Vodka’s Evolution Includes CO2, Coffee Fruit, and Old Baked Goods
With the global population expected to reach 9 billion by 2030, every industry is looking into how it can be more sustainable – including the vodka industry.
Category: Food
It’s Time to Fire Up the Grill and Chill the Red Wine
It’s June. The gardens are in, the deck is cleaned up, and the grill is ready to rock. In theContinue Reading
Crafted Conservation: Distilleries Creating Unique Spirits to Combat Invasive Species
When faced with an overabundance of certain crops, it’s easy to find inspiration for culinary delights or other practical uses.Continue Reading
A Sicilian Lesson in Seasonal Eating and Two Recipes
It is early May, and I am currently writing this from one of my favorite neighborhoods in Palermo, Sicily. ForContinue Reading
The Future of Mezcal, One of the Fastest Growing Spirits in the United States
Just 30 years ago in Mexico, rumor was that mezcal could make you go blind. During that time, tequila reignedContinue Reading
From Farm to Table to House Ground Heirloom Masa, Mexican Restaurants Rise to New Heights
Though Mexican food began with tiny family restaurants in immigrant neighborhoods and roadside taco trucks, it has now blossomed intoContinue Reading
THE RETURN OF RESTAURANT EXPERIENCES
Over the past three years, something interesting occurred that was not predicted. I’m not referring to the pandemic, although thisContinue Reading
The future of gourmet cheese relies on technology used to make insulin
Comté. Piacentinu. Burrata. Clothbound Cheddar. The world of gourmet cheese is vast, representing culture, traditions, history, and terroir. For some,Continue Reading
Tales of a Seder Wine Dinner with a recipe
A Seder Wine Dinner Tale and a Recipe for Passover
Christmas in March, It’s Chili Time
Year: 1981. Place: Elm City Diner, New Haven, Ct. I was in my early 20s when I first began cookingContinue Reading
Growing Microgreens, From Your Kitchen Counter to Outer Space
For an ingredient that is simply a plant harvested before reaching full maturity, microgreens get a lot of hype. TheseContinue Reading
Defying Expectations: Vermont Chef Proves Hyperlocal Cuisine Is Possible in Winter
When life hands you celery root, make celery root ice cream.
My Gumbo Comeuppance
I fell in love with gumbo way back in the early 1980s when Paul Prudhomme made his groundbreaking appearance onContinue Reading
Low and No Alcohol Options with Added Benefits to Boost Your Well Being
Committing to Dry January is one of the top New Year Resolutions every year, and it gives those who imbibeContinue Reading
Le Gruyère – Switzerland
Le Gruyère cheese is a classic, nutty, and slightly sweet cheese with a smooth texture. It is made from rawContinue Reading
Relationships: The Heartbeat of Luxury Travel Experiences
Sailing Collective offers sailing tours and private charters around the world.
July in January, a remedy for Cabin Fever
Winter in the Hudson Valley of New York means snow, ice, and chilling temps. Along with the bad weather comesContinue Reading
Wine and Water
Wine Cruises – A Perfect Pairing
Restaurant Bonaparte
A Montreal Tour de Force