While waiting for a blizzard to die down in chilly Utah, I treated myself to a wee dram of Craigellachie 15 year old Scotch malt. I was in an Irish airport pub named Finnagins. The Tandem tasters would rate this rare taste as a meeting of smoke and grapes. This Derbyshire malt pairs well with rich, dark chocolate. I happened to have a sample of an award – winning organic Dagoba chocolate with me for the perfect layover treat. The Tandem tasters paired chocolate with Pinot noir, champagne, and stout at the Oregon Chocolate Festival. Scotch is a new sensation.
Cheers!
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
