Best Pasta in the Universe
The food at Gabriella has never been better than it is now with Bradford Briske in the kitchen. The word "young" comes to mind when you meet the new chef at our downtown dining treasure, but "accomplished" is the word for Briske's gorgeous food. The best plate of...
Plum Line
Back when most people grew their own crops and made their own sauces, pies and jams, some gifted artisan with a slow hand and an open heart might have made this jam. (Shown here on my breakfast table already half-consumed along with coffee, eggs, toast and butter.)...
A Better Rosé
Unti - a label to remember. This blush creation of grenache and mourvedre is crisp, complex, spicy and somehow ethereally robust. It's made from Dry Creek Valley grapes and you can sample it at Gabriella. Nothing less than a complete revelation. Imagine a cross...
Kinch Rocks Iron Chef: March 15
Update: Kinch Won! Sizzling Saucepans! Chef David Kinch of Manresa battles chef Bobby Flay on Iron Chef America. Tune in on Sunday, March 15 to see if Kinch's two Michelin stars can take the heat! Chef/surfer Kinch of Manresa, Los Gatos, will challenge celebrity chef...
Big Basin @ Soif: March 28th
Come meet winemaker Bradley Brown, of Big Basin Vineyards, and sample some of the assertive, engaging, terroir-driven Pinot Noirs he is creating up in the mountains above Boulder Creek. Here he is working his way through 50 SC Mtn pinot noirs. Brown joined a dozen of...
Inside the Flame
A book of sensory adventure: The rituals, passions and discoveries of an engaged life.