CULINARY CLASSICS REIMAGINED
We had just devoured the last bite of Pavlova (more about that later) and were ready for a little exercise when executive chef Josh Keeler stepped away from the exhibition kitchen and appeared at our table, offering to take us on a tour of 492.
DARK BEAUTIES
Cork. What a wonderful substance! It’s sustainable (it grows on trees) and versatile. Impermeable, buoyant, elastic, and with fire retardant properties, cork can be used to make all manner of products—everything from classy flooring to cladding for buildings.
LITTLE JEWEL BOX
Whether you’re hunting down a hot spot for dinner or a space to say, “I do,” consider a visit to the Old Village Post House Inn.
RENEWAL
The quilted landscape of western Sicily stretched out before me—a patch of vines here, a square of silvery-green olive trees there, a rectangle of young grain in the distance.
REVOLUTION
Things are changing in Sicily. If you are familiar with Giuseppe Tomasi di Lampedusa’s wondrous novel, The Leopard, or the movie it inspired, you may recall what Tancredi Falconeri said to his uncle, Don Fabrizio Corbera.
THE ARTFUL PALATE
Muse Restaurant & Wine Bar is a celebration of Mediterranean foods and wine—and so much more.
HOLIDAY GIFTS FOR ENOPHILES
As the season of giving draws nigh, you may want to exchange gifts with wine-loving friends. Here are three options that our wine columnist likes.
OREGON PINOT NOIR
They said it couldn’t be done: grow Pinot Noir in Oregon. They were wrong.
COOL CLIMATE WINES
It was six or seven years ago that I first tasted wines from Sonoma County’s MacRostie Winery (macrostiewinery.com). I liked them, and I resolved to visit the winery the next time I was in California.
PEAK SEASON
With a recent facelift, an unwavering commitment to locally sourced ingredients, and a streamlined wine and cocktail menu, FIG is better than ever. It’s very hard to improve upon perfection, but chef/partner Mike Lata, executive chef Jason Stanhope (both hold the prestigious James Beard Award for Best Chef in the Southeast) and the entire team at FIG have done just that.
