“European caviar is Champagne, and U.S. caviar is sparkling wine,” explains Ali Bolourchi, president of caviar producer Tsar Nicolai, located in Wilton, California, near Sacramento.It’s an apt comparison: As demand for buttery, briny caviar soars, many Americans are looking to domestic producers of fish roe, seeking local and sustainable options. Caviar—made from one of 27…
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When you think of the perfect oyster wine pairing, your mind might immediately go to the standby: crisp white wine. Although you can’t go wrong with the classics—think Picpoul, Chablis and Champagne—more and more oyster bars and restaurants are pairing these briny, happy-hour favorites, whether fresh or cooked, with cocktails. The results can be revelatory. …
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In the pantheon of divisive foods, blue cheese often stands alone.Wisconsin-based journalist Nicole Haase has hated blue cheese all her life. “That funk is all I taste,” she says. “Blue cheese just kind of ruins everything.” And she’s not the only one who feels this way, either.“Nobody is ever ‘meh’ about blue cheese,” says Pamela…
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Making your partner swoon over with an elegant dessert on Valentine’s Day (or anytime, really!) doesn’t have to require hours of preparation. Sometimes, the simplest recipes are the most impressive. Case in point, this warm and boozy Cherries Jubilee served over creamy ice cream. Chef Claire Saffitz takes the traditional dessert sauce to another level…
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The world-renowned Napa Valley is home to some of the finest restaurants in the country, and Press Restaurant is among them. Located in St. Helena, California, this restaurant has been serving up delicious cuisine since 2005. Featuring locally sourced ingredients, a warm and inviting atmosphere, and a wine selection that rivals any other in the […]
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