South Africa is making its way to our tables not only with their wines and products but with tablecloths!

Hand painted by Carmel, the tablecloths are produced on demand from raw bull denim. Coated, hand painted and treated with a textile shield technology they never need to be washed. Like old-fashioned oilcloth they are simply wiped down after use.

The pashmina revisited
Staying warm without the bulk

Traveling is made easy and warm with a convertible, travel friendly wrap that fits in your purse or in your pocket.
The Shôul is a soft knit shoulder wrap that provides just enough warmth without being bulky and heavy.   

By Jonathan Platt

When we get close to the end of Hurricane Season, we all wonder what to do with the supplies that we fortunately didn’t get to use.
Here’s a practical one that I particularly like because it can be reused year-round for any type of situation or entertainment event like indoor or outdoor birthday parties, BBQues, picnics and such: Sterno full- and half-size buffet kits that you can set on a table to keep foods warm and even slow-cook some recipes.
The kits include a newly designed folding rack for easy storage, standard size pans so the rack can be used over and over again, a water pan to keep food temperatures and textures uniform.

1 quinoa-bolivia-2

Combining smooth, rich dark chocolate with the delicious crunch of healthy quinoa crisps, Dark Chocolate Quinoa: Midnight Crunch is Alter Eco’s new addition to their line of Fair Trade, Organic, Carbon Neutral dark chocolate bars. 

 Incorporating Fair Trade cocoa and quinoa from Fair Trade farming cooperatives in Bolivia , South America , Alter Eco brings exotic and ethical chocolate to consumers. Using ingredients sourced from fair trade farmers who receive fair wages for their work as well as funding for community development programs and sustainable farming, Alter Eco chocolate is then manufactured in Switzerland in Swiss tradition. Alter Eco’s Midnight Crunch is baked 12 times longer than other mainstream chocolate bars for a total of 72 hours to ensure the perfect taste, texture, and quinoa crunch.

Food & Wine Talk Radio

 GELATO WORLD TOUR, RIMINI 2014, ITALY
 
Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
 
 
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The House of Mandela Wines from South Africa

 
 

Chef Scott Conant: Scarpetta

 
 

Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor

 
 

Elizabeth Minchilli, author of  Eating Rome: Living the Good Life in the Eternal City.  

 
 

James Beard Award-winning wine journalist Lyn Farmer on: Garnacha from Carinena; the next great wine

 
 

Cindy Hutson,chef/owner, Ortanique and Zest, author of From the Tip of My Tongue

 
 

Lidia Batianich, celebrity chef, TV host, author and restaurateur 

 

 

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