The Magazine: July-August 2010
Melting Pot:
An Icy Drink Turns White Hot
After centuries of quenching, the Latin elixir called “horchata” colonizes cupcakes, cones and cocktails.
Aftertaste:
The Ice Age
Before commercial refrigeration became widespread in the early 20th century, ice was big business in New York City.
Tastemaker:
The Legacy of Joe Baum
The original renegade restaurateur.
Back of the House:
Il Laboratorio del Gelato
Freezing flavor number 200—and counting.
Tastemaker:
Garrett Oliver, Brewmaster for Brooklyn Brewery
The American Ambassador of real beer.
The Foodshed:
Breadwinners
Local grain gains ground.
Gastro Getaway:
Staff Retreat
Zak Pelaccio knows how to party.
Liquid Assets:
Absinthe-Minded
Delaware Phoenix Distillery brings a storied spirit back from the ashes.
In the Kitchen With:
Mary Ellen Mark
Photojournalist as subject.
Notable Edibles:
From Suits to Scoops: Adirondack Ice Cream
Paul Nasrani always wanted to go into business. But it wasn’t the ice-cream business he had in mind.
Notable Edibles:
Tastes Like Old Times
If the Glockners, the Moores, the Gumpertzes, the Rogarshevskys and the Baldizzis shared one thing in common besides their address—all lived at 97 Orchard Street between the 1860s and the end of World War II—it’s that they cooked.
Notable Edibles:
Chilling Out
Pek and childhood friend Brett Nidel first launched the little laid-back café with hot cocoa made from a recipe that came together at 2 a.m., using a rating system of smiley faces and sad faces the night before the opening of the nearby High Line.
Notable Edibles:
From Auction Block to Chopping Block
Sotheby’s first-ever Amish-style heirloom produce auction.
Grist for the Mill:
Letter from the Editor
A few words from Gabrielle Langholtz