Author: biteclub

There’s nothing like watching thin, rich, tan people frolicking poolside from your dinner table to inspire a little caloric restraint. Then again, if you’re anything like me, the sight of all that taut skin inspires an order of beef short ribs with polenta, a peach tart, some flatbread and a strawberry mojito. Oh, and uh, […]

It’s not often you meet a Kentucky Colonel. Let alone three at one sitting–and not a bucket of fried chicken in sight. Gathered at the behest of local bourbon connoisseur and Straightbourbon.com webmaster Jim Butler, folks from around the globe (and closer to home) trek to Santa Rosa each year to meet up with similarly […]

I feel so wrong. So very, very wrong. Wafts of my lunch chastise me at regular intervals from the patchwork of drips and stains covering my clothes. My sated stomach gurgles. My conscience is troubled. Without a second thought or even a napkin, I have scarfed down a sandwich the size of Cleveland–beef brisket covered […]

Just in time for a mass bee die-off, honey has become the hottest alcohol flavoring of the year. Seems whatever apiaries are left will be putting in some serious overtime. No longer relegated to Renaissance Fairs, mead (an ancient recipe for wine made with honey instead of grapes) is among the most popular bee brews, […]

If you’ve ever watched Iron Chef, you’ll pretty much get the premise of the recent Steel Chef cook-off during Sonoma Showcase last weekend–throw a good-natured group of chefs into an impossibly stressful cooking situation in front of an audience; keep the key ingredients a mystery until the last second; set the timer for 30 minutes […]

Snuggled against the base of a sheer limestone mountain, the town of Field, British Columbia is just about the quaintest place on earth. The hamlet of 200 is little more than a way-station for summer vacationers who have the inside track on the popular eight-table bistro, The Truffle Pigs, who serve happily sweating diners beef […]

Along with ballet slipper flats and safety pin fashion, frozen yogurt has resurfaced as one of the summer’s hottest recycled ’80s trends. Like totally. But hold onto your mall bangs, sister, we’ve evolved way beyond TCBY. Enter Pinkberry. Raging through SoCal like an acidophilus-fueled wildfire, Pinkberry has elevated fro-yo to an art form by, well, […]

Chefs are a notoriously fickle bunch to feed. Anyone worth their whites can sniff out undercooked pasta at 100 yards and won’t hesitate to dress down a fellow cook (usually behind their back) with devastating candor if the fries are frozen or the spinach wilted. Suffice to say it’s not just their knives that are […]