Tri-State’s best magazine for foodies is here! Dylan Gibbs
Busy bees are we. Here at
the old magazine ranch, we raise up issues from concept to reality on a monthly
basis. And once a year we dig deep into the creative well to produce a
publication that I am personally really proud of – What’s Cookin’!.
The magazine is many things, and I primarily think of it
as a handy, nuts-and-bolts directory of restaurants (where they are, what they
offer, etc.) and featured menus from some of our favorite local restaurants. What’s Cookin’! is also a fine forum for
my own personal food interests, and in this upcoming issue, I tried to mate up
what I like with what I thought you, dear reader, might also enjoy.
So what are we going to see in the issue, other than
directories and menus? I wanted very much to construct a theme for the issue
that would resonate with the public. Many ideas were tossed around, and while
many were excellent ideas, they
didn’t have the sturdy legs needed to qualify as a theme. To me, a theme is a strong backbone, a well-framed house, a
chassis of sorts. And once an idea pumps some iron and becomes a theme, its
strength allows us to hang all sorts of elements upon it.
And so, with that in mind, it came down to what’s on people’s
minds. Money. The recession. How to stretch dollars as far as possible. And
with food being absolutely essential to life, how are people coping with the
way things are out there? I decided to ask someone who knows all about
budgeting – Indiana Governor Mitch Daniels.
It just so happened that around the time I was trying to
get Daniels to commit to both an interview and a photo shoot, he was grappling
with the state’s budget and working with state lawmakers to hammer out all of
its intricacies. So when we met on a hot June afternoon to discuss these
topics, it was fresh on his mind. And it made for some great back-and-forth
between the two of us about home budgeting, health and fitness and cooking. He
was incredibly generous with his time, and even though I made him late for a
press conference, he stood in the boggy heat for photos – both for the magazine
and for fun.
I was happy to be able to get some other great
interviews. Our go-to guy for all things related to booze, Tom Fischer, talked
at length with Food Network star and T.G.I. Friday’s pitchman, Guy Fieri. He
kicked in some thoughts about our theme, talked about eating brains and was all
around the same cool dude you see on TV.
Another interview I’m really proud to offer is a talk
with elite Washington, D.C.-based chef, Enzo Febbraro. The Italian-born chef
trained at restaurants and institutions throughout the globe, and has settled
into the life of a sought-after food genius. He’s cooked for presidents, heads
of state, dignitaries, celebrities of every stripe and the general public too
(at least those fortunate enough to get a table at his restaurant).
But the centerpiece of What’s Cookin’! are the many recipes from local chefs. Every year
we’ve produced the magazine, recipes have been included, but this year we’ve
obtained more than ever. Many of the recipes follow a theme as well – divine
and decadent. It’s as if a little devil is on one shoulder of our contributing
chef, and a saint is on the other as they fashion a healthy salad, then a drool-inducing
dessert.
I hope you like the magazine. It offers utility as well
as entertainment. And there’s some educational aspects to it as well. I believe
that anyone who enjoys food, eating out, or cooking at home will appreciate What’s Cookin’! and keep it around all
year long.
Comments (
D.C.-based chef, Enzo Febbraro. The Italian-born chef
trained at restaurants and institutions throughout the globe, and has settled
into the life of a sought-after food genius. He’s cooked for presidents, heads
of state, dignitaries, celebrities of every stripe and the general public too
(at least those fortunate enough to get a table at his restaurant).
