One of the challenges with a restaurant like Fogo de Chao is that meat is the centerpiece of the experience (aside from their amazing service of course!) So while the market table is an essential part of the Brazilian churrascaria, often the salads become standardized. One of the things I love about Fogo de Chao is that every time I visit they have new seasonal additions that are unique, innovative, and generally pretty exciting to taste. It's summer and so that means that it is watermelon season and I was excited to see the latest addition to the market table was a Watermelon Feta Salad. Here's how you can make it at home.

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As the summer ends and the weather for many of you begins to cool down as we prepare for winter, I prefer to think of all those Caribbean islands that I can't wait to visit again soon. That's why I was so excited to share these two recipes by CÎROC and Mixologist Brandon Sutton inspired by the recently canceled West Indian Day Parade.

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Whenever you think about California winemakers, it is natural for your mind to gravitate towards established growing regions such as Sonoma and the Napa Valley; after all, these are places where vineyards routinely earn awards and widespread recognition. The truth about the Golden State is that it is blessed with numerous American Viticultural Areas (AVAs) beyond Napa and Sonoma, and one of the most overlooked is Lodi in the Central Valley.

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One of the things I absolutely love about wine today is that it is no longer a domain of snobby rich folks that think it should only be one way. Today's wine industry is incredibly vibrant with product at virtually all price points and styles that are perfect for almost every guy out there. While I can enjoy a technically excellent vintage and I know enough fundamentals to hold my own at a professional wine tasting, I'm a firm believer that above all else - wine is meant to be enjoyed. 

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When it comes to beer, it seems like everyone is an expert, so here's some beer trivia for you to help impress your friends ....

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