One telling way to get inside another food culture is quite literally to get inside a person—a chef, a cook, a food producer, even a knowledgeable diner or consumer—who is inside that…
Browsing Category
Personalities
-
-
Getting ready for the food writing workshop I’m planning for Maine Media Workshops in Rockport in July (view link), I’ve been reading and re-reading some of my favorites. One…
-
-
Chef Michele Forgione, from Montreal’s acclaimed Osteria Venti, is joining us as AmorOlio’s guest chef at our first session, March 25 – 31, at Villa Campestri Olive Oil Resort, in the Mugello…
-
I took a long-long-long subway ride up into what seemed like the outer reaches of the Bronx yesterday for lunch with the gang at Gustiamo.com, importers of some of my…
-
Salvatore Denaro, a great Sicilian-Umbrian chef, joined our Tuscan cooking classes at Villa Campestri (Speaking Tuscan in the Kitchen/AmorOlio May 2012), and gave us a whole new repertoire of very beany spring…
-
I just came across this photograph I took of the kitchen at El Bulli right before service when I had the privilege of visiting the restaurant in. . . 2007, perhaps? We…
-
Saying goodbye to Sevilla last Friday evening was difficult—it’s such a beautiful old town, so full of vibrant street life, so teeming with history, that I think I’d like to stay forever,…
-
FUSTY is a flavor defect that most Americans connect positively with olive oil. Give em a fusty oil and they like it—as is proved over and over again when publications periodically rate…
-
When NPR reporter Daniel Zwerdling interviewed Sara and me in New York about a year and a half ago, we spent the better part of a day with him, expecting his mother-daughter…
