Last year, two weeks prior to the New Orleans Food & Wine Experience, I slipped and fell at home rupturing my left quadriceps. Nothing was going to stop me ...
The sommelier got a huge smile on his face when he talked about his relationship with his restaurant guests. His greatest joy is helping people find the right pairing with food and wine. His greatest honor is when his guests tell him to order their meal and pair their wines for them. He likes them to sit back and enjoy each course pairing.
I had the good fortune last week, as a member of the International Food Wine and Travel Writers Association (IFWTWA), to take part in a portion of the 74th annu...
I've recently had the pleasure of getting to know Olivier Magny a bit by email correspondence and by reading his books Stuff Parisians Like and his most recent ...
It's difficult not to be overwhelmed by its magnificence. After leaving the church, we walked across the courtyard to the tasting room with its sweeping views of vineyards and green countryside.
Kevin Willenborg also comes to Paso from Napa and his resumé includes Petreus, Louis Martini and Francis Ford Coppola. His says the high diurnal variance in addition to the soil makes for a "creamier" wine. There's more roundness of the tannins in Paso he notes.
When he first arrived at Leoness two years ago there was "nothing here" he said, just a kitchen and the basics. There was hardly any budget. He had broken his ankle and spent the first four months in the kitchen on crutches.
I walked down the hill and back to the osteria for breakfast. A warm fire, fresh fruits, prosciutto and cappuccino and I was good to go. I could get used to freshly made cappuccino on a daily basis and I think I ate more prosciutto in three days than I have in the rest of my life.
Join us, won't you this November as we cruise the Danube on the magnificent Amabella. Travel from Prague to Budapest with colorful stops along the way on this c...
When I asked him to describe what the hotel was like when he started there he described it as a shell. All the elements were there, he says, the work just needed to be done. He describes it as desolate, that there was many a night he and chef Aaron were the only people there.