A Passion for Food and Wine

We love food. We love wine. But while we certainly enjoy the aromas, tastes and textures of both, we get even more enjoyment from the experiences surrounding food and wine.  Sure, we love to find and be among the first to try hot new restaurants wherever we travel. And we certainly enjoy the occasional splurge at Michelin 3-star and truly innovative establishments (we still yearn for our next meal at Chicago’s incredible Alinea). But we are also often very happy to trade off some food quality for atmosphere, such as sunset on a beautiful beach, on a mountain with a great view or at a supper club with interesting entertainment. And, since we are now semi-retired, we are particularly interested in finding bargains.

Our enjoyment of food and wine, however, goes way beyond eating. We also love experiences surrounding them. Cooking, hog butchering, cheese-making classes, tours (ideally combined with tastings and/or meals) at sustainable organic farms, goat farms/creameries, lobstering and crabbing cruises, and even freediving (brrr) for abalone.

We particularly enjoy, and continually plan and make pilgrimages to wine regions. While we are intimate with most of California’s wine regions, we have visited most of the world’s leading wine regions (with Argentina’s Mendoza Valley and Chile’s Maipo and Colchagua Valley’s scheduled for next year). We do tastings, tours, winemaker dinners, food/wine pairings and special winemaking events, such as harvest camps, vineyard tours and wine blending experiences. We satisfy many of our current food and wine passions—and develop many new ones—through our affiliation and active work with the American Institute of Wine and Food.

Even we, however, have our limits. We, for example, put our foot down (at least figuratively) when it comes to grape stomping and shooting our own dinner. This being said, we do, however, occasionally go deep sea fishing, bonefishing and we anxiously await our next trip to Alaska, where we will fish for halibut and salmon (after we take lessons from bears catching their own salmon in the rivers at Brooks Camp).

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