Category Archives: Food Tales

Wine Seeker’s Guide to Livermore Valley

A Book Review

The Wine Seekers’ Guide to Livermore Valley, by my friend Tom Wilmer, was not written for the wine snob. The book is aimed at those of us who don’t understand the intricacies of the grape. He says the wine tasting experience has more to do with the social interactions and having a fun time, rather than the subjective, critical tasting experience. Therefore, this is truly my kind of guide– one with clear and helpful information in an easy to read format.

The book serves as the first exclusive guide to this little-known wine region located in northern California about a half-hour from San Francisco in the East Bay. Tom introduces more than forty wineries, the owners and winemakers, and their superb wines. The paperback makes it easy to plan a tour as it provides a map of the region, directions, operating hours, and contact information for each winery. As a seasoned travel writer (travel editor of Las Vegas Magazine from 1998 through 2003 and Central Coast Magazine from 2003 through 2008) Tom has also included recommendations on where to stay and a detailed restaurant guide plus bookstores, theater, festivals and parks. Now, all I need is time to visit each one.

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Making Mozzarella : Deep in the Curds

Little Miss Muffet might have sat on her tuffet eating her curds and whey, but I took a bowlful of curds and turned them into cheese. Somehow the thought of munching on mozzarella is far superior to the nursery rhyme treat.

I found myself in Ann Arbor, Michigan, home to outstanding local organic food, in fact, some of the best in the nation.  Zingerman’s Deli draws foodies from far and near and their entrepreneurial team gets credit for  pushing the locavare movement. Zingerman’s became legendary for their high standards,expertise and business success, as should a place that sells about a ton of corned beef per week.  

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Sara’s Crepe Cafe in St. Augustine, Florida

In case you’re unsure: crepes are light, delicate pancakes made by pouring a thin liquid batter onto a hot flat circular plate, often with a trace of butter on the pan’s surface. Originally from Brittany, a region in northwestern France, they are popular because of their versatility. 

And nowhere will you find more varieties than Sara’s Crepe Cafe in Saint Augustine, Florida.  The newly opened restaurant is already attracting a faithful following along with happy tourists who just happen to drop in. 

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