Best Food Writing 2013
“A great companion for a culinary road trip . . .
You think road trip and you imagine a dog-eared atlas, a bag of Cheetos on the shifter, feet up on the dash—time and opportunity, both, ostentatiously yours. I’ve had that road trip. This one, though, starts at the airport at 5 a.m. to get my photographer friend Penny and me to Birmingham, Alabama, in time to “catch the light.” I’ve had to arrange babysitters, school backpacks, and restaurant staff issues to get this six-day stretch of open road.... Penny, the one understandably most concerned with catching the light, is equally unrelaxed as we get in the rental car.
Ironically, we’re heading out on the road to get . . . “home.” Home cooking. Not the roadside diner kind, and most emphatically not the homey stuff that restaurant chefs are peddling these days, with their “house-made” salumi, bacon, pickles, bitters, honey, gin, charcoal, mead, candles, and aprons. Little exhausts me quicker. I’m looking for the habits and the eccentricities of the true amateur.MoreLess
You think road trip and you imagine a dog-eared atlas, a bag of Cheetos on the shifter, feet up on the dash—time and opportunity, both, ostentatiously yours. I’ve had that road trip. This one, though, starts at the airport at 5 a.m. to get my photographer friend Penny and me to Birmingham, Alabama, in time to “catch the light.” I’ve had to arrange babysitters, school backpacks, and restaurant staff issues to get this six-day stretch of open road.... Penny, the one understandably most concerned with catching the light, is equally unrelaxed as we get in the rental car.
Ironically, we’re heading out on the road to get . . . “home.” Home cooking. Not the roadside diner kind, and most emphatically not the homey stuff that restaurant chefs are peddling these days, with their “house-made” salumi, bacon, pickles, bitters, honey, gin, charcoal, mead, candles, and aprons. Little exhausts me quicker. I’m looking for the habits and the eccentricities of the true amateur.MoreLess
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