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Food & Wine 🍷

Food & Wine // Interviews, shortform and longform editorial content

 I got to do a first look at Black Tap – you've probably seen their loaded up milkshakes making the rounds on the Insta, even if you didn't realize it was them. The New York restaurant was hosting a weekend only pop-up in L.A., and I got to interview Michelin-recognized Chef Joe Isidori for this super sweet preview. 1600 calories later: TOTALLY WORTH IT.  Read it here .

I got to do a first look at Black Tap – you've probably seen their loaded up milkshakes making the rounds on the Insta, even if you didn't realize it was them. The New York restaurant was hosting a weekend only pop-up in L.A., and I got to interview Michelin-recognized Chef Joe Isidori for this super sweet preview. 1600 calories later: TOTALLY WORTH IT. Read it here.

 I got to do a sneak peak at Mexico City-based chef Maycoll Calderón's first U.S. restaurant, Tintorera. I slurped sea bass ceviche in the name of journalism, and got to delve deeper into one of the most exciting outposts of Modern Mexican cuisine –  read it here .

I got to do a sneak peak at Mexico City-based chef Maycoll Calderón's first U.S. restaurant, Tintorera. I slurped sea bass ceviche in the name of journalism, and got to delve deeper into one of the most exciting outposts of Modern Mexican cuisine – read it here.