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

Roger Morris

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

Roger Morris

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.

Deborah Grossman
Chris Stevenson

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

Roger Morris

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.

Aaryn Vaughan

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.

Chris Stevenson

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

Roger Morris

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

Roger Morris