If you are looking for a place to start learning about fine wines, you can't do much better than with learning about those from the region of Bordeaux. Not only is it very easy to understand from a high level and look like you know what you are talking about ... "ah yes, let's pick a right bank Bordeaux" - knowing that it will be a blend that will lean heavily towards Merlot vs something from the left bank that will lead with Cabernet Sauvignon. But also unlike California wines where "red blends" are less favorable in terms of showing your sophisticated pallet ... here ... virtually everything is blended to create some of the world's best tasting wines from some of the best vineyards found anywhere on Earth!
- Written by: James Hills
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I've been to my share of Indian restaurants around the country - and indeed internationally as well. One major challenge that any ethnic cuisine faces is that in many ways it must adapt to the local population - "Chinese" and "Mexican" - have done this amazingly well but "Indian Food" draws from a much broader collection of ethnicities, flavors, regions, and frankly just isn't as well established compared to Thai, Korean, Japanese, or Vietnamese where a handful of dishes define the entire category for most Americans.
- Written by: James Hills
- Hits: 805
As a connoisseur of spirits, I'm thrilled to introduce you to the Woodford Reserve's Sonoma Triple Finish, a remarkable fusion of California and Kentucky's finest. This limited-edition bourbon is my latest discovery, one that truly pushes the envelope of fine whiskeys. Its uniqueness lies in the distinct influence of three casks - Pinot Noir wine, brandy, and bourbon.
- Written by: James Hills
- Hits: 938
We get a lot of different samples here and some are better than others. Very often I will make a sample and after I've shot photos and had a few samples of the recipe ... I just don't care anymore. Not this time! Sarge's Shrimp & Grits Sauce along with their Yellow Stone Ground Grits makes a freaking incredible dinner that is also relatively easy to prepare as well.
- Written by: James Hills
- Hits: 1230
I first met Giada de Laurentiis a few years ago at the opening of her first restaurant - a fabulous spot in the Cromwell Hotel on the Vegas strip. I'd become numb in terms of meeting celebrity chefs and foodpreneuers since most concepts were merely the celebrity's name and not much else. Giada was different though - not only was she there that night watching us take photos and videos but she even criticized us for taking too many pictures and letting the food get cold! So, when her PR person reached out a few weeks ago with an offer to send me some of her new line of Giadzy Pasta ... I knew it was going to be good!
- Written by: James Hills
- Hits: 1876
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