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The Five Best Things I Ate at Pebble Beach Food & Wine

My second visit to Pebble Beach Food & Wine last weekend was amazing; I think it’s now my favorite food and wine festival. I love the fact that it attracts great chefs from all over the country along with some of the best wines in the world. And since it’s in California, it feels a lot more relaxed than Aspen. During the Grand Tasting, guests have three hours to eat and drink their way through two large tents. The trick is to figure out which chefs are doing the best morsels, and get there early, before the line gets too crazy. Here are the best things we ate: 1. Michael Cimarusti’s Striped Bass Cheeks Cimarusti is a master at seafood of all sorts. A trip to his LA restaurant Providence is well worth it, both for the creative and technically perfect two-star Michelin food and the surprisingly stylish decor. I…

April 23, 2012

Cocktail Recipes, Drinks

The Blacker the Berry, the Sweeter the Cocktail

Fresh blackberries star in the Berry Bramble, an icy cocktail perfect for summer entertaining.Anyone with relatives from the South eventually learns the phrase : “The blacker the berry, the sweeter the juice.” My mom taught it to me as a tip for selecting the sweetest, ripe fruit, and it’s pretty much true with produce like cherries, plums and blackberries. Of course, when I got a little older, I learned it was a double entendre. And last week, I discovered chef Heather Jones’ blog on African Americans in the culinary world called The Blacker the Berry Food. I’ve enjoying lots of delicious blackberry cocktails lately. We sipped a delicious blackberry cocktail called the Blackberry Cobbler at the retro restaurant Flora. They wouldn’t divulge the recipe, but it stars a house-made blackberry syrup that’s shaken up with Martin Miller’s Gin, pineapple juice, orange liqueur, lemon and poured over a tall glass of crushed…

August 19, 2011