A Taste of New Orleans
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,…
Holiday Spirits
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…
Chianti: Robust and Reborn
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…
Food for Thought
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…
Seafood & Wine: The Perfect Combination
Q San Francisco July 1999 Pages 54-55 Seafood & Wine: The Perfect Combination When I was a trifle younger, during my early days at college, I maintained this fantasy that I would be a marine…
Putting It All Together
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…
Desserts and Dessert Wines
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…
Chile’s Hot Values
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…