In an Italian family, the celebratory ritual of creating and sharing the meal trumps all. In my own family this has also been the case. Providing and preparing delicious nourishment can become an event that connects the members of a family in the present—while linking us to our shared past, …
Over the years, I've often served crostini with pre-dinner drinks or at cocktail parties, but I never thought of using them as accompaniments to soup until one of my brilliant friends did so recently at lunch.
I’m convinced that we have found the reset button this season. I could not ignore the swelling of the gift guide but more than just volume, the grassroots creativity and innovation appearing in almost every category of business, is staggering. I am afraid that I am over-using the word inspir…
The finale of a binge birthday Halloween celebration period started off with tasting oil and vinegar, followed by a Greenbush beer at The Buck, a White Pine pinot and other sensual experiences in and around State Street in St. Joe.--- Pat Colander, Associate Publisher and Editor.
Nestled in a quiet storefront on busy US 30, Doreen’s Pizzeria has been churning out hot, fresh pizzas for seven years.
Refusing to let herself be airbrushed into a waif for her newest culinary competition, ABC's "The Taste" with Anthony Bourdain, Ludo Lefebvre and Brian Malarkey, Nigella Lawson likes to show that she appreciates good food.
Here in the exhibition kitchen at the Taste of Belgium, Jean-François Flechet's restaurant located in Over the Rhine, the historic German neighborhood of downtown Cincinnati, kitchen staff pour thin batter over crepe makers.
Here’s what I learned about Buddy Valastro, aka the Cake Boss: The first is that he’s warm and witty, the second he can whip up a multi-course dinner in an amazingly short period of time and the third is he doesn’t measure.
Here are some easy ways to make smart substitutions throughout the day that are also time-saving.
Cookbook author ("Whatever Happened to Sunday Dinner?") Lisa Caponigri will be at Sawyer Garden Center and Moe Mroueh will be dishing it out at the Taste of Michigan City this weekend ---Pat Colander, Associate Publisher and Editor, Shore Magazine.
Maple Sugar Time, March 3 and 4 and March 10 and 11 at Chellberg Farm, Highway 20 and Mineral Springs Rd. in Porter.
Incredible food lineup for Saturday night at the Heritage Center in St. Joe includes chocolate-covered bacon mousse and Reserve Chef Matt Millar is in James Beard semifinals. --Pat Colander, Associate Publisher and Editor, Shore magazine
The Harbert Business Association wants you to come as you are or come as a star to celebrate the 84th Annual Academy Awards.
A few years have gone by since I was in the right place--six.one.six in Grand Rapids in winter--at the right time to have corned beef hash and eggs. --Pat Colander, Associate Publisher and Editor, Shore magazine
Time for an Italian Fat Tuesday, last night of Mardi Gras for 2 1/2 hours at a favorite Shore bistro beginning at 7 p.m.
By not spacing out on the time zone and other mishaps of previous years, we managed to arrive at Bev's Second Season Ball in LaPorte Saturday almost an hour early. --Pat Colander, Associate Publisher and Editor, Shore magazine
I have officially received the first announcement of 2012 for a Titanic dinner, a memorial for the centennial year of the disaster. The last dinner for first class passengers was 11 courses. --Pat Colander, Associate Publisher and Editor, Shore magazine.
Chef Jean Joho and Everest are awarded 3 Michelin stars and Wyncroft Winemaker Jim Lester reaches out with news about what happened in 2011, vintages on last call and an invitation to stop by. --Pat Colander, Associate Publisher and Editor, Shore magazine.
The Chinese New Year begins Monday, January 23rd and, for those who keep track of baroque personality quirks and tendencies, it is the Year of the Dragon. Count on plenty of drama, especially if you have friends and family turning 24-36-48, etc. in 2012 ---- Pat Colander, Associate Publisher…
Raventos 1 Blanc, Sant Sadurni d'Anoia, Barcelona, Reserva Brut 2008 Cava was recommended to me for New Year's Eve and I thought it was better than many champagnes I've had. --Pat Colander, Associate Publisher and Editor, Shore magazine.
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