During this episode, we discuss what makes Smith Devereux Wines and it’s co-founder strike a chord with their audience. From creative partnerships with artists to the passion to make great wine accessible to everyone, Ian explains what gives Smith Devereux Wines their award-winning quality and individuality.
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Continue ReadingWhat really got me was the texture of the meat. It was very tough to eat. Paul disagreed on that point but didn’t love the flavor. One of his all-time favorite dishes is a traditional Osso Buco so he is a pretty harsh judge.
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Continue ReadingIf you ever have the chance to spend a day in the heart of Carneros, Hyde Estate Vineyards should be one of the first on your list.
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Continue ReadingUnlike the Fillet of Beef with Pistachios I could probably go without making this dish again.
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Continue ReadingIn our first podcast we sit down with Justin Pelletier of Nashoba Valley Spirits to talk about the distillery and their innovative approach.
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Continue ReadingThis is the kind of recipe you go to bed dreaming about. It was, best put, pure bliss. Though the timing in the book was off, Eataly: Contemporary Italian Cooking recommended the perfect combination of ingredients and flavors in this dish. Plus, I would never turn down a juicy filet.