Chopped Romaine salad, with halved green Santa Barbara olives (stored in water, not oil or vinegar) and fresh basil threads, topped with Ricotta, and a smoked onion and balsamic dressing … Crostini topped with a puree/spread comprised of spinach, carrots, corn, parmiggiano, olive… Read More ›
Discussions and comments related to pairing foods and wines.
I am seriously hipped on Global Zinfandel Day; it’s still the night before, but I’m already silver-surfing on a dreamscape of flavor profiles; I’m making chili, and I’m pairing it with zinfandel! Admittedly, it’s beer chili ( a domestically produced Marzen, for the… Read More ›
Currently whetting my Global Zinfandel Day whistle with a pre-dawn dance on the ol’ Royal, and a tastey-taste or two of the 1991 Ridge Vineyards Geyserville …
Through wisps of untold futures found, he scours For postcards from before the after hours