Virtual Gourmet

  May 8, 2016                                                                                             NEWSLETTER


Sicilian Marzipan (2013) by Galina Dargery




By John Mariani



By Geoff Kalish



 Cape Town

    Dinner at Bosman’s Restaurant is a classic affair (below) yet still electrified with the kind of unexpected twists that make return visits a good idea.

    Set in the elegant dining room off the lobby in the Manor House of the five-star Grande Roche hotel in Paarl, with Paarl Rock rising in the distance, the cuisine here, from Executive Chef Roland Gorgosilich, features dishes like a jus-glazed ostrich filet with bread dumpling, mushroom velouté and cranberry gel; and springbok loin, poached sous vide, accompanied by a cocoa jus and hazelnut sponge, as well as parsnip puree and figs.

     There is also highly professional wine service from an extensive list. Camps Bay, in Cape Town, is home to the Leopards Bar at 12 Apostles.   Sundowners—exactly what you think: cocktails at the end of the day—are a leisurely experience there, with the sun dipping toward the water glistening beneath the balcony of the bar, the iconic Table Mountain in the distance, a lovely selection of bites and fuller meals and deep lists of spirits, cocktails, wines and cigars. Impeccably fresh prawn tempura, the house signature drink, the Lazy Leopard, made with pineapple juice, spiced rum, and MCC sparkling wine, and more, make for a perfect end to the day. The evening I visited, a local musician began playing, at one point, George Ezra’s “Budapest” on the guitar, his rendition easily the equal of Ezra’s original.

    In Cape Town, dining runs the gamut from the casual to the formal, as you’d expect in an increasingly important business and tourism hub of wonderfully distinct neighborhoods. Kloof Street House (below) with its funky interior that reminded me of New Orleans, was bursting with the energy of all the stylish, beautiful Capetonians who come there to dine and be seen. Its casual vibe, however, had behind it a menu of attentively prepared dishes, ranging from the pan-fried halloumi with toasted seeds and charred cauliflower to the excellent KSH burger, crafted from meltingly tender Wagyu beef, anchored further by truffle-perfumed wild mushrooms and livened up with a bright hit of pickled red onion.

       A meal at the gorgeous Belmond Mount Nelson Hotel, in the Planet Restaurant under the care of Chef Rudi Liebenberg, is a wonderful way to see how local ingredients—from grilled springbok loin with cumin, labneh, roasted baby beetroot, morogo (a wild African spinach) and a braised shank croquette to curry-leaf butter-poached crayfish—can be transformed into dishes both luxurious and playful.

    Over at the expansive Victoria and Alfred Waterfront, the swanky Baia Seafood Restaurant  (right) serves up a fantastic local bounty, including prawns seemingly any way you can imagine and an excellent dish of ginger- and coriander-spiced kingklip, a local delicacy that’s related to eel.  At the Table Bay Hotel, high tea is required, as it’s one of the more elaborate afternoon reposes I’ve had anywhere in the world. With a sweets table as large as my home kitchen and as colorful as a South African sunset (the rainbow-colored cheesecake is a must), and a multi-course menu of savory delicacies like scones, tartlets and more, all of which can be expertly paired with the appropriate teas, this is the afternoon ritual as it was meant to be.

    No serious food lover should miss indulging in what must be one of the great yet all-too-unfamiliar cuisines of the world: Cape Malay. Its roots go back to the arrival of Malaysian Muslims, who founded as their epicenter in the city the Bo-Kaap neighborhood, the houses painted colors so vibrant they seem almost electric. The flavors of Cape Malay food will be more or less familiar to lovers of Indian and South East Asian dishes, yet it is definitely its own cuisine. We spent several hours with Zainie Misbach (left), affectionately known as Auntie Zainie, who is not only one of the great preservers of this fabulous culinary heritage, but also a passionate ambassador for it. She runs the Bo-Kaap Cooking Tour cooking classes from her elegant, inviting home, where she and student-visitors cook up curries and daltjies and samosas whose ingredients were purchased in the neighborhood.

    Then, of course, there is the wine industry of South Africa, which has been on the ascent for years now. I’ve always been a fan of the wines, but never realized how many more styles there are than what most wine lists feature on the other side of the Atlantic. Ask most Americans what they think of the wines of South Africa, and they’ll immediately start talking about Chenin Blanc and Pinotage. The truth of the country’s wine industry, however, is quite different. Yes, there are plenty of excellent bottlings of those two most emblematic grape varieties, but what surprised me most were the astounding, delicious Rhône varieties being grown and vinified there, as well as the excellent Merlot, Cabernet Franc, and Methode Cap Classique sparklers.  South Africa, then, is a country utterly overflowing with life, and energy, and world-class food and wine to savor. To call it merely delicious is to vastly understate all that it has to offer. Personally, I’m thrilled that I was training for marathons during both trips. It gave me an excuse to eat and drink to my heart’s content, not that I really needed any justification. With a bounty this wide-ranging, exciting, and memorable, I would have happily indulged in it all anyway.


By John Mariani

174 First Avenue (at 11th Street)
212- 677-1030

    In the language of Galicia, Nai means “mother,” and the owners of this six-year-old tapas restaurant in the East Village say its significance is “to continue the secrets of the most traditional cuisine ... the cozy feeling of home when you don’t know where to go.”
In fact, many of the recipes used at Nai Tapas Bar have been handed down from Chef Ruben Rodriguez’s grandmother and mother, while he adds a great deal of his personal spin on tradition with a few modernist touches that begin with a perfect rendition of Ferran Adria’s famous “liquid olive” served on a spoon.
    The cozy feeling is evident when you enter the small dining area, with its rough wooden ceiling beams, brick walls, high tables and hanging lanterns. The walnut bar stretches fifteen feet along one wall.  On weekends it gets seriously loud when live flamenco music is featured.
    While promoted as a typical Galician tapas bar with small-portion dishes, Nai may not be what you expect of the genre—through not for lack of trying.  For one thing, the customary way tapas is served in Spain is to put many different small plates on the bar, and people point to or pick them up, with the bill somehow totaled by the man behind the counter.  That is not the case at Nai, because the NYC Health Department would close it down in a second for having fresh food displayed without a shield of glass.
    Also, since Nai has only a beer-and-wine license, you can’t enjoy Spanish brandies or Sherries or any other kind of booze, so not even the sangria contains any.  There is a very decently priced wine list of mostly Spanish wines, as well as 25 beers, and specialty drinks with names like Calimocho (red wine and Coca-Cola) and Tinto de Verano (red wine with 7-Up and lemon) at just $6.   So it is odd that they don’t carry the quintessential tapas bar fizzy wine call txakoli, though owner and general manager David  Martinez insists they will soon have a selection when the restaurant expands upstairs.
    Our party left the array of dishes from the menu entirely to be chosen by Chef Rodriguez (right), a wise decision because sticking too close to the kinds of predictable items you’d find elsewhere would rob you of the pleasures of his new ideas.  Case in point is his t
ostada de lubina, morsels of soft Chilean sea bass (which is not really a bass but a cod, unlike true lubina, which is) wrapped in toast then topped with an orange emulsion and balsamic reduction, finished off with a shake of saffron salt ($14).  The very traditional dish of gambas al ajillo, fat shrimp served in a rich garlic and oil sauce ($8/14.50), followed, then aguacate relleno ($10), an avocado stuffed with crab meat and sprinkled with Serrano ham—two quite simple dishes in the tapas style.
    But pollo ahumado ($12) goes a bit further, glazing smoked chicken thighs cooked by Sous-vide and served on skewers. Coles de bruselas (Brussels sprouts) come spiked with a mustard aïoli ($10), while one of the most popular dishes at Nai is a small masterpiece of protein, fat, crunch and heat--barriga de cerdo, pork belly with caramelized pecans and yucca chips over sweet carrot cream ($12). Salmorejo canario ($14) are well marinated, meaty baby back ribs (left) with cabrales potatoes and slick fried peppers, gilded with manchego cheese melted over them and a quail’s egg on top.  Pintxo de chistorra is a Basque item made with spicy Basque chorizo over piquillo peppers on toast topped with melted manchego cheese and quail egg.  It’s a complicated assemblage but every element works beautifully to complement the other.
    Nai carries an array of Spanish hams and cheeses too; a selection is $19.
    We prepared for dessert with an icy sandia impregnada con Sangria infused with watermelon, then came a kind of pear cotton candy called caramelo de algodon and that most Spanish of all desserts, the piping hot fritters called churros, only at Nai they are filled with chocolate rather than dipped in it—a cute, tasty trick for a dinner’s end.
    There’s nothing gimmicky about Nai’s food, and Chef
Rodriguez’s ideas are all intended to deliver flavor not just surprise.  His cuisine may be in the line of modernism Ferran Adria put in motion, but shocking his patrons is in no sense what Rodriguez wants.  He wants you back, and only if you remember the pleasures of Nai’s flavors and aromas  would you do so.

Nai is open for lunch Sat. & Sun., for dinner nightly.



By Geoff Kalish

    Visitors to the Monterey Peninsula often flock to picturesque Carmel-by-the-Sea, where typical tourist shops, upscale emporiums like Tiffany’s and Bottega Veneta, winery tasting rooms, and a range of restaurants dot the streets of the barely one-square-mile village, and pace often frenetic. Those who sojourn to the area to relax and/or just taste wine usually head to Carmel Valley, with its low-key roadside village and nearby areas featuring over 20 winery tasting rooms and the newly renovated, spectacular, yet tranquil Bernardus Lodge & Spa.

Bernardus Winery
5 Carmel Valley Road

    Over 25 years ago, when Dutch race car driver Ben Pon started this winery, few thought that Carmel Valley area could produce premium wine and there were no tasting rooms in the area. Now managed by Matt Shea and American-born, French-trained winemaker Dean DeKorth, Bernardus routinely releases over 50,00 cases a year of premium wine, and they are only one of over 20 tasting rooms in the area. “Attention to detail, with sustainable vineyard practices, hand-picking, continued experimentation and a philosophy of producing wines that are as natural and unmanipulated as possible,” is what Pon, Shea and DeKorth feel  accounts for their success, with new releases routinely winning multiple awards.   

A Sampling of Recent Releases 

2012 Santa Lucia Highlands Pinot Noir ($26)--This recent FiftyBest Gold Medal winner has a bouquet of ripe cherries and plums, with hints of chocolate and a well-integrated taste of ripe berries, spice and oak with a long, memorable finish. 

2010 Marinus ($65)--This Bordeaux-like blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdoit and Malbec from a single vineyard (Marinus – after Mr. Pon’s middle name), shows a bouquet and  taste of cassis and anise spice and a long finish with hints of cherries and a touch of tannin. 

2013 Sauvignon Blanc (($20)--Made from primarily Sauvignon Blanc and a small amount of Semillon grapes (all from Griva Vineyard in the Arroyo Secco area) this wine has a bouquet and taste of grapefruit and ripe melons, with a hint of lime and a vibrant, refreshing finish.


2 Village Drive

    Founded by the Joullian and Sias families of Oklahoma City in 1982, this boutique winery,  producing 6,000 – 8,000 cases of primarily Bordeaux-blend wine a year,  has been managed by Stanford graduate Ridge Watson (brother of golfer Tom Watson) since its inception. Completed in 1992 the winery has the capability to handle each of the vineyard blocks of grapes separately “so that the complex subtleties and nuances in the field could be transferred into the bottle,” state the owners.  

A Sampling of Recent Releases

2009 Carmel Valley Estate Cabernet Sauvignon ($32)--Made from a blend of Cabernet Sauvignon (83%), Merlot (15%) and Cabernet Franc (12%) this wine shows a  bouquet and taste of cassis and blackberries with hints of ripe cherries in its smooth, pleasant finish.  

2012 Merlot ($35)--This wine has a fragrant bouquet of cassis and a mouthfilling taste of ripe plums and cherries with a long smooth finish. Pair this wine with fare ranging from hamburgers and grilled steak to baked chicken and veal chops. 

2014 Sauvignon Blanc ($26)--Blended with 20% Semillon, this wine has a bouquet and taste of pears and ripe reaches with a vibrant citrusy finish.

21 East Carmel Valley Road 

    What started out as a hobby in the 1980’s  for former race-car driver and dentist Francis Joyce  has developed into a small production winery (9,000 cases annually), run by Russell Joyce (Francis’s eldest son).  And while each year they produce over a dozen different labels, they “strive to produce wines that each show balance and complexity. As a testament to this philosophy, the demand for production has increased to such an extent over the past few years that the winemaking facility outgrew its Carmel Valley location and is now situated in larger quarters in Salinas. 

A Sampling of Recent Releases 

2013 Tondre Grapefield Pinot Noir (Santa Lucia Highlands) ($38)--Made from grapes harvested in the early morning hours, cold-soaked before 14 days of fermentation, this FiftyBest Double Gold Medal winner shows a floral bouquet of cherries and strawberries, with a jammy taste of ripe strawberries and cranberries and hints of exotic spices in the finish. 

2014 Pinot Blanc ($25)--This refreshing wine has a fruity bouquet and taste of pears and peaches with a dry, vibrant finish. 

2011 Estate Reserve Merlot ($50)--This is a not-to-be-missed Merlot, with a bouquet of cassis and boysenberries and a well-integrated taste  of  blackberries and oak with hints of anise and chocolate in the long finish. 


Rombi Carmel Valley Vineyard
1 Center Street, Carmel Valley Village  

    Don’t expect to find any Rombi wines at retail wine shops or on restaurant lists. Retired realtor Sal Rombi only makes 150 cases a year and sells his entire production at the  tasting room or on line. And if you happen to be in the area, it’s well worth a visit to his tasting room (where he presides) and after a sip or two you may well be convinced to purchase a bottle of his excellent Estate Cabernet Sauvignon and/or Merlot, with grapes from a picturesque vineyard set high in the hills and surrounded by thick woodlands. 

A Sampling of Recent Releases  

2011 Rombi Estate Merlot ($65)--With a bouquet and taste of cassis and black currants with hints of oak, this wine is perfect to drink now with lamb and veal. 

2010 Rombi Estate Cabernet ($85) –This wine shows a bouquet of plums, apricots and a hint of tar with a well integrated taste of ripe berries and oak and a long finish with a touch of tannin. Drink this wine now with ripe cheeses or with chicken and veal in a few years once it matures.


25 Pilot Road

    In 1950 Robert Talbott, Sr. and his wife Audrey started a men’s tie business in Carmel that has grown to an internationally-known producer of luxury clothing. While on business trips to Europe with his family, eldest son Robb developed a passion for French Burgundy wines and decided to attempt to emulate these in California. In 1982 he began planting on a cold, windswept Carmel Valley mountain, that locals told him was too cold and too difficult to plant to yield even acceptable grapes.  Now with production over 150,000 cases annually from grapes grown on the original Diamond T Estate Vineyard, nearby Sleepy Hollow  vineyard and estate plantings in other “difficult” Monterey locations Robb has certainly proven the naysayers wrong – with very popular Burgundian style Chardonnays and Pinot Noirs  that fulfill his philosophy of being “unique and exceptional.” 

A Sampling of Recent Releases 

2013 Kali Hart Chardonnay ($20)--Named after Robb’s youngest daughter this wine shows a bouquet and mouthfilling taste of pineapple and other tropical fruit with a very fruity finish, that makes this bottle an excellent aperitif quaff. 

2013 Sleepy Hollow Pinot Noir ($42)--Produced from grapes grown in a vineyard that is cooled by fog during the day, this deep red wine has a bouquet of ripe cherries and a complex well-integrated taste of cherry, plum and cranberry with notes of vanilla in its finish, perfect to pair with veal and salmon. 

2013 Logan Pinot Noir ($25)--Named after Robb Talbott’s son, this wine shows a bouquet of cherries and blackberries with hints of cinnamon and a taste of ripe plums and cranberries and notes of pepper and vanilla in its long lasting finish.



"What Your Favorite Pizza Topping Says About Your Personality"

By Phil Mutz,

Plain Pizza--Reliable, Steadfast, Concerned.
Hawaiian Pizza--
Laid-back, Self-Confident, Quirky.
Anchovy Pizza--
Bold, Unafraid, Stubborn.
Mushroom Pizza--
Open, Earthy, Giving
Pepperoni Pizza--
Caring, Uncomplicated, Fun
Sausage and Pepper Pizza--B
alanced, Receptive, Insightful.
Extra Cheese Pizza--
Driven, Indulgent, Goal-Oriented.
Veggie Lovers Pizza--
Sensitive, Secretive. "The Works" Pizza--Indecisive, Welcoming, Excited.


LEVITICUS 7:22: "Thou shall offer a sacrifice with square hamburgers and cups of Diet Coke to the Lord."
Can I get an Alleluia?

Christian evangelist Jerry Falwell, Jr. appeared with Donald Trump to applaud
the Republican candidate for feeding him Wendy’s instead of  “Champagne and caviar”
while traveling on Trump’s private plane.



Sponsored by Banfi Vintners

A Masterpiece from Montalcino

By John Fodera, TuscanVines

    I stood in the vineyard. 
I smelled the air, the vines;  I reached down to let the dirt run through my hand and then allowed the residual dust to permeate the air around me.  A soft rain began to fall and seemed to introduce yet another array of aromas.  This is the Poggio Alle Mura vineyard.   Gentle slopes extending from the walls of the Castello (left) where clonal optimization has provided the perfect environment for Sangiovese Grosso.  Planted in 1992, the vineyard is just shy of its 25th birthday.  Yet when the subject of today's article was produced, the vines were only 15 years old. The best from this vineyard is yet to come.
    I wax poetic about the vineyard in an effort to create a sort of visualization of the environment so that the reader can perhaps get a better experience of the way this wine presents itself in the glass.  The 2006 Castello Banfi Poggio Alle Mura Brunello is a masterpiece.   Crafted from 100% Sangiovese that is vinified in Castello Banfi's hybrid fermenters,  the wine is then enhanced 90% in French barrique  and 10% in Slavonian Botte before it is blended, bottle aged for 12 months, and ultimately released.  We decanted the wine for about 45 minutes and it sang right from the start.  The aromas are developing nicely and feature a layer of crushed wild berry, pipe tobacco, flowers, and that overall Tuscan terroir  I attempted to describe earlier;  dusty red dirt, minerals, cypress, wet stones, it's complex and intriguing.
    On  the palate the wine is sensational.  It's aristocratic and modern without losing its soul, which is Brunello!  This full bodied wine has layers of berry and cherry notes backed by coffee, earth, tobacco and fresh herbs.  Anise, cured meat and spice notes are peppered throughout.  Fresh acidity, lovely balance and well integrated tannins that are still slightly chewy round out the picture.  While I loved this with fennel crusted, stuffed pork loin,  I believe this wine will continue to improve.  Try one now if you've got a couple, otherwise wait another 2-3 years.  Exceptional effort.  97 points.  Pricing varies from $60-$80, so shop wisely. A stunning Brunello that is becoming one of the region’s benchmarks. Salute!



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

   The Hound in Heaven (21st Century Lion Books) is a  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 his master back from the edge of despair. 


“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.


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." 

Eating Las Vegas JOHN CURTAS has been covering the Las Vegas food and restaurant scene since 1995. He is the co-author of EATING LAS VEGAS – The 50 Essential Restaurants (the fourth edition of which will be published in early 2016), as well as the author of the Eating Las Vegas web site: www.eatinglasvegas. He can also be seen every Friday morning as the “resident foodie” for Wake Up With the Wagners on KSNV TV (NBC) Channel 3  in Las Vegas.


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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