Noted mixologist Patricia Richards at the Wynn Hotel in Las Vegas has popularized a specialty called the Kentucky Sidecar, which features Maker’s Mark, Marie Brizard Apry, vanilla-infused simple syrup, and fresh lemon sour mix.
California’s north coast is one of the most ruggedly beautiful coastlines in the world. Hugging this coast, ninety miles north of San Francisco, on a rocky shelf overlooking the sea, is the Timber Cove Inn.
Today, more and more chefs and sommeliers, as well as consumers, are looking for organic wines. The terrific news is that there is an ever-increasing selection of naturally produced wines from which to choose.
When consumers choose Piedmont wines, they are not just getting good quality, they are experiencing part of a history and a culture developed around a beautiful land.
The Certified Angus Beef® program was established to provide a guarantee of quality and consistency to restaurateurs and retailers who prepare and serve Angus beef, and to the consumers who enjoy it.
Rainier Cherries are regarded for their crisp bite and pale yellow flesh bursting with exceptional sweetness. A premium niche variety that ripens after most other cherries.
New York chef, George Mendes, will co-host a wine dinner at Greenville's Mediterranean-themed restaurant, The Lazy Goat this September. His dish, Arroz de Pato, will be featured there.
"Our nation's food industry cannot afford to lose the world's largest sockeye supply to a hard metal mine of unimaginable size and scale. We need to protect our last sustainable seafood sources while we still can."
“We will never reach our goal, because we’re always trying to improve. We’re always asking ourselves, how are we going to make today better than yesterday?” – Marco Valverde
The area of San Antonio was once primarily a shipping port known for its seafood, not produce, but in recent years, the valley has made itself known as one of Chile’s most expressive cool climate wine regions.
“I’m the opposite of most chefs in my approach. The taste of wine is fixed more or less when you open it, while the food is adjustable. I can add fat or acid or garlic puree, any number of things to match the wine.”
Does simply changing the menu labels from generic, straightforward names to descriptive names impact sales or make a customer actually believe the food tastes better?
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