Mick Vann
Mick Vann is a retired Austin chef who is a food writer and restaurant critic, cookbook author, restaurant consultant, and recipe developer. He moonlights as a University of Texas horticulturist with a propensity for ethnic eats and international food, particularly of the Asian persuasion, but he also knows his way around a plate of soul food or barbecue.
Posted inFood
Rediscovered Roots
Wild Ginger, the reincarnation of Formosa, takes another chance at Chinese
Posted inFood
A Cook’s Tour
You just had to be there: compassing the cuisine of Thailand, in Bangkok and beyond
