“duh-vor-jack” for his name, which is… nah. So, for those who are wondering about how best to say it, here you go: both the way Czechs say it and the way ordinary non-Czech-speaking English speakers can reasonably say it. Because there’s a sound in the Czech that is ...
but not stopping by would be akin to not seeing the Empire State Building in New York, the Bean in Chicago, or Big Ben in London. At the end of the day, it is just a bridge and I wouldn’t say that you have to go out of...
At upscale restaurants, you may also need to tip the sommelier or wine steward 10 to 15 percent, taking into consideration that he is sharing his expertise with you, often taking the time to learn about your preferences so that he's able to make appropriate recommendations. If the maitre d...
moved to Paris in the late 1920s to start an English-language literary magazine similar to The New Yorker. The magazine, namedThe Boulevardier, ran from 1927 to 1932. Harry's New York Bar in Paris had become a local stomping ground for famous writers and socialites, ...
Raurich, who was head chef there for more than a decade, and Imachi, the restaurant's former sommelier, are now co-owners of Dos Palillos. It is Imachi's "great knowledge" of her country's food that has made it possible to meld the two cultures, according to Raurich. "I think ...
Wine shop owner Nicole Lalagüe:While on vacation, sommelier Nicole Lalagüe, owner of Pasadena Wine Shop, received the news that her home and everything she owned was destroyed in the Altadena fires. "It is our time to help a friend in need just as Nicole has always done for all of ...
The images in Figure 1.2 show that some people are hungry or starving and without a home. Many people have to live in slums, as one image shows. Also, a lot of the land on the planet is infertile, such as desert. Another problem is that the resources on the pla...
in-house sommelier Andrea Robinson. Following our delightful dinner, we slid our cabin doors closed, illuminated our “Do Not Disturb Sign”, and caught up on some of our favorite programming displayed on a compelling 18″ monitor. Before we knew it we drifted off to sleep in our 180-...
Diploma in Culinary Arts Institute of Culinary Education (ICE), New York, NY Graduation: 2014 Relevant Classes: Food Business Management, Baking and Pastry Arts, Restaurant and Culinary Management, Art of International Bread Baking, Intensive Sommelier Training, Cuisine with Farm to Table Emphasis, ...
I’ll say this: I’m really not a fan of the red wines from southern France. Of course, this should mean nothing to a true wine connoisseur. I know next to nothing about what makes a good wine– only what I like. Of the probably (close to) two dozen red wines I sampled during ...