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
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 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 [...]
