Italian cities are fascinating places to visit but they’re often crowded and hectic. So, I look for places to relax in the Italian countryside. A great example is Frances’ Lodge Relais, a rustic yet elegant old farm, just outside Sienna. Hosts Franca and Franco provide great touring tips, luxurious breakfasts in the garden and, sometimes, a picnic dinner of homemade pasta under the olive trees. Best of all, relaxing “under the Tuscan sun” with wine and a book by their beautiful pool with a view of the Sienna skyline.
Chef Gavin Kaysen has a reputation, not only for his cuisine and his award-winning new restaurant Spoon and Stable in his hometown, Minneapolis, Minnesota. He’s also known for his collection of spoons—and how he obtains them. His collection was the inspiration for the the name of the new restaurant (along with the fact that it’s located in a former horse stable built in 1904), which was a 2015 James Beard Award finalist for Best New Restaurant.
He scours second-hand shops for spoons, others he has received as gifts from friends and from other restaurants because of his spoon-loving reputation. Others he has, well, pocketed. Sterling to to wrought iron, for Kaysen, it’s not just a collection of spoons, it’s “a collection of memories.”
The lure of spoons began for Kaysen when he was a 21-year-old pastry chef in Lausanne, Switzerland, learning to make the perfect quenelle of ice cream. On his days off, he used beef fat to practice making the elegant oval scoops. When he finally mastered the technique he kept the spoon he was using as a memento.
Kaysen continued that habit of spoon pilfering. For him, they offer a tangible memory of an experience whether is was a great meal, outstanding service or a beautiful dining space.