For those of you that don’t know much about Mendoza, Argentina try to imagine putting Napa Valley in Denver with the Rocky Mountains surrounding the vineyards. This is the view that comes to mind when I think of Mendoza, except it is the Andes Mountains instead of the Rockies, its Malbec instead of Cabernet, and the price points are much more reasonable for good quality wine.
Category Archives: Blog
Many students have recently asked me about how to cook a proper steak, whether on the grill or a sauté pan. My answer is to just keep it simple, both in terms of ingredients and technique. A nice cut of beef requires nothing more than salt, pepper, and a hot grill or pan…
Many students have recently asked me about how to cook a proper steak, whether on the grill or a sauté pan. My answer is to just keep it simple, both in terms of ingredients and technique. A nice cut of beef requires nothing more than salt, pepper, and a hot grill or pan…
I recently held a cooking demonstration at Con’ Olio, a local olive oil and balsamic vinegar retail store. Most people, I found, see oil and vinegar as fixed in terms of use and versatility. However, true extra virgin olive oil and Italian balsamic vinegar (from Modena) are each unique in their own rights and can be extremely resourceful both in taste and in cooking applicability.
Saffron, botanical name crocus sativus, is unquestionably known as the most expensive spice in the world. The reason is simple. There are only 3 stigmas in each crocus flower, which are picked laboriously by hand every October during harvest season.