Dana and I became better acquainted after I had invited her to be a panelist on an “Effective Marketing Pitches” media panel at a regional meeting I spearheaded for the International Association of Culinary Professionals (IACP) in 1996. That was just after she became the Food & Wine’s Editor In Chief and the beginning of our friendship.

Food & Wine magazine has two significant milestones this year. It’s the magazine’s 35th anniversary and  the 25th anniversary of their Best New Chefs program.  “We’re creating amazing editorial around both of these,” explained Dana. “Right now, I’m reading through 35 years to create the Cliff Notes of F&W.”

Which specific food product, ingredient or gadget would you never give up?  I’d never give up fresh popped pop corn. It’s been my snack of choice since I was about nine years old. And now I also use it to top a creamy squash-sage soup, and caramelized on ice cream (stealing the idea from Dan Kluger at ABC Kitchen).

What do you like to serve when you entertain? I always serve delicious room temperature food. In summer, it’ll be three different kinds of salads. In winter, I’ll make trays of roasted vegetables and meat.

Describe your “last meal.” Hot, crunchy fried chicken and a glass of Champagne.

What food is your secret guilty pleasure? Vanilla ice cream with chocolate chips. I take my kids out for a treat just as an excuse to get my own cone.

What is your go-to, neighborhood restaurant,? Sushi of Gari. I don’t often eat out in the neighborhood since I’m always trying new restaurants all over the city. But, I dream of going to Sushi of Gari almost every day when I walk past on the way into my building. The fish is incredibly fresh and the innovative sushi is a delightful bolt of surprise flavors.

What is one food product most people don’t know about, but should? The soy salt from chefshop.com. It’s got the best texture and most complex salinity. I like it on everything from salad to chicken. According to the website, it is made from artisan Shoyu that has been fermented in 100 year old cedar vats for 3 years.

Website: foodandwine.com
Twitter: @fwscout

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