Delicious re-creations: Montrose man’s stories, meals make the palate soar
Sit down at Larry Sims’ table. The settings will be lovely. There will be a nice wine and a beautiful centerpiece. The company and conversation will be excellent.
And the food ...
From the first bite, and the story that accompanies it, the palate will soar, transported to Hawaii, to Italy, to Switzerland. It might even stay right there in Montrose, and it will be happy.
“We were at a little restaurant in Italy,” he’ll begin, explaining a lovely salad of sliced pears garnished with walnuts, thinly sliced swiss cheese and a tangy, light dressing.
When Sims eats a delicious thing, his inner culinary detective goes to work: What’s in this? How was it prepared? How can I re-create it at home?
He might take a few notes, and once back in his comfortable Montrose kitchen, he’ll go to work experimenting and perfecting. His wife, Janet, will step back and enjoy the results.
After learning how to cook from his mother, Sims returned to his interest in cooking several years ago. Because he and Janet travel so much — they’ve been to Italy 10 times, and he’s currently learning French in anticipation of a trip to France this year — the scope and range of delicious things they’ve eaten is deep and varied.
There was the Pizza Sant’ Angelo at Arancino in Honolulu, Hawaii, the tomato broth soup from a restaurant in Zurich, Switzerland, the pork chop dish from a long-gone Grand Junction restaurant.
He collects cooking implements as travel souvenirs and watches little old Italian ladies make pasta on YouTube.
He learns by experience — “The secret to making white sauce is very cold milk or cream,” he explains, “and you want to dump it in all at once.”
He’s more about method than recipe, and is always willing to share.
So, the meals, always, are delicious.