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SUMMER ISSUE 2017:

The Masters of Food & Drink

In the peak of summer, what’s better than a slow-cooked meal, cold beer, and fine ice cream? To answer that question, we’re revisiting some of our favorite masters of food and libations. We begin with three: Paula Wolfert, who introduced the West to the magic of old-world clay-pot cooking; the boys of Method Beer, who are pushing the limits of alcohol science; and Andrea Soban, a master gelatiere from gelato’s birthplace--the mountains of Northern Italy. More coming soon.

SUMMER ISSUE 2017:

The Masters of Food & Drink

In the peak of summer, what’s better than a slow-cooked meal, cold beer, and fine ice cream? To answer that question, we’re revisiting some of our favorite masters of food and libations. We begin with three: Paula Wolfert, who introduced the West to the magic of old-world clay-pot cooking; the boys of Method Beer, who are pushing the limits of alcohol science; and Andrea Soban, a master gelatiere from gelato’s birthplace--the mountains of Northern Italy. More coming soon.

SUMMER ISSUE 2017:

The Masters of Food & Drink

In the peak of summer, what’s better than a slow-cooked meal, cold beer, and fine ice cream? To answer that question, we’re revisiting some of our favorite masters of food and libations. We begin with three: Paula Wolfert, who introduced the West to the magic of old-world clay-pot cooking; the boys of Method Beer, who are pushing the limits of alcohol science; and Andrea Soban, a master gelatiere from gelato’s birthplace--the mountains of Northern Italy. More coming soon.

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