When I returned to the CIA in the fall of 1999, two years after the publication of Making of a Chef wherein I described the humiliating service experience on my first day at St. Andrew’s restaurant, and Chef Czack lofted an overly generous tip onto my table with a look of withering disdain for my shoddy performance, he himself hosted me at the Danny Kaye Theater for an interview. I had been provided a pink beverage, strangely, as one almost always is given water. Chef Czack held out his hand to the drink. “Can you tell us what this is?” he asked me. I looked blankly at it, took a sip, looked out at the audience as a deer into headlights. I had not been expecting a sucker punch and confessed ignorance. “A Sea Breeze,” said Chef Czack, Read On »

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What else with the fried chicken for a graduation lunch? Any special beverages for graduation? “Kathy likes Cosmos,” our soon-to-graduate daughter offered. We considered. But this was lunch, so we decided to keep it to wine and beer, and a champagne toast for the three graduates we were to celebrate (gosh, they are so much more responsible than I was, praise the Lord). But that Cosmo idea. It stuck. Because Kathy Mustee, wife and mom of four including newly graduated twins, is a pleasure to be with, smart, and, significantly, she is not to be trifled with. Even my daughter fears the Wrath of Kathy, the only person I know her openly to fear (I’d have paid Kathy for lessons had I known). And she likes Cosmos. Clearly, the Cosmopolitan, a pink vodka-based drink needed Read On »

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Reading a wine list at a restaurant be sure to take your time and follow these other suggestions, via La Times.

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Hard cider is delicious, but it is also trending here in the United States check out these interesting cider facts, via Food Republic.    

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