Savory with Savory: Pairing Wine and Food
Last week, Chef Matt was serving a dish of pappardelle pasta with braised rabbit, wild mushrooms, provolone picante, and shaved green onions. This dish is packed with rich, savory flavors [...]
German Spatlese Riesling: Delightful with Summer Salad
This week’s food and wine pairing focuses on one of summer’s most delicious treasures; the melon. Its succulently sweet flesh and perfumy aroma sets the perfect backdrop for another of the food [...]
Wine and Food Pairings
How do we Aproach Wine and Food Pairings? At Gracie’s, one of our featured dinner choices is the five or seven-course chef’s tasting menu. Our guests can enhance their dining [...]
What Is A Tasting Menu?
What Is A Tasting Menu? If you have looked at the menus or websites for many high end restaurants, you have probably noticed that most of them offer a tasting menu. For the adventurous, [...]
The History of Bread Part 3
This is the final entry in this three part History of Bread series. You can read Part 1 and Part 2 from these links. “How can a nation be called great if its bread tastes like kleenex? [...]
- The History of Bread Part 2 | Washington Street Eats[…] the switch to automated and mechani...
The History of Bread
There is something about the aroma of baking bread that is warm, cozy, and inviting. One of my favorite times of day is when I walk into Ellie’s early in the morning, and smell the bread rising [...]
- The History of Bread Part 3 | Washington Street Eats[…] is the final entry in this three pa...
The History of Bread Part 2
The skill of bread baking passed quickly from Egypt to the Greek and Roman empires. The production of bread remained largely unchanged for centuries until the Industrial Revolution. The [...]
