In my day job I am a consultant. I obviously have heard all of the jokes and disdain that may accompany this title, but if there is one thing that we consultants know how to do, it is to offer some advice on problems about which we probably have very little to add, experientially speaking. We can also always whip up a 'white paper' to solve a loosely defined problem, often out of thin air. So while it may be unsolicited, I have no trouble offering a solution to the conundrum currently facing California Syrah.
So often it seems people rarely eat to taste. We consume food as nourishment, to rid ourselves of hunger pangs, and then it’s on to the next thing requiring our attention.
Years of themed dinner parties, bake sales, Fourth of July picnics, and cookie swaps have left us feeling like kitchen veterans, and maybe just a smidge overconfident at the stove. A one-day class at the renowned Culinary Institute of America seems like the perfect learning vacation.