"I visualized these dishes, imagined their flavors, and then ..." — Rufi Thorpe quote meaning

I visualized these dishes, imagined their flavors, and then taught myself how to make an "airline" cut, using my boning knife to bone out the breasts but keep a drumette attached. I brined the pieces overnight in a water bath of sugar, salt, and bay leaf before roasting them off in the oven lathered with butter and surrounded by clusters of sweet grapes. I taught myself to shuck oysters, and broke into dozens of them each week to get good practice before plating them on a bed of cold seaweed and beach rocks that I harvested from the bay. I dressed them with a tiny spoonful of finely diced shallots with vinegar and black pepper, and some chopped cucumber and fresh dill.