This blog is produced by Christopher J. Davies, co-founder of Wine Country Network.
Global in perspective, the author interviews travel industry experts, airline executives, hoteliers, celebrity chefs, sommeliers, mixologists, winemakers and proprietors, photographers and spa/wellness experts.
Holiday gift Idea for Wine Lovers! Virtual Cheat-Sheet For Ordering Wines At A Restaurant!
Buy the Right Wine Every Time: The
No-Fuss, No-Vintage Wine Guide
Tom Stevenson is the quintessential wine book
author with more than 30 years under his belt writing wine books. His latest
book is a virtual cheat-sheet for wine novices looking to glide through any
restaurants wine list. It helps you pick the most popular, reliable bottles
based on varietal and price range. As a bonus you will benefit from the authors
many useful wine tips. Grab this book and you will buy the right wine, every
The Food And Wine ChainTurtle Soup…The Almost Forgotten Delicacy!
By Christopher J. Davies
Over a century ago, Turtle Soup was earmarked in many a home
cook’s favorite cookbook. It is said this was U.S. President Howard Taft’s
favorite food. So seriously did he take this dish that he even selected a
special chef for the White House who was a master at cooking a good Turtle Soup.
Today a small group of restaurants across the country have
Turtle Soup on their regular menus. The largest concentration of restaurants
with Turtle Soup on their menus is found in America’s foodiest city, New
Orleans! Of the dozen or so restaurants in NOLA making Turtle Soup, Commander’s
Place is ground zero for this delicacy.
Their creole version is thick and stew-like. It is usually
topped off at your table with a drop of sherry. No, it does not taste like
chicken, but more like a veal stew.
At the helm of Commander’s Palace is Executive Chef Tory
McPhail, a young and highly talented Culin…
Smoked Duck Confit, Raspberry Habanero Glaze in Puff Pastry
Source: Christopher J Davies Prep Time: 2 hours Serves: 6-10
If you are looking for a different, but relatively easy appetizer to serve at your next gathering, try your skills and patience creating this savory appetizer. Duck legs are now being sold at Costco. All other ingredients are available in your grocery store.
Maple Leaf Farms Premium Duck Leg Quarters (12 oz) 4 T Olive Oil 4 Cloves Garlic 1 T Paprika 1 T Salt 1/2 T White Pepper 1 Jar of Primo Foods Raspberry Habanero Preserve 1 Package of Pepperidge Farms Frozen Puff Pastry Dough 1-Egg for Egg Wash
DIRECTIONS 1) Marinate duck legs in olive oil with crushed garlic cloves, paprika, salt & white pepper for 1 hour in refrigerator. 2) Prepare 1 cup of smoking wood chips( Hickory or Mesquite) in water 3) Start your barbeque and heat to 400 degrees 4) Place wet wood chips in barbeque onto hot coals 5) Place rack with drip pan into grill. To minimize cleanup, add aluminum foil o…
2009 Taste of Elegance Denver: Chefs Get Serious! Story and photos by Christopher J Davies
Top Chef Hosea Rosenberg , Claire Walter Food Critic/Author, Amanda Faison, 5280 magazine, Teresa Farney, The Gazette, Colorado Springs
The 2009 Denver International Wine Festival Taste of Elegance Chef's Competition took place on Thursday November 12, 2009 at The Mile High Station, Denver.
This year's event was our biggest and best ever, with 15 Colorado Master Chef's participating. Top Chef Season 5 Winner Hosea Rosenberg, our previous three time champion joined on as our celebrity Judge and Master of Ceremonies. Hosea has had a whirlwind year due to his TV stardom. We are so proud of him and his accomplishments.
This year's TOE drew an impressive bevy of serious chefs from as far away as Telluride. Our only female contestant was Eliza H. S. Gavin, Chef/Owner, 221 South Oak Bistro, Telluride. Eliza is a cook book author and seriously talented chef. Visit her restaurant the next time…