From San Antonio Tidbits: She Eats Dessert First

Heads up, foodies… Edible – one of the nation’s top magazines focused on local, seasonal cuisine – is coming to San Antonio. The mag officially debuts tomorrow and we sat down with editor Angela Covo for a sneak peek of what to expect in the pages, her thoughts on cronuts and why all-things-chocolate remind her of her hubby…
 
What is Edible?
The magazine began in California about 10 years ago, and there are now 80 Edible publications across the country and Canada, with three in Texas: Edible Austin, Edible DFW and (now) Edible San Antonio. The goal is to connect consumers with local producers: farmers, growers, chefs and food artisans of all kinds. 
 
How did Edible come to SA?
We saw Edible Austin at the Pearl Farmers’ Market [earlier this year] and fell in love with the publication. I did a little research because I hoped to write for them and realized they were all over the country and not in our fair city. And so the adventure began … 
 
What can food lovers expect in the pages?
Every other month we will cover a local chef in our Meet the Chef column and a local farmer or rancher in Meet the Farmer. Little Bites is just that… newsy items to connect readers with the latest culinary news, some local and some not-so-local.
  
Who’s the cook in your family?
Freddie, my husband – also the publisher – is a master chocolatier – he will not divulge his secrets – but I can tell you that we may soon have another chocolatier in San Antonio!
 
Chicken and waffles: chicken on top, or waffle on top? 
As I learned just the other day at Arcade – this is a fabulous combination. Definitely chicken on top!
  
Three foods that require eating with our fingers…
Empanadas, pizza and Freddie’s contribution: chips and queso.
 
Have you tried the newest nationwide foodie craze, a cronut?
Not yet, but we are going to New York for an Edible Conference next spring and I hope to interview [creator of the half-donut, half-croissant “Cronut”] Chef Dominique Ansel for the magazine. He just released something new – the Magic Souffle. He somehow figured out how to stabilize a chocolate souffle and encase it in a brioche. Amazing!
 
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