One of these days I'll stop apologizing to both of my loyal readers for completely ignoring them for months on end. Life is wild, and...

"What all did this involve?" is a question many curious family members, friends, and fellow wine professionals ask about certification.

Here's the next update of my Sommelier Studies series, focusing on one of my absolute favorite grape varietals.

While still in the shadow of the legacy of the French Laundry, the food at Auro displays creativity, generosity, and heart.

The Maestro has decided he can't quit his love of learning, and I'm going "back to school," as it were––toward the end of this year, I'll...

The standard fair fare of corn dogs and funnel cakes can be found at countless stands, but certain pioneering purveyors push the envelope!

My sister and I, ever pursuers of excellent mixology, are shameless followers of the "Top 50" list of the "best" bars in the world. Of...

For the next few installments of the Maestro's "Clues for the Clueless," allow me to answer some of your most pressing wine questions.

When it comes to food, the residents of Northern California are spoiled. Some of the greatest produce you can find is grown on area farms...

Until this spring, I’d never done a wine tasting visit to Europe. In fact, until January, I’d never formally gone wine tasting outside of...

I spent two weeks wandering around New Zealand finding myself gobsmacked not just by the natural beauty, but also the quality of the...

When you visit a locale that happens to make excellent wine, make sure you leave room in your suitcase. When I booked my January trip to...

A few years back, the art world was shaken to its core when Italian absurdist artist Maurizio Cattelan duct taped a ripe banana to a wall...

We've all heard of wagyu beef, Japan's absurdly marbled steaks that, according to urban legend, come from cows treated like kings––given...

I like to think I am knowledgable about food and beverages. But sometimes one has an experience that reminds you just how little you...

Virgilio Martínez was just 31 when he took his Cordon Bleu training and line cooking experience back to his native Peru with a goal of...

Tucked in the belly of the glistening skyscrapers of Shinjuku is Tokyo's own "Memory Lane," or Omoide Yokocho, a narrow alleyway housing...

Pre-disclaimer: At the risk of making it seem like this blog is only about restaurants granted three Michelin stars, this blog completes...

The Bay Area is special to me––not only is it my birthplace, but it was the site of my first big foray into foodiedom. Back when I was...

I've been lucky enough (before this meal) to enjoy Kyle Connaughton's cuisine from SingleThread twice––once at the restaurant in...