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Posted on: February 1st, 2014
by Taryn Jeffries
I was once told by a chef that, “food is the ultimate representation of love.” I among the believers that there is nothing more romantic than a meal shared by...
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Posted on: January 29th, 2014
by Taryn Jeffries
With the Super Bowl being the most anticipated game of the season, you’ll surely want to make sure the food you have at your party is top notch. There are several...
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Posted on: January 28th, 2014
by Tom Peiffer
For many of us who lift a glass of Frank Family wine on a fairly regular basis, there is little hesitation when we are asked to “pull the lever” and help them...
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Posted on: January 20th, 2014
by Taryn Jeffries
With Valentine’s Day right around the corner, how great would it be to go to an exclusive wine dinner complete with an open question and answer forum? Sounds to me...
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Posted on: January 17th, 2014
by Taryn Jeffries
I can’t imagine anything more comforting than a well-crafted dinner, and a perfectly paired lager. It’s no secret that as a Midwestern farm-town raised girl, I am far happier with...
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Posted on: January 14th, 2014
by Taryn Jeffries
The temperatures here in the Valley, while not reaching Polar Vortex levels, are starting to dip to jacket weather. When the chill hits and you need a little warming from...
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Posted on: January 13th, 2014
by Tom Peiffer
One thing you learn about having a favorite wine is that sooner or later supplies run out. And one example of a casualty entering the “so scarce” category for a...
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Posted on: January 10th, 2014
by Taryn Jeffries
The holidays are over and now its time to gather your friends and make a night of it. These great neighborhood bars cover any mood or personality and are all...
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Posted on: January 10th, 2014
by Taryn Jeffries
Let’s face it, you deserve a drink. You’ve made it through the holidays relatively unscathed; you ate far too much, hosted a party or two and ran yourself ragged shopping...
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Posted on: January 6th, 2014
by Amy Martin
In anticipation of the opening of Union Barrelhouse (set to open this month), try this twist on a PB&J from the restaurant’s Executive Chef Brian Feirstein. His version includes Bosc pears...
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