Join Us at the Table - Jan 30,2010

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Christopher Hughes’ vegetarian chili is awesome -- and not just for folks who don’t eat meat. He’ll tell us how he did it – “a touch of culinary quirk,’’ he says; Forget brix and fermentation process. Wine educator Barry Alberts is taking his students out of the wine lab and straight to the glass for a taste of the grape; Chris Hastings, of the Hot + Hot Fish Club in Birmingham, Ala., is channeling his great-great-great-great grandfather (!) through food and mood.food | wine | vegetarian | dinner | cookbook

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