Site reader Anderson Farris sent in this suggestion for our series: a bacon doughnut. The particular bacon doughnut in question is from the NYC restaurant Traif. chef described the dish thusly to nymag.com : “…The bacon doughnuts with dulce de leche and coffee ice cream are, like, so fucking good. Or is it…impossible?!? MORE >>

This article was posted on linkedin by Mark Norman. Mark is the Director of Marketing and Business Development for the Wine Society (a web site devoted to helping buyers and sellers of vintage wines). The latest version of Bill HR 5034 is causing a real debate. What no one has mentioned is Wine Clubs. Do the math! We need both systems. MORE >>

I just got the new Art of Eating , issue number 85. always enjoy this magazine, Edward Behr's journal in which passionate scholars of food and drink discuss in vivid and personal detail the things that they love. Levi Dalton, my friend and the head sommelier at Alto , in the monthly column entitled "Why This Bottle, Really?" MORE >>

"Viva, Argentina!" " One of the most vibrant guests at the very bustling Modern restaurant on a recent Tuesday night was Jimena Turner, director of education for Wines of Catena in Mendoza, Argentina. Laura's father, Nicholas Catena, is credited with putting Argentinean wines on the world map by focusing entirely on quality. MORE >>

Sutter Home and white Zinfandel are practically synonymous. The Trinchero brothers of Sutter Home started making the sweet, pink wine from (red) Zinfandel grapes in the mid-1970s. To everyone’s astonishment, the wine exploded in popularity and within a few years was selling a million cases a year. Davis to speak on red zinfandel. MORE >>