There are a lot of great new cookbooks coming out this spring, so I tried to sort through some of them for Departures. Read my list here.
Chef
Chef Massimo Bottura And The Dalmore Reveal L’Anima, A 49-Year-Old Whisky Which Will Be Auctioned Off For Charity
Got to drink some Dalmore whisky and eat Chef Massimo Bottura’s food this week, a special pairing dinner with a taste of L’Anima, a 49-year-old single malt that will be auctioned off for Bottura’s charity. Read my Haute Living story here.
Celebrity Chefs Share Tips for Planning an Unforgettable New Year’s Eve Party
I spoke to some celebrity chefs at the Borgata Atlantic City last weekend to get some tips on planning a great NYE party. Read my story for Departures here.
FOODIES ARE PIGGING OUT AT AMERICA’S MOST PRESTIGIOUS HERITAGE PORK COOK-OFF
WHERE TO EAT, DRINK, AND STAY IN DETROIT
I visited Detroit this past August and wrote about some of the great bars, restaurants, and hotels there for Maxim. Read it here.
How One of the World’s Best Restaurants is Helping Out Aspiring Chefs
I recently attended an amazing dinner by famed Chef Joan Roca of El Celler de Can Roca while he was in NYC to award a scholarship to one lucky culinary student. Read my story for Departures here.
These Luxe Airline Perks Transform Flights into Full Culinary Experiences
If you have the cash to spend on first or business class, these airlines serve some pretty good food at 30,000 up in the air. Read my latest for Departures here.
Does Anyone Really Want Craft Cocktails at a Steakhouse?
I know I usually want an ice cold martini or maybe an Old Fashioned or Manhattan, but there are a lot of steakhouses with some good modern drinks. Read my story for Vinepair here.
The Cape goes craft from chocolate to coffee
I spent a month in Truro, MA this past July, and wrote this story for USA Today on some of the best places to eat and drink on the Outer Cape. Read it here.
Marcus Samuelsson on How ‘Claiming’ a Culture’s Food Is Not the Same as Loving It
I spoke with Chef Marcus Samuelsson for Esquire Magazine about culinary cultural appropriation, being a chef in the Trump era, and more. Read my interview here.
