Gabriella Reinvention: Part 17
Armed with a hefty Zagat rating - 24 no less - and a streamlined lunch concept, Tues-Sat Zuni-style non-gooey pizzas and salads - Gabriella continues to showcase the skills of chef Brad Briske in an effort to conquer the culinary world. Former UCSC Chancellor Bob...
Big Wine from Big Basin
Bradley Brown, winemaker up at Big Basin Vineyards, covered himself in media glory not too long ago with his wild-at-heart, terroir-driven Syrah from Rattlesnake Ridge. And now I know why. This supple 2006 New World Rhônesque beauty unfolds for miles. From a spice...
Los Gatos Winemaker Dinner
Winemaker’s Dinner at Three Degrees with Burrell School Vineyards April 23rd 2009 7pm Join Burrell School proprietors Dave and Anne Moulton for a very affordable 4-course dinner, paired with memorable wines, for only $65 on April 23, at Three Degrees restaurant in...
Brad’s Beets, and other oral fantasies
Brad Briske is currently playing around with an appetizer of deep magenta roasted beets — Route One — topped with a creamy ricotta favetta and a sprig of infant beet greens. In addition to 30-year-old balsamic, this dish features one more secret bit of luxury....
The Greening of Las Vegas
Back from Vegas, I'm still trying to sort out the declining playground of Frank Sinatra & friends. More posts in the following days. . . . For now, let's just say that in addition to a tremendous meal at Mario Batali's new Carnevino, we discovered an eco-haven (with a...
Inside the Flame
A book of sensory adventure: The rituals, passions and discoveries of an engaged life.