Foie Gras Potage
300 g vacuum packed chestnuts 360 g fresh foie gras (300 + 60) 300 g flaky pastry 3 sage leaves 3 Tsp thick crème fraîche
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What’s All That Fuss About
Yellow Tail is a wine brand from Australia that has a huge following (yes, I like it)…and here’s an interesting review by BasicJuice that provides some insight into the popularity of the wine, particulary the shiraz… via basicJuice
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Is terroir important or not?
Well… you can decide for yourself. Is an Idaho potatoe still an Idaho potatoe if it comes from Australia? Maybe not. Then shoudln’t a champagne that is a sparkiling wine not made in Champagne be called a …sparkling wine made somewhere else? Read on ViaSFGATE
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Hell’s Kitchen Finale
Foul mouthed Gordon Ramsay applies his unique brand of cooking motivation in the US version of “Hell’s Kitchen”. Chef Michael has won Hell’s Kitchen. The soft-spoken executive chef from
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Bloomies Is Blooming: Westfield San Francisco Centre
The original Emporium department store building in San Fransco first opened its doors in 1896. Two centuries later, in Autumnn 2006, it will become the focal point of Westfield San Francisco Centre as the edifice is transformed to become a brand spanking new Bloomingdale’s. This nearly 500,000-square foot, multi-level vertical shopping center in the heart…
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Private Luxury Without The Gawky Lobby: City Club Hotel, NYC
From the profound founders of CustomerEvangelist.com, Ben McConnell and Jackie Huba: Hotelier Jeff Klein, was quoted in the Wall Street Journal on the efforts of some boutique hotels (like the Hollywood Roosevelt Hotel) in Los Angeles to create buzz by creating celebrity-driven pool parties that usually shut out paying hotel guests from using basic hotel…
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Grapes As Poetry
This is a really lovely description of the way a vineyard can be turned into a work of art. Read it for inspiration and also for appreciation of all the hard work that is going into that bottle! Via FERMENTATIONS
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Is China Getting Thirsty?
There’s a lot of people in China. A lot. So why if they suddenly took a collective liking to wine and started drinking more? And more? This is what this Vinography posting is wondering. Via Vinography
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Take a Walk on the Wild Side: The Wickaninnish Inn
I’m dangling over the raw, pounding Pacific Ocean on Canada’s westernmost shore. Two bald eagles soar above and a seal rides the foamy surf. “I’m glad they’re putting on a show for you today,” says Charles McDiarmid, managing director of the Wickaninnish Inn, near Tofino on Vancouver Island, B.C.
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Top of the Tapas: El Quim de la Boqueria, Barcelona
There are perhaps hundreds of tapas bars in Barcelona serving innovative small plates. But the taste-testers there at Epicurious.com boast about one in particular, It’s called El Quim de la Boqueria right in the middle of the rambling Boqueria marketplace, which specializes in fricassee of artichokes and white asparagus, lamb strips in dark beer, tiny…
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Life is too short for dried pasta.
Who makes pasta dough from scratch? In our prefabricated, turbo paced world, no one has time for fresh, homemade pasta. To me, this is ridiculous. You make one small batch and it lasts for at least a week. Even if you throw it in the freezer, it’ll still be better than the best dried pasta….
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Tall Texan: DFW International Terminal D
When the new, 2-million square foot DFW International Terminal D opened last week in Northern Texas, so did 49 restaurants, retail and service shops. In fact, the new terminal, the most advanced built in the US since 9/11, will offer international passengers flights to a record 38 global destinations, plus an unparalleled list of options…
