Noted mixologist Patricia Richards at the Wynn Hotel in Las Vegas has popularized a specialty called the Kentucky Sidecar, which features Maker’s Mark, Marie Brizard Apry, vanilla-infused simple syrup, and fresh lemon sour mix.
California’s north coast is one of the most ruggedly beautiful coastlines in the world. Hugging this coast, ninety miles north of San Francisco, on a rocky shelf overlooking the sea, is the Timber Cove Inn.
Today, more and more chefs and sommeliers, as well as consumers, are looking for organic wines. The terrific news is that there is an ever-increasing selection of naturally produced wines from which to choose.
"Our nation's food industry cannot afford to lose the world's largest sockeye supply to a hard metal mine of unimaginable size and scale. We need to protect our last sustainable seafood sources while we still can."
The area of San Antonio was once primarily a shipping port known for its seafood, not produce, but in recent years, the valley has made itself known as one of Chile’s most expressive cool climate wine regions.
“I’m the opposite of most chefs in my approach. The taste of wine is fixed more or less when you open it, while the food is adjustable. I can add fat or acid or garlic puree, any number of things to match the wine.”