This great vegetarian dish of towering roasted vegetables comes to us from Holland America. The expansive cruise line features many different restaurants but this particular meal can be found on The Pinnacle Grill's menu.... Read More
Backed by a family history of farming that dates back to the 1880s, Henry Estate Winery has an excellent reputation for viticultural management and innovation. In fact, Scott Henry, a former aeronautical engineer, designed the Scott Henry Trellis System, now used in vineyards worldwide.... Read More
This warm recipe for Braised Pork Ribs, Sausage, and Beans over Polenta comes to us from Patrick Brys of the Brys Estate Vineyard and Winery.... Read More
Tequila tends to have a bad rap, being known for terrible choices and even worse mornings. If you've had some experiences you'd rather forget, maybe you're just drinking the wrong kind. "The Diamond Sterling" definitely isn't going to be consumed without thought considering it's the most expensive bottle of tequila to ever be put on sale at $3.5 million, according to Delish.... Read More
This amazing looking dish comes to us from Coliseum Pool & Grill Chef Marc Osier at Pelican Hill in Newport Beach, California. These "Diving Scallops" in English pea purée with lobster will be available at two Pelican Hill restaurants to commemorate the Olympic divers between July 27 and August 12, 2012.... Read More
Located at the foot of the Horse Heaven Hills in the Yakima Valley AVA, Desert Wind Winery pays homage to the area’s arid, hot climate with its name, handcrafted wines, and distinctive style of hospitality.... Read More
This light French cheese appetizer comes to us from Spice Islands and would pair well with a nice bottle of wine. Quick and easy, this recipe would be a great pre-meal snack either for just yourself or for a group of good friends.... Read More
This great recipe for beef tenderloin strips in red wine sauce comes to us from the executive chef of Hotel St. Regis Mexico City, Guy Santoro.... Read More
The epicurean world has been getting much more appreciation and recognition within the past few years than ever before, with many chefs becoming celebrities in their own right. Some have been launched into the television spotlight due to their abrasive and entertaining personalities, while others have created an empire of published books and merchandise.... Read More
Not many people realize just how difficult it is for Top Chefs to stay at the peak of the culinary game (I'm not sure we even fully grasp it), which is why we want to acknowledge our favorite food wizards for their work. Basic cooking may be teachable but these chefs we're about to mention have more than that, they have inherent skill that just can't be faked.... Read More
This attractive seared and roasted Sea Bass recipe comes to us from Guy Santoro, the executive chef for Hotel St. Regis Mexico City. The rich greens and reds of the asparagus and tomato are a lovely compliment to the tender sea bass, sure to be the focal point of any dinner spread.... Read More
Right in time to combat record East Coast temperatures, here’s a showcase of the most decadent and elaborate ice cream desserts in the USA—starting with the kitchen sink and finishing with the turtle shell sundae. Absolutely DO try to replicate any of these at home—and when you do, invite the neighborhood.... Read More
More than 300 lots will be available for Christie's first exclusive online wine sale in early August. The Signature Cellar sale will feature fine and rare wines ranging from top Bordeaux and burgundy to cult favorites from Bandol and Napa Valley.... Read More
This tasty chocolate crepe with hazelnut filling recipe comes to us from Spice Islands. Pair with some fresh raspberries or blueberries and this dish would make for a great breakfast, or an even better dessert that is sure to impress guests.... Read More
This hearty and healthy soup comes courtesy of Patrick Brys of Brys Estate Vineyard & Winery in Michigan and would be perfect to warm up those cold winter days - and it couldn't be easier to make! Serve this as a perfect starter for a winter dinner or for lunch on a snowy day! This soup pairs beautifully with a good sized glass of the Brys Estate Vineyards & Winery Cab/Merlot blend!... Read More
How does one make a cake that TAKES the cake? Now that wedding cakes are being substituted and "reinvented" a la candied apples, churros and donut towers, I thought to sit down with top cake baker and owner, Lachlan Oliver, owner of Heaven Sent Desserts based in San Diego, to get a slice on the wedding cake industry.... Read More
With areas like the Pearl-Qatar, the Middle East is no stranger to luxury cuisine and international chefs. With an influx of new restaurants, especially on the growing Pearl island, Chefs Alain Ducasse and Guy Savoy are two of the most recent to announce plans to open new businesses according to Astaire Magazine. Both planning to be located in Qatar with an opening date this year, these new restaurants will mark the first venture into the Middle Eastern market for both chefs.... Read More
It's little wonder that when Westin built a luxurious, 30-story, sparkling steel and glass hotel in Lima last year (now Peru’s tallest building) at the cost of $130,000,000, they searched for a top chef whose talents would not be dwarfed by this iconic landmark.... Read More
Pastry Chef Ben Spungin of Marinus Restaurant at Bernardus Lodge in Carmel Valley, CA has brought us this eye catching dessert. The recipe combines light, fluffy angel food cake, goat yogurt mousse, star anise ice cream and a black truffle macaron. Bring all of these bold flavors together and you get a dessert that people will love marveling at as much as eating.... Read More
This recipe comes courtesy of Cooking Channel's Chef Ben Sargent of Hook Line and Dinner and GE Engineer Justin Berger. They took a 2,000-mile road trip with a refrigerator strapped to the back of their pick-up truck. The goal: To find the freshest ingredients along the way to prepare a meal for wildlife biologist Ron Thompson who was working in Texas. This beautifully rustic dish turned out to be his dessert.... Read More
Go tropical with an easy to make chicken recipe courtesy of Orchard Heights Winery in Salem, Oregon. It's made with wine produced from the juice of sun-ripened pineapples. Present the dish over steamed rice or pasta for dinner or go without for a light lunch.... Read More
This great appetizer recipes comes courtesy of Chef Jeff Mall, featured in Down Home: Downtown Recipes From Two Wine Country Restaurants. This crab salad's presentation is enhanced by serving the dish in the avocado skin. It's a great way to start a dinner party with something light, fresh and incredibly easy to assemble.... Read More
