Posted: March 31, 2013 By Jack Bettridge
Posted: March 31, 2013 By Mark Pendergrast
Posted: March 31, 2013 By Robert Camuto
Posted: March 31, 2013 By Owen Dugan
Posted: March 29, 2013
Posted: March 27, 2013
Posted: March 22, 2013 By Laurie Woolever
Posted: March 20, 2013
Posted: March 13, 2013 By Laurie Woolever
Posted: March 12, 2013 By Jennifer Fiedler
Posted: February 28, 2013 By Jennifer Fiedler
Posted: February 28, 2013 By Owen Dugan
Posted: February 28, 2013 By Sam Gugino
Posted: February 28, 2013 By Jack Bettridge
Posted: February 25, 2013 By Harvey Steiman
Sommelier Mark Bright poured a splash of Krug Champagne Grande Cuvée as I settled in for an 18-course dinner at Saison in San Francisco. "We welcome all our guests with Krug," he said, a clear message that this is meant to be a luxury experience, if the credit card deposit of $248 per person didn't already do that.
That's pretty ambitious for a restaurant that started life only three years ago as a pop-up. Its first brick-and-mortar incarnation in a tiny Mission District space got two Michelin stars in the most recent San Francisco guide, and chef-owner Joshua Skenes could fill a trophy case with rising star chef awards. The new location, in a historic building a block from the San Francisco Giants' AT&T Park, ups the ante with a unique, spacious design, a longer menu and a price tag that puts it among the most costly in the U.S., even more than the long-venerated French Laundry in Napa Valley.
Posted: February 20, 2013 By Kim Marcus
Posted: February 12, 2013 By Jennifer Fiedler
Posted: February 8, 2013
Posted: February 8, 2013 By Harvey Steiman
Whenever I hang out with serious coffee people, I am struck by how much we wine folks have in common with them. We obsess over the sources of the product and how it was made. We even use some of the same language. Coffee tasters assess acid balance, body, intensity and finish, as we do with wine, and describe aromatics such as fruit, nuts and floral notes. They might find winy character in their brews while we might notice a hint of coffee on the finish in our glasses.
I watched my cousin Shawn Steiman, a coffee consultant who seems to be the coffee guru for the state of Hawaii, blend Hawaiian-grown and -roasted coffee beans on the spot. He used to make a distinctive and heady espresso after the dinner he and his bride Julia cooked for my wife and me at their home near Diamond Head.
Posted: February 8, 2013 By Laurie Woolever
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