Author: Virginia Miller

October 1, 2011

“Paris, San Francisco, Tehran, all claim a part of me… I thought about how the kitchens where I was shaped belong to all these places, and yet none claim to be the center. I’ll always negotiate that in-between culture… I’ll always rely on the longing for these places, and I’ll always be learning to move between them without falling through… Read more →

Talking Tequila with Carlos Camarena

Carlos Camarena, master distiller of El Tesoro tequila (along with Charbay, Tapatio, Ocho, Excellia and more) is a powerhouse. Not only does he mastermind an insane number of tequilas, but he is passionate about traditional, small production, hands-on methods, pure ingredients, no shortcuts… yet he never sounds like a PR pitch. His sincerity authenticates his words: “In every bottle you will… Read more →

September 15, 2011

“San Francisco is really divine… The streets are steep like Edinburgh and Chinatown right in the middle of everything. There’s a Rock just outside the town by the Golden Gate covered with seals! They’re so sweet.” – Noel Coward, 1926 letter to his mother I hope your fall is off to a sweet start… Adventures in Colorado with family (a… Read more →

Visiting New Midleton Distillery, Home of Jameson, Redbreast & Other Irish Whiskies — in County Cork, Ireland

Ireland is a green land of rolling hills, sheep and craggy coastline, to be sure. The people enchanted even more… a generous, welcoming, hilarious lot. One of my favorite people in recent Ireland travels was Liam O’Leary, distillery operations manager at New Midleton Distillery in County Cork, near the southern coast of Ireland. The name New Midleton may not mean … Read more →

St. George’s 3 New Gins

Consistently, St. George Spirits wears the crown for renegade inventiveness. As I wrote last year, Lance Winters, master distiller, and distillers Dave Smith and Chris Jordan, lead the way in out-of-the-box creativity. Never have I seen the like of their test tube apothecary of experimentation where they’ll try anything, from foie gras and beef jerky, to carrots and Dungeness crab,… Read more →