Narsai David Meat and Potatoes on KCBS

Narsai David was pontificating the other day about artichokes. It got very dense and important even though it was hardly profound. Although for me, David's spiel could have involved various types of lettuce and I would have stopped and give a listen.

I've been a Narsai fan for years. His food bites (no pun) on KCBS are funny and interesting and I mean funny in a good way, like I say to myself, "why am I so interested in listening to a guy talk about food, even a simple obscure few minutes detailing artichokes?"

Easy answer.

David has a unique style. It's an acquired taste, so to speak. Like artichokes. Only Narsai, with his familiar, folksy, verbal flair, makes it a blast. It's one of the best features that KCBS has carried for years. If you haven't heard of Narsai, he's one of those chefs that talks and schmoozes, the culinary gem and noted East Bay foodie guy. He's an author too, had a famous restaurant in Kensington and he still speaks around the Bay Area.

His recipe segments on KCBS have always interested me. It's not anything pithy or earth-shattering but it has a pulse and it's compelling and in today's nutty world, you can use a change of scenery.

The thing about Narsai's schmoozes is that the beauty of his reperoire is the simplicity of it all. For some reason, whether it's his distinctive voice or his embellishment, (say, about artichokes) you stop and listen. Maybe because he seems so darn sincere and genuine. There's no rhyme or reason.

Pass the pepper.

One day, I heard him talk about how you can do wonders with simple spaghetti and meatballs. It was years ago. I was immediately hooked and have been a believer ever since.

Pour the wine.