Entries tagged with 'interviews'
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"From the start, I wanted to approach wine education from the student's perspective." Marnie Old knows a thing or two about wine. When she's not teaching wine classes, she is either writing about it in Philadelphia magazine, producing her web...
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[Photograph: Chichi Wang] In a Q&A session with Dan Barber at the New York Culinary Experience, the issues of the day were sustainability, the true meaning of "organic," and the role of taste in changing our collective behavior and...
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Uber-food blogger Pim Techamuanvivit of Chez Pim talked to New York Times blog The Moment about what she ate during her recent trip to New York City, including pizza from Kesté, "the best burger ever" from Minetta Tavern, and a...
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Photo: Leo Borovskiy, Lush Life Productions In anticipation of this weekend's Manhattan Cocktail Classic, we decided to highlight some of the amazing female talent behind the bar. Given all of that expertise, it's no surprise that New York is the...
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"Sweet, caramelized onions on a cheeseburger will resonate beautifully with the malty caramel notes of a Vienna lager." Continuing with the Good Beer Month theme, we'd like to introduce you to New York City's first beer sommelier, Samuel Merritt, who...
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The team behind The Good Beer Seal want to make sure you're having the best possible beer experience in New York City—especially during July, which they have baptized "Good Beer Month" (as in, they have an official document from City...
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"The 12-second time limit makes choosing cocktails difficult." From left: Mike Ekey, Lindsey Johnson, and Leo Borovskiy; creators of 12 Second Cocktails. Sure, it may seem easier to head to a bar and pay $13 for a fancy-pants cocktail, but...
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"First of all, it's a square pie. It's slightly thicker, hence, it retains heat a bit longer." Frederick Twomey started with the teeny-tiny Bar Veloce in the East Village and created a mini-empire. With a second Bar Veloce in Chelsea,...
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"Whole hog barbecue is a dying art." This weekend, New York City might seem meat-scented when Madison Square Park turns into one big cook-out for the seventh annual Big Apple BBQ Block Party. Only the most elite of grillers can...
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"I mean, it can suspend objects, it can hold shape, and take on different consistencies, hues, and flavors. There is a lot to explore." From left: Nadia Siddiqui and Michelle Zatta. The most distinguished engineers working in a gelatinous medium...
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