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A Taste of New Orleans

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Q San Francisco January 2000 Pages 54-55 A Taste of New Orleans When food people talk about great food cities, there are a few places that are always discussed: New York, Paris, Hong Kong, Sydney,… A Taste of New Orleans

Holiday Spirits

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Q San Francisco November 1999 Pages 52-53 Holiday Spirits “He has given us plenty of merriment, I am sure,’ said Fred,’ and it would be ungrateful not to drink his health. Here is a glass… Holiday Spirits

Chianti: Robust and Reborn

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Santé The Magazine for Restaurant Professionals November 1999 Pages 42-44, 91-97 Chianti: Robust and Reborn I found myself more than a little put off as I read an article by a famed wine writer on… Chianti: Robust and Reborn

Food for Thought

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Q San Francisco September 1999 Pages 52-53 Food for Thought Inventor Nikola Tesla subsisted a good portion of his adult life on milk and Ritz crackers, served in multiples of the number three. He basically… Food for Thought

Putting It All Together

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Santé The Magazine for Restaurant Professionals April/May 1999 Page 59Putting It All Together The phone rings early. The voice on the line says, “X told us to call you. We’re opening a restaurant. We have… Putting It All Together

Desserts and Dessert Wines

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Q San Francisco January 1999 Page 56 Desserts and Dessert Wines “Oh,no, I couldn’t eat ANOTHER bite. Well… MAYBE I’ll just look at the DESSERT list.” Dessert is one of nature’s most perfect inventions. Properly… Desserts and Dessert Wines

Chile’s Hot Values

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Santé The Magazine for Restaurant Professionals Winter 1998 Pages 30-31, 60-63 Chile’s Hot Values Let’s face it. We never though that we’d be drinking Chilean Merlot. In truth, most of us never thought about Chilean… Chile’s Hot Values