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Two years later, King’s Row unveiled its game-changer, King’s Brew, a nitro cold brew in cans that drinks strong and smooth, with a long shelf life. King’s Brew is a blend of six of the highest quality single origins, each roasted individually and blended in a precise formula that extracts perfectly in our cold brew process. The quality of our beans combined with our roasting and blending method yields a cold brew coffee that maintains its peak flavor for over 120 days. The FDA recommends this safeguard for low acid products, though to our knowledge, King’s Brew is the only refrigerated nitro cold brew that has this safeguard in place.

But on weekend mornings, Wylie puts his Willy Wonka–esque culinary skills to use for his family, cooking pancakes, eggs and this sure-fire French toast for his wife and kids. My wife and I designed the kitchen and we wanted to make sure that we had a range with great firepower and ample oven space,  similar to what you’d find in professional kitchens,” Wylie says, noting that his wife is an excellent baker. It’s a professional-quality kitchen befitting culinary royalty, but for Wylie and his wife, it’s about having options and the space to enlist the whole family in making crowd-pleasing dishes like this French toast. He says to dredge the bread in the egg mixture, then place each piece in a hot sauté pan with either oil or clarified butter.

The annual event counted Michael Solomonov, Stephen Starr, Audrey Claire Taichman and Nicholas Elmi as co-hosts this year, and the chefs and restaurateurs invited every major player in the city’s culinary scene to come out and cook and make drinks to benefit FringeArts, the 22-year-old performing arts organization headquartered at the food of the Ben Franklin Bridge. This town has two great things we are lucky to have: this unbelievable scene of culinary artists and a renowned performing arts community,” says Nick Stuccio, President and Producing Director of FringeArts. During the two-hour drive, the witty Solomonov explained how he and Elmi combined chefs from different culinary backgrounds to cook together at Feastival. The chefs weren’t the only attraction: Performers from FringeArts activated throughout the indoor/outdoor venue, hanging from the ceiling and staging burlesque performances as guests queued up for the inventive dishes.

Tomato, eggplant and lettuce were the featured veggie ingredients during my visit, so I enjoyed dishes like arugula and herb hummus with spirulina-sprinkled endives, a zingy salad of marinated tomato with five-herb puree and seasonal flowers, and steamed eggplant served with adobo sauce, sultanas and sunflower seeds. There are three Flax & Kale restaurants in Barcelona, although the newest (and, I think, the best) is Flax & Kale Passage, which offers gluten-free vegan pizzas, healthy Asian fusion cuisine and even boasts its very own Kombucha Lab. “Eat better, be happier, live longer” is the motto at Flax & Kale, and after dining here I can confirm that I left feeling very happy indeed – so happy that I’m wondering whether it’s foolish to fly to a different country just to eat at a restaurant there? The most popular dish is the aromatic plant-based paella, which comes with succulent yet chewy soy-based ‘shrimps and prawns’, artichokes and mushrooms; it’s excellent — and the first time I’ve encountered a paella with mock-meat and not just veggies.