5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
"Summer wine ... erm, I mean ... breeze, makes me feel fine, blowing through the jasmine in my mind."
As Wine Director of MARC (Marlon Abela Restaurant Group) US, French-born Flosse is responsible for the award-winning wine collection at A Voce restaurant in New York City, as well as for crafting the 650-bottle wine program at Morello in Greenwich, Connecticut.
Previous to joining MARC US, Flosse was the wine director and sommelier at Café Boulud in New York City, where he oversaw a cellar of 10,000 bottles.
Whether you need the right bottle to take to a casual cookout, pack for a slow afternoon picnic or enjoy in the comfort of your own air conditioning, Flosse is here for all your summertime sipping needs.
Five Wines for Summer: Olivier Flosse
"I want to get a few things straight, because I don't believe this article did justice to why many many people are vegetarian."
"First, not all vegetarians are concerned with or affected by the slaughter of animals as an ethical issue. I am vegetarian and I honestly believe that besides the scope and operating procedures of the meat industry, eating other beings is a fundamentally natural act. Though our digestive systems don't appear to have developed for us to be solely carnivores, we have adapted to be omnivores."
– Do you like Riesling?
– I don't know. I've never Rieseled.
Thank you. I'll be here all afternoon. Try the Gewürztraminer.
Got a food joke? Ham it up in the comments below. We'll feature our favorites in an upcoming post.
Researchers in Britain have been credited with cracking the age-old conundrum about the chicken and the egg. But are they right?
After the publication of the rather dry-sounding scientific paper, "Structural Control of Crystal Nuclei by an Eggshell Protein," press headlines proclaimed the answer was... the chicken.
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Neither may be available at your local market if there aren't enough farmers