I am not a fan of the amuse bouche. When expertly prepared and served at the start of an appropriate menu, it serves a purpose. But for many years it started popping up everywhere — even at breakfast!

I recently enjoyed a magnificent multiple course dinner at Meadowood in Napa Valley, California. At the start of the meal, Chef Christopher Kostow sent to the table some baby organic vegetables that were grown on the property that had been soaked in Champagne overnight.

They were crisp, extremely flavorful and set the tone for one of the most creative series of dishes I have eaten in years. Hurrah for thinking differently!