![]() ![]() ![]() ![]() The first time I met him was in 1996 and he just got his third Michelin star and his restaurant was empty today, they get 500,000 reservation requests a year you can’t get in. You’ve probably heard of the chef Ferran Adria he was on the cover of Time magazine. It’s actually been brewing for a long time. ![]() “Spain is just such an exciting place to be right now. Between TV and radio interviews this past Monday morning, and teaching a class at Sur La Table in the evening, Von Bremzen lingered for an hour over espresso to discuss the confluence of science, cuisine and culture that reigns in Spain today. Von Bremzen has made a career of exploring the foods of her native Russia, the Caribbean, the Pacific Rim and South America. “This is my fifth book, and it’s got everything that I want in it: really good recipes, very solid… And it also has a lot of cultural stuff, so it can be an armchair traveler sort of read.” “I love this book,” said Anya Von Bremzen, James Beard award-winning author and contributor to Travel & Leisure, Food & Wine and other publications, on her swing through Portland as part of a 25-city tour for her latest work, The New Spanish Table. Reader Survey: Best Coffeehouses in Portland 2017.A Map of our favorite Portland coffeehouses.Interviews: Honest dialog with people in the Portland food industry.Reader Survey: Best of Portland Food 2017. ![]()
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