In the Food and Spirits issue, we’re going to head to Dallas, Texas where we learn all about fried chicken and biscuits. Stampede 66’s Chef Stephen Pyles shows our very own Aaron Drake that even the food is Texas-sized. The signature dish of the restuarant is of course, the honey-fried chicken with buttermilk biscuits.
Fried Chicken & Biscuits: Chef Stephan Pyles Takes Us into the Kitchen
by Aaron Drake
Everything is bigger in Texas—especially the portion sizes. On my recent visit to Dallas, I nearly overdosed on Texas-sized plates of food as I ate my way around the city. But one thing is for sure, each meal was delicious and reminiscent of down-home, lovingly cooked meals that are satisfying for more reasons than because they fill your stomach…
Istria: The Land of Truffles. If you thought France had the monopoly on truffles, think again
By David Perry
When you go to Istria and they say “locally sourced,” do not be surprised if you see the chef picking your salad in the yard.
If Croatia were a boomerang (and it looks a lot like one), Istria would be the “point” between the “wings” of Slavonia, the part of the country buried deep in the Balkan Peninsula, with the realm of Beaux-Arts elegance on one side and the island-studded coast of Dalmatia—for 500 years under the Romanesque sway of the Republic of Venice…
by Jeff Nisbet
Provincetown hugs a three-mile strip of shore near the tip of Cape Cod, Massachusetts, and holds an important place in the very early history of the United States. It was here that the Mayflower Pilgrims first set foot in the new world, signing the Mayflower Compact in 1620, before sailing to their permanent settlement in Plymouth, 35 miles to the northwest across Cape Cod Bay…