Shishito peppers have been a staple on many restaurant menus for several years, especially up-scale Japanese and Asian fusion restaurants (most notably Nobu). There are appearing more and more at main stream restaurants – so we want to provide some background,...
We like simple – especially simple, tasty, and impressive. We have three recipes that we have been using at our tasting events which fall in this category – and would be fun as starters at any event, any time of the year. So, let’s get...
Home-smoked salmon is one of our favorite foods to serve to friends – and have on hand for a quick breakfast or lunch. It is magic to some of this smoked salmon with in a salad of fresh greens, oranges or mangoes, a few almonds, and a splash of one of our...
After reading an article in my local paper about marinades, I realized that there is plenty of confusion on how and when to use a marinade – and why sometimes it would be better to use a dry rub or a brine. So, we thought you’d like to hear about some of...
One of our very “Serious” friends – Texans Alan and Jacqui – agreed to share their amazing chocolate dessert that paired perfectly with the wines from our recent Sangiovese Tasting event. It is a simple, elegant recipe that will surely impress...
We received a wonderful gift from our future son-in-law (he’s getting lots of brownie points) – a gift certificate to have Chef Cristian Feher cook for us (The Tampa Bay Chef: http://www.tampabaychef.com/). Chef Feher is well-trained, and has traveled the...
