Visitors to my apartment will attest that I am completely obsessed with magazines. An impressive stack sits beside my bed and several more act as side tables in my living room. Despite what they say about how the “interweb” is going to gradually replace print media, there’s nothing quite as satisfying as actually holding a book or magazine in your hand—you can’t really take your laptop to the beach, or curl up with it in bed. (Well, maybe you can…but you really shouldn’t.)
So I took notice when the first issue of Out of the Kitchen came across my desk earlier this week. This new quarterly magazine is the brainchild of Maverick chef Scott Youkilis, and the first issue looks quite a bit (and not unpleasantly) like Edible San Francisco. Matte pages, glamour shots, recipes, ingredient-driven articles and a field-trip to DaVero olive oil ranch in Sonoma fill this 28-page journal-ette, but it’s the little chef-y tidbits that distinguish the mag, like his ringing endorsement of the Vita Prep blender and a note about what he’s drinking right now (riesling). I’m also an early fan of his “chef to chef” Q and A; this month, he talks to youngster Chris Kronner, chef at Serpentine and Slow Club.
The current issue is available all over town—Bi-Rite, Avedano’s and, of course, at Maverick, or you can subscribe (4 issues for $32) by visiting www.sfmaverick.com/outofthekitchen.asp.