Giacomino Drago is from Sicily, yet his cooking is influenced by all regions of Italy and he even recently ventured into Japanese with his two new establishments Shu Sushi and Yojisan Sushi both in Los Angeles…
Hiroyuki Urasawa is often praised as the best japanese chef in America. I have not dined at all of the thousands of Japanese restaurants in the US, but if one […]
Cuisine: seafood; Northwest US Visit: March 2012 Location: 2020 Western Avenue, Seattle, WA, US Price: medium and good value as the portions are generous I have been at Etta’s two […]
The Koshu grape variety is indigenous of Japan. It is lightly pinkish as a Pinot Gris, has thick skin so it can be quite tanninc, light aroma so it shows […]
As you drive from Tucuman to Cafayate the lush green fertile hills with flora resembling my native Central Europe turn into an almost life-less dessert with the rising altitude. The […]
Why you should (not) pay a fortune for a bottle of wine An expensive wine today indeed costs a fortune. Yet, the growing number of Masters of Wine, Master Sommeliers […]
What happens when a talented chef and an adventurous winemaker bring their heads together? In most of the cases they come up with innovative ways how to pair food with […]
It may seem quite unusual, but nowadays you can really find a russian champagne or russian madeira on the shelves of wine shops. During my visit of the London International […]
A flight through 1998 Bordeaux with a Master of Wine Jasper Morris at Berry Bros.& Rudd in London revealed the strengths of this vintage in the Right Bank of the […]
That Italians erupt with passion, mastered style and are proud of their traditional food is a well-worn truth, but that they infuse their wines with the enviable attitude of ‘la […]