Tasting in Tuscany
Question: I am a big fan of your "Little Napoli" Restaurant in Carmel-by-the-Sea and love to spend hours there while staying at the Highlands Inn several times per year. It was at your restaurant that I was introduced to what has now become my favorite wine, Antinori’s Chianti Classico called Pèppoli. My friend and I mentioned to your manager, Jean Hubert, that six of our friends will be traveling throughout Italy in late September and would love to have your suggestions on your favorite places to visit at that time of year. We are thinking of going to Tuscany as we
Pan-Seared Breast of Chicken with Spring Favas, Cherries & Fresh Morels
Served with a sauté of fresh morel mushrooms, black cherries, spring fava beans and sun dried cherry merlot infusion Vineyard worker can result in the owner ship of a winery twenty years later. But unless our parents provide us with a very particular upbringing, we grow up thinking that wine isn't wine unless it has the name of the grape on the front of the label. America and its wine lovers have a varietal bias. There's nothing inherently wrong with an attraction to wines made from a single grape variety
Healthful Menu Options: Fact or Fiction?
If consumers say they want more healthful menu options but don’t often order those better-for-you foods, what’s a foodservice operator to do? No question is likely to be more pressing yet more difficult to easily answer this year, and will continue to be so until consumers’ expressed desires wine isn't wine unless it has the name of the grape on the front of the label. America and its wine lovers have a varietal bias. There's nothing inherently wrong with an attraction to wines made from a single grape variety