Girasole Marche Dinner

The Marche (pronounced: mar-kay) region of Italy is located on the east coast of the country, right about where the calf of the boot lies.  The area’s cuisine is heavily influenced by seafood, fresh pasta and game, as well as white wine (particularly Verdicchio), and that is exactly what was served up Sunday night by Paola and Morena Alessandroni at Girasole in The Plains, VA.  Paola and Morena own Casa Martelletto in Ancona, Le Marche.  Nearly all of the food they serve at their agriturismo (a bed and breakfast) is produced on or very near the property, and nearly 70 lucky diners were able to taste true Italian food imported from their home district. 

The women had worked for several days in the kitchen, rolling out fresh pasta by hand (they refuse to use any sort of machinery, even if hand-cranked), carefully choosing ingredients and expertly cutting cheeses and meats.  They were joined in the kitchen by Chef Lou Patierno and his nephew, Angelo, who has spent the past nine months in Italy working at Casa Martelletto and a nearby merchanderia, owned by Paola’s husband.  Angelo, a CIA graduate, plans to return to Italy later this year to spend more time learning, before hopefully opening his own restaurant (perhaps in Pittsburgh, where he is from).  Also lending a hand in the kitchen was Andrea, a friend of Angelo’s, originally from Le Marche, who came over to the States to work on his English and “help out,” as he said.

When I arrived (about an hour early), I visited the kitchen to see how preparations were going.  Anxiety was palpable, but everything was ready and the calm before the storm had set in.  I got a preview of some of the dishes (sneaking some samples here and there), and I could not wait to see the finished dishes presented in the dining room and paired with the wines.  I sat with Max Evans of Downey Selections, who presented the wines, all from Azienda Santa Barbara.

Chef Lou examines the fresh pecorino.

Andrea slices the cured meats for the antipasti course.

Fresh and aged pecorino.

Angelo cuts the pecorino while the sisters look on.

Handmade polenta cakes, brushed with rosemary-infused Marche olive oil.

The evening began with antipasti misti, comprising two types of cured meats (a slightly spicy pork sausage and a more mild, herb-filled version), prosciutto, fresh and aged pecorino (made about 30 minutes from the agriturismo), pears, walnuts and the polenta cake.  The fresh pecorino was light, yeasty, buttery and featherlike.  The aged pecorino, which is wrapped in hay and buried for a month, was nutty, crumbly but substantial, and had honey undertones.  We were served both a white and a red with this course:  the Verdicchio “Castello di Jesi” 2008 (100% Verdicchio) was light, refreshing and crisp, pairing well with the pear and fresh pecorino.  The Rosso Piceno 2008, a blend of 70% Multepuciano and 30% Sangiovese, was the perfect accompaniment to the meats and the aged cheese.  It is meant to be consumed young and does not see oak barrels, giving it a lighter, less complex profile.

(Please pardon the flash photography – the lighting is low, but enjoyable, in Girasole.)

Antipasti Misti

The second course, paired perfectly with Verdicchio “La Vaglie” 2008, was Baccala con Salsa.  Baccala, a salt cod, was mixed with a tapenade of capers, herbs, pimiento and anchovies, creating a sumptuously flavorful jerky-type fish.  While the wine was 100% Verdicchio like the first, 20% is aged in oak barrels, giving it a fuller body.  It was softer on the palate, with a hint of vanilla, and was perfect with the salt cod.

Baccala con Salsa

One of the stars of the night was the handmade pasta with pork, porcini and chestnuts.  The pasta had a bite to it that is hard to find outside of Italy.  When the plate was served, diners all around me couldn’t resist bending over to take in the rich aroma, and one of them proclaimed, “I love this pasta!”  And for good reason:  the saltiness of the pork paired with the chewiness of the differing widths of the noodles (obviously handcut), the crunchiness and sweetness of the chestnuts and the earthiness of the mushrooms was delightful.  While this dish would be perfect with the previous Verdicchio, it was served with a red, “San Bartolo” 2006, that was a blend of 80% Multepuciano and 20% Cabernet, grown in the same vineyard and aged for 18 months in French oak.  The depth of the wine worked well with the earthiness of the dish.

Tagliatelle Fatte a Mano con Pancetta, Funghi e Castagne

The fourth course was a seafood soup, its parts (squid, mussels, clams, shrimp and monkfish) cooked to perfection and sitting atop a tomato concasse, creating less of a soup and more of a hearty stew.  One of my favorite dishes of the evening, the acidity of the tomato base held up nicely to the sweetness of the Verdicchio “Stefano Antonucci” 2007, which complemented the dish with the flavors of apple, pear and baking spices.

Zuppa di Pesce

Next came braised, stuffed rabbit, which was extremely rich and reminded us of what an Italian Thanksgiving meal might look like.  Chard cooked with potatoes sat in a rich brodo and was topped with the gorgeous medallions of meat.  Immediately I noticed the aroma, and later the flavor, of fennel.  Chef Lou informed me that Paola and Morena had used the flowers of the fennel plant to season the dish.  The wine paired with this dish was itself rich, “PATHOS” 2006, a blend of Cabernet, Merlot and Syrah that spends two years in oak.  The full-bodied wine was very complex and had more tannin than the other reds of the evening.

Coniglio in Porchetta

The final course of the evening included a wine made by the sisters, a berry tart and a ricotta tart that was absolutely splendid.  For the wine, which resembled a sherry in its method, they harvest both orchard and wild cherries, mix them with sugar and leave them to ferment in the sun for three months.  Then they mix the resulting juice with Barbera.  The result is a very fruit forward wine with a dry finish.  A nice sip to end the evening.

Dolci Misti

If you missed the dinner, you are in luck.  Lydia Patierno is planning on leading trips to the Marche in May and October.  The group will be limited to 16 people, and the trip will include a cooking class, winery tour, tour of a local cheese farm and much more. If you are interested, contact Lydia at Girasole at 540-253-5501.

Paola, Morena and Angelo

~Grazie Mille~

Italian agriturismo visits VA

Yes, it is time again for another sure-to-be-amazing dinner from my friends at Girasole in The Plains, VA.  Two relatives of the owners, Lou and Lydia Patierno, are traveling here from Italy, to prepare a very special dinner for lucky us.  The women, Paola and Morena Alessandroni, own Agriturismo Casa Martelletto in Marche, Italy.  An agriturismo is a sort of bed and breakfast, where visitors usually can help tend to animals, pick fruit or perform other farming responsibilities, if desired. 

Dining al fresco.

One of the bedrooms.

The green, rolling hills of Marche, Italy.

The Alessandronis are somewhat unique, in that nearly everything served in their restaurant comes from their farm, according to Chef Lou.  And, from the website and the descriptions from Lou, the place looks and sounds devine, a heaven-on-earth experience where you can escape the realities of homelife stateside, if only for a while.  If you’d like to encounter the Alessandroni’s cooking and hospitality before booking your trip, make a reservation at Girasole for Sunday, January 17th, at 6:30 p.m.  The menu follows (without the more exotic Italian titles):

Assortment of cured meats and cheeses from the Marche

Salt cured cod with a caper herb sauce

Handmade pasta with pancetta, porcini and chestnuts

Traditional Adriatic seafood soup

Braised, stuffed rabbit

Assorted Marche pastries

Marche wines to be selected

All of this can be had for $85 per person, exclusive of taxes and gratuity.  After attending Girasole’s truffle dinner several months ago, I can tell you that this is a once-in-a-lifetime experience that you do not want to miss.  And then you can book your tickets to Italy…

The proprietors, Paola and Morena Alessandroni.

Locke “Modern Country” Store

The Locke "Modern Country" Store

So, it’s been nearly one month since I’ve written anything on here.  Needless to say, I have been busy.  About three weeks ago I began work as the kitchen manager at the Locke Store in Millwood, VA.  The store has served the public continuously since it was built by James Clarke in 1836, and it is located across the street from the Burwell-Morgan Merchant Mill, one of a very few water-powered mills still in operation today. (In fact, all of the cornmeal and polenta we use at Locke Store comes from the mill.) 

Millwood is a very small town, with its major attractions being the mill and antique stores, but that does not stop people from coming to the store.  We have a steady stream of regulars who visit nearly daily, and during the spring, summer and fall months, tourists arrive from near and far to experience our prepared foods, local produce and meats, and line of specialty items – such as pate, chutney, and cornbread mix – sold under the “Never Enough” label.  We also offer a wide selection of beers and wines.

A little shameless plug for my new home.  Come visit me, or any of the other ladies of Locke, Tuesday through Friday, 9 a.m. to 6 p.m. and weekends, 9 a.m. to 5 p.m.  I promise you will be back for more!

Buddha’s Hand

The first time I saw one of these I was mesmerized.  A genetic mutant?  A lemon gone bad? 

It’s a Buddha’s Hand Citron (although this is a quite stubby one – they usually have long “fingers” that reach up into the sky, like a cupped hand reaching to the heavens, ready to catch rainwater in its palm).  Last year I bought one and let it rest on my counter, filling the entire kitchen and house with its unbelievable citrus scents, a natural potpourri of lemony-limeyness.  It eventually rotted, and I threw it out, never having used it in any dishes.

However, the fruit can be used as lemon rind would be, and you can use the pith as well, as it’s not as bitter as a regular lemon’s.

Tonight, I minced a slight slice (about two tablespoons) and mixed it with some other ingredients to make a sort of raita: half Greek yogurt, half sour cream (full fat, both), two tablespoons crumbled Bulgarian feta, two cloves crushed garlic, a teaspoon of minced red onion, two tablespoons minced cucumber, a teaspoon of chopped fresh parsley that I had frozen from the garden, sea salt, and fresh ground pepper.  I served it with a salad of Tokyo bekana (an Asian green from Smallwood’s Veggieporium), sliced red onion and avocado, quinoa and a spicy Hungarian lamb sausage made by Lothar Erbe, a master artisan butcher from Germany who uses local ingredients whenever possible.  Lothar sells at the Smart Market in Purcellville, VA, on Saturdays, entertaining everyone with his “Hanz and Franz” accent and pleasing those who purchase his meats.  This variety is a lamb bratwurst that is called (phonetically) “chibopchichi.”  It is one of my favorites.

The Buddha’s Hand, which likely originated in Northeastern India or China, can also be sliced and used on salads or inserted under the skin of a roaster chicken.  In season in the U.S. from November through January, the fruit in other areas of the world often is given as a religious offering in Buddhist temples.  I have been a student of Buddhism for the past three years, therefore I know that food is diminished in light of nourishing your soul through meditation, in hopes of finding inner strength and enlightenment.  However, searching for these qualities in sources provided by Mother Nature has to be in line with these beliefs.  Expand your horizons and try something new.  You might just discover that peace can be found in the most unpredictable of places.

Butchering 101

For the most part, we as Americans are so far removed from our food sources that we have little knowledge about what it takes to bring meats and produce to our plates.  How many of us have grown our own food?  Or witnessed (other than on a movie or television screen), the slaughtering of an animal for consumption?  We may know the difference between a top round roast and a New York strip, but do we know what part of the animal we’re grilling, braising or roasting?  Apart from the whole chicken or turkey (which many of us just finished cooking for Thanksgiving), or perhaps fish, we do not purchase whole animals from our grocery stores.  We do not require the knowledge of anatomy that it takes to deconstruct a mammal, nor do many of us like to think that we are eating a being that was once living, breathing, and feeding on the land; we prefer to purchase our meat in conveniently pre-packaged cuts wrapped in plastic.

However, humans domesticated animals more than 10,000 years ago, and we’ve been hunting, killing and eating them for much longer.  And it wasn’t too long ago that many of our relatives had to slaughter their own animals to feed their families or communities.  Many cultures and societies still do this (one day I will recount my experience of watching friends slaughter chickens in Zimbabwe).  Growing and processing food develops within us more of an appreciation for our meals, and we should all strive to learn a little about where our food comes from – how it is grown and raised, what it is fed, how it lived and died.

Until recently, I had not chosen to be involved with the butchering of a whole animal (I had seen a former neighbor dismantle a deer in the back of his pickup and had squeamishly declined to watch him process a whole goose a friend had given me).  That is until Derek and Amanda Luhowiak, owners and operators of Local Sixfortyseven, a mobile farm-to-fork kitchen, invited friends over to process a 51 pound lamb.  (Side note:  Derek and Amanda pull their “food cart” to farmers’ markets, wineries, and special events around Virginia’s Fauquier, Frederick, Loudoun and Fairfax counties.  All of their food is locally and sustainably sourced – even down to the ketchup on the beef burger – and they were recently finalists in the best food cart competition on Good Morning America Weekend.)  That morning, Derek picked up the lamb from Fauquier’s Finest Butcher Shop, where it had been “dressed”:  the head, feet, skin, innards and some fat had been removed. 

Derek peeks into the cavity, checking for cleanliness and...

...GOODIES! Kidneys, heart and liver.

We got to work quickly, using a bonesaw (similar to a hacksaw but the teeth are larger and deeper) to break down the beast into its primal and sub-primal cuts.  The primal cuts include the shoulder, rack, loin and leg, and the sub-primals include the neck, foreshank, breast and flank.

The neck has been removed, and Derek cuts into the spine where the tenderloins end.

After breaking the animal down into primal and sub-primal cuts, we proceeded to cut and trim those pieces into smaller, more manageable cuts.   

Splitting the hind quarters. (Photo by Amanda Luhowiak)

Removing the hip from the leg. (Photo by Amanda Luhowiak)

Several of the larger cuts, including the ribs and shanks.

Two Barnsley chops, taken from the loin (or saddle) area of the lamb. This is a "double" chop that is more common in Britain than the U.S.

We also produced stew meat and ground lamb that we made into sausage and patties.  We aimed for about 30% fat content in the ground meat.  We cut the shoulders, one leg and many of the trimmings into large chunks, and Derek mixed in an amazing spice paste, similar to ras el hanout, that he had made.  Then the meat was sent to the freezer to rest and chill before grinding.  In order to prevent a “mealy” or coarse texture in the sausage, it is best to chill the meat so the fat does not begin to separate during grinding.

Derek grinds the meat for sausages.

Using the 85 pound meat grinder to produce spiced ground lamb.

Carefully turning the sausage stuffer - it's not easy trying to get the correct amount of meat moving through consistently! (Photo by Amanda Luhowiak)

Derek turns the giant sausage into individual 4-5 inch portions. Extra air in the casing is removed by poking it with a sharp object.

The finished product.

When everything was said and done, we had spent approximately four hours from whole lamb to final cuts and products.  From a 51 pound lamb, we estimated that we got 41 pounds of meat.  Not bad for a half day’s work!  The major reward?  Derek cooked up some fiery lamb curry, and we enjoyed some IPAs and great conversation to end the evening. 

Fiery lamb curry stewing away on the stove.

One of the best curries I've ever eaten!

If you are interested in learning how to butcher different animals, Derek and Amanda plan on hosting more events such as this.  Join the Local Sixfortyseven Facebook group for more information.  Thank you guys for an amazing experience!

The Common Market

On a recent cold, rainy day, I had the opportunity to get to Frederick, MD, to visit The Common Market, one of a very few co-op markets operating in the area.  The Common Market, which has been in existence for more than 30 years, sits as an anchor in a rather commonplace strip mall (Evergreen Square, 5728 Buckeystown Pike).  But once you walk through the doors you realize that the inside is much more warm and welcoming than its plain exterior might lead you to believe.  As you enter into the produce section, you are bombarded by color and energy emanating from the fruits and vegetables, most of which come from farms within a 150 mile radius (and most under 100 miles).

As you pass by the produce, you’ll find a bulk foods section with everything from flours to nuts to beans to granolas to sugars (and I found hominy!).

The dairy, cheese, seafood, meat, bread, and grocery sections are all stocked with natural, organic and local items, many of which cannot be found in other natural food stores or even larger chains such as Whole Foods.  (And more types of yogurt than I’ve ever seen assembled in one place!)

The Common Market also creates and offers prepared foods to eat in its small cafe area or for take out.

To find out more about The Common Market, including information about becoming an owner, check out http://www.commonmarket.coop/, and if you’re ever in the area, definitely check it out!

Girasole Truffles

If only this site had smell-o-vision…

Fava bean puree and foie gras crostini with white truffle oil.

 A surprise amuse bouche from Chef Lou Patierno

Carpaccio di Carne al Tartufo Bianco

Carpaccio of Angus Beef and Micro Greens & Shaved White Truffles, served with Vajra Nebbiolo della Langhe 2007 

Tortellini della Casa Ripieni con Carne e Porcini e Tartufo Bianco

Beef & Chicken Tortellini in Porcini Brodo & Shaved White Truffles, served with Vajra Dolcetto Coste & Fossati 2007

Insalata Verde Nostrana

Local Mixed Greens, Artisan Olive Oil & Crostini, served with Vajra Langhe Bianco 2008

Risotto alla Piemontese con Tartufo Bianco

Piemontese Carnaroli Risotto & Shaved White Truffles, served with Vajra Barbera d’Alba Superiore 2006

Petto di Pollo Saltato con Tatrufo Bianco e Vedure

Pastured Chicken Breast over Winter Vegetable & Shaved White Truffles, served with Vajra Barolo 2003

Crostata di Nicciola con Miele e Gelato al Tartufo

  Hazelnut Torte & Honey-Truffle Gelato

A surprise treat from Chef Lou

Wines from G.D. Vajra

The stars of the evening: Guiseppe Vajra and Chef Lou Patierno

The company and atmosphere were wonderful, and the food and wine were divine.  Thank you to everyone at Girasole and Vajra who made this such a memorable experience for all of us who attended.

Girasole Piemontese Truffle Dinner

Okay, okay.  So this isn’t exactly local, but it’s about as close to Italy as you can get without packing your passport and purchasing a plane ticket.  Girasole restaurant in The Plains, VA, is hosting its annual truffle dinner on Sunday, November 8, and lucky for you, there are a few reservations left. 

About 1/2 kilo of Italian white truffles, worth approximately $3,000.

If you’ve never experienced fresh truffles (and these are fresh, overnighted earlier this week from Italy), you don’t know what you’re missing.  Truffles, which grow at the base of trees and are secretly collected at night using trained dogs or pigs, are intoxicatingly aromatic but difficult to describe.  Sweet and earthy.  Odd yet comforting.  If Mother Nature were spritzing passersby at a mall perfume counter with her signature scent, you’d walk away smelling of truffle.  While for some they are an acquired taste, for those who love them, truffles can be an addiction. 

A certificate signed by the truffle hunter ... and his dog.

Each of the six courses, including dessert, features white truffles from the Monchiero municipality in Italy’s Piedmont region.  Chef Lou Patierno brings his love of Italian cuisine and passion for truffles to the dishes, including beef and chicken tortellini in porcini broth and his famous Piemontese carnaroli risotto, both with shaved white truffles.  Each course is paired with organic wines from G.D. Vajra, and Giuseppe Vajra will be on hand to share his vibrant personality and stories of growing up in the Italian countryside.  Many of the non-Italian ingredients for the meal come from local farms, including Ayrshire Farm, Over the Grass Farm, Martin’s Angus Beef, and Wisteria Gardens.

Chef Lou Patierno looks lovingly upon his bounty.

To learn more about Chef Patierno, Girasole, and his other restaurant, Panino, in Manassas, VA, visit http://www.girasole-panino.com/.  To view the complete menu and details of the dinner, click here.  Call 540-253-5501 for reservations.

Girasole dining room

Annie’s Bistro Francais

5 West Washington Street, Middleburg, VA 20117 540-687-4754

French home cooking in the heart of Hunt Country.  That is what Carole Robert and Mark Manly offer residents and visitors to Annie’s Bistro Francais, located on Main Street (Route 50) in Middleburg, VA.  Annie was Carole’s mother, who was killed in a car accident shortly before she turned 40.  Mark and Carole opened the restaurant over a year ago, making a promise to themselves that they would only serve food that comes from local farmers, which they do whenever possible.  Known in the community for her excellent soups and salads (definitely try the chicken and shrimp salads), Carole, the head chef, is a native Parisien who grew up in a family that cherished the ties between humans, animals and the soil.  She spent summers working on her grandparents’ farm in La-Charitie-Sur-Loire, smack dab in the middle of France.  When asked, she says that she “hated” working on the farm, because, “well, it’s hard work, especially when you are a kid and all of your friends are back in the city, shopping and hanging out!” 

One thing about Carole:  she is animated and passionate.  She is a petite woman with dark brown skin and long black hair, on her head constantly perched her big, dark sunglasses.  I had dinner with them recently (and was served the most amazing paella), and peppered Carole with questions about why she insists on using so much local food, when purchasing it from a large supplier would help her pocketbook.

Carole in her home kitchen preparing a divine paella.

“We’re going to be poor until people realize they need to make the [expletive] change!”  she fires back.  I should mention here that Carole is a three-time breast cancer survivor.  She knows something about health and living, and she is also not afraid to tell you like it is.  “I’ve had cancer three times.  My mother died very young.  You never know when life will end.  We’re trying to prove a point and make a difference.  We’re here next to the farmers to support them,” she says, adding, “People think I’m crazy – they don’t get it.  People don’t know how to be happy.  They don’t even know how to taste food, REAL food.”  Carole is a strong believer in serving her customers only the best, freshest, and whenever possible, most local food.  “We will start winning this battle with food,” she says, “because otherwise people will start dying.”

The cozy dining room at Annie's.

When they first started, Mark and Carole traveled throughout the region every morning picking up ingredients, including herbs, chickens, fresh ground pork and baguettes.  Now, after a year, they have established relationships with many local farmers and do not have to travel so far each day.  Much of their produce, goat cheese and meat comes from Grandma Honey’s Pantry, a Pennsylvania farmer who sells her wares at the Archwood Green Barns in The Plains, VA on Sundays during the spring and summer seasons.  They also purchase herbs, tomatoes and fruits from Sally Bolton of the Vineyard Nursery in The Plains and Edward Strother of Valley View Farm/Virginia Perfection Orchard in Delaplane, VA.  The 280 baguettes that they use are drop shipped to them twice a week from a bakery in Hagerstown, MD.  Carole says that their inventory turns over every 48 hours – nothing is kept for very long to ensure that the freshest food is being served to customers.

So I mentioned the paella.  Paella?  That’s a Spanish dish.  “Oh, no!,” Carole informed me.  “When we were growing up, we had a huge family, and when people would get together, we would cook paella (she says ‘pie-ella’) because we had access to fresh seafood and great rice.  People in Paris, the food in Paris is very influenced by all kinds of cultures, the Spanish, African, you know, it’s like a melting pot of food!”  (Check out The Ethnic Paris Cookbook)  And influenced they are.  Carole has seven, yes, SEVEN, cousins who own restaurants around the world.  Fortunately, one of them landed in our backyard.

Visit Annie’s Bistro seven days a week, 11am – 6pm (closed Thanksgiving and Christmas days).  Follow them on Facebook at Annie’s Middleburg for daily updates on specials.  Also, they are awaiting word (any day now!) from the Virginia ABC and plan to be open in the evenings until 10pm beginning in the next few weeks.  Mark and Carole have been busy putting together an excellent wine list – affordable, drinkable, enjoyable.  Annie’s is the perfect place to sit and enjoy company in a relaxed atmosphere.

Overheard

Sometimes when I’m out and about, I overhear or participate in interesting conversations about food, eating habits, food-related illnesses, cooking, nutrition, farming, grocery shopping or other nourishment-related topics.  Here are some from an unexpected road trip I took last week with one of my best friends from college.

On the tram in the Atlanta Airport on my way to my departure gate.  Two airport employees step on pushing four wheelchairs between them (not an easy feat!).  Both of them are African American.  The male is probably in his mid-30s and the woman is most likely upper-40s.  The man was very energetic – one of those people who is constantly happy and asking questions and knows everyone.  The woman was a little more reserved - she was missing a tooth and looked as though she had lived a difficult life, but was wiser for it.

Man:  So, whatchu gonna cook?

Woman:  For Thanksgiving?

M:  Yeah.

W:  I’m gonna do a cornish hen, but I’m gonna do it on Tuesday.

M:  What else?  Dressing?  Mashed potatoes?  String beans?

W:  Yeah, ‘cept I got me some broad beans.

M:  What’s that?

W:  You know, they’re bigger than string beans.

M:  You gotta peel ‘em?

W:  Yeah, yeah, those the ones.  I gotta see ’bout some macaroni and cheese.  Maybe put some broccoli in there.

This short conversation was punctuated by a lot of animated movements: arms, eyes, lips, shifting weight on the legs.  And it was short, all of 20 seconds before we got to our destination.  I wondered about the younger man’s questioning motives.  Was he that curious?  Was he just trying to make small talk?  How did the topic of Thanksgiving dinner arise in late October on a Wednesday night?  Would white people be having the same type of conversation (certainly not with such animation and interest and thought, I thought)? 

Shortly after I arrived at my gate, I realized I was starving and was forced, once again on this trip, to resort to fast food.  I scouted out a (ick) Quiznos for a quick salad, and while I was waiting for my meal, another airport employee, a black man, came through the line and ordered his sandwich.  He was speaking very clearly, making sure to repeat exactly what it was he wanted on the sub, but he certainly had an accent.  He got up to the cashier, an African-American woman.

Woman:  Is that it?

Man:  (seemingly confused)  Are you addressing me?

W:  Yes, is that it?

M:  Yes, no mayo or anything.  Just meat, lettuce, tomato, jalapenos.  Nothing else.  Just that on the sandwich.  Just the sandwich.

W:  (looking puzzled, slightly annoyed, and directly at me)  Okay.

M:  (to no one in particular)  I hate ordering food in the U.S.  People always look at me like I’m crazy.  I’m getting used to it, but it’s not easy.  I say exactly what I want and they stare at me.

Me:  Where are you from?  (I figured the islands, but I hate to assume.)

M:  Jamaica.  I just got here and I don’t like ordering food.

Me:  I know.  And it’s not always easy.

M:  No.  And I do it every day.  But I like to cook at home.

Me:  Me too. 

I got my order, and we told each other to take care, each of us honestly meaning it.  It’s not often that you can relate to someone from a completely different culture as your own, but I felt for this man, as he proceeded on his life journey into the unknown world of U.S. fast food.  I was right there with him in his disdain, confusion and hatred of the process.  We had different reasons, of course, but sometimes reasons don’t matter.  It’s the emotion that connects people.