About

I love the intersection of high and low culture when it comes to food.  Pairing homemade brown bag fried chicken with champagne.  Drinking craft beer out of plastic cups.  French press shade grown coffee with a McDonald’s breakfast sandwich.  I like people who won’t scoff at beer and hotdogs on a summer day, but who also can appreciate the murky gray-green veins on an aged bleu cheese.  It’s in these spaces I most try to place my eating and drinking, knowing you can’t truly enjoy one without the other.

“That is my favorite kind of integrated person. Some of each thing and not too much of any one.”
― Gabrielle Hamilton, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef

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