Culinary quest is the search for great cooking and dining opportunities. Chefs share insights and recipes, some of which are doable for home cooks. Every kind of restaurant is explored – from ethnic, fusion, dessert, fine dining and hole-in-the-wall locations. Adding a twist to a classic dish or an exotic ingredient keeps chefs fired up and diners interested as well.
Gourmet Walks culinary walking tour of downtown Napa delivers some of the spectacular local flavors of artisan olive oil, bread, charcuterie and, of course, wine to participants who also get a healthy dose of local history. Published 3:53 p.m. October 20, 2011 - Comments
While the professional Army has shown its value in relatively short, highly technological actions, its relatively low numbers put too much stress on the troops. Published 8:31 a.m. October 14, 2011 - Comments
This grilled peach salad with Chef Kendall’s homemade mozzarella is complemented beautifully by prosciutto, a lavender honey - ricotta drizzle and a sauvignon blanc vinaigrette. Published 7:32 p.m. September 29, 2011 - Comments
Not just a wine bar, the food at Carpe Diem in Napa is eclectic, tasty and happy-making. Owner/chef Scott Kendall serves an inventive assortment of Small Bites and Bigger Bites meant to be sampled and shared. Published 11:04 p.m. September 24, 2011 - Comments
Good fats vs. bad fats, which is which, how to cook with the best ones and make appetizing dishes were the topics of an enlightening cooking class at True Food Kitchen. Published 5:38 p.m. September 9, 2011 - Comments
Ghiradelli is helping defeat breast cancer with fans of their Intense Dark chocolate bars. Their recipe for coconut almond torte is another way to enjoy their chocolate. Published 1:10 p.m. September 2, 2011 - Comments
Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication ...Read More
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Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her.
Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef.