His variation, only 11.3% ABV in this vintage, comes across as fresh and feisty.

We’re told they are unique.But every fancy restaurant has them at this point.

Everyone can get Petrossian caviar.Everyone can get truffles, and an A5 [waygu steak].”.Rubba rethought what luxury meant and decided, “It’s those things special to a season.

It’s working closely with our farmers and them growing something just for the restaurant, and us getting it at peak season.Each night, for each guest, is its own special luxurious experience, like a live performance.”.

Luxury doesn’t have to be dependent on things that are imported, he says.

“Someone on the other side of the world would be like, that’s really cool.”.This is a great use for.

those leftover nubbins of charcuterie.after a holiday party, dinner party, or any event.

This recipe yields a good amount of sauce; reserve any extra for another use.. Save.This recipe from former F&W editor Kay Chun takes a short rib stew and transforms it into an inspired take on banh mi — and on leftovers.Start by making the stew, which on its own is hearty, soothing, and packed with flavor.