Food & Wine October 2017

PERFECT PAIRING I’m a Pinot Noir guy. It goes so well with the finely marbled rib eyes I love. A former castmate put me on to Oregon wines, telling me that they have some of the best vineyards for Pinot Noir in the US. I would have to agree. WILL TRAVEL FOR FOOD One pretty dope food city right here in the US is Charleston, South Carolina. We filmed Army Wives there, and my number-one spot was FIG. It stands for Food Is Good, and the food is beyond good. Halls Chophouse and Oak Steakhouse are tied for my favorite steakhouses. ON THE SEVENTH DAY Sunday is my cheat day, and I used to eat bad things, like nachos with anything and everything on top. Now it starts with French toast, an omelet and sausages.…

Project 7 Sweet-tart Champagne Dreams Gourmet Gummies not only taste really good, they also do good: Proceeds go to seven different charities. $5.45 for 4 oz.; project7.com. Bissinger’s Do the antioxidant powers of blueberries count if they’re in the shape of chewy pandas? Let’s go with yes. Blueberry Acai and Blackberry Hibiscus get our vote for most addictive. $4 for 3 oz.; bissingers.com. Pressed Juicery and Sugarfina Like our favorite green juice, these mama and baby bear gummies are made with a zingy mix of apple, lemon, ginger and greens. $3 for 1.7 oz.; sugarfina.com. Woodhouse Chocolate A perfect marriage of creamy and crunchy, this bar, a blend of milk and dark chocolates, is studded with crackly, brownsugary Golden Grahams cereal. $8 for 3.5-oz. bar; woodhousechocolate.com. Tony’s Chocolonely Luckily there’s plenty to go around with these chunky bars. We…

What’s NEW, NEXT, NOW WE’RE PARTICULAR ABOUT our finishing salts. We look forward to new cookbooks like fangirls who anticipate the latest superhero blockbuster. And we’ll eagerly board a 12-hour flight to explore an up-and-coming wine region (watch out, Napa!). We’re obsessives—and so are you. To gear up for Food & WineÕs 40th birthday next year, we’ve compiled the 40 things we’re most excited about this season, from the hottest restaurant openings on our radar to new food tech, like the Farmshelf system (pictured above) that promises to change how we garden. Turn the page and tuck in. 1 BIG IDEAS IN INDOOR FARMING No backyard? No problem. Hydroponic gardening innovator Farmshelf is developing indoor units— each with the footprint of a large bookcase—to help turn everyday spaces into mini vertical farms. Their…

AS PART OF THE legendary rivalry between Australia’s two biggest cities, Melbourne likes to claim supremacy when it comes to food. But don’t tell that to the crop of chefs now raising the bar in Sydney. Or to our sister title Travel + LeisureÕs readers, who selected Sydney as the region’s top food destination—just ahead of Melbourne—in the 2017 World’s Best Awards. Eager for a closer look at Sydney’s humming dining scene, we tagged along with F&W Best New Chef alum Jeremiah Stone, of New York City’s Wildair and Contra, on a tour of the city’s top restaurants. “The vibe is young, with lots of energy,” says Stone. “Chefs who left to work abroad are coming back and creating their own style.” Read on for his favorite finds. —ELYSE INAMINE THE…

ROAST CHICKEN has long been the ultimate anything-goes dish when it comes to picking a wine. Red or white, light or full-bodied, simple or complex—it’s all good. That versatility is due partly to chicken’s mild flavor; add some juiciness and fat, and a bit of crisp, crackling skin, and, seriously, what doesn’t go with it? But what about a pull-out-all-the-stops great roast chicken—maybe even the perfect roast chicken? Could you come up with a wine that would be the nonpareil pairing for it? If you were Sarah and Evan Rich, the San Francisco chefs behind Rich Table and the recently opened RT Rotisserie, you might ponder that very question. The Riches brine their chickens with two secret ingredients: dried porcini, to add a subtle, savory depth, and sprigs of Douglas fir. (The…

FROM THE EDITORS OF FOOD AND WINE AND FORTUNE 1 Katherine Miller CHEF ACTION NETWORK What happens when you combine a chef-obsessed culture with an advocacy warrior at the leading edge of food policy reform? You get the Chef Action Network, a nonprofit founded by Katherine Miller to educate chefs about everything from childhood nutrition to sustainable food systems, and in turn inspire them to mobilize and use their influence to make a difference. Now partnering with the James Beard Foundation, Miller is building an even larger community for change. “Joining with the most respected organization in the food world, we immediately went from a network of hundreds of chefs who had gone through our policy boot camps to thousands through the reach of the foundation,” she says. These chefs are putting…