Home///August 2017
Food & Wine toasts the global epicurean experience. Every issue brings you mouthwatering recipes packed with fresh, seasonal ingredients that’ll wow everyone. Discover the latest mustvisit foodie destinations and Chef tested tips and techniques for faster and more flavorful meals. Plus, get food & wine pairings from the pros and co*cktail recipes that will add spirit to any gathering. Subscribe today and join your community of Food & Wine lovers!
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in this issue
IN THIS ISSUEEDITOR’S LETTERTHIS MAY NOT BE MY BEST LOOK. My fingertips are stained orange from Old Bay, my tank top splashed with drawn butter and clam juice. “You’ve got co*cktail sauce on your chin,” says my husband, offering me yet another paper towel. Frankly, I’m a mess—and I could not be happier.We’re at the far end of a sun-drenched pier, on the near side of a long summer weekend, watching schooners drift across the river. Seagulls circle and eye our scraps. And there are plenty of them: Our pine-green picnic table is littered with clam shells, lemon wedges, Captain’s Wafers crumbs, spice dust and the cracked remains of a dozen Maryland blue crabs. There’s no way to do this neatly. But that’s how lunch goes at The Crab Claw in St. Michaels,…3 min
IN THIS ISSUESundae BestSAMEH WADI is a self-proclaimed ice cream fiend. He’s also lactose intolerant. But that hasn’t stopped the entrepreneurial chef behind World Street Kitchen in Minneapolis from giving in to his sweet tooth. “I always found myself going to ice cream shops and asking for a scoop of each flavor because I wanted to try them all,” says Wadi, who recently opened his own shop, Milkjam Creamery (milkjamcreamery.com), in Minneapolis’s quirky Uptown neighborhood. That’s the inspiration behind this monster sundae, dubbed All of Them: every Milkjam flavor (including dairy-free options like lemongrass-yuzu and toasted coconut) piled onto a single platter. It’s the dessert equivalent of a mixed grill. Turn the page for more ice cream innovations.CREAM OF THE CROPGet your fix at these four next-level shops.The Experimenter This fall, Sam Mason…1 min
IN THIS ISSUE3 ALFRESCO UPGRADES WE’RE OBSESSING OVERLe Souk Pillows“Made from Turkish kilims, they brighten up any space,” says Polonsky. $34; find similar styles at soukshop.com.The Citizenry BasketsSizable and durable, they’re “a convenient way to elevate simple potted plants,” says Polonsky. $150; the-citizenry.com.Vibrant Stacking Stools“It’s always good to have chairs you can pull up as your dinner party grows,” says Polonsky. $79; urbanoutfitters.com.FLOWER POWER We’ve spotted sunflower seeds, blossoms, sprouts and roots on menus across the country. Our favorite: mackerel crudo topped with the herbaceous blooms at Sunday in Brooklyn. Clearly, petal pushers are making a comeback. sundayinbrooklyn.com.CLOCKWISE FROM TOP LEFT: RICKY MICHIELS; CANDY KENNEDY; COURTESY OF URBAN OUTFITTERS; THE CITIZENRY; LE SOUK (SOUKSHOP.COM); GETTY IMAGES/WESTEND61…1 min
IN THIS ISSUEABOUT PARKTALULA’S Burnished pies cover the farmhouse tables at this essential Asbury pizza shop. We love the mix of classic Margheritas and New World inventions topped with cashew ricotta and vegan pepperoni. talulaspizza.com.HIGH VOLTAGE CAFE This breezy coffee shop with two outposts—along the boardwalk and downtown—pours local Maiden Coffee alongside a Baltic-inspired menu of pierogies and open-face smoked salmon sandwiches. highvoltagecoffee.com.THE ASBURY The first hotel to open here in 50 years boasts a lobby greenhouse (Jersey tomatoes, anyone?) and vintage pinball machines. theasbury hotel.com.BETTY’S ICEBOX The retro boardwalk stand sells Hawaiianstyle shave ice, frozen pops in flavors such as matcha latte and strawberry lemonade, piles of ribbonlike shaved ice cream and on-trend Scandinavian sweets. bettysicebox.com.CARDINAL PROVISIONS Asbury’s cool kids gather at Grace Crossman and Laura Brahn’s shades-of-Sqirl luncheonette, for barley bowls,…2 min
IN THIS ISSUEDRINK YOUR GREENSMove over, cloying co*cktails. Bartenders everywhere are dialing down the sweetness and embracing ingredients more commonly found at the farmers’ market. We love the refreshing Salado Verde at chef Enrique Olvera’s white-hot all-day spot Atla in New York City (atlanyc .com). “I wanted to express savory flavors,” says beverage director Yana Volfson, who designed the drink as an homage to Olvera’s aguachile—a saucy, Mexican take on ceviche. Volfson’s co*cktail is a jade-tinted eye-opener made with freshly juiced serrano chiles and hothouse cucumbers. Spicy, intense and spiked with Yola Mezcal, this is a green juice we can get behind.…1 min
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