That Time Chef Jocky Cooked in a Vineyard


WRITTEN IN NOVEMBER, 2014 IN PRIORAT, SPAIN I haven’t been to too many restaurants in the past month but I’ve been eating well for the most part. On some days it’s defrosted ragout dumped over still quite crunchy pasta cooked on a stove whose gas source doubles as a hot water heater for the shower. …

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