For several years, I have kept a culinary bucket list. The list lives dispersed in journals, my google keep app, and just floating in my head. The list includes dishes to eat, recipes to prepare, and experiences. The ones listed below are a sample, in no particular order, of some eating and cooking goals I have while on earth.
Butcher an animal
Not in a serial killer way, but I think it would be beautiful to see the process in which an animal becomes food. I feel like modern consumption is so disconnected from the plants and animals we eat. By helping to butcher an animal, I would hope to honor it and gain a greater appreciation for the life that then feeds me.
Make mozzarella
In true nonna style, I want to learn how to make mozzarella. Word on the street is that mozzarella is not that hard, but I just need the time and will power to make it.
Experience a full tasting menu
I would love to experience fine dining curated by a chef. No opportunity has arisen for me to try a tasting menu. I know of several in Nashville to try, but I have not been able to sink money into it yet. Maybe I will take some of my tax return to AudreyThe Audrey Audreyhttps://www.googleadservices.com/pagead/aclk?sa=L&ai=DChcSEwj52ciSpIr3AhWdfG8EHWTUDPQYABAAGgJqZg&ae=2&ohost=www.google.com&cid=CAESbOD2hzhNizIQuMTsDIUL1sHfyxI4YfpfEfARPibUtNA_WS6cvR5Nl2VuRLOyB5tKfFPFsuFXp6eNr15UO-66hVznQqbBHBVAWqYwP441zdooTRUUZftrG3fKY0DA-cQDzV-NU1YagM_FsI6duw&sig=AOD64_12cX4_W8c59L3G4V-w3aIHX816oQ&q&adurl&ved=2ahUKEwj8xr6SpIr3AhWyoWoFHUtZAFsQ0Qx6BAgDEAE and make this bucket list item come true.
Ceviche
Ceviche does not seem like a food to play fast and loose with, so I have never tried it my midwestern life. I love seafood and I am fascinated by the science of acid-cooking fish. Sometime when I am nearer to seafood, I hope to try the spicy, fresh seafood salad.
Raclette
Maybe I am just a product of 2017 instagram culture, but a tsunami of cheese covering my meal seems decadent. Requiring a certain cheese, pan, and skills, this item will take a bit more planning to experience. Nevertheless, I will quest for my flood of molten cheese.
Geoduck
What can I say, I am a shellfish girl. I have a lot of friends from around Seattle, so visiting them would be a great opportunity to find this suggestive bivalve. These are kind of famous for their, ahem, distinctive shape. They are also allegedly delicious served as sashimi.
Halo halo
This dessert is in striking distance. I found a filipino restaurant and grocer about 30 minutes from my door, now I just need to commit to the drive. If you don’t think I would drive that just for ice cream, you are ignorant of my passions, I am shocked you’ve made it this far in this post. If my friends fill up my car, we can split gas and make an outing of trying halo-halo.
Huitlacoche
This one is about to be a call to the community: are there any Mexican restaurants in Nashville cooking and serving huitlacoche? For those unfamiliar, this is a fungus that grows on corn and is prized in southern Mexico, particularly in quesadillas. Seeing it in travel documentaries, it seems delicious and up my alley.
Matzah ball soup
I am embarrassed to admit I have never had matzah ball soup. As an infamous soup lover, this feels like I somehow skipped an important soup classic. Alas, I have only hoped for a steaming bowl. Next time, when I am sick, I will set my mind to exploring if anywhere in Nashville delivers matzah ball soup.
Make sauerkraut
This feels ancestrally flawed that I have never made my own kraut. I have never had the time and only recently had the space to breakdown and ferment a whole head of cabbage. Besides, I have a local kraut plug and love the Cleveland Classic Caraway Kraut. Even so, I would love to try making my own soon.
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