Welcome to Second Ferment! Wine pairs well with life ... and food, travel, people, work and play. Grab a glass and join me as I explore the wine scene in Ottawa, Canada, and beyond. Love hearing from my readers, so please leave a comment or drop me a line. Cheers! - Bethany

Wednesday, May 28, 2008

I've got a crush on the chef

Our daily commute is always accompanied by the Morning Hot Tub radio show on Hot 89.9. (Even the Doodle approves; we now have her saying “HELL-OOOOH SLAPPY!”, just like Laura.)

Today, Mauler, Rush and Laura were deep into one of their usual tangents spawned by Laura’s “Hot Flash” news report. Something about a guy getting caught paying money to have a naked woman clean his house. Anyway, the discussion strayed into why some women find chefs hot. Laura prefers athletes (sweaty, hockey types fresh off the rink), but I tend to lean more towards men in the kitchen.

I don’t know whether it’s the neatly pressed whites, their deft ability with sharp instruments or the way they talk so seductively about food, but there’s something about them that makes me melt like semi-sweet chocolate in a double boiler.

I’ll admit that I harbour a rather primal lust for Gordon Ramsey. Tuesdays are set aside for my weekly guilty pleasure, “Hell’s Kitchen”: another season of Ramsey belittling amateur chefs and swearing a blue streak, all the while looking like a god with those bulging biceps and that piercing, blue-eyed stare. Yum. Bring on the popcorn and Shiraz.

Let’s not forget how I acted like a giddy schoolgirl when I met Michael Blackie at Brookstreet earlier this year. He was featured in a recent Ottawa Citizen column by Gay Cook, for his participation in a fundraiser for the Heart Institute. I had to wipe the drool off the dining room table after looking at his stunning picture. Was it his celebrity status? Or just the way he cuts a figure in jeans and his ubiquitous little hat? A little of column A, a little of column B. Oh yeah, and he COOKS FOR A LIVING.

Don’t even get me started on the brilliant, debonair style of princely sommelier/owner Stephen Beckta, whose charm and dashing good looks could send even the most fastidious oenophile swooning. His vast knowledge of wine and food pairings makes for a gastronomic experience bordering on ecstasy.

Well, at least now I know I’m not the only one whose thoughts turn carnal when faced with perfectly pleasant patissiers, saucy sauciers or line cooks who like it hot and fast …

Whoops … was that my outside voice again?

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