Written by Mary Welch Tuesday, October 12 2010
Perrine Prieur recently opened Perrine’s Wine Shop in Atlanta. Originally from Burgundy, France, Prieur grew up in her parents’ vineyard. She left home at 14 to study the restaurant business and hospitality industry.
Written by Corinne Garcia Wednesday, May 05 2010
The Sabos of Montana take the term “locavore” to the next level, buying only 5 percent of their food commercially. The typical spread on their table consists of locally raised meats, fresh produce grown in their greenhouse, milk from their cows, and fresh baked breads from local grains
Wednesday, October 07 2009
Diners are serious about cocktails. For some restaurants, culinary cocktails are one of the fastest growing segments of business. Customers want fresh ingredients rather than mixes and cocktails constructed in standard ways.
You literally build a drink.