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Mutineer Blog Contributor Spotlight: Erin Jimcosky

Food

09.01.2010

Erin Jimcosky

You probably have noticed by now that we have a lot of new faces regularly posting on the Mutineer blog. We recently recruited [read: brainwashed] some young, fresh and talented fine beverage revolutionaries to “Join The Mutiny.” And instead of letting these wild kids hide behind their tiny avatars, we decided to put them in the spotlight.

Erin Jimcosky is Mutineer Magazine’s Food Editor and resident expert on cooking with booze. When she’s not being forced to slave over recipes for the magazine, Erin tempts our ravenous appetites with her creative culinary concoctions at The Endive Chronicles.

MUTINEER BLOG CONTRIBUTOR Q + A

Mutineer: When did you “Join The Mutiny”?
Erin: February of 2009

When you are not contributing to the Mutineer blog, what occupies your time?
Experimenting with recipes for my column in Mutineer Magazine and my food blog The Endive Chronicles as well as a few various other projects. I am always in the kitchen.

What was the last thing you drank?
Pacific Breakfast Tea from Taylor Maid Farms.

What is your go-to fine beverage of choice?
This is a tough one. I’m really into Spanish wines these days, cava, dry rosado, sherries, Priorat. I’m totally obsessed.

Where do you call home?
Petaluma, California is where I reside, but as much as I like it, it isn’t home. My home is Seattle, Washington.

What is your favorite local watering hole?
The Russian River Taproom, all that goodness under one roof shouldn’t be legal. The Oxbow Wine Bar, local’s night is rad. I also love Café du Nord, but that is more for the music than the fine beverage.

What is your favorite food and beverage pairing?
I have a few favorites; Makers Mark with Fatted Calf beef jerky, dry sparkling wine with anything, a really spicy beef keleguen with Tecate (I hope Ashley and Brian don’t have aneurysms after reading that) and a sparkling moscato with the very lightly sweetened cannoli from Barolo in Seattle.

You can only drink 3 fine beverages for the rest of your life, go:
Manzanilla sherry, cava, Supplication.

In your own words, why should everyone reading this “Join The Mutiny”?
Because it is time to stop accepting the old way of doing things, it is time for a change.

Follow Erin on Twitter at @endivechronicle.



Comments

  1. Brian | Wednesday, September 1, 2010

    LOVE this lady! :)


  2. William Bennett | Wednesday, September 1, 2010

    A cute girl that cooks with booze? Hook a dude up!


  3. Natalie Morgan | Wednesday, September 1, 2010

    Just read Erin’s latest article on “Cooking With Black Tea” in the new issue. The pan-seared duck breast looks out of this world amazing. My mouth is watering just looking at the pictures.

    I’m gonna have to try some of these recipes. Looking forward to following her on the blog as well!


  4. Phil | Wednesday, September 1, 2010

    Brian.. Me too!

    I can from first hand experience, the duck is out of this world. The batons in this issue are also really good but you have to pace yourself. If you eat too many you definitely feel it.


  5. Erin | Wednesday, September 1, 2010

    Aw, shucks guys you’re going to make a girl blush.

    Thank you Natalie! I hope you enjoy my recipes. My Bourbon Bacon Brownies from issue 11 are becoming something of a legend.

    Phil, :)


  6. Don Landis | Monday, February 21, 2011

    Erin,
    Sorry I was so busy at An Olive Odyssey. If you want to talk more…I’d love to. Do you think An Olive Odyssey will make it to print??? If you need more info or just want to talk Olive, contact me. Use e-mail, OK???


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