Inspiration comes in many forms.
Reading a clever turn of phrase that captivates. Feeling the bracing spray of the ocean against your face. Viewing the magnificence of a rocket-red sunset.
For me, it came in the form of snails.
Escargot, actually. Loaded up in a saucy dish at Cassia in Santa Monica to be exact.
Chef Bryant Ng melds French and Vietnamese influences in his dishes. His charred naan-like flatbread with a side of chopped lemongrass escargot, which I enjoyed at his restaurant earlier this year, is nothing short of spectacular.
My husband and I attacked the dish, finishing every last drop and crumb. All the while, I kept thinking how amazing this escargot would be tossed with pasta.