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Food Arts Review of Menu Design in America

                Decades of delicious designs A review of “Menu Design in America – 1850-1985″ Taschen David Lincoln Ross / March 2012 / FOOD ARTS MAGAZINE New York City—What is a menu? Is it … Continue reading

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Can This Vinous Marriage Be Saved? The Food Lover’s Guide to Wines by Page & Dornenburg

“The Food Lover’s Guide To Wine” by Karen Page & Andrew Dornenburg A book review posted on The Daily Beast Dangerous Liaisons: Avoiding Painful Food and Wine Hook-Ups In the food world, it is a poorly kept secret that chefs … Continue reading

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Whither Bordeaux? – 2011 Harvest: A Talk with Nancy Rugus, Compagnie Medocaine des Grands Crus

2011 Harvest – Whither Bordeaux? A talk with Nancy Rugus, Director of the Americas for the Compagnie Médocaine Des Grands Crus, about the 2011 harvest. A veteran of the U.S. and global wine trade for more the two decades, as … Continue reading

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What is a menu’s secret sauce of success? Richard Coraine of Union Square Hospitality Group Dishes!!!

A Conversation with Richard Coraine, President, New Business & Development, Union Square Hospitality Group, New York City.   A 16-year partner of restaurateur Danny Meyer’s company, Union Square Hospitality Group, Richard Coraine is an avid menu collector, with signed menus … Continue reading

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VINEXPO 2011 Report

           2011 VINEXPO Draws Top US Wine & Spirits Retailers By David Lincoln Ross On a warm, sun-filled June evening, set amid a spacious lawn directly behind Château Pichon-Longueville Baron, in Pauillac, France, more than 200 invited world-class wine buyers, … Continue reading

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