GILT TASTE LAUNCH, San Francisco
Gilt Taste is a special kind of gourmet food site. It’s hand-selected gourmet items one can have delivered to their own home – that we have seen before. But besides the exceptional quality of products, it’s rich with editorial from some of the nation’s finest writers, including Francis Lam on food or Dave Wondrich on drink. This team is overseen by none other than Ruth Reichl, former editor in chief of Gourmet magazine (R.I.P.) and former food critic of NY Times and LA Times, not to mention author of excellent food memoirs.
Invited to an intimate launch dinner for the site with Ruth and some of San Francisco’s top writers and chefs, was a genuine pleasure. We sampled gorgeous cheeses, charcuterie and oysters available through the Gilt site, saw a demo of its many features, including interactive recipes and party planning/entertaining series, then dined on a multi-course dinner.
The Gilt Taste site is striking visually, easy to navigate. It’s an unusual meeting of top-notch editorial with product shared in the articles. A couple recent articles I particularly enjoyed: Dave Wondrich’s How to Do Memorial Day Right, and Melissa Clark’s Redeeming the Lobster Roll.
Here are a few photos from the launch dinner…
Ruth Reichl and Michael Mina
Our dinner table at 620 Jones
Ruth Reichl leads us in a toast
Gilt Charcuterie spread
More Gilt Taste treats
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With (L-R): Erica Henderson, Sarah Sung, me, Carolyn Alburger
All photos courtesy of Michael Angelo Grassia of Camera Verona.