ReMARKable Palate #143: Finger Lakes Wine RegionThis week, it's all about the food and wine of the Finger Lakes Wine Country, just a few hours north of New York City. I attended a tasting at New York's Astor Center, the state of the art tasting room above Astor Wines,...
ReMARKable Palate #137: Sicilian WineThis week, it's a show from the road, as Jennifer and I have been on a week long tour of culinary discovery in Sicily. This largest Mediterranean island has a rich and varied history, and that history includes wines. Today I speak with Salvatore La...
Well, the New Year did not quite start out as I had anticipated. There were plans for a party, some live music, and perhaps a little dancing. Unfortunately, life throws us a curve ball once in a while, and it is in those moments we find what we're made of....
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Food Philosophy Video #18: Pouring Belgian BeerBeer sommelier Marc Stroobandt show us the correct way to maximize the flavor and essence of Belgian beer, including Stella Artois, Hoegaarden and Leffe. Cheers!Music: Beau Hall (http://www.beaurocks.com/)Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).food, food podcast, sensuality, Food Philosophy,...
Food Philosophy #69: Belgian BeerDid you know that Stella Artois was originally brewed as a Christmas lager? And that it is crafted by monks in Belgium? Chef Mark and I learned that and a whole lot more as we explored Belgian beer with our new friend Marc Stroobandt, a...