Finding a food guru





As you can see from the evidence I collected, it was definitely a celebration of food. Although the courses were all quite good, dessert made an indelible memory.  This is one of the few places where dessert is not treated as a refrigerated afterthought. It is a visually appealing marriage of texture, flavor and richness that seduced the pleasure center of my brain.  Yes it was that good.

This was my reward for stepping out of my comfort zone and using my very own CL food gurus. So I challenge you to get in touch with your guru, learn a thing or two.

Whether you are a food blogger or Food Network mega chef, you always have someone with whom you seek "foodie" counsel. This person is in essence a foodie`s foodie, and is great at pointing out new foods/experiences based on their experience. Being a CL food blogger gives me the fortune of having some pretty savvy food and wine people at my fingertips, which became quite evident when I planned a weekend getaway to Sarasota.

It was a beach and food trip, and I'd done research and was convinced that I had found a great fine-dining spot for dinner. I made my reservations and packed the Nexium. Then, in passing, I mentioned my culinary plans to my friend Taylor, who suggested I touch base with CL food editor Brian Ries. He immediately had me change reservations to the relatively new Mozaic restaurant in downtown Sarasota.  Armed with his advice, I placed my fate in the hands of Chef Dylan Elhajoui.

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