FOOD/DRINK

THE WINE BARS of Rome. The return of white whiskey. The many brewpubs of Denver. The best ham and cheese in the world. And the longest, loudest lunch there is. As the former editorial director of Spirits & Cocktails magazine who continues to regularly cover food & drink, I’ve been lucky enough to write about all that and more.

For instance, these stories:

Puerto Rican rum is delicious, but as I found out by criss-crossing the island to meet with distillers, it is also economically and culturally important.

In Denver, I drank 48 beers in 48 hours, and got paid to write about it. This was not the worst gig ever. (This story was a finalist in the North American Travel Journalists Association’s 2014 Awards.)

How many wine bars can you visit in a weeklong trip to Rome? A lot. And, yet, not enough.

Friday Lunch at Galatoires in New Orleans is not like lunch on Friday anywhere else.

Ham and cheese sounds and tastes better in Italian, as I found out on a visit to the places where Prosciutto di Parma and Parmigiano-Reggiano are made.

You can only make Scotch in Scotland. But in Nova Scotia, they might be making the next best thing.

Sadly departed, this was Spirits & Cocktails, the national newsstand magazine dedicated to high-end distilled spirits. I served as editorial director and sampler-in-chief for the publication.