They specialized in creating accessible and deliciously inventive cocktails for the home bartender.Įducation: Carey graduated from Princeton University with a Bachelor of Arts in English Language and Literature/Letters. Love comes before sandwiches at Ike’s and we are in the love, respect, and appreciation business. She wrote a weekly drinks column "Liquor Cabinet Roulette" for Food & Wine's website with her husband John McCarthy. I opened Ike’s in San Francisco in 2007 to share my love of bringing people together over amazing food. Carey spent five years as an editor at Serious Eats, where she wrote various feature columns, including "Dining Out," "Taste Tester", and "Food Industry." She was the New York site editor when the Serious Eats team was honored with a James Beard Award for Best Food Blog in 2010. But dutch crunch bread doesn’t stop there after your dough rises you then slather it in a bizarre concoction of yeast, rice flour, sugar and water. Cary has also interviewed coffee growers in Brazil and eaten her way through Malaysia. To keep collaborating and creating, making something bigger than themselves. She has toured shochu distilleries in Japan and cut peat in Scotland. If the dough is too sticky, add more flour, a couple of tablespoons at a time, and vice versa, add a splash more water if its too. To make the most unique sandwich you’ve ever had. She is the author of Brooklyn Bartender (2016) and co-author of Be Your Own Bartender (2018).Įxperience: For almost two decades, cocktail enthusiast Carey Jones has traveled the world to report on spirits and cocktails. Sandwiches are fully customizable upon request. Her bylines appear in The New York Times, Bon Appétit, Food & Wine, Saveur, Vogue, Travel + Leisure, and others. A: Answer: Each sandwich comes hot on Dutch Crunch bread served with dirty sauce, lettuce and tomato. Carey Jones is a San Francisco-based freelance writer who covers spirits, drinks, food, and travel.
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