Régio Gourmet 2016 in the Saint Louis region is now open. Check out the good-value, all-in menu options on offer by 14 participating restos at http://www.regiogourmet.com
Eiswein, a fabulous elixir made from frozen grapes in the dead of winter, started out as a speciality of Germany and Austria. Now Canada has taken over as the main producer of ice wine.
Fancy roasting a whole cauli, broccoli or romanesco? Maybe I can save you the bother…
Not much danger of going hungry – or thirsty – in Alsace. Here’s my selection of today’s top restaurants.
Leftovers get a bad rap – quite unjustifiably IMHO. Sometimes I make too much of Something just so I have enough to make Something Else, which quite possibly turns out to be even more wonderful than the original. Take roast(ed) [when did we all start saying roasted, not roast?] vegetables. At Christmas I roast-ed a huge… Continue reading Love Leftovers
It’s been the autumn/fall of the century here in Alsace with heavenly balmy days and some of the most glowing colours ever seen. Workshops were full of warmth and colour too: September took us to Sardinia, with a full-on Mediterranean menu featuring a salad with fresh figs, smoky pecorino sardo, herbs and toasted walnuts, goat’s cheese mousses with… Continue reading Workshops – What We Did
Ever wanted to make sourdough? Me too. Here’s how it went for me…