Roll Call
How do you pay the rent?
By writing about food and a couple of times a week making food and helping out with food classes.
Why am I asking you questions?
Uh, weird question....because you've known me for many years, you trust me, you respect my opinion, I'm cute as a button?
What does Soul Food mean to you?
Free association: to me, soul food means black food. The food of the south: collard greens, chitins, grits, hushpuppies, fried chicken.
If you could create any food and music experience what would it be?
An old-school rock band with all chef/cook members...play under a tent, bbq pits, local food fest...summer time...let's call it Foodstock...everybody would be there....local brewers, wine makers, growers, farmers, fishermen, you name it....eating and drinking and rocking out into the night! Then, a bonfire, and s'mores with really good chocolate and stargazing from blankets on the grass.
Kosher or Sea Salt?
Sea salt.
Wine or Cocktails?
Wine. White.
Proscutto or Spam?
Ha! Neither. Iberico de bellota! (OK, prosciutto)
Who is your favorite Iron Chef?
I don't love any of them, but if I had to choose, and it seems I do, then Mario.
What is your favorite thing to smoke?
Salmon, and on very rare occasions, tobacco.
What is your favorite music to listen to while cooking, after Soul Food of course?
Neil Young. I'm a folkie at heart.
Top 3 food experiences after Nyood and Kultura of course?
Salad aux chevre chaud on a patio overlooking a river in the French town of Sarlat. Senses spaghetti with truffles and butter poached lobster. A well-aged (at least 40 days), well-marbled, piece of grass-fed, free-range beef...sea salt, pepper, flame, but not too much...it must be RARE. That's it.
By writing about food and a couple of times a week making food and helping out with food classes.
Why am I asking you questions?
Uh, weird question....because you've known me for many years, you trust me, you respect my opinion, I'm cute as a button?
What does Soul Food mean to you?
Free association: to me, soul food means black food. The food of the south: collard greens, chitins, grits, hushpuppies, fried chicken.
If you could create any food and music experience what would it be?
An old-school rock band with all chef/cook members...play under a tent, bbq pits, local food fest...summer time...let's call it Foodstock...everybody would be there....local brewers, wine makers, growers, farmers, fishermen, you name it....eating and drinking and rocking out into the night! Then, a bonfire, and s'mores with really good chocolate and stargazing from blankets on the grass.
Kosher or Sea Salt?
Sea salt.
Wine or Cocktails?
Wine. White.
Proscutto or Spam?
Ha! Neither. Iberico de bellota! (OK, prosciutto)
Who is your favorite Iron Chef?
I don't love any of them, but if I had to choose, and it seems I do, then Mario.
What is your favorite thing to smoke?
Salmon, and on very rare occasions, tobacco.
What is your favorite music to listen to while cooking, after Soul Food of course?
Neil Young. I'm a folkie at heart.
Top 3 food experiences after Nyood and Kultura of course?
Salad aux chevre chaud on a patio overlooking a river in the French town of Sarlat. Senses spaghetti with truffles and butter poached lobster. A well-aged (at least 40 days), well-marbled, piece of grass-fed, free-range beef...sea salt, pepper, flame, but not too much...it must be RARE. That's it.
