. He spoke a lot about flavors and differences in tastes of wine. Also, our manager, Rick Sales, is a big wine drinker; he goes to a lot of wine-tasting classes, and he's taught me about the qualities of wine.
Wine is a splendid thing in and of itself, but it is nonetheless proper to examine the high nutritional and hygienic values of wine from a scientific point of view. We are convinced that scientists will thus perform a service to mankind, since at the same time they will help determine the measure beyond which its use is a misuse for all creation.
My first seven novels were contemporary spiritual novels, my next nine had strong elements of fantasy, and now I'm writing thrillers, more as a choice to spread my wings than anything. Writers, like good wine, should mature with age.
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