An Accidental Thanksgiving Discovery

This may be in all the cookbooks and I have simply never come across it, but in making the traditional apple pie, my wife forgot to peel the green and red apples. We discovered it as she was putting on the top layer of dough. We decided to let “let’r rip” and it was a fantastic discovery.

Are You Ready For Something Different?

Asian Style Braised Pork Belly
Try this dish. It is very delicious, tender and fabulous. Chilled Beaujolais is delicious with it and I also think a nice, crisp Gewurztraminer would be a natural.

Richard Wing – One of a Kind

Richard Wing passed away On October 8, at age 89. Richard was a great chef and a great person. Self described as a “humble Chinese cook” that said a lot about the man. In fact, he was one of the greatest chefs of his time and his French style cuisine with a Chinese influence was truly unique. For over 40 years his Imperial Dynasty restaurant, located in the unlikely town of Hanford in California’s Central Valley mid-way between Bakersfield and Fresno, attracted diners from all over the world.

A Dinner To Remember At Hatfield’s

Today, I want to chat with you about a newish(opened spring 2009) restaurant you should not miss. I first learned about Executive Chef Quinn Hatfield and wife (Pastry Chef) Karen before their arrival in West Hollywood. The first time I actually met Quinn was in Santa Monica, at a preview for the 2010 Taste of the Nation. I liked his attitude, heard lots of good things about their cooking and was determined to eventually visit the new restaurant. I never made it to that first venue, because they moved– to the location that once housed the renowned Citrus of Michel Richard. I enjoyed a birthday there a decade or more ago, and filed in the back of my head that I should get there when the Hatfields had their “soft” opening.

A Mediterranean Cruise For Wine Lovers

Sipping–not shuffleboard–is the game on this boat The thought of being held captive on a ship in the middle of the Ocean sounds like a sentence of confinement for many. But things have changed on the high seas, from luxurious amenities to exotic ports of call. Cruise lines are making customized itineraries for the likes […]

Uncorking My Favorite Summertime Sippers

Sauvignon Blancs, Pinot Grigios and summer are a match made in heaven. Hot sunny days and casual, light meals call for wines that are fresh, crisp flavorful and versatile. Sauvignon Blanc’s and Pinot Grigios are all that, and much more.

I find them the perfect wines to enjoy in my patio, in the evening time, relaxing or snacking on crackers, cheese and crusty breads. Great wines to sip at the pool, or to pack up, for a trip to the beach. More fun to share with a friend, but great also when it’s just for you.

Fusing vibrant fruit and intriguing herb notes in a sleek uncomplicated style, both Sauvignon Blancs and Pinot Grigios refresh like no other wine. Served chilled, they deliver pure pleasure, whether enjoyed all by themselves or with a meal.

Enjoy Summertime’s Sippable Sherries

Sherries from Spain are wonderful, unduplicated by others (even though many have tried), and make great summertime sipping and they are extremely food-friendly. If you haven’t had a glass of Spanish Sherry lately, now is the time to get reacquainted.

Spain also makes some excellent sweet Sherries. These dessert wines certainly deserve some attention, but for summertime fun, it’s dry Sherry that really fits the bill.

The best summer Sherry choices are those that are thirst quenching, all by themselves, as well as being compatible with light summer fare. Sherries are a perfect match with cold baked ham, cold sausages, hard cheeses, crusty breads and Mediterranean olives.

What To Serve With Rosé

Rosé is an extremely versatile wine. It can be matched with many different kinds of food. Here are two of our favorite foods to match with Rosés. The salad is best with lighter and fruitier Rosés. The Mediterranean chicken dish calls for something with a bit more flavor and complexity and Bandols are really good with this dish.

Barbecuing and Entertaining Wine Choices

Temperatures, water bills, and electricity consumption are all on the upward rise. Hopefully with some cooler nights ahead, we will be able to enjoy the outdoor season while we can. While  in the barbecue and entertaining modes, let us explore some wines that just might be a cool change of pace for you. Give these […]

A Grand Experience on Michigan’s Famous Mackinac Island

Many renowned hotel properties fail to live up to their press releases, but as I would discover during my four-day visit, the world’s largest summer hotel, does not disappoint.

Forget resort casual attire. It’s coat and tie for men and dresses for the ladies (only recently were pants approved) in the Grand dining room, truly a step back in time when guests dressed for cocktails and dinner each night when on holiday. But I had been invited to the Grand for more details on their wine and food program and to meet Executive Chef Hans Werner Burtscher and the new head sommelier, Sebastian Ruggieri – not to review the dress code. I know of no other single resort that pops more than 50,000 corks in just a six-month season.

I should note that the Grand, built in 1887, stands alone in formality on this historic island summer playground. The island hosts millions of visitors during the short summer season from May through October each year, and most bring shorts, tee shirts and flip-flops in their back packs and duffels. They may pay the small fee to tour the Grand’s lobby, but they won’t be visiting the Grand Dining room.