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Dining Detectives: Revival Bar & Kitchen – Berkeley
We enjoy dining and drinking in downtown Berkeley as we always feel the good vibes and have had many lively discussions with the mix of foodies, students and Cal...
SIPing the Good Life Part 3: The S.I.P Wines of Paso Robles & Santa Barbara County
We close out our look at the Central Coast Vineyard Team and their Sustainability-in-Practice certification with the final installment of our interview with Kris...
George’s Rants and Raves: Glenfiddich 12 year old Single Malt Scotch Whisky
For me, sipping Scotch is like slipping into a time machine, setting the controls back to the 30’s and reliving the golden age of art deco and Bogie and Bacall...
What’s the Difference Between Acai and Goji Berries?
Lately, it seems like we’re hearing so much about Goji and Acai. You may know that these berries are served in juices, ice cream, trail mixes, and are highly sought...
Poached Duckling Breast with Duck Wheat Berry Ragout
Chef Christopher Koetke, Les Nomades, Chicago, Illinois, has been a culinary instructor at The School of the Culinary Arts of Kendall College in Chicago, Illinois,...
Rhum Clement Cocktails: The French Riviera
Rhum Clement, the world’s leading producer of A.O.C. Martinique Rhum Agricole better, for Spring and Summer is celebrating its 125TH ANNIVERSARY, commemorating...
SIPing the Good Life Part 2: S.I.P Wines of the Edna Valley
We continue our look at the Central Coast Vineyard Team and their Sustainability-in-Practice certification with part two of our interview with Kris Beal, the...
Enchiladas Verdes
With Cinco de Mayo coming up soon, we thought we’d share a this Classic Latin American Recipe. Enjoy your celebration! Enchiladas Verdes– (Fried...
