W0553230Professor MaoEnglish 10229 Mar. 2015MEMOIR DRAFTSome of the most profound memories of food, for me, were crafted from family gatherings and reunions. From the sweet smell of honey barbecue, to the tongue scorching cajun-spiced gumbo, my family composes a well rounded feast of many cultures. Large buckets of crawfish and traditional Italian pastas populated most of the table at these events, but every year everyone would bring something new to add variety. Although the food was amazing every year, I found the most fun in preparing the food because we would compete for the best tasting dishes. I distinctly remember the year our family held the largest reunion in Metarie, Louisiana, the most ideal place so that nobody would have to travel far, and the cook off that we boasted we would easily win. There were no rules nor limitations. It was simply a "may the best cook win". My mother and grandmother had planned weeks in advance, attempting to produce something simple yet beautiful in flavor. Finally, with my help and their experience, our masterpeice was complete. A creamy, five cheese penne pasta with diced tomatos and meatballs, complete with a pallete full of spices and flavors to complement its taste. The month of hard planning and experimentation was a great success.My father was also a great cook, at least in my eyes. Capable of frying up some of the best omelettes and barbecued foods to rival any self-proclaimed southern restuarant, he knew nothing about the delicacy of Italian foods. These meals were always left to my mother's side of the family and their lineage of Italian culinary artists. My father also didn't want anything to do with the competition, he just wanted to eat and catch up with old friends and family. I, however, believed the friendly competition spurred that extra creativity and effort necessary to make every gathering more enjoyable than the last.After much anticipation, the day arrived. We carefully carried our submission to one of the many tables, few of which were vacant, and proudly presented it. We shared the table with a couple uncles and cousins, and they too had brought their favorite family foods. I was one of the first to try their seafood gumbo, composed of crab, sausage, and few unrecognizable but tasty parcels. Admittedly, I found the gumbo to be good, perhaps even better than that of most restuarants, but it wasn't something original. Old favorites are always good, but to win the best tasting entre, something truly authentic was required. I spent most of my time taste testing and surveying the competition. I concluded that my broad family consisted of legendary chefs, or everyone else spent just as much time and effort as we did. Some dishes had names that even after hearing it four or five times couldn't say nor remember. My favorites, however; were the lemon grilled salmon and cajun fettuccine alfredo pasta, which could rival the taste of our noodly creation. Our dedication did not go unnoticed, and the same is true for everyone that participated. Tallying up everyone's favorites proved impossible; nobody had a single favorite! We never gained title for the best cooks, but perhaps gained something much more valuable - a memory of the best family reunion and how everyone contributed to it's grandeur. We had a lot of fun and even gained a few recipes to take home and attempt ourselves. We also no longer cook to stand out as the best chefs, but instead to share our creativity and make every year a year worth mentioning.