Just a quick post to beseech you all to head over to Food52 and vote for my entry in the Charcutepalooza finals. I’m amazed and humbled to be one of the two finalists, and since the prize is a week in France learning butchery and charcuterie, it’s hard not to be anxious about the outcome.
Be sure to scroll down a bit; there’s a contest at the top of the page that’s charcuterie-themed but closed to voting. You want to vote for mine just below that, where you see the picture of my egg yolk raviolo. If you haven’t read my Thanksgiving post yet, please do so. I cooked my ass off to try to win this thing.
This year has been a great deal of fun, and has made me a better and more adventurous cook. If you had told me a year ago that I would be a finalist in an Internet food contest, I would have laughed at you. But this competition was one in which I could really be myself, without feeling any need to pander. Anybody having doubts about whether to speak their mind and be themselves in their blog should take comfort from this; I am the world’s worst panderer and tried hard to write each post as if it was just another description of a meal with nothing more at stake.
I’ve been stunned at the good wishes and support that have been pouring in over the last 24 hours. Your vote for my entry will be most appreciated, and if I win I promise to document the trip in vivid detail so you don’t miss a thing. Thanks for reading.
(Above is some seared duck breast with duck fat potatoes and leeks, celery root purée, homemade black currant mustard, and a friend’s carrot jam).