A Concert of Flavor

This is a fun time of year especially if you enjoy wrapping paper, crowded stores and countless cookies to bake. As you sit here reading this, thoughts of what you have yet to accomplish during this final Christmas week race through your mind. You have questions about everything from the dinner menu items to stocking stuffers to the amount of invisible tape you have left. In the midst of all of this there’s the last minute family drop-ins,Christmas parties you “just have to go to,” then add in the Christmas caroling and/or Christmas Concerts to attend, which I go to be present for tonight.

I’ve seen a lot of concerts in my time including everyone from George Jones to Marvin Hamlisch. But tonight’s 10-person choir was at the very least, impressive. The five men had a vocal range of high tenor all the way to bass and the bass singer was a Barber Shop Quartet winner. Then there were the five women singers with ranges of soprano to low alto which I didn’t even know was a thing. If you ever get a chance to hear the Voices of Liberty at Disney’s EPCOT don’t pass it up because they will knock your socks off with their talents.

If you’ve ever listened to a well-trained vocal group whether it is a choir like I heard tonight or a quartet, then you’re probably like me and impressed with how they layer their voices together. Each voice so different from a high soprano to deep bass with everything in between and they sing in a way one voice doesn’t stand out above the other. Just when you think you can hear the baritone its blended in with the others, yet not masking or overwhelming it but rather complimenting it. Apparently this is called harmony and what a great harmony this group had tonight which resulted in a well-deserved standing ovation.

As I sat there listening to what could only be described as remarkable, I began thinking about food, more specifically about how we season our food. With every meal there’s a teaspoon of this and a pinch of that along with a choir full of other great stand-alone spices which, when brought together, should be sweet music to the taste buds. Just like sitting there tonight listening, if I concentrate I can pick out the individual “flavor” but it isn’t long until the collective takes over again which is far more satisfying. This is exactly how layering flavors should be after all, a savory chorus of seasonings coming together for the perfect bite. My buddy, Eric Hodson, a World Champion Steak cook says it this way, “I don’t want my flavors to be offensive to your taste buds.” He works hard at blending the right amount of pepper with the right amount of salt with the right amount of his signature rub, White Lightening, to come up with just the right bite.

With the holidays upon us along with the myriad of cooking we’ll be doing, pay special attention to the seasonings, allow them to bring sweet flavorful music to your tongue. Blend your spices like a well-chosen choir about to perform their greatest concert, because this Christmas (which is only 8 days away, in case you hadn’t thought about it) you will have a spread only rivaled by the one you prepared a month ago for Thanksgiving. Then once the meal is complete and your guests have loosened their pants to take an after meal nap, if you should hear, “WOW, everything sure did taste great!” take your bows because you deserve them for you, my friend, were the director of this concert of flavors.