by City Table:
Lately I’ve been thinking more and more about the role our surroundings play in any particular food experience. Think about a pair of greasy Barbacoa tacos eaten on a parking curb in a hot Texas town, now imagine an early spring morning in the Appalachians gathering ramps and morels to scramble with eggs over a camp stove. These are two of my all time favorite dish/place combinations and ones that are, arguably, best left unswitched. The connection can be so strong that if I happened to be hiking, miles from the nearest highway, and was offered said tacos I just might smell car exhaust with each delicious bite. That’s what this series is about: not only the food we’re eating but where we happen to eat it and how profound an effect it can have on our experience. What other classic combinations can we think of?
A Table for Hunters:
Farm to Table:
A Table for Hunters:
[...] things up on The Walkin Kitchen. You can see them and read the thought process behind the project here. Here they are in case y’all don’t like to click [...]
shucking oysters, just shoveled off the fire. isle of palms, SC
nice stuff