fusion cuisine, remixes, covers and other good ideas
What do Mo Money Mo Problems, Weezer's Africa, Limp Bizkit's Faith, lasagna soup, and foamed guacamole have in common? More than you think. A look at how fusion cuisine, reinterpretations, and deconstructed dishes borrow from the same creative playbook as cover songs and remixes.
why did the chicken cross the road?
The chickens of Vermont aren't crossing roads. They're patrolling lawns, eating ticks, laying colorful eggs, and living their best lives. A few thoughts on backyard flocks, farm stands, and why breakfast tastes better when you know where it came from.
why does movie food always look better?
"What is the best-looking food in movie history? For me, the answer isn't from a food movie at all. It's a thermos full of spaghetti from the 1991 cult classic Hudson Hawk."
The apres ski team and what we eat
After a few runs at Bolton Valley, membership in the award-winning Après-Ski Team becomes mandatory. Dirty martinis, smash burgers, crinkle-cut fries, wings, vodka “for asthma relief,” and Vermont snowstorms that refuse to respect the calendar all make an appearance in this celebration of mountain hunger.
every kitchen is an embassy
Every four years the world gathers around the same game. But beyond the goals, rivalries, and unforgettable moments lies something equally powerful: food. From Argentine asado and Brazilian caipirinhas to Iranian koobideh, Belgian frites, and Japanese okonomiyaki, the World Cup may be the world's biggest dinner party.
read the cookbook
Cookbooks are more than collections of recipes—they're travel journals, family histories, technical manuals, and sources of inspiration. A reflection on the books that shape my cooking, from Guatemala to Vermont, and why paper still matters in the age of the internet.
chef storyteller gastronome
It All Begins Here