“It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat.” Roosevelts Writings by Teddy Roosevelt
I ended April in Louisville for Derby Week races at Churchill Downs, the opening of Rabbit Hole distillery, parties and previews at Willett and Old Forester distilleries, plus restaurant and bar research…
May has been intensely wonderful … and I am also thrilled to be home.
The Latest Top Restaurant Openings of the Month: Whether fermented pineapple chili pizza, excellent cannoli, 70s fondue or caviar “bumps,” it call be found at these exciting restaurant newcomers.
Imbiber 11 Top Cocktails Around the Country: LA to Santa Barbara, Nashville to New Orleans, SF to Berkeley, who is making innovative and delicious drinks now.
Wandering Traveler The New New Orleans: My first article for Montecristo Magazine on some of the most notable restaurants in New Orleans in recent years.
Imbiber Gin Bars in SF: My first article for Gin Magazine (from Whisky Magazine) on bars doing right by gin in San Francisco.
Come join me in Peru! The deadline is mid-March to sign up for a culinary adventure in the Andes mountains’ town of Cusco (gateway to Machu Picchu), savoring the unique Asia-meets-South-America cuisine that is Peruvian food. I will be the host of a dig deep food tour this May, open to anyone, so please join us for what will be an unforgettable week. Details here at Adios Adventure Travel (more on my past food and pisco-making adventures in Peru here).
As your personal concierge who tells it like a good friend would, I create personalized itineraries; provide food and drink consulting for restaurants and bars; and classes at companies for the layperson wanting to dig deeper in food and drink (more info here).
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LINKS to Social Media & Articles:
Time Out Food & Drink
Table8, National Editor (2015-2017)
Wine Access Restaurant & Wine Column
Zagat SF Editor (2014-2016)
Editor, Distiller Magazine
SF Bay Guardian Critic (2009-2013)