Toggle navigation
  Posted: Jun 12, 2012 9:58 PM FEED
6
0 Kelvin

More posts from this user

Winner, winner, chicken dinner. Tortillas and grilled chicken in #KCK.
#Repost @bonjwing.
・・・
Also announcing the release of vol. 6 of @driftmag, focusing on the coffee culture of Mexico City. I return a sixth time as editor, and, in this issue, I contribute as a writer and photographer. We visit the churrerías, cafés, and panaderias that keep this sprawling capital city going. Photographing for Drift Magazine. • Mexico City; Mexico. (June 22-27, 2017)
#Repost @bonjwing.
・・・
Announcing the release of vol. 4 of @ambrosiamagazine, focusing on the culinary traditions and trends of Mexico City. For this issue, I return as an editor, and am featured as a writer and photographer. Here are a few photos from my article on Lucio Usobiaga’s bid to revive the ancient agrarian way of life in the chinampas of Xochimilco, in partnership with Mexican chefs like Enrique Olvera. Photographing for Ambrosia Magazine. • Xochimilco, Mexico. (June 27, 2017)
🎶 Somewhere, over the rainbow, skies are blue. And the dreams that you dare to dream, really do come true... 🎶

Back in the land of Dorothy. #Kansas #Home
And now, for something completely different...
A thick potato darphin with Maine sea urchin and jalapeño relish. A pit-stop dinner to see the boys at Wildair, who will be cooking at this year’s #12Days2017. #NewYork
My dad always said, make it nice, or make it twice. Salads, chicken and rice, curried cauliflower; lunch in #NewYork with the ladies.
During low tide, the water recedes enough to expose a wide, marshy flat on which cars drive across the strait on a narrow pass called the Passage du Gois, which connects the island of Noirmoutier to the mainland of #France. During this 6-hour window, locals come to gather oysters, cockles, and clams.
Waking up on the island of #Noirmoutier to a magnificent sunrise breakfast. Cured and potted meats; smoked and potted fish; cheese and yogurt; breads, cake, and brioche studded with pralines rosés; local honey, jams, and butter; pear nectar and pears stewed in vanilla; rice pudding; and a steaming bowl of good-old, European-style coffee. This at Maison Moizeau.