This is P.K., Sr. writing this month. I just pulled rank on Rosemarie and asked her for the recipe portion of this column, requesting that I do the preamble. The reason: She is a creative food wizard, and her wizardry deserves this accolade. For my birthday, she decided to treat me, our daughter, and son-in-law, to… read more »
Why the versatile pâté has never really caught on in the U.S. is a bit of a mystery to me. It comes in so many variations, differing from province to province, and even from village to village. Perhaps it is because the recipes for these tasty concoctions were usually carried by the memory of village… read more »
Wine with Food: California Gamay Beaujolais By Paul Kalemkiarian Sr. | November 1984 If you are presently a white wine enthusiast yet wish to develop a red wine palate, this is the wine to start with. Many people who say they like white wines only, do so because they have usually been turned off by… read more »
Wine with Food: Beaujolais Nouveau By Paul Kalemkiarian Sr. | March 1983 I have fallen victim to the personal computer age! After a modest contribution to this giant industry, I now can process these words on my word processor. In fact, it is really slick! I do not know how I did without it all… read more »
Wine with Food: White Zinfandel By Paul Kalemkiarian Sr. | February 1984 The other day, as I was arriving for a meeting at a hotel, a luncheon meeting of a women’s club must have been letting out. I ran into an acquaintance who was carrying a bottle of wine. She stopped me and said “Paul,… read more »
This is the freshly barbecued corn here for the Wine of the Month Club’s monthly barbecue. We’re going down just one month, okay? USDA choice, I’m not talking about it. Man 1: Loading. Paul: Load it up. Ramming. Man 1: Yeah!
Wine with Food: With Eggs and Omelets by Paul Kalemkiarian Sr | July 1982 Now—whoever heard of serving wine with breakfast? Well—I must say that wine with two fried eggs and bacon does not evoke the mental picture of flavor harmonies! However, there are some very appropriate combinations with certain egg centered dishes that do lend themselves… read more »
Wine with Food: For Luncheon Dishes, Casseroles and Pasta by Paul Kalemkiarian Sr | June 1982 Before I discuss wines to serve with cheeses, desserts, eggs, salads, (yes some salads can have wine accompaniments) which are the topics of the next four columns, I decided to cover a catch-all group of meals of an everyday… read more »