Get away from sultry Miami for a weekend of food, wine, music  and  fun.

This fall, September 23 to 26, Greenville, SC,  will celebrate its growing culinary experience with the 5th annual Euphoria- food, wine and music festival,  as chefs from all over the country join the local chefs for a weekend full of culinary delights paired with wines from the world, educational seminars by some of the premier Master Sommeliers in the country – including Wayne Belding, Member of the Court of Master Sommeliers since 1990; Prestigious Krug Cup winner; Owner of “The Wine Merchant” in Boulder, CO and Laura Williamson , Member of the Court of Master Sommeliers since 2003; Certified Wine Educator; Co-owner of “Vin Tabla”, Tuscon, AZ -,  wine tastings, and all set to a musical backdrop starring hometown hero, Edwin McCain.You can see the full event schedule, guest chefs, and musical talent scheduled to perform all at

The first few years of Euphoria, in the small-town setting of one of the South’s most celebrated downtowns, have been filled with big names:   from Thomas Keller to Frank Stitt, and  from Branford Marsalis to Drivin N Cryin. Find out about  this year’s  guest chef lineup , seminars and events, musical performances and tickets  by going to:


strange carafes is a site about sculptured wine decanters.  This one looks like the roots of a vine. They're curios, lovely to look at.  But, Do they make the wine any better?  You'll have to ask the creators of the site...

villaantinori_1Since 1385, twenty-six generations of Antinori have devoted their lives to winemaking, taking innovative and pioneering steps, but always maintaining a profound link to tradition and to the land.  While ancient roots have played (and still do) an important role in the Antinori winemaking philosophy, every vintage is a new beginning.

The three new wines from the producer of iconic Tignanello, are now available in the U.S. market. They classic Antinori wines made for the table and will complement a broad range of foods.

2009 Villa Antinori Bianco Toscana IGT $14.  Villa Antinori Bianco was first released with the 1931 vintage by Niccolò Antinori, Piero Antinori’s father.  This is a pale straw-yellow color wine, fresh, well-balanced and crispy.  The 2009 offering is a blend of 70% Trebbiano and Malvasia with 30% Pinot Bianco and Pinot Grigio with 12% alcohol content.  

2006 Villa Antinori Rosso Toscana IGT $23. Villa Antinori Rosso was first introduced in 1928 as the first Chianti specifically produced to improve with age.  Each varietal in this wine is grown in the best terroir for it and is then vinified separately: 12 months in wood and eight months in bottle.  The Sangiovese (55%) comes from the family’s estates in Chianti Classico and Montalcino, while the Cabernet Sauvignon (25%), Merlot (15%) and Syrah (5%) are from the estate vineyards in Bolgheri.  Elegant and refined in style, this wine is great with any kind of food, from pastas -  namely pasta with wild boar sauce the Tuscans are so well-known for -  to meats and venison.

 2007 Pèppoli Chianti Classico DOCG $27   2007 was a great year for wine in Italy.  Pèppoli represents modern Chianti Classico. The wine combines the complexity and structure of a well-aged Riserva with the rich fruit and fragrance of a young wine.   A blend of 90% Sangiovese and 10% Merlot and Syrah, the wine is produced on the Antinori’s Pèppoli Estate, is aged 9 months in oak and  spends time in boittle before being released.  With intense aromas of red berries and hints of chocolate, this full-bodied wine has soft tannings and a long and lingering finish.  It is best to drink young.

Throughout July, Whole Foods Market – Fort Lauderdale is celebrating its ninth anniversary and the reopening of the refurbished Lifestyle Center with a month full of activities includin celebrity chef cooking classes, and a slew of fun, educational and green activities and events.

 The stellar line-up for the celebrity chef cooking classes includes Chef Mark Militello of Trina Restaurant & Lounge at the Atlantic Hotel on Fort Lauderdale Beach; Carlos Fernandez of Top Chef fame and Hi-Life Café in Fort Lauderdale; Jeremy Ford, sous chef at 3030 Ocean at the Marriot Harbor Beach, Fort Lauderdale Beach and Chris Miracolo, executive chef at Himmarshee Bar & Grille

Taking place during lunch and dinner in the new Lifestyle Center on Thursday, July 29 and Friday, July 30, the one hour lunch classes and one and a half hour dinner classes will be followed by the chance to learn the chefs’ tricks of the trade and feast on their creations. 

Classes are limited to eight people and are priced at $10 per person for lunch and $25 per person for dinner. Customers who attend ten Lunch Club classes, receive a $10 Whole Foods Market gift card.   Pre-registration is required and can be made by calling the customer service desk at (954) 565-5655 or online .   

Whole Foods Market – Fort Lauderdale’s Lifestyle Center is located inside the store at 2000 N. Federal Highway, between Oakland Park Blvd. and Sunrise Blvd. (954) 565-5655


Cheese for dessert is a winning idea. Judges at the 2010 Wisconsin State Fair Cheese and Butter contest awarded First Place honors to Crave Brothers Farmstead Classics Cheese in the Open Class/Soft and Spreadable Cheeses category for its Mascarpone. Crave Brothers Mascarpone is a creamy, fresh cheese that lends itself to a variety of dessert ideas. Pair it with chocolate or berries, spread it on cookies, use it as a fruit dip, or showcase it in chilled creamy pies.

            The First Place Award to Crave Brothers will be presented on August 5, 2010 during the Wisconsin State Fair. Crave Brothers award-winning Mascarpone, prized for its texture, freshness and flavor, is just one of four cheese varieties produced in Wisconsin by Crave Brothers Farmstead Classics Cheese. Others include Fresh Mozzarella, Farmer’s Rope handmade string cheese, and the signature Les Freres and Petit Frere washed-rind cheeses.

            Mascarpone is a versatile cheese that originated in Italy. Its rich, creamy texture allows it to be blended with whipped cream or butter, and its flavor makes it ideal for sweet or savory recipe ideas ranging from appetizers to desserts. Crave Brothers Farmstead Classics Mascarpone is made with sweet cream, and blends well with savory flavors, such as mushrooms or spices, as well as with fruit. Chocolate Mascarpone Pie, a Crave Brothers’ signature dish, is served to editors, cheese buyers and tour groups. In the fall and winter, another favorite is Mascapone Mushroom Soup. Both recipes get rave reviews from all that taste them.

For more mascarpone recipe ideas and to learn more about Crave Brothers Farmstead Classics, visit the website at .

The Crave family farms 1700 acres of rich land in south-central Wisconsin, growing soybeans, corn and alfalfa to use as nutritious feed for their one-thousand Holstein cows. Every pound of cheese made by George Crave, a licensed cheese maker, is made with milk from the family’s herd. Crave Brothers Farmstead Cheese also produces Fresh Mozzarella, Les Frères and Petit Frère French-style cheeses, Farmer’s Rope Part-Skim Mozzarella String Cheese and Oaxaca.

Food & Wine Talk Radio

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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Wine On Harvest Moon-Spirits, Spells & American Lore, Sat 10/24, with Veronica Litton,Crown Wine & Spirits, Chef Julia Ning, Station 5 Table and Bar  


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.  


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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