I drew Mario Batali as a golden statue for the September issue of GQ. You have to check it out in print — David Chang’s article about ordering tasting menus rules, and the page is so fun.
I love going to Batali’s restaurant Otto Enoteca, and I’m dying to try Del Posto. This is most certainly in honor of his Croc-wearing self and delicious food.
Many thanks to Chelsea Cardinal for the art direction and this crazy awesome assignment. I like smiling while I draw :)
In honor of the 20th anniversary of Thomas Keller’s legendary Napa restaurant, The French Laundry, F&W’s Kate Krader and Chelsea Morse have collected reminiscences and lessons from some of the chefs who worship him. Here are a few of his teachings.
Travis Hood is raising a rare species of pig called the Red Wattle. He’s part of a small but growing movement across the country to hold on to biodiversity and save heritage breeds.
Red Wattle are particularly delicious pigs and I am thankful there are those farmers who are working tirelessly to expand the populations of heritage breed animals.
Sliced roast beef atop dressed greens and sliced yellow tomatoes.
One-third of the seafood Americans catch is sold abroad, but most of the seafood we eat here is imported and often of lower quality. Why? Author Paul Greenberg says it has to do with American tastes.
Storm erupts in casserole dish after Winterson tweets picture of half-skinned rabbit, along with a message saying, “Rabbit ate my parsley. I am eating rabbit.”
Rabbits are delicious.