FvF Cooks - Friends of Friends / Freunde von Freunden (FvF)

Dinner with Hanya Yanagihara and friends yields insightful discussion at the FvF Apartment

root — Fri, 05 May 2017 05:23:41 +0000

Dinner with Hanya Yanagihara and friends yields insightful discussion at the FvF Apartment There is nothing small about American novelist Hanya Yanagihara’s ‘A Little Life’, from its scale to its size (it’s more than 700 pages long) to its crushing subject matter. An epic story that weaves the narrative of the friendship of four men

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Noble Rot, the London Restaurant and Magazine changing the way we appreciate wine

root — Fri, 07 Apr 2017 04:59:22 +0000

For Noble Rot’s two founders, Dan Keeling and Mark Andrew, the road to wine was paved with good intentions, albeit with an unsavory aftertaste. For many of us, it’s a familiar tale. From the Noble Rot premises on London’s Lamb Conduit Street, Dan, former Managing Director at Island Records, reveals his initial forays into wine

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FvF Cooks: Handmade Ravioli with a Swiss twist

root — Sun, 05 Mar 2017 03:20:32 +0000

“It’s funny, we actually get on way too well,” says Holly with a grin as she zealously mixes eggs and flour together. Her husband, Giorgio, stands next to her intensely focused on chopping red onions. It’s Holly’s birthday today, and to celebrate, there will be a dinner. On the menu: ravioli on a creamy potato

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All You Can Eat food magazine makes us hungry for more

root — Mon, 30 Jan 2017 03:56:34 +0000

Now, another magazine has the joined the fold to tap into this hunger, All You Can Eat. For Austrian publisher and journalist Tobias Müller there’s been an urgent need for a German food magazine that he wants to read himself: “Of course there are magazines for cuisines and recipe collections but something in between was

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FvF Cooks: A Taiwanese renaissance with Bao Kitchen

root — Sun, 08 Jan 2017 06:51:00 +0000

Gua bao translates as ‘cut bun’, a Taiwanese specialty that has recently gained popularity in western culinary consciousness. These steamed, sweet white buns are cut open and filled with meat and vegetables, along with cilantro, peanuts, chilli and pickled mustard greens. Their flavors are delicate and bold, illustrating the symbiosis of Chinese and Japanese cuisine

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Tasting notes with Berlin’s specialty coffee roastery Five Elephant

root — Tue, 20 Dec 2016 03:41:02 +0000

Five Elephant first opened its doors in 2010: they quickly became known in Berlin’s third wave coffee scene as a roastery intent on promoting the ethics of source and production. Transparency, Filip explains, is a fundamental tenet of their work. “From the beginning we wanted to roast coffee that came from traceable sources and long

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FvF Cooks in Tuscany with Margot Protzel at Villa Lena

root — Sat, 10 Dec 2016 02:25:52 +0000

Stepping outside the pistachio-green tiled kitchen to catch a glimpse is the current chef-in-residence of the Tuscan retreat, Margot Protzel. “When I was fantasizing about what my summer would look like, I was thinking it would be so nice to go cook somewhere in Italy,” she says, wistfully, as we set the table outside for

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FvF Cooks: Letherbee Distillers Serve Up a Revival of Unfiltered Gin

root — Thu, 08 Sep 2016 08:40:01 +0000

Taking a break from city life in Chicago, Brenton went roaming through rural Illinois, finding both a change of pace and a newfound passion. “I became interested in distilling while living on a farm in the countryside. The lifestyle there was all about self-sustainability. We grew food, raised animals, and made beer and wine. Distilling

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FvF Cooks: At Louis Pretty, the New York Deli Sandwich Reigns Supreme

root — Fri, 05 Aug 2016 22:24:52 +0000

Joey himself grew up eating Italian food. “My family’s Italian. My grandfather was a chef as well and had a restaurant,” says Joey in his New York accent, as he hovers over the Irish flank steak he’s preparing for the FvF team lunch. Louis Pretty’s signature dishes don’t directly build from chef Joey’s cultural heritage.

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FvF Cooks: Candy on Bone adds new flavor to Berlin’s slow food

root — Sat, 09 Jul 2016 20:53:58 +0000

Delis and corner stores like Kreuzberg’s Candy on Bone harken back to more convivial times, where the goods ordered over the counter were a source of pride for the proprietor—and at best a conversation starter. It’s this sentiment that Contemporary Food Lab Berlin founder Ludwig Cramer-Klett, informal guardian of Berlin’s slow food movement, sought to

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