My Mutineers

I had planned to post a recipe for garbanzo bean salad today, but I just had to tell you all about finally meeting three extremely cool members of the Mutineer Magazine family; Founder and Editor-in-Chief Alan Kropf, Director of Development JJ Bagley and Director of Operations Jeff Dorenbush. They are three of the hardest working, most poorly rested people in the magazine business today. But, I guess when it comes to starting up your own magazine you do whatever it takes.

Walking across the dark courtyard of the Flamingo Hotel I spied a tallish man in a red t-shirt. Despite the distance, the darkness, and my failing eyesight I could make out the distinctive font forming the words Mutineer Magazine. I knew at once that it must be my editor Alan. I’ve been contributing to Mutineer since the end of February, and some of you may be surprised to learn that we had never met, making our relationship a little Charlie’s Angles . . . sans crime fighting of course.

He led Phil and I into the party where we met JJ and Jeff, drank a delicious sauvignon blanc and a red wine that despite a slightly offensive aftertaste I could not bring myself to stop drinking. We chatted and got to know one another, and more importantly, I was able to learn more about this rebel publication through the people whose passion is the driving force behind it. I found three very creative guys, who are driven towards greatness, constantly striving to improve and evolve this unorthodox magazine into something that doesn’t just tell the reader what’s out there, but allows the reader to glimpse the life and culture surrounding the fine beverage world.

While the writers of Mutineer  may not  have followed the Hells Angles like Hunter S. Thompson, or traveled the world on a Triumph motorcycle like Ted Simon, they tackle their stories with the same gusto and experience it as much as those who came before them. They aren’t simply telling you about some fabulous new drink, but are delving into the culture that surrounds it. In the course of my time writing for  Mutineer, I personally have learned how to mix the perfect glass of absinthe, roast coffee beans, and managed to learn a bit about what drives the craftsmen of the world to do what it is they do.

While the magazine is dedicated to fine beverages, we all know that food is bound to crop up somewhere. Most issues have a small section dedicated to beverage related eats, whether it is cocktail party recipes or cooking with beverages. The most recent issue even includes a recipe for Chardonnay Cupcake Frosting from the tasting room at Saarloos & Sons, where wine is paired with cupcakes. As for the future of food at Mutineer? All I can say now is that I am pretty sure it is only going to get better.

I have been leafing through an advance copy of our latest issue looking at some of the fantastic stories included such as JJ Bagley’s piece on The Radio Room, an unbelievably cool bar in LA’s historic Edison Building. There is also a fine beverage profile written by yours truly about Chateau Ste. Michelle winery in Woodinville, Washington. It is sort of an exploration of the roots of Washington wine and I had the privilege of getting to know some of the coolest guys in the industry. I hope you’ll check out this magazine. If not, I hope you’ll at least indulge me while I occasionally talk about the fantastic experiences it has and will afford me.

As always, thank you all for your support I would never have had the courage to write for a publication if it wasn’t for such a great group of readers. I’ll have a fantastic recipe ready for you on Friday.