August 19, 2009
Denise Simmons, MG Corporate Executive Chef

The last ‘In the Kitchen’ blog entry was the ‘Quest for the Perfect BLT’ by MG Chef Chris Blain.  I was intrigued by his quest, and so I went to the State Capitol last week to see what it was all about. 

 The sandwich Chris made for me was sublime.  The bacon was the best I’ve had-a beautiful balance of smoke & sweetness, fried to crisp yet still with a hint of chewiness.  The tomatoes were incredible-perfectly ripe organic tomatoes from the local CSA.  Instead of the lettuce, he used fresh basil, picked while I was standing there from the 6^th floor roof top garden.  He asked if I’d mind if he added some cheese to my sandwich-fresh mozzarella he’d made earlier in the week.  The bread: a honey wheat he’d also made himself, nicely dense with a great crust.   Yes, I thoroughly enjoyed a delicious sandwich.   Even more though, I thoroughly enjoyed seeing a young chef so passionate about his craft, and so eager to try new things and learn all he can about his chosen trade.  I think that’s what made the sandwich perfect.

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