Special Feature: Products Sally Recommends
The Daily Dish Archive
The Wine Bible by Karen MacNeil...Robert Mondavi says it all, "A must for anyone who loves wine, whether they are a pro or an amateur. Thorough, authoritative, and entertaining."
January 22, 2002
Julia's Kitchen (as in Julia Child) is the new dining room in Napa, California at COPIA: The American Center for Wine Food & The Arts. Call 707.265.5700 for reservations to enjoy Chef Mark Dommen's food, including a Chef's Tasting Menu of five courses with wine pairings.
January 20, 2002
Walter Glaser waxes poetically about a small Mexican town named Guanajuato located 221 miles north-west of Mexico City.
Walter Reisender offers What's New in Business Travel, as part of his ongoing contribution to Sally's Place travelers. Learn the latest about airlines, hotels, restaurants and other words of wisdom.
January 18, 2002
Stuffed...Adventures of a Restaurant Family by Patricia Volk is a book about family as it relates to food. The series of vignettes tells of Volk's everyday life of a Jewish family in New York.
January 17, 2002
The sixth annual Premiere Napa Valley®, a midwinter barrel auction for the wine trade, is scheduled for Saturday, February 23, 2002 from 10:30 to 4:00 pm at the Culinary Institute of America at Greystone in St. Helena, California. For information: www.napavintners.com .
Prolific cookbook author Kitty Morse (and Danielle Mamane) bring us The Scent of Orange Blossoms. Sephardic cuisine from Morocco is chronicled from Fez's once-thriving Sephardic community. Descriptions of customs, special events, typical menus and beautiful color photography help make this book special.
Parmigiano-Reggiano (the king of Italian cheeses) should be broken or wedged off for eating, not sliced. This is because slicing crushes the amino acid crystals; thus, the cheese will taste better when allowed to fall off in jagged chunks. Such information can be found in Parmigiano!: 50 New & Classic Recipes With Parmigiano-Reggiano Cheese by Pamela Sheldon Johns.
January 11, 2002
Caprial Pence (of Caprial's Bistro in Portland, Oregon) and her pastry chef, Melissa Carey, go for "flavor and substance" in Caprial's Desserts, a volume of master recipes and variations for the desserts that keep her Bistro customers coming back for more. These are simple desserts, mostly old-fashioned, the kind you wish your grandmother passed on to you.
Our Hilton Head, South Carolina restaurants have been completely updated by Monty Preiser. This destination location is a popular tourist spot!
Chef/Instructor Robert Reynolds offers 5-day courses of study in Niort, France between March 18 and May 6, 2002. Six students per session will market, plan, cook daily, and visit the sources of food and wine. Participants get a feel for France, its people, and cuisine. The cost of $2250 a week includes hotel. Email Robert at firstname.lastname@example.org or phone 503.233.1934.
January 7, 2002
Renowned chef Charlie Palmer has opened Dry Creek Kitchen in the Hotel Healdsburg in Healdsburg, California. He is known for Aureole in New York City and Las Vegas. Intimate wine country dining at lunch and dinner focus on Sonoma's bounty of food and wine.
January 6, 2002
Connecticut-born clergyman Sylvester Graham (1794-1851) was a food reformer whose principles appealed to many mid-nineteenth-century Americans. Known now for the brown cracker that bears his name, Graham emphasized vegetarianism, temperance and sexual abstinence.
Plan to attend the Mendocino Crab & Wine Days January 25-February 3 in Mendocino, California. This week-long festival celebrates two of Mendocino's products with winemaker dinners, crab feeds, crabcake cookoff contest, cooking classes, crab cruises, and more. A more beautiful coastline is not to be seen!
January 4, 2002
Sally's Place will soon be offering tours! Would you be interested in a food tour of Paris? a wine tour of Tuscany? Please fill out our new survey and tell us what you'd like to do.
Need to lose weight after the holidays? "Most Americans eat far too few foods with any color in them," says David Heber, M.D., Ph.D., author of What Color is Your Diet? This weight loss volume counts colors instead of calories.
Happy New Year!