By David Draper
Last Friday, at McCarran International Airport in Las Vegas, while waiting for the weekend shift of working girls to deplane, I picked up a bottle of water and some reading material for my flight home. On the rack, there were the usual periodicals that often make their way into my carry-on: The Atlantic (which my swollen head couldn’t fathom at that moment); Surfer (not really the inspiration I needed for a trip home to Nebraska), and Esquire (didn’t want to be seen reading a magazine with a picture of Bill Clinton on the cover).
What I did find was a copy of Saveur, a food magazine whose Jan/Feb issue annually lists their Top 100 people, places, and ingredients for the food-obsessed. The Saveur 100 issue serves as great inspiration in the kitchen and fuels many a daydream for food-related road (and plane) trips should I ever win the lottery. It’s the kind of best-of list where you’ll find meatloaf next to something called mugua ji, or a treatise on the Czech Republic’s microbrews matched with Frito Pie.