Food

I hated eggplant as a kid. So did my sister, Michele. And my Mom’s attempts to get us to eat it were met with fierce resistance. Wartime-style subversive resistance.   Josie’s eggplant Parmigiana was made by breading and frying the …

The pork loin roast is generally a sad thing. Often dry and tasteless because of its lack of fat, the lowly loin is generally left to be cut into boneless chops, then pounded, breaded and fried to death. It’s worse …

There is no more elegant bottle of wine than a well crafted Rose.’  I am always captivated by this hybrid wine that radiates pleasure, coolness and seduction. Rose’ of course is not a grape varietal, it’s a style of wine; the …

A parade of new releases from the traditional Tuscany wine country and from parts not so well known, have made 2014 an” Italian Job,” with a flood of new releases. With the Italian government’s help in some campaigns, Italian wineries in unfamiliar …

August is barely here and already harvest whistles are blowing for one of the major varietals of wines in NapaValley, the sparkling wines.  A collective sigh of relief was also being heard by winemakers as last winter was one of the driest …

On my visits to Temecula’s wine country I have been making the beautiful drive north on the I-15 in San Diego County for some 9 years now, passing though what is known as Fallbrook.  I have also driven though most of …

The current issue of Wine Spectator, the leading wine publication in the world, has its annual restaurant awards section, based on the quality of the wine list, presentation and type of cuisine. A total of 3,748 restaurants worldwide were named …

In my imaginary (yet-maybe-someday) life, I live on a little Italian hillside – nestled between the dreamy blue-tinged sea and vibrant fragrant hills of grapevine. Golden hues of sun filter across my gardens, overflowing with the scents and tastes of …

I have known Maurice DiMarino when he began with the Cohn Restaurant Group at Island Prime.  As he proved himself as a sommelier , he was assigned more restaurants until now, he proudly can say he is the Certified Sommelier/Wine and …

August is tomato time.  Each year in early Spring I always plant more than we’ll ever eat.  But I can’t resist names like Cuore di Bue, Costoluto Fiorentino, Principe Borghese and more.  I fill my orto with tiny seedlings that …