Food Philosophy #37: La Banca del VinoWe continue on our exploration of food mecca with our tour of La Banca del Vino, the wine bank of the University of Gastronomy in Pollenzo, Italy. Jonathan, our helpful guide from Part I, not only gave us a tour of the facility,...
Food Philosophy #37: La Banca del VinoWe continue on our exploration of food mecca with our tour of La Banca del Vino, the wine bank of the University of Gastronomy in Pollenzo, Italy. Jonathan, our helpful guide from Part I, not only gave us a tour of the facility,...
The fruity nature of a good ruby port wine combined with sweet red grapes makes a delightful sauce to serve over thin veal cutlets....
ChefsLine@Five #1: Turning Down the Heat with Chef AdamQ: Amy asks: “I have inadvertently added way too much hot pepper flakes to a pot of soup. How do I remove some of the excess heat without starting over?”A: We’ve all done it! Too much of a too good spice in...
Get the Kitchen Help You NeedWe'd love to welcome our friends from ChefsLine to the CPN family. Their ChefsLine@Five podcast offers quick and easy answers to your cooking questions. Ask ChefsLine and receieve a personalized answer by 5 PM, just in time for dinner!Have you ever been stuck...
A Guy, A Girl and a Bottle #37: Kaz WineryIn today's wine podcast we visit the eclectic and eccentric KAZ winery in Kenwood, California. Kaz is the smallest winery open to the public in all of Sonoma county, and is known, at least in wine circles, for...