Through a stroke of luck I was invited to visit Santiago in Chile for four days, and in this time I was able to drink some Chilean wines. I also visited Casablanca, a wine region outside Santiago, with my friends Guy and Pia, who live near Casablanca. Continue reading →
Before arriving in Buenos Aires on this my second visit to the city, I had not prepared for my visit from a wine perspective, my main goal in spending a month in Argentina being to learn to dance the Tango. I have planned to visit Mendoza, renowned for its Malbec, have attended a wine tasting and food pairing evening at COWI in Buenos Aires, drunk three wines at the dinner at Buenos Aires’ Tegui, 86th Best Restaurant in the World, one wine at Don Julio, the 34th Best Restaurant in the World and Best in Argentina, and two wines at dinner at 1884 Restaurant in Mendoza. I have summarised my initial knowledge about the wine industry of Argentina, the fifth largest in the world, to which I have added some research information too. Continue reading →
While one might say that eating at Kjolle restaurant is second best to eating at its sister restaurant Central (Sixth Best on the World’s 50 Best Restaurants List) in Lima in Peru, I am very grateful that I did, and that I did so the day before my lunch at Central, it giving me a first taste of the philosophy of both the restaurants, owned by husband and wife team of Chefs Virgilio Martinez and Pia León, and in helping me to deal with some of the complexity of the Central Tasting Menu. Continue reading →
An American hospitality management company Benchmark Hospitality International has just released its ‘Top Dining Trends for 2013‘, based on observations by the chefs and culinary experts in its 39 hotels and restaurants. The bottom line is that diners look for ‘Fresh, local, and in season‘!
The trend to fresh and seasonal food is not new, the hospitality group says, ‘it’s what our grandmothers did day after day. They knew exactly what their family dined on as they had grown it in the garden and purchased it from the local butcher. It was fresh, in season, and bursting with flavor’. This is what diners want today as well, they conclude. These are the top dining trends they identify: Continue reading →