There should be little wonder why Jonathan Gold won a Pultizer for food writing (the Weekly can't stop reminding us; then again, he is married to the editor). He writes with ease and gusto all at once, which is the way he eats:
I have judged tamale pageants and cioppino contests, salsa skirmishes and menudo competitions, pesto battles and the inevitable chili cook-offs, including one where I spent most of the event fearing both the possibility that I wouldn’t be able to spot the chili made from ground possum meat and the probability that I would. I once tasted 110 examples of kugel in a single afternoon.This week Gold writes about judging white wines with briny oysters at Water Grill, and gives the list of winners. He makes it sound so easy, so inviting, so...filling.
· Shell Game: Water Grill chefs throw pearls before wine [LA Weekly]