Basque chorizo comes in many juicy forms—long and thin, short and fat, studded with garlic or packed with paprika—but the sausage’s defining ingredient, the thing that makes it truly and uniquely Basque, is the choricero pepper.
When it’s very young, the mild green pepper is sometimes blistered in a hot pan and dusted with sea salt. More often, it’s allowed to ripen on the vine to … Read More
“Winemaking sucks,” Split Rail owner Jed Glavin declared, hovering over a clattering line of silver cans. “You invest all this money and then you just sit around for a couple years with it tied up in barrels full of wine.”
Although Glavin is still committed to traditional winemaking with a line of bottled wines, this spring he decided to try something new: ditching the barrels—and the … Read More
The lure of fresh powder has shaped Steve Meyer’s life profoundly. In 1985, Meyer took a gap semester before enrolling in college. He bought a one-way ticket to France and packed his skis.
“I figured I would get a job in the Alps as a ski patrolman or a ski instructor,” he said. “Along the way, I stopped off to visit an acquaintance who was a … Read More
Nestled in the light-industrial district of Ketchum—where half of the houses are empty most of the time, where restaurants struggle to make it through “slack” season and where transients and transplants strive to make a living—a thriving bakery burns through 10,000 pounds of organic flour every week. And that’s on a slow week. During peak season, that number doubles.
Bigwood Bread has weathered the seasons in … Read More