
The Art of Eating & Drinking: Chef Mason Hereford of Nola’s Turkey and the Wolf
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Time to read 1 min
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Time to read 1 min
Chef Mason Hereford is the owner of Nola establishments Turkey and the Wolf and Molly’s Rise & Shine. His New York Times bestselling cookbook, Turkey and the Wolf: Flavor Trippin’ in New Orleans, came out this summer.
The Flaviar Times editor-in-chief Noah Rothbaum interviewed Chef Mason Hereford about pairing drinks with food.
Mason: Sure, why not?
Mason: My personal thought is that if it's more fun to eat and drink two things together, then you did it right!
Mason: Given that I had one too many Bloody Marys once at a Saints Game, an Aperol Spritz is my favorite go-to for brunch, especially when it’s still light outside.
Mason: My favorite food-and-drink pairing has to be Cheez-Its and Coca-Cola (with or without bourbon in the Coca-Cola).
Mason: Toothpaste and orange juice–just kidding, I can’t think of one at the moment.
Mason: Frozen pizza microwaved at the bar you ordered the beer and shot from is the best combination!
Mason: We’re always drinking a bottle of 1996 Dom Pérignon Champagne.
Mason: In New Orleans, we make the Hurricane better than anyone else, with that said I would pair it with another New Orleans specialty like Fried Chicken. I usually order mine from McHardy’s or if I’m in a pinch, an eight-piece spicy dark meat from Popeyes.
The Art of Eating & Drinking column features chefs from around the world sharing their personal philosophies on pairing cocktails and Spirits with food.
*This interview has been edited & condensed
*Cover photo source - William Hereford