You know Thanksgiving is really over when you have seen enough turkey for an entire year. Usually it’s after your third day of leftovers.
While the cooking is fun and Zen for me, it is the yearly changes that make it matter. Children mushroom. Elderly pass. Happiness offset by inevitable tragedies. In the end it isn’t about the food, the parade or the football. It’s about the Pause. There are so precious few.
We were at the Chef’s table at The Aviary in Chicago - it is Grant Achatz’s Mixology bar: molecular gastronomy cocktails (unlike any libation you have ever quaffed). 10 different cocktails paired with single bites. In this case the cocktail is infusing in a “porthole” (now available to buy on KickStarter) and every time you pour some out it tastes different. The bite is Wagyu beef with smoked paprika taffy. Was an insane experience.
Taken with Instagram
The apple doesn’t fall far - in this case Gravenstein for sure
The post I should have started out with: the birth of my food obsession. /start meta Or, a belated introduction (this is one of those times I’ll pretend I have an audience beyond my immediately family and friends who have too much free time on their hands… by which I mean thanks for reading!)….
Wow! just found out Schmoozr will feature the culinary stylings of a Food Network Chopped champion. The intrigue builds…
It’s talk about something Josh Ozersky wrote day again! So, as he points, out, there’s this meme of 100 foods to have before you die running around on facebook. I agree, its a random list that has alphabetic coverage but not much more logic to it (ftr, i’ve had 93/100, ungenerously assuming a…
Say Cheese New York. Beechers makes cheese every day right in Manhattan. The cheese shop features strictly domestic artisanal product ranging up to $38 lb. Although the pricey stuff is from Sonoma County, of course.
Winemaking is an artisanal endeavor. All artists are communicating with their medium. We want to send you off with our message or at least pondering what it was. With fine wine we attempt to create a sense of place and expression of the fruit. It is dynamic and evolving. Meteor Vineyard is a passion project so when we share our art we get very excited when the message gets through. Wine and travel blogger Marcy Gordon visited for our first annual Perseid party and her blog truly captured the spirit of the evening and the wine we produce.