Toothache Magazine Issue 6
By Nick Muncy, Editor
2020 • Toothache Magazine
This issue includes recipe and conversations from award-winning chefs in New York, Los Angeles and San Francisco. The chefs in this issue: Mei Lin - Nightshade, Los Angeles George Mendes - Aldea, New York Laurent Gras - Saison, San Francisco Alex Stupak - Empellon, New York Lincoln Carson - Bon Temps, Los Angeles Sam Mason - Oddfellows, New York Isabel Coss - Cosme, New York Mark Welker - Eleven Madison Park, New York Alexander r. Terrazas And a feature on restaurant breads by Toothache Creator, Nick Muncy
About Toothache: "Toothache is a culinary magazine, straight from the source. Made for chefs, by chefs. No editors, executives, or BS. We are a small self-published magazine, and we have been fortunate to feature some amazing chefs. This magazine was conceived after dinner services with industry friends, primarily during last call at dive bars. Often times, food media is produced by people who do not live and breath kitchen life. Usually, it’s comprised of lengthy articles, a few pictures and a recipe in cups and tablespoons. Which makes sense, because they’re generally not writing for us, but instead writing for home cooks or “foodies”. This magazine’s goal, however, is to give ourselves a little bit of the media power back; to produce a magazine that a chef or cook would actually want to read. We essentially made this a collaborative project and gave chefs blank pages in a magazine. We then let them add whatever images, recipes, and writing that they wanted. We have no real editors. There are no writers. No graphic designers or advertisement sales people. This is a magazine for chefs, by chefs. We hope you enjoy it."