Wine Spectator Editorial Calendar & Food Writing Workshop at Philadelphia’s MuseHouse
This year I’ll be doing eight cheese columns. I’ve already done the first two, a profile of Daphne Zepos and the first in a series on America’s best cheese shops. In this column it’s Saxelby in Manhattan.
The remaining will be on:
- Smoked cheeses (are there any good ones out there?)
- Low-Fat cheeses (Ditto)
- Macaroni and Cheese- variations galore
- Melt down—Cheeses that melt well and ideas for using them
- Spanish cheeses
- Cheesemaker profile (American artisan)
The next column is on melting cheeses but the rest are not slotted for any particular issue yet. More info when I get it. In the meantime, chefs and pr people, if you have a great mac and cheese recipe or interesting ways to melt cheese or know one who does, I’m all ears.
The special food section this year (the September 30 issue) is on beef, still one of America’s favorite foods.
Last year I inaugurated what has become the Wine & Design feature with a story on the home kitchen of chef Luke Palladino. (That profile will be reprised in an upcoming newsletter.) I’m currently doing one on Lydia Shire, the Boston-based chef. If you have ideas about chefs, sommeliers and other food and wine professionals, who have great home kitchens, let me know.
Finally, I’ll be doing more A Perfect Match features on the back page of the magazine. If you’ve got a chef with a great recipe (not too long, please) and an equally great wine to accompany it, send me a note.
I’m scheduled to teach a food and wine writing course at Musehouse, a center for the literary arts in Philadelphia. The course is six, 90-minute sessions on consecutive Tuesdays (4-5:30 p.m.), beginning April 24. The fee for the entire course is $120, which I must say is a real bargain.
Musehouse: A Center for the Literary Arts
7924 Germantown Avenue, Philadelphia, 267-331-9552 • firstname.lastname@example.org