Gourmet magazine debuted their new web site at [Gourmet.com](http://www.gourmet.com/) last week. There’s Francis Lam writing about Yunnan ham, Michael Pollan on food and science, and me on taking Iris to a steakhouse.
I’m going to be writing often for the new Gourmet. In addition to the steakhouse column, I wrote a review of Txori, a new Seattle tapas bar. Aside from Seattle restaurants, my focuses will be vegetables and Asian food. If you have any questions about these topics that you’d like to see answered in Gourmet, let me know. Or maybe there’s some Asian recipe or weird vegetable you want to dare me to cook.
It’s a real kick to be writing for them. Looking at the list of contributors, I feel like the dumbest guy in Mensa.
C’mon, none of those other guys has anything you don’t have!
My friend did a search for food quotes and right there next to MFK Fisher…you.
Wow, that’s really, really cool. “Kosher baconhouse” is great. I think I will name my next child Kosher Baconhouse.
Write about Jerusalem artichokes! I have a near infinite supply from the in-law’s farm, so if you need some stock to get started, let me know…
Hmm, the recent cold weather may have killed my supply. Maybe I shouldn’t promise this.
Paul
Great idea, Paul. I’m not very experienced with them, which makes them exactly the sort of thing I should be writing about. If you do happen to have any, I’ll take them; otherwise, I see them regularly at the FM, and even at QFC.
i like how you get progressively happier in your byline photos.
Why don’t you tell me about these wonderful things that are happening with you!??! We’re so excited and pleased that you are receiving professional recognition!! Of course I’llbe looking at Gourmet.com daily for your stuff. Keep up the good work!
Love & Kisses to you 3
That is super exciting! You are in the big leagues now Mamster!
(p.s. I ripped off your dinner widget for my blog, thanks!!)
Best,
_Moose
Moose, thanks for linking to your blog. I can’t believe there is a Korean fried chicken place in Federal Way and I didn’t know about it. I am so excited I can hardly type.
hey, congrats! that is an awesome gig :)
We are so pleased to observe Iris’s sophisticated taste. As greatgrandparents, we are certain it’s genetic. Will caviar and smoked sturgeon be next?