Food & Wine USA – May 2020
English | 121 pages | pdf | 143.2 MB
Welcome at Food & Wine USA Magazine May 2020 issue
DEAR READER,
I hope this note finds you healthy and safe. As of this writing on March 17, the world beyond my kitchen table feels tiny and humbled by the COVID-19 pandemic.
Everything is different today than it was yesterday. Many of our favorite restaurants and bars have closed, some for good, and family trips have been canceled, impacting millions of workers in the hospitality and travel industries. At home, we’re speaking an entirely new vernacular, practicing social distancing in an effort to flatten the curve. For me, that means hunkering down and cooking. A lot.
This may seem like a strange time to publish a travel issue. None of us can predict what tomorrow will bring, much less a month from now, but I believe that we will eventually recover from this global event stronger and more united than we have been in decades. I believe our best instincts will prevail. They have to. Though right now we’re forcing ourselves to isolate from one another, our curiosity will eventually prevail; we will break down borders again and reconnect.
I believe in silver linings—in small ones, like the walk my family and I took with the dog this afternoon in between work conference calls, or the chicken-miso soup we made together tonight. And in much bigger ones, like what happened a few days ago, when home bound residents across Italy sang the country’s national anthem from balconies and windows in unison while the country remained on lockdown. Videos of families singing and playing instruments were a gesture of connectedness in the face of tremendous hardship. It reminded me to remain hopeful, to remember that together, we are resilient.
And so we bring you our Spring Travel Issue, with an ode to Friuli, in northern Italy of all places, with Bobby Stuckey and Lachlan Mackinnon-Patterson. Stuckey, a Master Sommelier, and Mackinnon-Patterson, a 2005 F&W Best New Chef, have been returning to this corner of Italy for 17 years. The region inspired their acclaimed restaurant Frasca Food and Wine in Boulder, Colorado; their new book, Friuli Food & Wine USA Magazine; the stunning lasagna on this issue’s cover; and other gorgeous recipes and top-notch wines (see “Friuli, Forever” p. 108). While you might not step on a plane this month, let William Hereford’s photography and the rustic, comforting recipes take you there. And when Frasca and Stuckey’s and Mackinnon- Patterson’s other restaurants reopen in Colorado, go there, too, for world-class hospitality.
All of the contributors to this issue share an obsession with travel that matches our own. Take Nashville chef Maneet Chauhan’s kaleidoscopic tour de force of chaats, India’s mouthwatering snacks (p. 84). Or contributing editor Betsy Andrews’ take on Japan’s craft sake scene (p. 102). Or chef Kwame Onwuachi’s new column on discovering his roots in Trinidad, with great recipes to match (p. 38). Each story is a reminder that travel connects us, inspires us, and feeds us, bringing it all home with cookable recipes to eat and things to drink.
When this pandemic subsides, the world will need us at the table—at hotels, bars, and neighborhood restaurants—sharing our cultures, more than ever. Until then, look after one another, and cook something good tonight.
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