Over thirty years he got to see "some of the best restaurants in the world and how they did, not only by their menus and service, but their approach to marketing, the whole nine yards."
Absolutely fascinating. When time permits check this out. It's about how alcohol is made, where it's made and where it's consumed. Courtesy of our friends at wi...
Ken said the nose was "wonderful, wonderful" and said it was very smooth. Jim said "wow, nice nose, needs age, well-priced." At $45 it scored four and a half stars.
Center the label on your phone and watch a zombie bust through the label. Get too close to the label and he'll smash your screen. It's great entertainment, but the group wasn't overly impressed with the wine.
I love cobbler and this was exceptional. Served in a cast iron skillet, it came with a scoop of vanilla ice cream on top. The cheesecake was dense with small balls of malted chocolate on top, a raspberry and a caramel drizzle.
I'm not exaggerating when I say the meat was fork-tender. It melted like butter in my mouth. The shrimps were perfectly seasoned and artistically arranged atop my filet.
