The theme of our October-November issue is Restaurants and Chefs, with a cover profile by Sarah Anderson of Chef Gabe McMackin, whose Brooklyn, New York, restaurant The Finch was awarded a coveted Michelin star in its first year.
You may not associate Michelin stars with the British country of Wales, but as Jean Kerr explains, the tiny country has five Michelin-starred restaurants as well as numerous food festivals.
Regina Baraban cruised the fjords of Norway on the German-flagged ship Europa 2, and learned about the day-to-day operations of the restaurants. Back in the USA, Evan Woods and Chef Melissa Kelly write about gardening for the restaurant kitchen at Primo on the northern New England coast.
It’s not only customers that a restaurant needs to feed. In our column “Family Meal,” Chef Ben Hasty describes how meaningful it has been to him throughout his career to prepare meals for his co-workers.
Jacob Dean made a trip to Prince Edward Island in Canada and writes about Wyman’s wild blueberry fields and their pollinators. Ana Patuleia Ortins gives instructions on how to make Portuguese pepper paste. Eva Baughman shares her favorite recipe for tri-tip beef roast, and J.D. Landis tell us why his “Odd Bottle” of 1988 Mourvedre is “Music in the Mouth.” Cooking instructor Tracy Cates writes about how to turn kids of all ages into enthusiastic cooks.
You’ll find recipes for a 10-pound meatloaf and mashed potatoes to feed a crew, cocktails and a mocktail featuring homemade apple syrup. With this issue we introduce three new columns: Party Flavors, The Cook’s Camera, and Back Story. We hope you’ll take a look to see what they’re all about.
As always, we welcome your comments and ideas. Write to us at Letters@TheCooksCook.com. We look forward to hearing from you.