Your Ad Here
Showing posts with label Accentuate the Positive. Show all posts
Showing posts with label Accentuate the Positive. Show all posts

Monday, December 15, 2008

Fabio Viviani Takes the “Something Blue” Requirement Seriously, Down to the Blue Thumb-Ring
















Though we must confess, possums, that we were a tad disappointed he went with the blue of the sea rather than the blue of the sky. Didn’t anyone tell him just how stereotypically popular the cheesy Italian song “Volare” is at weddings? In fact, are we sure he didn’t sing it to Gail e le ragazze as part of his introduction?


After all, the lyrics are drowning in blue, all about flying in the sky, “nel blu dipinto di blu, felice di stare lassù.” Wouldn’t it have made for better patter? And it would have meant using birds of the air, which would have prevented the problem of using a putatively endangered fish and making it bland.

And while we’re on the subject of Fabio, we have to confess that we’re fascinated and amused by his Florentine accent. In “Two Gallants,” one of James Joyce’s stories in Dubliners, there is a description of the character Corley as “aspirat[ing] the first letter of his name after the manner of Florentines.” To aspirate means to pronounce a letter as if it were an “h,” which, for Joyce’s purpose, meant that Corley pronounced his name “Whorely.” Joycean epiphany and all that, vous voyez? For us, it is fascinating that this characteristic is still part of the Florentine accent a hundred years later. Listen as Fabio says “bahon” instead of “bacon” and “behause” instead of “because.” Whatever else may be true of him, Fabio certainly has aspirations.

Monday, December 8, 2008

News from the Department of Now-We’ve-Heard-Everything: An Eric Ripert-Catered “Top Chef” Bat Mitzvah
















Fish man and panty-dropper (redundant?) par excellence, sometime Top Chef guest judge Eric Ripert is visiting our fair shores while on a book tour. Our pal Lesley of Eater LA and Betty Hallock at the bankrupt L.A. Times both snagged interviews with Coquille St. Jacques the Ripert, and collected the French-accented pearls that fell from his pillowy, piscine lips. One bit from the Times interview left us just a teensy bit gobsmacked:

One guy rented out the entire restaurant for his daughter's bat mitzvah. His daughter is a big fan of "Top Chef" and we set her party up like the show. He flew in a chef from an obscure restaurant in Maryland and we did crab cakes. There were 15 girls on my team and 15 girls on his team. His crab cakes were phenomenal. He kicked my .... !

Miss XaXa’s first reaction: “Eric Ripert gave crabs to 15 teenaged girls?”

“They were probably Reform,” we tried to reassure her, not bothering to clarify the antecedent.

What struck us, aside from the whole Gilded Age excess of the thing (and which now seems so long ago), was Ms. Hallock’s delicacy. Go on, Betty; surely on the day that parent company Tribune filed for bankruptcy protection you can allow yourself a tiny three-letter word.

Besides, what with Ripert’s melted-Échiré-butter accent, it likely wasn’t even “ass.” Rather, we suspect he said, “aws,” or maybe “ahs,” as in oohs and ahs (or is it ooze and ahs?)

As it is, we can’t wait for the episode that will feature Ripert and Fabio Viviani going acento a acento in the lambent interior of Le Bernardin. Viewers will swoon, and knickers will fly.

Related Posts Plugin for WordPress, Blogger...