Swedish Techno Invades Vegas

If you thought this was going to be about Swedish House Mafia, I’m sorry. Hope­fully you’ll find this better.

I am of course, lis­ten­ing to an Adam Beyer set as I write. Want to know what beats are dri­ving me? Click here

I’m pretty sure Swe­den hasn’t invaded any­where since… Abba? The first Ikea in the US? This guy?

The Swedes are bet­ter at a lot of things than most: pro­duc­ing tall beau­ti­ful peo­ple (mostly blond), DIY mod­ern fur­ni­ture, and techno. And there’s no bet­ter ambas­sador to send than Adam Beyer.

Elec­tric Zoo New York 2009


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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.

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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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What I’m eating AFTER Thanksgiving

It was nice to come home to my mom’s house in medias res of Thanks­giv­ing din­ner prepa­ra­tions. The turkey was already in the oven (breast down, at my behest), pies made, Fil­ipino soups sim­mer­ing. The scene was typ­i­cal of most din­ing room tables in Amer­ica yes­ter­day, so I won’t bore with you with what you already know.

But here’s our turkey, if you’d like to take a gan­der (breast up because we flipped it back up in the last 30 min­utes of cook­ing to brown):

But you all know what a turkey looks like on Thanks­giv­ing. Instead, I’m going to move on to my forte: left­overs. [Read more…]

What I have to show for myself from Brussels — part 1

So, to be com­pletely hon­est, for some rea­son for another, I don’t have a whole lot of pic­tures from my stay in Brus­sels. I can tell you, how­ever, that I did eat really well. So this will be a nice lit­tle test to see how much of it I can actu­ally recall, no thanks to the copi­ous amounts of alco­hol, but also since I don’t have much pho­to­graphic evi­dence to jog my memory.

Like the lit­tle West African cafe, L’horloge du Sud where I’m pretty sure I ate Sene­galese cui­sine for the first time. There was the poulet in a bright cit­rus sauce, not unlike a Cuban mojo, except with a round tart­ness and not so sweet. I’d go back for the piri piri-like chili oil that I couldn’t stop eat­ing, despite cough­ing from its airy, yet intense heat that shot to the back of the throat. It brought tears to my eyes.

Then there was the red wine-braised veal short ribs I made as a thank you for my gra­cious host. Went on a lit­tle adven­ture to a fan­tas­tic butcher called Jack O’Shea to track down these beau­ti­ful short ribs. It was rain­ing. I got lost. Cabs were taken. [Read more…]

Ceviche. Not pickles. Ceviche.

A few weeks ago I had com­plained via face­book about a press release I had received from a restau­rant tout­ing “cau­li­flower ceviche” in honor of World Vegan Month (this month, FYI). I noted that veg­eta­bles mar­i­nated in an acid such as lime juices does not ceviche make. It makes pickles.

Any­way, to be fair I am not a huge ceviche (real or oth­er­wise) fan. Not that it isn’t tasty, but when I wake up in the morn­ing think­ing about din­ner (because I do that), not once have I ever thought “man, I really want to eat some ceviche for dinner!”

But I have been think­ing about this ceviche lately. [Read more…]

What I Listened to Today

I’m tak­ing a lit­tle break from my trav­el­ogue tonight as I’m using up all my words on a New Years Eve guide I’m writ­ing (any­one have any other ways to say “ring in 2013?” I’m pretty sure I’ve used them all).

So here’s a track that I lis­tened to a cou­ple times today by Richie Hawtin and the late Pete Nam­look, the Ger­man elec­tronic music pio­neer who passed away sud­denly about a week ago. This was their first col­lab­o­ra­tion in 1994.

Floaty and ethe­real, accord­ing to Hawtin they recorded this shortly after New Years in 1993. So it’s been help­ful to write with this in the back of my head today.

From Within: A Mil­lion Miles to Earth

Thank you for the music.