Quite often I get a taste of some interesting wines, looking to my friend Gretchen on Instagram for help with her terrific descriptive details. Here are some wines I drank and asked her opinion on, along with an observance. Watch for oxidization, as sometimes it...
Ever since my interest in baking bread caught fever, I have managed to fenagle formulas from bakers worldwide. Sometimes the formulas take years to actually get right at home. Other times I hit it immediately. One baker has helped me out in particular, someone who...
Visiting Montreal, I was invited to eat at what sounded like a labratory or molecular restaurant called DNA. It's a terrific place, the science here mixed with great art created by Chef/Partner Derek Dammann and Wine director/Partner Alex Cruz (DNA's...
The other day over a quick and simple lunch of salad, along with freshly baked walnut bread and cheese. I popped open a bottle of Tilia Bonarda from the Mendoza region of Argentina....It's a Malbec. And it's very good. With as 13.9 percent alcohol...
Recently, my brother Philippe was in New York City, heading an event for his Colorado employers and Relais Chateaux . Philippe is the multitasking chef, wine & spirits guy, as well the head fly fishing guide for The Home Ranch in Steamboat Springs, Colorado. A...
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