Food

Food

A ‘Noble’ Wine from Tuscany

I have a prejudice towards today’s kind of wine. Because I am such a fan, I am also a harsh critic if one of...

Dishing With Executive Chef Jason Cunningham of Washington Duke

Originally from Wisconsin, Chef Jason Cunningham’s parents moved to the area in 1996, with Jason following soon after to live with them and save...

‘Tis the Season for Prosecco

It’s Prosecco time! But, when is it not Prosecco time? The popularity of this northeastern Italian bubbly continues to increase, and the producers are...

Talk Turkey Over This German Pinot Noir

No global warming? Tell that to the intrepid German winemakers! They haven’t had an unripe vintage since 1991, whereas in the past, cold, cloudy...

Pop the Bubbly and Break Out the Oysters with Piedmont

For its fall Seasons of the Sea dinner – a seasonal, multi-course dinner featuring guest chefs, fishermen and organizations supporting sustainable seafood – Piedmont...

5 Dishes by Local Chefs to Make Over the Holidays

Chilled Beet and Goat Cheese Soup with Beet, Fennel and Pistachio Relish By Bleu Olive's Sam Papanikas 7 red beets, cleaned and trimmed 1 yellow onion, chopped 1...

Another Phenomenal Pinot Noir for Your Holiday Table

Founded in 1986, Talley Vineyards has shown the way for glorious Chardonnay and Pinot Noir from the Arroyo Grande Valley/ San Luis Obispo region...

Pinotage to Pair with Holiday Red Meats

If you’re one of those people who wonder why Pinot Noir and Cinsault were ever combined to create a viticultural cross grape called Pinotage,...

Try This Golden Gewürztraminer With Your Thanksgiving Turkey

Years ago, there was a wine advertisement that stated: “If you can say 'Gundlach Bundschu Gewürztraminer' three times quickly, we’ll give you a free...

A Perfect Pairing for Pumpkin Pies

Italy isn’t the only country to make Vin Santo, although Tuscan Vin Santi do sometimes approach a heavenly status. On the Greek island of...