A Most Unusual Wine Tasting

a cheese plate to die for

Photos and text by Richard Frisbie My recent visit to Spain was ostensibly to follow the Ruta de Santa Teresa, but honestly my primary interest was to sample the wine and food that the Castilla y Leon region is famous for.  My colleagues and I ate in many great restaurants and had incredible wines both paired with the meals and as tastings in the wineries themselves. But the … [Read more...]

Finding Pho

Beef pho from Pho 88, Lowell.

Denise J. Dubé                   Soup truly nourishes my soul and warms my heart, no matter what the season. Pho, a Vietnamese staple, is a personal favorite. My San Franciscan sister-in-law, while in Boston a dozen years ago, introduced me to this exotic elixir at Pho Pasteur in Cambridge. A heaping … [Read more...]

Dining Trends: A Bread Course in Charlevoix


                A recent article in Bon Appétit magazine referenced several restaurants in the country, where bread was moved off the traditional bread plate to reappear as an entrée, or at least as its own course. It appears that dishes with bread as the primary ingredient are gaining a following – and respect. … [Read more...]


Chicken cacciatore simmering "on the range."

Rose's Chicken Cacciatore By Denise J. Dubé Growing up chicken cacciatore – or hunter’s stew – was frequently served at our house. It was filling and held large chunks of chicken, Mom’s tomato sauce, green beans and potatoes. It was a satisfying meal that filled the tummies of a larger-than-average family. It’s been decades, but I still remember the distinct flavor … [Read more...]

BELGIUM: Vincent Florizoone

Chef Vincent Florizoone. Photo by Maria Lisella.

Mythology of a Young Innovator: Vincent FlorizooneBy Maria Lisella A splashy entrance is not Vincent Florizoone’s style. If anything, his understated arrival at an interview on the 44th Floor of the New York Times building was inauspicious. Lanky and handsome, he is charming in a relaxed way, no affectations or airs. At at the mere mention of food he is alert, happy and … [Read more...]


Exterior shot of the CIA (Photo by Richard Frisbie.)

Plays well with others ... By Richard Frisbie The image that comes to mind when I hear "Boot Camp" does not include kitchen skills, especially when it's prefaced with CIA. I think of sweaty bodies and abusive drill sergeants constantly shouting orders to do more push-ups. Naturally then, it was with some trepidation that I accepted an invitation to attend a CIA … [Read more...]

WISCONSIN: Jazzed Up Marshmallows Provide a Perfect Holiday Topping

Specialty marshmallows, mmm ...

By Deston S. Nokes No more coffee, no more tea, I’m seeking chocolaty warmth from head to … knee. With a wintery bluster outside my Oregon home, I rifled through my cupboards for hot chocolate and a package of cinnamon-infused marshmallows from Jazzed Up Marshmallows that I had been saving for just this type of day. Plopping a few of the small … [Read more...]

Chocolate Bliss


By Richard Frisbie Chocolate Bliss written by Susie Norris Subtitled: Sensuous recipes, spa treatments, and other divine indulgences. ISBN #978-1-58761-347-0 $16.99 Hardcover I know, I know. What is a guy well-known for his disdain for desserts, especially chocolate desserts, doing reviewing a book on chocolate?  Well, ask yourself – who could be more objective, a … [Read more...]

Louisiana Chocolate Pie


By Kaye Hurst Mom’s Chocolate Pie A special friend of my daughter’s called to check on her after a recent surgery. An immediate connection was made and we were old friends from way back. We talked about my daughter’s recovery – she’s doing better, thank you for asking – and about the food I brought her house as she rested and mended. “Comfort food, that’s what they … [Read more...]