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The Certified Angus Beef® program was established to provide a guarantee of quality and consistency to restaurateurs and retailers who prepare and serve Angus beef, and to the consumers who enjoy it.

Seasonal and Savory, Jeff Hollinger's Tribute to Summer

Mercat a la Planxa's Jake Daniken shakes up something sweet, spicy, and sour.

Piemonte Land of Perfection Grand Tasting Event was held on July 18th 2012, in New York City.

Aconcagua, though small, is well-recognized as one of Chile’s premier regions for wine-growing with a prominent past helping to set the wines of Chile on the map.

Rainier Cherries are regarded for their crisp bite and pale yellow flesh bursting with exceptional sweetness. A premium niche variety that ripens after most other cherries.

Reaching far to the north of Chile are the Limari and Elqui Valleys whose climate, despite being so close to the equator, are classified as cool climate growing areas.

Paso Robles is a curious blend of rugged roots and refinement. The region’s unique combination of authenticity and elegance extends beyond its culture.

New York chef, George Mendes, will co-host a wine dinner at Greenville's Mediterranean-themed restaurant, The Lazy Goat this September. His dish, Arroz de Pato, will be featured there.

"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."

Maule is Chile’s largest winegrowing region, with over 31 thousand hectares under vine, and is also one of country’s oldest and most diverse valleys.

“Piemonte Land of Perfection” invites you to experience the fruits of this distinctive climate and to meet the artisans dedicated to making wines representative of its beauty.

The Culinary Institute of America brings its educational expertise to the world of professional wine service.

It’s not surprising that 75 percent of white tablecloth restaurants feature some kind of lamb on the menu.

“We will never reach our goal, because we’re always trying to improve. We’re always asking ourselves, how are we going to make today better than yesterday?” – Marco Valverde

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.”

Nestled in the center of the Central Valley are two valleys Colchagua and Cachapoal, that, together, make up the Rapel Valley. 

"...keep costs in line, and still have elegant designs that compliment the décor.”

With lamb, fish, and lighter fare supplanting hearty deep-winter food, Pinot Noir becomes the obvious choice for pairing with almost any dish.

As was the case with the 2008 vintage, the jumbled weather in 2011 had all the right elements – sunshine, rain, heat, cold – in all the wrong places, thus gathering early predictions of gloom.

According to Native American legend, the lakes in upper New York State were created when the Great Spirit placed a hand down on earth in a blessing that left an imprint of the sacred fingers on the land. 

True luxe and flagellation at the 2012 World of Pinot Noir:  American Pinot Noir has definitely grown up, but have Pinot Noir lovers matured?

No doubt, stress is not going to go away in this business. Instead, find means to reduce it without losing sight of your work ethic and drive to succeed.