69 results for "Fred Tasker"
In a restaurant in Buenos Aires, I ordered a “half” parrillada, so they plunked down only about 5 pounds of beef on the hibachi grill on my table.
In a restaurant in Buenos Aires, I ordered a "half" parrillada, so they plunked down only about five pounds of beef on the hibachi grill on my table.
When we talk about Spanish wines, it’s easy to think only of its reds – the flagship tempranillos of the Rioja region, the august wines of Ribera del Duero, the trendy new offerings from Priorato.
The king is dead; long live the king! The French invented the term long ago to bid farewell to a deceased monarch and pledge fealty to a new one.
Every avid home cook and rock star restaurant chef knows that blending the right ingredients can make delicious dishes that are greater than the sum of their parts.
Speaking of a St. Louis restaurant years ago, baseball guru Yogi Berra famously said: “Nobody goes there any more; it’s too crowded.”
The first time I tasted South African chenin blancs I was unimpressed. “A spotty lot,” my tasting notes from 1994 called them.
If you’re a wine fan and a party animal, you probably stayed up until 12:01 a.m. last Nov. 21 and drove to your favorite wine shop to buy a bottle of the 2013 Beaujolais Nouveau on its official release date.
Just what is a sommelier and how do you use one? It’s important if you’re having dinner in an elegant restaurant with your boss, future in-laws or new squeeze you’re trying to impress.
When the heat of summer arrives, fashionistas break out their white clothes, and we foodies break out our white wines.