No. 54
Colman Andrews
The Banter
The Guys talk about Long Island wines and what the future may hold. When is a wine like a snarky adolescent?
The Conversation
The Restaurant Guys have Colman Andrews, editor-in-chief of Saveur magazine, to talk about the often unsung region of Campbeltown scotch. Colman goes over the broad strokes then gets into the nitty gritty details of what makes scotch so varied and gives it a sense of place. He also gives his thoughts about the next big beverage on the horizon. Was he correct?
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Colman Andrews
Colman Andrews started off as a restaurant reviewer. He went on to write for lifestyle magazines, guest review for the Los Angeles Times and served as senior editor for New West magazine.
In 1994, Andrews became a co-founder of Saveur magazine and later editor-in-chief. During his tenure, Andrews won six James Beard Journalism Awards, and in 2000, Saveur became the first food magazine to win the American Society of Magazine Editors' award for General Excellence. He left Saveur in 2006, becoming the restaurant columnist for Gourmet where Reichl was editor-in-chief.
He has written numerous cookbooks captivating the cuisine of specific regions and cultures (Catalan, The Riviera, Ireland, Italy, etc) as well as a book about Ferran Adria
THE INSIDE TRACK
The Guys and Colman are in agreement about the culture and traditions around food and beverage being an integral part of the enjoyment.
FS: I love this quote from you from an article entitled Why We Like to Drink. You write, “I like the trappings of imbibing, the company it keeps, the restaurants and cafes and bars and the people who gather in them. I drink, frankly, because I like the glow, the softening of hard edges, the faint anesthesia. I like the way my mind races one zigzag step ahead of logic. I like that flash flood of the unexpected, utter joy that courses quickly through me between this glass and that one.”
MP: Did you really say that?
CA: I must have been drinking when I wrote that.
-Colman Andrews on The Restaurant Guys Podcast 2006
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