| Peckish? Pick a peck of pickled piccalillis |
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21-06-2006. |
In the classic sense, to pickle is to preserve. And pickling may bring to mind an arduous, perhaps daylong, process of cooking the fruits or vegetables, then putting them in sterilized jars and boiling-water baths.
But at Zola, the pickled melon balls served on one skewer with grilled shrimp are not only quick to make but they also are intended to last just one day. ... |
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| Send us best bets for some cheap eats |
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21-06-2006. |
That's fine if you happen to live in D.C., L.one., Homewood or Seattle, but I'd rather know where to get the best cheap eats in the Akron area.
Maybe if we pool our knowledge, we can come up with one local list. Send me your nominations. Meanwhile, here are my choices:
1. The combination lunch at Al's Corner Restaurant in Barberton: stuffed cabbage, homemade sausage, fried noodles and cabbage and chicken paprikas for about $7. ... |
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| The Best Sommelier of Europe 2006 is Norwegian |
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21-06-2006. |
On the podium too, Paolo Basso, 2nd, from Switzerland, vice champion of Europe in 2004 and vice champion of the world in 2000 and Eric Zwiebel, France, 3rd, entering for the first time an international sommelier competition.
On the occasion of this 10th edition, the Trophée Ruinart –created in 1988 and organized every two years- had gathered the best sommeliers of 34 European countries, Ronan Sayburn, the British candidate having scratched the day before, among the 35 that had registered, for one long series of highly selective tests. ... |
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