We have a slight problem. We get caught up in the little things. The hundred details (give or take a thousand) that go into the art of catering. Like the way we fillet a locally sourced trout and sear it, skin-side down, for 2-3 minutes (depending on thickness, of course) in a pan of olive oil heated to an exact temperature of ... you get the idea. Are we obsessed with cooking technique? Or just plain obsessed?