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It’s all about making small changes to create big, lasting results.

Santé Congratulates Amanda Gargano, Winner of the 2012 Roth Grand Cru® Getaway Contest

In the first of a series of stories on the growing South African wine culture, we experience Vindaba and Cape Wine’s ‘beyond the bottle’ approach to wine tourism and buyers scouting.

“It’s a classic that no one seems to order…if they only knew...” Kellie Rowland shares her take on an old favorite that's on its way back. 

A look inside the metal roll up doors and angular concrete architecture of Lompoc’s Sobhani Business Park reveals an unexpected treasure.

The Beachwood philosophy is executed through their passion for slow-smoked, dry-rubbed, southern style BBQ .

Santa Barbara County winemaker Deborah Hall followed a series of cryptic historical clues--quill-scrawled letters, a frayed 18th century tome, and a modern-day DNA sample--to find treasure in the Sta. Rita Hills.

Defining a trophy wine is no laughing matter.

Since the dawn of the new millennium, gin has come roaring back.

Most consumers do not know that Gulf seafood is rigorously tested for safety, while only two percent of imported seafood is ever inspected. This is the sort of public relations hurdle the Gulf Coast seafood industry is now facing. 

“Our objective at SD 26 is to cook as Italians in Italy cook today. The closer we can get to the cuisine of terroir-driven produce, the better the food." – Tony May

The Drawing Room’s reputation is built on the strength of its food, beverage, and service, but in a city with a bevy of fine eateries, it may be Joly’s cocktail mastery that sets The Drawing Room apart.

Recruiting your restaurant’s best and brightest staff as beverage apprentices can be a win-win situation for everyone.

High in the Vaca Range along the eastern border of Napa County sits one of the most remarkable vineyards in all of California. And yet, as unique and special as this place is, the odds are you’ve never heard of it or the AVA it calls home.

It's still winter! Mixologists Zach McCabe and Carrie Allen share their cozy, cold weather concoctions.

A Santé Q &A with chair of the Culinary Arts program at Johnson & Wales University in Providence, Rhode Island, Maureen Pothier.

When it comes to beef, kitchens nationwide are finding an answer in the use of alternative cuts.

"I wanted to create wines that evoke the simple things in life, done well and with love.”

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.

The key to maintaining a harmonious atmosphere during both pressure- packed and laid-back times is to understand that a kitchen is all about the people who work there.

2013 brings with it even more reasons to choose Alaska Seafood.

Rick Moonen, nationally acclaimed chef and owner of Rick Moonen’s rm seafood in Las Vegas, supports Alaska's wild fisheries, some of the world's most sustainable and healthy ecosystems.

Last year, Chef Vlach’s Grand Cru® Gruyere Ravioli with Swiss Chard, Apple and Sweet Potato Sauce took top honors in the Grand Cru® Recipe Contest.