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 ...
After years working in restaurants in the San Francisco Bay area, traveling up and down the coast of California, and calling the Temecula Valley home for ov...
There is something about live music that moves us in a way that no recorded volume ever could. The first beat of the drum, the first notes reverberating th...
But wait, there’s more. On to the main course of “Roasted Pork Loin with Guinness Stout Glaze,” which requires a 12 oz bottle of beer. Chef Marty says that beer should never be bought in odd numbers and recommends employing the phone-a-friend option for remaining beers. I’m now begging Mr. W to cue the crane to get me out of my seat.
I had never even heard of a Calçotada until a few weeks ago. Chef Frank Miller talked with me in detail about the famed Spanish festivals, where calçot onions a...
Mark has no desire to have Temecula's biggest winery. His focus is to have a lovely, quaint spot when friends can gather and enjoy good wine and good times. The wine club will offer lots of events, from cooking classes to get togethers. He envisions it as more of a family than a wine club.
