favorites of 2017: the restaurant edition…

– In 2017, my most exciting destinations had little to do with food. That’s not to say that I didn’t have any good food.  Rather, finding good food wasn’t my priority.  So, there are no dark horses for me to champion this year; no surprises to report.  You’ll find no exciting news here. On the bright […]

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favorites of 2017: the restaurant edition…

– In 2017, my most exciting destinations had little to do with food. That’s not to say that I didn’t have any good food.  Rather, finding good food wasn’t my priority.  So, there are no dark horses for me to champion this year; no surprises to report.  You’ll find no exciting news here. On the bright […]

Continue

rumination 35: worth a special journey…

It’s no secret that I have been an unamused critic of restaurant lists and ratings.  Much of food media has succumbed to the pressures of collecting clicks, sponsorships, and advertisement.  And sensationalism sells.  So, to reach the widest audience, they cast the widest net.  As a result, lists and ratings rarely reward craftsmanship, originality, quality […]

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rumination 35: worth a special journey…

It’s no secret that I have been an unamused critic of restaurant lists and ratings.  Much of food media has succumbed to the pressures of collecting clicks, sponsorships, and advertisement.  And sensationalism sells.  So, to reach the widest audience, they cast the widest net.  As a result, lists and ratings rarely reward craftsmanship, originality, quality […]

Continue

favorite desserts of 2017…

– Plums, ashen from the hearth, bleeding into gauzy muslin. Figs, syrupy and charred, nestled in a flakey frame. Saffron suspended in a milky cloud glinting with gold. And apricots, fleshy and warm, hugged in a doughy crust, with ice cream beside; a slice of the great American songbook. These are just a few of […]

Continue

favorite desserts of 2017…

– Plums, ashen from the hearth, bleeding into gauzy muslin. Figs, syrupy and charred, nestled in a flakey frame. Saffron suspended in a milky cloud glinting with gold. And apricots, fleshy and warm, hugged in a doughy crust, with ice cream beside; a slice of the great American songbook. These are just a few of […]

Continue

favorite dishes of 2017…

– I took the lessons I learned in 2016 and applied them to 2017. Staying close to familiar quarters, I continued to bet on sure winners.  They did not disappoint. And, although many of my travel destinations in 2017 were not chosen with great food in mind, I found some great food anyway. Let me […]

Continue

favorite dishes of 2017…

– I took the lessons I learned in 2016 and applied them to 2017. Staying close to familiar quarters, I continued to bet on sure winners.  They did not disappoint. And, although many of my travel destinations in 2017 were not chosen with great food in mind, I found some great food anyway. Let me […]

Continue

rumination 34: simplify…

Chefs: I challenge you to remove one (and for some of you, three) items from each dish. Simplify.

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rumination 34: simplify…

Chefs: I challenge you to remove one (and for some of you, three) items from each dish. Simplify.

Continue

rumination 33: clicking for stars …

“What is the long-term effect of too much information? One of the effects is the need to be first, not even to be true anymore.” This was Denzel Washington’s pointed reposte when a sidewalk journalist tried to bait him on the topic of fake news. Sloppy journalism isn’t a speciality of politics. It plagues every industry. How many […]

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rumination 33: clicking for stars …

“What is the long-term effect of too much information? One of the effects is the need to be first, not even to be true anymore.” This was Denzel Washington’s pointed reposte when a sidewalk journalist tried to bait him on the topic of fake news. Sloppy journalism isn’t a speciality of politics. It plagues every industry. How many […]

Continue

rumination 32: extraterroirial…

Recently, I’ve been increasingly engaged in dialogue about food sustainability – whether it be in panel discussions, seminars, or casual conversations with friends. The food cognoscenti – media, consumers, and chefs alike – are turning the spotlight to this subject.  And that’s a great thing. Yet, I have great unease as I listen and learn.  In quickly realizing that I […]

Continue

rumination 32: extraterroirial…

Recently, I’ve been increasingly engaged in dialogue about food sustainability – whether it be in panel discussions, seminars, or casual conversations with friends. The food cognoscenti – media, consumers, and chefs alike – are turning the spotlight to this subject.  And that’s a great thing. Yet, I have great unease as I listen and learn.  In quickly realizing that I […]

Continue

best of 2015: the restaurant edition…

~ In 2015, quite a few tracks upon which I had been running slowly began to converge.  While my destination remains unclear, my direction has become much more so.  Rapidly disappearing is my desire to keep apace with the restaurant industry, as I watch food media disintegrating into a pile of clickbait and shallow memes, the overwhelming weight […]

Continue

best of 2015: the restaurant edition…

~ In 2015, quite a few tracks upon which I had been running slowly began to converge.  While my destination remains unclear, my direction has become much more so.  Rapidly disappearing is my desire to keep apace with the restaurant industry, as I watch food media disintegrating into a pile of clickbait and shallow memes, the overwhelming weight […]

Continue

save the date: kansas city… (friends of james beard foundation dinner)

~ This year marks the seventeenth annual Friends of James Beard Foundation dinner at The American Restaurant in Kansas City, the longest-running fundraising dinner for the foundation in the country.  Over the past decade and a half, this event has brought some of America’s most respected chefs to my hometown to raise money for the James Beard Foundation (I’ve included a list […]

Continue

save the date: kansas city… (friends of james beard foundation dinner)

~ This year marks the seventeenth annual Friends of James Beard Foundation dinner at The American Restaurant in Kansas City, the longest-running fundraising dinner for the foundation in the country.  Over the past decade and a half, this event has brought some of America’s most respected chefs to my hometown to raise money for the James Beard Foundation (I’ve included a list […]

Continue

friends of lysverket: people meeting people…

– A leading voice in the international black metal movement. A high-end furniture designer from Copenhagen. A Scotsman who dives for a living off the North Sea coast above the Arctic Circle. An American hardcore punk drummer-turned pastry chef. A group of Norwegian women preserving the craft of bread making in a remote village in the fjords. And an […]

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friends of lysverket: people meeting people…

– A leading voice in the international black metal movement. A high-end furniture designer from Copenhagen. A Scotsman who dives for a living off the North Sea coast above the Arctic Circle. An American hardcore punk drummer-turned pastry chef. A group of Norwegian women preserving the craft of bread making in a remote village in the fjords. And an […]

Continue