The man I credit with the inspiration for the Gonzo Cuisine movement title and philosophy is a good friend and, for all intents and purposes, an in-law. He's know as Eames to some, but to me he's Chris.
An institution in the Austin restaurant scene, this cat is like the Cap Anson of the era: a dominant force in the earliest part of the "Scene". I'd follow you, the true Chef Gonzo, into a busy Saturday night battle anytime.
It was Chris's goal to spread the word of Gonzo Cuisine to the world. His belief was that fine cuisine, or at least a close enough facsimile of it, could be rendered out of what was available in one's cupboards, and that figuring out what was secretly demanding to be created was the rub.
Using only what you've got what can you make?
These kinds of ideas occur to folks who know how to run a large kitchen, and it was over these kinds of conversations that we--the two of us--began to realize that we almost always had certain things stocked: mire poix, kosher salt and pepper-corns, butter... My Peugeot pepper-mill is nicer than his, but his everyday knife is nicer than mine. Kitchen folks...
I pay tribute, you mysterious, blurry man. Hurrah!
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