AMA: Live from Sundance
Why José Andrés was shaving me on a beach and what I'm doing in Park City
Usually we do these on Friday, but it’s been a crazy few weeks of travel for me so here I am, reporting from Park City, Utah.
I had a lot of viewer questions about the Cayman Cookout. I’ve been participating in it for years with my friend Eric Ripert. These tickets are available to the public and I am personally inviting you to come next year. Next week I’ll be in North Carolina for the Triangle Wine and Food Experience, followed by the Beaver Creek Winter Culinary Weekend. While I love all the incredible food, if I see another charcuterie board I might need to take a hard pass.
If you follow me on Instagram you know that José Andrés was shaving me on a beach in Cayman. This week I’m in the snowy slopes, promoting “Hope in the Water” at Sundance together with my friends at Fed by Blue.
In past years I’ve visited the Sundance Film Festival as a guest. This year I traveled for a bigger purpose: “Hope in the Water.” Here’s the deal. We need to protect and save our oceans. This work is imperative and if we don’t do something now it will turn into an existential crisis. This isn’t a doom and gloom film; this is a film about solutions.
PS: If you haven’t read Vivian Howard’s NY Times piece about her reopening of Chef & the Farmer, please do. She plans to reopen four days a week, 10 hours a day. The other three days she’ll be making food and putting it in heat and eat trays to sell. Good fodder to speculate on future restaurant shifts.
Questions for this week. Remember, when you are paying subscriber you can send me questions and I’ll answer them in my AMA!
Geoffrey
I saw a video of José Andrés shaving you at the beach. What were you doing in Grand Cayman?
Lucille
When are you going to publish a cookbook?
And a question for you readers: What do you want to see in a cookbook?
Love that Viv Howard is coming
back with innovation of heat and eat
So many of us would love to have great
meals to bring home and be with
our dear ones. Utilizing seasonal and
down home recipes for local folks to
grab and go is a wonderful concept!
Grateful for her and for you Andrew!
Stay the course!!!!
SEE IN ANDREW'S COOKBOOK :
THE REASON YOU NAMED IT SPILLED
MILK. No connection to Kimball's MILK?
1. A chapter of THE MOST UNIQUE
Appetizer I ever experienced, (and you can make up your own categories, along with the tradtional .) EX : the Very best SUNRISE breakfast I ever had after a party too good to LEAVE...
THE MOST ADDICTIVE TASTE I kept craving was a Dish I experienced in....
The most memorable Wedding Food I ever tasted was : You get it?
Just Leave the Charcuterie Boards alone.
TOO MANY NITRITES CAN KILL YOU.
START YOUR BOOK NOW - Write an idea for it Every Night of the Month of February. Don't look at them again til the End of the Month. See what you think!