Wine country food
Article Abstract:
Wineries in California offer quality food along with their best wines. VJB Vineyards & Cellars in Kenwood produces Pasta Sauces, Spreads and Pestos, Francis Ford Coppola of Niebaum-Coppola in Napa produces sauces called Mammarella, Concannon Vineyard in Livermore fills chocolates made elsewhere with a reduction of its Petite Sirah and Preston of Dry Creek Valley winery in Healdsburg produces I Prestoni olive oil and olive pickles.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2005
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Italy in California: the San Francisco bay area keeps Italian food traditions alive
Article Abstract:
The discovery of gold in 1849 in Northern California is one reason for the strong Italian culinary influence there that attracted many Italians, who came as prospectors, but wound up in the food business. Today, Italian products and cooking are not only considered flavorful but also healthful and chic.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2003
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How you slice it
Article Abstract:
Chef John Doherty reveals that proper carving of meat requires the right equipment, starting with a good, sharp knife at least 8 inches long. He offers a step-by-step method to carve the meat and hence make an attractive presentation for the guests on every holiday season.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2005
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