Yes, I know that if I had ordered the same bottle of wine in a regular restaurant it would have been two or even three times higher than the retail price but still -- that corkage fee for drinking wine in a wine shop kind of stumps me.
What could be more enticing and even romantic than a walk on the beach one evening while sipping a glass of nice wine and snacking on a savory treat from a famous chef. Stop at a fire pit to toast some marshmallows...and greet a host of friends who are also there for a very good cause.
Food has always been the bread of Jonathan's life. Growing up in Smithtown, New York, he watched his parents cook and took charge of most of the meals when they split up and his mother got a full-time job.
With the rich agricultural heritage of the south as backdrop to historic Charleston, SC, I joined 300 of America's best chefs, food producers and food activists in early November, for the Chefs Collaborative National Sustainable Food Summit
Every so often, in penning this column, I get to write words that I never thought I would see together in a sentence -- words so incongruous that there exists virtually no possibility of their being associated.
I have been writing about Wolfgang Puck and his restaurants since I first met the chef at Ma Maison in the late '70s, and I started commenting on Spago the night it opened, January 12, 1982, at its original location on Sunset.
Yes my friends, for a worthy charity I would spend $500 for a dinner of this superb quality. As a gent at my table said, "Where can you eat and drink food of this incredible quality and feel good doing so?"
Chef/entrepreneur Wolfgang Puck is one of those rare people who are never happy unless they have a score of projects simmering around them. But he seems to be outdoing himself this summer, with several major events on his schedule.