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Dilmah Tea — Review

on December 13th, 2013
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13

Dec

 

 

 

Rilhena Estate Ceylon Souchong

Reviewed by Julia Mason


Sri Lanka’s only vertically integrated tea company, Dilmah owns some of the best Ceylon tea estates. Instead of blending teas from various regions, this family-owned company is committed to producing single-origin tea using traditional methods. All of their teas are made using the “orthodox” style – a production process that begins with handpicking the leaves and ends with oxidization and firing.

Continue reading “Dilmah Tea — Review” »



Red, yellow and green Northern Lights

Red, yellow and green Northern Lights


Amazing Lights in a Neverending Night


by Nicolas de Blois


Most vacationers plan winter escapes to avoid inclement weather. Travelers from around the world pack their swimsuits and head to tropical climates with sunny, white-sand beaches. For your next winter retreat, try the opposite. It involves snow-covered mountains cutting the shore, plunging into an icy ocean with awesome light floating in a dark sky peppered with billions of stars, and intense cold. In fact, the dead of winter is an exciting time to travel to the extreme north of Norway.

Continue reading “Winter Escape to Senja, Norway – Travel Feature” »



The view from Hotel Excelsior Dubrovnik

The view from Hotel Excelsior Dubrovnik


by Ben Narasin


In Croatia, one of eight Balkan states created from the breakup of Yugoslavia, the oceanside walled city of Dubrovnik showcases a mélange of three styles. These distinctive styles will be familiar to any traveler who has visited an ex-eastern-bloc Soviet Union component state: the historic European beauty that predates communism, the cinder block and cement utilitarian ugliness that embodies it, and the trappings of tourism and trade that has been newly installed upon the Communist party’s departure.

Continue reading “Hotel Excelsior Dubrovnik, Croatia – Hotel Review” »



10

Dec

by Sophie Gayot

It is 18 kilos of a 1,200-page cookbook containing 500 recipes and illustrated by 1,500 photos; 1,000 copies of this book are being sold at € 1,500 by a chef who started in the kitchen at 15, and has been cooking for 25 years. From peeling potatoes at his debut, Yannick Alléno worked his way up to fine dining gastronomy when he took the helm at Le Meurice restaurant in Paris.

 

The best way to discover this soon-to-become iconic cookbook, Ma Cuisine Française, is to do it with Alléno himself with the video above. Also listen closely to how Alléno wants to redefine French cuisine in this exclusive one-on-one discussion.

 

To buy the book, you can only do so at http://macuisinefrancaise.com/

 

Continue reading “What is 40 Pounds of Recipes?” »



Emirates' A380 flight touches down in Los Angeles

Emirates’ A380 flight touches down in Los Angeles


Dubai holds a lot of world records — tallest building, tallest hotel, largest shopping center — so it’s no wonder its airline would hold a record of its own. Emirates recently launched the world’s longest Airbus A380 flight in operation, with daily service between Dubai and Los Angeles.

Continue reading “Emirates Goes Long with Daily Nonstop Service Between Los Angeles and Dubai” »



09

Dec

Searching the World for the Best, the Worst, the Outrageously Cheap, the Insanely Overpriced, and the Undiscovered

By Mike Veseth

(Rowman & Littlefield, 2013)

Extreme Wine by Mike Veseth

Extreme Wine by Mike Veseth


Mike Veseth has quite a penchant for writing books with expansive subtitles, which is extreme in itself. (His 2011 book on globalization was titled Wine Wars: The Curse of the Blue Nun, the Miracle of Two Buck Chuck, and the Revenge of the Terroirists.) It should also caution the reader that Veseth, despite being a wine economist, is not writing for an academic audience. Extreme Wine is written in the same chatty, informative style that Veseth uses in his popular Wine Economist blog.

Continue reading “Extreme Wine – Book Review” »



J Vineyards 2007 Vintage Brut

J Vineyards 2007 Vintage Brut

Price: $48

Rating: 14.5/20

Region: Russian River Valley, California

Varietals: 64 percent Chardonnay, 34 percent Pinot Noir, 2 percent Pinot Meunier

Production: 700 cases

Alcohol: 12.5 percent


Tasting Notes: Not one to live in the shadow of her father, who founded Jordan Winery, Judy Jordan struck out on her own as a specialist in sparkling wine. Her simply named J Vineyards and Winery makes fine bottles of bubbly using traditional Champagne varietals and winemaking techniques. The 2007 J Vintage Brut was aged on the lees for more than five years, giving it a soft, creamy mouthfeel. On the Continue reading “J Vineyards 2007 Vintage Brut – Wine of the Week Review” »



Herradura's Collecion de la Casa, Reserva 2013, Cognac Cask Finish Reposado

 


There is some dispute as to who first said, “No one should see how laws or sausages are made.” But there’s no dispute that seeing how Tequila is made is a fascinating experience.


Vodka can be distilled from potatoes, wheat, grapes or other substances. But Tequila is only made from blue agave, one of the 200 known types of agave.  On a trip to Amatitán, Jalisco, Mexico, we got to visit the Herradura estate where blue agave is grown, harvested and transformed into Mexico’s finest export. 

Continue reading “Farm-to-Tequila: A Visit to Casa Herradura” »


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A Taste of Aquaoir

on December 04th, 2013
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04

Dec

An 'Aquaoir' box of Mira Winery 2009 Cabernet Sauvignon

An “Aquaoir” box of Mira Winery 2009 Cabernet Sauvignon


by Barnaby Hughes


Mira Winery made headlines earlier this year when it aged four cases of its 2009 Cabernet Sauvignon underwater in Charleston Harbor for three months. When the wine was later brought to the surface and tasted, Mira winemaker Gustavo Gonzalez was quoted as saying, “It’s not better, it’s not worse and it is definitely different. The land wine is tighter versus Aquaoir-aged wine, which is more complex and broad, more open and relaxed. The result is proof certain that we have more to learn.”

Continue reading “A Taste of Aquaoir” »



 

 

Hand-carved Ibérico de Bellota ham from Cinco Jotas

Hand-carved Ibérico de Bellota ham from Cinco Jotas


Ham for the Holidays


Ham lovers will need no introduction to Jamón Ibérico de Bellota, a cured Spanish ham made from Ibérico pigs. Considered to be the finest ham in the world, Ibérico has an exquisite, nutty-sweet flavor that comes from the animals being fed a diet of wild acorns (bellota).

Continue reading “Cinco Jotas Jamón Ibérico de Bellota – Review” »



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