The NY Times Food And Drink Issue

Yesterday's New York Times magazine was chockablock with articles about food.There were a few recipes included but mostly about what's happening on the food and drink scene,Nothing is boring ,that ,s for sure.It's an interesting issue that still can decreed on theTimes site. One of the most impressive was an interview with young culinary star,Flynn McGarry.At the age of fifteen this super nova has created some of the country's most talked about meals . He has created a beet Wellington for one of his in house tasting tables.He is a genius with food and preparing it, taking ordinary ingredients to new heights.He even invites chefs over, such as the Food Channel's Tyler Florence.Even when he was three,McGarry was dressing up as Emeril Lagasse.He started seriously cooking at ten when he grew tired of his mother constantly bringing home take out.It was an interesting insight into the mind of a young cook and also an interesting peek int o his life.There was also another interview with the Danish beer makers who are each other"competition along with a piece on the scrappy chef,Barbara Lynch. The other articles were about the French New Wave of cooking.This is ironic be use the chefs are not French but are transplants from Japan,Australia , America and Britain.These chefs are infusing flavor and spice in a bored Parisian market.British born Matt Ong and his Aussie partner, Hayden Clout have created both a go to eatery as well as a must see wine shop.Japanese born Dai Shinozuka whips up hearty Gallic fare such as baba au rhum with whipped cream and a lobster with a celery remoulade.One of the best articles was a pictorial about what chefs keep in their fridges and crispers.Theirs are not so different from us home chefs with our hoards and troves of special sauces and our half eaten apples or carrots. There are some recipes but surprisingly for cocktails from some of the country,s trendiest bars.They're worth making for a Spring get together with friends.There's a true rum daiquiri a Along with an adult chocolate milk. The New York Times has always been cutting edge when it comes to food and drink.Go online and see what the food issuecis all about.It's eye opening and interesting, as it anticipates upcoming trends.