Tag: george mendes

travel: rediscovering coastal cuisine…

~ I’m not going to be shy: I’m very good with geography.  I always have been.  (I also have an unusually good sense of direction. My family calls me the walking GPS.) But, whereas I once associated places with landmarks, or friends, or museums, or colleges, I now mentally map out the world with food […]

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travel: rediscovering coastal cuisine…

~ I’m not going to be shy: I’m very good with geography.  I always have been.  (I also have an unusually good sense of direction. My family calls me the walking GPS.) But, whereas I once associated places with landmarks, or friends, or museums, or colleges, I now mentally map out the world with food […]

Continue

travel: peripatetic…

~ I apologize for my silence. I’ve been on the road. In the last month and a half, I’ve crossed this continent four times, bouncing between New York and San Francisco, San Diego and Burlington, Vermont, with trips to White Sulphur Springs, West Virginia and Lake Tahoe on the side. I crossed the border to […]

Continue

travel: peripatetic…

~ I apologize for my silence. I’ve been on the road. In the last month and a half, I’ve crossed this continent four times, bouncing between New York and San Francisco, San Diego and Burlington, Vermont, with trips to White Sulphur Springs, West Virginia and Lake Tahoe on the side. I crossed the border to […]

Continue

dinner: collaboration…

The last time I pushed back from the table at a collaboration dinner, I vowed I’d never attend another. They’re just so tricky.  You take a group of random chefs, put them in a random kitchen with random cooks, all of them trying to orchestrate their random plates of food, and, somehow, it’s supposed to […]

Continue

dinner: collaboration…

The last time I pushed back from the table at a collaboration dinner, I vowed I’d never attend another. They’re just so tricky.  You take a group of random chefs, put them in a random kitchen with random cooks, all of them trying to orchestrate their random plates of food, and, somehow, it’s supposed to […]

Continue

review: it takes a village…

Looking up at the counter seating aldea, New York Recently, on the one-year anniversary of aldea’s opening, the chef and owner, George Mendes, tweeted, “Never thought 1 year ago that rice would be our signature dish.” Mendes’s “Arroz de Pato” – a paella stained with pimenton and saffron and enriched with duck stock – is […]

Continue

review: it takes a village…

Looking up at the counter seating aldea, New York Recently, on the one-year anniversary of aldea’s opening, the chef and owner, George Mendes, tweeted, “Never thought 1 year ago that rice would be our signature dish.” Mendes’s “Arroz de Pato” – a paella stained with pimenton and saffron and enriched with duck stock – is […]

Continue