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January 2008
The 2008 Food Network South Beach Wine and Food Festival (Feb. 21 - 24, 2008) promises to be absolutely "D'Vine." The festival will kick off with the D'Vine Divas dinner hosted at the Biltmore Hotel in Coral Gables, FL on Thursday, February 21. This festival highlight is a multi-course meal prepared by talented chefs and fine winemakers, hosted by Samantha Shanken of Wine Spectator magazine,...
Spanish cuisine is becoming more and more trendy with the successful launch of tapas bars and lounges around the country.
However, there is much more to Spanish cuisine than just tapas; each geographical region brings something special to the table.
Classic Castilian cuisine hails from the Castile-León region, which is located northwest of Madrid and characterized by dry plains, mountains and valleys.
The cuisine of Japan is quite diverse, but sushi and sashimi are possibly the most interesting aspects of Japanese dining. Sushi began many centuries ago as a method of preserving raw fish.
Over the years, it has transformed into a delicate art form. The word "sushi" refers to the rice, but in American society, it can mean the bite-sized piece of raw fish or seafood placed on top of seasoned rice.
Thai food has a reputation for being hot and spicy, but the intensity of the heat can be easily adjusted to personal taste without comprimising the rich depth of flavor that is fundamental to the cuisine.
Garlic, chilies, coconut milk, fish sauce and shrimp paste are common ingredients found in Thai food. These basics are complimented by adding pungent flavor elements like basil, lime juice, lemongrass, Kaffir lime leaves, fresh cilantro, ginger, galangal...
The cuisine of Vietnam is simple and healthful, but rich enough in flavor to satisfy the most adventurous palate. It is sometimes compared to Thai food but not as rich and with more subtle heat.
Vietnamese dishes are beautifully balanced to retain the individual flavors of each ingredient. Fish sauce, fresh herbs like cilantro, mint, Thai basil and lemongrass, fresh lemon and lime, and garlic and shallots are often combined with grilled meats, crisp greens and noodles.
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