It has been said that cocktail parties were birthed as a result of prohibition in the 1920’s when people turned from bars to in home entertaining and drinking gin straight from the bathtub.
So you’ve tasted the offerings of the caterer and you’ve selected your main menu options. What about drinks? What’s on tap Much like selecting the menu options, you will need to factor in what kinds of drinks everyone would like to drink.
Sure, he calls Seattle home now, but 28-year-old chef Brian Cartenuto -- whose menu has been wowing 'em here in the Emerald City at Cantinetta -- is getting plenty of good press in his hometown, as I read in this week's dispatch from Florida's Emerald Coast. Turns out Brian's doing the James Beard mambo, blowing out of Seattle next week to cook at the James Beard House, as so many terrific Seattle chefs have done before him.
The wine industry received sobering news this week: California shipments dropped in 2009 for the first time in 16 years. Sales figures show that wine consumption is up 2.1 percent nationally, but consumers are turning to cheaper imports from Chile, Argentina and Australia to tantalize their palates as global production exceeds demand.
It's not hard to make flatbread and a homemade flatbread with great tasting toppings are all the culinary rage.
If you're a talented chef in search of a new restaurant, there's no doubt that at times like these, when one door closes, another opens. The door I'm talking about today is Cremant's: one that has seen it's share of adoration, though it's also been a portal for much controversy -- as you may have read right here.