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  November 30,  2014                                                                                             NEWSLETTER

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Matthew Goode, Hayley Atwell and Ben Wishaw in "Brideshead Revisited" (2008)



By Nick Danielides

By John Mariani

By John Mariani



By John Mariani


By Nick Danielides

      Despite Greece’s enduring its worst financial crisis since World War II, this year a record 19 million tourists will visit the country. In fact, tourism is still Greece’s main industry, drawing those who come to visit the historic Hellenic sites and those who come to bask in the scenic glory of the islands.
      One region, which has the distinction of being nicknamed the Greek Riviera, is Porto Heli in the Argolic Gulf (right). It has for a while been a favorite summer resort, but it is also rich in
archaeological sites that include the Sanctuary of Asklepios at Epidaurus; the legendary citadel of Mycenae and the Mycenaean cemetery of Dendra;  and St. Dimitrios Monastery of Avgo.
      As a result, cash-rich international investors are taking a good look at the possibilities for creating luxury hotels. But for the moment, the well-heeled international crowd like the Hilton sisters, Naomi Campbell, Kim Kardashian, Beyoncé, Kanye West and other socialites need not worry about finding luxury in Greece, and they won’t have to leave the party and go home. They can just book a room at the new Nikki Beach Resort and Spa (below) at Porto Heli, then move the party to their suite.
    The new resort is a two-and-a-half-hour ride from Athens by car and about the same by boat. The region is already home to royalty, CEOs of multinational corporations, celebrities and heads of state; well-founded rumor has it that a Four Seasons Hotel will be opening in the area.    The Nikki is the latest addition to a franchise based in Miami founded in 1998 by Jack Penrod, with properties in tony spots like St. Tropez, Cabo San Lucas, Marbella and Phuket.  The hotel, done by Gatserelia Design, which also did the Don Carlos Hotel in Madrid and other Nikki properties,  boasts 66 beachfront suites, with prices ranging from 350 Euros to  850 euros per night;  this August and September, the place was booked solid.  Soon the resort will have a nearby golf course designed by Jack Nicklaus.
      The resort has also put its reputation into the dining areas, with food prepared here by Greek chef Apostolos Demou, who worked under Alain Ducasse, at the King George Hotel in Athens, and at the Macedonia Palace Hotel in Thessaloniki. The region teems with small producers making superb extra virgin olive oil, organic greens, fresh fruit and cheeses, so by partnering with local producers and fisherman, Demou has created menus based on the highest quality of ingredients. Finally, I can take my friends from the States out to a restaurant where service, presentation and selection is first rate!  Those tired of seeing another typical taverna, souvlaki place, Greek salad, moussaka and fried calamari will find their eureka moment at the Nikki restaurant (below).  As a result, I predict next season there will be a lot more competition, spurred by the Nikki’s challenge. On my recent visit, I spoke to a couple of Michelin chefs in Athens--the city now has six star restaurants--about the prospect of opening a restaurant in Porto Heli.

     Dum spiro spero. I hope so.

    While the local wines are drinkable, none is among the wine selection at the Nikki, and rightly so. The fabulous wine selection lists only the best modern Greek wines, along with a wide range of global bottlings.
    As a native Greek myself, and one who more often entertains friends at home than at restaurants, I found the food at the Nikki made a great impression. Pressed pork belly (24 euros) was cooked Sous-vide, prepared crispy and juicy, seated on a pyramid of green pea puree laced with local olive oil, green apple chips and ginger and pickles. Other dishes on the menu include a seafood platter for two (62 Euros), and I could readily smell and taste that the sea clams and local shrimps were from the bay of Kilada.  The lamb chops from local producers needed no seasoning because the animal eats oregano and thyme as a main food and it suffuses the meat. The chops are accompanied by grilled veggies picked daily, and fried potatoes (38 Euros).
     On the roof top of the Nikki is a sushi bar and restaurant with an excellent menu that includes dim sum baskets holding a smoky, marinated satay chicken with coconut milk, vegetables and sticky rice on banana leaves ($26 Euros).  The sashimi selection offers a choice of maguro and unagi, with accompanying sake (16 Euros); yellow fin tuna freshly caught in the Aegean is considered some of the best in the world, and it’s on the menu here (18 Euros).  There’s even alligator sushi (for two persons 50 Euros).

    Porto Heli has a good number of hotels, including the four-star AKS Hinitsa Bay and Porto Heli Hotel,  the deluxe Amanzo’e, as well as a number of posh villas, but the Nikki has clearly set the template for what I’m sure will make the region prime tourist territory in the near future.

Nikki Beach Resort and Spa is at  Eparchiaki Odos Porto Cheli - Kosta,  Greece
: (30) 275-409-8500.



By John Mariani

446 Columbus Avenue (near 81st Street)

    Scott Bryan is among that small cadre whom serious young chefs regard as an inspiration, someone who came up at a time when you earned your scars and scorchings in tough, unsparing kitchens  where the pecking order was based on showing what you knew, not on showing off.
    Bryan, a graduate of demanding restaurants like Bouley, Le Bernardin, Lespinasse and Gotham Bar and Grill, worked his way up doing Asian fusion cuisine before becoming chef of the wine-centric restaurant Veritas, then at Mediterranean-inflected Apiary.  Early this year he manned the stoves in a tiny kitchen at Bacchanal on the Bowery, but left after four months.  Now, along with Luis and Victor Gonzalez, Bryan co-owns The Milling Room, near the Museum of Natural History, and he’s cooking at the top of his form, using everything he knows to produce intensely savory food that tastes very American while incorporating global influences.
    The restaurant is a huge space (formerly the short-lived Corvo Bianco), with a chalkboard mural and a marvelous tavern area carved out of brick and beams, overseen by creative bartender Jess Kanter-Kowal.  Beyond is the vast, domed dining room, whose skylight during the day offers a true look at the homey rustic use of wood, wrought iron, and red brick, old wagon wheels, and overhead lighting throughout.  I’m told they are working on brightening the place at night—black is not a great choice for a ceiling and ductwork—but it’s got great bones, and the votive candles are a nice touch.
    The menu is just the right size for a place of this size-- although the wine list could use expansion—with eight starters, three or four pastas, and six entrees (none over $30), with specials each night.  Subtly, but critical to Bryan’s cooking, is the acidic undertone in every dish, so that everything has a brightness, a tang, an edge some might call umami; I call it canny cooking.
    Our party of four began with a terrific Tuscan white bean soup ($10)—too often bland, here with cabbage, tomato and Parmigiano, a rich, satisfying autumn starter.  Hamachi tartare ($16) with avocado, cucumber, chives and yuzu shows Bryan hasn’t lost his Asian touch, and grilled octopus ($16) had a good sear on it, accompanied by charred eggplant, arugula, and delectable paprika oil, echoing his Mediterranean bias. 
    His pastas just skirt being too much of a good thing: generous in portion (as a main dish), they exhibit the difficult-to-achieve textures you find so effortlessly done in Italy.  Pappardelle pasta ribbons with rabbit meat, porcini mushrooms, aromatic vegetables and the delightful addition of orange ($23) should be a signature dish, but there was everything to like about the perfectly cooked wild mushroom risotto with peas, reggiano cheese and black truffle ($20).
    Atlantic cod, not always the most flavorful fish, took on the rich, aromatic flavors of a bouillabaisse broth with white bean puree and assertive aïoli ($26), while very good skate came with couscous, capers, tomato and verjus ($23)—an ideal example of what I meant by adding acids to a dish.
    In my line of work, I try not to use many superlatives, but for the moment at least I can say that Bryan’s roast chicken (right) was the best I’ve had in a long time—and I count many very good ones along the way.  I don’t know how he gets the skin so crisp, but it almost shattered to the bite. Adding celery root, black trumpet mushrooms, tarragon and splash of Madeira made it all the more wonderful ($23). 
    I liked two of the desserts tried very much—a flourless chocolate cake and a terrific blackberry financier. Vanilla panna cotta seemed like a throwaway decision, and there are better tarte Tatins in New York.
    The Milling Room, with a little tweaking, should be a very popular draw in its Upper West Side neighborhood, and with Bryan in as a partner, it should soon be a destination for those who know he is one of the city’s chefs who will always deliver big flavors at reasonable prices.  I'd go back just for that roast chicken.

The Milling Room is open for dinner nightly.



By John Mariani

I love the sound of the word "hodge-podge," so here's mine for an array of possible holiday gifts.


The Pizza Bible
by Tony Gemignani ($29.99)--Worn out by pronouncements of know-it-all food mavens who have turned pizza into an overheated debate as to what is and what is not pizza, which pizzeria is the best and which is not, and on and on ad nauseam, I was so happy to find that Tony Gimignani, "11-Time World Pizza Champ," sets the record straight and shows how you can make first-rate pizza without access to a professional pizza oven. That's good enough, but then he follows with examples of pizzas that never stray from the essential simplicity of a dish that has been destroyed by novelty. O.K., I'm not in love with his Chicago-style pizza or with one named after an Italian gangster, but he's doing things the right way, and he appends plenty of other recipes for global variations, all well illustrated and well described. This is the only pizza book any sane home cook will ever need.

The New England Kitchen
by Jeremy Sewall and Erin Byers Murray ($29.95)--The regional focus of this splendidly photographed, impeccably written volume is the best of its kind in years, and Sewall is one of New England's finest advocates of his local bounty, from cranberries to lobster.  So, even if so many of the recipes included haven't much to do with New England culinary tradition and are only to be found in restaurants in Massachusetts, Rhode Island and Maine, it's a moot point when Sewall makes so many sound so good--the kind that make you stick Post-Its on every page: grilled razor clams with bacon and green garlic; poached halibut with crisp  artichoke hearts; broccoli soup with cheddar toast; lentil and lobster bisque; salt cod beignets with black pepper aïoli, and lemon tart with lavender cream.


New Orleans Classic Creole Recipes
by Kit Wohl ($13.85)--Every year or so Kit Wohl returns to prove wrong everyone who thinks Creole cookery is stuck in its ways, too heavy, too spicy, and too much of everything; the truth is, the cuisine has evolved like all others in this country over the last 30 years. Thus, while you'll find no better examples--most from New Orleans restaurants--of dishes like shrimp and ham jambalaya, file gumbo, crabmeat maison, pain perdu, and pralines, you also find that things have lightened up, become more complex in their use of spices and based on far better ingredients than Creole cooks had in the past.  Just page through this book and I guarantee you'll stop and read the whole recipe after looking at the photos of contemporary renderings like beef daube with fettuccine, jalapeño cheese grits, crab cakes with ravigote sauce, and Creole cream cheese Evangeline.  No one in the Crescent City knows the whole story of New Orleans food better than Kit, and she's determined to set it down with respect and authority.

Eating Delancey by Aaron Rezny and Jordan Schaps  ($23.62)--There are a lot of jokes about bad Jewish food--many of them included in this book--but Rezny and Schaps, two photographers, show old-fashioned Jewish cookery in such delectable context, that anyone would be tempted to try kasha varnishkes, stuffed cabbage, and matzo brei. Just as important are the contributions by noted Jewish feinschmeckers like Joan Nathan, Arthur Schwartz, even Franz Kafka, and remembrances of great Jewish delis and food emporiums. Perhaps the quintessential Jewish pronouncement in the book is the life-affirming "They tried to kills us.  We survived. Let's eat."

The Vietnamese Market Cookbook
by Van Tran and Anh Vu ($30)--There haven't really been that many cookbooks about Vietnamese cuisine, which, as this volume indicates, can be as varied as papaya salad with crispy anchovies and sea bass carpaccio--though I suspect "carpaccio" is not a word you'll hear much in Saigon kitchens.
With its marvel of seasonings--but not as much chile as Thai food--Vietnamese cuisine is subtle, has a French influence and is based on simplicity and family meals, occasionally rising to the festive. The authors show all of these ideas in profusion along with delicate, engaging text to explain the cultural underpinnings of this beautiful country.

No-Fuss Diabetes Desserts
by Linda Gassenheimer ($9.95)--I am not one to promote "health foods" but I am all in favor of alerting people with specific maladies to foods that will be tailored for them and delicious.  The recipes in Linda Gassenheimer's new book, with the American Diabetes Association seal of approval, shows how delectably easy it is to follow a diabetic diet and feast on sweet dishes like fennel apple saute, baked stuffed pears, floating island, even chocolate walnut balls.  No recipe is more than a page long, and her culinary hints are invaluable.
And since Linda Gasenheimer is one of Amertica's finest cookbook authors, diabetics should applaud her tackling this subject.


 Two friends turned out two different books this year on a food course most people don't undertake as often as they might because soup is considered a time-consumer, especially when there's a can of Campbell's Tomato Soup somewhere back in the cupboard. But as Soup of the Day by Ellen Brown ($20) and Soup for Two by Joanna Pruess ($24.95) prove, soups are a knack not a bother, and it just takes the right seasonal ingredients to add  soup as a savory course to a meal or, in many cases, be a meal in themselves.  For her compendium, Brown, food editor of the Providence Journal, has called on chefs all over the country who best define their region for recipes--Stephan Pyles's Texas poblano asiago soup with golden tomato foam and John Fraser's creamy clam chowder with smoked potatoes and chorizo; Pruess wants more people to savor more soups by showing it's not that difficult to make soup for just two people who will be delighted with her curried pumpkin-coconut soup and shrimp posole.  And with winter in the offing, soup and a glass of wine may be all you need.


As happy as I am to gorge on all my old favorite chocolates—from Lindt to Toblerone, from See’s to Hershey’s—it’s always good to see a newcomer to the market that is doing something novel. Chuao Chocolatier out of San Diego, begun by brothers Michael and Richard Antonorsi, is named after a famous cacao-producing region of Chuao (pronounced chew-WOW) located in central Venezuela.  Their signature flavor was Spicy Maya, made with pasilla chile and cayenne pepper. Now there is a whole array of unusual flavors, from delicious a salted crunch bar and pretzel toffee twirl to oddities like maple bacon bar and potato chip bar (not so wonderful). There are gift boxes available with an array of selections (left).



    Called by whichever misnomer you like—wagyu or kobe—you know it went you see the real McCoy, meaning the richly marbled Japanese beef from a small number of Prefectures that sell 90 percent of their product in Japan.  The rest that does go abroad is very expensive for the top cuts like sirloin, ribeye and filet mignon.  American-raised wagyu-style beef, produced from the same breed of cattle, is a less pricey alternative.  Manhattan butcher Lobel’s is now selling American wagyu cuts, especially a terrifically flavorful flank steak at a price that makes it well worthwhile cooking up for a special occasion, which in my case was a party the day before my older son got married.   Since it’s from a wagyu breed, Lobel’s is remarkably fat-rich and exceptionally juicy, so that you can serve it as you would any steak and tastes a whole lot better than filet mignon. A two to two-and-half pound flank steak is available on line at $79.99.   (Call 1-877-783-4512)






By John Mariani

      The French expression “plus ça change plus c’est la même chose”—the more things change the more they remain the same—may be readily applied to the way an esteemed Bordeaux wine estate like Château Phélan Ségur has evolved by using the most up-to-date technology and viticultural science while rigorously maintaining its essential character.
      Indeed, the whole idea of terroir—meaning the confluence of place, soil, climate and history in a region—is manifest in a wine that always tastes the same, only better.  Phélan Ségur, in the region of Saint Éstephe, was founded in 1810 by an Irishman named Bernard Phelan, whose family ran it until 1919.  Two more owners followed, then in 1985
Xavier Gardinier purchased the estate, and worked hard to renovate the property and vineyards and improve the wines by using the most modern technology available. In fact, he did not even release the ’83, ’84 and ’85 vintages because they were not good enough.
      Today, the château is run by Thierry Gardinier, Xaviar’s eldest son, and Véronique Dausse, since 2010 Director of Phélan Ségur (left), with whom I had a dinner recently in New York. As we sipped glasses of Phélan Ségur, Ms. Dausse said, “We are drinking tradition, history, and culture. These are things we can never betray. So, are we making our wines better? I prefer to say the vines are more healthy and the wines more consistent, precise.  We are not changing the basics of what makes Phélan Ségur special.”
    That distinctiveness—a full-bodied, very luscious, silky-soft wine—derives from cabernet sauvignon and merlot grapes whose mineral edge comes from a soil made of gravel and sandy clay over a bedrock of chalk, a composition created in an age when the region was covered by ocean. Luc Peyronnet, vineyard manager since 1993, analyzed all the hectares of soil and introduced the GreenSeeker system, which measures and interprets precisely the vigor of the vine throughout the year, helping Peyronnet to control the nutritional requirements of the plants.
      The harvested grapes are brought to the winery, where a new, gentle de-stemmer and an optical sorter are used to assure quality and freshness. The juice is transferred to new, smaller tanks that distinguish the micro-parcels identified by the Greenseeker analysis. The wine then spends 18 months in 50 percent new French oak barrels, then goes through the age-old process of racking, by which the wine is manually separated from its lees, rather than go through harsh pumping.

    The château has also made, since 1986, a lighter version of red wine called Frank Phélan (the founder’s son), using a component of grapes from vines that are still too young to be included in Phélan Ségur.
    Ms. Dausse also spoke of the effects of global warming, which can be a double-edged sword in Bordeaux, where vintners crave more sun and heat in order to produce healthy, ripe fruit. “We know global warming is happening,” she said, “and we are all for using ripe fruit, but we have to be careful that the alcohol level in the wine does not rise to the point where the fruit, acids and other components are unbalanced.”
    The guiding principle then—and one that New World wineries have not the history for—is to keep Phélan Ségur what it has always been, so that its characteristics do not just express a larger Bordeaux flavor profile and a more focused St. Éstephe character, but also that of the individual terroir that the estate encompasses.

    It is a style and flavor that Ms. Dausse insists must always be the same, despite differences in vintages, and that the global market recognizes its quality as a Grand Vin du Bordeaux. Protecting those traditions and legacy has become tasking in the global market, especially in China, where forgery of French wines is rampant. “We have spent thousands of euros fighting these forgeries,” says Dausse. “We’ve found they’ve even copied the printing on our corks!”
    (For consumers outside of China, Phélan Ségur is still quite a bargain for a well-regarded Bordeaux, usually priced from  $35 to $65, depending on the vintage and store.)
      To keep its story told, the estate welcomes professional and private visitors to the château for a personalized tour of the vineyard, which includes a technical visit with the vineyard manager, a cooking lesson from the château’s chef and tastings.




Owner Mark Winder of a north England café called Bear Grills  has now created a dish called  "The Hibernator"  four fried eggs, eight "rashers" of bacon, eight sausages, four hash browns, a cheese omelet made of four more eggs, four waffles, four pieces of toast, four pieces of fried bread, four pieces of black pudding, two ladlefuls of beans, tomatoes, and mushrooms, french fries, and a 32-ounce milkshake. "If anyone completes it, they'll have to sleep for a year," says Winder, who makes customers sign a waiver absolving the restaurant of damages "arising from any injury received or incurred" through any attempt to finish it.


“Stars was the bump of white-sand coke snorted off a lacquered table on some department store heiress's yacht in Tiburon, with lobsters on the grill, Montrachet chilling in a platinum bucket.”—John Birdsall, "Jeremiah Tower’s Invincible Armor of Pleasure,” (Nov. 10, 2014)





I'm proud and happy to announce that my new book, The Hound in Heaven (21st Century Lion Books), has just been published through Amazon and Kindle.  It is a Christmas novella, and for anyone who loves dogs, Christmas, romance, inspiration, even the supernatural, I hope you'll find this to be a treasured  favorite. The story concerns how, after a New England teacher, his wife and their two daughters adopt a stray puppy found in their barn in northern Maine, their lives seem full of promise. But when tragedy strikes, their wonderful dog Lazarus and the spirit of Christmas are the only things that may bring back his master back from the edge of despair.  WATCH THE VIDEO

“What a huge surprise turn this story took! I was completely stunned! I truly enjoyed this book and its message.” – Actress Ali MacGraw

“He had me at Page One. The amount of heart, human insight, soul searching, and deft literary strength that John Mariani pours into this airtight novella is vertigo-inducing. Perhaps ‘wow’ would be the best comment.” – James Dalessandro, author of Bohemian Heart and 1906.

“John Mariani’s Hound in Heaven starts with a well-painted portrayal of an American family, along with the requisite dog. A surprise event flips the action of the novel and captures us for a voyage leading to a hopeful and heart-warming message. A page turning, one sitting read, it’s the perfect antidote for the winter and promotion of holiday celebration.” – Ann Pearlman, author of The Christmas Cookie Club and A Gift for my Sister.

“John Mariani’s concise, achingly beautiful novella pulls a literary rabbit out of a hat – a mash-up of the cosmic and the intimate, the tragic and the heart-warming – a Christmas tale for all ages, and all faiths. Read it to your children, read it to yourself… but read it. Early and often. Highly recommended.” – Jay Bonansinga, New York Times bestselling author of Pinkerton’s War, The Sinking of The Eastland, and The Walking Dead: The Road To Woodbury.

“Amazing things happen when you open your heart to an animal. The Hound in Heaven delivers a powerful story of healing that is forged in the spiritual relationship between a man and his best friend. The book brings a message of hope that can enrich our images of family, love, and loss.” – Dr. Barbara Royal, author of The Royal Treatment.

 Any of John Mariani's books below may be ordered from

The Encyclopedia of American Food and Drink by John F. Mariani (Bloomsbury USA, $35)

Modesty forbids me to praise my own new book, but let me proudly say that it is an extensive revision of the 4th edition that appeared more than a decade ago, before locavores, molecular cuisine, modernist cuisine, the Food Network and so much more, now included. Word origins have been completely updated, as have per capita consumption and production stats. Most important, for the first time since publication in the 1980s, the book includes more than 100 biographies of Americans who have changed the way we cook, eat and drink -- from Fannie Farmer and Julia Child to Robert Mondavi and Thomas Keller.

"This book is amazing! It has entries for everything from `abalone' to `zwieback,' plus more than 500 recipes for classic American dishes and drinks."--Devra First, The Boston Globe.

"Much needed in any kitchen library."--Bon Appetit.

Now in Paperback, too--How Italian Food Conquered the World (Palgrave Macmillan)  has won top prize  from the Gourmand World Cookbook Awards.  It is a rollicking history of the food culture of Italy and its ravenous embrace in the 21st century by the entire world. From ancient Rome to la dolce vita of post-war Italy, from Italian immigrant cooks to celebrity chefs, from pizzerias to high-class ristoranti, this chronicle of a culinary diaspora is as much about the world's changing tastes, prejudices,  and dietary fads as about our obsessions with culinary fashion and style.--John Mariani

"Eating Italian will never be the same after reading John Mariani's entertaining and savory gastronomical history of the cuisine of Italy and how it won over appetites worldwide. . . . This book is such a tasteful narrative that it will literally make you hungry for Italian food and arouse your appetite for gastronomical history."--Don Oldenburg, USA Today. 

"Italian restaurants--some good, some glitzy--far outnumber their French rivals.  Many of these establishments are zestfully described in How Italian Food Conquered the World, an entertaining and fact-filled chronicle by food-and-wine correspondent John F. Mariani."--Aram Bakshian Jr., Wall Street Journal.

"Mariani admirably dishes out the story of Italy’s remarkable global ascent to virtual culinary hegemony....Like a chef gladly divulging a cherished family recipe, Mariani’s book reveals the secret sauce about how Italy’s cuisine put gusto in gusto!"--David Lincoln Ross,

"Equal parts history, sociology, gastronomy, and just plain fun, How Italian Food Conquered the World tells the captivating and delicious story of the (let's face it) everybody's favorite cuisine with clarity, verve and more than one surprise."--Colman Andrews, editorial director of The Daily

"A fantastic and fascinating read, covering everything from the influence of Venice's spice trade to the impact of Italian immigrants in America and the evolution of alta cucina. This book will serve as a terrific resource to anyone interested in the real story of Italian food."--Mary Ann Esposito, host of PBS-TV's Ciao Italia.

"John Mariani has written the definitive history of how Italians won their way into our hearts, minds, and stomachs.  It's a story of pleasure over pomp and taste over technique."--Danny Meyer, owner of NYC restaurants Union Square Cafe,  The Modern, and Maialino.



FEATURED LINKS: I am happy to  report that the Virtual Gourmet is  linked to four excellent travel sites:

Everett Potter's Travel  Report

I consider this the best and savviest blog of its kind on the  web. Potter is a columnist for USA Weekend, Diversion, Laptop and Luxury  Spa Finder, a contributing editor for Ski and  a frequent contributor to National  Geographic Traveler,  and Elle Decor. "I’ve designed this site is for people who take their  travel seriously," says Potter. "For travelers who want to learn about special  places but don’t necessarily want to pay through the nose for the privilege of  staying there. Because at the end of the day, it’s not so much about five-star  places as five-star experiences."  THIS WEEK: 5 MYTHS ABOUT THE TSA; RIGA.

Eating Las Vegas is the new on-line site for Virtual Gourmet contributor John A. Curtas., who since 1995 has been commenting on the Las Vegas food scene and reviewing restaurants for Nevada Public Radio.  He is also the restaurant critic for KLAS TV, Channel 8 in Las Vegas, and his past reviews can be accessed at Click on the logo below to go directly to his site.



Tennis Resorts OnlineA Critical Guide to the World's Best Tennis Resorts and Tennis Camps, published by ROGER COX, who has spent more than two decades writing about tennis travel, including a 17-year stretch for Tennis magazine. He has also written for Arthur Frommer's Budget Travel, New York Magazine, Travel & Leisure, Esquire, Money, USTA Magazine, Men's Journal, and The Robb Report. He has authored  two books-The World's Best Tennis Vacations (Stephen Greene Press/Viking Penguin, 1990) and The Best Places to  Stay in the Rockies (Houghton Mifflin, 1992 & 1994), and the Melbourne (Australia) chapter to the Wall Street Journal Business Guide to Cities of the Pacific Rim (Fodor's Travel Guides, 1991).

nickonwine: An engaging, interactive wine column by Nick Passmore, Artisanal Editor, Four Seasons Magazine; Wine Columnist,;;

MARIANI'S VIRTUAL GOURMET NEWSLETTER is published weekly.  Editor/Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher Mariani, Robert Mariani,  Misha Mariani, John A. Curtas, Edward Brivio, Mort Hochstein, Andrew Chalk,  Dotty Griffith and Brian Freedman. Contributing Photographers: Galina Dargery,  Bobby Pirillo. Technical Advisor: Gerry McLoughlin.

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© copyright John Mariani 2014