“Nothing better for breakfast than a chocolate walnutbrownie.” remarked my sister-in-law Ann the last day for our three-daywhirlwind tour of Paso Robles last week. And said brownie? Packed upfor our group by none other than Mike Kobayashi, and prepared, no doubt, underthe watchful eye of his brother, Chris, two of the four owners of Artisan Paso…
Suzanne Goin’s Lamb Roast Dinner Inspired by Hamilton’s New Memoir WHAT: LUCQUES owners Suzanne Goin and Caroline Styne welcome Gabrielle Hamilton, Chef/Owner of Prune in New York, for a special dinner celebrating the publication of Hamilton’s new memoir, Blood, Bones & Butter, The Inadvertent Education of a Reluctant Chef. Goin’s three course dinner, inspired by…
Things were quiet on Facebook last weekend when I had my much-anticipated trip to Paso Robles. I didn’t go online very much as I was far too busy wHining and dining, touring and tasting. We had snow on the vines, as you may have had yourself here at home, and found great ways to stay…
After years of gaining support in Maryland’s General Assembly, we are closer than ever to passing a law to allow Maryland citizens to receive wine by mail from wineries and wine-of-the-month clubs. We are asking you to call or email your legislator before Friday, March 4 (the day both bills will be heard by the…
Whether you have a kitchen or not (me!) this is where I will be eating a 4-course French dinner with 4 full 5 ounce pours of French wine on March 8 – with only 44 other wine peeps! Hope you are one of them! On Tuesday, March 8, starting witha 6:00 reception and followed by…
On March 23, Patina Restaurant, the award-winning Relais & Chateaux restaurant adjacent to the famed Walt Disney Concert Hall in Los Angeles, kicks off its second Sommelier dinner for an evening of incredible wine, food and conversation, where guests will taste and experience wines from a special guest winemaker from Moraga Vineyards and Silvestre Fernandes,…
We got back from Paso yesterday. All I’ve had time for was to put up our itinerary. Whether or not we ventured from this list, you’ll have to wait until this Friday March 4, to find out. I plan to be fully recovered by then. We chose our wineries based on some reader…
Ingredients24 peeled jumbo shrimp 24 scallops bamboo skewers for shrimp (soaked in water for 10 – 15 minutes) two-prong metal skewer for scallops olive oil 24 bacon stripssalt and pepper peach bourbon barbecue sauce (see recipe below) 2 cups of your favorite barbecue sauce 1/4 cup ripe fresh peaches or 1/4 cup peach preserves 2…
A few weeks ago I got into a discussion with a vodka purist. One of the ideas put forth was that most people tend to use vodka as a tasteless “neutral” spirit, with the least harsh being the most popular, as it lends itself to being deftly hidden away in popular cocktails. But, in keeping…