Farm-to-Table, Island-Style

Fruit on display at the Kaanapali Fresh celebration on the island of Maui
Fruit on display at the Ka’anapali Fresh celebration on the island of Maui


by Leslie Kelly


Aloha from Maui, the Magic Isle known for its super sweet “Gold” pineapple, onions, sugar cane and the best banana bread on the planet.

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Big Bear’s 48-Hour Fall Lodging Special

View from a lodging at Big Bear Lake, CA
View from a lodging at Big Bear Lake, CA


Nothing says fall like the changing of the leaves, perfect weather, Oktoberfest and the great outdoors. And what better way to experience this magical time of year than by saving money while you do it? But you have to move fast.

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Flyboarding

Jeff Hoyt gets airborne
Jeff Hoyt gets airborne via flyboard at Big Bear Lake, CA


Above Big Bear Lake Without a Net


To speed across the water, first came surfboarding, then sailboarding, paddleboarding, wakeboarding and kiteboarding. Now there’s a way to speed across and above the water: flyboarding.

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Abeja 2010 Cabernet Sauvignon – Wine of the Week Review

Abeja 2010 Cabernet Sauvignon
Abeja 2010 Cabernet Sauvignon

Price : $45

Rating: 15/20

Region: Columbia Valley, Washington

Varietals: 94 percent Cabernet Sauvignon, 4 percent Merlot & 2 percent Petit Verdot

Production: 1,913 cases

Alcohol: 14.9 percent


Tasting Notes: Located in the Walla Walla Valley, Abeja is a beautifully restored historic estate comprising an inn and a winery. One of GAYOT’s Top 10 Wine Country Inns in the U.S., The Inn at Abeja provides guests a great way to experience the region and its wines, including Abeja’s fine Cabernet Sauvignon. Sourced from four vineyards, including Sagemoor Farms, Hedges Estate, Red Mountain Continue reading “Abeja 2010 Cabernet Sauvignon – Wine of the Week Review” »

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes – Review

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

By Tony Conigliaro

(Ten Speed Press, 2013)

 


The Chemistry of Cocktails


When it comes to instructional books, we often hear the word “art” thrown around — the art of filleting a fish, the art of screenwriting, the art of whittling — but not many are quite as literal as molecular mixology master Tony Conigliaro’s The Cocktail Lab. Not only is the book’s presentation an aesthetic delight, from the retro cover with metallic accents to the clean layout of text and illustration, but each photo is a still-life portrait of the featured cocktail, making it almost as delicious to consume visually.

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