Why “Dining Berlin”?
In New York City the culinary scene is explosive and blogs play a central role in the new culture of food criticism. Diners look to informed – often obsessed – bloggers for inside information about who’s making the best food and where to find it. Berliners are enjoying their own culinary renaissance. We don’t have a behemoth restaurant industry here, but there is innovative cuisine all over the city that deserves attention and, importantly, discussion. Look to me as your guide in this new territory. From budget meals to haute cuisine, we’ll wade knee-deep through fields of currywurst and, wiping the grainy ketchup from our eyes, witness together Berlin’s finest culinary achievements.
WTF?
Crispy, sweet, pork fat. And that’s just what I reveal on the first date. Actually, I started experimenting with food during college when I built a smokehouse at my home in New Hampshire, USA and became an amateur pitmaster, specializing in pulled pork and ribs. After that I got serious, working as Garde Mangier at a Calabrian trattoria, dessert chef at a boutique hotel, and preparing fine-dining entrees at a restaurant in the Mississippi Delta. Now I’m furnished with a college degree and a year in Berlin with ample free time on my hands. Look to me for the last word on Berlin cuisine.
