Soon crisp leaves will lay beneath our feet, leaving the trees to expose their spindly twigs. Days will get shorter and the colorfully tinged leaves of the vineyards will fade. Fall will announce its arrival.
I have to admit that even though I am a foodie and write about foodie things regularly, it’s often long stretches of time between my visits to local restaurants. So many wonderful choices here in the valley, and just not enough time.
I learned a long time ago that, for me, red wine loves chocolate. It’s not only just a piece of chocolate or a chocolate truffle, however.
“Eating My Way Through Italy.” Yes, this could be me talking about my “Let’s Go Cook Italian” adventures. In this case, it’s about “Heading Off the Main Roads to Discover the Hidden Treasure of the Italian Table.” Again, sounds like what I love doing on my travels.
Living in the Napa Valley, we often hear the word “veraison” (ver-ay-zuhn), especially in July when there are breathtaking changes in the vineyards that surround us. The word veraison comes from the French, and is defined as “change of color of the grape berries”. From green to yellow, red a…
When I hit the road to Italy with my “Let’s Go Cook Italian” groups, I know the joyful moments that will greet me on the other end. The special moments and memories that come from these culinary adventures are due in no small part to our chef instructor, and my friend of many years, Chef Cri…
Make way for the winemakers of the future — young and natural winemakers who will be the next generation to build on the foundation of wine world trailblazers.
I’m constantly on the lookout for something truly new, interesting, innovative and just plain fun, but for mostly products that the average family might actually use.
The ties between food and film run deep, whether it’s Lady and the Tramp sharing spaghetti and meatballs, a food fight in “Animal House” or dinner with Andre. The Napa Valley Film Festival, opening this week on Nov. 8 and running through Nov. 12 builds on this connection with parties, culina…
When we fire up the barbecue, the grill is often tricked out with a variety of meats. Steak, chicken, seafood, burgers, hot dogs, ribs, chops and sausages, all just waiting for the perfect companion side dish.
Asparagus is one of the first vegetables to herald spring. As soon as the ground defrosts, this flowering perennial emerges. The strength of the root system allows the spears to be pushed up several inches per day.
Chef Cristian Borchi would put the Energizer Bunny to shame. In addition to being the maestro-chef and instructor for the guests of my “Let’s Go Cook Italian” tours, he is the owner of Ristorante Locanda L’Antica Porta Levante in Vicchio, Tuscany and the Passaguai Cibo 3 Vino wine and snack …
I first became acquainted with persimmons when I purchased the Ink House B & B back in the ‘90s. I’d seen them, of course, but have to admit I’d never tasted one until well into my adult years.
This year marks the 100th birthday of a guy most of us know and some of us love — Mr. Peanut. Although only 1.48 ounces at a height of 2.87 inches, he is a giant among men in the peanut world.
The Prunus persica, a deciduous tree native to Northwest China, was first domesticated and cultivated in the 10th century. These trees bear one of the incredible lush fruits of summer, the peach.
Crispy, crunchy, chilled and with a kaleidoscope of color to charm your guests or simply pretty up your al fresco picnic table, Italian-inspired summer salads are easy and fresh.
The Winter Fancy Food Show 2016 boasted record-breaking attendance with nearly 20,000 attendees, 1,500 exhibitors, and more than 1,000 new products. Held in San Francisco, this is the largest specialty food trade show on the West Coast.