Sweet, sour, salty, deliciousness--another taste epiphany discovered at a little bistro/bar in downtown Tulsa. A retirement party where the chef knew gluten-free!
I mentioned my condition as an aside, resigned to another for-my-eyes-only social event. Instead the chef led me from creation to creation, explaining each ingredient and the process of making.
He won me over with the phrase, "then dipped in a 40-year old balsamic," and my taste buds were lost.
Strawberries stuffed with goat cheese at room temperature, topped with hazel, pistachio, or pecan nuts (pulsed to a fine meal) and the best balsamic vinegar you got.