I will always remember my first taste of Blue Bottle – it was in San Francisco in the Ferry Building. Upon the recommendation of my friend, I ordered a Cappuccino. The simple, clean and eye-popping blue-on-white contrasted the rich and creamy beverage. It was sublime. And ever since, I’ve been a convert.
Over the past few year, the land of Vikings…Iceland, has become a must-visit destination. With a population of 300,000 people, during the spring and summer months, the population cumulatively grows to about 2 million.
Blue Hill at Stone Barns. One of the restaurants I have most wanted to visit. Even before Chef’s Table came out with the most delectable documentary featuring Dan Barber’s iconic, farm-to-table haven, I have wanted to experience a meal here.
Despite it's low profile since the 21st century, Kansas City is now humming with an electric vibe of revitalization. On a recent visit, I was exposed to a burgeoning arts scene, with the Kansas City Ballet being at the forefront of this movement, but also an incredible coffee culture and boutique shops boasting exceptional quality of all sorts.
Up until this MLK weekend, I'd never been on a yoga retreat. To be honest, I had always been afraid of going on one. The silence, the meatless meals, the sweat-inducing meditation were always downright intimidating.
Earlier this fall, a small group of us booked a trip to visit my uncle, who is a leader at Treasury Wine Estate an Australian wine company. They have a strong stake in Californian wines and we were his guests for Thanksgiving weekend.
A late September, island getaway is a rare luxury. This September, Max and I embarked on a shared adventure in celebration of a now newly-wed couple in none other than Mykonos, Greece. In addition to being honored with an invitation to this most special event, we were also given an entirely reasonable excuse to jet set across the Atlantic for five days and four nights at the end of September.
I will always distinctly remember one particular visit to the Bar at Clio in the good old days - when the bar program was run by Todd Maul and each concoction was more interesting than the last. This is where I first met Crystal King, now proud author of Feast of Sorrow - A Novel of Ancient Rome.
It's so easy to get caught up in the grind of execution in our day to day that stepping out onto a plane jetting you across the world at a moment's notice can seem like an impossibility. This was my initial thought when an opportunity to go to Tokyo, Japan popped up out of nowhere. No time to over think, we booked our round trip flights and a few days later, we were off on a culinary and cultural adventure.
Cooking competitively and cooking for a restaurant are two very different things. While competitive cooking can teach chefs a thing or two while allowing them the opportunity to thrive in the industry, cooking at a restaurant involves leadership, management and a sustainable vision for the future. And not just any chef can pull both off effortlessly.
Transitions always make for exciting and dynamic times. Nowhere is this truer than in the heart of a kitchen. Over the past few months at Townsman Restaurant, a big - and exciting - transition has been in process. With Pastry Chef Meghan Thompson taking on new adventures at SRV, Kate Jennings, former pastry guru at Farmstead in Providence, RI has stepped up to the plate.
I find myself completely over-stimulated and excited by the panoply of exciting food and art events going on across the city. Now is the time to jump on board and experience these things for yourself. Don't believe me? Read on...
Like the Hidden Gems exhibit at Harvard’s National Museum of History, sprinkled across the city are many phenomenal experiences just waiting to be enjoyed. The Boston Wine Festival hosted by the Boston Harbor Hotel is one such gem.
One of the most exciting moments of the New England Food Show, is the annual Eater Boston Chef Competition - this year, between two of Boston's high flyers, Josh Lewin and Carl Dooley.
One of the most recent openings is the New York and LA craze, by CHLOE. Plant-based, vegan and fast-casual, this spot has unsurprisingly taken its host cities by storm and if its opening week is anything to go by, its first restaurant in Boston will be no different.
Kathy Sidell is without a doubt one of Boston’s most renowned and successful restaurateurs. With her vastly expanded, but still quality controlled, Met Restaurant Group, Sidell has since opened up her freshest restaurant yet, Saltie Girl.
A three-day culinary visit to Cleveland quickly teaches you one thing – we are going to need more time! Often overlooked and labeled as a ‘fly-over zone’, Cleveland is rapidly becoming a major player throughout the top Midwestern cities...especially in food!
There was a sense of brimming anticipation and excitement at The Langham Hotel in Boston’s Financial District on Friday October 27th. The reason? James Beard Foundation’s 4th annual Taste of America Tour was celebrating its stop in Boston.
Since opening up in the Fort Point neighborhood, The Envoy Hotel has blessed its guests and nearby residents with a couple of go to spots for food and drink…and city views.
Immersing oneself in a good book, indulging in a great meal or attending a live art performance are all great examples. There exists one place, in Connecticut, that offers guests a collection of experiences designed to make even the most astute adult feel like they are in a playground.
Paris. The city of love. In art, in food, and in design there is an inherent joie de vivre that shines through with an ardent passion. Visitors and locals alike are dedicated to the utmost enjoyment of every moment, strolling through the winding streets, dangling their feet over La Seine or watching the world go by over a glass of wine at an open air café.
As I sit in Boston Logan airport, having zoomed through security thanks to TSA Pre Check, I find myself on the cusp of a new journey. Since my last performance with Boston Ballet on the 27th of May, things have been a veritable whirlwind of activity, with unexpected feelings of liberation and lightness.
Wine making is an art. It is also a culture, each wine region being informed by their unique history and influenced by their natural terrain.
One of the things I love best about what I do as a food writer, is meeting people who have put their all into creating something that is both delicious and true to themselves.