Salvatore Barbara - Dubbesi - Sicily - Italy
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To dine at Dubbesi is to experience a fascinating mix of culinary influences dating back to Greek, Moorish and Roman occupations of Sicily. Executive Chef Salvatore Barbara's deft handling of this treasure trove of inspiration has made for a lovely dining experience at Dubessi amids…
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Eric Chavot - The Capital Restaurant - London - UK
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But we were here to sample the much-touted passionate cuisine of Chef Eric Chavot. So we began with a golden yellow aperitif of Gosset Brut Excellence NV, setting the stage for the dégustation menu…
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Heinz Winkler - Venetian Restaurant - Aschau im Chiemgau - Germany
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And so we begin our 2008 sampling of Chef Winkler's modern expression of culinary balance. We enjoyed a few minutes at the bar with an authentic Bellini made with the perfect amount of white peach puree, before dinner. Looking around I noticed…
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Michael Meehan - Sebonack - New York - USA
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The Executive Dining Room is old-world style with its rich dark wood paneling and elegant oversized windows. Chef Michael's menu started with his Sebonack Seafood Platter: Lobster Tail…
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Kerry Heffernan - South Gate - New York - USA
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Our dining interlude began with Hamachi, Eucalyptus Oil, Lemon Zest and Garlic Crisp, which had a delicate taste as rich as toro (tuna belly), smooth and buttery with a deep smoky taste, but not as overpoweringly fatty…
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Jeremy Critchfield - Aqueous Restaurant - Farmington - USA
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Our evening dining experience began with a warm greeting from Food & Beverage Manager Kory Young, who led us to our table. I ventured a guess that the sensation of walking on a well-manicured green was part of…
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Roland Holzer - Ristorante Giardino - Budapest - Hungary
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Next came the sublime flavor of Gooseliver Terrine with Tokaji Gelee, a decidedly sensual sensation producing perfect harmony with the addition of botrytised Tokaji essence, the national grape varietal of Hungary. A delightful bottle of Tokaji Aszu 1993 Six Puttonyos fit like a puzzle piece…
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Walter Staib - City Tavern - Philadelphia - USA
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A classic bottle of Chablis Premier Cru, Vaillon Domaine Christian Moreau, France 2002, was offered as pairing for this course. I couldn't think of a more appropriate wine as it offered a crisp, lively and appetizing wine with…
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Don Vienne Senathit - Asia Restaurant - Andalusia - Spain
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Another menu standout was the Native Blue Lobster and 'Pez Limon' Sashimi, a striking combination of sashimi style tender lobster meat from the tail together with 'Pez Limon' or California Yellowtail. Although delicate in flavor, the alliance offered
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Leonard Cernko - Jeroboam - Moscow - Russia
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As careful as one can be with an inventory of over 800 rare vintage bottles collected over the years from the finest vineyards in the world, Mitrofanov realized during our tasting a couple of…
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