Feb 24, 2021
The cuisine boom of the '80s in America is in part due to a movement towards fresher simpler food that took hold in Los Angeles and young chefs and restaurant owners. Jonathan Waxman was at the forefront of this change. Trained in France and part of the original crew at Michael McCarty's Michaels, Jonathan has...
Feb 19, 2021
Eric Asimov's experience in the food and wine world is impossible to compare. Having started with the NY Times as a food critic and then moving to wine 16 years ago, he has developed an all-encompassing opinion when it comes to all things wine. His insights are thoughtful and insightful. Enjoy.
Feb 4, 2021
Each time I sit with Frédéric Barnier, it is like going to Burgundy school. Due to Covid, the 2019 barrel tasting of the wines of Maison Louis Jadot was canceled, so I reached out to head winemaker, M. Barnier to catch up on the happenings. From Covid to climate change, we covered it all.
Jan 30, 2021
We could have chatted for another hour and still had more to discuss. Andre and Michael of the Canadian podcast "Two Guys Talking Wine" was like meeting up with old friends and catching up; the subject ? Wine, naturally.
Jan 26, 2021
If you found a menu from a restaurant in the Burgundy part of France from let's say 1965, you would find that fine Beaujolais wines rivaled in price their competitors of Burgundy. With the advent of Beaujolais Nouveau, the perception of Beaujolais began to change. Meet Cyril Chirouze, winemaker at Chateau Des Jacques...