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It's a spirits trade show. It's an educational conference. It's one helluva party celebrating New Orleans and cocktail culture. There's no easy tag for Tales of the Cocktail held every July in the steamy Big Easy.

 

 

Jean-Claude Mas and his wines reflect the spirit of Languedoc.

It’s been said that you can tell the mood of a chef by eating his or her food. Similarly, it’s been argued that winemakers and their wines resemble one another. In the case of restaurant staffs, the attitudes of managers are reflected in the demeanor of employees under them.

Kyle Branche

 et al.

Each night you brace yourself for that moment of the evening when the pace of activity behind the bar shifts from a comfortable cruise-control to pedal-to-the- metal overdrive. In anticipation, you’ve prepped during the shift’s quiet time so you can deliver your best-selling cocktail with ease. But what quality of drink will you be serving?

Green harvest, now taking place in many vineyards, can have its own culinary product.

150 years of survival for any American institution is reason for celebration. At Yosemite National Park, a new cocktail, the Sesquicentini, marks the occasion at the Ahwahnee Hotel renowned for food and drink.

Upon entering Spyglass, the new David Burke Group rooftop bar atop the Archer Hotel, the spectacular view of the Empire State Building takes your breath away.

For the well-known Craggy Range director and co-owner, these are a few of his favorite things.

I first heard about the Food & Wine Classic in Aspen fifteen years ago. Santé, my father’s magazine, has been attending since 1996 and for over a decade I have been catching bits and pieces of stories. From epic pork roasts, to ice sculpture pool parties, to tents containing hundreds of exhibitors pouring over a thousand different wines and dishing up samples of Alaskan seafood and Maui Jims, I have been fantasizing about Aspen.

Geographically, Latin cuisine covers an enormous stretch of the globe. But philosophically, it can be reduced to one simple idea: flavor definition. At least that is what Guillermo Pernot, chef-owner of Cuba Libre restaurants believes and strives to achieve. When it comes to Latin food, he claims, “Cooks tend to overdo, rather than allowing the essence of foods to peek through . . .

You’ve probably heard the adage that the only constant is change. It’s especially true in the beverage industry, where manufacturers continue to introduce new products to capture the imagination of spirits enthusiasts.

Spring in New York City brings beautiful flowers, budding trees, and time spent outside enjoying the sunshine with good friends, great wine, and exceptional food.  This was certainly the case at the James Beard House for the Garden Spring Fling dinner staged by Chef Mary Dumont and Pastry Chef Brian Mercury of Harvest, a Cambridge, Mass. institution of extraordinary cuisine.

California wines and their future as seen through the pages of my first wine book.

There was a time when wars were fought, continents discovered, and fortunes made all in the pursuit of spices. This is what it is like in Chef Floyd Cardoz’s kitchen. His kitchen is a veritable court of flavor, spices gain a fine measure of their former glory, as well as much of their old-world appearance.

Essentials of Indian spices.

On a recent visit to Rias Baixas, tastings and conversations with mainly women winemakers.

It's old, but it's new.

Livio Felluga's Terre Alte old vintages make the case for aged table wines.

Tastemakers from Austin's restaurant scene share their thoughts on the latest food and wine trends emerging in Texas's progressive capital.

Eating at the James Beard House is a special experience, one made even more special recently by the flavorful creations at Chef Matt Louis’s New England Winter Dinner. Louis is co-owner and head chef of Moxy in Portsmouth, New Hampshire where he serves New England tapas, an unlikely yet wildly successful combination.

Monterey. The name evokes so many vivid Californian and American images . . . John Steinbeck and Cannery Row, a beautiful bay teeming with deep-sea fish and mammals, abalones, seaside golf, a picturesque Carmel artists’ colony, a rugged coastline of surf-torn rocks and steep mountains . . . and wine. Yes, Monterey County’s wines deserve acclaim on the order of every other magnificent Monterey attraction.

At themed dinners I’ve eaten tomatoes stuffed into so many courses that my face turned red. In cheese-centric meals I’ve downed enough mozzarella to raise cholesterol by 20 points. In Montréal I recently experienced themed dining at its best.

Newton Vineyard an intriguing blend of traditional and modern winemaking.