Epicurean Concept of the Week – Lamb or Mutton
This weeks Epicurean Concept is relatively simple, but one that we were curious about and so thought maybe others were as well. Often at restaurants I’ll see lamb dishes on the menu, but other times...
View ArticleEpicurean Concept of the Week – Wine Legs
Ever been at a wine tasting, dinner party, or other event featuring wine and some know-it-all (probably with a beard and wearing a sweater) swirls his glass vigorously and then tilts the glass...
View ArticleEpicurean Concept of the Week – Burrata Cheese
This week’s Epicurean Concept of the week was inspired by our recent trip to the Regent Hotel Brunch in Singapore and by fond memories of a dining experience in Bangkok at Spasso’s. Both meals featured...
View ArticleEpicurean Concept of the Week – Truffles
Truffles: the elusive, holy grail ingredient known worldwide. If you dine anywhere even pretending to be high end, you’re guaranteed to see it listed somewhere on the menu. So what’s the big deal with...
View ArticleEpicurean Concept of the Week – Apéritif and Digestif
Know the difference between apéritif and digestif? Know which one comes at what point in a meal? Ok, the picture above probably gives away the answer to the second question. Why do we have these...
View ArticleEpicurean Concept of the Week (Texas Edition) – Sweet Tea
Howdy Yall, To commemorate my travels around Texas and the states I’ll be doing a short series of “Texan Epicurean Concepts” over the next few weeks. These concepts will hopefully help you more fully...
View ArticleEpicurean Concept of the Week – B is for Bread D is for Drinks
Hey All, For this Epicurean Concept we bring you a dining etiquette tip from Joanna’s days at finishing school. No I’m not playing an epic, online version of The Circle Game. This is a visual clue...
View ArticleEpicurean Concept of the Week – Pimentón (Spanish Paprika)
The Epicurean Concept of the Week is back from holiday vacation This week I was reading a Mark Bittman recipe for tri-tip steak. It called for an ingredient in the sauce I’d never heard of – pimentón....
View ArticleEpicurean Concept of the Week – Sushi Etiquette
Hey all, I am a HUGE sushi fan. I’ve made my pilgrimage to the sushi mecca (Tsukiji fish market) and returned a changed man. I’m deeper in love with sushi… to the detriment of my ability to enjoy...
View ArticleEpicurean Concept of the Week – Locavore
I first heard this term sometime last year when visiting New York. Come to find out the term had been in use for quite some time in the Western world, but had not yet migrated to Asia. But the idea of...
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