"The bike is literally a dream come true because it allows me to escape the daily reality and get away from everything once in a while," says Chef Hubert Keller, possibly one of the coolest chefs around. Seriously, look at the photo and try to argue it.
As for a culinary memory associated with his Fatboy, "I love to ride up north on Highway One and stop at Nick's Cove to enjoy the freshest oysters and look out over the water. It's a wonderful experience and one that I enjoy very much."... Read More
Use creamy Greek-style yogurt as a base for easy savory or sweet dips and sauces in place of mayonnaise, sour cream, or processed store-bought dips. That classic artichoke and spinach dip will never be the same!... Read More
If you don't have the space for a real holiday tree in your home (or the storage space to keep all the ornaments when not in use), opt for a miniature tree made of rosemary. Set it atop your kitchen counter and decorate it with red ribbon garlands and homemade ornaments made of dried apple and orange slices - who knew decorating could be so delicious? Widely available at garden stores or online.... Read More
Five chefs, five pigs, five wineries - they all come together in a cooking contest where the chefs are each given a whole pig before the event and given about a week to prepare them. Cochon 555 starts in January, kicking off a 10-city culinary competition and tasting tour for which "50 chefs are selected to prepare a 'snout-to-tail' menu created from heritage breed pigs." The 10 local winners then battle at the Food & Wine Classic in Aspen at Grand Cochon.... Read More
Europe's winter holiday traditions date back before the dawn of Christianity, and incorporate many belief systems and cultural eras under the umbrella name "Christmas." From Roman festivities to peculiar legacies like the giant straw yule goat of Gavle, Sweden (pictured), a European Christmas is actually a rich and varied mish-mash of festivities. Here's a gallery of our favorites.... Read More
After taking a helicopter tour to a glacier, this very excited couple came back carrying a large cube of ice in a brown box. He requested that we ship it back to South Carolina, perfectly intact. So, we went to work finding a freezer box to hold the huge cube and arranged pickup of the box (with military precision) to make sure Vancouver was the cube's last stop before South Carolina. The guests called to say it arrived in perfect condition! - Hana Lynn, Chef Concierge at Four Seasons Resort Whistler... Read More
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