Here’s what I had to say in the original letter:
Don’t be afraid of sauce: I don’t miss the days of sticky and overly salty reduction sauces with meat and wading pools of butter with fish. But I do long for dishes with a small pool of sauce bridging the flavors of protein and garnish — those bites of food that register on the palate as three-part harmony. These days I see many dishes that are damp and greasy with butter, but none have that one perfect spoonful of beurre blanc that clings to a perfectly warmed plate and resonates with the flavors of shallot and wine.
Here’s why I think Sublette exemplifies this quality:
In the 1980’s, the great French cookbook author and authority Madeleine Kamman used to run a kind of post-graduate training program for American chefs in the Napa Valley. Established chefs (including Scott Peacock) went to learn her rules for pairing food and wine. Among them: The sauce on a plate acts as a