Pebble Beach Food and Wine Festival claims to be one of the premier culinary events. I feel further research on my part is required before I support this claim, but, thanks to Foodbuzz, I attended this event on Sunday, and holy cow! In a recent post, I touched on the current culinary obsession of...
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“Farm to Table” or “Farm to Fork” was predicted to be a new trend for 2010, but for the folks that have been eating this way for years, they’re wondering what all the fuss is about. Like comfort food was the trend of 2009, how new is it? To me it sounds suspiciously...
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My husband and I celebrated our anniversary last week with a weekend getaway to Mendocino County. My husband planned the event, keeping me in the dark until we were about 15 minutes from our destination. Until that moment, he had hinted strongly that we were “hiking in” and needed to stop and secure some...
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Like much of life, fortified wines were born from necessity. In this case, to preserve European wines on long trade voyages in the 16th and 17th centuries. Brandy was added either before or during the fermentation process to stabilize the wines, and improve their shelf life. As might be imagined, traditional wines did not store well in the...
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Mead is a fermented beverage also know as “honey wine” because that is frequently made where grapes are not grown and has the simple ingredients of water and yeast. Although, mead is not technically a wine. It has a long history and has been the stuff of legends, literally, having been featured in Beowoulf....
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When we were in Dijon we had many (delightful) encounters with Creme de Cassis. We, ok I stuffed our luggage with bottles of this yummy liqueur to take back to the States as gifts, and of course to use ourselves. Crème de Cassis is a sweet deep red, black currant flavored liqueur. The modern version of...
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… and if we do, should we? When I select my wine, the scores posted along with the description of the wine certainly influence my decision. My assumption is that the educated folks making the decisions are professionals after all, and as for me, I’m imbibing purely for pleasure. Sure, I know what I like, but I am...
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