Read Any Good Wine Lists Lately?
Santé The Magazine for Restaurant Professionals November 2002 Page 22 Read Any Good Wine Lists Lately? I like nothing better than to sit down to dinner and having a wine list put in front of…
Building a Relationship with the Kitchen
Santé The Magazine for Restaurant Professionals March/April 2002 Page 28 FROM THE CELLAR Building a Relationship with the Kitchen The “front-of-house” and “back-of-house” staff are in the restaurant business for different reasons. In general, cooks…
Bargain Hunting
Santé The Magazine for Restaurant Professionals April/May 2001 Page 30 FROM THE CELLAR Bargain Hunting I feel a little like the restaurant reviewer starting a column with “there’s this great little hole-in-the-wall that I probably…
Veneto: Outstanding Originals
Santé The Magazine for Restaurant Professionals November 1998 Page 42-43, 75-76 Veneto: Outstanding Original In April, I find myself jetting across the Atlantic to hang for a week in the Veneto – specifically, Verona. Home…
Catch a Rising Star
Santé The Magazine for Restaurant Professionals September/October 1998 Page 42-43 The New Iberia Catch a Rising Star Up until a dozen years ago, there was little to talk about besides Port and Madeira. Portuguese winemakers…
Summertime Wines: In the Pink
Santé The Magazine for Restaurant Professionals Summer 1998 Page 30-33, 54-56 Summertime Wines: In the Pink Overheard at a recent party: “I always go for the rosé. Nobody ever drinks it, so I figure it’s…
The Challenge of “Cheap, Light Whites”
Santé The Magazine for Restaurant Professionals April/May 1998 Page 32-33, 62-65 The Challenge of “Cheap, Light Whites” You know the question. You dread hearing it. “Do you have a dry white wine? I only drink…
Fine Tuning
Santé The Magazine for Restaurant Professionals May/June 1997 Pages 37-39 Wine List Makeover Fine Tuning Despite having spent many years in the restaurant business, and most of them as a chef, the term “organic” in…