All Tarted Up & Nowhere To Go
All I remember is that I’d picked up some bottles of different vintages of “Clos de Tart”, and invited a bunch of wine geek friends to sample them over dinner. The names of the dishes…
A Taste of New England
Q San Francisco July 2000 Pages 54-55 A Taste of New England There’s something very romantic about New England. It may be that taciturn Yankee stoicism, much reminiscent of a couple of past boyfriends. It…
A Taste of Hawaii
Q San Francisco May 2000 Pages 54-55 A Taste of Hawaii There are many things about Hawaii that captures our imagination including: beaches, volcanoes, palm trees and ocean waves, but until recently food was just…
Beaujolais: Gamay at its Best
Santé The Magazine for Restaurant Professionals May-June 2000 Pages 80-82 Beaujolais: Gamay at its Best Twice while I worked for Santé, I was asked to do all the tasting and write-ups of tasting notes, for…
Spring is Sprung?
Probably little to say here – the start of spring, though looking at the menu, that didn’t seem to be the actual theme, at least not based on the ingredients. I guess we were just…
The Lucky Charms Dinner
These were two sides to a single page, folded over into a “booklet” for the evening. I have no recollection of why I decided on a Lucky Charms themed dinner – perhaps related to some…
Oscar hors d’oeuvres
Q San Francisco March 2000 Pages 54-55 Oscar hors d’oeuvres and the QSF Award for best wines of the year The idea of the importance of wine to film seems a stretch. But my view…
Free-Form February Food Fantasy
A study in alliteration, or as they might say on Sesame Street, today’s menu is brought to you by the letter “F”. Free-Form February Food Fantasy February 13, 2000 Frik Faux Pho Fillaboa ’96 Albariño…