My favorite dishes of 2012, plus 2013, here I come!

I had a pretty fan­tas­tic 2012, for which I am grate­ful. Two techno tours of a life­time in one year, inter­viewed some of the biggest culi­nary names in the world, inter­viewed my favorite DJ in the world, new adven­tures, new friends, new bonds, new blog!

So I didn’t want to write some sort of cliche res­o­lu­tion or best of 2012 or trends for 2013 list, so instead I’m going to rat­tle off some shit that the worked for me this year (in no par­tic­u­lar order):

The first step to get­ting any big task or project done is to write it down.
Always go with the deci­sion that makes for the bet­ter story.
Be care­ful what you wish for.
Com­mit to it. [Read more…]

The Dining Companion Rules

In my line of work, I often get asked what hap­pens when I go to review a restau­rant. While there are some tricks of the trade that I keep to myself, I wouldn’t be any­where with­out a list of faith­ful din­ing com­pan­ions. It’s a ranked ros­ter of 6–7 indi­vid­u­als whom I can call on to join me for any meals or restaurant/club/show open­ings that I may be invited to or that I have to observe.

Gen­er­ally, they’re a good group that I’ve curated much like in Reser­voir Dogs where Joe Cabot picks Mr. Orange, Mr. Blonde, Mr. Blue, Mr. Pink, etc. for a dia­mond store heist based on their tal­ents and dis­po­si­tions (i may or may not also assign each din­ing com­pan­ion their own alias in my stories).

So while in gen­eral they’re all decent, rel­a­tively adven­tur­ous eaters — based on their idio­syn­crasies tastes and palates I know who’s best to take to a gas­tropub or a Chi­nese bar­be­cue food truck, or whom I can bring to a 1-Michelin star restau­rant, but not a 3-Michelin star restau­rant, etc. If one has done espe­cially well at a high end steak house, I might con­sider that they may be ready to move into finer din­ing at a French restau­rant. Some pass the tests, some don’t. [Read more…]

The Fanciest of Fancy Ham — Jamon Iberico at Julian Serrano

While I do love all vari­eties of cured pork shank, there’s one in par­tic­u­lar that has a spe­cial place in my heart (and also some vital real estate in my arter­ies). I am speak­ing to the illus­tri­ous jamon Iberico.

Not really a leg to stand on, so it comes with its own stand.

[Read more…]

What I’m Listening To Tonight

Every­one is in a scram­ble the two weeks before the Christ­mas hol­i­days (myself included). So while I’m edit­ing some stuff on my big Sat­ur­day night in (I know, I’m an ani­mal!), I’m hav­ing Tom­my­Four­Se­ven keep me company.

So pretty.

I caught him, his bang­ing sets and his high cheek­bones both in Ams­ter­dam and Berlin, after never see­ing him before. You can see why I’d want to see him repeatedly.

Oh yeah, and this his set that I’m lis­ten­ing to. Tom­my­Four­Se­ven at Time Warp Holland

Photo cour­tesy of Res­i­dent Advi­sor.
Tom­my­Four­Se­ven Time Warp Hol­land set cour­tesy Medellin Style

Chicago recap: One giant progressive meal

Want to lis­ten to what I’m hear­ing while I’m writ­ing this? Click here

Chicago, as usual, was a blast with my fam­ily and degen­er­ate friends. Got to hit up the usual sus­pects, Sun Wah for Peking Duck, Den­geos for a gyro, and our peren­nial favorite, Seven Trea­sures for this:

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