Foraging for ingredients yourself, such as mushrooms, is a great way to guarantee cheap, fresh, organic and most importantly, delicious meals. So get out there and get dirty! Now is the time for Chanterelles, Porcini and Matsutake, but hurry before winter comes! Cook and eat them fresh or saute then freeze them to have delicious ‘shrooms all year round. My good friend and mushroom buddy Patrice Benson is a featured forager in the Seattle Times today, check it out to get in the spirit.
The Art of Adventurous Wine Pairing!
Picking the right wine to go with a meal can be a daunting task in the first place, but Master Sommelier Evan Goldstein, four-time James Beard Award nominee, wants you to take a few risks and try something a little less ordinary. In his book Daring Pairing, the...
