Congratulations to Chef Jean Joho and Everest for earning AAA Five Diamonds again this year, along with Grant Achatz's Alinea, Arun's and Tru. And the next generation of Mondavi's head to Chicago from Napa to personally introduce new family brands.---Pat Colander, Associate Publisher and Edi…
Nigella Lawson found the tipping point, you reach a certain point with food where you are full: enough contest television, enough buzzy restaurants and enough eating and drinking press. I'm going on a diet now.---Pat Colander, Associate Publisher and Editor, Shore Magazine.
Congratulations once again to Round Barn Winery and Free Run Cellars Matt Moersch and his team, who took first place for Gewurztraminer and Pinot Noir in the February 5th, competitive evaluation.---Pat Colander, Associate Publisher and Editor, Shore Magazine.
My usual cocktails are classic, if not boring, but occasionally a really exceptional offering will tempt me away from my old standards. Here are a few of my favorites in Chicago, Indiana and Michigan.---Kathleen Dorsey, Managing Editor, Shore Magazine.
I can't stand being constantly reminded about chocolate, my eyes glaze over. Is it love or hate, sometimes that is impossible to know. Chocolate can induce a passionate sweat.---Pat Colander, Associate Publisher and Editor, Shore Magazine.
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
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
The animosity about the Euro might just be mitigated if European leaders broke bread together and topped it with chocolate-hazelnut spread.
The animosity about the Euro might just be mitigated if European community leaders broke bread together — and topped the bread with chocolate-hazelnut spread.
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