We’ve had a particularly brutal winter this year, even for Chicago standards, so our summer issue was especially fun to put together. We were able to dig into all the pleasures of BBQ, festivals, picnics and grilling just a little bit ahead of Mother Nature’s schedule.
Soon we will make our way, once again, to the Food & Wine Classic in Aspen, where we’re thrilled to help sponsor the Pork & Co. Industry Nights event with chef Justin Brunson of Rappahannock River Oysters, Buffalo Trace and Old Major in Denver. Stop by and say hello!
There is no more sensational side dish than freshly picked, sweet corn. Ian Knauer, host of “The Farm” on PBS, passionately describes his ritual of tasting that first ear of summer corn in “Summer’s Sweetest Vegetable.” And from chef Elizabeth Karmel, we learn all about making pizza on the grill in “A Different Kind of BBQ.”
According to Jared Rouben of Moody Tongue Brewing Company, having your face slathered in barbecue sauce and then taking a swig of ice-cold beer is what summer is all about—and we certainly wouldn’t argue. In “High Spirits,” he gives his personal recommendations for pairing the two together.
And our best-loved picnics require nothing more than a jaunt to the local store, butcher or sausage maker, plus a sharp knife and a bottle of fine wine. In “In Season: Old World. New World,” we show you ways to create a sensational charcuterie and cheese picnic.
Now, Who’s Hungry™ for summer?
See full post here: Articles2014-07-10.