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Laura Plant

WINEormous at Umi

Bounty From the Sea at Umi

There were choices of gumbo, jambalaya, bouillabaisse, salmon and sea bass. More traditional chicken, strip steak, king crab legs and lobster rounded out the menu. By far the most flashy presentation was the Crispy Red Snapper, an entire fish elegantly plated.
WINEormous at Farm House Kitchen

Simplicity Abounds at Cork Fire Kitchen

It seemed to me as if each course set a new standard, building up to the entrée. Although I was getting full, I anxiously awaited the next dish. It was Slow Braised Short Ribs. And by far the best I have ever eaten. The well-composed plate included carrot puree, pommes puree, port-braised shallots and crispy onions. I was more than satisfied.

A Nephalist at the Women’s Wine Council

Verging on sensory overload I approached the final wine, a 2009 Old Vine Zinfandel. Now back in the day a good California Zin was one of my go-to favorites. I eagerly breathed in the familiar aromas of rich raspberry with a hint of cinnamon and cloves. I could picture the gnarley, twisted old vines with their earthiness and pungent leathery smells.