On Food & Wine
Food Network Star Miami Open Casting Call, Nov. 15 PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 06 November 2014 20:47

Food Network Star, the successful culinary reality series, is casting for season 11 and is holding an open casting call in Miami on Saturday, November 15th. They are looking for those with a captivating personality who believe they’re at the top of the culinary game. You can apply online  at www.JSCasting.com , or go to the Miami Open Casting Call on Saturday, November 15th, from 10am - 1pm, at the Epic Hotel, 270 Biscayne Blvd Way, Miami, FL 33131

Chefs: register to win $10,000 at Annual Grand Chef Throwdown Competition PDF Print E-mail
Written by Press Release   
Thursday, 06 November 2014 19:34

 One of the Palm Beach Food & Wine Festival’s most highly anticipated events, the 5th Annual Grand Chef Throwdown,returns as the culmination to the four-day culinary affair.

The Grand Chef Throwdown is a cook off with three local chefs battling it out for $10,000 ($5,000 cash and $5,000 to the winning chef’s charity of choice).

Two-time reigning champion Eric Grutka of Ian’s Tropical Grill in Stuart returns to defend his title. he remaining two chefs are selected by the public through a Facebook competition.

Moments before the Grand Chef Throwdown competition begins, presenting sponsor Creekstone Farms will reveal the mystery ingredient—a special cut of beef that must be used by the competing chefs. Since inception, the Grand Chef Throwdown has raised more than $20,000 for various charities.

Chefs interested in participating in the Grand Chef Throwdown have until to November 30th at 5 p.m. to act on the following steps for entry into the competition:

1. “Like” the designated FB page at www.facebook.com/grandchefthrowdown

2. In 150 words or less post a comment on the page about themselves

3. Get as many friends and family to like their post.

The two chefs with the most ‘likes’ will compete in the competition.

The Grand Chef Throwdown, presented by Creekstone Farms, takes place on Sunday, December 14, from 8 p.m. – 9 p.m. during the 8th Annual Grand Tasting at 150 WORTH, 150 Worth Ave., Palm Beach, FL 33480. . For tickets to The Palm Beach Food & Wine Festival, call (561) 561-389-1222 or log on to  www.pbfoodwinefest.com .

Saffron farming is back in Saffron Walden, Essex, UK PDF Print E-mail
Written by The Telegraph   
Thursday, 06 November 2014 19:08


\With the help of a medieval text, David Smale, an Essex farmer has revived a tradition in the heartland of production in Tudor times. He is cultivating his crop in a secret location.  (photo: saffron flower). The Telegraph

Saffron has returned to the fields of England for the first time in 200 years — and only a stone’s throw from the town of Saffron Walden, the heart of British production in Tudor times.

Saffron-growing died out in Britain as the painstaking harvesting methods became too expensive to compete with cheap imports from Iran and Kashmir.

However, Mr Smale is determined to revive the centuries-old tradition and grow his business into a full-scale commercial enterprise.

With a gram (0.035oz) of spice selling for up to £75, saffron is more expensive than gold because the harvesting is so laborious. Each crocus flower yields just three stigma, which are picked by hand then dried to create the saffron strands.

As Britain’s only saffron grower, Mr Smale has attracted the attention of food shops such as Fortnum & Mason and Partridges in London.

David Smale, 50,  began his business by growing the Crocus sativus — commonly known as saffron crocus — flowers in his back garden but it was not until he found a Tudor manuscript on growing saffron while browsing in a library that things really took off.  “I’ve always wanted to grow something and one day I had a mad idea that I would grow saffron. I live in Essex and my family has a connection to Cornwall, two places that were big on saffron production centuries ago. I looked into who was growing saffron and to my surprise I found there was no one doing it. I was told the practice had died out a few hundred years ago which I thought was ridiculous, so I decided to give it a go,” said Mr. Smale.

He added: “For the first few years I had some successes and some disasters but there was no one to turn to for advice – I was learning as I went along. The turning point came when I found a medieval text for growing saffron in the archives of the library at Saffron Walden. It dated back to the 1600s and confirmed everything I had learnt so I knew I was doing it right.”

It was then that he decided to turn his hobby into a business, English Saffron. “Each year we get bigger and bigger and by next season we are hoping to be able to employ people. “To have that industry back in Essex after all these years is amazing.”  As well as tending to his crop of crocuses, David runs a geophysics consultancy.

The crocuses are planted in summer then harvested in late autumn. Tens of thousands of flowers have to be hand picked at just the right moment then dissected to remove the three red stigmas from each one. The strands are dried on racks for 24 hours then put into storage containers, ready for packing.  

These days saffron is more associated with exotic locations like Iran, Morocco and Spain, but in the past English saffron has been by reputation the best in the world.  “Ours certainly comes out top in taste tests. It’s sweeter and more honey-like than other varieties and I think that’s down to the nutrients in the soil.  We’re lucky that there’s a food revolution at the moment and people are prepared to pay a little bit more for quality produce made locally."

A 0.2g packet of Mr Smale’s saffron sells in Fortnum & Mason for £15. He is hoping to increase his output by 20 times next season.  “We moved into a new field this year which will become our centre for processing and we’re looking to take on another field next season" he said. 

He added: “Saffron Walden was one of the world’s major producers of saffron a few centuries ago and we’re happy to be doing our bit to keep the tradition alive.”


SOMM Journal and The Tasting Panel open essay competition for wine writers PDF Print E-mail
Written by Press Release   
Wednesday, 29 October 2014 20:25

 Trade publications The SOMM Journal and The Tasting Panel recently announced an essay contest for a full scholarship to the 2015 Symposium for Professional Wine Writers at Meadowood Napa Valley, February 17-20.

"The Tasting Panel and The Somm Journal are publications that speak to the gatekeepers of the hospitality industry,” said Publisher and Editorial Director Meridith May, who serves on the Symposium’s faculty. “We are always on the lookout for that writer whose voice is eloquent, entertaining and educational when it comes to imparting information to the prestigious and sophisticated reader."

The winner of The SOMM Journal and The Tasting Panel competition will receive a full scholarship to the 2015 Symposium for Professional Wine Writers, including registration and lodging at Meadowood Napa Valley resort (does not include transportation to and from the conference), a value of $1,940. Additionally, the winning essay will be published in the February issue of The SOMM Journal and the January/February issue of The Tasting Panel.

Essays should be 750 words or less, focused on a topic of the author’s choice within the broader subject of wine, due December 20, 2014. The SOMM Journal and Tasting Panel editors will review submissions and select a winner by January 5, 2015. Applicants must also meet the Symposium’s eligibility requirement of being a working journalist or author with at least two paid, published editorial works on relevant subject matter in the prior 12 months. Winery employees and others working to produce or promote wine brands are not eligible.

Registration is now open and can be accessed at www.WineWritersSymposium.org .

To learn more about the 2015 Symposium for Professional Wine Writers, log on to www.WineWritersSymposium.org . For inquiries about the SOMM Journal / Tasting Panel scholarship, please email This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Giant Cannolo, made in Florida, will break Guinness World Record PDF Print E-mail
Written by Press Release   
Friday, 24 October 2014 23:12

cannologiantJUPITER, FL   – An official attempt to break the Guinness World Record for the largest cannolo (the singular form of “Cannoli”) ever made will take place on Sunday, November 9 at 2 p.m. at the annual Feast of Little Italy at the Abacoa Town Center in Jupiter, FL.

The current official Guinness database reflects a cannolo made in 2010 in Newburgh, NY that weighed in at 123 pounds.  However, in July of this year, a bakery in Ontario, Canada prepared a cannolo that weighed in at 211 pounds and is currently under consideration by the Guinness organization.

For this attempt, to surpass both, the team (60 prep members and 20 assembly team)  will assemble a cannolo that weighs 300 pounds and will be 12 feet in length. 

In addition to the team for Feast of Little Italy in Jupiter, Florida, Galbani Cheese, headquartered in Buffalo, NY, will supply 500 pounds of ricotta cheese.  The Golden Cannoli Shells Company of Boston, MA  will supply 200 pounds of dough for the cannolo shell.  During the assembly, team members will be armed with over 100 bags of cannoli filling.   Prior to final assembly, the cannolo shell dough will be mixed and fried in and shipped from Boston.

A Guinness representative will be onsite to certify the record.


Last Updated on Friday, 24 October 2014 23:17
New: The Embassy Miami Wine Club, Miami Design District PDF Print E-mail
Written by SFG Staff   
Monday, 13 October 2014 23:29

Starting Tuesday, October 14, 7 p.m., The Embassy Miami Wine Club  members will meet every second Tuesday of each month for an evening of wine and food pairing. Tuesday, October 14, 7 p.m. will be the official kick-off with tasting of five different wines and food pairing by Chef Alan Hughes.   Members free, non members $25.

The Embassy Miami, 4600 NE 2nd Ave, Miami, Florida 33137. (305) 571-8446 (The event starts at 7.00 pm but food and wine will be available for those arriving later)

The Duel of Wine: a film starring Charlie Arturaola PDF Print E-mail
Written by SFG Staff   
Monday, 13 October 2014 22:11


charlieSoon to be released:  the film "The Duel of Wine " , a sequel of “El Camino del Vino” starringcharlie2Miami Sommelier Charlie Arturaola.   For a sneak preview, visit: www.theduelofwinemovie.com and www.randg.es

A Sommelier film premiere at Tribeca Grill in NYC coincided with the US launch of a range of Spanish wines  from renowned winemaker Michel Rolland and Spanish entrepreneur Javier Galarreta.


Last Updated on Monday, 13 October 2014 23:24
Fun Facts about Pop Corn PDF Print E-mail
Written by Jolly Time Pop Corn   
Monday, 13 October 2014 21:16

To celebrate its 100th birthday this October during National Popcorn Month, Jolly Time Pop Corn – America’s first branded popcorn that began in a humble Iowa basement – sent us some fun facts and trivia about popcorn:

  • Americans consume some 16 billion quarts of popcorn each year. That’s 51 quarts per man, woman and child.
  • If you made a trail of popcorn from New York City to Los Angeles, you would need more than 352,028,160 popped kernels.
  • Popcorn kernels can jump up to 3 feet in the air.
  • During the Depression, popcorn at five or ten cents a bag was one of the few luxuries down-and-out families could afford.
  • Volunteers in Sac City, Iowa created the world’s largest popcorn ball in February 2009. It weighed 5,000 lbs., stood over 8 ft. tall and measured 28.8 ft. in circumference.
  • Popcorn is naturally low in calories and gluten-free – a cup of air-popped popcorn contains just 35 calories.
  • Archaeological evidence suggests pre-Colombian Americans were popping popcorn as early as 4,700 B.C.
  • Popcorn was integral to early 16th century Aztec Indian ceremonies.


To listen to vintage ad campaigns with celeb Bob Hope and radio legend Paul Harvey, visit the virtual museum



Independent website by Restaurant Critic Lee Klein PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 13 October 2014 17:39


This is Food Critic Lee Klein's own site --  the former restaurant critic at the Miami New Times and Miami.com  has gone solo into the publishing business -- so you're pretty much sure to get the latest in restaurant reviews.  Log on to: lee2go.com


Last Updated on Monday, 13 October 2014 17:48
The First International Journal of Food Design PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 13 October 2014 17:32

food designhttp://www.intellectbooks.co.uk/journals/view-Journal,id=246/

The International Journal of Food Design (IJFD) to be published in 2016, is the first academic journal entirely dedicated to Food Design research and practice – the various disciplines that contribute to the understanding of Food Design.

The journal focuses on Food Design-related research.   Connecting food and Design of course means connecting any aspect of food with any aspect of Design. For this reason, the International Journal of Food Design is interested in pushing the boundaries of research that connect aspects from Culinary Arts, Hospitality, Food Science, Food Culture, and any other food discipline, with aspects from Design Theory, Design Education, Industrial Design, Design History, and any other Design discipline.

Connecting Food and Design can also mean looking at how Design is or can be used in all aspects of the eating experience. The eating experience is the process that transforms stimuli of an eating situation into emotions, knowledge and ultimately memories. The stimuli are many, and analysing them is a complex issue. Here we are interested in looking at how Design can be applied to the control of such stimuli, and therefore, to the control of the different aspects influencing the eating experience. The aspects influencing the eating experience can be grouped into those related to food itself, those related to the eating environment, those related to the relationship between people eating together, those related to the atmosphere, and those related to management, marketing, distribution and manufacturing. We look at how Design is applied to the control of such stimuli surrounding any type of food: food eaten at a restaurant, in a coffee shop, or at the cinema, food that comes in a packaging or on a plate, food eaten during physical exercise, food eaten in a space station, food connected to religion, culture or celebrations, etc.

How is Design used to influence or modify any of the aspects influencing the eating experience? What Design methods, processes or theories apply to the design of food or of the eating situation? How should we teach Design methods, process of theories applied to the design of food or eating situation? And more: is there a scope for a sub-discipline called Food Design History? Is there a space worth exploring between Food History and Design History? Between Food Culture and Design Culture? Is there a scope for a sub-discipline called Food Design Thinking? Is there a scope for Design methods and process particularly designed for Food Design? These are some of the questions that the articles collected by the IJFD aim to answer.

For additional information and to subscribe log on to  http://www.intellectbooks.co.uk/journals/view-Journal,id=246/


The Incredible Edible Garden Party at Johnson & Wales PDF Print E-mail
Written by press release   
Saturday, 04 October 2014 18:32

On Saturday, Nov. 1 from 10 a.m. – 1 pm. Children and their families are invited to learn about nutrition and well-being at the Incredible Edible Garden Party, a free family-friendly event hosted by Johnson & Wales University, Common Threads and the United Way of Miami-Dade  at Johnson & Wales University’s North Miami Campus.  

Activities will include: a cooking demo with Chef Michelle Bernstein; tours of the university’s edible landscape, featuring more than 100 species throughout the campus; free tastings; story-time; dance workshops; an opportunity to make and take home a container garden; and much more.  Space is limited. To RSVP please visit http://goo.gl/JPrKOp.

Johnson & Wales University, North Miami Campus. Edible Landscape (behind University Center) 1701 NE 127 St., North Miami, FL 33181

Last Updated on Monday, 13 October 2014 17:50
The Scent of Sicily, from Stefano Versace’s Gelateria Italiana in Miami International Mall, wins People’s Choice at Gelato World Tour Grand Finale, Rimini PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 26 September 2014 22:13

stefano versace gelateriaStefano Versace, who placed 2nd last year during the American leg of the Gelato World Tour (Austin, Texas, May 9th – 11th, 2014), presented the flavor The Scent of Sicily at the Gelato World Tour Grand Finale in Rimini, Italy . He was among 24 contenders, each a winner of a leg of the Gelato World Tour (Rome, Melbourne, Austin, Berlin, Dubai, Valencia, Vancouver).

The gelato flavor, a deconstructed Sicilian cannoli made with fresh organic ricotta cheese, organic almonds, pistachio from Sicily, candied fruit, aromatized with the zest of organic blood orange and Sicilian lemon, and swirled with creamy caramel, received the people’s choice highest score and was awarded the People’s Honorable Mention.

Stefano Versace, an insurance broker in his family’s firm in Calabria,– no relations with the famous designer –  left Italy to try his luck in the New World. “In November 2012, Italy’s economy was suffering, and my wife and I realized it wasn’t the right place to do business.  We both wanted to earn our living doing a job we liked, a job that would make happy both us and our customers. The world of gelato, which had always fascinated us, appeared to be the best solution. What makes people happier than a good gelato?” – said Stefano Versace who then took the required courses at the Carpigiani University of Gelato in Bologna.
After five years in Caracas, Venezuela, Stefano and his wife moved to Miami, FL where they opened their gelato shop Versace Gelateria Italiana & Gourmet in Miami International Mall. Soon customers flocked, attracted by the quality of their product. “Traffic increased in the Mall thanks to us and we became a benchmark not only for many local people but also for the others gelato shops,” said Versace the gelato artisan. “ After all, Versace is synonymous with quality!”   he laughed.
More than 70,000 people attended the Grand Finale of the Gelato World Tour in Rimini on 5-7 September. The 24 gelato artisans - who won the stages in Rome, Valencia, Melbourne, Dubai, Austin and Berlin - produced about 6,500 kg of gelato and more than 70,000 cups and cones were sold in these three days in Piazza Fellini.
The final result was based on four different juries: public, technical, press/blogger and gelato artisans. The World's Best Gelato is Almond Affogato by John & Sam Crowl of “Cow and the Moon” Gelato/Coffee/Dessert Bar in Sydney, Australia.
For additional information on Gelato  World Tour log on to http://www.gelatoworldtour.com
Italy has 39,000 gelato shopsGermany 9,000, and Spain 2,000 (total 50,000 in Europe).  North America, Asia, and Oceania lag far behind with 900 in the US, over 1,000 in Japan, around 200 in Australia, 300 in the Middle East, and 500 more split between China and Southeast Asia.


Last Updated on Friday, 26 September 2014 22:22
Quake Damage and Spilled Wine in Napa, A Video PDF Print E-mail
Written by Sean Patrick Farrell, NYTimes   
Thursday, 28 August 2014 01:12


Click here for a  VIDEO BY Sean Patrick Farrell for the NYTimes


The cleanup continues in the Napa Valley as wineries assess the damage after a 6.0 earthquake shook the area early Sunday.

Baroness Philippine de Rothschild, wine nobility, dies at 80 PDF Print E-mail
Written by Douglas Martin, NYTimes   
Thursday, 28 August 2014 00:49




Baroness Philippine de Rothschild, a scion of the vaunted winemaking family in Bordeaux who helped modernize and expand a renowned wine-producing enterprise that sells 22 million bottles annually, died on Saturday in Paris. She was 80.

The baroness moved from a career as an actress into the lead role in her family business, producing some of the world’s most renowned Bordeaux.

Read more in the NYTimes....


Last Updated on Thursday, 28 August 2014 00:55
South Beach Seafood Festival, October 22 through 25. PDF Print E-mail
Written by SFG   
Wednesday, 27 August 2014 00:58

Hess Select South Beach Seafood Festival, October 22 through 25. Throughout the weekend, attend various events and enjoy items like lobster mac, mahi sliders, full raw bars, oysters on a half shell, steak & lobster tails for a delicious surf & turf treat, fresh wahoo, clams with linguini, pounds of stone crabs to kick off the season, and more!  Click to Purchase Tickets Today,

Wednesday, October 22 @6:30PM – Joe’s Stone Crab Kickoff Dinner, $500

Thursday, October 23 @6:30PM – Seafood Shuffle, a Wine & Dine Around $ 50

Friday, October 24 @ 7 - 11 p.m. – Chef Showdown @ Seafood & Sneakers Ball $ 150

Saturday October 25 @ 1-9PMSOBE Seafood Festival, General admission $25, Seafood lovers pass $50 and  Premier All- Access Pass $ 150

Thousands of French Chefs Sign Petition to Ban Negative Online Reviews PDF Print E-mail
Written by Khushbu Shah   
Tuesday, 26 August 2014 23:23


by Khushbu Shah, EATER.COM   

In the wake of a negative review in July, a restaurant in Cap-Ferret, France took a food blogger to court over her critique. She was fined thousands of Euros even though she was an amateur, unpaid blogger.

As a result, a group of French restaurateurs and hoteliers have launched a petition to effectively ban all "defamatory" reviews. The petition (translated), which the Local writes was started by Michelin-starred chef Pascal Favre d'Anne, currently has well over 1,700 signatures. It requests that the Minister of Commerce prohibit "judging and of posting defamatory comments and subjective observations on members of staff in our restaurants. We ask reviewing sites to moderate their users and to ask for proof of their visits to our establishments."

Restaurateurs and hoteliers are frustrated with sites like TripAdvisor and Yelp where anyone can comment, regardless of whether or not they actually visited the establishment. A pub owner tells Le Figaro (translated) that he knows a "direct competitor [who] pays students for writing negative comments" about his business. Those who have signed the petition — including chef Jean-Luc Rabanel of the famed L'atelier de Jean-Luc Rabanel — want the government to set some basic standard of review ethics. The chefs may have a point: A French study found that "nearly 45 percent of online reviews were biased or simply untrue."



Seven tips for Planning a Wine Vacation PDF Print E-mail
Written by Michael Green   
Thursday, 14 August 2014 19:56

By Michael Green 

It's August, and for many of us, that means vacation time! For the wine lovers among us, its certainly convenient that many of the world's great wine producing regions are located close to prime vacation destinations. In San Francisco? It's a quick trip to Napa Valley and Sonoma. Love Champagne? Great! The region is only an hour and a half from Paris. Want to explore the hills of Tuscany? Rent a car, it's only 45 minutes from Florence. While it's great to savor a bottle of wine that transports you to a specific place, there's no substitute for visiting that place. So with that in mind, here are some tips on how to plan a memorable wine trip, whether it's a day in wine country or a week at that villa you rented in Tuscany.

1. Do your research
There is so much fantastic information on the web to help you plan a wine vacation. For starters, you can look at trade bureau websites for nearly any wine region in the world. These will help you familiarize yourself with the regions and wines in areas you will be traveling, and will also include a phone number and email to contact for more information. There are many companies that will offer their services - generally at a significant expense - to plan your wine itinerary for you. With all the resources available online, you'll most often be better off doing the research yourself. You'll probably derive more enjoyment from a customized experience based on what you've learned yourself, plus you'll save money that is likely better spent on bringing home a few extra bottles from the highlights of your trip!

2. Plan early
While you can easily just show up at a large Napa Valley winery like Robert Mondavi and hop on a tour, if you dig deeper you can find hidden wineries with smaller, more artisanal productions off the beaten path. Plan early and it can often be the owner or winemaker who actually gives you the tour. If you've ever been to Napa before, you know: it's fabulous, it's expensive, and it's touristy - it's like Disney World. So, while it can be worth the trip, next time, consider Sonoma, where more personal experiences await. Just look up my friend Clay Mauritson of Mauritson Vineyards - if you plan early you can arrange some very special experiences.

3. Don't forget to eat
Just because it's called "wine" country doesn't mean your need forego wonderful food! The duo of food and drink can go hand in hand on your vacation, just as they would at your favorite restaurant back home. Many wineries are home to fabulous farm to table restaurants, or at the very least they can give you recommendations for their favorite in-the-know haunts.

4. Don't drink and drive
This of course applies anytime alcohol is involved, but in particular, people tend to underestimate how sipping your way across wine country over a full day can sneak up on you. If you don't have a designated driver in your group, consider taking a chauffeur service from vineyard to vineyard.


5. Don't buy wine at a vineyard if it's available locally
While it might go against common sense, a wine at retail will generally cost less than buying it at the winery. There are times, though, when even large producers found in stores across the country will offer certain bottlings that can only be purchased at the winery. For example, at Rodney Strong Vineyards, this well-known producer of Cabernet, Merlot, Zinfandel, Chardonnay, and more, crafts an awe-inspiring Malbec that can only be found at the vineyard. In those cases, for sure, take home a bottle or a case!

6. Choose a region whose wines you are already passionate about
While discovery is of course part of the excitement of a wine vacation, this does not mean you need to spend a week in a region whose wines are mostly unfamiliar to you. Even in the best known regions, places you think you know and have tried it all, there are sure to be hidden places and discoveries along the way that will deepen your appreciation for the region, and provide exciting experiences.

7. If you have a strong relationship with a wine shop, tell them about your trip
I've talked before about the importance of developing a good relationship with salesperson you trust at a wine shop you frequent. There are many reasons for this, and one of them is the help they can provide when you're planning a trip to a wine region. They most likely have relationships with a number of the wineries where you plan to travel and can both give you tips on where to visit, and hook you up with deals you wouldn't normally come across.

There's a lot that can go into planning a wine vacation, but now more than ever, with the resources available online and more wineries catering to the visiting public, it's possible to put together a trip that can be a deeply enriching experience, and one to remember.

Connect with Michael : This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Last Updated on Thursday, 14 August 2014 20:08
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Food & Wine Talk Radio

Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
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Susan Rice Alexander, CEO/President of Black Diamond French Truffles, Inc.  and Susan Rice Truffle Products.

The Great Amarone of Valpolicella with Armando Pirola Fumanelli, winemaker and owner of Marchesi Fumanelli, Valpolicella, Italy


Liz Carlisle, author of  Lentil Underground; Renegade Farmers and the Future of Food in America

James Beard Award winner Chef Charles Phan, author of: The Slanted Door, Modern Vietnamese Food

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