May-June 2017

Features

Chefs Doing Cool Food Things
Cooks in the retail food business | Mary Bailey

Your very own Cinco de Mayo Party
Inspired by El Cortez

Pruning Grapevines
Extreme viticulture for extreme climates | Julie Peglau

Mom and Pop Recipes
Chefs pay tribute

Women in Wine
Italian style | Mary Bailey

Departments

Dish
Gastronomic happenings around town

Drinks
How not to be a wine monagamist | Mary Bailey

Feeding People
Asparagus: the crisp, sweet, earthy taste of spring

Wine Maven
Mary Bailey

Wine Maven Calendar

Beer Guy
Sweet dreams are made of this | Peter Bailey

Kitchen Sink
What’s new and notable

Related Posts

Wine Maven Northern Lands, Vietti, Tenuta san Guido and Eau Claire Distillery Canadian sparkling wine ruled at Northern Lands. There was a tremendous l...
The Beer Guy: Here we come a-wassailing It’s the most wonderful time of the year... for beer. Spring saisons, summer session ales, lawnmower lagers and fall harvest ales are all well and goo...
Wines for summer drinking What exactly is a summer wine anyway? Certainly not a tannic, cigar-chomping monster wine, yet, we need enough tannin and acid in a red wine to work w...
Natasha Schooten, Chef, Terrafina at Hester Creek ... “The eye opener for me was working at Mission Hill — the cuisine Michael Allemeir was creating at the Terrace by getting in touch with farmers and sou...