From Bean to Bar

Photo courtesy of gnuf on Flickr.

The calendar rarely deceives and presently I find myself rapidly approaching one year since decamping to Washington, D.C. A domestic expatriate by trade, I’m acquainted with the romanticized gossamer shrouding one’s former address, conveniently cloaking the tendrils of vexation which had once smothered me. New York, however, will forever carry a resplendent patina from which I will never tire. And while I’ve yet to discover the abundant treasures of this historic land I presently inhabit, my mind is habitually diverted by the charms of that city residing to the North.

I’m perpetually enchanted with artisanal entrepreneurs such as Williamsburg’s Mast Brothers, New York City’s only bean to bar chocolate makers. I’m unable to validate the merits of their chocolate as I’ve only admired it from afar; nevertheless, as an amateur packaging connoisseur, these stand unrivaled. Upon our next pilgrimage, BTG and I will drop in on the Mast Brothers and savour the sumptuousness.

Artisanal Traditions : Modern Convenience

Photo courtesy of pouryourheartintoit on Flickr

I had the pleasure of dining at A16 in San Francisco last week with a dear friend and amateur gastronome. For weeks she had gone on and on about the cheese, so much so, I was convinced this cheese held mystical properties.

For those of you who have never tasted proper, fresh burrata, I weep. It was quite possibly the most uncomplicated and yet most pleasurable morsel that had ever crossed my lips. Flown in daily from Gioia Cheese in Los Angeles, burrata is a paragon of artisinal craftsmanship. Native to the Puglia region of Italy, burrata is handcrafted from traditional mozzarella in a process which optimally lasts only ten seconds. It must be devoured fresh as it has a shelf life of five days.

I implore you: visit Gioia’s online store, purchase a pound, and serve immediately with a sprinkling of sea salt and a dousing of extra virgin olive oil.