Pintxos Please

Spain's Marqués de Riscal Winery Collaborates with Donostia in NYC on a Basque-Inspired Tasting Menu

by: Madelyn Gagnon

The cuisine at New York’s Donostia brings España to the Big Apple: By specializing in pintxos, which hail from Basque region, the restaurant seeks to highlight traditional flavors and cooking techniques from northern Spain. Often categorized with tapas, pintxos follow a different serving process: According to José Luís Muguiro Jr., Brand Ambassador for Spanish winery […]

Read

From Sicily to Naples, Florida

Chef Vincenzo Betulia of Osteria Tulia Leads a Farm-to-Table Revolution in the Sunshine State

by: Madelyn Gagnon

Move over, Florida oranges: There’s a new crop in town. The state harbors nearly 32,000 acres of tomato fields, yet many are unaware Florida also grows the largest amount of fresh-market tomatoes in the U.S. The largest tomato producer across the pond in Europe, naturally, is Italy, so it makes sense that Sicilian-born chef Vincenzo […]

Read

A New Cherry Heyday

Wisconsin's Stalwart Growers Reinvent the Fruit as a Form of Craft Agriculture

by: Elyse Glickman

The evolution of cottage industries into large-scale commercial movements has defined the American economy since its inception, yet the emergence of craft beers, craft spirits, and farmers markets from coast to coast underscores exactly why the former seem to be back in full force. With the uniformity that comes from mass production, is it surprising […]

Read

New Orleans in a Glass

Exploring the World of Foraged Cocktails With Alan Walter Of New Orleans’ Loa Bar

As Creative Director at the Loa Bar in the International House Hotel, a premiere boutique hotel in New Orleans, Alan Walter forages ingredients local to New Orleans year-round for his craft cocktail menu. Walter tries to evoke a sense of place in each sip of the bar’s original creations as he and lead bartender Nick […]

Read

Dessert Dynamo

Sweet Success Turns Savory for Candace Nelson, Co-Founder of Sprinkles Cupcakes and Executive Producer of Netflix’s Sugar Rush

by: Madelyn Gagnon

While cupcakes have ceded their trendiness to more Instagrammable confections since their heyday in the mid- to late 2000s, Sprinkles Cupcakes tycoon Candace Nelson has continued to be a dynamic force in the dessert world since launching her famous Beverly Hills bakery in 2005. Before opening Sprinkles, the pastry school graduate and former investment banker […]

Read

Cooking with Cannabis

Elevating a Staple Soup to a Higher Plane

by: Abby Read

Nothing says fall like a good bowl of soup. This year, steer away from the tired combo of grilled cheese and tomato soup and instead dip your spoon into something a little leafier. In the recipes below, Chef Sebastian Carosi from the Pacific Northwest and the Bergin Hunt & Fish Club catering company shares his cannabis […]

Read