A Letter From the Editor
There is no equivalent in the French language for the English word corny. That may be why the ideals of love, whether bohemian or bourgeois have never really been seen as un-cool, and why the proliferation of so many things poetic and beautiful seem to ooze out of this magnificent culture.
The French have the ability to make any subject poetic and artistic, imbue it with a sense of love and yes sometimes even lust. Whether it is butter, cream, or Beef Bourguignon, or even slightly naughty lingerie, all can be elevated to la piece de resistance.
In February there is only two things on our minds: love and chocolate. So we dedicate this month to L’Amour et le Chocolat because we wanted to inspire our correspondents to dig deep into their emotional well and be; dare we say, romantic? The result is a mix of stories, some nostalgic, some unexpected.
Whether it is Beauty of Food’s “Dark Victory,” Baker’s Bread’s “Chocolate Bread, “ Enfant Terrible’s “Chocolate and Wine” or “Chocolate and Meat,” by Brad Farmier, we hope you enjoy this tour du monde of chocolate stories and recipes
Rony Zibara
Editor-In-Chief and the gourmand-gourmet behind Poetry of Food; a food memoir which has been in preparation since he was a child. His earliest memories are in the kitchen with his mother cooking French and Lebanese dishes, and with his South American grandmother making Spanish dishes as the cook prepared a repertoire of salsas and sauces. Having grown up in Beirut and lived between Paris, Toronto and now New York, Rony’s food and travel experiences have always been part of his personal cuisine. An avid storyteller, he believes it’s not about the size of the catch, but about the day. It’s the experience, the setting, the people, and most importantly, the ingredients that turn the meal and the flavors into a memory. While not a professionally trained chef, Rony is a cook by all counts; his life revolves around the culinary joys of food, searching out new ingredients, new recipes, and new cultures. And while he loves the restaurant scene, he is not an obsessed follower. Rony’s food passions lie in the poetry of the everyday meal and not in the pursuit of the absolute ‘best’ or perfect meal. His extensive career in innovating and branding new products and experiences has been a great support and backdrop for his passions in food culture and is evident in the overall design and presentation of this food memoir.