Issue 113 is out
Encapsulating a chef’s full-circle journey in short story form.
Going Pennsylvania Dutch
Benjamin Sukle pushes himself and his crew, always asking, ‘What would make this really good?” He’s galvanized by the bright ground greens and the fatness of the mayo and fluke in his “super rustic” fluke dish. “It’s as pure as ingredients get,” Sukle says.
BENJAMIN SUKLE, BIRCH
PROVIDENCE, RHODE ISLAND
Santa Monica Boulevard: We love it!
Los Angeles is a teaming metropolis of 3.8 million people, but you can’t miss Chef Bernhard Mairinger. His six-feet seven-inch frame is a give-away, particularly when wearing lederhosen. But, it’s his authenticity that makes him stand out in a town Andy Warhol once called, “plastic.”
BERNHARD MAIRINGER, BIERBEISL
LOS ANGELES, CALIFORNIA
Enjoy a full spectrum of opinions, wisdom and whimsy from the finest artisans and craftsmen.
Glazed and Confused
“My hope is that my paintings might make people think about themselves,” Eric says. At first glance it seems a stretch that viewers would relate to his robots. Yet Joyner’s executions humanize them, despite their mostly expressionless faces. “I aim for two to three emotions in each,” he says. Yet there’s a hole in the story. After Joyner composed about seven robot-themed paintings, he felt stuck. “They needed a nemesis”, Joyner says. “What is the opposite of robots? Donuts.” Naturally.
THE EARTH STANDS STILL FOR ARTIST ERIC JOYNER
BY BARB RYBICKI
We send three wine professionals an unmarked bottle. They tell us what it is.
“I was excited when the package with the mystery wine arrived this morning. Little did I
know how hard this was going to be.”
SIGHT: Pale to medium straw, but didn’t see any green. Suggesting warmer climate, or was it the grey Seattle sky?
SMELL: Very clean, moderately aromatic, and youthful. Distinctive but not overbearing flavor profile.
PALATE: Dry with some residual sugar that leads to more body. Medium-bodied with a soft texture. Alcohol is medium to high. Acidity is moderate to high but subdued by the residual sugar.
INITIAL CONCLUSION: Due to the weight and acidity, I am going to go with Old World from a moderate climate. Initially I got a lot of bitter almond with lower acidity, thinking it was a Pinot Gris, but when I re-tasted at a colder temperature it was lighter and drier with a different profile. I thought of Marsanne, but it was the gas that convinced me it was Grüner Veltliner.
FINAL CONCLUSION: Grüner Veltliner from the Wachau, Smaragd 2011