Even the most committed ~foodie~ will admit to having woken up with chili sauce on their pillow at least once.
Mr. Wonderful finds meat paradise in London and incredible Thai food in Amsterdam.
“I was one of those kids that set fire to stuff—and now I burn shit every day,” says London Log Company founder Mark Parr, whose specialist charcoal adds a unique smoky flavour to meat dishes.
Last weekend, I joined a bunch of chefs in Cornwall, England, at the behest of Tom Adams, Pitt Cue Co.'s owner and Mangalitsa lover to learn how to kill the Rolls Royce of pigs from the Austrian porcine authority, Christoph Wiesner.
I flew to the wee Norwegian town of Mosjøen for the Arctic Food Festival, where a group of local and foreign chefs gathered together to bury lambs' legs, eat fly agaric mushrooms, and exchange food knowledge.