Community Table
Tasting (and talking) wine with Master Sommelier Sally Mohr
"I get more of the wood notes, just kind of that tiny bit of black pepper, but I just feel like I’m in the lumber...
Rare air
The last person I saw was the Klein Matterhorn lift operator, who told me he was shutting down the lifts due to wind and...
On trend
Every year, any number of publications proclaim the Next Big Thing in food. We label these things “food trends,” but really they’re just whimsical...
The uncommon tale of Cellar West’s uncommon beer
Zach Nichols lives on the edge. He dumped his shares in a successful and popular microbrewery and used the money to open a funky,...
That’s a great idea, Charlie
The year: 1981. The
protagonist: Charlie Papazian, America’s homebrewing advocate. The setting: the
Great British Beer Festival in England.
“In those days, the closest thing to...
‘We’ve done some offal stuff’
Blackbelly Butcher Shop chef Mike Fortin and butcher Nate Singer are in the middle of a “primal dinner.” Singer, who just broke down the...
Community behind the craft
It’s fun work if you
think of it that way,” Joe says with a grin, grabbing empty beer cans, six at a
time, and arranging them...
Helping those who help
When the pandemic hit and forced restaurants to shut down (and eventually open, but restrict diners), there were several programs that popped up aimed...
Plants, elevated
When in Paris, I had the chance to dine at Chef Alain Passard’s L’Arpege, an internationally renowned restaurant that at the time (2015) was...
What’s in the sauce
Smatta Phairatphiboon is explaining what makes Thai food exceptional. The truth is, the steaming bowl of bua loy in front of her says enough...
Tasting with your eyes
Colin Barclay was done with restaurants. He’d taken his lifelong passion for cooking, gone to culinary school and worked his way to a kitchen...
Message in a bottle
Resisting the pun, because its sad to see a good brewery go down, it seems kismet that Ska Brewing and Peach Street Distillers are...
