“Southern cuisine is an awesome genre to play around with wine pairings. There’s so much going on on the plate,” says Gonzalez. The lush, boozy Pinot Noir is made on-premise at City Winery with grapes grown in Sonoma’s Shokrian Vineyards, and it performs a fruit-forward, high-acid balancing act with Anderson’s spicy, creamy cheddar spread.
Read MoreIsraeli food has more in common with American cuisine than the average diner might realize. It represents a blending of cultures and ideas that are all on full display at Alon Shaya’s eponymous restaurant on Magazine Street.
Read MoreChicago Pastry Chef Anna Posey helps push the Chi-Town pastry scene forward and ensures a menu where guests are always spoiled for choice.
Read MoreWith the launch of Spicewalla, Chef, Restaurateur, and Entrepreneur Meherwan Irani hopes to freshen up and maximize chefs’ spice racks. “There’s no other ingredient on the planet that has the ability to change the flavor of food like spices,” says Irani. “Spices transform the simplest of ingredients into something spectacular.”
Read MoreAt its sexiest, it’s like unsheathing a sword. At its most mundane, it’s like squeezing the remnants from a tube of toothpaste. And at its most childish, it resembles a “water weasel,” so says Cadence Chef Joey Elenterio. “Remember, like those water balloons with the valve that you’d fill up and spray?”
Read MoreLisa Elbert reminds us that when you’re visiting a new city, enjoying a martini from the local hotel, is a great way to spend an evening.
Read MoreBartender Nick Bennett created a drink, dubbed the IPA-mazing, that looks like a beer (in a Collins glass), tastes like a Chinook- or Cascade-hopped IPA, and has the essence and mouthfeel of a cocktail.
Read MoreLisa Elbert's wine tips include Sommelier Helen Johannesen's wine club that began with a just few members. Now there are multiple ways to order and join and they ship to 46 states!
Read MoreLisa Elbert and the Starchefs' team provides a unique perspective on Steve Santana’s tortillas in Miami!
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