When only the very best gifts will do for foodie friends – or even yourself – turn to Williams-Sonoma’s Gourmet Food and Specialty Food Gifts selection. We’ve hand-curated a collection of delicious delectables. You’ll find a little something for any gourmet food lover here, from special holiday items like candy corn to handmade jams and jellies that taste like they just came out of grandma’s pantry. Serve an entire table with our entrees and sides, or just toss something together for teatime with our cookies, cakes and sweets. We make entertaining easy by letting you shop from and order to the comfort of home.
Lalousis had been managing Maille’s retail boutique in London when he was tapped for his expertise. “My boss told me, ‘I think you’ve got a calling. You’ve got a love for mustard.’ ” He was sent to the factory in Dijon for six months of training and learned “everything there was to know about mustard.” As far as Lalousis is aware, he’s the only mustard sommelier in the world. That’s not to say, however, that he is the first mustard sommelier in history. “We had a mustard sommelier in 1747 when we opened a store in Paris,” he says. At that time in Paris, Dijon mustard was not well known. “Our founder wanted people to know how to use Dijon mustard. He wanted to show people that it was an ingredient and not just a condiment.” And if Lalousis has his way, he will not be the last. He’s developing an educational program that will certify future mustard sommeliers about types of mustard seed, harvest techniques, chemical compounds in mustard, regional differences, levels and qualities of pungency, various pairings and uses, and what Lalousis calls “the culture of mustard.”
Our server was exceptional. Not only did she greet us upon being seated, she was knowledgeable and attentive. Sangria is a must, but if that isn't your thing, their wine selection is very good. The menu isn't extensive but can be a challenge if you don't eat meat and don't want to be limited to a salad. Make sure you don't miss the specials, the server goes over it but it's detailed at the back of the restaurant on a chalkboard.
Orlando’s finest steakhouse just happens to be located within one of the city’s grandest hotels, the Waldorf Astoria. Overlooking the hotel’s namesake golf club - right on the border of the sprawling Walt Disney World – views out of the floor-to-ceiling windows are superb, as is the meticulous service and refined décor that keeps things smart and sophisticated without ever feeling too stuffy. Being a steakhouse, the pièce de résistance here has got to be the 32-Day Dry-Aged Tomahawk Rib Eye, big enough for two people to share (and at $145 you would hope so). The menu here goes way beyond the bovine offerings too, with Bull and Bear’s signature ‘Fried Chicken’ ($42), the Pan Roasted Colorado Lamb ($48) and the ultra-extravagant Main Lobster, which comes served on a spit for two people ($68 per head). Read More...
Ceviche is a downtown tapas spot that’s a great place to start a night out. There’s a long bar, which is ideal if you’re on a date or out with a friend, and if you’re with a group, the large restaurant includes tables of just about every size imaginable. The menu includes a variety of tapas, along with things like paella, ceviche, and pitchers of sangria. They also host live music and flamenco shows regularly, so if you want to simplify your night by going straight from dinner to dancing on a stage without leaving the building, you can do that at Ceviche, just hope no one has their phone out.
Gourmet meals are typically served in small contrasting courses. This allows a broad flavor experience, but at the same time limits the exposure to the often rich flavors that Gourmet Foods offer. Gourmet Foods are prized for their exclusivity often due to scarcity such as the case of the Italian White Truffle or Caviars that cost hundreds of dollars per ounce. Many foods are in season only during certain times of the year, and are grown only in remote regions of the world. Many of these foods are likely to be characterized as Gourmet due to accessibility, cost and origin. It is important to recognize that Gourmet Foods are in the eye of the beholder, as Gourmet Magazine includes recipes for everything from hot dogs and hamburgers to foie gras and truffles. igourmet has made Gourmet Food accessible through our vast offering of thousands of difficult to find Gourmet Food items.
I am not ready to admit how effortlessly I attained this certification until, one evening, I find myself at Anxo Cidery, the epicenter of Washington’s cider scene, in Northwest D.C. Anxo required all of its front-of-house staff to become CCPs, and I am chatting with two bartenders about how I’ve passed the exam. They both also recently passed. “That exam was so easy,” one bartender tells me. “I took it when I was drunk.”
These programs prepare you to be a taste authority, a sensory expert, an arbiter and evangelist in the field, but you’re likely not producing anything. Even so, they’re in demand. What is it about this epoch that values such mastery over taste? Were we all truly so clueless and naive about these matters once upon a time? Has life become so fraught and complicated that even decisions over our smallest pleasures now require expert intervention?
Eater editors get asked one question more than any other: “Where should I eat right now?” Orlando dining obsessives want to know what’s new, what’s hot, and what favorite chef just launched a new spot. So here they are – the fresh faces on our ever-evolving restaurant scene; the newish spots setting tongues awagging from the theme parks to downtown Orlando to the city’s suburban enclaves and all the neighborhoods in between.
This is a terrific reimagining of the classic dish. I struggled with the pasta cooking and may cook the pasta at least 3/4 of the way through separately, but otherwise it’s a winner. I used two chicken breast halves which I flattened a bit, cooked flat, then cut up and cooked the rest of the way. I love breading on the chicken, but it’s very nice like this without – what a time saver and calorie saver.
What is considered gourmet is different depending on the time and geographic region. What is gourmet historically depended upon what ingredients the people of that region had access to and how easily they acquire them. For instance, seafood could be considered a luxury in an area that lacks fish, whereas it would not be seen as such in an area near the ocean or a great river. Gourmet tended, and still does in many parts of the world, to be revered by a person with access to wealth because gourmet food has always been expensive. The expense was the result of a scarcity of ingredients for a particular food in the region at the time. This fact meant they needed to be brought in from far away, which brought a variety of risks to the merchants. Merchants would have to deal with weather conditions, thieves, and broken equipment, intermediaries, and other such factors that could delay or interrupt the shipment of the good at the cost of their lives and fortune. Thus they asked for higher prices. For millenniums, about 10% of the population could eat food that may have been considered gourmet in their time. Potentially 80% of the global population worked in food production and would have eaten more typical meals to survive. The typical meal would be what they could most easily get their hands on. In Britain, for instance, that was gruels, vegetables, small amounts of wild game, and grains.
When you’re losing steam after a long day out with your family and need a snack and a drink to hold you over until dinner, head to Cocina 214 in Winter Park for Happy Hour. This Tex-Mex spot serves 12 types of margaritas and lots of things that are perfect for a small pre-meal, like tacos, queso fundido, and fried avocado bites. And if you don’t feel like relocating to another spot after a few drinks, the burritos and tamales should help hold you over until breakfast.
Gourmet (US: /ɡɔːrˈmeɪ/, UK: /ˈɡɔːrmeɪ/) is a cultural ideal associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals of several contrasting, often quite rich courses. Historically the ingredients used in the meal tended to be rare for the region, which could also be impacted by the local state and religious customs. The term and its associated practices are usually used positively to describe people of refined taste and passion. Gourmet food tends to be served in smaller, more expensive, portions. There also tends to be cross-cultural interactions when it comes to Gourmet, introducing new ingredient, materials, and practices.
To say the transition from food truck to brick-and-mortar operation was a challenging one for Bem Bom chef/owner Francisco “Chico” Mendonça and business partner A.J. Campofiore would be an understatement of epic proportions. Now that it has opened, the Audubon Park charmer is consistently hopping, and the inviting patio fronting Corrine Drive is one of the toughest seats to snag in the neighborhood. They come for Chico’s Portuguese and Mexican dishes, much like the ones he fashioned inside his food truck and, prior to that, at Winter Park’s Cocina 214. Frango de churrasco (or barbecued chicken) done in the piri piri style is a must, but dense and porky grilled chouriço is hard to overlook, as is the center-cut salted cod topped with caramelized onions and peppers drizzled in Portuguese olive oil and served with punched potatoes.
After dinner – and occasionally, when you just want to escape and indulge, too – it’s time for dessertsand sweets. We’ve anticipated your need for delightfully rich and indulgent treats and put together a collection of desserts to help you serve up something lovely each and every day. From birthday cakes fit for a queen – or king – to boxed chocolates that make excellent stocking stuffers, we have everything you need to inspire and impress foodie friends and loved ones.
We're in the thick of winter, and soups aren't going anywhere. There's only one thing that goes better with soup than crusty bread, and that's the Instant Pot, which shaves off hours of prep time without sacrificing any of the flavor. No matter your base ingredient—beef, squash, beans, pork, you name it—your favorite reliable appliance will turn out fantastic soups and stews every. single. time.
Indeed, what the rise of specialized taste education, the cult of sensory analysis, and the wine-ification of everything means is that taste is becoming more and more codified all the time. There are good tastes and bad tastes; not only that, there’s a growing caste of gatekeepers in every field who are keeping score on what tastes great, middling and flawed. Maybe this is what morality or philosophy looks like in an increasingly post-religious, post-intellectual, materialistic United States. We are a people in need of an authority, a higher voice, some guidance — even if it comes from behind the cheese counter. Maybe, for many affluent Americans, the sommeliers of everything represent something shaman-like. Listen to me. I am your one true sommelier.