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The Cellar: Great Blends from South Africa

If you are anything like me, your BBQ season has already kicked into high gear. The following are reviews of two outstanding 2012 red blends from...

The Cellar: The Other White Pinot

Most of you are familiar with the white grape variety Pinot Gris or Pinot Grigio, as the Italian examples are more commonly labeled. But did...

Ask a Bartender: What’s Wrong with Drinking Alone?

I see no problem in having a drink by yourself. It’s actually a nice luxury.

Nguyen: Pay to Play Investigation of Craft Beer Industry Comes to a Head

Even if you are only a casual beer drinker and not a self-identified beer nerd or craft beer attorney like myself, the recent...

Ask a Bartender: How Many Ways is Too Many Ways to Split a Check?

Unwritten rules for splitting the tab vary between going out for dinner and going out for drinks. When you’re going out to dinner,...

Leather Storrs: A Word for the Unseasoned Chef

At least once a week, when I’m throwing a 50# bag of something over my shoulder, I’ll mutter my favorite Nick Cage...

Ask a Bartender: Why Didn’t You Cut Me Off Last Night?

No two drunken nights are the same, and for some, that’s a blessing. You can try to duplicate it, sure, but where is...

Leather Storrs: Cooking with Someone You Love

When I was 4, my mom was invited to be a teaching physician at Saint John’s hospital in London. My father and I went...

Ask a Bartender: Which Fenway Park Bars are Best?

Image: Cold Beer at Fenway by NHJay / Flickr

Another long-awaited baseball season is upon us, which gives everyone more reason than ever to flock to Fenway Park. Whether you are headed to the...

The Cellar: The Whites of Châteauneuf-du-Pape

At a recent tasting at the Providence Wine Academy participants learned about, and tasted through, the diverse and quality driven wines France&rsquo...

Leather Storrs: The Undeniable Politics of Food

Concerns about water, weather, pollution and global strife come together in the increasingly political arena of food. In addition, there is a growing awareness about...

slides: How to Use Spearmint: An Aromatic, Medicinal Herb

Whether you are vegan or carnivorous, aromatic spearmint, which thrives in wet soil—yo! Portland—adds fresh, nourishing flavor and brightness to...

Ask a Bartender: Is Garnish Really Necessary?

First, let’s be clear. A garnish is any type of embellishment that is not an ingredient that is used in the mix to...

The Cellar: Try Something New – Try Lagrein

This week we will be featuring two wines made from a grape variety called Lagrein. While relatively new to our local wine markets, wines made...

Leather Storrs: James Beard Awards and the Changing Culinary Industry

A stretchy culinary paraphrase of Einstein’s seminal anti-war bumper sticker goes like this: You cannot simultaneously bitch about and benefit from chef adulation....

Girls, Inc. of Worcester to Host First Networking Leadership Breakfast

Girls Incorporated of Worcester will be hosting their First Networking Leadership Breakfast on Thursday. The event is an opportunity for Girls, Inc. alumni to reconnect...

Leather Storrs: How to Make the Best Grill Paste

“The Paste” is a gutsy, aggressively seasoned rub for grilling. I have been doing this goopy rub for years, it is infinitely malleable...

The Cellar: Caro

In this installment of our ongoing series ‘The Making of a World Class Wine’ I am highlighting an interesting and very delicious red...

Getting Out: The Ten Best Appetizers in Worcester

Worcester residents have it easy when they need to find a good restaurant to go to. Great places to eat are literally in every part...

Holden Chef Subject of Documentary Exploring Women in the Restaurant Industry

Valerie James

Valerie James, chef and owner of Val’s Restaurant in Holden, will be the subject of a feature length documentary that looks at the...

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