Affordable Elegance
Q San Francisco September 1997 Pages 42-43 Affordable Elegance There are wines in the world that are renowned far and wide for their quality and excellence. Most of these need no advertising, and certainly no…
WINE & Pork
Wine & Spirits Fall 1997 Guide to Understanding Wine & Food Pages 59-65 WINE & Pork Dan Perlman, with Lidia Bastianich and Chef Fortunato Nictora I remember as a child how the slaughtering of pigs…
Promises to Keep
Santé The Magazine for Restaurant Professionals September-October 1997 Pages 30-31, 59-60 Promises to Keep On the day of my twenty-fifth birthday, September 19, 1983, the Carneros AVA was born. I don’t remember the details of…
August White Sale
I guess I was still in my colors phase, after January’s red dinner and March’s rainbow dinner. We went white for August. August White Sale at the Second Sunday Supper Circle White Gazpacho Codorníu Blanc…
Inspirations from a Roman Holiday
I’d just returned from a couple of weeks’ vacation in Rome, my first time there I believe, and had all sorts of ideas bouncing through my head. Inspirations from a Roman Holiday XX July MCMXCVII…
Summer Salads
Q San Francisco July 1997 Pages 42-43 Summer Salads In cooking school we learned that there are two kinds of salads, simple and composed. Simple salads consist of a single ingredient, like lettuce, with a…
Market Dinner
Not that it was all that unusual to just let my menu be inspired by things in the market, this was specifically inspired on the day of by things I found at the Union Square…
The Reinterpretation of the Classic Cocktail
So in this one, I took classic cocktail recipes and used them as inspirations for the dishes served. The Reinterpretation of the Classic Cocktail at The Second Sunday Supper Circle Sunday, May 11, 1997 Sidecar:…