On a recent Saturday, Chef Ryan Santos of Please, a mobile dining pop-up, uses pages from old copies of CityBeat
to light a fire. Santos moves quietly and
efficiently between trays of colorful but gnarled carrots, turning them
gently over the brick-lined grates as the afternoon warms.
Everything is better when you feel like you’re a part of it.
That’s Chef Kristen St. Clair’s philosophy. She’s a chef who welcomes
the community into her kitchen, where they become a part of growing,
harvesting, cooking and understanding fresh, healthy food.
I’ve been to wine pairing and cocktail
pairing dinners, but I just hit my first beer pairing dinner. I guess
I’d never considered that with the variety of styles and flavor profiles
available in beers now, there are enough subtle nuances to intrigue
chefs and to bring out the best in their dishes.
Summer’s all about festival food. There
are MainStrasse fests with brats and metts and loads of church festivals
with chicken dinners and cake raffles. One of my favorite summer
treats, the Asian Food Fest, returns to The Banks this month.
A “spring tonic” used to be a home remedy
that was supposed to cleanse your system. As grannies would say, it was
“good for what ails you.” This spring, I think I’ll take my tonic the
tasty way — with gin.