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With links to
both Germany and France, you might think Alsace would
hve a bit of an identity crisis, but you'd be wrong.
Alsace is the best of both worlds. For example, German
grape varietals vinifed bone dry in true French style,
and French cooking techniques applied to German staples
like sausagees. We'll sample the wines and the cuisine
of Alsace, hooking up with Domaines Schlumberger, and
visiting the spectacular restaurant Auberge du L'ill. 
A trip to authentic,
old-time Mexico, Puerto Vallarta, where the Sierra Madre
Mountains meet the Pacific Ocean. We'll head out on the
water to try our hand at sport fishing, sample the best
of Puerto Vallarta's thriving restaurant scene, and hook
up with some local favorites, "The Candy Man" and "Il
Gran Taco!"
Sure, it's my
hometown and I'm biased, but Chicago's still one of the
greatest food cities in the world! Catch the new wave
of culinary giants stalking Chicago's kitchens from Sarah
Stegner and En Ming Hsu at the awesome Dining Room at
the Ritz-Carlton-Chicago, to John Bubala who's making
plenty of delicious noise at his restaurant, Thyme, to
the sweet delights of Sebastien Cannone and Jacquy Pfeiffer
at The French Pastry School. Its roots may be the blues,
but when it comes to dining, Chicago's got nothing but
sunny skies!
Burgundy, one
of the most famous wine-producing regions of the world.
From Chardonnay and Pinot Noir grapes comes the stuff
of legends. Step inside the vineyards of the Burgundian
countryside from Chassagne-Montrachet to Mercurey. We'll
get a Burgundian-eye's view of the Millenium harvest
with French winemaker Michel Picard. We'll match Picard's
wines to the three star cuisine of Jacques Lameloise.
And, we'll hook up with The Savour of France, a week-long
journey into the kitchens, cuisine, and personality of
Burgundy.Dave's bio | recipes | wines | news | home
To purchase an episode or if you have any questions: deckert1@kc.rr.com
© 1999 - 2008 Culinary Travels
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| Dave's bio | recipes | wines | news | home To purchase an episode or if you have any questions: deckert1@kc.rr.com © 1999 - 2008 Culinary Travels |
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