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A good cup of Joe . . . it’s delicious, it’s comforting, and it carries that jolt of caffeine we sometimes need to nudge us over our next hurdle. This popular brew, however, is not merely a reliable stimulant—it’s also a

The restaurant, Gnocco, which specializes in northern italian fare, is named after its signature dish, fried gnocco served with northern italian cold cuts. Gnoccos are generally made with lard, but not here! Sensitive to vegetarians the gnocco

Mobility defines much of modern life, and meals are no exception. Even in restaurants, where takeout was once antithetical, chefs are increasingly offering dishes to go, catering to hurried customers who want it all: quickness, quality, and car

Apart from skilled and curious mixologists, who else knows about bitters, that underappreciated collection of “secret” potions on the backbar? Within this category are complex spirits that stimulate the appetite, aid digestion, and

There is a reason why Sushi Zen’s meals are like Tibetan Buddhist sand paintings, with their ephemeral relationship to the artist and to the consumer. Chef Susuki has studied Buddhism all his life and brings its values and sensibilities t

Every dish at Pó is a delight to the senses but the Grilled Guinea Hen with roasted corn, scallions, fregula & saba was glorious! It simply melted in the mouth releasing layers upon layers of flavor.

Like the late comedian Rodney Dangerfield, many servers feel they don’t get much respect. Not surprisingly, the Internet is filled with their scathing blogs as well as various forums where wai

After months of crossing the desert of winter, the arrival of the first 2010 pink wines awakens our palates and makes us think of spring menus and hot-weather, wines-by-the-glass programs.

Over the course of my travels, I chat with restaurateurs and hear the latest hot industry topics. Recently, much of the talk has been about screw caps and how to deal with them. Part 1 addresses the presentation of screw-capped wines on the lis

Sure, it’s easy to overlook some tip income, ignore a portion of the operation’s receipts, or pad a few of the restaurant’s expense payments.  Fudging---not to mention blatant cheating---is becoming more widespread every

Increasingly, wineries are adding upscale food to their tastings repertoires, and restaurant chefs have few reservations about tossing their toques unto the tasting bars.

New Zealand’s South Island is as close as the Southern Hemisphere gets to Burgundy, the Loire, Champagne, Alsace, and Germany. Alternatively, think all of California’s Coastal Regions, Oregon, and eastern Washington crammed into one

 

Today’s kitchen leader will create and implement a new menu on a weekly, seasonal, or annual basi

The global market of old-world grains now represents an abundance of toothsome, cost-effective, and texture-perfect accompaniments that can be dressed up or down to suit any cuisine or concept...

Botanically, grains are the seeds and fruits of various cereal grasses. Many so-called grains, such as amaranth, quinoa, and wild rice don’t belong

Most bar managers need to develop a comprehensive strategy of training, promotion, pricing, and tasting---perhaps the most important factor in debuting a new product.

Before the American Civil War, before phylloxera wiped out the vineyards of Europe, before Darwin published his "On the Origin of the Species," a winegrower in the Douro Valley laid down a few barrels of his 1855 vintage.  Last y

Charles de Gaulle once said of his country, “How can you govern a nation that makes four hundred kinds of cheese?”

I’m no Harvard business grad, but in just ten years I have built a small special-event business from my own kitchen into a multimillion-dollar enterprise. The gradient has been steep, at times challenging, but I have certainly learned a t

This rustic Roman-style eatery with exposed brick walls and naked beams is open to the sky with its large skylight

Have you ever wondered how the great wines are made?  Eric Miller, winemaker and co-owner of Pennsylvania's Chaddsford Winery, constantly thinks about it.  So he picked up the phone and asked some of the world's best winemaker

 Santé’s readers have likely mastered the tricky words. But what about your front-of-house staff? 

The lights dim, two men dressed as Roman Centurions enter the room. They approach a wall and the wall rises to reveal…not Caesar but, instead, two chefs! 

The keys to making and serving great punch are quite simple. First, as in making any wonderful libation, utilize premium ingredients, from spirits, wines, and sparklers to fresh, seasonal fruits and juices.