Meet Kat Odell

We recently had the chance to work with New York-based food writer and travel journalist Kat Odell. Kat's resume is impressive, having been the editor of Eater LA and then later the editor of Eater Drinks. In addition to her work with Eater, she's been published in the New York Times, Vogue, Travel + Leisure, and a number of other amazing publications.

She's also involved with the prestigious World's 50 Best Restaurants and The World's 50 Best Bars programs. She's also the author of Day Drinking, a collection of low-alcohol cocktail recipes and Unicorn Food, cookbook of plant based recipes. In short, Kat's a great person to know. 

After following Kat's work for a number of years, we found out that she is a Mezcal fan. Kat lived in Mexico in during the early 2020's but has long had an affinity for agave spirits. So we sent Kat some of Mezcal Espadín and Tequila Blanco.

Over the July 4th holiday weekend, Kat prepared a classic Hamptons dinner featuring local corn, beets with goat cheese, and cilantro from her garden. She also prepared yellow wax beans with lovage, pesto, and masala-rubbed chicken. She paired the meal with Wild Common's Blanco and Espadín.

For this pairing, Kat complemented the minerality, floral, and citrus notes of our Tequila Blanco with fresh vegetables and local goat cheese.

The rich dark chocolate, tobacco and leather notes of the Mezcal Espadin make a wonderful counterpoint to the spice of the masala-rubbed chicken.

Follow Kat's Instagram for more culinary and beverage adventures. Salud, friends.