tag:blogger.com,1999:blog-46806496375998924592024-03-19T13:55:44.468-05:00by Sandra CrittendenOut and about,
seeking only the good.
Sharing my travel stories,
food and wine adventures
and things to do in my hometown of Houston and beyond.Unknownnoreply@blogger.comBlogger227125tag:blogger.com,1999:blog-4680649637599892459.post-25173162256114335332023-02-10T15:23:00.001-06:002023-02-10T15:23:06.948-06:00The New Tasting Menu at March<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYr2AEidJJBdR-m5VztxDCxiV9ctBaJWXdV_nx3WDxrcMeS0Ya7DyOB0PLLRWXmxHjZtEdjz1l6XpJqtwIGupJX_WuP4lJjrpCGgQ1CQFcZdPt7AmgeanhgeusYJueSp0WOq5SQcHgbWLhWoD9JdH9XW3KH7kuXF9trNLZgYtWLdtOeZta3-2uPRMy/s1511/IMG_3870.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1134" data-original-width="1511" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYr2AEidJJBdR-m5VztxDCxiV9ctBaJWXdV_nx3WDxrcMeS0Ya7DyOB0PLLRWXmxHjZtEdjz1l6XpJqtwIGupJX_WuP4lJjrpCGgQ1CQFcZdPt7AmgeanhgeusYJueSp0WOq5SQcHgbWLhWoD9JdH9XW3KH7kuXF9trNLZgYtWLdtOeZta3-2uPRMy/w640-h480/IMG_3870.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Starting with the house vermouth in The Lounge</td></tr></tbody></table><p>March, Goodnight Hospitality's tasting menu restaurant, is marching into the new season with Greece as their latest culinary inspiration. March is one of my favorite restaurants in Houston for a fine dining experience. Though we do not have Michelin starred restaurants in Texas, this is certainly an establishment that would deserve their top ranking. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEVJ4UnslGzZyCPgSf7tryWCOYHqOFUOHdlbMLanmHmY4lGBg8HZwcySQDH2AhtsHS25ibdWTYZ3M7e4yYK90UXI6vWj5qfrBy_WzNcI5JVQ0PWnAsBFw1nOB5zi_MwcwAGl_5n0HYk8OUZ12pGB8qJ1R6U46HBIl72rKq6iMIXNa8PTHS2ekbKXK/s2016/IMG_3874.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbEVJ4UnslGzZyCPgSf7tryWCOYHqOFUOHdlbMLanmHmY4lGBg8HZwcySQDH2AhtsHS25ibdWTYZ3M7e4yYK90UXI6vWj5qfrBy_WzNcI5JVQ0PWnAsBFw1nOB5zi_MwcwAGl_5n0HYk8OUZ12pGB8qJ1R6U46HBIl72rKq6iMIXNa8PTHS2ekbKXK/w480-h640/IMG_3874.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The latest rendition of the March Martini.</td></tr></tbody></table><p><br />I went on opening night to taste the 9 course Exploration menu with the 9 course Classic drink pairings. The Classic drinks menu features mostly wines from Greece while the pricier Premier menu features wines from around the world. I was more interested in trying the Greek wine selections with this new menu.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLXtdxZWzi4vWLba3KVFxofYujMWVlCjMENcPk2HMnOcuXeOt1tCcHXSZjn_itNWAfg888-1YO5LkJDzRbp7c9O-KcjbMV53aARa1-JjU32ZVKmupGBqTb07v1PIUFFV9gRfGxmFbwU4MOokMY5TvmdXO7T9oP76zF4uAWdhw8XxiRCVBYBW_GPaW/s2016/IMG_3884.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLXtdxZWzi4vWLba3KVFxofYujMWVlCjMENcPk2HMnOcuXeOt1tCcHXSZjn_itNWAfg888-1YO5LkJDzRbp7c9O-KcjbMV53aARa1-JjU32ZVKmupGBqTb07v1PIUFFV9gRfGxmFbwU4MOokMY5TvmdXO7T9oP76zF4uAWdhw8XxiRCVBYBW_GPaW/w640-h480/IMG_3884.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Lounge Snacks served on a Portuguese Surrealejos tile.</td></tr></tbody></table><p><br /></p><p>My friend, Jeanette, and I arrived at 5:30 to enjoy some time at The Lounge before beginning our gastronomical adventure. All guests to The Lounge receive a pour of the house Vermouth (which changes seasonally) and a tile with four unique bites to start. We each ordered a cocktail, the March Martini, which comes with a fried olive to start. Anther add-on option that we did not partake of is caviar service. The Greek snack starter tile included Kataifi & Shrimp, Grape & Halloumi, Olive oil & Escargot, and Loukoumas & Foie gras. Our server explained that we would be seeing this theme of Wheat, Grapes, and Olives throughout our meal.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqCTgzf8xSm6_lmqGK3WtPuqi1WWc_GphKLEyvSFG4ue6XP3mqfp99rSpy8nMY0j7ohGFoAV2L-_TWPfYShMKom4hssnXdbXFe2B38kHWxxxMyUhwJYhrfqUU_ehrpyJiR3OXsHB5DaehnhHiVCKmcmvSpxk2m52Pd14Ygige2J2bFdaB9Fg2te__/s1280/IMG_3889.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqCTgzf8xSm6_lmqGK3WtPuqi1WWc_GphKLEyvSFG4ue6XP3mqfp99rSpy8nMY0j7ohGFoAV2L-_TWPfYShMKom4hssnXdbXFe2B38kHWxxxMyUhwJYhrfqUU_ehrpyJiR3OXsHB5DaehnhHiVCKmcmvSpxk2m52Pd14Ygige2J2bFdaB9Fg2te__/w640-h480/IMG_3889.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Course 1 Horiatiki with micro cucumbers and trout roe.</td></tr></tbody></table><p>We were the first guests to be seated in the dining room but the tables were quickly filled. Each course was presented and explained as were each of the wine pairings throughout our Hellenic experience. The first course is called Horiatiki which essentially translates to Greek Salad so the creative license is on display immediately. This dish was served with 2021 Gerovassiliou Malagousia from Macedonia.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxQdmls0uzkgArhJnvzcq1z0R8SEZpSznlpIjatuEpZF3WLJlotzQ2BlolCEPWu36iDJLTsnguJ8VRSoq_mE-nYyLwDoeIpTaBDF3eiYqMNjAshKUjKOYPcoX45xSJ6lqWfyarCSioc5SW4Q627zgUxfp9kIPrNDQ9-pb2iVOJj-WVQIVVKCjeK5K/s1511/IMG_3897.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1134" data-original-width="1511" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxQdmls0uzkgArhJnvzcq1z0R8SEZpSznlpIjatuEpZF3WLJlotzQ2BlolCEPWu36iDJLTsnguJ8VRSoq_mE-nYyLwDoeIpTaBDF3eiYqMNjAshKUjKOYPcoX45xSJ6lqWfyarCSioc5SW4Q627zgUxfp9kIPrNDQ9-pb2iVOJj-WVQIVVKCjeK5K/w640-h480/IMG_3897.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Course 2 Xtapodi</td></tr></tbody></table><p>Next, was Xtapodi or Octopus. While grilled octopus seems to be an ever present menu item these days, this was my favorite presentation that I have ever enjoyed with the octopus very thinly sliced with red grapes, roasted walnut tarator, and beluga lentils. This dish was paired with 2017 Sclavos Robola 'Vino di Sasso' from Cephalonia.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMD18bwky7Xh_D1vxiFW63dx8C7GHR0fbq0ougjeSAxUgTic6MNr1gltVOjv9P9yHEJFQirOesRMU7ou6I6r6ibmmSC_lXBxSQVT94QZhU4rF2weeoph-OEMkAfWwX2_GJqjIG91Ybp1oClDwj9PsUylataNkRXnpEjNdA5wTJDzLKh4lUKXPh3gYQ/s1308/IMG_3905.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="981" data-original-width="1308" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMD18bwky7Xh_D1vxiFW63dx8C7GHR0fbq0ougjeSAxUgTic6MNr1gltVOjv9P9yHEJFQirOesRMU7ou6I6r6ibmmSC_lXBxSQVT94QZhU4rF2weeoph-OEMkAfWwX2_GJqjIG91Ybp1oClDwj9PsUylataNkRXnpEjNdA5wTJDzLKh4lUKXPh3gYQ/w640-h480/IMG_3905.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Course 3 Lavráki</td></tr></tbody></table><p><br />The bounty from the sea continued with Lavráki: lobster skordalia, preserved lemon, and golden kaluga paired with 2019 Domaine de Kalathas Aspro Potimisi '10+12' from Cyclades. This was another favorite plate of the night.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbK9xuFPLZx5_yOiKtfZcW2ajcV02Tif6U_NojIrTRFq55OD8Wg63X95IW2HG0TUW2AI8yFycr_mOwMraCIwuhTi_bzUAJa0MCJY5rQQ2xN5lR64ELvcLeQJ_dlYGjA1tT7I_yYG0_h9TwzlaZrvT9t-u-lFc8znyKQVyXQ59u7KX-tAgloZKLIFg/s1511/IMG_3916.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1134" data-original-width="1511" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCbK9xuFPLZx5_yOiKtfZcW2ajcV02Tif6U_NojIrTRFq55OD8Wg63X95IW2HG0TUW2AI8yFycr_mOwMraCIwuhTi_bzUAJa0MCJY5rQQ2xN5lR64ELvcLeQJ_dlYGjA1tT7I_yYG0_h9TwzlaZrvT9t-u-lFc8znyKQVyXQ59u7KX-tAgloZKLIFg/w640-h480/IMG_3916.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Course 4 Spanakopita</td></tr></tbody></table><p>Next up was a vegetable course featuring braised spinach, hedgehog mushrooms, and feta billed as Spanakopita, a far cry from the baked frozen version so often passed at cocktail parties. This course was served with 2020 Skouras Agiorgitiko 'Saint George' from Nemea. This is one of the few Greek grape varieties that I am familiar with, it is often compared to Cabernet Sauvignon.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVTxX1s8VkFF4UMJdmrOIeQh3zAwiBlgyP3nmz8EBPO4HnfHq1_4dE43ABYT38hbiTDjrgP3yzxoWrf7HjS5E_INYYzvBBxLW5BH3CZPjZYeo-hRRCNnIAcrdxmG4cRNoqYYECiO7MRchYaawW_MRYMMPXCXFvEkDMPhh17r1u0UQLgHw8JMU_GM5/s2016/IMG_3934.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVTxX1s8VkFF4UMJdmrOIeQh3zAwiBlgyP3nmz8EBPO4HnfHq1_4dE43ABYT38hbiTDjrgP3yzxoWrf7HjS5E_INYYzvBBxLW5BH3CZPjZYeo-hRRCNnIAcrdxmG4cRNoqYYECiO7MRchYaawW_MRYMMPXCXFvEkDMPhh17r1u0UQLgHw8JMU_GM5/w480-h640/IMG_3934.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kevin explaining the Course 5 - Opson Kai Sitos as Jeanette intently listens.</td></tr></tbody></table><p>The fifth course billed as Opson Kai Sitos was a spread of several different things to mix and match as we saw fit. It included saganaki, salt cod, loukaniko, crab butter, and barley bread. This was paired with a Greek beer, Mythos Lager and a glass of Plomari 1894 Ouzo.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyAVe3x5_qkQ1KPRJ5jpOt3Zh6AxxbDQx20UsznwJl6nZCQMAI6JmwoUcCkim08s0-pOAyfhKp0bLXsuiORNQPnUoEJ0KbHlI7xxNan7gHaBGZu94VJCrQkiHuaMpT1BtXlHEo_XSY04hQBHgKOfcij4_psZzD7yX-i9AU6f815RJXZ_Ea4l6WEHx/s1511/IMG_3939.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1134" data-original-width="1511" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyAVe3x5_qkQ1KPRJ5jpOt3Zh6AxxbDQx20UsznwJl6nZCQMAI6JmwoUcCkim08s0-pOAyfhKp0bLXsuiORNQPnUoEJ0KbHlI7xxNan7gHaBGZu94VJCrQkiHuaMpT1BtXlHEo_XSY04hQBHgKOfcij4_psZzD7yX-i9AU6f815RJXZ_Ea4l6WEHx/w640-h480/IMG_3939.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Course 6 Moussaka</td></tr></tbody></table><p>The sixth course was the Moussaka but nothing like the heavy eggplant and potato casserole that carries the same name. Lamb belly was the star of the plate with charred eggplant and dots of a whipped kefalotyri cheese sauce. This was presented with a French wine, the 2018 Faury Syrah 'Vielles Vignes' from Saint Joseph in the Rhône Valley.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMKc_4s7EljO-AhiHotE1t1LkqWGeBDrOMMYgCSRfVjd_PwBJ7efrlAN5w9PBGVLfHmlXt9dRSdtQWmQ_n2qSAuO3ZHnQ8UHXKO6aZBKvfcpZ6C81ExiiCjNzr2777HGKmrxelMQCVgzaxt44QQXEaD3mOFDZNKdEs-hnACc1OaGWcQf3MUuHNulc/s1708/IMG_3957.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1708" data-original-width="1281" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMKc_4s7EljO-AhiHotE1t1LkqWGeBDrOMMYgCSRfVjd_PwBJ7efrlAN5w9PBGVLfHmlXt9dRSdtQWmQ_n2qSAuO3ZHnQ8UHXKO6aZBKvfcpZ6C81ExiiCjNzr2777HGKmrxelMQCVgzaxt44QQXEaD3mOFDZNKdEs-hnACc1OaGWcQf3MUuHNulc/w480-h640/IMG_3957.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Kevin adding a flourish to Course 7<br /><br /><div style="text-align: left;">Course Seven included some premium slices of A5 Wagyu beef with lemon potatoes and nepitella yogurt garnished with a caper leaf. The wine selection for this was 2020 La Tour Melas 'Cyrus One" from Achinos, it is a blend of Agiorgitiko and Cabernet Franc.</div></td></tr></tbody></table><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFapejtJofs8hoxknoe9e1iDaDmm5ON4Fb1IeQqu6AA1k8AKWdt1nf1P9HYv01Z8FjajDpQ7RPnTCNyLVqioOC4wKj_Imlcwf8AmY4Jrdb4x6PNMYFa3moy-MC0XXpBN2s4gFyDp0BOE4FeuAzgFJNpTD2bJoqYVLLomzcKoxdPznMELCf9S_c7m-/s1280/IMG_3960.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFapejtJofs8hoxknoe9e1iDaDmm5ON4Fb1IeQqu6AA1k8AKWdt1nf1P9HYv01Z8FjajDpQ7RPnTCNyLVqioOC4wKj_Imlcwf8AmY4Jrdb4x6PNMYFa3moy-MC0XXpBN2s4gFyDp0BOE4FeuAzgFJNpTD2bJoqYVLLomzcKoxdPznMELCf9S_c7m-/w640-h480/IMG_3960.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Course 8 Galatopita</td></tr></tbody></table><div><br /></div><div>Course eight brought Galatopita to the table which traditionally is a custard pie. This non-traditional version included toasted rice and pomagranate. A glass of 2019 Donnafugata Zibbibo 'Ben Rye' which is an Italian Passito di Pantellaria accompanied it and Course nine, Giaoúrti, a yogurt topped with kalamata olive oil and lemon balm. I added an espresso to finish my meal.</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_g3norncmxifb3aJ5Q5ABbLRFCAszINuPDnzoA5e4iM768IebfTketqXw-G05Hf-Un32EqiEWCQutn2NEVuVGbHL3lIRvU98tHn0GVQfaTGaOznmOXT1c5KHKlnBWCNsR_5V8LgTNb0ovQtsO3if_zDrYHIKGeBI69Yk0VvzD-WsSxZY94VGBdfDu/s1170/IMG_3998.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="836" data-original-width="1170" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_g3norncmxifb3aJ5Q5ABbLRFCAszINuPDnzoA5e4iM768IebfTketqXw-G05Hf-Un32EqiEWCQutn2NEVuVGbHL3lIRvU98tHn0GVQfaTGaOznmOXT1c5KHKlnBWCNsR_5V8LgTNb0ovQtsO3if_zDrYHIKGeBI69Yk0VvzD-WsSxZY94VGBdfDu/s320/IMG_3998.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Course 9 Giaoúrti<br /><br /><br /></td></tr></tbody></table><p>Course nine was not the end, however, 3 different mignardises, not pictured, arrived to the table for the finale of our meal, each tiny treat inspired by other Greek sweets. This is my fourth visit to March, they opened late March of 2021 and I have looked forward to tasting each change of the menu. The name March signifies the boundary between frontiers or realms where there are layers of cultures and ecosystems. Each new menu explores a different part of the Mediterranean.</p><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLORdhVwJIbY5HO96LLKU1iPzF2VRJEy-IlW6W6JRLfZcYNZBOrcau5tzOP4OCbDn-MQTNtFgKkSImKgksTVMx5abUVEHL55AtoIiRUg2VN8Q1zrva3cAtBCjBIvBt4KsfbGYAjHuXAlwCkCP5h2NjelKDp7IAHfa4Gm3HKSZAAk15rYrCiJOL9lr/s2016/IMG_3956.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLORdhVwJIbY5HO96LLKU1iPzF2VRJEy-IlW6W6JRLfZcYNZBOrcau5tzOP4OCbDn-MQTNtFgKkSImKgksTVMx5abUVEHL55AtoIiRUg2VN8Q1zrva3cAtBCjBIvBt4KsfbGYAjHuXAlwCkCP5h2NjelKDp7IAHfa4Gm3HKSZAAk15rYrCiJOL9lr/w480-h640/IMG_3956.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Haley James, part of the Sommelier team, oversaw our beverages on this evening.</td></tr></tbody></table><p><br /></p><div>As I stated previously, I consider this to be a top dining experience in Houston that unquestionably rivals some starred Michelin restaurants that I have been fortunate to enjoy in both the U.S and in Europe. It is meant to be a unique gastronomical journey through a Mediterranean region via a decidedly contemporary approach. The service is always impeccable, the wine pairings are spot on, and the meal is indisputably memorable. Highly recommended for enophiles and gourmands looking for an exclusive and uncommon night out in Houston, it is a three out of three stars experience. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-76679114148763551012023-02-04T14:08:00.002-06:002023-02-04T14:08:16.756-06:00Love Libations - Share Some Wine with Your Valentine<p> As seen in the February 2023 issue of Galveston Monthly magazine, wine recommendations to make Valentine's special.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_SQ054h6KT4HHDCzs1NMRRS2neQlyeQ6Fw99n2YP_wUrW5abgcvJrQnd3QDRAFxRiQp18uvcj1FWcaWFv6bcbjWBR_qbKIlNJc66fdEHXjZ9Ijlm1ECpAJEmue2VnNto77byCoNUwZPxv77JTuKW_puYGgLnukBM8nSkPTXeYbNayQcBbHUUBwSEqw/s3263/048_GalvestonMonthly_0223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis_SQ054h6KT4HHDCzs1NMRRS2neQlyeQ6Fw99n2YP_wUrW5abgcvJrQnd3QDRAFxRiQp18uvcj1FWcaWFv6bcbjWBR_qbKIlNJc66fdEHXjZ9Ijlm1ECpAJEmue2VnNto77byCoNUwZPxv77JTuKW_puYGgLnukBM8nSkPTXeYbNayQcBbHUUBwSEqw/w492-h640/048_GalvestonMonthly_0223.jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0VkouXhcjTjub_Sfm3xw19GbJh6AiDRxBeLRn8PSvI8Sp6MYVX7SooBmkrSn22O7PgisHSx8d6O_4JzZBfPPRC-MdIPAB0mHx2uNtOe7mRoluXrgWRlzwsxk_5kn7-qLPssqJwbee32ndJUor3I-RkiG7X_6ssZZSepwZYP8KGlU63dH9g1imLbfiA/s3263/049_GalvestonMonthly_0223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0VkouXhcjTjub_Sfm3xw19GbJh6AiDRxBeLRn8PSvI8Sp6MYVX7SooBmkrSn22O7PgisHSx8d6O_4JzZBfPPRC-MdIPAB0mHx2uNtOe7mRoluXrgWRlzwsxk_5kn7-qLPssqJwbee32ndJUor3I-RkiG7X_6ssZZSepwZYP8KGlU63dH9g1imLbfiA/w492-h640/049_GalvestonMonthly_0223.jpg" width="492" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-18418599235423785342023-01-07T06:00:00.001-06:002023-02-04T14:01:58.230-06:00Blend into the New Year<p> From the January issue of Galveston Monthly magazine, recommended red wine blends.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjde1OvdlPVhVWlIt8i9EuiyqNjER1-IAzGgkY4gotF_ry1bhYu3iDkcnAYcBLeAn__BOOBZchjIHywiRIZTshseE4ry_aX9ZTuifiuigRoNqQsxm0-incnMYufA22aqoY6-hIzf9N7two39vLg69xij85Do1Qi1QLlsJF23ByAlwpJO0fQJeDDfQc26Q/s3263/46_GalvestonMonthly_0123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjde1OvdlPVhVWlIt8i9EuiyqNjER1-IAzGgkY4gotF_ry1bhYu3iDkcnAYcBLeAn__BOOBZchjIHywiRIZTshseE4ry_aX9ZTuifiuigRoNqQsxm0-incnMYufA22aqoY6-hIzf9N7two39vLg69xij85Do1Qi1QLlsJF23ByAlwpJO0fQJeDDfQc26Q/w492-h640/46_GalvestonMonthly_0123.jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAAJd53Whkdq8dw3bNQRapZoshd6gcaO4ZZL-pnfLaDOS1LfJnc7llxUKA8-W4QGb9AOQUG5kJ_SfNMmrw0cMQFgApEjvbaB88Efp5Tvf886T9AqFjOZ_2sDpK4Xqw5O8fW1NP8jcsYH0EEKdXaMgpiX3lr5gFKAInl5sQtvHj-N0GotuD3e2B9Q1Dg/s3263/47_GalvestonMonthly_0123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAAJd53Whkdq8dw3bNQRapZoshd6gcaO4ZZL-pnfLaDOS1LfJnc7llxUKA8-W4QGb9AOQUG5kJ_SfNMmrw0cMQFgApEjvbaB88Efp5Tvf886T9AqFjOZ_2sDpK4Xqw5O8fW1NP8jcsYH0EEKdXaMgpiX3lr5gFKAInl5sQtvHj-N0GotuD3e2B9Q1Dg/w492-h640/47_GalvestonMonthly_0123.jpg" width="492" /></a></div><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-65273454149068444772022-12-01T07:00:00.015-06:002022-12-10T09:27:17.485-06:00Ten Pinot Noir Wines to Drink Now<p>As seen in the current Decemeber 2022 issue of <a href="https://www.galvestonmonthly.com/food-drink/ten-wines.html">Galveston Monthly</a>. I recommend some of my top scoring wines selected at a private blind tasting hosted by <a href="https://thedrunkencyclist.com/2022/11/23/the-fifth-annual-blind-tasting-of-american-pinot-noir-part-three-with-final-results/">The Drunken Cyclist</a>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWCcvTHhF640Rl40KOszQDDFBSE8T2ddixTd8sZ_IgLVJLDz-pDcgXD-4hGcxMJBB5kaj-UJgpf-VvXw1fdvX4ZRnGsLbdmYDdx5jUOw4aU8YZ1xjWJoj1zRYGxH34JLgV4NF7nkOOH9Hwn71o6VskueXUdnK6tPA-JLhmB3qv5D9BXRHXe8OK5olnA/s3263/038_GalvestonMonthly_1222%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWCcvTHhF640Rl40KOszQDDFBSE8T2ddixTd8sZ_IgLVJLDz-pDcgXD-4hGcxMJBB5kaj-UJgpf-VvXw1fdvX4ZRnGsLbdmYDdx5jUOw4aU8YZ1xjWJoj1zRYGxH34JLgV4NF7nkOOH9Hwn71o6VskueXUdnK6tPA-JLhmB3qv5D9BXRHXe8OK5olnA/w492-h640/038_GalvestonMonthly_1222%20(1).jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9kH4JyZ8sWf61j0mSwyFvleoYD4sd_pbhlo0Zi_3UK9WyVdm7loELGF4jo9L0VmQgSes49WFzfHYO6JLWYSedl_UDUpCC8hcxhsHpDdtbfcPlS_LStwPivLBCvjOdGeb4JTk_fdKkQGovWJF9AFQE0zFjdgS-WwiY8bw9T06WOek9leD_V-IJPup0A/s3263/039_GalvestonMonthly_1222%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj9kH4JyZ8sWf61j0mSwyFvleoYD4sd_pbhlo0Zi_3UK9WyVdm7loELGF4jo9L0VmQgSes49WFzfHYO6JLWYSedl_UDUpCC8hcxhsHpDdtbfcPlS_LStwPivLBCvjOdGeb4JTk_fdKkQGovWJF9AFQE0zFjdgS-WwiY8bw9T06WOek9leD_V-IJPup0A/w492-h640/039_GalvestonMonthly_1222%20(1).jpg" width="492" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-44264641119816926672022-11-19T14:04:00.000-06:002023-02-04T14:04:56.791-06:00A Beginner's Guide to the Wines of Bordeaux<p>A guide to Bordeaux is the subject of my wine article in this month's <a href="https://www.galvestonmonthly.com/food-drink/wines-of-bordeaux.html">Galveston Monthly</a> magazine. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1f7Gal4Tz2vVAEjQvnogbtnqMZQk43ikXHHUkdP0vYsvDLZk0aGz1gwTXi3cMex__0BBkZ5wcqIV_2OdLAMC4UVwA1mthl3BmHBgNneEh5ZYDP_QX-yfDzk74X2CpLhLb_wXRCDB2eZ6t8d0x-IQLT1CI5qPq7-FPd0Rln8XwJvpnBYaii8U5I3cYA/s3263/042_GalvestonMonthly_1122%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1f7Gal4Tz2vVAEjQvnogbtnqMZQk43ikXHHUkdP0vYsvDLZk0aGz1gwTXi3cMex__0BBkZ5wcqIV_2OdLAMC4UVwA1mthl3BmHBgNneEh5ZYDP_QX-yfDzk74X2CpLhLb_wXRCDB2eZ6t8d0x-IQLT1CI5qPq7-FPd0Rln8XwJvpnBYaii8U5I3cYA/w492-h640/042_GalvestonMonthly_1122%20(1).jpg" width="492" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-FIv_wdA2suTHdD8oc3pdl2dNe86B45Xp3pPr4SdxlO-Afmn_000g9MIWeQ20PSpqj2K_A-gsO-8XKxbcgn8Q3pHbRXS7kDVsmUu__vV8BFHucetliDFK44-Xc1xrJul7tuwwfo0awUZWkj_OptL4YJG8TYL3WbOEIwAZ1pZY--ENeCuAAoOFLK5lg/s3263/043_GalvestonMonthly_1122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT-FIv_wdA2suTHdD8oc3pdl2dNe86B45Xp3pPr4SdxlO-Afmn_000g9MIWeQ20PSpqj2K_A-gsO-8XKxbcgn8Q3pHbRXS7kDVsmUu__vV8BFHucetliDFK44-Xc1xrJul7tuwwfo0awUZWkj_OptL4YJG8TYL3WbOEIwAZ1pZY--ENeCuAAoOFLK5lg/w492-h640/043_GalvestonMonthly_1122.jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><br /><br /></div><br /><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-59503978243188292472022-10-06T12:21:00.004-05:002022-10-06T12:21:29.010-05:00Texas Vintage Report 2022<p>October is Texas Wine Month, I started my celebration looking at the harvest reports for 2022 and shared my findings in this month's issue of <a href="https://www.galvestonmonthly.com/index.html">Galveston Monthly</a> magazine which is on the stands now and has been posted both here and in <a href="http://www.winelifehouston.com/">Wine Life: Houston</a>.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsC8hnp_U3WdNUrNUR14XHvZSD2LyjaMl4yqRBU9X9udyZ-7URF_y9BxQTnNukWIPxmZ6s_90o8WQ_A_Pi-QuagntYShBPWt0KoIxsniPbNs7XOSTke_S8qUWjL9wGHH38AWsuDZLG4NW_UOn5tiE7_qItKruum-7W6hcwfcSs-0KOV2qVYQ8EpwV1cA/s3263/042_GalvestonMonthly_1022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsC8hnp_U3WdNUrNUR14XHvZSD2LyjaMl4yqRBU9X9udyZ-7URF_y9BxQTnNukWIPxmZ6s_90o8WQ_A_Pi-QuagntYShBPWt0KoIxsniPbNs7XOSTke_S8qUWjL9wGHH38AWsuDZLG4NW_UOn5tiE7_qItKruum-7W6hcwfcSs-0KOV2qVYQ8EpwV1cA/w492-h640/042_GalvestonMonthly_1022.jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4pe8GNZ4Nur6R6WSyxzgjrLQ0U9AwLmfxzfJ7MZUMriKgLOM9H8Z3U6TMFQtxT3w4D3d4hIlLxrIcUKB4Xxc6abc7fz3-AlNGQ_YiWcbWxu9RFu7QwJ6tl9TboJWM4RXv-2rRVvjMjgYwN99MgrEtOiT-iRv05LPM5YoFPjjv6p2gNxQga9zH40HOA/s3263/043_GalvestonMonthly_1022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn4pe8GNZ4Nur6R6WSyxzgjrLQ0U9AwLmfxzfJ7MZUMriKgLOM9H8Z3U6TMFQtxT3w4D3d4hIlLxrIcUKB4Xxc6abc7fz3-AlNGQ_YiWcbWxu9RFu7QwJ6tl9TboJWM4RXv-2rRVvjMjgYwN99MgrEtOiT-iRv05LPM5YoFPjjv6p2gNxQga9zH40HOA/w492-h640/043_GalvestonMonthly_1022.jpg" width="492" /></a></div><br /><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-85760684402378783302022-09-09T19:40:00.000-05:002022-09-09T19:40:01.541-05:00The Ultimate Zinfandel Experience<p>September is California Wine Month and I share the ultimate Zinfandel Experience with wine lovers in Galveston in the current issue of Galveston Monthly magazine to celebrate the Golden State's signature grape. Read all about it here and then purchase your tickets at <a href="https://zinfandelexperience.com/">https://zinfandelexperience.com/</a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuV6eNYchRHhU7--3XSrgSILL5tvRmle4t1Vy8p9m6sRDVjwsIPt5YYxKGetHNDCTiIw3Lp4wEO5BAuUPV62UZ3BMzuDYdgJ7Bc_v_w3_vXuzdW5brwjjDHam1cdlifTE9i3K1839y39w10Bi-c50xKg_KH_HZdJAfG8olmNsujWwjdc2vWdDqOKn6Ng/s3263/042_GalvestonMonthly_0922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuV6eNYchRHhU7--3XSrgSILL5tvRmle4t1Vy8p9m6sRDVjwsIPt5YYxKGetHNDCTiIw3Lp4wEO5BAuUPV62UZ3BMzuDYdgJ7Bc_v_w3_vXuzdW5brwjjDHam1cdlifTE9i3K1839y39w10Bi-c50xKg_KH_HZdJAfG8olmNsujWwjdc2vWdDqOKn6Ng/w492-h640/042_GalvestonMonthly_0922.jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmb2LbVvjQsoSQPi_YKwLFEksbgDtXKCEaAXTJiqufoUfcziQouZF_9v3xoZKvVTgXQ1jUEkEefNr4n2mIv0dvf5OHmufJ5tv7GQQnK4cTg4asp06b0osCaegtMJlPEHjdKMPF_UxTIboNhPRsXDmFOqM4999k_lvS6a8al8H_62YQEc6yqkO1NaZQA/s3263/043_GalvestonMonthly_0922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmb2LbVvjQsoSQPi_YKwLFEksbgDtXKCEaAXTJiqufoUfcziQouZF_9v3xoZKvVTgXQ1jUEkEefNr4n2mIv0dvf5OHmufJ5tv7GQQnK4cTg4asp06b0osCaegtMJlPEHjdKMPF_UxTIboNhPRsXDmFOqM4999k_lvS6a8al8H_62YQEc6yqkO1NaZQA/w492-h640/043_GalvestonMonthly_0922.jpg" width="492" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-16567717200020088152022-08-24T14:05:00.005-05:002022-08-24T14:28:41.773-05:00An Immersion at the Bassins de Lumières in Bordeaux<div><div><span style="background-color: white;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94n5XaXQDw_yAqE2tu4HcPkGAzqCVLYAV6MpD-rJXL0XUNnqLDq7gBGvYiCkNguFDUH-6g8idH1vWmVSC_hrtQVs6y4FYTixeoAn_dLJ739kratBcAVJHaIzTLqJm3Bu1uWddLUSzYfRBn3YwHsVusFCBPW_wPtCTX2gZX85C3n5DgJxWa85nPmir4Q/s2016/IMG_7727.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94n5XaXQDw_yAqE2tu4HcPkGAzqCVLYAV6MpD-rJXL0XUNnqLDq7gBGvYiCkNguFDUH-6g8idH1vWmVSC_hrtQVs6y4FYTixeoAn_dLJ739kratBcAVJHaIzTLqJm3Bu1uWddLUSzYfRBn3YwHsVusFCBPW_wPtCTX2gZX85C3n5DgJxWa85nPmir4Q/w480-h640/IMG_7727.jpg" width="480" /></a></div><span style="font-family: arial;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: arial;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: arial;">In 2018, the city of Bordeaux gave four submarine bunker docks to </span><a href="https://www.culturespaces.com/en" style="font-family: arial;">Culturespaces</a><span style="font-family: arial;"> to create a digital arts cultural venue, </span><a href="https://www.bassins-lumieres.com/en" style="font-family: arial;">Bassins de Lumières</a><span style="font-family: arial;">. These digital installations allow visitors to immerse themselves in the works of some of the world's most famous artists. </span></span><span style="background-color: white; font-family: arial;">After two years of extensive renovation work and the installation of state-of-the-art video and sound equipment, The Bassins de Lumières opened its doors to the public in April 2020. </span></div></div><div><span style="background-color: white; font-family: arial;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmk3rVOHl5Usz0qNktLLdrO-LUU-jXf0qZGPud9u-fGHjqqeg-Yl1Ztg4b5MdiY1aO2V3LY_bUcFR8fN_4CMwo7-orrufpz43h8efD5YJDvWcrxN4Jj6euSPriZAGJxS9gWHskuSC9d31Dyq92DBNZ7AdhNuwjtLZoWEZcb1B4pKxvzAdvy7Ch1jqyA/s2016/IMG_7725.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmk3rVOHl5Usz0qNktLLdrO-LUU-jXf0qZGPud9u-fGHjqqeg-Yl1Ztg4b5MdiY1aO2V3LY_bUcFR8fN_4CMwo7-orrufpz43h8efD5YJDvWcrxN4Jj6euSPriZAGJxS9gWHskuSC9d31Dyq92DBNZ7AdhNuwjtLZoWEZcb1B4pKxvzAdvy7Ch1jqyA/w480-h640/IMG_7725.jpg" width="480" /></a></div><br /><span style="background-color: white; font-family: arial;"><br /></span></div><div><span style="background-color: white; font-family: arial;">The current immersive exhibit invites visitors to go on a journey through the city of Venice to discover its artistic and architectural treasures with a stroll along the Grand Canal through the alleys and the squares, and, into the buildings and the churches to see the symbols of an amazing past.</span></div><div><span style="background-color: white;"><span style="font-family: arial;"><br /></span></span></div><div><span style="background-color: white;"><span style="font-family: arial;">Artists featured in this exhibit include Claude Monet, Paul Signac, John Singer Sargent, and Pierre Auguste Renoir. </span><span style="font-family: arial;">The current art exhibit showcases the magic of Venice. The display can be viewed while seated but is best viewed strolling through the venue and seeing the different ways its is reflected on the water below.</span></span></div><div><span style="background-color: white;"><span style="font-family: arial;"><br /></span></span></div><div><span style="background-color: white;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUxokt0dEKRr-OsxWPHNXx-Jp0o2vbK4ot968YvW-qofCalv83cekI8rbNHTHAbtDFOi-5UT1qLhIZJCwPFd-zpLxAOXvXbsjIAHp4jItKoDMjJeg-EF0MPk5nufpZvQk9ptmR1oZJRXmBOVZ98qbFKy0nkWFRWaRyi5tqNGCALzsrNomakWXD8rTNg/s2016/IMG_7732.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUxokt0dEKRr-OsxWPHNXx-Jp0o2vbK4ot968YvW-qofCalv83cekI8rbNHTHAbtDFOi-5UT1qLhIZJCwPFd-zpLxAOXvXbsjIAHp4jItKoDMjJeg-EF0MPk5nufpZvQk9ptmR1oZJRXmBOVZ98qbFKy0nkWFRWaRyi5tqNGCALzsrNomakWXD8rTNg/w480-h640/IMG_7732.jpg" width="480" /></a></div><span style="font-family: arial;"><div><span style="background-color: white;"><span style="font-family: arial;"><br /></span></span></div>The Bassins de Lumières participates in the Art in Immersion program of the </span><a href="https://www.fondation-culturespaces.com/en/home" style="font-family: arial;">Culturespaces Foundation</a><span style="font-family: arial;"> for children who have been marginalized by disease, special needs or social exclusion.</span></span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga90YH8XESDBz_SLOoSFD2IvWdjZY6RzOL3KjVG8D5oTME0-abeP1rI0gsQABMkGBSdwQ792TDnTogGVHK6uxiYAKQ6O7Hsuc2ZDaQOL7PNGQqSEyAZIlIZxDRWgZnZvq_S8kcbuIVgWjbLgBLNKjF-Q6DKP8yoQE6q3Id8x05vCHrhtsCZfxbw2HODw/s2016/IMG_7720.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga90YH8XESDBz_SLOoSFD2IvWdjZY6RzOL3KjVG8D5oTME0-abeP1rI0gsQABMkGBSdwQ792TDnTogGVHK6uxiYAKQ6O7Hsuc2ZDaQOL7PNGQqSEyAZIlIZxDRWgZnZvq_S8kcbuIVgWjbLgBLNKjF-Q6DKP8yoQE6q3Id8x05vCHrhtsCZfxbw2HODw/w480-h640/IMG_7720.jpg" width="480" /></a></div><span style="background-color: white; font-family: arial;"><p><span style="background-color: white; font-family: arial;"><br /></span></p>See more of the moving pictures on my Instagram reel:</span><p></p><p><a data-saferedirecturl="https://www.google.com/url?q=https://www.instagram.com/reel/ChpfX2-ArEb/?igshid%3DMDJmNzVkMjY%3D&source=gmail&ust=1661452346380000&usg=AOvVaw3wMFkKb6qwoPw-f1gIF99Q" href="https://www.instagram.com/reel/ChpfX2-ArEb/?igshid=MDJmNzVkMjY=" rel="noreferrer" style="background-color: white; color: #1155cc;" target="_blank"><span style="font-family: arial;">https://www.instagram.com/reel<wbr></wbr>/ChpfX2-ArEb/?igshid=MDJmNzVkM<wbr></wbr>jY=</span></a></p><p><span style="background-color: white; font-family: arial;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4w7028iGm6q5EmUrsiNzHUEbpwJjVTBU8QLVssRmBHFag8SpScqIV2KYf7C1wjkl3_VHc03kwoeeJpUFZIEPiBHQiP2EejGMIhKB1tIsgq_WrIFNFsglzB6uVo1-iQRS6FQT2VHp7JRE2uMyJCuy452eMpim9SUwduYZrTLmoLAguJ92oLH3CZ-a2A/s2016/IMG_7738.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4w7028iGm6q5EmUrsiNzHUEbpwJjVTBU8QLVssRmBHFag8SpScqIV2KYf7C1wjkl3_VHc03kwoeeJpUFZIEPiBHQiP2EejGMIhKB1tIsgq_WrIFNFsglzB6uVo1-iQRS6FQT2VHp7JRE2uMyJCuy452eMpim9SUwduYZrTLmoLAguJ92oLH3CZ-a2A/w640-h480/IMG_7738.jpg" width="640" /></a></div><span style="background-color: white; font-family: arial;">The History of the Venue</span><p></p><p><span style="font-family: arial;">When Bordeaux fell under the occupation of the German </span><span style="font-family: arial;">troops in late June 1940, it became a strategic base </span><span style="font-family: arial;">for the Axis’ fascist forces. Its primary advantages were its </span><span style="font-family: arial;">access to the Atlantic Ocean, the city's harbor </span><span style="font-family: arial;">equipment, and its strategic location.</span></p><div><span style="background-color: white; font-family: arial;">Italy's Benito Mussolini sent almost half of his submarines to the German U-Boot fleet and the conflict would begin to play out underwater in the world's oceans.</span></div><div><span style="background-color: white; font-family: arial;"><br /></span></div><div><span style="background-color: white; font-family: arial;">Thirty-two vessels from the 11th Gruppo di Sommergibili would be stationed in Bordeaux, carrying out missions from the West of Gibraltar to the Cap Verde Islands, the Brazilian coast, and Japan, transporting raw materials to the Third Reich.</span></div><div><div><span style="background-color: white; font-family: arial;"><br /></span></div><div><span style="background-color: white; font-family: arial;">In September 1941, construction of the 5th Atlantic Coast Submarine Bunker began in Bordeaux and took 19 months to pour all the rein- forced concrete required. The Bordeaux submarine bunker was put into operation on Thursday, May 13, 1943, and included a total surface area of 42,000 square meters with a capacity to house 15 submarines.</span></div><div><span style="background-color: white; font-family: arial;"><br /></span></div><div><span style="background-color: white; font-family: arial;">This base was an important target for the Allied forces and an American air strike on May 17th 1943 caused considerable damage to the harbor along with causing almost 200 civilians deaths. Though the U-Boot-Bunker was hit, it only suffered superficial damage.</span></div><div><span style="background-color: white; font-family: arial;"><br /></span></div><div><span style="background-color: white; font-family: arial;">The last U-Boats retreated, the 12th U-Boat Flotilla dissolved, and the German troops finally abandoned the bunker on August 26, 1944. Two days later, Bordeaux would be liberated without a fight.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-20029851571998376492022-08-06T14:22:00.001-05:002022-08-24T14:28:21.957-05:00Matthew Massey of Madame Zero Champagne<p> In the August issue of Galveston Monthly magazine, I share the story of a local BOI, that's someone who was born on Galveston Island, and his new Champagne brand that recently became available in the local Houston market. Meet Matthew Massey, the man behind the Madame Zero Champagne brand.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73H4Q1_ILI3Kk1bUmWhPYa-UiZ846egbPoSg3I6zta85mc0itSKNeYlKuIkgSV9EGazFIayhWHZTPPwTHMaEUJojDHMSUh9gmZdJWgsqneJQu8uvSvZUrU-SIr4xswsZP1QYxp_aY8tLyFWD3YWon2c5s4wy1IWyfWwsnAE1lLuV-pswOX-dhFwTdMg/s3263/042_GalvestonMonthly_0822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73H4Q1_ILI3Kk1bUmWhPYa-UiZ846egbPoSg3I6zta85mc0itSKNeYlKuIkgSV9EGazFIayhWHZTPPwTHMaEUJojDHMSUh9gmZdJWgsqneJQu8uvSvZUrU-SIr4xswsZP1QYxp_aY8tLyFWD3YWon2c5s4wy1IWyfWwsnAE1lLuV-pswOX-dhFwTdMg/w492-h640/042_GalvestonMonthly_0822.jpg" width="492" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaY8KbIJvxWM-2YsRXVDf8LLGN0DDBXeRHwf9dVNEYSCKit4Mx2jhazeMnvUNHnshhUz-kWJEVnQo74t-XyOOMXY-7vaN5ZUtQ_wK-fLG8uZjMKYSk_8t7wnsjW5cxD6_xGOIRRmgf59hvJN1qTFzdF9JMILq2m5zHDLjlaiuvAXXA723t9izzy8yCw/s3263/043_GalvestonMonthly_0822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaY8KbIJvxWM-2YsRXVDf8LLGN0DDBXeRHwf9dVNEYSCKit4Mx2jhazeMnvUNHnshhUz-kWJEVnQo74t-XyOOMXY-7vaN5ZUtQ_wK-fLG8uZjMKYSk_8t7wnsjW5cxD6_xGOIRRmgf59hvJN1qTFzdF9JMILq2m5zHDLjlaiuvAXXA723t9izzy8yCw/w492-h640/043_GalvestonMonthly_0822.jpg" width="492" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-76678712259806926072022-07-02T14:21:00.000-05:002022-08-24T14:27:42.023-05:00Rioja - as seen in Galveston Monthly<p>In the July issue of Galveston Monthly magazine, I write about Spain's Rioja region and recommend some top producers.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgWqEmjAc1tgvjx9i8SBKeyNCayXySs1G_RIoUE9XRQqILIp7ZDNbFiQLXAUKC5XC3YDsaaPrP1csqNMh0AQY0e-1KyGYyOyWnjdFrE4wYgLs1eZJnuZWZLg2wFRaYr8L6mupZPFHnWW-0IVP2H_DERxDYqRaB-F0JQNQIIp1cyDb9NLxsnzJVBVXEw/s3263/044_GalvestonMonthly_0722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgWqEmjAc1tgvjx9i8SBKeyNCayXySs1G_RIoUE9XRQqILIp7ZDNbFiQLXAUKC5XC3YDsaaPrP1csqNMh0AQY0e-1KyGYyOyWnjdFrE4wYgLs1eZJnuZWZLg2wFRaYr8L6mupZPFHnWW-0IVP2H_DERxDYqRaB-F0JQNQIIp1cyDb9NLxsnzJVBVXEw/w493-h640/044_GalvestonMonthly_0722.jpg" width="493" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1vRaQKJYlXqAU4sxkxodwHnFWJ2NuM-AngN9-JNsBXs-Y22YKSy3PJ2ddZRWheVdREvy8sCbcrUN1PGmJfjfd-ebwDya19cwIZ62cJEYIJ1E3UGzlUhQMFDJlVTJAG0sdBmejZUSavkWAEMCi9EiMstP5e0z9BiL4xohvSjoN99mtzL_dvygqrOSfw/s3263/045_GalvestonMonthly_0722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1vRaQKJYlXqAU4sxkxodwHnFWJ2NuM-AngN9-JNsBXs-Y22YKSy3PJ2ddZRWheVdREvy8sCbcrUN1PGmJfjfd-ebwDya19cwIZ62cJEYIJ1E3UGzlUhQMFDJlVTJAG0sdBmejZUSavkWAEMCi9EiMstP5e0z9BiL4xohvSjoN99mtzL_dvygqrOSfw/w492-h640/045_GalvestonMonthly_0722.jpg" width="492" /></a></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-87833044102866846952022-06-21T07:45:00.003-05:002022-08-24T14:29:02.846-05:00The New Sub-Regions of Willamette Valley<p style="text-align: center;">In the current issue of <a href="http://www.galvestonmonthly.com/food-drink/willamette-valley.html">Galveston Monthly</a> magazine, I explore the new AVAa of Willamette Valley.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAgEjW_Mo1X4JBd60dpkRMWLU1J9yTmU3k4Odlll0uoiOfun0CtCUEF-UmLyH6jRmRG72NYYKBgtY5fE6EU4NdJOOUBebaM2rrx-tsQLvV0BvO7TgGmbHaOr_l3WGpTakFulm5vBut6A2oD1aJUiqw2MHocF6X01LwpKBr4M2LSI8685PRF9M8TDkeA/s3263/044_GalvestonMonthly_0622%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAgEjW_Mo1X4JBd60dpkRMWLU1J9yTmU3k4Odlll0uoiOfun0CtCUEF-UmLyH6jRmRG72NYYKBgtY5fE6EU4NdJOOUBebaM2rrx-tsQLvV0BvO7TgGmbHaOr_l3WGpTakFulm5vBut6A2oD1aJUiqw2MHocF6X01LwpKBr4M2LSI8685PRF9M8TDkeA/w492-h640/044_GalvestonMonthly_0622%20(1).jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-heFutlMfrQCwYZMfh0bCdJ6bHd23qLOBMGhIsylROGnXFqWV-u35HxWrk0u9n0GUBhQgL3Q_ZvkIq9UTpdPwaVO389UJkAk8u20Ni3DSCrnfNI_vsSyJ_Vhs-qhpuvBXssBXK3OWS8ebEigZZ1KrFxZOYzRt3OjMILIMFxn2KPyVZJneZVda0jGO6g/s3263/045_GalvestonMonthly_0622%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-heFutlMfrQCwYZMfh0bCdJ6bHd23qLOBMGhIsylROGnXFqWV-u35HxWrk0u9n0GUBhQgL3Q_ZvkIq9UTpdPwaVO389UJkAk8u20Ni3DSCrnfNI_vsSyJ_Vhs-qhpuvBXssBXK3OWS8ebEigZZ1KrFxZOYzRt3OjMILIMFxn2KPyVZJneZVda0jGO6g/w492-h640/045_GalvestonMonthly_0622%20(1).jpg" width="492" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-57381517207943730132022-05-09T14:03:00.005-05:002022-05-09T14:03:49.692-05:00Aromatic White Wines<p style="text-align: center;"> As seen in the issue of Galveston Monthly magazine.</p><p style="text-align: center;">This month, I share some top picks for aromatic white wines to enjoy this spring and beyond.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8j7SomVRW-PRvdRoCew6xgK8YhYdJQObtnM5uuPmOX1YcXqoPgL_HRsVzHl4OrZpxZDeZl2cXlD3RjeWxGKCa2s_VKbXjj-OcoXpYnYQj7KjIYjOzv1_am6FQH_zqRVwkheRUZDSbl6zYf0iCpruI2iNvQY5m6QZifqnSjIMwkByv6nLNzwcRXhxuPg/s3263/044_GalvestonMonthly_0522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8j7SomVRW-PRvdRoCew6xgK8YhYdJQObtnM5uuPmOX1YcXqoPgL_HRsVzHl4OrZpxZDeZl2cXlD3RjeWxGKCa2s_VKbXjj-OcoXpYnYQj7KjIYjOzv1_am6FQH_zqRVwkheRUZDSbl6zYf0iCpruI2iNvQY5m6QZifqnSjIMwkByv6nLNzwcRXhxuPg/w492-h640/044_GalvestonMonthly_0522.jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJUjmZBggO_KbSX7bsSmFlb8frYQv0X16xrGl7yBtZGQUjyqbC827NaKrS9R8FFNBCgffCiaWT-9-6h69aQkBsFdlc_rGQfxfbAiL9LM7qWGOvKont-brE4IgbU1mFtKXmOgPUVoJAbmzQObw9rty5xumQPF9HYrMz7G3XSLUc9v5GE2ofDSUQgdMPw/s3263/045_GalvestonMonthly_0522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJUjmZBggO_KbSX7bsSmFlb8frYQv0X16xrGl7yBtZGQUjyqbC827NaKrS9R8FFNBCgffCiaWT-9-6h69aQkBsFdlc_rGQfxfbAiL9LM7qWGOvKont-brE4IgbU1mFtKXmOgPUVoJAbmzQObw9rty5xumQPF9HYrMz7G3XSLUc9v5GE2ofDSUQgdMPw/w492-h640/045_GalvestonMonthly_0522.jpg" width="492" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-44665152345913297112022-04-02T06:00:00.002-05:002022-05-09T13:58:35.071-05:00Pinot Gris - One Grape's Journey<p style="text-align: center;"> As seen in the April issue of Galveston Monthly magazine.</p><p style="text-align: center;">Pinot Gris - One grape's journey with Willamette Valley Pinot Gris recommendations.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-MCj1VSZfHn0UpKx8l-xeI_l-zlfEMy7tIohrFw7Pm62aSyvZGPRZHEohETJKD6OChEqS69BaFqykGsVRiO2U4EpJOpMViElOH8372cKHFXkkHuOv0ZWiLgt3MpZG2qcQ4Ixce1JRtAB1Ed5s0v1znNtvX1tMpm10EHTKGHkSGVKMlCmUcsDlynX_0A/s3263/036_GalvestonMonthly_0422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-MCj1VSZfHn0UpKx8l-xeI_l-zlfEMy7tIohrFw7Pm62aSyvZGPRZHEohETJKD6OChEqS69BaFqykGsVRiO2U4EpJOpMViElOH8372cKHFXkkHuOv0ZWiLgt3MpZG2qcQ4Ixce1JRtAB1Ed5s0v1znNtvX1tMpm10EHTKGHkSGVKMlCmUcsDlynX_0A/w492-h640/036_GalvestonMonthly_0422.jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqjJMK9bM_dnG56unEEW2QDknDq1lGMOrrzBpjiZX92i5wB40FTiLxuOR5XCBsgDOA-Hb2XeDR4jzObQTZ4siEOu810rKJ5KrQ-DZH30b1s5oUgs5fkvtDPOGlbZbdRYychYZOCP0JgNvKzxNmJKAG4ahZnWNquqmM5uC642LwH3VITNc7FOgDPjGHw/s3263/037_GalvestonMonthly_0422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqjJMK9bM_dnG56unEEW2QDknDq1lGMOrrzBpjiZX92i5wB40FTiLxuOR5XCBsgDOA-Hb2XeDR4jzObQTZ4siEOu810rKJ5KrQ-DZH30b1s5oUgs5fkvtDPOGlbZbdRYychYZOCP0JgNvKzxNmJKAG4ahZnWNquqmM5uC642LwH3VITNc7FOgDPjGHw/w492-h640/037_GalvestonMonthly_0422.jpg" width="492" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-32689464979730172662022-03-05T05:00:00.001-06:002022-05-09T13:54:25.684-05:00Experience All of Chianti in Galveston Monthly <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">As seen in the March issue of Galveston Monthly</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Explore the lesser known subregions of Chianti with wine recommendations from each.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FGXDJUkSteskV2Jz0MO2FxAbMr8FnuQqzC8_M5a_DKFtzpyOEVLJnsIAdyinu6zbhhml5Thf5swXZv0ML3GIWyvWjmk3uQ_9Y7Ju3Ib-uK-bppGQm4bsbg1jDnJRNwjH-BQjYAKsEPfQRpfETd_M_2qxVaMzhk7mrKxODweeEHbara7TlEVvyCDl4A/s3263/042_GalvestonMonthly_0322%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FGXDJUkSteskV2Jz0MO2FxAbMr8FnuQqzC8_M5a_DKFtzpyOEVLJnsIAdyinu6zbhhml5Thf5swXZv0ML3GIWyvWjmk3uQ_9Y7Ju3Ib-uK-bppGQm4bsbg1jDnJRNwjH-BQjYAKsEPfQRpfETd_M_2qxVaMzhk7mrKxODweeEHbara7TlEVvyCDl4A/w492-h640/042_GalvestonMonthly_0322%20(1).jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfK4BhCEnKQA5pIHfZkKzOrnosF_RZe7Qch9S1-hWGWZ8-EajMYdLSe5_kSUfy3XNyEGkwDbKZhRxahnwN2oH1u7NMuJEnDiT3OU9DXg_JjKk8DL3QC0BrsNALqEmEc-MSav-MUntWgEHR9HVm94HceW8U44waUfWfnD0rCKffFW8uxfucDHLwRydK9w/s3263/043_GalvestonMonthly_0322%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfK4BhCEnKQA5pIHfZkKzOrnosF_RZe7Qch9S1-hWGWZ8-EajMYdLSe5_kSUfy3XNyEGkwDbKZhRxahnwN2oH1u7NMuJEnDiT3OU9DXg_JjKk8DL3QC0BrsNALqEmEc-MSav-MUntWgEHR9HVm94HceW8U44waUfWfnD0rCKffFW8uxfucDHLwRydK9w/w492-h640/043_GalvestonMonthly_0322%20(1).jpg" width="492" /></a></div><br /> <p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-8072715420778312382022-02-05T14:04:00.001-06:002022-05-09T14:09:20.181-05:00Drink French for a Fantastique February<p style="text-align: center;"> As seen in the February 2022 issue of Galveston Monthly</p><p style="text-align: center;">With Mardi Gras approaching, there is no better time to remember the French influence on the Island and drink fantastique this February with wine recommendations all coming from France.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHnnvp2fCgwoaRqnG6Wuq9mngCObbahzjaWVAn-xa6uFcEWHZ3DXzSOKb56DJH-npVAfjx_oYxAQSSqitx16iOCx2saFYuzBYE7Kq0FIKLbYrYa_InZq5LFjw5rqMpmm2_bLqcMFi-70qtGK94Vqugard64Ck-rn0z3HtnRCXlpxgzSY4gdcCKB5QPA/s1632/038_GalvestonMonthly_0222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="1256" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHnnvp2fCgwoaRqnG6Wuq9mngCObbahzjaWVAn-xa6uFcEWHZ3DXzSOKb56DJH-npVAfjx_oYxAQSSqitx16iOCx2saFYuzBYE7Kq0FIKLbYrYa_InZq5LFjw5rqMpmm2_bLqcMFi-70qtGK94Vqugard64Ck-rn0z3HtnRCXlpxgzSY4gdcCKB5QPA/w492-h640/038_GalvestonMonthly_0222.JPG" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2efl6UOExa4TTpMxN88AigMKgZ36R11OMyseoWWk6L2GPoTPIMw2qhWP6uMjIIwcAegBNkc0gdD0V9RQnbmLxfMJFYSrxlnf937MHHI3wVQAPEkph_bC6QVn2-5PM-nogc4J5s8P6mYL9ARlqy3cj6DhMsXB5qyR-toRXenfDi-ZlPGO2AfVCz3sJA/s1632/039_GalvestonMonthly_0222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="1256" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2efl6UOExa4TTpMxN88AigMKgZ36R11OMyseoWWk6L2GPoTPIMw2qhWP6uMjIIwcAegBNkc0gdD0V9RQnbmLxfMJFYSrxlnf937MHHI3wVQAPEkph_bC6QVn2-5PM-nogc4J5s8P6mYL9ARlqy3cj6DhMsXB5qyR-toRXenfDi-ZlPGO2AfVCz3sJA/w492-h640/039_GalvestonMonthly_0222.JPG" width="492" /></a></div><br /><p style="text-align: center;"><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-50530740998423389972022-01-10T15:24:00.000-06:002022-01-10T15:24:05.036-06:00Find Your Zin on the California Zinfandel Trail<p> As seen in the January 2022 issue of <a href="http://www.galvestonmonthly.com/index.html">Galveston Monthly</a> magazine. A recent trip to Paso Robles, California had me thinking about Zinfandel this month which I shared with my readers in Galveston. From Paso Robles to Lodi, join me and find your Zin. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhG50Y9Ti10rBAXPiRmEgf5kOX-Qa5npBSCJj0xWbZHenZNutDw610KaO6881-EoqFujUMPtIxuajlZRIsnICYhJpj6ibuzp9SDUvUWVoZOK-67_lkCvmw8cX374ac_eubzow9Qgnh1CAMDjcGzQ2k7k0J8uLaSvSueFSMkik5ZtjzKFGQCt9TVc5SSbQ=s3263" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhG50Y9Ti10rBAXPiRmEgf5kOX-Qa5npBSCJj0xWbZHenZNutDw610KaO6881-EoqFujUMPtIxuajlZRIsnICYhJpj6ibuzp9SDUvUWVoZOK-67_lkCvmw8cX374ac_eubzow9Qgnh1CAMDjcGzQ2k7k0J8uLaSvSueFSMkik5ZtjzKFGQCt9TVc5SSbQ=w492-h640" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGGdpgnmXL_qOVL0BMYtj75GuiT9I5T49GIsHyriYjuYTGHajm0JDxyZmC-yZqw5u_58j3qtBKJmAtC5rcGpDn6Ujpf9K0QCAiNYv0Jz7eUPEZY0kd_A5Oqs9Se3pPaJyTW6_S-rP3RYILnjTd9gZOEhDVd-E5Iy_aWLWIl76rp9BPSBuXy8WEprrLiA=s3263" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3263" data-original-width="2513" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGGdpgnmXL_qOVL0BMYtj75GuiT9I5T49GIsHyriYjuYTGHajm0JDxyZmC-yZqw5u_58j3qtBKJmAtC5rcGpDn6Ujpf9K0QCAiNYv0Jz7eUPEZY0kd_A5Oqs9Se3pPaJyTW6_S-rP3RYILnjTd9gZOEhDVd-E5Iy_aWLWIl76rp9BPSBuXy8WEprrLiA=w492-h640" width="492" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">More on Lodi in this blog - <a href="http://www.sancrittenden.com/2019/05/looking-at-lodi-from-galveston-monthly.html">Looking at Lodi</a></div><div class="separator" style="clear: both; text-align: left;">More on Paso Robles in this blog - <a href="http://www.sancrittenden.com/search?q=paso">Paso Robles- Eat, Drink, and Do</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-37725424409678870492021-12-07T17:05:00.000-06:002021-12-07T17:05:11.818-06:00Domaine Carneros<p style="text-align: center;"><span style="font-size: medium;">As seen in the December 2021 issue of <a href="http://www.galvestonmonthly.com/food-drink/domaine-carneros.html">Galveston Monthly</a> magazine, </span></p><p style="text-align: center;"><span style="font-size: medium;">take a taste of the sparkling wines of Domaine Carneros. </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgMFfO_Bn8xK4gbkzAgQHFJktshXj5-jTznkumfu149yc8Je0d4rpwRQOvIvHXlqaQvzjaKMDHxfRxJ1U-oRnxSFdiU0oKwVZF0qtSc93IlXx3k4OTmpRmY5mJ5KbH4gtMsLOIxsGTqh7X_RMevpyt1QUQi_ynMvz1pz2kTCn3aTFUWu4Tmcfo2Qwz5kA=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgMFfO_Bn8xK4gbkzAgQHFJktshXj5-jTznkumfu149yc8Je0d4rpwRQOvIvHXlqaQvzjaKMDHxfRxJ1U-oRnxSFdiU0oKwVZF0qtSc93IlXx3k4OTmpRmY5mJ5KbH4gtMsLOIxsGTqh7X_RMevpyt1QUQi_ynMvz1pz2kTCn3aTFUWu4Tmcfo2Qwz5kA=w492-h640" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjqH1viWfSt0TLCzuJLSYW7UyFMJsRelDrZW9Ui66dJEK-t3sZoveXjoFSpThFFGVujaBiaaBOxElFhv9cgyA2KhkZY1KjU2GqEzrrK6FmidKiN71qSSMJOlCVePEMoAze7Hq1FDo1WD_Y9v39ad5LkQVRGE2K9Aknub_IGWCA59LRGZpjZn6n77jjC5Q=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjqH1viWfSt0TLCzuJLSYW7UyFMJsRelDrZW9Ui66dJEK-t3sZoveXjoFSpThFFGVujaBiaaBOxElFhv9cgyA2KhkZY1KjU2GqEzrrK6FmidKiN71qSSMJOlCVePEMoAze7Hq1FDo1WD_Y9v39ad5LkQVRGE2K9Aknub_IGWCA59LRGZpjZn6n77jjC5Q=w492-h640" width="492" /></a></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-74097108363966006002021-11-01T06:00:00.002-05:002021-11-01T06:00:00.202-05:00Pedernales Cellars as seen in Galveston Monthly<p style="text-align: center;"> As seen in the November 2020 issue of <a href="http://www.galvestonmonthly.com/food-drink.html">Galveston Monthly magazine.</a></p><p style="text-align: left;">As the holidays approach, Pedernales's Resident Wine Philosopher, Julie Kuhlken shares some stories of her Texas wine family and their top wine pairings for this Thanksgiving in the current issue of Galveston Monthly magazine.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA56_NHhEd7MRMsZvL5OFf0ksFsLAhvcjot0vOiUW4tTs3VferNIcnnzCEbQL_WBZJtwbT68Tm1IXfbzLgu2c5WF6aept0nIZY5EGRB1RpfT0EL9wU6hsz2sx-9FLYNZLMyNPyQCeG89fc/s2048/042_GalvestonMonthly_1121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA56_NHhEd7MRMsZvL5OFf0ksFsLAhvcjot0vOiUW4tTs3VferNIcnnzCEbQL_WBZJtwbT68Tm1IXfbzLgu2c5WF6aept0nIZY5EGRB1RpfT0EL9wU6hsz2sx-9FLYNZLMyNPyQCeG89fc/w492-h640/042_GalvestonMonthly_1121.jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJXM3J6EhcGMddeZN9jKv6Qzmfs4JVAccoIPL-Dl9UG9oN8fCTvCvmi7WNj1VGRafVJ6ti4tQCZhkyZKIl1mRF848RQq_sK0ByBPmSedfjMu7DaF-pgJzL_22lcUbwqQGIsnUguISlWIa/s2048/043_GalvestonMonthly_1121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyJXM3J6EhcGMddeZN9jKv6Qzmfs4JVAccoIPL-Dl9UG9oN8fCTvCvmi7WNj1VGRafVJ6ti4tQCZhkyZKIl1mRF848RQq_sK0ByBPmSedfjMu7DaF-pgJzL_22lcUbwqQGIsnUguISlWIa/w492-h640/043_GalvestonMonthly_1121.jpg" width="492" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-9952121483066866082021-10-03T15:56:00.002-05:002021-10-03T15:56:24.292-05:00Wine Road 290<p> In the October issue of <a href="http://www.galvestonmonthly.com/index.html">Galveston Monthly</a> magazine, I recommend some of my top picks for wine tasting and other things to eat and do while on the Texas wine trail. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2vcoqfJFlM-1JTHBq0Fq_T_L1PTssAI1ydiFx9U7flDckkwD3rsdHvwy3ehsBGIk_gaUFAc89xdwT_cfbdNizGgTgUbLKfL0PWoEoU1L4Dblmc3zcGsqylh_Iv0S4Ts1wO_mAv4jSxqn/s2048/044_GalvestonMonthly_1021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2vcoqfJFlM-1JTHBq0Fq_T_L1PTssAI1ydiFx9U7flDckkwD3rsdHvwy3ehsBGIk_gaUFAc89xdwT_cfbdNizGgTgUbLKfL0PWoEoU1L4Dblmc3zcGsqylh_Iv0S4Ts1wO_mAv4jSxqn/w492-h640/044_GalvestonMonthly_1021.jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfZJnTd5GeKCTik0V2-S9BZrUe73XLzwsqZNp2eoAioR3guHse73COlhkj4kEcx9cSO7mqNQ7XGDRW9TLNzrlOz7fTWLJjlfe3wisMJgBJKZJkoeYEnH6OpZ45i5ZhE9rkP-zMYRCuVp-/s2048/045_GalvestonMonthly_1021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfZJnTd5GeKCTik0V2-S9BZrUe73XLzwsqZNp2eoAioR3guHse73COlhkj4kEcx9cSO7mqNQ7XGDRW9TLNzrlOz7fTWLJjlfe3wisMJgBJKZJkoeYEnH6OpZ45i5ZhE9rkP-zMYRCuVp-/w492-h640/045_GalvestonMonthly_1021.jpg" width="492" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-3015809487803396572021-09-24T13:04:00.000-05:002021-09-24T13:04:18.632-05:00First Bite: Mahesh's Kitchen - Link<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUe3sEw9upHYyezITy1eW1dVtgAtDCdSnz6dZLNmiNegff51TXcbcYMusz8jKE7lwSpJXtwhm-ykwXrB8X6N1y9IKw9GHNIbazuQMPXUVNL9BmnMJwIX_gqUoKGvdhDylPeWKUpeRJAEH/s480/IMG_7107+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="480" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUe3sEw9upHYyezITy1eW1dVtgAtDCdSnz6dZLNmiNegff51TXcbcYMusz8jKE7lwSpJXtwhm-ykwXrB8X6N1y9IKw9GHNIbazuQMPXUVNL9BmnMJwIX_gqUoKGvdhDylPeWKUpeRJAEH/w640-h480/IMG_7107+%25281%2529.jpg" width="640" /></a></div><p>In my latest in <a href="https://houstonfoodfinder.com/foodfinds/first-bite-sugar-land-restaurant-brings-elegant-indian-cuisine-to-town-square/?fbclid=IwAR3_iMybGus77TisATHmaO_eg56UN_xY0ISm909cSxPF3FHjq-fGcbJUPM0">Houston Food Finder</a>, I share my first visit to the newly opened <a href="https://www.maheshskitchen.com/">Mahesh's Kitchen</a> in <a href="https://www.sugarlandtownsquare.com/">Sugar Land Town Square</a> where a full bar complements the beautifully prepared Indian cuisine. This is a unique and welcome addition to the area.</p><p>Read about it at <a href="https://houstonfoodfinder.com/foodfinds/first-bite-sugar-land-restaurant-brings-elegant-indian-cuisine-to-town-square/?fbclid=IwAR3_iMybGus77TisATHmaO_eg56UN_xY0ISm909cSxPF3FHjq-fGcbJUPM0">https://houstonfoodfinder.com/foodfinds/first-bite-sugar-land-restaurant-brings-elegant-indian-cuisine-to-town-square/?fbclid=IwAR3_iMybGus77TisATHmaO_eg56UN_xY0ISm909cSxPF3FHjq-fGcbJUPM0</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-79438157273532474512021-09-02T11:00:00.004-05:002021-09-02T11:07:16.019-05:00An Aggie Winemaker in Napa Valley<p style="text-align: center;"> As seen in the September 2021 issue of Galveston Monthly magazine</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64gxMjfVh0KMRi2WstrhdZBM-F4e_vXv0JsE8GuQsNWskGD7PGpNxayKUU3_nR_9zXtc74aULwdwXOEMPBODQb2vuAE2QDJuuqyXLkMnnajcoLlHseMu_WTxyIWelYsvSckRRcpjh54UV/s2048/046_GalvestonMonthly_0921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64gxMjfVh0KMRi2WstrhdZBM-F4e_vXv0JsE8GuQsNWskGD7PGpNxayKUU3_nR_9zXtc74aULwdwXOEMPBODQb2vuAE2QDJuuqyXLkMnnajcoLlHseMu_WTxyIWelYsvSckRRcpjh54UV/w492-h640/046_GalvestonMonthly_0921.jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcJg-T6_cDNC2rWmgC85-E_IJ4NzF-jsKawh_qP6OL0N_wbSGQU6OFjjGCxGAsrZJnGdAUHtg_pBWkt-Z5WAGjpNeMekxR4sBhsr_K8KuxqDrKf-Nky0sXaqYM37St97QgBz0In-2DelU/s2048/047_GalvestonMonthly_0921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcJg-T6_cDNC2rWmgC85-E_IJ4NzF-jsKawh_qP6OL0N_wbSGQU6OFjjGCxGAsrZJnGdAUHtg_pBWkt-Z5WAGjpNeMekxR4sBhsr_K8KuxqDrKf-Nky0sXaqYM37St97QgBz0In-2DelU/w492-h640/047_GalvestonMonthly_0921.jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUKzUU7AJtbMBFn8bp7ezOVhI1v_Y90Ea8xrPiEe1FJ5LsZhh3hmOkRtlbrPgUfq1b5ehqbgkpHHyOnyLD7H4M3pLXCcyCXlhgs1Zo7uDbzcL-9nj0T37py6mZ1E6B4YyxRFtk5B_Oh0i/s2048/048_GalvestonMonthly_0921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZUKzUU7AJtbMBFn8bp7ezOVhI1v_Y90Ea8xrPiEe1FJ5LsZhh3hmOkRtlbrPgUfq1b5ehqbgkpHHyOnyLD7H4M3pLXCcyCXlhgs1Zo7uDbzcL-9nj0T37py6mZ1E6B4YyxRFtk5B_Oh0i/w492-h640/048_GalvestonMonthly_0921.jpg" width="492" /></a></div><br /><p style="text-align: center;"><br /></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4680649637599892459.post-81266501732448854532021-08-21T12:00:00.001-05:002021-09-24T13:04:52.937-05:00Best Restaurants in Sugar Land - Link<p>My latest in <a href="https://houstonfoodfinder.com/foodfinds/best-restaurants-in-sugar-land-by-a-longtime-resident/">Houston Food Finder</a> is a list of Sugar Land's best restaurants. Read my top choices for eating out in the sweetest suburb of Houston at <a href="https://houstonfoodfinder.com/foodfinds/best-restaurants-in-sugar-land-by-a-longtime-resident/">https://houstonfoodfinder.com/foodfinds/best-restaurants-in-sugar-land-by-a-longtime-resident/</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://houstonfoodfinder.com/foodfinds/best-restaurants-in-sugar-land-by-a-longtime-resident/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1280" data-original-width="614" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfeHu8qE8EbV4o6UnMpPtzKC3iQI2kG4xG_-DucM6I-IcLSHeb9OrE7kfW1ZuP0Fzo31b3z-55WQfCAM_nLYjjtRMOkX9KAnPpVR2dhj9zY4zRjLSTgOn3u5xcL9CQJD9w_3PAwkfrd8P/w193-h400/IMG_6987.jpg" width="193" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4680649637599892459.post-85188831835063989442021-08-07T06:00:00.021-05:002021-09-02T11:01:05.401-05:00Wine Destination: Schramsberg Vineyards <p style="text-align: center;"> As originally seen in the August issue of <a href="http://www.galvestonmonthly.com/food-drink/schramsberg.html">Galveston Monthly</a> magazine.</p><p style="text-align: left;">In this month's issue, I write about Schramsberg Vineyards which sits on Diamond Mountain in the Napa Valley. This historic property has been owned and operated by the Davies family since the 1960s. I met Hugh Davies at a dinner in 2015 at the Meritage Resort so I am sharing the link to that story below but this feature was inspired by a tour of the caves I did this past May when my husband and I took a short trip to Calistoga. Schramsberg was the ideal place to take a bubble break after all the Cabernet Sauvignon.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCUDZA2XzxN3PmSbUx8cekoLTYyXtzDHWQbL0-01M-GplkYbqf3K1-Ow3Of-kuZlSCF3uTmLw1FLY8fI1O4Xz9UKnHnOW07nO5OiX1JB4iz0z-pZFwcWBrB0t6KFAHWVnSGlZVkzaUd7c/s2048/052_GalvestonMonthly_0821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCUDZA2XzxN3PmSbUx8cekoLTYyXtzDHWQbL0-01M-GplkYbqf3K1-Ow3Of-kuZlSCF3uTmLw1FLY8fI1O4Xz9UKnHnOW07nO5OiX1JB4iz0z-pZFwcWBrB0t6KFAHWVnSGlZVkzaUd7c/w492-h640/052_GalvestonMonthly_0821.jpg" width="492" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8904_hwf0q-EPTHwP71bup-VnYp3H6GtpnoS7G28fd8PT8LUmpuNsVqUM6d0qt_ZaoPBMSqFvEoVGhZcg7IB8h024asPmSwMGPeHvatBFa37qnxlPaQB3k_Lw8wGuhoMXCFGrhm9Kc5XG/s2048/053_GalvestonMonthly_0821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8904_hwf0q-EPTHwP71bup-VnYp3H6GtpnoS7G28fd8PT8LUmpuNsVqUM6d0qt_ZaoPBMSqFvEoVGhZcg7IB8h024asPmSwMGPeHvatBFa37qnxlPaQB3k_Lw8wGuhoMXCFGrhm9Kc5XG/w492-h640/053_GalvestonMonthly_0821.jpg" width="492" /></a></div><p style="text-align: left;"><br /></p><p style="text-align: left;">http://www.sancrittenden.com/2015/09/schramsberg-dinner-at-meritage-resort.html</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-12767192190418932312021-07-13T07:00:00.001-05:002021-07-13T07:00:00.234-05:00First Bite: Gratify - Link<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh718WczgyuhZLNHb5YQjvKFi4irhzBN_J5miTrnFPwsKbGr1uQ22WmLjSqTo9GS0_Y0_zTejjLKn7vQzhZnRqXUaSDcoAZwyba7Aak2wuamN0qDX5Z9p3F0eFsrdA8EUdCaQgGVJfv1v-0/s2016/IMG_5854.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh718WczgyuhZLNHb5YQjvKFi4irhzBN_J5miTrnFPwsKbGr1uQ22WmLjSqTo9GS0_Y0_zTejjLKn7vQzhZnRqXUaSDcoAZwyba7Aak2wuamN0qDX5Z9p3F0eFsrdA8EUdCaQgGVJfv1v-0/s320/IMG_5854.jpg" /></a></div><br />Gratify, the newest concept from Clark Cooper Concepts, has opened next to Coppa Osteria in Houston's Rice Village. Read all about my first visit in my latest for Houston Food Finders. <p></p><p><a href="https://houstonfoodfinder.com/foodfinds/first-bite-gratify/">https://houstonfoodfinder.com/foodfinds/first-bite-gratify/</a></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4680649637599892459.post-86983492247694126672021-07-08T07:00:00.000-05:002021-07-11T17:17:43.467-05:00Wine Destination - Sonoma County<p style="text-align: center;">As seen in the July 2021 issue of <a href="http://www.galvestonmonthly.com/index.html">Galveston Monthly</a> magazine, on the stands now.</p><p style="text-align: justify;"><span style="text-align: left;">If you are thinking about traveling again, think about a trip to Sonoma County. In this month's issue, I give recommendations on where to stay and where to go while staying there.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiOcpJnyvyBvakFhMIb64g7OfzQ1NVA36wK_wyE_zevejQKpFh5faJIcGHxIwleLNUfBp_cKsMOTd0mKQxzcwbDnkIN5PLvSwc6_2BpFH9eapQmKpsHxXLN8ZfS6wdnl7l6zMLWaQ3UkG/s2048/056_GalvestonMonthly_0721_final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiOcpJnyvyBvakFhMIb64g7OfzQ1NVA36wK_wyE_zevejQKpFh5faJIcGHxIwleLNUfBp_cKsMOTd0mKQxzcwbDnkIN5PLvSwc6_2BpFH9eapQmKpsHxXLN8ZfS6wdnl7l6zMLWaQ3UkG/w492-h640/056_GalvestonMonthly_0721_final.jpg" width="492" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7I7B6hWL-5Evrr66CdiLUpRlz1OvzTUCLF67UvHp6lO6EPwL2uO0V79-BcfKUwumV-FZj8eWZgsPLRrCWSzBw0GLkEdipqeSVl8yL5Wg7XPoiuaC7y3fCFI6F68zcmEmVK5Hy-VtVADJ/s2048/057_GalvestonMonthly_0721_final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1577" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7I7B6hWL-5Evrr66CdiLUpRlz1OvzTUCLF67UvHp6lO6EPwL2uO0V79-BcfKUwumV-FZj8eWZgsPLRrCWSzBw0GLkEdipqeSVl8yL5Wg7XPoiuaC7y3fCFI6F68zcmEmVK5Hy-VtVADJ/w492-h640/057_GalvestonMonthly_0721_final.jpg" width="492" /></a></div><p></p>Unknownnoreply@blogger.com0