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Episode Description

Her Lovage titles alone are so mouthwatering you just have to read them napkin in hand, A Diary: Marta’s Fish Tacos; Metta, the Forest Through the Trees, Tarajia’s Paris List; La Favorita, Sicilia; José Ignacio & Garzón, a guide; Last Supper – Shad Roe and much more.  You’ll surrender your pages, shut your laptop, and run to pack upon perusing Tarajia’s travelogues: Men’s Journal, January 2018: West Texas Swing; Monocle Hotel Book: Hotel du Cap Eden Roc—the hotel as artist’s studio; Food & Wine Magazine, July 2017: The Capri, Marfa; WSJ. Magazine, September 2017: Les Grands Verres Opens at Palais de Tokyo, Paris; T Magazine: In Marfa, Eating the Ancient Way; WSJ. Magazine, April 2016, The Iñaki Effect, Troutbeck 2020 Gift Guide, Departures: Two British Columbian Properties Emphasize Conservation, Departures, July 2019: Galleria Vik Milano; Departures: St. Regis Rome, Casting Light on a New Era, among other limitless and tantalising destinations.  And of course, dining deliciously as a way of life occupies great mental, emotional, and creative space, not to mention social consciousness, thus; Soul of New York; PHAIDON Today’s Special: 20 Leading Chefs Choose 100 Emerging Chefs, and future titles.  You get the picture.  If you want to keep a toe on the pulse of authentic lifestyle–at the intersection of climate awareness and palettes, daring do and wondrous adventures, Drop In with us as we speak with Tarajia Morrell, writer extraordinaire, mom of Viva, daughter to gustatory & oenological connoisseurs, friend to wine folk, farmers, growers, and cooks everywhere.

In her own words from https://www.tarajiamorrell.com/about: After a rather circuitous career path, I’m finally doing just what I want: writing about characters through the lenses of food, wine and travel, and helping special hospitality brands and restaurants to grow.  I grew up in a family where the next meal was an ever-shifting but constant lodestar, where the pleasures of the table were paramount.  Though initially I resisted focusing on food, my unconventional route’s led me to see the New York restaurant world from many angles: watching as my family opened two wine-focused hubs; years of waitressing while I went on auditions as an actor; working as a publicist at a firm for restaurants and chefs; consulting on projects and dining out thoughtfully and religiously.  Wanderlust and an obsession with culinary creativity and authenticity lures me away from my native New York more and more.  In 2011, a stint at the French Culinary Institute inspired me to start The Lovage, a romantic ode in the form of a blog to my lifelong love affair with food.  Now I write for WSJ. Magazine, T Magazine, Food & Wine, Departures, Cherry Bombe, Refinery29, Conde Nast Traveler, Vogue.com et al. If you’ve enjoyed your visit, I am very glad. XXXX

Tarajia Morrell

In her own words from https://www.tarajiamorrell.com/about: After a rather circuitous career path, I’m finally doing just what I want: writing about characters through the lenses of food, wine and travel, and helping special hospitality brands and restaurants to grow. I grew up in a family where the next meal was an ever-shifting but constant lodestar, where the pleasures of the table were paramount. Though initially I resisted focusing on food, my unconventional route’s led me to see the New York restaurant world from many angles: watching as my family opened two wine-focused hubs; years of waitressing while I went on auditions as an actor; working as a publicist at a firm for restaurants and chefs; consulting on projects and dining out thoughtfully and religiously. Wanderlust and an obsession with culinary creativity and authenticity lures me away from my native New York more and more. In 2011, a stint at the French Culinary Institute inspired me to start The Lovage, a romantic ode in the form of a blog to my lifelong love affair with food. Now I write for WSJ. Magazine, T Magazine, Food & Wine, Departures, Cherry Bombe, Refinery29, Conde Nast Traveler, Vogue.com et al. If you’ve enjoyed your visit, I am very glad. XXXX