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J.Q. Dickinson Salt Works in Food and Wine Magazine
Aug
03

Screen Shot 2015-08-03 at 3.44.19 PMIt was a pleasure and a privilege to write this article on J.Q. Dickinson Salt Works for the July issue of Food and Wine. It’s an amazing story of an ancient underground sea, and a family that has been mining salt on this West Virginia plot on and off for generations. Read the article here for the story of this region and salt works, how the salt is produced, and why chefs like Sean Brock and Spike Gjerde like to cook with it so much.

 

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Bon Appetit: Charleston Towers
Sep
10

Here’s my recent article on Charleston’s restaurants featured in the Navigator column of September’s Bon Appetit. The culinary scene in Charleston and the South in general is blowing up, and this was an opportunity to write about that from a local perspective.

Of course, Charleston has long been known for Lowcountry cuisine, and that’s still the case. This piece highlights chef-driven restaurants that are using local ingredients but branching out into different cuisines, from Italian, to Asian, to Israeli.

In the article I profile hip spots like Xia Bao Biscuit, Two Boroughs Larder, Butcher and Bee, and FIG chef Mike Lata’s new seafood brasserie The Ordinary.

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