January 16th, 2009
Here’s the snazziest event I’ve seen in quite a while. The Tour de Champagne, which visits seven cities each year, is an evening when you get to take your Champagne knowledge to a new level–accompanied by top-notch food, all created to complement the Champagne. Your ticket entitles you to sample the wares of twenty different […]
January 1st, 2009
‘Tis the season to consume many oysters, and to wash them down with libations of all kinds. Bubbly comes to mind this week, and you can’t go wrong there. In fact, if you’d like to go really, really right there, join me at the Tour de Champagne, when we will choose (after rigorous testing) the […]
March 10th, 2008
After I put a recipe for the Oystertini in my book, I received a letter from Dr. Gil Levin, a Maryland inventor, setting the record straight: “I must call your attention to a gross injustice you commit on p. 253 by taking ‘all the blame’ (meaning the glory) for the oysterini. Rowan, the oysterini is MY […]
August 21st, 2007
Sho Chiku Bai Nama Sake, an organic sake brewed by Takara Sake in Berkeley, is the best U.S. sake with oysters, and one of the best drinks with oysters period. Its extremely smooth, full-bodied, and fruity flavor screams out for Kumamotos or a sweet Pacific oyster like a Hog Island Sweetwater, but it also pairs […]
August 21st, 2007
Recently, a number of people have been asking me about pairing wine with oysters. It’s a much more difficult combo than many people think: most oysters slay most white wines, due to their high umami content. But when it works, it’s truly a match made in heaven. Here are my seven rules for making it […]
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