Since my Quay Lo and I came together, potatoes are available in our home at all times. There are many dishes
I have made with potatoes as an ingredient. As you might expect, these have been either an appetizer or
more commonly as a side dish to the main course. So when I received an invitation to attend a
private dinner at the Le Meridian hosted by the United States Potato
Board (USPB) last
Friday, I accepted, wondering how would it be possible to make an event out of this standard workhorse of carbohydrates that, along with bread, mark a distinction between our household's two food cultures. Little did I imagine that I was setting off to rediscover an ingredient of seemingly boundless variability and culinary application.