From SAVEUR Issue #156
by Gabriella Gershenson
Thanks to modern irrigation systems and other agricultural technologies, Israel's Galilee is a farming powerhouse that today yields everything from kiwis to avocados. But the region's culinary character has roots in ancient traditions that are still practiced here. According to Abbie Rosner, author of Breaking Bread in Galilee (Hilayon Press, 2012), before the formation of Israel in 1948, the Arabs, Bedouins, and Druze (an ancient religious sect) who make up nearly half the area's population "farmed pretty much exactly the way it was described in the Bible." In other words, they tended indigenous foods such as chickpeas, wheat, and olives grown from heirloom seeds.Keep reading »
While reporting our April 2013 special feature on New Orleans, we got to meet the people behind some of the city's most iconic restaurants—the waiters, bartenders, and line cooks who make it all happen. In this Q&A series, they share their stories. First up is Charles Carter, a waiter who has worked at Antoine's Restaurant for half his life. See the interview »
Credit: Todd Coleman
In the Republic of Georgia, bold, unique flavors, ancient methods of winemaking, and epic meals are at the center of a way of life. See some of the places, people and moments senior editor Karen Shimizu encountered while writing her feature on Georgia, which first appeared in our April issue. See the gallery »
Credit: Landon Nordeman
If you're looking to open a restaurant in Miami Beach, Florida, a farm-to-table eatery serving authentic dishes from the Mekhong River region in Thailand may not be the most obvious concept. But John Kunkel, CEO of Miami restaurant group 50 Eggs, is nothing if not persistent in his passions. It's been nearly ten years since he started the process of convincing chef Piyarat Potha Arreeratn—a.k.a. chef Bee—to open Khong River House, a restaurant featuring the foods of Bee's native Thailand. The two met in 2004, when Kunkel was in the process of opening a fast-casual taco franchise, and Bee had a restaurant in North Miami. John would frequently stop by, not to eat the dishes on the menu, but to share the kitchen's family meal—the hearty, flavorful, authentic stuff that Bee and his line cooks were making for themselves, as opposed to the more Americanized take on Thai flavors they sent out to their customers. Keep reading »
Credit: Rolando Diaz
From SAVEUR Issue #156
Here are our picks for where to eat and stay in Galilee, Israel. See the travel guide »
From SAVEUR Issue #155
Georgia is home to a unique winemaking tradition that stretches back thousands of years: Grapes here are crushed, then fermented skin-on for several months in buried earthenware vessels called qvevri. Prolonged contact with the skins produces wines that are rich in tannins, which lend depth and dryness, plus great stability and structure. Keep reading »
Credit: Landon Nordeman
From SAVEUR Issue #155
Boasting dramatic landscapes, a culture overflowing with generosity, and a cuisine full of big, pure flavors, it's easy to fall in love with a country like Georgia. Here are our picks for where to eat, what to do, and where to stay when visiting. See the travel guide »
From SAVEUR Issue #155
I've thought about this meal so many times now that the memory of it feels like a dream: I'm seated at a table whose surface I can no longer see—it has disappeared entirely underneath dozens of overlapping plates. There are only six of us, but the food laid out could easily feed 30. There are loaves of bread; plates of white, salty sulguni cheese; platters of peppery raw radishes, pickled tomatoes, and palate-freshening parsley, tarragon, and green onions; earthenware dishes called ketsi filled with grilled mushrooms and fried potatoes; jars of fresh yogurt and little bowls of rose petal jam and honey to add to it; bottles of tarragon soda; and pitchers of wine, some purple-black saperavi and others amber, apricot-scented rkatsiteli. Keep reading »
Credit: Landon Nordeman
From SAVEUR Issue #155
by Pableaux Johnson
In the photo in Time-Life's 1971 American Cooking: Creole and Acadian, Ella Brennan stands behind her nephew Pip and a table loaded with "typical breakfast items"—including chilled rosé—on a balcony overlooking the courtyard at their French Quarter restaurant, Brennan's. But something doesn't look right. The woman who, to many, represents New Orleans hospitality, appears far too stern. When it comes to how the city eats out, Ella Brennan has been an influential person for more than half a century, matriarch of a dynasty of restaurateurs whose establishments define a kind of quintessential New Orleans dining. Keep reading »
Credit: Todd Coleman
From SAVEUR Issue #155
by Todd Coleman
As I found out while photographing this story, New Orleans is an oyster lover's town: They're emblematic, hungrily sought after, and seemingly everywhere. At the raw bar at Pascal's Manale, shucker Thomas Stewart opens them by the thousand to be eaten the Gulf way: raw on a saltine with hot sauce and horseradish. The white-tiled oyster sanctuary Casamento's charbroils them, each shell a vessel for gurgling butter, garlic, and Parmesan cheese. At Upperline, they're deep-fried and served atop a zesty, garlicky sauce. Keep reading »
Credit: Todd Coleman
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