Content about Food and drink

Kellie Rowland has been shaking up and serving drinks for nearly nine years, over four of them at the JW Marriott Grand Rapids. She can be found at Mixology Bar and Lounge inside the JW Marriott, creating signature cocktails with a smile. Rowland recently won the 2012 Wave award for Nightlife at the Grand Rapids International Wine, Beer & Food Festival in November.

There are no grand entrances or picturesque picnic areas. No sweeping vineyard vistas or vine-themed boutiques. But a look inside the metal roll up doors and angular concrete architecture of Lompoc’s Sobhani Business Park reveals an unexpected treasure: some of Santa Barbara County’s most talented winemakers are crafting wines in a raw, industrial space.

Since there is a color called “passion pink”, there should be a ”passion green” for folks like Tuscan winemaker Michele Manelli of Salcheto.  Everything about Manelli and Salcheto is green except the color of their wines.

Chile makes some of the world’s best Cabernet Sauvignons, both actually and potentially, and one of its iconic ones is Concha y Toro’s Don Melchor.  Since 1997, Enrique Tirado has been responsible for making Don Melchor, and, like every other winemaker in the world, he is a good son who first gives praise to the virtues of Mother Vineyard, where, as legend and faith have it, every great wi

Multiple disasters in six years have left America’s Gulf Coast seafood industry fighting for its life. In Louisiana, where one in seventy jobs is tied to seafood harvesting, survival is the only option.

Even for someone who loves authenticity in food, Italian-born New York restaurateur Tony May is the first to tell you that what’s traditional is a changing target.

Since opening in 2007, The Drawing Room, a 60-seat American restaurant in Chicago’s Gold Coast neighborhood, has been praised by both establishment and social network media for its commitment to food-and-beverage excellence.

Portugal is making great efforts to increase the awareness of her quality dry wines in the United States from all major regions, including Alentejo , Minho/Vinho Verde, Lisbon/Estremadura, Bairrada, Dao, Setubal, and Algarve, as well as Douro, from which Port comes.  Douro has already made inroads for some of its dry wines, with Douro Boys portfolio as an example.

For those times when an ordinary cocktail won’t suffice, skilled mixologists are increasingly turning their sights to the sidecar, a satiny-textured classic that debuted during World War I at Harry’s New York Bar in Paris. The cocktail is traditionally prepared with brandy, Cointreau, and lemon sour mix and presented in a sugar-rimmed glass.

Rick Moonen, nationally acclaimed chef and owner of Rick Moonen’s rm seafood in Las Vegas, supports Alaska's wild fisheries, some of the world's most sustainable and healthy ecosystems. His Fruitwood smoked Bristol Bay Salmon recipe is a compliment to the freshness, flavor, and versatility of this wild fish. 

With the buying public once again opening its wine wallets, and with the euro more of a bargain that it has been in recent times, 2013 might be an ideal year to consider attending Vinexpo, Vinitaly or one of the other European wine trade fairs.

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