“I left my heart in San Francisco” (in a glass of aged RHUM and elsewhere)
A Pilsner Haus and Biergarten in Hoboken and Some More Personal Photography
A Visit to Shinn Vineyards Reveals More Than A Mouthful of Wine
An Interview with Andrew Zimmern of Bizarre Food on the Travel Channel
Andrew Zimmern is coming to eat something bizarre at a restaurant near you. He won't make you join him at his decidedly funky dinner table and he's cool with that.
If you had asked me a few years ago, the last thing I ever would have thought I’d be doing was scooping the salty contents of a cow’s bone onto a piece of toast and eating it. Not that I have anything against the idea, I just didn’t realize restaurants were pumping the dish out so readily to throngs of hungry foodies demanding it. And what’s more, they are charging $15-$25 per plate and people are still chomping at the bit
Bourbon/Rye Bonne Vivante- Hollis Bulleit – Five Questions
Gary Allen Wants to Take You Out into the Woods to Pick Mushrooms
Gary Allen Wants to Take You Out to Gather Mesquite Wood
German/French Country Cooking: Choucroute
Greek Revolution 1970’s sometime…
Hoosier Momma- The Best Bloody Mary Mix in America? I Think So.
I’d Like to Take You Inside my Photographic Mind for a Week or so…
Mom’s remarks echo the typical American experience: coconut seems to be something folks either love or hate. Since I’ve always liked it, I have a hard time understanding the intense dislike I’ve seen displayed. Dislike of many foods is often related to texture even more than flavor.
Manhattan Cocktail Classic Gala and Some Recent Photography
New Column for Wild River Review’s Wild Table/The Five Questions
Nick Kosevich and Ira Koplowitz: Mixology Magicians-The Five Questions
One Question for Saucy Smith of Lobster Sandwich on Twitter
Painkiller in NYC is not your usual Tiki Bar. And Manhattan is not your usual island. Step off the street- dark-brooding-heart full of feverish dreams – this a slice of historical element meets downright drunk behavior.
Real Corned Beef and easy to make Vegetarian Borscht
Some Notes on the Loss of Electricity, a Scotch Tasting, Leslie Carothers, and a Small Request to Visit the Website Named Modenus
Some personal history, Governor’s Island in NYC and Meatopia
Some Photography for a Tuesday
Sunday Dinner with Johnny “Meatballs”
The Five Questions with Laury and John Bakie
The Five Questions With Tia Dobi, Owner and Creative Director, Expand The Brand
The Five Questions: Arianna Armstrong
The Five Questions: Chef David Robinson
The Five Questions: Christo Gonzales
The Five Questions: Claudine Pepin
The Five Questions: Colman Andrews co-founder of Saveur Magazine
The Five Questions: Craig Newmark, Adam Seger, and Ed Hamilton
The Five Questions: DeBragga Meats, NYC
The Five Questions: Dianne Jacob
The Five Questions: Dorie Greenspan
The Five Questions: Frank Bruni
The Five Questions: Jeff Deasy
The Five Questions: Jeffrey Hayzlett
You are on the road most of the year. What foods do you enjoy that you miss most when traveling? Do you have a favorite restaurant? What are they famous for?
I do not miss much when I travel. I find that I'm in various cities around the world, so I get to experience whatever I like whenever I want it, for the most part. I'm able to get the foods I like because of the diversity of places you can go around the world.
The Five Questions: Jennifer A. Wickes/Foodwriter, Recipe Developer, Award-Winning Cook
The Five Questions: John Lundin, Owner of Bluewater Organic Distilling
The Five Questions: John T. Edge- BBQ Culturalist
The Five Questions: Johnny “Meatballs” DeCarlo
The Five Questions: Mark Gillespie- WhiskyCast
The Five Questions: Mark Kurlansky, The World Without Fish
The Five Questions: Max Watman
The Five Questions: Miyanda Wilson-Mixologist/Poet/Cocktail Conceptualist
The Five Questions: Owen Lee
The Five Questions: Patrick Evans-Hylton
The Five Questions: Peter Francis Battaglia
The Five Questions: Philippe Cases, Florentina, and Regina Schrambling
The Five Questions: Rocky Yeh- Cocktail Visionary/Bon Vivant
The Five Questions: Sarah Maslin Nir
The Five Questions: Stacy Baker co-founder of Served Raw Magazine
The Five Questions: Steven Diamond
The Five Questions: Steven Grasse- founder of The Quaker City Mercantile and Art in the Age of Mechanical Reproduction
The Five Questions: Steven Shaw- Founder of eGullet talks Hand Sliced Corned Beef and Pastrami
I first met Steven Shaw when he came to speak during a class I took at the International Culinary Center at the French Culinary Institute in NYC. I was taking a series of food classes around NYC. My teacher at the time was Alan Richman who is a food journalist with a basketful of James Beard awards.
The Five Questions: Tamara Kaufman Food Stylist for Photography
And then there are the mystery potions that I use in my work…Glycerin, Mallose (a browning agent) and the many items that I use to keep food looking beautiful on camera. Food dies quickly and stylists use some tricks to help the food stay fresh looking on set. I strive for a balance between real food/recipes and adding final touches that make for a beautiful composition.
The Five Questions: Thomas Merolla, Mixologist Supreme for Botran Rum
The Five Questions: Tia Keenan, Fromager
The Five Questions: Trudy Thomas (Mixologist Supreme) Jordan Silbert (QTonic Founder)
Trudy Thomas is the Director of Beverages at the Camelback Inn, a JW Marriott Resort and Spa. It is located in Phoenix, Arizona.