My latest print feature in Gin Magazine, issue 14/June-August 2021. This issue I cover three bartenders and global bars, featuring their cocktail recipes that creatively use Asian ingredients:
Category: Wandering Traveler
The Mother of Invention: 6 Bartenders Taking on COVID in Creative Ways
My latest print feature in Gin Magazine, issue 13/March-May 2021 (from the publishers of Whisky Magazine, which I’ve written for here). This issue I cover 6 bartenders/bar managers and global bars who continue to reinvent themselves and bring life to their communities in pandemic & beyond: Read more →
American Whiskey Magazine: Los Angeles Bar Guide
My latest 2020 print feature in American Whiskey Magazine, issue 10.
This issue I cover Los Angeles a distillery and top DTLA bars, including:
Distiller Magazine: 10 of the World’s Best Bars on Pandemic Survival & Reinvention
In the Winter 2020-2021 print issue of Distiller Magazine:
My article on 10 of the world’s best bars and how they are surviving and recreating in pandemic
Distiller Magazine: Michigan Interviews with Long Road Distillers & Bar Manager of Kiesling in Detroit
In the Winter 2020-2021 print issue of Distiller Magazine: My article on 10 of the world’s best bars and how they are surviving and recreating in pandemic here Fruit & Fire: A Napa winemaker & Kentucky distiller pioneer with smoke tainted grapes in smoked brandies here My interview with Grand Rapids’ Long Road Distillers‘ Kyle VanStrein and Jon O’Connor below and online… Read more →
Distiller Magazine: Top 10 Cincinnati Bars
Gin Magazine: Pandemic Pivots Around the Globe
Travel Memories & Honoring Cultures: Peru
… it was an unexpected surprise when visiting Peru in 2013, the great country all the way at the tip of South America, that I learned much more of the Latin country’s deep Asian roots… and fell hard for La Perla del Pacífico (The Pearl of the Pacific)…
Travel Memories & Honoring Cultures: Paris
Paris… adored by millions but a struggle for me since my first visit in 1999. With high girlhood, romantic dreamer expectations, I FELT the idea of Paris in my bones. But in my first weeks there, this was no Années Folles, or artistic 1920s heyday I dreamed of. Beautiful, yes. But it felt cold, caustic, arrogant and unflinching. Certainly cynical.… Read more →
Travels in Chengdu, China: Why Sichuan Cuisine Is Widely Misunderstood
When you hear the word Szechuan (aka Sichuan), most think of mind-numbing heat and red chile oil. While both are certainly a staple, what many consider China’s most complex cuisine —and therefore one of the most complicated in the world— Sichuan merely begins at spicy. This is a cuisine where key flavors start at 24. Yes, there are at least… Read more →