By Chef Jacob Kent Ingredients: 5lbs of BC Spot Prawns 350 ml white wine 350 ml sherry 1 ¼ cups…
This article originally appeared in the Fall 2021 print issue of Quench Magazine. There was no chance that a little…
Excerpt from The Buying Guide originally appearing in the Fall 2021 print issue of Quench Magazine. Our tasters are Tony…
This article originally appeared in the Fall 2021 print issue of Quench Magazine and is a 2022 National Magazine Awards…
By Chef Suzanne Barr Where’s the vinegar? I’m in the poultry demo at the Natural Gourmet Institute, and I’m looking…
I attended a Portuguese tasting earlier this week and was reminded that Portugal is an infinite source of well-priced characterful…