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Well. Now that I have your attention...
The first seminar I attended was all about Pinot Noir. There were ten for us to taste and it was hosted by two Master Sommeliers and the winemakers. Was I in heaven or what.
So I also ordered an iced tea. Which was interesting, because although our very diligent beverage guy made sure that our glasses were filled, there was no actual “ice” involved until he asked us if we needed ice for our iced tea.
I have a knack, apparently, for mixing cultural elements in food and making them delicious. I love that about me.
I recommend a bowl of popcorn, a nice Napa Chardonnay or a sparkling wine (if you must), and turning on YouTube and just kicking back to enjoy. By the way, there's quite a bit of food porn involved.
I'm originally from the outskirts of Philadelphia, and I'm horrified at the wimp I've become.
We were happily surprised with the quality of the Paso Robles Pinot Noirs. So much so that I found myself thinking: Is there *anything* that Paso can't do?!?
Well, my friends Rick and Jarlene went to Cambria, California - actually Paso Robles – for Rick's special birthday. I won't say how old he is, but let's just say that he's been around the block a time or two. Or several.
But make no mistake – it is a serious, fully-staffed and stocked kitchen, and the food is no joke. While you will be paying Mirage prices, you can also expect Mirage quality. Excellent. This ain't bar food. Dammit again.
When chicken is cooked this way, it doesn’t just “taste like chicken.” This chicken has flavor, depth, and complexity, and no other foods that allegedly taste like chicken can possibly taste like *this* chicken.