ElectionsVote Wowza! All the full-sized cocktails to tantalize any happy imbiber, paired with wine, beer and the most incredible food from LA’s best restaurants all while walking on the field of the Rose Bowl(more..)


ElectionsVote When I review a wine the first thing I do is “observe” its appearance to note the color, clarity, and in the case of a sparkling wine, the bubbles. In this “one-bottle post” th(more..)


ElectionsVote I’ve done this before. In planning a trip to wine areas such as Paso Robles, Santa Ynez or Napa Valley I get a wee bit excited as I see things come together and my appointment book starts fillin(more..)


ElectionsVote It was a thrill to taste the newly released 2012 wines (and one 2014!) from Mystic Hills Vineyard because…every wine from their first release has received awards from various competitions! (Rea(more..)


ElectionsVote On the heels of taking my American Wine Specialist certification I got sent these three wines from Spain that reminded me that I not only am a wine 101er when tasting the hybrid grapes turned into win(more..)


ElectionsVote I’ve tasted Sicily’s Nero d’Avola wine before, well at least once in 2010 during my Wine and Spirit Education Trust (WSET) course, and during annual Italian wine tasting events. Thes(more..)


ElectionsVote This is my second year to get my fill of fine food via LA Weekly’s annual The Essentials grand foodie event. (See the event in less than two minutes in this YouTube slideshow if you can’t (more..)


ElectionsVote Last week my Beacon column ran a wee bit long sharing all of your stories from your childhood dining hits and misses – at the hands of our mothers. This week we pick right back up with a few mor(more..)


ElectionsVote After reading and reviewing Tender at the Bone by Ruth Reichl, a memoir that spelled out how Reichl, editor of Gourmet magazine, food critic and author of many food-related books, got hooked on the fo(more..)


ElectionsVote (By Eve Bushman) After reading and reviewing Tender at the Bone by Ruth Reichl, a memoir that spelled out how Reichl, editor of Gourmet magazine, food critic and author of many food-related books, got(more..)