“I stopped in front of my new building, a thrill of pride running through me at the sight. The sight was bright and clear and elegant: Wander. Because my people had wandered all around the world for thousands of years of the Diaspora, picking up local culinary traditions and incorporating them into our own. Even if my menu had taken the incorporation in a more daring direction----some of the dishes I was most excited about were the brisket ramen and the kimchi chopped liver, a play on my finale appetizer but with Korean influences. Luke had helped me with that. It was the one dish that sat on both of our menus.”
Book:Sadie on a Plate