No, not that CIA—the other one, in Hyde Park, New York: the Culinary Institute of America. I’m an experienced cook. I’ve done my 10,000 hours in the kitchen, maybe even 10,000 hours chopping onions. I know about mise en place. I know how to mince a shallot. I have decent
Two weeks ago I returned home from The Symposium for Professional Wine Writers, held at the Meadowood Napa in St. Helena the week prior to Premiere Napa Valley. I’m kicking myself for not accepting the invitation to stay for Premiere – the Napa Valley Vintner’s annual “bake sale,” as NVV
I’ve covered the wine industry for a decade, but always from the business end. Facts, figures, and farming trends? Yes. Distinguish a Pinotage from a Pinot noir? Not so much. So I didn’t hesitate when I recently had the chance-read more-
I run with a cooking crowd. My friends make their own sushi, consider ile flottante and crème brûlée to be comfort foods, wax rhapsodic about the merits of artisanal cheeses, and subscribe to magazines like Saveur and Cook’s Illustrated. We-read more-