Gastronomy by Donnie DeBoer
I feel so fortunate to have people in my life who share my passion for incredibly amazing food. Recently, dear friends, Donnie & Lindsey DeBoer invited a few of us over for a very special dinner party in their home because they wanted to “do something nice for us.”
You see, Donnie loves to cook. He’s one of those creative-genius types, a former professional musician turned software engineer. Donnie isn’t a chef, but he’s very seriously into food, culinary arts, artful food presentation and he likes to experiment with molecular gastronomy. Donnie’s wife, Lindsey, is equally amazing. She’s possibly one of the nicest people I’ve ever met, and she’s a psychologist, who does competitive yoga. Yes, I know that sounds odd, most people would think yoga isn’t competitive, but it is true. Lindsay and Donnie were the ultimate host and hostess and this was no ordinary dinner party, it was a culinary adventure that I feel lucky to have been a part of.
The Dinner Party Menu
Donnie worked on the menu for several weeks, drawing out ideas for the plating of each dish, experimenting with various cooking temperatures in his sous vide, perfecting each element of every dish and sauce, importing exotic ingredients from near and far. The result was a brilliantly executed meal that was a true work of art.
The dinner guests in attendance were Omar Flores (Executive Chef – Driftwood), Michael Flynn (Director of Wine & Beverage – Rosewood Mansion on Turtle Creek), Beth Stark (Days of Taste Chair – AIWF), Brad Murano (Creative Director – Splash Media/The Brad’s Blog), Maria Whiteside Mejia, and me, Bev Garvin (Director of Marketing & PR – Spoon Bar & Kitchen/Urban Epicurious).
Thank you doesn’t begin to express my gratitude for what Lindsey and Donnie put into making this dinner for us. I just hope to be able to return the favor some day!