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May 15, 2012
San Antonio/Leyda Valley

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.

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.

May 2, 2012
Lunch at 21 Club with J Vineyards

If you want a nice range of excellent wines, drop everything and call J Vineyards.

I just had a wonderfully stimulating lunch with some folks from J Vineyards. Attending were Kathryn Lindstrom, their COO, George Rose their Communications Director, and Melissa Stackhouse their VP of Winemaking.

March 27, 2012
Sushi Shop - NYC Box by Lenny Kravitz

If traditional sushi is beginning to look a little too familiar to you, then you may want to visit the fusion Sushi Shop in Manhattan, one of 92 shops in the world but the first in the U.S.

If traditional sushi is beginning to look a little too familiar to you, then you may want to visit the fusion Sushi Shop in Manhattan, one of 92 shops in the world but the first in the U.S. You will recognize the decor as clean zen-like (think Apple stores).

March 15, 2012
Casablanca Valley: A Cool Climate Variety’s Paradise

Casablanca Valley, Chile’s premier cool-climate coastal region, offers wine lovers an elegant style of wine that’s uniquely indicative of the area.

Casablanca Valley, Chile’s premier cool-climate coastal region, offers wine lovers an elegant style of wine that’s uniquely indicative of the area. Here, the focus is on varieties that thrive in cooler temperatures including Chardonnay, Pinot Noir, Sauvignon Blanc, and a rising production of Syrah.

March 3, 2012
Look at old-world wines through new-world eyes.

Today’s emerging wine consumers do not follow yesterday’s guidelines or taste preferences.

Recently I was moderating a wine-and-food seminar when the topic turned to how many wine drinkers are bucking well-established trends of buying “old-world” wines and embracing extremely low-cost “new-world” wines.

February 29, 2012
Research May Eliminate Common Foodborne illness

New research may eliminate one of the most common types of foodborne illness.

Scientists at the Roslin Institute in Edinburgh, England are hoping their research can eliminate one of the most common causes of food borne illness, Campylobacter.

February 9, 2012
Tasting the Terroir at Chateau Beaucastel

What part does the winemaker play in the total terroir of a wine? Journey to the southern France's Chateau Beaucastel, I find some answers.

What makes the wines of Chateau Beaucastel so wonderful? I’d tasted these wines occasionally in the U.S. and always came away impressed by their unusual combination of power, elegance, and intoxicating spiciness. While teaching a travel writing class for The Writer’s Workshop in Vaison la Romaine, France I finally got a chance to visit the storied property.

January 22, 2012
Ca’ Salina and Villa Almé

As you enter the Veneto region at the base of the Alps you encounter steep mountains of grape dedicated to developing the best and only offcially designated Proseccos.

Driving north from Venice, Italy, you leave the relatively flat planes of the Adriatic coast and enter the mountainous region of the Italian Pre-Alps. As the mountains loom closer,

January 16, 2012
Hospice du Rhone, Wines of Chile Participation

Wines of Chile is set to participate in the Hospice du Rhone event held annually in Paso Robles, CA.

Wines of Chile is set to participate in the Hospice du Rhone event held annually in Paso Robles, CA.

January 16, 2012
National Restaurant Association (NRA) Show

Join the Wines of Chile!

Join the Wines of Chile at the NRA show this spring in Chicago, IL. For more information check the event's website.

http://show.restaurant.org/NRA11/public/enter.aspx

January 12, 2012
To Blog, or Not to Blog?

I go to a lot of tastings, but don't write about all of them, and I asked myself, "Why?" After some introspection, I've got an answer.

December 29, 2011
Has Anyone Seen My Julep Strainer?

If we want bartending to stand alongside the other culinary arts, we need to start approaching the job as a true culinary profession. 

If we want bartending to stand alongside the other culinary arts, we need to start approaching the job as a true culinary profession.

December 14, 2011
Wines of Terroirs Originels

A small group of Beaujolais and Macon winegrowers discover that working together on quality and marketing is a pathway to success.

There is a commonality among restaurateurs and winemakers that is crucial to both, but which is sometimes ignored by both – at their own considerable peril.

December 2, 2011
Profitability on the Up and Up

Beverage operations have to be hitting on all cylinders to crank out maximum revenue.

In this highly competitive marketplace, you’re either on the way up or on the way down.

November 30, 2011
Naples Winter Wine Festival Events and Auction

Don't miss the #1 Charity Wine Auction in the U.S.

The Naples Winter Wine Festival is the most successful charity wine auction in the world and has raised more than $94.5 million for the NCEF since 2001.  The 2012 Festival welcomes 28 vintners

November 14, 2011
8th Annual Global Food & Wine Experience

iSanté is proud to sponsor the premier multi-cultural Food and Wine event, the BCA (formally Black Culinarian Alliance), which celebrates its 8th Annual Global Food and Wine Experience on Friday, November 18th from 7 PM to 10:30 PM.

For Immediate Release:

 

NYC’s Premier Multi-Cultural Food and Wine Event

October 21, 2011
Easing Expediting

Remember, no matter how good the food, it must reach the table expeditiously and as it was conceived.

As defined by Webster’s, to expedite is to execute promptly or to speed up the process or progress. In a restaurant, progress is the key to a successful meal period.

October 7, 2011
What's Haute in Healdsburg

“Anytime we can work out a better way of doing something, it translates to the guest. This is our motivation…to be people pleasers. That’s the whole essence of what we do.”

Ask the inimitable front-of-house man, Nick Peyton, what it means to be successful in the restaurant business and he won’t describe fat bank accounts, fully booked reservations, or even rave

October 5, 2011
Teenagers and your workplace

Teenagers are a vital part of the reaturant industry, but do you know how to properly train them and what their limitations are.

According to the U.S. Department of Labor each year more than 210,000 teenagers are injured, 70,000 are hospitalized and 70 die due to workplace accidents.

September 30, 2011
A Seasonal Second Chance:

"A woman is like an artichoke, you must work hard to get to her heart." - Inspector Jacques Clouseau in The Pink Panther

In the natural course of things, the artichoke plant bears fruit in the spring and puts itself to rest long before winter sets in.

September 28, 2011
Flavor Napa Valley!

NET PROCEEDS BENEFIT THE SCHOLARSHIP FUND 
AT THE CULINARY INSTITUTE OF AMERICA AT GREYSTONE

 

FLAVOR! NAPA VALLEY TICKETS ON SALE

TICKETS AVAILABLE BEGINNING TODAY FOR THE FOUR‐DAY EPICUREAN EXTRAVAGANZA
IN THE LEGENDARY NAPA VALLEY

August 23, 2011
Mezze Hosts Preserving in Spirit(s) Workshop-Williamstown, MA

BERKSHIRE GROWN’S PRESERVING THE BOUNTY IS BACK AND MEZZE BISTRO AND BEESWEET ARE PARTICIPATING FEATURING BERKSHIRE MOUNTAIN DISTILLERS SPIRITS!

Mezze Hosts Preserving in Spirit(s) Workshop on August 28

August 3, 2011
Just Don't Bet the Farm!

Stay abreast of trends, capitalize on fads, and even pull a stunt of your own once in a while.

July 7, 2011
Visiting Oregon Wine Country

What are the best pairings with Oregon Pinot Noir and Pinot Gris?

June 9, 2011
Process This

Regardless of what culinary wonders a chef chooses to cook, chances are good that the right food processor is available.