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Editor's Letter

Lists run my life. Without them, I can't function. I generally have several going simultaneously: a to-do list, a wish list, a grocery list, a packing list, a restaurants-to-check-out list. (Sometimes I'll add something I've already done to a list, just so I can have the satisfaction of crossing it off.) The new year starts the most important list of all for me: the food experiences I'm looking forward to having in the next 12 months. Assuming that at least a few of you are like me, we've developed a 2011 calendar in this issue that includes what to cook, drink, read and watch if you want to take part in the trends we're predicting.

Among my favorite trends is one you might laugh at: the chicken trend. There are new books on the subject, new proponents of backyard coops, chefs making new dishes. I'm a chicken fan from way back. I'm on the record as a fried-chicken freak, but I also like it roasted, grilled, sautéed—you name it.

Not to take the chicken obsession too far, but another trend I love is somewhat related: high-end egg sandwiches at restaurants. I've now moved a bunch of my lunch meetings to breakfast, because I'm drawn to the superlative egg-and-cheese biscuit on the cover of this issue, from Preston and Ginger Madson of Manhattan's Peels.

But not all of the trends in this issue are so wholesome. We've included a look at vintage beer, which sounds so much nicer than "old beer," and lowbrow cocktails that might combine chartreuse with Miller High Life (a reaction against too much molecular mixology, I imagine). I'm ready to embrace all these things in my quest to taste the best of the year ahead. And I hope you'll join me on the journey. Tweet me your new food-and-drink discoveries and must-do lists @fwscout, and together, we can explore the world.

Where I'm Coming From

Tastes of the Trends

Marlow & Sons

Marlow's chicken-liver pâté makes the offal trend seem completely comprehensible and delicious.

Peels

Lots of people love this place for its happening dinner scene, but I like going in the morning for the ham, egg and cheese biscuit sandwich.

Pies 'n' Thighs

It's taken me a while to make my way here, but as an avowed lover of chicken, I couldn't miss it. I adored its homey mood and comfort food.

Follow me on Twitter @fwscout.

Published January 2011
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