Tuesday, June 30, 2009
Tuesday, June 23, 2009
Some people love oysters ..
Some people love oysters and others fish
And many think beans a very fine dish
But there is another YOU can't be without
Say what is the matter with
Sauerkraut?
And many think beans a very fine dish
But there is another YOU can't be without
Say what is the matter with
Sauerkraut?
Sunday, June 21, 2009
Laura Williamson, Master Sommolier in Aspen, Colorado
Certified Master Sommelier, Court of Master Sommeliers
One of approximately 130 Certified Wine Educators in the World
When it comes to understanding the beauty, balance and grace of wine and food, Laura is one of the top minds in the world. (Yes, in the world.) One of only 130 Certified Master Sommeliers and Wine Educators on the planet, Laura sits on the Court of Master Sommeliers and lectures regularly about the world's wine regions, the techniques of preparing food and wine, and the skills of wine collecting.
Throughout her 17 year career, she has worked in top restaurants including La Tour and Sweet Basil in Vail, Boulder Wine Merchant and Flagstaff in Boulder, and Kimo's on Maui, to name a few. Along with her work with VinTabla, she is also a senior consultant for Small Vineyards Imports and finds inner balance and grace through her dedicated practice of Anusara yoga.
Tucson, Arizona
http://www.dovemountaingrill.com
http://www.vintabla.com
"She was encouraged to pursue the Master Sommelier accreditation by her mentors Wayne Belding and Sally Mohr of the Boulder Wine Merchant and achieved this coveted distinction of which only 78 Americans (including just 13 women) had attained prior to her success in 2005."
http://www.mastersommeliers.org/member=72
Gilles de Chambure, Master Sommelier at Meadowood, Napa, California
""The wine in the glass is from a neighboring vineyard. The honey on the table is from our hives and the olives are from our orchard. The heirloom tomatoes are picked at the perfect ripeness each day and taken straight into the kitchen.""
Meadowood
Meadowood is a center of social, cultural and viticultural life in Napa Valley and a second home for those who enjoy the beauty and hospitality of the wine country. The property features championship croquet lawns, seven tennis courts, a nine-hole walking golf course, hiking trails, swimming, a full-service health spa, a wine educator, an annual cultural affairs calendar, guest rooms, suites and cottages and Michelin two-star dining in The Restaurant at Meadowood.Meadowood
Napa Valley 900 Meadowood Lane
St. Helena, CA 94574
Telephone (800) 458-8080
http://www.meadowood.com
Tuesday, June 16, 2009
Isn't it aggravating when...
Isn't it aggravating when you're dining out and you upset a bowl of soup?
Sunday, June 14, 2009
Alisa Barry from Bella Cucina Artful Food
| I was inspired to live this life daily and bring the riches of Italy home. Bella Cucina Artful Food celebrates this passion for living soulfully. To learn more about how Bella Cucina artful food was created and celebrates the artisan tradition of bringing foods from the earth to the table, continue the journey... http://www.BellaCucina.com | |||
Jennifer talks to Nick from FoodieFights.com
Once upon a time, there were two bitter rivals, blogging away day after day in an effort to prove themselves the more superior foodie. A dual was challenged, and the battle was set. One man took up his whisk, and the other his spatula. At dawn on the day of the battle they would each present their culinary creations. As the flour settled on that fateful day, a new partnership would be formed. Enter FoodieFights. A blog battlefield. An arena for food bloggers to enjoy friendly competition. A place for experiments and new combinations.
Nick and I had more fun that day than expected and found new flavor combinations we hadn’t tasted before. This prompted us to start this new website that would hopefully challenge bloggers to try new things and take some risks. Really make things interesting! If you have a blog, check out the rules below and join the next battle!!! - Dan.
Tuesday, June 2, 2009
Gus Balon's Has the Best Pie in Tucson
I recently spent the day with my friend Kelli Fling at her beloved Tucson eatery Gus Balon's diner. ( Gus was Kelli's grandfather and a fabulous man. We miss him) This photo diary shows what it takes to make the best breakfast in town. According to Jane & Michael Stern, in Road Food and epicurious.com, Gus Balon's serves up one of the 10 Best Breakfasts in America. We agree.
As a former judge in the National Pie Championship ( watch for me at 3am on Food Network some late night) I know a thing or two about pie. Gus Balon's has the best pie in Tucson. Try the rhubarb. yum.
Tribute to Kay Williams, Room Service Manager Ritz Carlton Boston
My Great-Grandmother's Name was Kay Williams, but everyone that knew her called her Kitty and she love the hospitality business. Winter was spent in service at the grand hotels in Florida and summer in legendary sea side palaces like the Monmouth and the Essex in Spring Lake New Jersey. In her "dotage" she returned to her native Cambridge , Massachusetts to become the night room service manager at the venerable Ritz Carlton Hotel in Boston. As a very small girl I would visit this enchanted place. I discovered the "back of the house" there and have happily never been the same.
Nana Kitty, how we knew her and loved her, spent her day-off with us. She would get a club sandwich boxed lunch from the kitchen staff, a jar of "Stingers" from the barman, a racing form from the newsstand, and a cab at the corner. She would travel out to Chestnut Hill, a suburb of Boston to stay with us and help my young Mom with the house while she was going "back-to-school". Her "day-off" was filled with chores. But it was filled with bedtime stories of glamorous life in the golden age of the great hotels. Nana Kitty always stayed in my room with me in the small house on Moody Street. She was a Great Dame, and even if I didn't fully comprehend the unique mix of hardworker & Auntie Mame whose savoire fare, panache, and infectious belly laugh began to rub off. I have a dozen or so pictures of her, and in every one she looks to be in mid-belly laugh. She looks like she loved life, It also looks like life was hard too, but she bore the load with incredible gusto & grace.
When I began to find my own self as both a hardworker and a connoisseur, I did so with the legacy of Nana Kitty in my heart. The long-retired doorman who used to give me a penny upon my arrival was gone, and a penny no longer got you a gumball, yet I looked forward to my Ritz visits as a homecoming. Later in my life on return annual visits to the blue crystal & gold dining room at the old Boston Ritz Carlton for my birthday dinner, "Tito"the Captain , who was himself a young man during Nana Kitty's tenure always greeted us like long lost family. And in the manner of authentically warm welcoming that pros know how to offer when favorite customers return whom one is genuinely happy to see, I became spoiled.
Nana Kitty has been gone for over 30 years, but I cherish the mementos of our connoisseurs collaboration. It spawned a collection of culinary artifacts that inspire, inform everything I do on The Food & Wine Radio Network, on TV, in my consulting, writing, speaking, teaching & tasting. If you enjoy what you discover, go to the best hotel in town tonight and order a Stinger and make a toast to Kitty. She would really like that.
Nana Kitty, how we knew her and loved her, spent her day-off with us. She would get a club sandwich boxed lunch from the kitchen staff, a jar of "Stingers" from the barman, a racing form from the newsstand, and a cab at the corner. She would travel out to Chestnut Hill, a suburb of Boston to stay with us and help my young Mom with the house while she was going "back-to-school". Her "day-off" was filled with chores. But it was filled with bedtime stories of glamorous life in the golden age of the great hotels. Nana Kitty always stayed in my room with me in the small house on Moody Street. She was a Great Dame, and even if I didn't fully comprehend the unique mix of hardworker & Auntie Mame whose savoire fare, panache, and infectious belly laugh began to rub off. I have a dozen or so pictures of her, and in every one she looks to be in mid-belly laugh. She looks like she loved life, It also looks like life was hard too, but she bore the load with incredible gusto & grace.
When I began to find my own self as both a hardworker and a connoisseur, I did so with the legacy of Nana Kitty in my heart. The long-retired doorman who used to give me a penny upon my arrival was gone, and a penny no longer got you a gumball, yet I looked forward to my Ritz visits as a homecoming. Later in my life on return annual visits to the blue crystal & gold dining room at the old Boston Ritz Carlton for my birthday dinner, "Tito"the Captain , who was himself a young man during Nana Kitty's tenure always greeted us like long lost family. And in the manner of authentically warm welcoming that pros know how to offer when favorite customers return whom one is genuinely happy to see, I became spoiled.
Nana Kitty has been gone for over 30 years, but I cherish the mementos of our connoisseurs collaboration. It spawned a collection of culinary artifacts that inspire, inform everything I do on The Food & Wine Radio Network, on TV, in my consulting, writing, speaking, teaching & tasting. If you enjoy what you discover, go to the best hotel in town tonight and order a Stinger and make a toast to Kitty. She would really like that.
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