Earlier this week, I got to speak to a seventh grade class at North Broward Preparatory School about food blogging. A food theme runs thro...

2017 has been the year of the "to-do list" for me. The agenda of new restaurants I've been meaning to try continues to grow, ...

Too often, I feel about Italian food the way I feel about handjobs: even when it's done well, it's satisfying but rarely very exc...

I first came across the dynamic duo of Aniece Meinhold and Cesar Zapata during what turned out to be a short-lived stint at Blue Piano . ...

Sometimes even we're surprised. When we plan these Cobaya dinners, we purposefully keep the "marching orders" to the che...

Gavage: it's not just for ducks. We will get back to the usual business of writing about actual dining experiences shortly, but in the m...

It had been a while since I had passed any of these along, and now there seems to be a wave of really good looking dinner events coming up. ...

You're in the right place. If you don't like food and wine, well I'm not sure what you're doing here. With Miami Spice seaso...

It seems I've already had a good bit to say about Route 9 without actually giving my own opinion. After New Times came out with a mos...

Photo via Bistro Laurent The last leg of our California trip brought us to Paso Robles. When I had made inquiry through friends of friends f...

The first run of the " Cobaya - Gourmet Guinea Pigs " dinner was earlier this week at Talula with a menu crafted by Chef Andrea ...

"It was the best of times, it was the worst of times." For South Florida diners, it might well be the truth. On the one hand, we ...

Some interesting reading material this morning: Michael Bauer's blog for the San Francisco Chronicle suggests that the gourmet pizza t...

OK - a few words of caution before I put this one up: (1) I do not watch Hell's Kitchen , don't get to Doral that often, and so had ...

I'll confess I'm not usually a big white wine drinker. But - if I may borrow from the Most Interesting Man in the World - when I d...

It was never my intent for this to be a "home cooking" blog - and it won't be, but bear with me, this ties in to an earlier po...