Steve Sando is the founder of Rancho Gordo New World Specialty Food and the author of the Heirloom Beans cookbook.
Read MoreJULIA NAHMIAS WELLS
Julia Nahmias Wells is a Boston-area personal chef specializing in farm-fresh and seasonal fine comfort food under the name Food For The Band.
What was the food highlight of your year?
As always, working with fresh (and oft-times local) ingredients is the food highlight of my year! Locally-foraged mushrooms, Rancho Gordo heirloom beans, whole nutmeg, interesting varieties of produce one can't just pick up at a supermarket. Assisting with breaking down whole animals, patronizing area farms and farmer's markets, being really choosy with the elements I use to create dishes for my clients. I am really enthusiastic about the breadth of local offerings; creating relationships with farmers and area suppliers.
There's also the excitement I feel when traveling -- seeing other states/communities and their indigenous goodies. Something special about packing up to come home with me something I can't get at home -- my mind is usually already abuzz with how I plan to use it.
What was the music highlight of your year?
Having worked festivals in my past, I still maintain connections with band/tour managers, and it's fun to get the call that someone(s) is coming through Boston and has something in mind they'd like for me to prepare them; or has a special diet that general take-out can't satisfy. I dabbled in bands myself about a decade ago -- quickly realizing that I'm more useful behind the scenes -- and it's fun to still hobnob with those who belong in the spotlight.
Was there a moment when food and music came together in a memorable way?
At the end of September my son was born. Those first days, as we both learned how to best get him fed, I kept Music Choice channels on in the hospital room. Feeling him respond to certain songs and artists (my kid relaxes to Prince, and soul) while we gazed at each other, bonded, snoozed, nursed -- it was magic.
STEVE SANDO
Steve Sando is the founder of Rancho Gordo and the co-author of the Heirloom Beans cookbook.
What was the food highlight of your year?
Eating flor de maguey at El Cardenal in Mexico City. These are those big tree-like flowers that come out of the century plants, announcing their death. Who knew you could eat them? Or that they’d be such a delicious vegetable?
What was the music highlight of your year?
Lila Downs came to Napa and put on a great show. You just want to make loud noises come out of your mouth and sound as pretty as hers. Mine don’t. At all.
Was there a moment when food and music came together in a memorable way?
I was at a barbacoa in Hidalgo, where they cook lamb in a pit and cover it with maguey leaves and it cooks overnight. They serve the meat with homemade tortillas (from corn the same guys grow) and there was a Huastecan musical group called Trio Renovacion and they were as sweet as the meat! I love when such a macho culture lets its guard down. When they sing they can’t wait to hit falsetto notes and make everyone cry. Tears mixed with lamb is really great.