During my childhood, St. Patrick’s Day always called for corned beef and cabbage, which was not my favorite meal. What was a treat was corned beef hash with eggs the next morning or, just as good, grilled Reuben sandwiches...
Read MoreWe met Chef Keller at the Nunan Estate & Carriage House Restaurant. He and his wife Dana run the Carriage House Restaurant and the Inn. Tim could be a stand up comic as well as a chef. His food is exceptional and he is great...
Read MoreInformation from Paradise Guest Ranch needs to be shared–so here it is:When guests hear the dinner bell ring for mealtime at Paradise Guest Ranch in Buffalo, Wyoming, they know it’s time to enjoy some hearty cowboy cooking...
Read MoreThe Glencairn Glass–The Official Whisky Glass.Usually, you’d not expect me to review a whisky glass…I don’t know that much about whisky.However, when I came across this glass I was intrigued by its shape...
Read MoreWhile in Southern Oregon, the Tandem Tasters, were fortunate to have Executive Chef James Rustin of Porters Dining at the Depot prepare:Poached Rogue Valley Pears Panna Cotta. Poached Whole Pears5 fresh Oregon pears, peeled,...
Read MoreWhen the Tandem Tasters interviewed Chef Juan Murillo at 38 Central, he also shared a recipe for great NY Strip recipe shown below. 38 is located at 38 N Central, Medford, OR, 541 776-0038,...
Read MoreEnglisn Toffe is something I find irresistible.When visiting Southern Oregon last fall, we made a stop at Cary’s. What a story and products.This gourmet English Toffee started from building a family tradition with an...
Read MoreWe were fortunate to receive a pair of Stolzle Wine Glasses.In addition to being beautiful, they are different. Stolzle encourages you to sample wine in your current glass and then try the same wine in your Stolzle glass. You’ll...
Read MoreIn January, I received two packages of Dr. Kracker’s Krackers. Well, I can’t wait any longer. You see, I saved the last two crackers so I could be eating them when I wrote this post. Sitting by my desk, I’m...
Read MoreMaralyn and Brenda Hill Interview Master French Chef Herve Laurent on Bocuse d’Or, Judging and Herve’s School of Culinary Arts.We consider Bocuse d’Or a food lover’s dream and a chef’s utopia. When...
Read MoreWe are food judges and what a learning experience we had this week at Bocuse d’Or watching the best of the best chefs, servers, and judges. But, this is the most difficult part of a decadent and delicious assignment:...
Read MoreNorm and I lived in the Carolina’s for 15 years and became quite partial to the Charleston area. On two different occasions, we visited the Inn at Middleton Place (about 30 minutes from Charleston). It is worth the...
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