After becoming pleasantly full at the restaurant Park recently, I found myself searching for the perfect after-dinner beverage. Perusing Park’s dessert menu, I noticed Drambuie offered as a digestif. Drambuie’s name is rooted in the Gaelic ...
Take a quick trip to Italy Thursday, March 11, as the Côtes du Coeur Society presents a Sardinian Dinner at Urban Crust in Plano from 6:30 pm to 8:30 pm. Three famous Sardinian chefs—Chef Salvatore Gisellu, Chef Francesco Farris, and Chef ...
It’s been a long, long time since I waited by the phone, poised for that all-important call from a special someone. But that’s exactly what I was doing Friday afternoon when I learned that I would get a call from celebrity chef Kerry Simon. ...
From left to right: Steve Ellis, CdC Wine Chair; Scott Romano, Charlie Palmer at the Joule; Richard Chamberlain, Chamberlain's Steak and Chophouse; Jim Severson, Sevy’s; Sharon Van Meter, Milestone Culinary Arts Center; David Holben, Del ...
Here’s one for you. It’s called a Crusta, an oldie but goodie, invented around 1850 in New Orleans by barkeep Joe Santini. Don’t be embarrassed if this one has escaped you. You should, however, turn a little rosy if you don’t know the role ...
What do you taste when you pop open a good bottle of Pinot Noir made from grapes grown in the cool, misty Carneros region of Napa, California? If I close my eyes and focus on the wine’s aroma and flavor, I usually taste and smell baking spices ...