The man who defined the Brooklyn food scene—and then redefined it—is at it again.
Tastemakers
One of the country’s most beloved food writers is Brooklyn-born, -bred and -based.
Recently, when Stephen and I sought refuge from the frigid avenue in a dark-lacquered, high-backed booth at Talde in Park Slope, there were several clues we had come to the right place.
Usually we’re advocates of device-free dining. But that was before the #eatdrinklocal Twitter stream started buzzing with pictures, recipes and farmstand tips on how our readers are eating, shopping and dining during Eat Drink Local.
At home with the cookbook author and Chopped star, the gear is heavy-duty and the attitude is light.
Joe Bastianich has a new memoir, Restaurant Man, due in Spring, a multitude of thriving restaurants across New York, Los Angeles and Las Vegas, a hand in the market called Eataly, a few NewYork marathons and Ironman competitions under his svelte belt, and a winery, to name a few of his myriad projects. Despite his fast-paced schedule, our sister publication Edible Manhattan caught up with him recently to talk about the new SlowWineGuide hitting our shores this January–don’t miss the launch party and first stop on the national tour this January 30!–his penchant for Slow Food-approved winemaking (these days that’s called low-intervention) and why you should drink a bottle of wine a day. Slowly, of course.
Chatting with the drummer, producer, composer, collaborator, solo artist and road-food warrior.
Four Thieves introduces the first local artisanal malt vinegar made with Kelso beers.
Chatting with the Indie rocker and recording studio owner about his food habits and, of course, his pot-bellied pig.
