Virtual Gourmet

  November 27,  2016                                                                                             NEWSLETTER


Ernest Hemingway and his cat in Key West, Florida


By John Mariani

Günther Seeger 

By John Mariani

By Mort Hochstein


There will be no issue of Mariani's Virtual Gourmet next week (Dec. 4) because Mariani will be off in Eastern Europe seeking to find the best Austrian, Czech, Slovakian, and Hungarian food and hotels for his readers, and to buy a sturdy pair of lederhosen.
 The next issue will be Dec. 11.


Part Two
By John Mariani


    Believe it or not, New Orleans is not a city that never sleeps.  By nine PM things quiet down and by ten, it gets quiet, at least outside the French Quarter's bars and nightclubs.  And the pace of that mid-evening dinner figures into the city's charm, for the civilized soul of New Orleans lies in its restaurants.  Here are some wonderful ones.



Loew's New Orleans Hotel
300 Poydras Street


The Adelaide in question is one of the Big Easy’s legendary grande dames, Adelaide Brennan, aka "Queenie" and "Auntie Mame,” described by her family as "a striking redhead who marched to her own drummer.” Her favorite saying was, "Sparkle plenty." She's painted into the triptych above, for she must have had the joie de vivre of three people.
    Lally Brennan and Ti Adelaide Martin (above), who share much of their aunt’s irresistible exuberance, opened this tribute to her with verve. Café Adelaide has certainly won its bona fides in a post-Katrina world, though you don’t hear as much about it as some of the other Big Deals in town, including the Brennans' own Commander’s Palace.  Still, it’s a big colorful room with striking artwork, the effervescent bonhomie of New Orleans waitstaffs, and, now, a new young chef, Meg Bickford (right), a rare woman in a top kitchen position, who has brought the restaurant even further into the city’s high firmament.
    While maintaining Café Adelaide favorites like white shrimp remoulade on celeriac slaw ($12), Commander’s turtle soup ($8.50) and “Duck, duck, duck…” with sugar-cured duck ham, confit salad with dried cherries and blackberry duck fat vinaigrette ($27), she has added dishes that are among the most inventive and admired in the city, starting with her
Poor Man’s Foie Gras of creamy chicken liver pâté with blueberry-sherry jelly, hot boudin beignets, spicy mustard, sourdough bread  and pickled “stuff” ($16). Her New Orleans East Style BBQ Shrimp & Grits includes seared wild white shrimp over crab boil kimchi, charred chilies, pork belly and creamy stone ground grits with a spicy Asian style barbeque glaze ($24), and she really ups the ante on salads with her Louisiana blue crab and heirloom tomato salad with mozzarella, lemon oil and a cherry balsamic  dusted with herbs  ($8.50).
    Don’t fill up—portions are large—because you need room for the superlative Creole  cheesecake with blackberry sugar cane syrup and the white chocolate biscuit pudding with candied pecans and white chocolate ice cream. 
    If you want to know what the expression “let the good times roll” means, you’ll find it at a dinner table at Café Adelaide.

  Open for breakfast daily; lunch Mon.-Fri.; dinner nightly.


    115 Bourbon Street

        504- 598-1200

    It is high praise to say of a restaurant, “I’ve never had a bad meal there,” which can apply to the grandest of haute cuisine restaurants as much as to storefront eateries.  Redfish Grill is that kind of a casual place where every dish belongs on this menu of traditional and modern Creole cookery.
    Ralph Brennan is one of several family members of the Brennan clan who separately run restaurants in and out of New Orleans, including Brennan's on Royal Street, profiled last week. This is a far more homey place with a canny road-house look of peeling brick walls, folkloric murals, and a funky fake palm tree in the middle of the dining room.
    Best way to go is with Chef Austin Kirzner’s seafood sampler:  barbecued crab claws; alligator boudin balls with peach pepper jelly; and Creole fresh Gulf shrimp with red pepper and onions ($29.95).  There are plenty of oyster offerings, of course, and the Redfish bisque ($7) and alligator sausage and seafood gumbo ($8.50) are as good as any in the city.  The crabcakes are made with true sweet lump crabmeat ($28), and  shrimp and grits are lavished with parmesan cheese, roasted tomatoes, fried okra and a jalapeño buttermilk ranch dressing ($25).
     Otherwise, stay simple with any of a dozen local fish ($21-$34) cooked over a wood-fired grill, with a selection of six sauces.  Then finish off with double chocolate bread pudding ($9.50) or a bourbon-laced pecan pie ($8.50); there’s also a bananas foster ice cream cake with rum ice cream flamed tableside ($9).
    I could eat here three times a week and take a couple of months to go through the menu, and it would always be with enormous pleasure.

Open for lunch & dinner daily.


    701 St. Charles Street

    I put Donald Link in with chefs like Mike Lata of Fig in Charleston, Steven Satterfield of Miller Union in Atlanta and Frank Stitt III of Highlands Bar & Grill in Birmingham who  have truly changed the way Southern food is regarded in their cities.
    When Link opened Herbsaint more than a decade ago, he not only went beyond the entrenched clichés of Creole cuisine, but he lightened things up and brought in global influences, not least French and Italian notes.
    The restaurant itself has always been one of the cheeriest and brightest, with olive, yellow and white colors throughout, big windows on the corner, a nice small bar and a small peek into the kitchen.  Alas, like Link’s other restaurants, Cochon and Pȇche, Herbsaint can get very very loud, piped in music included, so go early or late (as noted,New Orleans restaurants start to empty by 9 p.m.), and you’ll probably get a window seat.
    Then tuck into Chef de Cuisine Rebecca Wilcomb’s sumptuous dishes like an excellent duck and andouille gumbo (below; $8) and some of the small plates, like marvelously lusty beef short rib with roesti potatoes and horseradish cream ($15), or baked asiago cheese with a sprinkling of oregano and a touch of lemon ($11) to slather on warm country bread. Gnocchi (left) with tomato, pancetta and purple hull peas ($14) is a bit overwrought; the spaghetti with guanciale ham and a fried-poached egg ($14) is a better choice as pasta.
    For entrees there’s always a fish of the day, simply prepared, and I most recently favored jumbo shrimp callaloo with tomato-chili vinaigrette and crispy rice ($29), and the very rich, slowly roasted kurobuta pork belly with bacon-braised field peas and pickled chilies ($28). It was also good to see fideo, a Spanish thin pasta dish cooked in broth with a tomato confit ($9),  as a side dish.
    For dessert you won’t go wrong with any ($8-$9): coconut custard pie with buttermilk Chantilly and orange caramel, a brown butter banana tart, and especially a malted milk chocolate mousse with malted crème anglaise.  Consider one of the many dessert wines suggested on the menu with these sweets.


Open for lunch Mon.-Fri., dinner nightly.


    209 Bourbon Street

    I’ve been having an annual lunch at Galatoire’s for some time now, but with nothing like the fidelity of its local clientele, who may stretch back generations, as do some of the staff at this marvelous old, splendidly refurbished Creole restaurant. Chef Michael Sichel maintains a kitchen of remarkable consistency, keeping all the old items on the menu and adding new ones according to what swims into the market.         
       Galatoire’s is a mystical place in the hearts of many New Orleanians whose families have been coming here since French immigrant Jean Galatoire opened up on Bourbon Street in 1905.  It’s a tradition to stand outside on Friday at lunchtime minutes or hours before opening, and, despite the heat of summer, women dress in pastel linen and men in seersucker, bow ties and white panama hats abound. (They take reservations for the upstairs dining room.) But on other days and nights of the week, it’s not nearly so tough to get a table, which is when I like to go.
    What changes there are at Galatoire’s are subtle—some new waiters on the floor, the pacing is a bit faster, the wine list much better than it used to be. But when you sit down you still get a bottle of ice water, hot French bread and a generous slab of butter, all to be replenished throughout your meal.
    There are few flourishes in the plates, just straightforward traditional dishes that include soufflé potatoes with Béarnaise sauce to nibble on as a starter ($7.50), spicy, cold shrimp remoulade ($13) and one of my favorite items, sweetbreads with a lemon caper beurre blanc ($11). The day’s catch, whether it’s trout, sole, grouper or pompano, can be enhanced with a mound of jumbo lump crabmeat.  The redfish with almonds ($25) is something I never fail to order if it’s on the menu, lush with lemon caper butter (left).
    The creamed spinach ($6) is always a mushy, creamy joy, the garlicky Brabant potatoes ($5) a winner, too. For dessert the bread pudding is not fancy but it’s good, as is the sweet potato cheesecake with spiced pecans and chocolate shavings ($8.50).
    People tend to linger at Galatoire’s, some right through lunch and then into dinner, but no one ever eats and runs at a place designed to keep you in your seat by lulling you into becoming very mellow very quickly.

Open Tues.-Sun. for lunch and dinner.



    In recent visits I’ve become comfortable checking into Le Meridien New Orleans on Poydras Street, whose $29 million  transformation makes it the most modern hotel in the city, and its location outside the Quarter and main thoroughfare makes for far easier access and egress.  The lobby is striking, styled around bookcases filled with an amazing array of art and style books, and there is a little café counter where you can get breakfast or drinks, as well as a restaurant named LMNO. 
       My suite, done in pastel shades of gray and white, overlooked the city and the Mississippi, and had a well-stocked in-room bar area, and fine amenities throughout, especially the work space area and electric outlets and WiFi accessible units. The bathrooms are very large and very well lighted and equipped, and I’ve found the service staff gets better and better.





By John Mariani

Günther Seeger
               641 Hudson Street

           (near Gansevoort Street)

    Long before Mario Batali, David Chang, Daniel Humm, even before Eric Ripert, Günther Seeger had a well-earned and well-established reputation as one of America’s finest, most inventive chefs.  But unlike those other NYC-based chefs, Seeger made his indelible mark in Atlanta, first at the Ritz-Carlton, Buckhead, then independently under his own name, which was my pick in Esquire as Restaurant of the Year in 1998. 
      Born and raised in Germany’s Black Forest, Seeger arrived in Atlanta in 1985, a city whose most prominent restaurants of the time included a slew of continental old-timers, The Abbey, where staff wore monk’s habits, and Nikolai’s Roof, a Russian restaurant where everything was flamed on skewers.  Seeger’s introduction of nouvelle cuisine was widely praised, but his insistence on long tasting menus made dining at his restaurants  something of a slog.
    After leaving Atlanta behind in 2007, he did consulting out of NYC, but there was never any doubt he would one day assert himself in the Big Apple.  Opened last summer, Günther Seeger NY just won its first Michelin star.   The NYC food media, however, were not so inclined, finding the nine-course $185 tasting meal—no à la carte--off-putting and the service pretentious.  Staff would boast of having Iranian caviar, when it actually came from China.  By summer’s end, any novelty the place had had wore off, and few were the nights the dining room filled up.
    As stubborn as Martin Luther at the start, Seeger saw the need to modulate, this fall instituting a four-course menu a very reasonable $98, and there’ll probably be some additional amuses when you sit down.  A ten-course menu is also offered at a lower priced $148 + $125 for wines + tax + tip. 
    I found the West Village dining room quite beautiful, with a bright open kitchen to the rear where Seeger works intensely with his crew.  The room is stark, with blond wooden floors, softened by a lovely chandelier said to be Seeger’s grandmother’s and more modern ones glowing pink;  huge vases of flowers may  put you in mind of La Grenouille, wooden beams and columns echo Seeger’s Black Forest childhood, and you’ll sit down on very comfortable chairs and banquettes.  Glassware is exquisitely thin. Alas, there are no tablecloths, and if the room fills up, it will get loud.
    The charge that Seeger’s service staff is pretentious is nonsense: They are a cadre of very well-dressed, slender young professionals with very good manners indeed, friendly and knowledgeable about both food and wine.  The wine list, pricey as you’d expect, is one of the few in NYC that features German labels of excellent provenance.
    Since there are two selections for each of the four courses, my wife and I ate them all, along with a luscious amuse of delicately steamed egg with a maple Chantilly cream and bottarga roe that gave it pleasing salty edge.  Abalone was quickly seared on a hibachi, giving it a slightly smoky taste, then put back in the shell with maitake mushrooms, dashi and sea lettuce, though the broth it swam in was fairly bland.    Silky foie gras took on the sweetness of poached plum and onion marmalade, two components that showed as much finesse as any other ingredient, and I’ve never had better prepared trout, with horseradish and apple, a dish that clearly derives from Seeger’s German background.
    Another appetizer was a brown paper mat heaped with little, buttery ratte potatoes with Burgundy truffle, but there is the option of adding $75 to your bill if you want a few shavings of white truffle.  Next time I’ll stick to the black.
    Simplicity is key to Seeger’s cooking—nothing is ever extraneous on the plate—so you get the full flavor of fat grilled quail, impeccably rosy, with Japanese leek and dates.  The real disappointment of the night was veal schnitzel, which, given Seeger’s DNA, should have has skin as crispy as the best Southern fried chicken but was instead limp and separated from the veal. A single carrot and some ginger did nothing to remedy its shortcomings.
    For dessert you have a choice of Red Cow Parmesan with quince jus (these and other dishes change frequently), a pleasing apple tarte Tatin with cranberry sorbet, or a rich hazelnut crèmeux with delightful peppermint ice cream.  Frankly, after four courses like these I cannot imagine going for a ten-course dinner, even if it had smaller portions.
    Though Seeger’s cooking has never been flamboyant, it is now more restrained and focused, not dissimilar to certain aspects of Japanese cooking, and, within the white brick walls and soft lights, it all seems a very personal expression of the man, whose once doctrinaire approach has softened into a real desire to please his guests. “We want to get better and better and better,” he told me after dinner, and for a chef of his caliber, that is a promise he will keep.

Open for dinner Mon.-Sat.






By Mort Hochstein 

        If you follow California wines, you’re familiar with the Judgment of Paris of 1976, the historic, first blind tasting of American wines against the great names of France.  Nine judges, all French, gave American wines top honors for Cabernet Sauvignon and Chardonnay, and occasionally mistook French wines for their American competitors. The French were embarrassed. The startling results of that promotional event laboriously assembled by wine merchant Stephen Spurrier (left), put California wines on the map, and served as inspiration for winemakers throughout the world.
Photo: Bella Spurrier

    The Judgment of Paris gave recognition to a sleeping giant, the American wine industry, and the story was told in 2008, in Hollywood fashion, in the movie “Bottle Shock.” The film focused on Jim Barrett and his slacker son, Bo, at Château Montelena, whose 1973 Chardonnay was the big winner in Paris. While the film paid a lot of attention to the differences between father and son, it gave very little attention to the man who crafted that winning Chardonnay for Montelena, Miljenko “Mike” Grgich, a humble immigrant from Croatia.
    Grgich’s life would make a more interesting story. He was the last of 11 children in a family of impoverished peasant farmers in a small village. Wearing hand-me-down clothes and often going hungry, with only a smattering of schooling, Grgich spent his earliest years tending sheep and crushing grapes with his feet for the family’s wine. At age 14, he was running a small grocery store when communists ravaged the village and confiscated his stock. In 1943, scrambling for a route toward a career in a free land, he saw that the communists employed many bookkeepers, and made his move. Grgich attended business school in Zagreb, and worked for a year behind a desk, quitting after he formulated another plan.  He signed on for the enology program at the University of Zagreb, looking toward becoming a winemaker in California, his promised land.
    In 1954 he applied to study plant genetics in West Germany, which was his way of getting out of Communist Croatia. He crossed the border in fear with five dollars stitched into the soles of his shoes to escape confiscation and possible imprisonment for smuggling cash out of his homeland. He purposely overstayed his visa until the West German government interred him in a refugee camp. The farmer, whose land he had worked as a student, paid for his release and he went back into the fields as a laborer for nearly two years. After two years of frustration, he abandoned his efforts to win a U.S. visa and instead applied for work as a lumberjack in Canada, where it was easier to obtain papers. He worked several years in a variety of menial jobs until a relative, a Canadian priest, advised him to contact the Christian Brothers winery in California. That move linked him with Lee Stewart at the small Souverain winery in Napa who sent him the  letter of employment he needed to earn that treasured American visa.
    Finally in his promised land, Grgich was on his way, with tattered clothes, little cash, and a bare room in a barren hotel. The Souverain job led him to Robert Mondavi, where all his training enabled him to become a trusted aid to that California icon, who had just built a showcase winery. Mondavi gave Grgich great responsibility and encouragement to polish his winemaking skills, but warned him that the prime positions were reserved for his sons.
     Grgich produced the 1969 Mondavi Cabernet Sauvignon, a highly regarded wine that enhanced his reputation and this prompted a financially rewarding offer from Jim Barrett at Château Montelena, a much smaller winery. Mondavi gave Grgich his blessing to move on and promised that he could always return.
      Barrett asked Grgich to develop a business plan for a winery to produce world class Cabernet Sauvignon. Grgich advised Barrett that a red wine would produce no income for five years and wrote a program to include white wines that would yield more immediate cash flow. This was the basis for Montelena’s award-winning 1972 Chardonnay and the historic 1973, which cemented the winery’s status.
     A winery of his own was now possible and the once penniless immigrant realized his dream, founding Grgich Cellars and picking up accolades as the king of Chardonnay, while creating a battery of classic red and white wines. A bottle of the    1973 Chardonnay was enshrined  in the Smithsonian Institution as one of “101 Objects That Made America,” ranking along with such icons as Abraham Lincoln’s hat, Alexander Graham Bell’s telephone and Neil Armstrong’s space suit.
    Grgich, at 93, remains active in the winery, which his daughter Violet now directs.    Together they published his dramatic memoir, A Glass Full of Miracles.
      In New York recently she showed his 40th anniversary Napa Valley Chardonnay ($50) and several other wines. It’s a totally elegant, limited example of his art, crisp with apple and pear flavors and strong, but not overpowering, acidity.  The 2013 Chardonnay ($43), which also was on the table, was equally classical, though slightly more mineral in composition, with peach, mango and tropical flavors.
      Grgich had been instrumental in formulating Mondavi’s Fumé Blanc, so named when the producer felt Americans might not be comfortable pronouncing Sauvignon Blanc. Rich in aromatics, Grgich Fumé ($31) is high in tropical fruit flavors and lemongrass ones and matches well with everything from fish to cold veggies and roasted beet salad, a dish served at the presentation. On the red side, we enjoyed his 2012 Cabernet Sauvignon ($185) based on vines planted in the late 1950s, among the oldest  in Napa. It is a wine of concentrated intense flavor, well balanced, with flavors of blackberries and black licorice and a rich, lingering finish.



For the holidays Neiman Marcus is offering  four 12-ounce trays
of frozen collard greens
seasoned with “just the right amount
of spices and bacon”
  (left) for $66 + $15.50 in shipping, and IT SOLD OUT!


The Oxford English Dictionary has added "scrumdiddlyumptious" to
approved new words
, as meaning
"extremely scrumptious; excellent,
splendid; (esp. of food) delicious." The colloquialism derives from
Roald Dahl's
Charlie and the Chocolate Factory


 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."  THIS WEEK:

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, Mort Hochstein, and Brian Freedman. Contributing Photographers: Galina Dargery.  Technical Advisor: Gerry McLoughlin.

To un-subscribe from this newsletter,click here.

© copyright John Mariani 2016