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Monthly Archives: December 2010

In the Laboratory – My Soupy Weekend

I chose the Thomas Keller five-hour method. What was the result? Orgasmic.
John Curtas & Me!

Spotlight on John Curtas

This was the interview I did in 2008 with John Curtas, our own intrepid restaurant critic who has gone on to bigger and better things, including Iron Chef America judge, author, and separated-at-birth celebrity!
Saxum Winery

WE + WS + Paso Robles = Hunh?

Wine Enthusiast and Wine Spectator are arguably the burly boys of the wine magazine world. They and their tasters can make or break the reputation of a winery (deserved or not...but that's a debate that will never be resolved) by the flick of a pen.

Late Catching Up, So Sue Me. No, Don’t. Just Kidding!

The fifth annual HenderZIN was held, as usual, at the parking lot at Khoury's at 9915 S. Eastern in Henderson. OF COURSE I had to be there! Of course I had to take pictures! Of course!

Food, the French, and Cabernet. Now I Get It!

The combination of the Cab and the silky lusciousness of the Bordelaise created from the homemade Demi Glace was a terrific success. More than a terrific success, but words fail me. Hard to believe, huh?
Solid, cooled Demi-Glace

Demi-Glace – MirePoix Vegas Style!

The first thing I want to do is to explain why I'm on a soup roll. It began with the chili cookoff at Don & Mark's in October, and has continued till now. Whether...

“Deerly” Loved Wine! Hug Pinot Noir

I dunno. Something about "Hug" and "Deer" just seemed to fit. But I digress.

Managed Heat – Building a Chili for Wine

The recipe for basic chili is pretty simple: Meat, beans, celery, onions, peppers, garlic, tomato of some sort, seasonings such as cumin and chili powder, and salt and pepper. That's a good, easy-to-make chili, but it's not "Challenge" chili. It's sitting-in-front-of-the-TV-with-a-beer chili.