A recent visit to a new local restaurant proved to be very disappointing.  I was anticipating the “spark and crackle” of freshly prepared dishes with medium plus heat and interesting vegetables that would compliment the main focus of my entrée.  Instead, I was served barely seasoned food that was very bland and instructed to use a variety of sauces presented in a carousel that went the gambit from unpleasant to mouth numbing heat that results in chapped lips.  The vegetables consisted of iceberg lettuce and two slices of carrot and cucumber each.  Needless to say my culinary fantasy was not realized with this meal.  I’m wondering why the chefs in the kitchen relied on the sauces for flavor rather than the food or the actual cooking process?