Chef Seamus Mullen, is the chef and owner of Tertulia, which has become my go-to place to feed my insatiable, endless, craving for Spanish food. They have authentic tapas, perfectly paired with peerless wine as well as crunchy, Pan con Tomate, (Grandaisy bread topped with fresh garlic and ripe tomatoes) as well as many other things. I dream, nightly, too, about the tosta matramonia, which is black and white anchovies, with slow roasted tomatoes, sheep's milk cheese and aged balsamic.
SALT-BAKED CARROTS AND BEETS
COLIN CLARK is a photographer who grew up on a dead-end dirt road in Southern Vermont. He picked up his first camera at the unbelievably tender age of 19, (or 20). He is inspired by open spaces and mottled light. He loves to shoot pictures riding no-handed on his old Swedish tenspeed.