September 2012
21 posts
August 2012
25 posts
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“Fruit is like emotion – you absolutely must have it, but if you exude raw...”
– Chris Deegan, Nopa Wine Director, in his recent interview with Slave to the Grape. Read in its entirety here.
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Nopalito: On Mexican Cuisine and the Nopa Paradox ...
For the last month or so, I’ve been observing Nopalito, the sister restaurant of Nopa. I’ve gone in the mornings to watch them prepare for lunch service. I’ve dined there frequently to taste through the menu. I’ve watched them prepare for large off-premise events. I’ve even spent an entire day following around Jose Ramos-the primary creative force behind the food of Nopalito- watching him prepare...
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WatchThis is probably the coolest thing you’ll see today. And also tomorrow if you decide to watch it again. This is a video of René Redzepi, who is, at the moment, the most popular chef on the planet. He presides over the Noma kitchen in Copenhagen, Denmark. He also has a beautiful coffee table cookbook that shares the same name.
This video captures the immense work and vision from Mexican...
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La Cocina: A Podcast and Profile
In light of this weekend’s big food event, we had a discussion Margarita Rojas, Marketing and Communications Manager of La Cocina, the event organizer. Click Here to listen to the podcast.
La Cocina- In San Francisco’s Mission District, there are many cocinas, but there is only one, La Cocina. In just seven years, this organization has grown from the inside out of its neighborhood in the...
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Carnitas Early Stages →
Flavor developing slowly for a Nopalito favorite.
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Dusk til Dawn: The Conclusion of the Rum Diary...
Over three weeks of rum chronicles and its come to this. The conclusion takes place in Central America, Nicaragua, actually, to explore the rum held there in highest regard. That would be the Flor de Caña. And when national treasures are the topic du jour for the poorest nation in Central America, and in fact, one of the poorest in the world, that treasure should be celebrated. So in this final...
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