Vodka and Food from The Iconic Spirit, Baked Garlic Shrimp, Elit Cucumber Martini, Elit Raspberry Cosmo and Seasaonal Berries with Cream

By Mark Spivak We live in the age of the sommelier, and food and wine pairing is commonly accepted as an art—there’s hardly an upscale restaurant in the U.S. that doesn’t offer a tasting menu with optional wine matchups for each...

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Oysters Carnival

This was published on The Big Blend’s Creative Celebrations http://creativecelebrationsmagazine.com/Oysters-Carnival.html. It is by me, but I wanted to share the recipe. Until I met Kelly from Houma, Louisiana, I did not realize...

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Chef Pierre Gignac of 98 Provence With Recipe for Fisherman’s Soup

As most of you realize by now, I will be attending the Kennepunkport Festival 2012 and quite excited about the event. I’m featuring profiles of the chefs who will be cooking at the Art of Dining Dinners as well as one of their...

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