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R BlockABC Kitchen: Gourmet Green Dining

The French painter Paul Cezanne once wrote that, “The day is coming when a single carrot, freshly observed, will set off a revolution.”

His pronouncement has proved prescient, if not necessarily in the way he predicted. The first shots of the food revolution in the United States were, arguably, fired by Alice Waters at Berkeley’s Chez Panisse, who raised the banner on behalf of local, organic and sustainable cuisine. Read more »

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R BlockRedd Wood Stands Tall

Yountville has perhaps the world’s highest per capita concentration of Michelin stars – the Napa Valley town has only 3,000 residents but six stars. One belongs to chef Richard Reddington, whose REDD restaurant has, since its opening in late 2005, been a favorite of those looking for innovative cuisine in a casual setting. Read more »

ESPOLON,_blanco_and_reposado

 

OK, we admit it: A skeleton on a bottle usually makes us think “cyanide” before it does “award-winning tequila,” but in the case of Espolón Blanco and Reposado Tequilas, it’s all part of the plan. Read more »

Southern+BBQ_North+Carolina3

 

Some say North Carolina is the “Cradle of the ‘Cue,” and while out-of-state barbecue enthusiasts might beg to differ, there are the die-hards who will venture to say that North Carolina is the “Barbecue Capital of the World.” Read more »