the omnivore's agenda: april bloomfield

"...The truth is that it’s silly to consider any chef who has received as many accolades as Bloomfield—James Beard Awards and Michelin Stars among them—as a master of any one thing. In fact, for more than a decade, Bloomfield’s success has been her ability to successfully realize a wide range of restaurant concepts—from The Spotted Pig’s Italian-inflected gastropub menu to The Breslin’s hearty British plates, The John Dory’s seafood-centric dishes to Salvation Burger’s twist on an all-American classic."
Photography by Noah Fecks

Photography by Noah Fecks

los poblanos: new mexico's desert rose

"...In more recent years, many food and fashion influencers—as well as other creative types—have become unofficial (but important) ambassadors of the Los Poblanos experience. Many have discovered the property through its line of lavender-infused products, including a salve inspired by Penny Rembe’s home recipe. Edible products are also available for purchase at the farm, including local lavender-infused honey or even a granola made with native New Mexican pecans.
But lavender—a bountiful grosso breed unique to Los Poblanos—is only one of many plants that flourish on the property. In fact, for those who envision New Mexico as a barren desert, the lush, green surroundings are a welcome surprise. Throughout the property, unexpected clusters of pomegranates, figs, herbs, jujubes, and other wild edibles burst forth. The central, man-made pond literally overflows with floating lotus blossoms, surrounded by towering twisted trees and ferns...."

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the consummate bartender: toby cecchini

"Over the past 10 years, cocktail culture has attained an unprecedented status of cool. From password-required speakeasies to temples of single-spirit worship and mixologist-driven, menu-free establishments, there’s a bar for every inclination. Yet amidst the fray of this constant cocktail one-upmanship, the question has to be posed: 'Have we forgotten how to actually tend bar?'"
Photography by jon vachon

Photography by jon vachon

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