Drink Eat Love

Monday Night Wines

Mondays can be a drag. I have found that my Monday nights are much better when I try some wine. Each Monday night Shauna and I will try one white and one red and then let yall know what we think.

Knowing what you love

The past few weeks have been a long, intense and important time in my life. Five weeks ago, I left my job at Andronico's Market (www.andronicos.com) and took a national buying position at Cost Plus World Market. I believed this was the right step for me: more money, more stores, and more buying "power". Unfortunately, I was wrong.

Taste off!

If you are an avid fan of Project Runway, America's Next Top Model, or Zoolander, like I am, you may know the term "walk off". If you do not, it is a way to settle a fashion crisis between models. Well, as much I long to be a male plus-sized model I have never thrown down in a "walk off" (I know I would be fierce), but  last December I did the wine industry equivalent, I challenged a fellow wine geek to a "taste off".

Always drink the good stuff!

                                    

   

                  Over the last three weeks we have enjoyed the 4 bottles above!

From left to right: Henriot, Champagne N.V.; Chateau Malartic-Lagraviere Blanc, Pessac-Leognan Cru Classe 2004, Lopez de Heredia "Vina Bosconia" Gran Reserva, Rioja 1978, Domaine Jamet, Cote Rotie 2003

Is it Food?

If you have read any food magazines over the past 10 years you know that "Gastronomic" science is raging across the world. In a recent article in the New York Times a very famous Spanish chef calls out this trend. I found the article a good start to the debate...Is it food?

L’Ambroisie: The Food

Mis en place is a term used in kitchens to mean “everything in its place.” At L’Ambroisie mis en place means perfection in every aspect of the restaurant—and none could be truer than in the food. L’Ambroisie is not a place to find foams, edible paper or any other item that you need directions to eat. At L’Ambroisie, the food is pure, honest and beautiful. The care taken in selecting each ingredient is evident in every dish. Each element of a dish can be tasted and savored individually, yet the harmony in which all parts play is greater than the sum. L’Ambroisie is a true foodie’s paradise.

The Perfect Table: L'Ambroisie Part I

The last time I came to Paris I was making $8.50 per hour, had bleached blond hair, and was content to eat crepes and bad Brie. I've changed. Now when I come to Europe I seek out dining experiences that will inspire, excite, and enthrall. Not having been to Paris in seven years, I emailed a group of industry contacts that travel to Paris often and asked for their suggestions. I was greeted with excel spreadsheets, vast email lists, and word documents. I also purchased Pudlo Paris 2007 - 2008 by Gilles Pudlowski, a highly regarded Paris restaurant guide, to cross reference the suggestions my colleagues sent me. Of all the restaurants that were recommended, one always was at the top of the list: L'Ambroisie.

We Found A Connection!

After a lovely stay in Paris, Shauna and I have been in Puglia for the past 4 days and have finally made the transition from French to Italian. We now have a connection to the Internet so we will be able to share our Paris experience and our current adventures in Italy. Here are the coming highlights:

1. 3 trips and 2 dinners at Hier et Aujourd'hui
2. The best meal ever: L'Ambroisie
3. The never ending travel day to Trani
4. Driving in Italy
5. Walking a lot and still gaining weight

So please stay tuned and we will post some stories very soon!

Ciao!

Surprise, Surprise, Surprise!!!!

Shauna and I have arrived, and my surprise worked! Instead of going straight to Italy, I surprised her this morning and we are staying in Paris for the week. I strung her along all the way to us looking at the departures monitor for a flight to Milan that did not exist. When I asked her if she want to stay in Paris for a week she did not believe me and was a bit dumbstruck. I have been planning this for almost 9 months with my father and it has been so tough keeping it a secret from Shauna but I am glad we did. To see her smile made it worth it.

Flight of The Honeymooners

After 8 months of marital bliss, Shauna and I are off on our honeymoon. After a seemingly never-ending month of working weekends and late into the evening, we packed our bags, turned off our phones, and hit the skies. Last night we completed our first leg, San Francisco to Dallas. After a lovely flight on the new and improved MD-80 of American Airlines, we were greeted by my Dad and stepmother, Karen. They took us to our hotel and watched us eat dinner. My family gets face time whenever they can and it is always a pleasure to see them and set foot in BIG-D!