EXPLOREMY LIBRARY
Food & Wine
Saveur

Saveur October 2015

This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.

Country:
United States
Language:
English
Publisher:
Bonnier Corporation
Frequency:
Quarterly
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6 Issues

in this issue

2 min.
what is good taste ?

One of the tastiest things I’ve ever nibbled on was a tiny pineapple, carved for me by a nice lady near a beach somewhere on Easter Island. The day was hot; the fruit was cold and sweet, its miniature leaves pulled back and held like a popsicle stick. There were, in fact, two ladies on the beach (sisters, I was told) operating identical, competing baby-pineapple stands in an otherwise utterly deserted corner of this most remote Pacific island. Under an unrelenting sun, I ate my fruit and stared in slack-jawed wonderment at the ancient moai. The famous stone heads stared impassively back at me, perched at the edge of the vast, endless sea. Everything was amazing. Because taste has as much to do with where you are as what you’re…

2 min.
a world’s fair that’s all about food

C ollard greens are growing in Milan. Collards and Clemson okra and red Tabasco chile peppers. They and dozens of distinctly American vegetables and herbs are sprouting out of the quarter-acre “vertical farm” growing along the length of the USA Pavilion at Expo Milano (usapavilion2015.net), the vast world’s fair under way through October 31 some six miles northwest of the Piazza del Duomo as the pigeon flies. This year’s theme: How to feed a rapidly growing world population. Number of countries participating: 145. Official mascots: a gaggle of smiling, anthropomorphized fruits and veggies (including Guagliò the Garlic and Rodolfo the Fig). What’s cool about America’s involvement at the expo? Well, there’s the giant vertical farm—plus the fact that they’re selling New England–style lobster rolls at the pavilion’s food truck court…

2 min.
mr. smith rocks washington

I couldn’t move my vineyards out of Walla Walla,” says Charles Smith as we stand outside his new 30,000-squarefoot winery in the Pioneer Square neighborhood of Seattle. “But I could move my winery here,” he says, as he gestures to Seattle’s clattering urban landscape . A former Dr Pepper bottling plant redesigned by acclaimed architecture firm Olson Kundig, it’s all modern layers of steel, glass, and concrete with two glasswalled tasting rooms inside. With his new building, Smith is making a point: Good wine can be fun, and not everything has to be yoked to tradition all the time. Smith even plans to display a massive sign on his roof as a call to would-be visitors flying in planes overhead—not exactly the demure overture you would expect from a respected…

1 min.
the next big little thing

You would be forgiven for being unable to find the little, unassuming Italian village of San Vito di Cadore on a map, but AGA (Via Trieste 6; agaristorante.it), a new restaurant from husband-and-wife team Oliver Piras and Alessandra Del Favero, is about to change that. Located in the Dolomites, next to the couple’s larger, less formal trattoria, AGA is small—that would be only-fourtables small—and is the epitome of the zero-kilometer movement that’s all the rage. All veggies are grown on the couple’s farm, game is shot in the fields nearby, and herbs and salads are sourced from the woods above the restaurant. Yes, Piras worked at René Redzepi’s Noma before bringing his mentor’s emphasis on foraging alpine-side, but folks in this region have been gathering wild food since long before…

2 min.
l.a.’s craft cocktail boom

The Veteran ERIC ALPERIN Craft cocktails were rare in L.A. in 2007 when New York City barkeep Eric Alperin went West to open The Varnish in the back of Cole’s, a classic downtown French Dip joint. The pioneering speakeasy turned out to be the training ground for future star bartenders like Chris Bostick, Marcos Tello, and Chris Ojeda, who have gone on to open their own cocktail operations. Alperin also set the standard for impeccably made drinks at The Varnish (118 E 6th Street; thevarnishbar.com), which it maintains today with riffs like the crisp John Collins (pictured above; $13), featuring malty genever instead of gin. The Innovator DEVON TARBY A partner at cocktail consulting company Proprietors LLC, Devon Tarby got her start at The Varnish before linking up with David Kaplan and Alex…

2 min.
why the anti-food-waste movement matters

Isabel Soares was nervous as she stepped up to the stage at the MAD Symposium in Copenhagen, but she knew this was her best chance to alert the culinary world’s elite to a monstrous injustice in the food world: rampant discrimination against ugly produce. Sound crazy? It’s not. Produce distributors around the globe have stringent rules for the size, shape, and number of blemishes (usually zero) for a tomato or peach. If the rules were the same for humans, the petite brunette noted wryly, ”Being so short, I wouldn’t be fit for the market.” Her solution? Fruta Feia, or Ugly Fruit, a co-op that collects and sells imperfect fruit at bargain prices. Since its founding in 2013, it has rescued more than 140 tons of food. With Soares’ help, food waste has…