Holiday Nuttiness
For the last five years or so, my rather large extended family has gathered at my dad’s house the Saturday after Thanksgiving for a...
How to Modify a Cocktail: The Last Word
Writing about the history of a specific cocktail can be super fascinating, in part because they often travel circuitous and unlikely...
Staying Balanced
Balance in wine is always a bit of a tricky thing to discuss. Does it mean that no one structural element or flavor dominates? If that’s...
Good Service
Seattle is having a bit of a crisis when it comes to restaurant workers. The continued massive growth in the industry has created a...
Getting Certified
December 1st, 2013 was a terrifying and gratifying day in my life. It was the day I took (and passed!) my Certified Sommelier exam...
Miller's Guild
This week's column was all about Miller's Guild, the new restaurant in the Hotel Max space. I had a cool opportunity to sit down with...
