Issue link: http://digital.copcomm.com/i/15710
SEPTEMBER 2010 FOOD & WINE 16 EDITOR'S LETTER For the past two years I have been enamored with Anthony Bourdain – TV chef extraordinaire. His show No Reservations on the Travel Channel is my favorite TV hour. I look forward to watching him travel around the globe making clever quips about culture and food. I truly believe he has one of the coolest gigs ever. He gets off a plane dines on the best food in town and mingles with the locals and enjoys some amazing sight seeing along the way – talk about a dream job! But most of all I love Bourdain for his true passion for food. As a self-proclaimed "foodie", I can say I had a blast putting this food and wine issue together. We found so many people in this town with the same level of passion for food as Bourdain it made everything come together with such ease. Some of those folks include three amazing sommeliers whose job it is to match you up with the perfect wine at dinner, see pg 42. These guys have wine down to a science. Next time you get a five-page wine list you will want to request the help of one of these sommeliers. We learned wine, requires thought and lots of knowledge to get the most out of any flavor. Although wine pairing is important, we also know when it comes to food a lot of it has to do with presentation. On pg.46, some local chefs takes us into the world of food styling. You will learn among many things – that yes – there is in fact a purpose for that parsley on your plate. Of course, no one knows more about passion for food than culinary art students at Long Beach City College, on pg. 50, read about the journey of three students who took a risk and followed their hearts to pursue a career in food. They are truly inspiring. With fall around the corner, it's a good time to discover a new restaurant and see some good theatre. On pg. 55, we have put together a comprehensive list of local theatres you should check out. I hope you have as much fun reading about food and wine in this issue as I did. We hope to leave you hungry for more. Sincerely, Brenda Duran Editor-in-Chief