Articles by Sauthara

A FEW MONTHS ago, Alan Richman, GQ’s veteran restaurant critic, set out to write a cultural-phenomenon piece about M. Wells, a year-old shabby-chic diner in Queens, N.Y., and that borough’s first destination restaurant. Gourmands flocked for its over-the-top “Quebeco-American” cuisine–foie gras tamales, cote-de-boeuf and fried soft-shell-crab combo plates, duck testicles,…

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The table spread in front of me is beautiful. There isn’t any fine china, Irish linen, or crystal in the presentation–not an Art Deco plate, or piece of silver. The napkins are paper and the dishes are cheap, but the effect is mouthwatering, nonetheless: Colorful bowls of dark red salsa…

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Glade is the new daytime restaurant at Sketch. It’s called Glade because the interior design is meant to evoke a forest rather than, say, those awful air-fresheners used by lower-income types because they cannot afford fresh flowers daily, but still. It’s a crap name and there you have it and…

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It’s not yet mid-morning but already Toronto feels like a filthy sauna. Health officials have warned residents to stay inside and avoid breathing the hot mucky air. Right downtown, where the pollution is worst, this is actually pretty easy: major stores and office buildings in the heart of Canada’s largest…

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The set-up of the cooler is one of the first things to make certain you understand how to perform. After that, because you determine the particulars of this method, you ought to discover the fundamental and simple maintenance, in addition to any cleansing that requires being carried out. The same…

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Today, almost everyone in the industry aspires to develop a wider range of dry of wines. For some this reflects a wish to promote wine as an export product. To do this, their wines must overcome the reputation of cloying sweetness. But for most vintners the desire is simply to…

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Today, Germany boasts almost 170 collective and 2,700 individual vineyards grouped into thirteen wine-growing regions. The vintages produced in each region have their own distinct qualities, and the regions can be further divided into Bereiche (districts). Each district is made up of both collectively and individually operated vineyards and is…

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Following the harvest, the cellar master supervises the entire wine-making process. Harvested grapes are pressed, and the juice, or must, is stored in barrels (or stainless steel tanks, in the large cooperatives) to ferment. A natural process, fermentation occurs after the sugar in the must comes into contact with yeast…

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