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Interview with Nicki Holmyard of Seafood Scotland & Asian Style Scottish Brown Crab Salad Recipe

While the Tandem Tasters were at Sirha and Bocuse d’Or, we were impressed with Seafood Scottland’s booth. Once we tasted this delicious fresh seafood, we were delighted. . Seafood Scotland, after much competition, earned the right to be the seafood of choice for the 24 countries participating in Bocuse d’Or...

Interview: Executive Chef Dan Hunter – Royal Mail, Dunkeld, Victoria, Australia

. . When visiting Australia, our goal was to explore areas within 1 to 2 hours of Melbourne. We had no idea we would find such talent with all of the food and wine–in Melbourne itself and all of Victoria. While exploring the Grampian region, we stayed at the well-known Royal Mail Hotel in Dunkeld, Victoria....

Review: Beckett’s Table in Phoenix, AZ

Recently, we were fortunate to join two others for dinner at Beckett’s Table. It has only been open a couple of months and the crowds speak for the quality of food. Their goal is to be the new hangout for the Phoenix neighborhood. We both liked the idea of the community table for those dining alone or...

Fresh New Zealand Green Lip Mussels From Chef Ivan Flowers of Fournos

After experiencing such a wonderful dinner at Fournos, which you can see in our post of 7-9-10 and the dessert recipe on 7-14-10, we asked Ivan for a recipe. He was nice enough to share his recipe for Fresh New Zealand Green Lip Mussels. I’ve not had these since Norm and I were in New Zealand. Fresh New...

Tiramisu from Fournos & Tracy Phillips

When Norm and I recently experienced a tasting menu at Fournos in Sedona, AZ, the dessert was Tiramisu. We went to experience Chef Ivan Flowers creations and had no idea his wife, Tracy Phillips, made such fantastic desserts. She tweaked and changed the Tiramisu so it was one of the best we’ve tasted (and...

2010 Annual Greater Phoenix CVB Meeting

Norm and I were fortunate to attend the Annual Meeting of the Phoenix Convention & Visitors Bureau. Regional hospitality represenatives were there showing their support for our wonderful destination and a community of committed workers. Many of you may wonder what CVB’s do and it varies from destination. On...

Video-FOODIES LIKE US EVENT – Great Kickoff

This week, Norm and I had the opportunity to attend the FOODIES LIKE US RSVP Industry Insiders Night at Christopher’s Crush Lounge at the Biltmore. This is the brainchild of Jay Pizarro and Susie Timm and they are providing all of us with the opportunity to in their words, “Unite like-minded foodies in a...

Video/Recipe – In Good Companhy – Rockland, Maine

Chef Melody Wolfertz shared a recipe with us for: Garlic Scape Pesto 1 cup grated Parmesan cheese 1/4 pound scapes ( Salt to taste Directions: Puree scapes and olive oil in food processor until smooth. Serve on bread, crackers or pasta. After a long and exhausting day, In Good Company was the perfect...

Tastes – Chef Sethupathy’s Lobster Mac & Cheese

While sailing on Holland America’s Ms Statendam through the Panama Canal, we had the pleasure of dining in the Pinnacle Grill and meeting Master Chef Mahendram Sethupathy. He was kind enough to share his recipe for Lobster Macaroni and Cheese–not ordinary but extraordinary. The video shows a selection of...

Tastes-Cumin Scented Scallops with Squash-Chef Neil Clooney

While in Ashland, Oregon, we had the pleasure of meeting one of Oregon’s top award wining chefs, Neil Clooney of the Dragon Fly Restaurant. He created a holiday appetizer just for you. It is much easier that the title sounds and only takes a few minutes to prepare. This is great as an appetizer or small...

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