Gourmet
Wine Journal
he Menu: This is one of Baltimore as well as its suburbs' finest restaurants. With the Chardonnay flight, we had the exquisite Maryland soft shell crabs in a beurre blanc with...
Read MoreIt's obvious I can't keep my hands and palate off Châteauneuf du Pape. It is such a great time to be not only drinking the 90s, which are starting to...
Read MoreI believe in the late Richard Olney's advice that great wines require simple food. The meal, prepared at home, included simple soft shell crabs meunière, followed by aged strip steak...
Read MoreAn exceptional meal from chef Cindy Wolf at Charleston highlighted this blind tasting of Barolos. It was very easy to pick out the theme, of course, but the surprise was...
Read MoreOf course, like many Americans, I was stuck in France for several extra days, waiting for American air space to reopen and then for the backlog to get unclogged so...
Read MoreSadly, the food from the restaurant at Hay-Adams was mediocre, but the wines made up for it. I have already referred to the great 1989 Laville-Haut Brion, a youthful, vigorous wine...
Read MoreFor 24 years, I have rarely accepted invitations to dine with producers, simply because I don't want to be beholden to anyone for favors they extend to me. It's a...
Read MoreChef Scott Bryan's flavorful, soulful, very pure cooking is obviously designed to make wines show well, and certainly he proved that time and time again at this brilliant tasting of...
Read MoreOne of the two or three most remarkable meals of the year was delivered by the magician himself, the boisterous Michel Richard. Michel Richard is the most artistic French chef...
Read More