Curious in Cusco

Mon, Mar 2, 2015 by

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Chicken Gallina in Cusco, PeruThey scare you to death about the altitude shift in Cusco BUT they neglect to tell you about the death defying commercial airline flight path decent. After an eventful corkscrew up over the Andes high peaks and then down into the puma shaped valley that is Cusco, Ant and I sipped our obligatory cocoa tea while watching the standard South American baggage claim chaos. Luckily neither of us have ever been effected much by oxygen deprivation, aggressive air flight or a conveyor belt vomiting cardboard boxes for 40 minutes. The coca tea was as much a placebo as a passer of time until our backpacks were finally on the baggage belt. Collected, we met our fixer, Anthony Herrera, just outside the small, cement terminal. “Mr. Anello” scribbled in black ink across an old postal envelope and his large Pre-Colombian Peruvian smile made him immediately spottable amongst the myriad of signs and guides.

Minutes later we were barreling around the main roundabout in Anthony’s miniature automobile. This was our first note of the Peruvian tourist symphony. A few minutes after that we were inside the glass doors of our hotel sipping more coca tea and listening to Anthony outline the plans for the next few days. We’d be spending a day in Cusco but then heading to the Sacred Valley and Machu Picchu (a separate post for sure) then return for another few days in Cusco…

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Forked with Matthew McGregor-Mento

Tue, Feb 17, 2015 by

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Matthew Mcgregor-MentoTrippple M and I go back. So far back that the first thing we worked on together was an ad campaign that used digital ad space as the medium and Adobe flash as the editing platform. This is way before YouTube was even an idea let alone possible. From then until now we’ve collaborated, co-worked, hired, bossed and moonlighted together on numerous occasions making for the kind of creative relationship that you have with a box of Crayola 64 crayons. No matter what the challenge you know you’ve got yourself covered. If you have a creative need ask him to sharpen a crayon. I promise you won’t be disappointed. Check out what he had to say about the East Village, soup and hated foods on the jump.

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All About That Broth, no treble

Fri, Feb 6, 2015 by

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Broth BowlThis is the perfect day for this story. There’s nothing like a hot broth to warm up your insides and kickstart your depressed winter soul as that mercury barely edges past 20 degrees. I am also about to get crazy over my love for Panera Bread. Last time I did something like this it was a KFC obsession. This runs the opposite end of the spectrum with Panera’s goal to be as good for the body and this planet as possible. That’s not so much on the Colonal’s to-do list.

It was just over a month ago when I had a sneak peek at Panera’s new broth bowls. In a small kitchen in Little Italy, Chef Kish shared…

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Lima Lamenting

Fri, Jan 30, 2015 by

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Lima Lamenting

Why sorrow you say? Two reasons. First, not getting to this story sooner. Second, not being their right now. The food in Lima, as many have recently screamed from the middle of their 3 star michelin kitchens, blew my mind because of the immediate and aggressive foreign assault on my senses. Sparing just my hearing the rest of my system couldn’t make heads or tails for a good day from the sights, textures, tastes and smells pummeling me at each meal. But, let’s start at the beginning as all epic, gastro-adventures should.

South America was on our list for a while. Having nailed Argentina and Brazil, Tony and I set aside two weeks to roam Peru. First stop, the capital city of Lima. A rough start had us sleep our first night in JFK because of some LAN Airlines mix up. When we finally arrived we quickly hopped a Green Taxi (which seemed more regulated than the other cheaper options) and headed to the Miraflores Hilton to freshen up before our 8pm Central Restaurante ressie. Despite the delays our plan to start the trip with a 17 course tasting menu meal was not foiled. We even had enough time for…

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Forked with Raul Cachay

Tue, Jan 27, 2015 by

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Forked with Raul Cachay

Raul and I had known each other for about 5 minutes before it was clear we both shared an overwhelming love for food adventures. When he is not eating or taking random visitors around Lima to his favorite haunts, (as he did me and Tony) he’s busy being the editor of the popular magazine Cosas. An adventure in and of itself. As I got to know him better over lunch, and during his recent visit to New York, I came to realize his love of rock music, burgers and drinking up every last drop of ceviche juice. Three things I can absolutely stand behind. His desire to explore the world, meet new people and visit unique places seems insatiable. Probably good traits for a magazine editor huh? After touring Surquillo market Raul insisted we go to his favorite ceviche spot. Find out what he had to say about beer, butter and Buenos Aires on the jump…

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Burgers Wars

Wed, Jan 21, 2015 by

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Burger 1 - New Zealand Slop 

This just looks really good. I dug this one out of the archives from the last time Tony and I hit the test kitchen doing burgers. It reminded me not only how much fun we have coming up with new concoctions but how much we’re in need of one of these kitchen sessions. The burger wars continue outside the apartment with BLT closing, Wahlburgers entering the scene, Shake Shake IPOing and this ridiculous place opening in the heart of the Flatiron District. I think it’s time we open the test kitchen back up this weekend. Burger buster Part 2. BTW, if you’re wondering, this beasts stack is Mayo, Ketchup, Mustard, Grilled Onions, Lettuce, 85% chuck Patty, Cheddar Cheese and Beetroot. Bit that burger armies!

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Your Food Stories

Thu, Jan 8, 2015 by

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We know you guys have awesome food experiences just like us.

It’s time you let ‘em out. We want to unlock those pent up tales of tasty and share them with everyone. How? We’re not 100% sure yet but we know it involves a little eating and a little talking. If you’re interested in sharing your story please fill out the below. Keep it short. We’ll be in touch for your epic stories details. For now just give us the basics in 200 words or less.

For example: Last year in Peru, I ate the best burger of my life in Cusco, of all places, and then I was romanced by the waiter who took me to a house party beyond my wildest dreams. To his chagrin I did not sleep with him but I did spend the rest of the week letting him take me to locals only hot spots. 

Enter your story on the jump…

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Top 10 Bites of 2014

Mon, Dec 29, 2014 by

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Best Bites 2014

Below we’ve compiled our top 10 mouth dancing, tastebud bulging, instant instagramming, blow our minds, bites of the year. Some obvious. Some unexpected. All worth going back for. You guys know we love our bites BUT we’d love to hear about your favorite, delectable, OMG-moment, bites of the year. So, as you peruse our top 10, think of your fav and drop it in the comments, tweet or insta with #bestbiteof2014. Here’s a simple equation to follow. Bite (at) Place (in) City = Link (if you have one) Here’s an example based on our first pick: Spaghetti at Carlo e Camilla in Milan bit.ly/1HbmDpGWe can’t wait to hear what you guys found outstanding this year. Now jump in there and check out our top ten.

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Christmas Meat Pie

Wed, Dec 24, 2014 by

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Christmas 2013

This Christmas is our first in 12 years that we’ll be in New York. Christmas “observed” was a success but nothing beats the real thing. We’ll miss the controlled, gastro, chaos of my Uncle Doug’s kitchen and all the characters that go along with it but I am sure we’ll get into our own character riddled, kitchen craziness soon enough. If the $200 I just spent on fish have anything to say about it, it’s a guarentee. We wish everyone a Happy and tasty holiday. Appropriately we have provided the catch all of Italian Christmas foods for you to stare at while you await your holiday meal. The pizza rustica or meat pie or pestarustica, depending on what part of Italy or Brooklyn you are from, has it all. Four cheeses, three meats, tons of cream and pie crus baked into a molten, salty foundation and served in bricks is a crowd pleaser to rival all others. It’s an all in one delight. Wherever you are and whatever you are eating, enjoy the next few days. Eat. Talk. Rest. Repeat.

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Dawn at Russell Market

Tue, Dec 23, 2014 by

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Bangalore, India

This is really two stories in one. The tale in words is first and is maybe one of my favorite moments ever experienced abroad. The second story is more visual and is a pictorial journey through the market that was the setting for my first story. I woke up very early one of the days before the wedding and hopped a rickshaw to the oldest open market in Bangalore. It was started in 1927 by the British and named for the, then Municipal commissioner, T. B. Russell. Sections for vegetables, fruits, meat and poultry are segregated and have different entrances including an entire building for just beef. This segregation of beef from the other meat is necessary because of the co-existance of hindus and muslims. That’s why this first story is called. The Muslim, The Hindu and The Cow. Start the story on the jump.

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