Enjoying Issue 113?
LEGENDARY CHEFS. JAW-DROPPING DISHES. INSPIRING STORIES.
Welcome to the hardback food magazine that chefs and food enthusiasts turn to for inspiration. We encapsulate a chef’s full-circle journey in memorable short story form, with stunning photos that pay homage to one-of-a-kind recipes.
In each issue we go on-location and get behind the scenes to reveal
what it takes to create unforgettable dishes.
Our original handiwork is what sets us apart and has made Art Culinaire
so magical all these years.
Please enjoy these few snippets and fantastic photographs from recent issues.
FROM ISSUE 111
BENJAMIN SUKLE, BIRCH
PROVIDENCE, RHODE ISLAND
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. Sukle says, “It’s as pure as ingredients get.”
FROM ISSUE 111
BERNHARD MAIRINGER, BIERBEISL
LOS ANGELES, CALIFORNIA
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.”
Our feature that begins each magazine. Enjoy a full spectrum of opinions, wisdom and whimsy from the finest artisans and craftsmen.
FROM ISSUE 111
GLAZED and CONFUSED
The Earth Stands Still for Artist Eric Joyner
Story by Barb Rybicki
“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.
Every quarter we send three wine professionals an unmarked bottle. They taste, and send us their notes. There are no egos. No wrong answers. We’re not trying to trip anyone up. Just gather impressions on a classic varietal from a classic appellation.
“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