Here comes college bowl season. So exciting! Equally as exciting are the dispatches from the BCS tailgating front lines. Since the South takes its football—and tailgating—very seriously, we got intel on the top five parties in the Southeastern Conference. Read more >
In the fall of 2012, Food & Wine tasked me with wrangling hundreds of chefs for a large-scale interview project. I was just coming off a hyperlocal food editor gig at a New York weekly, and the work was a chance to broaden my knowledge of national culinary talent. I spoke with chefs doing honest work in their regions, such as Landon Schoenefeld of Haute Dish in Minneapolis, and Kevin Sousa who was using his Pittsburgh restaurants as engines for urban renewal. And, of course, I spoke with the heavyweights—David Kinch, Charlie Palmer, Grant Achatz, who talked my ear off for two hours about sherry vinegar and Sleep No More. The sea-change chefs. The kahunas.
Want to know what goes on behind closed kitchen doors? F&W tracks the best chefs to find out what they're eating and drinking. Here, what they’ve enjoyed this past week. Read more >
“My duck and waffle dish is an ode to my upbringing. I grew up in an urban environment and I have French culinary training,” says chef Timon Balloo of Miami’s Sugarcane Raw Bar & Grill. “It’s a play on chicken and waffles but we use a French confited duck leg, a beautiful fried duck egg and an herb-and-mustard seed maple sauce. That’s all on top of a buttermilk waffle. It’s a whimsical dish—crispy, salty and sweet. I’m a fat boy at heart, and this is fat boy food.”