Narita boy missable
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It's chock full of interesting food, but much of it is hidden among mediocrity, esoteric signs and thousands of people knocking into each other. I've mentioned before that Chinatown always presents something of a challenge to me. The slideshow above is just a preview of what's to come. The first post went up last month with photos of Emily Cavalier cooking dishes for November's Midnight Brunch supper club.
#Narita boy missable series#
Following the examples of Michael Harlan Turkell's Back of House series and my friend Donny's Foodaisance project, I want to call attention to the work that goes into cooking, preparing, cutting, cultivating and even killing the food that so many of us enjoy and obsess over.Īlthough the project will not be limited to Brooklyn, starting Wednesday, I'll be posting some photos on Nona Brooklyn every other week. To begin, I'm launching a new photo project that I'm very excited about, called Food/Work.Įxpanding on the Butchery project of the last few years and the kitchen shoots I've done in the last several months, Food/Work explores the real effort that gets food on our tables.
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2011 was packed with experiences and opportunities that I hope to build on for years to come. Joined by fellow anglophones from Brooklyn and the UK that we met at an Aussie bar down the road, we dove in together and had a pretty good meal.Ĭontinue reading "Cuzco: Eating Cuy at Victor Victoria" » We got totally lost the first time we tried to go there, but managed to track it down the next night. He recommended Victor Victoria, a small restaurant that's small, divey and off the beaten path.
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I didn't go hunting for cuy after that, but I mentioned that I wanted to try it to Arturo, a friend of a friend, who leads food tours in Lima (more on that later). In Aguas Calientes, I almost had cuy confit at The Tree House But they didn't have any on hand. Really though, when was I going to have the opportunity to try it again. Guinea pig is a local delicacy that I admit had me both curious and a little grossed out. In Peru, cuy was the elephant in the room. I try to be adventurous enough that I don't miss a good meal due but not so much that I'm just eating something because it's there. It's a fine line between being an open-minded eater and being the idiot who'll eat anything on a dare. Check out the plan for this weekend's festivities after the jump.Ĭontinue reading "This weekend, Bed-Stuy Crawl returns!" » It was an amazing time and we're doing it all over again this weekend. Last time, led a group of 40 from Fulton Grand on the Clinton Hill border to Breucklen Cellars, Vodou Lounge and finally Black Swan. If you missed the first Bed-Stuy Crawl back in February, here's your chance to make it up to yourself. Your options were to hang out at an old man bar or to spend the whole time at one of a handful of scattered restaurants around the area. As recently as five years ago, the idea of being able to spend a Saturday evening out with friends without leaving the bounds of Bed-Stuy was pretty unlikely. Having lived in Bed-Stuy since I was a kid, I have to say there hasn't been a more exciting time to live in the neighborhood. This Saturday, April 14th, Nicole Taylor, Alisha Miranda and I will be hosting our second installment of our Bed-Stuy Crawl series. I hope to write a few posts about some of the specific places we visited, but who knows when I'll have time for that, so let's start with the highlights - after the jump.Ĭontinue reading "Queens: A Roosevelt Avenue Street Food Tour" » Leading us through this unfamiliar territory was Jeff Orlick, aka JeffreyTastes, who runs regular tours of the area. Siobhan and her blogging partner Alex are writing a street food cookbook and Donny and I will be providing some of the photography. The trip wasn't entirely for leisure, though. Last weekend, it took me to Roosevelt Avenue, where I grazed my way down thirty blocks with my fellow Midtown Lunch contributors, Donny (of Eat To Blog) and Siobhan (of Blondie & Brownie). Last year, the lore took me out to M Wells - twice. That said, I've been hearing great things about the great food there for years. In fact, besides going to the airports, I mostly like to avoid the borough as a whole.