Welcome to Smoke, Wine, and Whiskey. My wife and I have been enjoying life, food, wine, and the Pacific Northwest together for 13 years now. Every day seems to get a bit better. Over that time, we’ve also got into creating our own foods and dinners, hacking food if you will.
That’s not actually our own primary by-line, though. By day I’m a technology guy. After I got out of the Army (those 11 years may have changed and impacted how I view the world) I moved into the technology arena. I spent some time getting a formal education in computer science and engineering, and the past 25 years working in Information Technology and Engineering. I lead a team of people focused on how to make computer security better every day.
The rest of the time, I’ve gotten more and more passionate about food, drink, and cigars. It’s “Food Hacking”. Learning and applying the science and art of cooking to create great food. I’ve started creating my own recipes in a process where I first try a new dish, then make it a few more times in a very artistic fashion (a some of this and some of that until it tastes right), and finally measuring exactly what I do so that I can create a prescribed method, a recipe, for others to follow.
That has led me to be pretty passionate about smoke, whether it is cooking food over live fire and smoke, or smoking a great cigar. Both are huge things in my life. Over the years, I have enjoyed the great passion of a campfire, food cooked over live fire, food cooked in a smoker, and, of course, a great cigar.
All of that has led me to figuring out great wine and whiskey as well. Everything from why a Bordeaux blend beats a single varietal wine to why I love a single malt whiskey far more than a blended whiskey. And how it partners up with great foods and great cigars.
I hope that here, with Smoke, Wine, Whiskey, I can share with you the art of hacking food to be more than just something you do because your body needs fuel. I want it to become an art form, a thing we do to create beauty and luxury in our life.
