I'm thrilled to have been a part of Edible Brooklyn's "Good Meat Issue", as it allowed me to work with businesses and chefs that I already support and admire. There's nothing better than stepping into the kitchens of some of your favorite restaurants to see who's preparing your meal and how much love goes into it.
The first article, by Emily Warren, touches upon some of Brooklyn's best meat/wine pairings. I visited the Fort Greene wine shop 'Gnarly Vines', owned by Brian Robinson, to photograph Brian with his favorite pairing of a Flatbush Avenue Jamaican beef patty with a LI-based red from Channing Daughters.
Next up was Park Slope's Palo Santo, where chef Jacques Gautier recommends a Wolffer's Claletto red (also Long Island-based) with his fall-right-off-the-bone wild boar shank braised in red wine.
A second set of published work was featured in an article about Dan Gibson, owner of Grazin' Angus Acres farm, who supplies our city with some of the best meat in the state. This took me to Carroll Gardens' Seersucker, where Rob Newton uses Gibsons' beautifully marbled, tender and juicy meat in a meatloaf with stone-ground grits & tasso gravy, a chili / grilled cheese lunchtime combo, and a decadent burger drenched in pimento cheese (I can attest to all three being delicious).
Anyway, go pick up a copy at your local bookstore, Whole Foods, Barnes & Noble, or any business listed HERE ......Enjoy!
The first article, by Emily Warren, touches upon some of Brooklyn's best meat/wine pairings. I visited the Fort Greene wine shop 'Gnarly Vines', owned by Brian Robinson, to photograph Brian with his favorite pairing of a Flatbush Avenue Jamaican beef patty with a LI-based red from Channing Daughters.
Next up was Park Slope's Palo Santo, where chef Jacques Gautier recommends a Wolffer's Claletto red (also Long Island-based) with his fall-right-off-the-bone wild boar shank braised in red wine.
A second set of published work was featured in an article about Dan Gibson, owner of Grazin' Angus Acres farm, who supplies our city with some of the best meat in the state. This took me to Carroll Gardens' Seersucker, where Rob Newton uses Gibsons' beautifully marbled, tender and juicy meat in a meatloaf with stone-ground grits & tasso gravy, a chili / grilled cheese lunchtime combo, and a decadent burger drenched in pimento cheese (I can attest to all three being delicious).
Anyway, go pick up a copy at your local bookstore, Whole Foods, Barnes & Noble, or any business listed HERE ......Enjoy!
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