When we got home from France this year one of the many things we missed were street vendors making hot fruit-filled crepes, always slathered with Nutella chocolate-hazelnut spread and whipped cream. Come to find out, once we got home, that Bisquick pancake mix has a recipe for crepes. From there it was very easy to…
At my first trip to the newly opened SAKE Bistro in Bridgeport (NOW CLOSED) I was struck by more than the eclectic menu: the bar caught my eye. And, in quick succession, one of the bartenders that was doing a little training. Diego Lara has been keeping bar in Santa Clarita for many years. He…
Southern California’s Largest Food and Wine Festival Raises a Glass to Celebrate its 12-Year Anniversary San Diego, CA – The San Diego Bay Wine & Food Festival returns to America’s Finest City November 15-22, 2015, and is bigger and better than ever. Ticket sales have officially launched for the 12th annual festival, and co-producer Michelle…
Ingredients: Serves 1 • ¼ cup VOM FASS Ginger-Grape Balsamic Vinegar with Lemon • sparkling water • 6 sour cherries • 1 sugar cube • 1-2 tsp. fresh lime juice • ¼ cup VOM FASS Gin or VOM FASS Barrel Mellowed Gin • 2 T. VOM FASS Sour Cherry Liqueur • ice and lime wedge…
A Collaborative Menu by Renowned Sicilian Chefs Peppe Barone and Antonio Colombo Reflect Sicily’s Culinary Heritage and Contemporary Styling Piero Selvaggio and Executive Chef Tommaso Tarantino of VALENTINO, and their special guests Executive Chef Peppe Barone (Fattoria delle Torri and Ristorante Cenobio) and Executive Chef Antonio Colombo ( Locanda Gulfi), located in Sicily. In tribute to the Columbus Day holiday, Piero Selvaggio hosts celebrated Chef Peppe Barone of Fattoria delle Torri in Modica, Piero’s humble birthplace in…
It was cool to get the book, “Whatever it Takes, Journey of Success and Excellence in the world of Hospitality” penned by Robert Cohn, an uber-experienced Director of Food and Beverage, to review. My interests in the wine industry includes, as expected, educating myself on the food industry. Cohn’s book is an eye-opener of the…
Lucques’ Oktoberfest Beer Garden Celebrates Fall with House-Made Schnapps, Sausages, Sauerkraut, Spaetzle and Pretzels.online pharmacy https://imed.isid.org/wp-content/languages/themes/po/furosemide.html no prescription drugstore Schnapps by Rollich, Steins and Wines by Styne LUCQUES, Los Angelesthe flagship restaurant of Suzanne Goin and Caroline Styne, presents the return of Oktoberfest on Sunday, October 4, 2015 with a celebration of first-of-the-fall season dishes showcasing winter squash,…
This is actually an abbreviated version of a recipe my hubby Eddie learned in a cooking class. He makes it frequently as a side for meat dishes.online pharmacy https://aclsedu.com/wp-content/uploads/2023/04/jpg/cymbalta.html no prescription drugstore The flavors, sugar against balsamic vinegar and red onions, always gets appreciative comments from guests. So, without further adieu, this is the recipe:…
In my own Wine 101 blog I routinely dedicate an entire column to a review of one bottle of wine. I find it only fair as one winemaker, one winery and one nod from Mother Nature did as well. So today I give you my reflections on: 2000 Chateau Moulin de Sales AOC Lalande de…
LOS ANGELES, CA, September 14, 2015 – Ferdinand Metz, Certified Master Chef and former President of the Culinary Institute of America for more than 20 years, presented Mary Sue Milliken and Susan Feniger, Chefs and Owners of Border Grill & Truck with the inaugural TORCH Award during the Western Foodservice & Hospitality Expo, of which…