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It’s a long way from Sardinia to Texas—more than 5,000 miles, in fact, with an ocean and a continent in between. Despite this great divide, both of these territories share a local hero in chef and restaurateur Efisio Farris. 

If learning about premium winemaking in extraordinary facilities sounds like the career- and life-enriching experience you’ve been looking for, consider the Napa Valley Intensive.

A little simple math should dispel that myth. If less than half of the American adult drinking-age public admits to consuming alcohol, that means that just about half would prefer to be seen drinking something without alcohol in it.

We all know that the image of a restaurant with patrons enjoying the open bottles of wine on their table sends a message that you are at a wine destination. 

 Today game birds are more commonplace, but they are never common. Their ability to create a sense of nostalgia and luxury endures...

In my experience there is no food-and-wine match that is guaranteed to please—or displease—everyone.

Whether making Champagne, first-growth Bordeaux or California Meritage, the challenge of blending from the various cuvees is the highest of the winemaker's cellar arts.  None does in better - or has more on the line - than Natasha Brid

Not so long ago, dessert sauces and syrups were served exclusively in fine and formal dining rooms, where sweet embellishments were the signature of sophistication. 

From producer to drinker, one of the most valued virtues in winema

Chef Gilja Jung was designated a National Human Treasure in Korea in 2007 specifically for her kimchi-making ability.

Even in Portland, a city with so many microbreweries and brew pubs that it’s been nicknamed “Beervana,” the handpicked and constantly changing lineup of esoteric labels at Higgins is a standout.

The wind is just the beginning of the similarities between France’s Rhône Valley and some of South Africa's winegrowing regions. 

More than a worker is lost every time a staff member suffers an accident...

Welcome to the NEW iSanté. Tell us what you would like to see here.

Wine lovers know Prosecco as a light fruity, slightly sweet , low cost sparkling wine that comes from Italy, and little more. The consumer trend has been to purchase

Turnarounds aren't for everyone or for every establishment, but they can be highly rewarding.

“I seek simple, clean, familiar flavors in an unexpected presentation.” Mike Sheerin 

When acclaimed Chicago restaurant, Blackbird, sings these days, it’s thanks to Executive Chef Mike Sheerin. Sheerin mans the kitchen now that founding chef Paul Kahan presides over his budding Chicago empire, which also includes The Publican, avec, and the recently opened taqueria and bar, Big Star.

 

At San Francisco’s Spruce, a reverence for the past and for breaking new ground is evident from the two cocktail lists, Classic and House, to the decor. Spruce is housed in a former 1930s auto barn with a tall entrance arch to accommodate Model-T cars. On one side is a small gourmet take-out shop, Caffe at Spruce, which also houses the espresso service. Across the entrance, a smallish library room serves as a waiting area or private party lounge.

El Porrón, is a unique Spanish Tasca on the Upper East Side of New York City that has already developed a reputation as one of the must-visit restaurants in the city.