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A little sweetness is said to be a bad thing with asparagus, but I don’t agree. Some sweetness is just fine with asparagus.

Asparagus has a long history of being treasured. The early Greeks and Romans not only prized the elegant spear as a delicious food, they considered it an aphrodisiac as well as a nifty first aid treatment for bee stings and toothaches. 

Make a commitment to stocking fresh mint, which lends itself to so many creative uses. Try it in variations of the mojito, caipirinhas, and caipiroscas or with fresh fruit in smashes.

Chef Anthony Goncalves never went to cooking school. He never started as a dishwasher or cooked under an award-winning chef. He never ran a large-scale operation. And yet, he is the chef and co-owner behind the 210-seat, 27,000 square-foot restaurant, 42 at the Ritz-Carlton Westchester, which sits atop the tallest building between Boston and New York with postcard worthy views of the Manhattan skyline and Hudson River Valley. How did Goncalves achieve such success in an industry so ridden with competition and closures? Equal parts talent, passion, charisma and, of course, a faithful Westchester investor.

Food-friendly wines from Ribera del Duero offer broad ranges of styles and prices that most american restaurants can embrace, from value-priced, fruity, quaffable Joven/Roble bottlings to complex and age worthy Riservas and Gran Reservas.

Of Spain’s trio of celebrated red wine regions, La Rioja has a long international reputation for excellence. Priorat, which burst on the wine scene two decades ago, remains aglow with praise for its distinctive high-octane, mineral-laden wines. Ribera del Duero, like Priorat, is short on fine-wine history, but it doesn’t generate the same gush of print and online media attention. Smart American restaurant buyers, however, seek out and list Ribera wines.

Millions of words are devoted to aid buyers in selecting beverages, but few words are dedicated to guiding buyers in selecting glassware in which to serve these beverages.

“There are no linens on the table, and we have an evolving menu. Ray’s and Stark Bar was about breaking the rules without breaking standards.” – Reza Samadi

“As a cook, would you rather fill a computer-generated order or steal a few minutes to talk with the eccentric fellow who has arrived with a basket of just-picked string beans?" -Alice Waters

Michael Mina's head sommelier, Josiah Baldivino shares two "Wow factor" reds.

Builiding a successful catering business requires additional planning, energy and motivation from you and your staff, but the extra effort will complement and stimulate your restaurant dining program, making your enterprise stronger and more profitable.

If you are reading this column and you are not my brother, be sure to review your leases and guaranties with your real estate attorney. A space isn’t “perfect” if your lease terms are not acceptable.

How do we go about educating our front-line people about what’s inside all those beautiful bottles on the backbar and how to sell them?

For her signature dish, Beer Braised Pork Belly, Johnson braises the meat in dark, malty beer, whole grain mustard, coriander, and fennel.

“We’re certainly selling a lot more bottled wine and diverse cocktails since launching the digital list.” -Nicole Kosta, director of food and beverage at the Mandarin Oriental

“Last year, the average price was $2.20. From 2005 to today, the price of fuel and the price of bait have tripled while the price of lobster has dropped more than half.” – Gerry Cushman

Syringes? Pliers? See what a food stylist brings to the shoot and learn how to spot a pro.

26-year-old Connor Burke is enjoying discovering new places, new  ingredients –especially new craft beers – and playing a key role in the expansion of the Burke restaurant dynasty.

The spirits industry lost a prevalent figure late last year with the death of Charles Grant Gordon, life president of William Grant & Sons Ltd. Charles, who, after a short illness, died at the age of 86, on December 21st, 2013, was the driving force behind the hugely successful family company.

Bar managers must master the following tasks before they can properly hire and train their staff.

Table 301's Beverage Director, Aimee Mahar tells us why Richard Betts' Saint Glinglin is approachable, sophisticated, and delicious.

It's historic; it's even poetic: Bartender Erik Tennyson of the W Hotel San Francisco is shaking up the old with this contemporary twist.

Opening a bottle of bubbly can be a daunting experience for anyone but particularly for those with minimal experience. Practice makes perfect.

Greet the New Year with Beverage Manager Frank Caiafa's Tribute to a Classic.