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.
Tastemakers
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.
The famous author on meat as fashion, how pastured poultry is like light cigarettes and why policy can’t accomplish what meatless lunches can.
While mastering the art of turning carcasses into cuts, this butcher shop courted locals at the same time as picking up city chef clients.
Raphael Lyon transforms apples and honey into sparkling mead.
Sitting down with the Grammy-award-winning artist about her roots and why she loves New York City’s food culture.
On why he doesn’t cook much, his favorite Mexican haunts and why you shouldn’t knock Popeyes until you’ve tried it.
