Flavors And More Magazine

Winter Getaway – The Gasparilla Inn & Club By Chef Judi Gallagher - An oasis on a Florida barrier island, The Gasparilla Inn welcomes Presidents, generations of families from Texas and Michigan to Massachusetts and Illinois, the best tarpon fishing in the world and boasts as one of the best 10 golf resorts in the world. The resort, in the city of Boca Grande, also hosts an annual food and wine weekend. There are only 60 certified Master Chefs in the world, Executive Chef Peter Timmins holds that...

When it’s chilly, cook chili By Marsha Fottler - One of America’s favorite dishes, chili, has nothing to do with the country of Chile but everything to do with the chili pepper and lots of other hot spices too. This one-pot meal is the go-to dish for home cooks needing to feed a crowd a tasty meal that keeps ingredient costs low and flavor intensity high. Condiments such as shredded cheese, sour cream or crushed taco chips make a chili meal a customized experience. But, what...

A Sip & A Taste of South Africa By Carol-Ann Warr and Kaye Warr - The South African wine industry is one of the oldest in the world and one of the newest. The first vines were planted by Dutch settlers to fight scurvy in the Cape at the southern tip of Africa in the 17th Century. It is said that Napoleon in exile soothed his troubled soul with the help of the legendary dessert wines from this region. Winemaking thrived in South Africa until Apartheid forced the local industry into the...

Kitchen Trends Under Scrutiny

By Steven V. Philips - Some of today’s “brilliant” kitchen details are not. Recently I lightly brushed one of those very elegant wine stems sitting on the granite counter at Yalc’s deb party. it fell over. And shattered. Into 37,000 shards of costly crystal. The kitchen was roped off. The $500 dollar vacuum was summoned into service. Haz-mat was alerted. That reinforced it for me about (any) stone counters....

Homemade Somethin’ for Your Little Pumpkin

By Herb Gardener - The toughest food critic we will ever face — and the one whose taste goes unquestioned — wears a bib and a diaper. But there is help, friends, for avoiding consignment to the splat mat. Cook it with love and make it yourself. The reasons to eschew store-bought, pre-packaged baby-food products in favor of wholesome homemade baby and toddler meals — expense, nutrition, flavor, food additive control,...

French Women and The Food They Cook

By Anna Dantoni - American women seem obsessed with their French counterparts – what they eat, how thin they are, how they flirt, where they shop and how they manage to tie a silk scarf in 20 glamorous different ways. A new book called The Bonne Femme Cook Book by Wini Moranville promises to demystify the recipe part of the French mystique. You’re on your own with the scarf thing. The author aims to bring 250 authentic...

A Sparkling Budget Choice

By Robert Paul - Jaillance Cremant de Bordeaux Cuvee de l’Abbaye is a festive bubbly that’s also light and pretty. But, best of all, it’s a budget buy. The term “Cremant” is used because this French sparking wine is not from the Champagne region and therefore that regional label may not be used to describe it. And it’s not made with the usual champagne grapes either. Instead it is vinified from Semillon grapes....

Gourmet Highway: Love, Bubbles and Ballet

By Doc Lawrence - February is that month set aside to celebrate love with Valentine’s Day positioned right in the middle. I think of red roses, chocolates, Champagne and most often an intimate dinner. There are a few highly original items that add to the joy and romance of Valentine’s Day. Some of the greatest love stories-The Black Swan, Romeo and Juliet, Giselle- are told through dance, highlighted by iconic pairings of...