dining & travel

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Blogs  :  Harvey Steiman At Large

Colorful Cuisine at Sydney's Sepia

And a classy tour of Australian wine's past, present and future

Posted: March 25, 2014  By Harvey Steiman

Several Sydney insiders told me Sepia was the place to go for a great wine-pairing menu, so it was my first stop after arriving in Australia last week. Chef Martin Benn, once a protégé of Marco Pierre White in London, indulges a modernist bent since he left his post as chef de cuisine at Tetsuya's in 1999. His wife, Vicki Wild, once Tetsuya's personal assistant, brings warmth to the sharp-edged dining room on the ground floor of a Darling Harbour high-rise, and sommelier Rodney Setter has built up a broad and knowledgeably chosen international wine list of more than 1,100 selections, mostly current vintages although older wines, especially Bordeaux, Rhône and Australian Shiraz bottlings, scatter throughout.

News & Features  :  Matchmaking

Chefs Cook at Home: Brian Howard's Lamb Tagine

Comme Ça chef does a savory slow-and-low braise

Posted: March 25, 2014  By Laurie Woolever

Learn Wine  :  Ask Dr. Vinny

How do I order wine in a restaurant?

Posted: March 14, 2014  

News & Features  :  Matchmaking

8 and $20 Recipe: Coconut Chicken Curry with Chardonnay

A mild sweet curry base makes a comforting weeknight meal

Posted: March 11, 2014  By Jennifer Fiedler

Blogs  :  Harvey Steiman At Large

Drink What You Like

Bien sûr! say Le Bernardin's Eric Ripert and Aldo Sohm—even red Bordeaux with fish

Posted: March 11, 2014  By Harvey Steiman

When the perfectly named (for a sommelier) Aldo Sohm went to work at the classic New York French fish restaurant Le Bernardin seven years ago, one of his first special assignments was to select wines for chef Eric Ripert's birthday party.

The entrée was escolar with sauce Bearnaise. Sohm, unaware that Ripert famously loves to drink red Bordeaux with everything and damn the consequences, chose Hubert de Lignier Morey St-Denis Chaffots 2001, a deliciously fragrant and silky red Burgundy. "It was drinking perfect," said the affable sommelier, still with a tinge of his native Austria in his accent.

Ten minutes before the event started, however, the maître d' and two captains approached the new guy. "They started yelling, ‘Didn't they tell you chef only likes Bordeaux?'"

Blogs  :  Mixed Case: Opinion and Advice

5 Tips for Planning a Bike Trip Through Wine Country

Start daydreaming now …

Posted: March 4, 2014  By Jennifer Fiedler

There's nothing like the tail end of winter to set off daydreaming about the year's upcoming vacations, right? This February, I've been reminiscing in particular about a cycling trip I took a few years ago with five friends through Canada's Okanagan Valley wine region. I had done wine-tasting trips before, as well as bike trips, but this was the first time I had combined the two. The good news: We survived, put on some great mileage, drank great wine and are still friends! But we definitely could have planned things better. Here's what I learned,

Feb. 28, 2014 Issue  :  Columns

The One-Minute Wine Expert

Posted: February 28, 2014  By Matt Kramer

Feb. 28, 2014 Issue  :  Features

Visiting Baja Wine Country

Posted: February 28, 2014  By Maria Finn

Feb. 28, 2014 Issue  :  Menu

A Spirited Dinner

The Dawson puts cocktails front and center in Chicago

Posted: February 28, 2014  By Owen Dugan

Feb. 28, 2014 Issue  :  This Issue/Marvin R. Shanken

Try Something Different!

Posted: February 28, 2014  By Marvin R. Shanken, Thomas Matthews

Feb. 28, 2014 Issue  :  Features

Honeyed Beans

Posted: February 28, 2014  By Mark Pendergrast

Feb. 28, 2014 Issue  :  Features

Pass the Bar

Posted: February 28, 2014  By Owen Dugan

Feb. 28, 2014 Issue  :  Features

Pork Belly, Egg and Potato Hash With Port

Chef David Santos, Louro, New York

Posted: February 28, 2014  By Lizzie Munro

News & Features  :  Matchmaking

Chefs Cook at Home: Graham Dailey's Chicken and Collards with Tomato Vinaigrette

Peninsula Grill chef gets healthy with fun, flavorful food

Posted: February 25, 2014  By Laurie Woolever

Learn Wine  :  Ask Dr. Vinny

Am I getting ripped off if a restaurant doesn't bring the bottle to the table to pour a wine by the glass?

Posted: February 12, 2014  

News & Features  :  Matchmaking

8 and $20 Recipe: French-style Sausage and Lentil Stew

A Beaujolais red makes an ideal weeknight pairing

Posted: February 11, 2014  By Jennifer Fiedler

News & Features  :  Seasonal

A Pretty Sweet Take on the Cheese Plate for Valentine's Day

An unusual, delicious cupcake confection that combines pears, walnuts and blue cheese, paired with 10 recommended Ports

Posted: February 7, 2014  By Laurie Woolever

News & Features  :  Matchmaking

Chefs Cook at Home: Luke Venner's Short Rib and Chile Stew

BLT Fish chef turns to hearty meat dishes on his days off

Posted: January 28, 2014  By Laurie Woolever

News & Features  :  Seasonal

Surf vs. Turf: Seaside Seattle Takes on Mile-High Denver in Super Bowl XLVIII

Party recipes from Seattle and Denver chefs, plus 22 Washington wines for $25 or less

Posted: January 28, 2014  By Robert Taylor

News & Features  :  Seasonal

Canlis Tater Tots

Posted: January 28, 2014  

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