This Mezcal Made With Jamón Ibérico Could Make You Squeal

IbericoLabelLeave it to the hams at José Andrés‘ Think Food Group to find a way to add some fancy Spanish pork to just about anything. Consider “Iberico,” the newest label from Del Maguey Single Village Mezcal. The potent 98-proof varietal gets its name and distinctive flavor, of course, from the highly prized black-hooved hogs of the Iberian Peninsula whose meat is among the world’s priciest. Del Maguey founder Ron Cooper credits this modern Spanish twist on the ancient Mexican spirit to Andres’ deputy Ruben Garcia, the former elBulli chef who now heads research and development efforts for Think Food…. Continue reading

Green Is The New Gold: The Raw Facts On How Juicing Is Taking Over Our Lives

MILFChicago chef Jared Van Camp is perhaps best known for his work with charcuterie. You could say he wears his penchant for pork on his sleeve, with a vintage-looking English butcher’s diagram of pig parts proudly tattooed on his left forearm. Not the type of guy you’d expect to see pushing pints of liquefied kale, carrot and collard greens. “I’m not a vegetarian by any stretch of the imagination,” says Van Camp. Come springtime, however, he plans to be slinging all sorts of cleverly crafted plant-based concoctions at a fancy new juice bar called Owen + Alchemy. “The timing is right to inject some liquid green vitality into the land of deep-dish and sausage,” says Chicago native Anne M. Owen, a former magazine publisher who is Van Camp’s partner in Owen + Alchemy. The Windy City duo is aiming to capitalize on a trend that’s swept across New York and Los Angeles like a superfood tsunami in recent years and is now spilling throughout urban America. “These days, you throw a rock, you hit a juice bar,” says Melvin Major, Jr., operator of New York’s popular Melvin’s Juice Box, with two locations in Manhattan and plans for a third…. Continue reading