A British supermodel proves inspiring, titillating
Oct 10, 2014 1:00 pm
34 Restaurant in London’s Mayfair neighborhood is the kind of place where you can order Cornish sardines with violet artichokes and Indian-spiced monkfish coconut. There’s a nice sorbet with passion fruit, Charentais melon and mint. Also, as of yesterday, you can sip Champagne out of a coupe shaped to the precise dimension of the breasts of British supermodel Kate Moss.
Though summer is finally behind us, the heat is on for your palate when you indulge in spicy foods this winter to stay warm. From Korean and Thai to Mexican and Indian, so many dishes are immersed in hot decadence that it takes an extremely crisp, cool wine like Vinho Verde to keep them in check. A low alcohol and crisp acid combo can tame high levels of heat, and they can also help enhance the taste of unique seasonings.
Cult New England brand Polar seltzer stands alone in its longtime practice of releasing seasonal, limited edition and holiday flavors. I reviewed last year's summer seasonal flavors and decided that this carbonation witchcraft is right up my alley, dedicated lifelong seltzer addict that I am. But this new round takes the ambiguous term "natural flavoring" to a whole new level. Break out some ice and possibly some vodka, the winter 2014 candidates are in.
Drinks International just announced the winners of the World's 50 Best Bar Awards at a ceremony in London, and the biggest change from last year's list is that more American bars are on it. New York City has always ranked highly, with PDT, Clover Club and Employees Only included as perennial favorites. Now, Seattle, Miami and Chicago boast entries to the prestigious group as well. Here it is, your 50 Best Bars.
Over the past 23 days, columnist Dan Dunn has driven in excess of 4,000 miles through California, Oregon, Washington, Idaho, Montana, Wyoming and Colorado while researching a book on wine. His latest dispatch goes back to the trip's earliest days, in Santa Barbara County wine region, where he sits down to talk wine with the Cash half of Tango and Cash.
Breweries use modern packaging to simply make noise
Oct 9, 2014 10:00 am
We talked to a few industry leaders in the world of craft beer packaging design to hear their thoughts on how the industry has evolved to where we are now and what we can expect for the future. Good news: the future is very bright.
Food Republic's wine writer Chad Walsh teams with Pascaline Lepeltier, the Master Sommelier and somm at Rouge Tomate in NYC, to select five noteworthy wines from southern France's Languedoc-Rousillon region.
The Master Sommelier steers us in scenic direction
Oct 8, 2014 2:00 pm
You can’t win titles like “Best Sommelier in the Loire Valley” or place runner-up in the national version without an exhaustive knowledge of individual appellations and their seeming endless, often minutely different, rules and specifications. It was no wonder than that Pascaline Lepeltier cinched the Master Sommelier exam here in the US, and I was excited to sit down with her to taste and chat at the Maison de la Région Languedoc-Roussillon.