Gulf Coast Waterfront Restaurants

Love is in the Air(Port): Haley Puente has seen a lot of people make connections at DFW Airport - and not just with their next flight.

Puente manages La Bodega Winery , the nation's first winery located inside an international airport. La Bodega has a cozy, intimate feel one would expect to find in a neighborhood place - and it's quite a neighborhood. DFW Airport is larger than Manhattan Island and is the connecting point for millions of travelers each year.

So what are the odds of making a love connection here? According to Puente, better than you'd expect.

Continue reading "Texas Wine Events" »

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TAMPA, FLORIDA - The 4th Annual Polished Palate International Rum Festival takes place in Ybor City again this March!  Judges for the annual Rum Competition will once again sit through 2 grueling days of tasting and rating dozens of rums.

New to our panel this year is Tampa’s own Jeff Houck, who covers food life for the Tampa Tribune’s Baylife Magazine.  Jeff’s 'The Stew' won Best Blog for 2008. With a reputation for sacrilege, satire and spirited debate, Rum evangelist Capn Jimbo of The Rum Project brings his singular style to the tasting panel. Bill Dowd of Dowd on Drinks lends his expertise to the competition. Bill's column is distributed by the New York Times and Hearst news services throughout the US. Judges…start your motors ‘rumming’!

Continue reading "The 4th Annual Polished Palate International Rum Festival" »

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People who study these things tell us that restaurants have been around at least 800 years. After that much time, you’d think the mechanics of the restaurant would be pretty much set. The workings of such basic restaurant accouterments such as tables and waiters seemed well established. Not anymore. Restaurant customers, meet the future . . . interactive tabletop menus.

Continue reading "New Restaurant Invention Very Touching" »

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With a grin on his face, a crown on his head and grease on his sleeves, Chef John Currence, representing the state of Mississippi, emerged from a crowd of fifteen top chefs to be crowned the King of American Seafood at the 2008 Great American Seafood Cook-Off. His dish of North Mississippi Courtboullion with Seafood Dirty Rice clinched the victory. “I really enjoyed the Cook-Off,” said Currence. “Competing with the other chefs over two days, I met so many people I enjoyed being around. It was remarkably devoid of egos. The camaraderie may be the best thing about it.”

Continue reading "Gulf Coast Chef Crowned American Seafood King" »

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Continue reading "World Food Summit" »

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