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Meet Laura Koffer, Advanced Sommelier
On a sunny afternoon at the La Crema Estate at Saralee’s Vineyard, we sat down with Advanced Sommelier, Laura Koffer, to chat life, wine and becoming a somm.
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On a sunny afternoon at the La Crema Estate at Saralee’s Vineyard, we sat down with Advanced Sommelier, Laura Koffer, to chat life, wine and becoming a somm.
Read NowFresh blooms of pink, white, and yellow cover Seattle’s landscape this time of year as the sun emerges from its wintry slumber. As the city’s rich scenery rises into wakefulness,...
Read MoreI’m a huge fan of soup–I could eat ramen or pho every day–but I always associate it with cool and gloomy weather, not exactly spring and summer. But lately I’ve...
Read MoreThere’s a certain amount of zen that comes from using fresh peas in a recipe like this Pea Couscous Risotto. It’s a labor of love that results in delicious meals.
Read MoreThe experience of trying new food can be as striking as exploring a foreign landscape. Fresh tastes, obscure aromas, alluring textures—these are all capable of taking what is an ordinary...
Read MoreOne of the most common questions that I get from students in my Introduction to Wine classes is about bad wine. People want to know, why does wine go bad,...
Read MoreHi guys! It’s Gab from Artful Desperado. How’s spring treating you so far? Over here on the Canadian West Coast we have no sunshine – yet – but we are keeping...
Read MoreSpring arrives in Northern California rather abruptly. One day you look up and all the trees have exploded with flowers. It’s the perfect time to breath deep, soak in some...
Read MoreThese skillet baked chipotle enchiladas are inspired by the days when my mother and grandmother, both from Mexico, would spend hours in the kitchen creating meals that I long for...
Read MoreThis winter has been so magical! It’s no wonder our dear groundhog Punxsutawney Phil decided we needed six more weeks of winter. I don’t know about you, but I sure...
Read MoreOne of the things I love most about cooking is the ability to adapt. Learn one recipe and from there, it can be easy to branch out into more ideas...
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