SUMMER: EAT GLOBALLY, COOK LOCALLY This year, I’ll need to add extra pages to my passport, a testament (I hope!) to a life well-traveled and well-lived. I always relish coming home, though, in part because of our city’s terrific dining scene, filled with places to get my global flavors fix.
James Beard once said, “Food is our common ground, a universal experience.” We agree, which is why our theme of “Eat Globally, Cook Locally” struck a chord with the Flavors team. In this issue, I know you’ll enjoy Shelley Skiles Sawyer’s exploration of gazpacho in her article, “Gazpacho: The World in a Blender”. Kelly Jordan chats with Indian chef Archna Malhotra Becker in “Chef Profile” and Kate Abney’s look at a Spanish-inspired Buckhead kitchen.
Whether you’re traveling to some exotic locale or on a flavor journey to a local restaurant, either way, wonderful discoveries await! -Jennifer Bradley Franklin Managing Editor
Delicious bistro fare at Le Bilboquet paired with wines chosen by Georgia’s sole master sommelier Written by Kate Abney / Photographed by Emily Ryan
Flavors keeps its readers on the cutting edge with coverage on the latest food, wine and beverage trends, original recipes, restaurant and chef news, travel, kitchen and home, entertaining and upscale lifestyle stories written by an extraordinary and highly-spirited editorial team. The pages of Flavors are illustrated by mouthwatering photography and award-winning graphic design.
Pick up a copy of Flavors and explore plenty of epicurean delights to savor this season! Where to find Flavors?Or, better yet, subscribe and don't miss a single issue. And give a FREE gift to a friend in our "Get One, Give One" promotion.
