In my office especially, I try to be sure that whatever I have around me is not bad for me. Not all soft and mushy, but super hard and dried out. They’re super good and they’re what jerky’s supposed to be. I’ve never ordered anything else from there.įor a snack, I ate some jerky from Dickson’s. I end up eating there a lot, and order the same thing every time: the broccoli, greens, and chicken thighs. I drank a Negroni, well more than one, and when you’re there, you’re going to need some red wine, like a Barbaresco, too.īreakfast was the same: coffee and the omelette. Always get some version of this order: the fried green olives stuffed with sausage, grilled artichokes, borlotti beans, and the octopus. I go to I Sodi a lot as well, but Via Carota’s a little more accessible. My go-tos are the peanut-butter-dark-chocolate and the fruit-and-nuts.ĭinner was at Via Carota with my wife and a couple of friends. At some point, I snacked on a Kind bar, too. And then the kale was just sautéed with garlic and chili. The yellow-eyed beans were cooked in chicken stock with a little guanciale, bay leaves, and garlic, then finished with a bit of olive oil, lemon zest, and thyme. You roll it, and roast it on a roaring high temp at first and then nice and slow. The porchetta was leftover from Easter I made it with herbs of all kinds and garlic. Lunch was porchetta, yellow-eyed beans, and greens. It’s just a little challenge every morning. I’m pretty loose about it I’m not stressed at all. This paints me as a weird obsessive, which I’m not. And, honestly, it’s taken years to even get it where I’m like, “All right, that’s a nice omelette.” I still always feel like it could be a little better. You’re being judged, oftentimes quite harshly, so I always really cared about figuring out how to make a really good one. I think it’s one of those things that no matter how good you are, making it perfect every time is hard. ![]() There’s nothing in the omelette, it’s just the technique. So it sounds a little more elaborate than it is. It’s very fast for me, it’s literally like a two-minute or three-minute thing. Often I will have a couple of pieces of smoked salmon, or a half of an avocado as well. ![]() ![]() Sometimes I’ll mix it up and do over easy. It’s one of the hardest dishes to perfect, so I do it just about every morning. Typically, I make a three-egg omelette for breakfast. Not long ago, I relented and got a new fancy grinder at the insistence of my boy Lucas Mann. Usually, I drink Stumptown Coffee, but sometimes I use beans from Roasting Plant. So after that I go to the gym, and then come home and make coffee. Well, now I’ve got to hang out with my son, then go change the diaper and feed him. I try to work out first thing after waking up. Read all about it in this week’s Grub Street Diet. This week found him eating his favorite Peking duck, feasting on dim sum at Nom Wah, and - of course - getting plenty of vegetables. Between doing that and welcoming his first child into the world with his wife, journalist Alex Wagner, he also wrote his first cookbook, Eat a Little Better (out April 17). Since leaving government in 2015, he’s become an MIT Media Lab fellow, a part of Silicon Valley start-up Innit, and the founding partner of food-focused venture-capitalist firm Acre and health and sustainability strategy firm Trove. You likely know Sam Kass from his time in the Obama White House, where he kept very busy: Formally, he was the senior policy adviser for nutrition and the executive director of Let’s Move! Kass was also chef, brewer, and co-collaborator behind Michelle’s garden.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |