Buick Food & Wine
The General’s Art by Alain Gayot The automobile is not only a favored mode of transportation but also an objet d’art. Cars are designed not just to be driven, but to be looked at and admired. They often come in flashy, eye-catching colors, adorned with shiny chrome and festooned with insignia, spoilers and racing stripes. Some are even displayed in museums and art galleries. In the right hands, food and wine can be art as well. Emphasizing the artful connection between gourmet food and wine and fine automobiles, Buick has hired top chefs to help them market their line of cars. Together with sponsor Food & Wine magazine, Buick is taking its Discovery Tour around the country. We had the pleasure of playing “art critic” when the tour pulled into the SLS Hotel at Beverly Hills this past weekend. The Discovery Tour showcases Buick’s current lineup – the Enclave, Lacrosse, Regal and Verano – with a series of test drives as well as culinary offerings from top food and wine experts. At the Los Angeles event, chef Josiah Citrin of Melisse in Santa Monica (which has been a GAYOT.com Top 40 restaurant since 2006) produced a dish of Hokkaido scallop, cauliflower, lime, basil and prawn salt. There was also a Greek dish, fried pork and beef meatballs, created by Michael Psilakis of Kefi and FishTag in New York. To top it all off, pastry chef Ben Roche of Moto in Chicago crafted a delicious S’Mores Bomb. After all this wining and dining, we hope that the General (GM) has acquired enough new car buyers to retain his top ranking as the largest auto manufacturer in the world. Related Content: Food & Wine magazine Buick website Buick car reviews You can click on each photo to enlarge.