It's that time of year, when
material and consumer lust the joy of giving is upon us. There are a million food-related gift guides out there, many of them touting all that's new and exciting in the world of cooking gadgets and indulgent eating. But I thought, rather that scour the web for gift ideas, I'd ask my coworkers what they'd like to get for the holidays. I checked in with the other members of LA Weekly's food and drink team to see what they're lusting after, in the hopes that one of their wishes might give someone out there a gift idea for the food obsessive in their life.
Amy Scattergood, Food Editor
“A whole prosciutto from La Quercia. Or a whole pig, really.
A subscription to Lucky Peach. Well, another one, since I keep giving them to people and leaving them on airplanes.
A box of mis en place cups with lids from Smart & Final. They disappear (socks in the dryer).
Beans, lots of beans, from Rancho Gordo.
In an ideal world? A Bob Kramer Damascus knife.”
Garrett Snyder, Food Blogger
“Togiharu Gyuto knife — hand formed Japanese chefs knife. 9 inch blade. Way more hardcore than a Global and looks like a samurai sword to boot.
DIY homemade cheese kit. — then I'm just 18 months away from homemade espoisse, or a case of botulism.
Whiskey stones – kind of ridiculous, but cool for chilling any drink you don't want to water down.”
Patrick Comiskey, Wine Writer
“I want two magnums, both French little wines, both with old vine character, both relatively inexpensive (e.g., $50, more or less), and both the right size and flavor set for holiday tippling and/or meals.
Clos de la Roilette Fleurie Cuvee Tardive, the most gorgeous old vine Beaujolais I had in that region last month, and Clos des Briords Muscadet Sevre et Main Cuvee Vieilles Vignes, a leesy well-built old vine muscadet for seafood, oysters especially.”
Tien Nguyen, Food Blogger
Star Wars spatula set. One of those things I'd never buy for myself, but would be totally elated if someone bought for me.”
Besha Rodell, Food Critic (that's me!)
Vintage barware from Barkeeper.
A magnum of Champagne. A magnum of white Burgundy. Yay!! Magnums!!
Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart (Dupree is signing copies tonight at Surface in Culver City from 5-7 p.m., as an aside…a signed copy would be even better!).
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