F&W asked chefs around the country how they would prepare for an apocalyptic situation, a la The Road. Some went for luxury goods—others focused on survival. Here, chef Kyle Bailey of Washington DC’s Birch & Barley details his plan for a pack that’s both useful and deadly.
“I have this iced-tea spoon, and I use it for everything. It’s perfect for tasting and stirring and cracking somebody on the head,” Bailey says. “Honestly, I carry it around with me. So I’d bring that and a Japanese petty knife. It’s super-sharp and good for everything. And, a wine key. You can do so much with a wine key.” He would also secure sherry vinegar, black pepper and bacon—presumably to flavor whatever he cracks over the head with his iced-tea spoon.
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It's almost the weekend and we're still recovering from Food & Wine All-Star Weekend in Las Vegas. Thanks to MGM Resorts Intl and their wonderful Bellagio, Aria and MGM Grand hotels, our three days in LV were full of amazing food and wine. We had the freshest sushi in town. We got to sample the Burger Bash winner and hang with its creator, chef Michael Mina, along with Jean-Georges Vongerichten, Jean-Philiipe Maury, Sirio Maccioni, and Anthony Amoroso. We learned why Tom Colicchio's new Heritage restaurant is the hottest spot in town. We might have lost at the blackjack table but we walked away winners from our time in Las Vegas.
Checking out the happenings over on F&W Instagram, it seems we've been especially creative of late, perhaps in preparation for all the culinary talent coming our way for New York City Wine & Food Festival. James Maikowski broke out the water colors at the office while James Pomerantz learned about pairing wines with Picasso paintings. Fredrika Stjärne channeled her inner Georgia O'Keeffe. Equally artistic, @tinaujlaki inspired Justin Chapple to create a lavender still-life and we all learned that a rose by any other name smells just as sweet...unless it's a bacon rose and then it smells like smokey bacon.
Related: Beautiful Art-Inspired Desserts
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