A key ingredient in a mojito and a mai tai, a daiquiri and a dark ’n stormy, rum is one of the most accessible and varied distilled spirits available. But the question is, which rum is right for your cocktail? Well, that depends on the cocktail.
It’s hard to fathom truffles and caviar, the crown jewels of fine dining, as anything but products of wealth and prestige. High-end Italian truffles surged recently to about $4,500 a pound, with finer specimens fetching far more at auction – hundreds of thousands, even. The rarest of sturgeo…
Disciples of Patrick O’Connell, the Pope of American cuisine, are “The Inn” crowd for fine dining in Virginia
The first time Aubrey Gambill encountered chicken served raw at a restaurant was on a trip to Japan a few years ago. As a restaurant inspector for the Virginia Department of Health, Gambill was no stranger to sashimi. But chicken sashimi, briefly boiled and served thinly sliced with wasabi, …
If you’re wondering about colorful tetras or complex tequilas, Ed Taylor’s your man either way.
In Virginia Beach, Love Song brings a certain (or uncertain) something
As cold days loom large in Virginia, here’s something about February that will warm your heart and saucepan: the letter “R.”
Whenever I want to gauge the quality of an unfamiliar bar, I ask the bartender one simple question: How do you make an Old Fashioned?
Here’s a Rorschach test of sorts: Do you view Wawa as a food store that sells gas out front, or a gas station that sells food inside? As psychologists and theologians of the Northeast debate (stand down, Sheetz lovers – we love you, too), some holiday revelers and Wawa devotees simply gives …