Virtual Gourmet

  September 20,  2015                                                                                             NEWSLETTER


Diego Velázquez, "Los Borrachos" (1628-1629)


By Geoffrey Kalish


By John Mariani



By John Mariani




By Geoffrey Kalish



    On the one hand, Healdsburg, in Sonoma County, typifies small-town America, with free Tuesday night live music in the Village Square and lots of pubs and eateries popular with locals. On the other hand, it represents the quintessential wine country tourist town, loaded with winery tasting rooms, gift shops and upscale, trendy restaurants. Amidst this split personality, two restaurants seem to span the gap, luring locals and tourists alike with their California fare.


Dry Creek Kitchen
Healdsburg Hotel
317 Healdsburg Avenue

    Owned by chef/entrepreneur Charlie Palmer, this spacious restaurant features indoor and outdoor dining areas with blond wood tables dressed in starched white cloths, comfortable padded chairs, and an airy view of a small park. And, though Executive Chef Andrew Wilson (by way of Chicago’s Tru and San Francisco’s Kati Café) took over the reins of the kitchen only seven months ago, he’s already making a name for himself.    
       We chose the five-course seasonal tasting menu (and accompanying wine pairings), which brought tasty, artfully decorated food, starting with a salad of grilled Treviso lettuce and toasted pepitas (pumpkin seeds) dressed with a luxuriant olive vinaigrette paired perfectly by a dry, fruity 2012 Gundlach-Bundschu Gewürztraminer.
    The next course of smooth textured Comanche Creek pea risotto,  Meyer lemon, mint and Parmigiano-Reggiano, accompanied by Belden Barns Grüner Veltliner from Sonoma Mountain, epitomized the scent and fresh flavors of summer and would convert any pea naysayers into legume lovers. Even richer was the next course of potato-crusted king salmon, with a crispy outside and mousse-like inside, accompanied by a ratatouille of summer squash, heirloom tomatoes and roasted eggplant doused with a fragrant saffron vinaigrette, matched with a 2012 Lioco Laguna Pinot Noir from Sonoma Coast.
    The  main course was a memorable, medium rare, char-grilled center cut steak with a mustard seed Béarnaise, housemade pastrami, rye gnocchi, and red onion relish (right), accompanied by a fruity, intense North Coast 2012 Papa’s All-Blacks “Old Vine” blend 201.
    For dessert we enjoyed a selection of local cheeses, each served with a different fruit jam, compote or chutney and accompanied by an unctuous 2012 Arrowood Late Harvest Riesling.

Dinner served nightly. The tasting dinner costs  $79 per person ($9 additional for the cheese course), with accompanying wine pairing a very reasonable $48 per person.


344 Center Street

    Barely six months ago, Dustin Valette (previously chef at nearby Dry Creek Kitchen above) and his brother Aaron converted the former long-running Restaurant Zin into a showcase for toothsome, innovative cuisine, featuring fare from local farms.  Amidst walls and a floor of natural beige textured concrete, tables honed from a recently fallen redwood tree are well spaced enough to allow for conversation without shouting.  Food is also now served at the long, glistening redwood bar fashioned from one slab. 
    An over-the-top array of appetizers offers a huge platter of homemade charcuterie (left) that puts much of what’s passed off for this dish at Italian restaurants to shame, with heirloom tomatoes accompanied by creamy burrata, smoked duck bacon drizzled with a freshly made basil aïoli.  The chef’s signature dish of plump day boat scallops en croute incorporates shaved fennel, American caviar, squid ink and a rich Champagne-laced beurre blanc.
    A selection of two or three of the generously portioned appetizers could make an entire meal, but there’s a wide spectrum of main course choices, including delicate olive-poached local halibut accompanied by padron peppers and flavored with heady young onions and a sweet white corn jus.  Duck breast with  a coriander crust was served medium rare with crispy duck confit and a warm local apricot salad.
    For dessert go with the creamy lemon verbena ice cream atop Dry Creek peaches and candied hazelnuts, or the toasted brioche, slathered in loganberry jam and topped with brown butter ice cream. Service was friendly and professional and to accompany the food we chose a locally made cassis-scented, complex 2011 Jordan Cabernet from a well-priced, rather extensive list of domestic and imported bottles.

The restaurant is open daily for dinner and Friday – Sunday for lunch. Expect dinner for two to cost $100 to $110, excluding wine, tax or tip.



    While the word “Napa” carries great cachet,  evoking thoughts of California’s best wine, it’s surprising that the amenities in the town of Napa itself pale in comparison to other wine country locations.  It does, however, feature some very good restaurants and more than comfortable, reasonably-priced  B&B’s, like Churchill Manor, originally the home of Edward Churchill, whose lending institution became Bank of America.


500 Main Street

    It was feared that when former general manager Joel Tavizon and his wife, Tana, purchased this highly acclaimed Michelin-recommended establishment two months ago that its luster would dull. I’m happy to report that it’s only better with long-time chef Marcos Uribe, now a partner, at the top of his game and the service smooth and professional.
    Dining takes place on small tables in a large room featuring photos of locals affixed to gray-green walls or in an outdoor (heated when necessary) courtyard.  From a choice of a dozen appetizers, listed as “small plates” and “green plates,” we selected a lusty, decadent mound  of crunchy chunks of braised pork belly served with cubes of ripe watermelon and daikon doused with kecap manis (Indonesian sweet soy sauce), and a plate of perfectly cooked, succulent quail atop a bed of crisp local greens (below).
    For main courses (“big plates”) we went with a special of grilled-to-the-moment cobia and fresh asparagus and a thick, yet tender achiote-rubbed pork tenderloin served with quinoa and a zesty mix of peppers, grilled pineapple and lime-cured red onion. Dessert of bread pudding was decadently rich and we accompanied the meal with a bottle of fruity Seghesio Zinfandel. 

Open nightly for dinner and Monday-Friday for lunch and late afternoon dining. Expect dinner for two to cost $110-$120. excluding wine, tax and tip.


   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 the pace is often frenetic. Those who sojourn to the area to relax 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 Lodge & Spa
415 West Carmel Valley Road

    Lucia is located in the space formerly occupied by Marinus (just off the lobby of the recently totally renovated Bernardus Lodge and Spa). And, while the décor and physical space have changed--now with a contemporary motif featuring beams of rough-hewn wood, walls and floor in shades of gray and beige and the addition of an outdoor dining area--the long-time chef of Marinus, Cal Stamenov, still rules the range here. In fact, it’s rumored that his cuisine was one of the main reasons the luxury hotel chain Noble House purchased Bernardus Lodge in 2013 from race-car driver/winery owner Ben Pons.  We could hardly disagree with Noble House’s decision, since we enjoyed our first dinner here so much that we canceled a reservation at another top-rated establishment to dine at Lucia a second time.
    Some of the highlights of our two meals--from a tasting menu one evening and a la carte the other--included an appetizer of tender, slow braised octopus served atop marinated sea beans and another of a slice of smoked salmon with just enough acidity to liven the dish  from a squeeze of Meyer lemon.  An artichoke salad with fava beans and pecorino came dressed in a zesty black truffle vinaigrette; fragrant portobello mushroom soup was thickened with goat’s cheese and drizzled with white truffle oil; all were accompanied by a loaf of fragrant, basil-laced focaccia.
    Our main courses were a flavorful Colorado lamb ribeye served with roasted root vegetables and truffle jus, and sweet seared day boat scallops served with thyme roasted summer squash, sweet corn and a tangy onion sauce.
    For dessert there were milk chocolate caramel petit cakes.
    Service was prompt and professional, with Manager Jeff Jung stopping by just enough to explain how some of the dishes were made and suggest wines from an extensive well-priced list featuring local wineries.

Open for breakfast, lunch and dinner daily.Expect dinner for two to cost $120-$130, excluding wine, tax and tip.




By John Mariani

558 Broome Street  (near Varick Street)


    There are about 16,000 full-service restaurants in NYC, so even the most indefatigable gourmand can expect to happen upon a true gem that has escaped his notice for years.  In the case of La Sirène and me, eight years to be exact, for chef-owner Didier Pawlicki opened this little two-room, 46-seat bistro in SoHo in 2007--not the most opportune time.  But La Sirène survives, along with his fondue spot named Taureau on the same premises and Le Village on East 7th Street. 
    Pawlicki is a driven man, for he assumes all chores, from sommelier to pastry chef and, even though he was not at La Sirène the night I dined there, his presence was palpable. (His son was in the kitchen.) In any case, I was not prepared to find La Sirène’s cooking so thoroughly, deeply in tune with some of the best bistros I’ve enjoyed in Paris itself; indeed, in a city like New York,  with several good bistro examples, Le Sirène is closest to the Parisian model in its food.
    I might say that about the décor, too, for there are some grim-looking bistros in Paris, but one of La Sirène’s rooms is, to put it kindly, as drab as a bar room that hasn’t seen an upgrade, ever.  The wooden wainscoting is dark brown, as are the walls, so are the tables, the lighting weak, and the artwork seems collected from a flea market. The other room is a bit cheerier,with a wrought-iron screen and lighter colors. 
    But upon my first taste of the classic onion soup gratinée ($11.75), with its bubbly, crusted Gruyère cheese and its sweet, soft onions in a rich dark broth, I felt like Simon Cowell when Susan Boyle broke into “I Dreamed a Dream” on “Britain’s Got Talent.” I was astounded how good it was.  As I was by a goat’s cheese tart with shallots, truffles, raisin confit and Gruyère ($16.95).
    We were offered a choice of fresh foie gras or as a torchon, and I chose the former ($25)--a  very generous portion of the lobe, impeccably seared on the outside and very creamy and pink inside in a marvelously dark, thick, winey sauce reduction of a kind you rarely see anymore.  Mussels (right) come in various options: My wife chose Creole-style ($14.75 appetizer, $26.75 main course), plump but not-too-big bivalves in a pink sauce laced with rum and heavy cream and a good bite of chorizo sausage.
    Also very special was another example of how Pawlicki pays homage to tradition: His gnocchi à la parisienne, which are too often soft, mushy and tasteless, were of good size, shape and texture, lavished with a Mornay cream and cheese gratin and truffles ($23.50). 
French bistros used to serve rabbit stew (left) as a matter of course, but it’s rare on menus today, so it was a delight to find it on La Sirène’s, done with abundant wild mushrooms, white wine, carrots and herbs ($28.50) according to “an old family recipe” that tasted exactly that way.
    You really learn some lessons at La Sirène, like the right chewiness of an onglet steak poêlèe à la luchonaise, cooked in good butter with roasted garlic and sprinkled parsley ($29.75).  And even though it was summer’s end when I visited, Pawlicki served a first-rate cassoulet Toulouse-style ($32.50), with tender white beans, sausage, and duck, which arrived in a large, steaming casserole whose lusty contents are enough for two, three or four people to share, as did we.  It had an intensity and depth of flavor I really haven’t had outside of Toulouse, and the menu describes it as “a Very Rich Dish which was served for Warriors to defend their Village!  Don’t take it if you can’t bear it.”   Hard as it is to imagine a warrior even getting up from the table after eating this cassoulet much less marching into battle, it will be an even more savory dish when the cool weather comes this autumn.
    From a kitchen that looks the size of a shoebox one should not expect great desserts, but, as with so much else that is quirky about Le Sirène, Pawlicki stays with the classics and masters them, from an abundant portion of choux pastry (right) stuffed with vanilla cream ($8.50) and big fat profiteroles with bittersweet Caillebaut chocolate sauce (worth the $13.75) to a raspberry tartlette with fresh strawberries and cream ($9.75) to that guiltiest of personal pleasure, île flottante ($9.75), everything was excellent.
    I found the wine list as eccentric as everything else about La Sirène. It’s on the short side, though understandably so for such a small place, but the wines below $50 are largely undistinguished and those above—like a $184 Château LaGrange 2008 you’d find in a wine store for about $50—very high priced. And in a solidly French restaurant like this, why carry California white zinfandel or a “house" Pinot Grigio? You may also B.Y.O.B. for a $10 corkage fee.
    So. What does one make of La Sirène? It’s a gem, perhaps a little tarnished in ambiance, but Pawlicki’s food is a consistent reminder of why so many people love French bistros and their unchanging menus.

Open for lunch Mon.-Sat.; Dinner nightly; Three-course Early Bird Dinner $35.





By John Mariani


    Gianluca Bisol, President and CEO of the namesake Italian winery he co-owns with his brother, enologist Desiderio (left), was sitting at New York’s most iconic restaurant, `21’ Club, biting into its massive $36 signature hamburger with ketchup and crisp French fries.
    “This is fantastic!” he exclaimed, “ and look how well it goes with Prosecco.”  In fact, the sparkling wine from Italy’s Veneto region was delicious with the rare burger, as it was with a platter of Florida stone crabs and grilled Dover sole.
    “People think of prosecco as an aperitif and as an ingredient in the bellini cocktail, but a good one like Bisol is a very versatile wine: perfect with seafood and, because it’s sparkling, it helps refresh the palate when you’re eating a hamburger with ketchup and French fries.”
    Gianluca should know: his family has been making wine in the Valdobbiadene and Conegliano regions since 1542, and they’ve been expanding—now with more than 20 plots of land in the most prestigious zones for Prosecco, which under Italian wine laws is a “D.O.C.G.” (a wine guaranteed to be of a specific controlled origin). Bisol also directly manages three hectares on the Cartizze hill (below), whose location and terroir make it one of the world’s most valuable wine terroir, estimated at  2.5 million euros per hectare.   Bisol’s family motto remains “Excellence from the ground to the bottle.”
     “We work with great passion so that Conegliano can have the same prestige as Reims and Valdobbiadene the same appeal as Épernay,” said Gianluca, referring to the regions in France  where the finest Champagnes are made.  “But such a reputation only comes with passion and investment.     Every day my brother and I are presented with at least one opportunity for improvement.”
    Bisol, along with a slew of other Prosecco producers in the Veneto—some producing sweet, fizzy stuff hardly worthy of the name—have reason to gloat: Prosecco has transcended its image as a cheap bubbly best used in making Italian cocktails (the bellini was invented decades ago at Harry’s Bar in Venice, combining white peach juice with Prosecco), so that today sales surpass that of Champagne, with 307 million bottles of Prosecco sold globally  in 2013 versus 304 million of Champagne.   In Great Britain alone this year sales have increased 72 percent.
    Still, Bisol has to fight the old image, even to the point of differentiating Prosecco from Asti Spumante, a sparkling, sweet wine from Piedmont made with the moscato grape and Lambrusco from Emilia-Romagna.  There is also competition from the region of Franciacorta, whose producers make their sparkling wine by the laborious and expensive  “Champagne method."  Prosecco, made from Glera grapes (left), is made by the bulk Charmat process by which the natural secondary fermentation of the wine is produced in a tank rather than in bottles.  Most Prosecco is not vintage dated.
    “Using the Charmat process is better for Prosecco, which is not made to be aged,” said Gianluca.  “It keeps the freshness and sparkle of the wine while preserving its fruit.  We have done some experiments with the Champenoise method with our Eliseo Bisol Cuvée del Fondatore, made from from a selection of the best Pinot Bianco, Chardonnay, and Pinot Nero grapes, then aged for a minimum of 100 months.”
    Bisol is the biggest producer of Prosecco in the region and certainly the most innovative. What I like about their wines is precisely that fruit characteristic, with just a touch of sweetness, all of it buoyed by the bubbles and exceptional freshness because of the acidic content.  So many Proseccos are either two sweet or too unbalanced, whereas Bisol's equilibrium of elegance and stimulating effervescence combines with green apple sweet-sour flavors that do indeed go well with all kinds of foods.
    Bisol’s range of Proseccos are of various degrees of dryness.
    Jeio ($15) has a less pronounced sparkle and wonderful aroma. Made from carefully selected grapes, Jeio is a nickname for Desiderio given him by his wife.  It is perhaps the most amiable expression of the terroir of the best plots of Valdobbiadene.  Bisol also makes an enchanting rosé version.
      Prosecco Crede ($18) is a blend of 85 percent Glera, 10 percent Pinot Bianco, and 5 percent Verdiso. When compared with other Proseccos of the same or lesser price, its superiority comes into clear focus.  The name comes from the clay-rich soil it grows in, and it has that clean, well-constructed equilibrium that makes it easy to enjoy with just about any meal that isn’t too heavy with garlic or vegetables like asparagus.
          Coming from that very expensive Cartizze vineyard, Prosecco Superiore Cartizze (right) is a cru, referring to a specific vineyard, a definition Bisol pioneered in the region. This is one of  the most refined of Bisol’s wines, with more body but great delicacy.  It’s superb with cheeses or lightly sweet desserts.  I’ve seen it priced between $45 and $60 in U.S. wine stores.
    Given their success, the Bisol family has invested in agrotourism in the Veneto, which includes Venissa (left), an ancient walled vineyard in the Venetian lagoon where they produce a dry wine called Venissa from the Dorona varietal—a grape once thought extinct. They have also invested in the Maeli winery in the Euganaen Hills, producers of a Moscato Giallo.

    The dilemma of Prosecco producers today is that on the one hand they have been wildly successful in selling their easy-to-like sparklers; on the other, producers like Bisol wish to compete with Champagne not just in sales—a battle it has already won—but in reputation, which makes the Bisol brothers work all the harder.



“My companion and I sit in the smaller room. The table, says the waiter, is blond maple wood and surpassingly smooth; it is sanded between every service because each drip leaves a stain. I have never before met a table that thinks it is a tablecloth. There is Japanese writing on the wall. I ask the waiter: “What does it mean, this writing?” “No one knows,” he says quietly. “It is in a dialect so obscure it cannot be translated.” It is literally incomprehensible.”—Tanya Gold, “A Goose in a Dress,” Harper Magazine (Sept. 2015).


 Daytona Beach city officials have approved plans to allow Ron Perkinson to open a gun range attached to a bar and restaurant called Volusia Top Gun. After initially being turned down, Perkinson said  he refused to take no for an answer. "When it got shot down, I realized I needed to bring more to the table to show them how this business runs," he said.




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

   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  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. 


“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."  THIS WEEK:

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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