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OPPOSITES ATTRACT
The first time I heard the saying “opposites attract” was in conjunction with romantic relationships. I was young and didn’t understand the depth of what it actually meant, but I did recognize that relationships don’t always work out. This issue, however, is about those successful combinations—between people and flavors—that, despite being unexpected, create magic. Shelley Skiles Sawyer explores this theme by sharing the story of a thriving restaurant couple (“Foundations of a Marriage”) and delving into food pairings that, while seemingly unorthodox, create stunning results (“Opposites Attract”). I give readers a peak into a sleek and unfussy kitchen that defies the trends that come and go (“Simplicity and Style”) and Whitney Miller challenges her husband to a hamburger cook-off (“Make Love, Not War in the Kitchen”). Donna Brousseau surprises us with unusual food and wine pairings from five wine experts (“Expect the Unexpected”) and shares how the often-forgotten vermouth is making a comeback (“Unveiling Vermouth”). This issue of Flavors has many surprises and I hope you relish them as much as I do. After all, when you put together the dissimilar, you have potential for astonishing results. Giannina S. Bedford, Interim Managing Editor
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