There's an art to superior service, and the team at Eleven Madison Park has mastered it. The restaurant has earned three Michelin stars, a four-star review in The New York Times, and a coveted spot on San Pellegrino's list of The World's 50 Best Restaurants, among many other accolades.
These wine regions take you beyond the grapes, letting you taste, smell, and enjoy new vintages alongside first-class organic cuisine, rich Euro-American history, and picturesque scenery right in your backyard.
Two all-beef patties, special sauce, lettuce, cheese, pickles, onions -- all on a sesame seed bun -- create some challenges, due to the vinegar in the pickle and sauce, the fats in the patties and cheese and the high sodium content.
These bottles are rich in flavor yet low in cost, so you can spend more on the main course!
Post-Prohibition, Beringer became the first Napa winery to offer public tours, sparking the wine tourism industry in the valley. This past March, Mark Beringer, a direct descendant of Jacob, became the head winemaker at the estate after previously working at Artesa Vineyards.
Even if you're lucky enough to have an assistant to help, entertaining takes advance preparation. But the payoff will be in a good time, for both you and your guests.
Wine and cheese are commonly linked, whether as an appetizer at a dinner or the main event at a cocktail party.
I have only had a few bottles of wine over 50 years old but it is always [memorable] because the sensual experience is enhanced by the ruminations on what was happening when the wine was made. From a tasting perspective, I have had a bunch of wines from the 60s and I think that experience is similar.
A couple weeks ago I had the pleasure of dining at Restaurant Marc Forgione in Tribeca. I live nearby, so, was happy to finally get a chance to sample...
Desserts at the end of the meal are typically paired with a sweet dessert wine or a liquor of some kind. But what if you want to keep drinking wine? What pairs perfectly with your desserts?
These wines are made to be drunk young, though the reds can certainly mature with a few years in bottle.
At a recent tasting at the Charleston Wine + Food Festival, hosted by Rob Mondavi Jr., the various personalities of its family members was evident i...
Though many travelers are content with ordering their favorite bottle while visiting Paris, I have found that the best way to immerse oneself in the French wine culture, and by association in the French culinary scene, is by traveling outside the big city and into smaller towns known for growing and harvesting the finest wines the country has to offer.
The two-month old Masseria dei Vini is a restaurant whose neighbors keep telling owners Giuseppe "Peppe" Iuele, Enzo Ruggiero and chef-partner Giuseppe Coladonato how glad they are finally to have a fine Italian restaurant because there's nothing else like it in its neck of the woods, near Carnegie Hall.
At tasting rooms around the county, visitors can listen in on discussions of the harvest. But to truly drink it all in, there's no beating the hands-on, right-in-the-middle-of-it-all immersion of Sonoma County Grape Camp.
Happy Passover - Happy Easter! As always, I focus on the sugary for these joyous holidays - chocolate treats that promise even sweeter days in the spring and summer to come.
Entertainment abounds in Southern California; whereas agriculture is scarce, so we crave the pastoral idea of it. With the Boysenberry Festival, the relationship between agriculture and amusement has come full circle at Knott's.