In the Oeno File: Trade and media gathered at Del Posto Restaurant for the Discover Nizza D.O.C.G. Master Class and luncheon, presented by Mr. Gregory Dal Piaz, with a panel of wine producers who are working together for the first time. By Babbie De Derian Read More...
Also in Destinations: Since our visit years ago, Madeira has grown and taken her place in the must-go travel destinations, sure to delight all comers regardless of their interests, be it wine, food, culture, adventure or just plain relaxation. By Barbara Angelakis Read More...
In Gastronomy: Lamb tajines are some of Morocco’s favorite meat dishes. Lamb shanks are considered a tough cut of meat; so they are perfect for the low temperature, long and moist cooking in a terracotta tajine. By Manos Angelakis Read More...
In Hotels & Resorts: Spas have been part of the city of Bath for thousands of years, starting with the Romans. Taking the waters became popular here in the 1700’s and all “in the know” in society came to this beautifully preserved architecturally splendid city. By Norma Davidoff Read More...
In Destinations: Following an initial visit 35 years ago - when we had a great time and great food - we returned to Madeira, the island in the North Atlantic that was “discovered” in 1419 by the Portuguese navigator João Gonçalves Zarco. By Manos Angelakis Read More...
Additionally in Destinations: Marrakech is an ancient city located at the foot of the Atlas Mountains, in the center of Morocco. It has the largest and oldest medina (walled city) in the country which is a UNESCO World Heritage Site. By the Staff Read More...
Also in the Oeno File: I must have been a very good boy this year because Sinterklaas and his helpers delivered to my condo in Hackensack, NJ, a surfeit of riches in the form of Champagne, Cava, Prosecco and other sparkling wines By Manos Angelakis Read More...
In Arts & Culture: I’ve seen so many performances of The Nutcracker that I thought I was immune to being enchanted. But the dancing, costumes and stage settings of the Moscow Ballet’s were bursting with color giving this production joy, lightness and gaiety. By Barbara Angelakis Read More...
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