Two things, and I’ll try make them quick. First off, that, above, is a magazine that I’m incredibly excited to share. Ever since I read Jessica Pressler’s hilarious send-up of the (straight) male foodie, which she calls a “doodie,” I wondered about what might make gay men’s approach to food unique. It seemed like a good idea for a magazine, and I left it on the back burner of my brain until I met Alex Kristofcak, and then Steve Viksjo, and we decided to go ahead and make it happen. What would it look like? What kinds of articles would it contain? We didn’t really know, but we wanted to see it, and we wanted to read them.
So it’s with great, great pride and joy to share Jarry, Issue 1, with you. In 128 pages, we explore the issue’s theme, “What Is Jarry?“: Jarry is James Beard Award-winning writer John Birdsall’s investigation into why there aren’t more publicly out chefs in restaurant kitchens. It’s artist Levi Hasting’s short comic about the peculiar relationship he has with his mother-in-law, via the kitchen. It’s recipes by popular writers and photographers Nik Sharma, Beau Ciolino, Adrian Harris, and Jonathan Melendez, as well as a night spent with Diego Moya, Miguel de Leon, and Zach Ligas of Brooklyn’s Cure Supper Club. It’s a long interview with Anjelica Huston’s personal chef, cover guy Blake Bashoff, as well as an A+ recipe for his fruit galette. It’s cabaret artist-turned-private chef Daniel Isengart and his longtime friend, international icon Joey Arias, spending an afternoon in the kitchen. And so much more. In short, what it is, is super exciting. Check out the website for article previews and more information, and to order or subscribe.