A few days later we resumed our road trip heading South under the most apocolyptic rains. Our goal was the famous Dogfish Head Brewery in Delaware, one of the precursors of the modern microbrew scene. On this picture you can see the wooden Tanks made of Paraguayan Palo Santo wood. They contain the Palo Santo Ale which has an awful wood aromatic. A shame since those tanks have cost a small fortune to build. But that’s only my palate striking here and I do like that Dogfish Head isn’t scared to experiment. Clearly a few very interesting beers have come out of this spirit. Read the rest of this entry »

It’s hard to describe Roberta’s Pizza.
If you think in an objective way and put together observed facts you could say it is a mix between a pizzeria, an organic farm, a creative kitchen, a craft beer garden, a serious Italian oenoteca and even a radio station.
If you add a little subjectiveness you could also add “Hipster hangout”, food experiment, patchwork building etc…
In any case, when you pass this door into this rusty shack you will find a very special place. And to come to the point: I love Roberta’s (and that doesn’t mean I’m a hipster). You will see why. Read the rest of this entry »

Touchdown in NY! Finally… after 2 years of abstention. You can’t imagine how many cravings have accumulated during that time… Well, maybe you can.

But this visit was ought to be slightly different than previous times since I actually didn’t stay in Manhattan but in Bushwick, the up and coming neighbourhood of Brooklyn. And no, don’t worry, I didn’t abstain on the merits of Manhattan dining (in fact I had a few nice meals there awaiting me), but Bushwick is a florishing hood with more and more “culinarities” to discover and if Read the rest of this entry »

Picture courtesy of Tom Selby

While surfing through various wine and food pages this afternoon, I stumbled on this beautiful photo report of the Mast Brothers Chocolate Factory in Brooklyn, New York. They claim to be New York’s only “bean to bar” chocolate manufacturers – meaning that they process the whole chocolate beans at first in order to extract the precious cocoa butter before they confect chocolate specialties.
Tom Selby’s pictures capture the unique work atmosphere at their factory in a nearly mystical way. You would nearly have the impression they’re from a past century where passion, talent and experience were the essential success factors and not some high tech machines from our modern times.
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Of course the long beards and stoic expression of the 2 brothers inevitably fit into such a picture.
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But whatever way those photos are being interpreted – they definitely catch one’s attention.
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