My Blog
Tasting, pairing and more…
Be the first to know about my live events, and get the more insider tips from me directly in your inbox. Sign up for my newsletter!
Be the first to know about my live events, and get the more insider tips from me directly in your inbox. Sign up for my newsletter!
Matchmaker Pairings for Valentine’s Day
UncategorizedI have spent many a Valentine’s Day playing matchmaker – not matching the dates, but the plates. My historic home restaurant Windows on the World, which many remember fondly atop the World Trade Center before 9/11, played host to countless romantic trysts where I was responsible for at least the flavor fireworks–the rest being up […]
Super Bowl 2018 Wine Pairings
UncategorizedEven if you’re not an Eagles or Patriots fan, or just an NFL geek like my whole family, there’s a lot to love about Super Bowl Sunday: the commercials, the halftime show, and of course the food. This year like every year I will be pairing our gridiron grub with wine, and thought I’d share my winning match-ups with you. So here goes:
2017 Review – The Year in Wine
UncategorizedTo reflect on the 2017 year in wine is to contemplate fires and fizz, roses and red blends, cans and consolidation. As we dive into 2018, here’s my take on some of the most significant wine world happenings of 2017.
White Christmas: Barrel-Fermented Chardonnay with Lobster-Vanilla Pasta
UncategorizedAmong the pulled corks of special bottles lining the path to our traditional Christmas dinner pairing of red Burgundy and duck breast, is always a decadent barrel-fermented Chardonnay to accompany one of my favorite date-night dishes: John’s Lobster Pasta with Vanilla Bean Beurre Blanc. Tonight’s the night! Once you’ve tried it, you’ll be dreaming of this white Christmas pairing any time you have access to lobster.
The First Date of Christmas – Labor-of-Love Black Beans and Pork Tenderloin
UncategorizedIf a dish is a labor of love does that qualify it as date-night food? In my book, yes–and my husband John’s lovingly flavor-layered black beans are exactly that. And of course tenderloin is just plain sexy in both name, and in nummy-ness, when he prepares it this way: