What Makes a Tastemaker? | CBMO Magazine
Magazine feature highlighting the Momentary’s Tastemakers series
How can food capture the essence of a place?
That was the central theme of my feature article for the 2022 “place” issue of Crystal Bridges’ and the Momentary’s annual magazine.
Focused on Chef Mason Hereford of New Orleans’s Turkey & the Wolf, who had hosted a chef dinner and pop-up event at the Momentary earlier in the year, and leaning on the expertise of the MO’s own Curator of Food & Community Katie Robertson, the piece looks at Hereford’s culinary journey and how his creations channel the places that mean most to him.
In particular, I wanted to capture how unique Hereford’s New Orleans is. Most folks, when asked to convey “New Orleans” through food, would probably reach for Creole staples: red beans & rice, po’boys, and sazeracs.
Hereford instead is famous for a fried bologna sandwich.
The process of making sense of that unconventional—yet undeniable—New-Orleans-ness gives us our story.
Download the article to check it out for yourself.