. . .) 2) Father’s Office: because I’d want to have an outstanding selection of micro brews to go with my way better than average burger. 3) La Super Rica (Santa Barbara is So Cal, right?): okay, so they don’t...

- Crottin - perfect with grassy Sancerre Taleggio – ask me for my tart recipe when the first asparagus of spring are harvested 3+ y.o. Aged Mimolette or Gouda – wonderful with old red wines or sweeties, especially mature...

it?" I ended up with quiet a selection of cheeses and a bunch of dried fruit. Crappy presentation and very boring. Still nothing. I assumed it had to be in the dessert. I got a peach cobbler which bored me to tears with its...

complex wines that are terrain-driven. My purchase of California wines have dropped significantly in the last decade partially due to lack of availability (Quebec has a limited selection of California wines), but mostly due to...

. The last thing to evolve was an appreciation of late harvest Rieslings and Sauternes . . . Then everything changed in the mid-1970s, with the success of White Zinfandel and the flourishing of stainless steel . . . Traditionally,...

bread and rolls were provided throughout. First was the selection of small cruda/raw: a scallop sliced, a small oyster topped with a gelee, some sliced marinated clam with greens, and a small serving of tartare. The first three...

fishery in the world that harvests Chilean Seabass in a sustainable fashion (as certified by the Marine Stewardship Council). More info here: http://www.wholefoodsmarket.com/products/seafood/chileanseabass.html I think it’s...

Café in San Francisco. Here’s a look at the offerings: CROSTINI New Harvest Olio Verde and Sea Salt- $7 Cranberry Beans and Bottarga di Tonno- $9 Chicken Liver and Pancetta- $9 Beef Tongue with Horseradish Salsa- $9 APPETIZERS

levels (oeschele) at the time of harvest and not residual sugar in the finished wine. Heat and spice – These are two completely different things, with heat being created by chilies and spice (think exotic aromatics) created...

% of the final CdP blend 99 Grenache – Purple, jammy, confit of cherries. About 30% of the blend 99 Cunoise – Nice acidity, peppery, fine tannins, late harvest (Oct. 6) This will probably make up about 7-10% of the blend...

. The wine paired was a Coteaux du Layon, 2000, a late-harvest Chenin Blanc. (8) Lemon Trio — Lemon Yoghurt; Lemon Curd Ice Cream; Lemon Tart. I liked this dessert. The lemon tart was delicious, with a nice caramelized thin...

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