Editorial

Click the image below to read my news articles for Tasting Table!

For many of us, so often our “perfect life plan” does not pan out. Gen-Y’ers and Millennials who gradated right into the thick of the recession, will tell you that this is especially true. Post-collegiate jobs aren’t guaranteed anymore and the phrase, “Follow your dreams!” has been drowned out by the warning, “Make enough money to pay back your debts.” I’d like to institute a new mantra. Let’s call it, “Follow your dreams, but be smart enough to keep them flexible.” There’s nothing wrong with taking a life curve ball and repositioning enough so that you can knock it out of the park.

I left New York after four wonderful years there, and when I did, I chose to leave. The city didn’t push me out. No, I never won a Tony award, but I won so much more from the experiences I had and the lessons I learned.

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If you've always been a coastal dweller, you might consider Kansas City to be one of those places you fly over on your way to New York or Los Angeles. But if you live in the Midwest, or you've had the unique opportunity to visit the flyover states, then you know that Kansas City is one of the most beautiful in the region. The city has fine art, architecture, and music. It has more than 200 fountains, second only to Rome. It's worth it for the barbeque alone.

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Angelenos who long for the joys of an autumnal nip in the air can celebrate the season with a hearty sipping spirit. 'Fall and winter are great for darker spirits. As the weather cools down, you tend to want richer flavors,' says Paul Clarke, a spirits expert and contributing editor at Imbibe magazine.

Choosing the perfect libation involves knowing the quality of the distillation, but after that it’s really up to your palate. 'The big difference is how much... you can enjoy it on its own.' says bar manager Adam 'George' Fournier of Steingarten LA in West Los Angeles. – LA Confidential Fall 2012 Issue (Fall Calls For Darker Spirits)

In a city that loves its poor boy sandwiches, Dong Phuong’s Bánh Mì was destined to be adored. And while it took a little bit of time for it to catch on, New Orleans finally welcomed this eastern twist on the Poor Boy with open arms. As for when Dong Phuong became a household name amongst Poor Boy enthusiasts? It’s hard to say.

“I cannot recall a particular tipping point,” says Garza. “I do know that we gained popularity with non-Vietnamese customers when we started selling our French bread. I guess since it is a familiar product.”

Dong Phuong supplies several restaurants around the city with their French bread, (over 40,000 rolls a week!) And while some consider it a bit scandalous to be using Vietnamese French bread for a traditional New Orleans Poor Boy, others welcome the idea with open arms.

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