EATER
DECEMBER 23, 2020
An American nod to the elemental luxuries of the Japanese ryokan, or inn, its 11-course kaiseki-style dinners are crafted from meticulously tended ingredients grown on its nearby five-acre farm, where photogenic rows of micro-seasonal produce managed by Katina are bordered by the banks of the Russian River.
The Wine Knitter
OCTOBER 4, 2020
It is considered one of Germany’s premier estates with about 45 hectares of vineyards that stretch along the Mosel and Saar rivers making it the second-largest family-owned and operated winery in the Mosel. To read more about this winery and other wines that they produce, please click “Nik Weis” on the menu at right.
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EATER
MAY 23, 2022
It’s important to discern the size and how much fat a fish has before laying it on the grill, and the same fish is not the same in different seasons. Txakoli : Getaria’s hills are covered with hectares of vineyards lined with Hondarrabi Zuri and Hondarrabi Beltza grapes, which are used to create refreshing txakoli. Txoko Getaria.
Restaurant Clicks
OCTOBER 13, 2021
Carmellini’s menu at Westlight is inspired by street food from across the globe. Small, shareable plates make up the bulk of the menu, though the dry-aged beef burger with smoked cheddar and a secret schmear is big enough for one person to have a light dinner. The seasonal SERRA bar transforms to fit the time of year.
Sante
AUGUST 25, 2020
Chef Erickson and his wife Mary Anne participated in a Travel, Food and Wine Writing Class in Provence for The Writer’s Workshop , hosted by Nick O'Connell in May, 2016. The choices were from the many vineyards we had seen on the taxi ride up from Orange. I would soon find out.
EATER
MARCH 24, 2021
Have you ever seen an option to “add shaved truffles” on a menu? Part of the appeal of fresh truffles has always been their rarity, whether that’s because of seasonality or cost. Instead, truffle cultivation takes place in a vineyard or other cropland they have on their land. But cheaper truffles will come at a cost.
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