Author’s Note: At Borderstan.com you’ll always get food news from writers who actually eat in our neighborhood. They know where to find the newest rooftop bars, the brunch with unlimited Mimosas, and the best vegetarian options in the city. That’s why we’re giving you a chance to get to know the writers who bring you the best eats Borderstan has to offer. So, grab your fork and take a seat at our table.
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Chelsea Rinnig is a food writer for Borderstan. You can email her at chelsea[AT]borderstan.com
What’s the best resto in DC? Why?
Rinnig: My favorite restaurant in DC thus far has got to be Thai X-ing. I love Thai food and set menus where the chef has the opportunity to cook to his liking. The ambiance is authentic and I hadn’t had those flavors since I was actually in Thailand three years ago.
Describe your food writing style; what kind of story are you looking to tell?
Rinnig: I’m fairly new to writing about food but I have always loved to write what is true and what occupies my thoughts. Healthful eating and balance are a large part of that, as it turns out. We are what we nourish ourselves with, both mentally and physically, and that’s the story that I look for in my recipes and in the restaurants I choose to write about.
Which food writers are inspiring you right now? Who do you look to for food news?
Rinnig: Mark Bittman is one of my favorite food writers for his appreciation of simplicity. Simple recipes can be the most enjoyable if executed well. I also love Anthony Bourdain for his humor and adventurous attitude towards eating. I really admire his ability to marry his love of food to travel, and at times, issues in international development. I don’t commit myself to one blog in particular, but I do check Tastespotting often, both to follow trends as well as for inspiration.
What is your version of comfort food?
Rinnig: Anything with a fried egg on it. I also love fresh strawberries and avocados.
What is the cooking tool you can’t live without?
Rinnig: My Wusthof knives — one of the best gifts I never expected I’d love so much. They make all the difference.