Gourmet
Wine Journal
The Japanese cuisine was good, but I was more interested in tasting some Korean wines. The results were mixed. Tasting like Riesling, the 2007 Majuang Special Riesling was crisp, off-dry, and fresh,...
Read MoreA private meal prepared by the Hotel Shilla’s great Chef Seo Song Ho gave me a chance to compare some outstanding Burgundies with traditional Korean cuisine. The food was once...
Read MoreAn extravagant preparation of paella, loaded with the finest shrimp, lobster, mussels, and the highest quality saffron money could buy was accompanied by a range of wines showcasing the brilliance...
Read MoreWonderfully sweet, plump crabcakes and nicely aged beef were the perfect foil for two bottles of white Burgundy and two terrific bottles of red Bordeaux. The Louis Jadot 2004 Corton-Charlemagne is a...
Read MoreThis was another beautiful meal at Baltimore’s finest downtown eating establishment, Charleston. I actually had to get a double order of the yellow fin tartare, it was so fresh and...
Read MoreOne of my favorite local dishes is the Oysters Avery served at the Oregon Grille, a barely poached New England oyster with copious quantities of nicely spiced jumbo Maryland crab...
Read MoreAnother terrific meal at Chef Cindy Wolf’s Charleston restaurant offered impeccable service, only the finest, and for the most part local ingredients, and flavorful cuisine. I like what they are...
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