Author: Maralyn D. Hill

Sarah Cyr, Sommelier at The Wine Cellar & Bistro in Columbia, Missouri

Posted by | Oct 2, 2011 | , , |

http://www.cityroom.com/stories/wine/2011/09/27/sarah-cyr-sommelier-at-the-wine-cellar-bistro-in-columbia-missouri/  This reaches a minimum of 5 million readers. Map marker on Oenologist.com‘s “Great Wine Restaurants” map. http://www.cityroommaps.com/oenologist/museums-restaurants-schools.htm Sarah Cyr, Sommelier at The Wine Cellar & Bistro in Columbia, Missouri September 27th, 2011 Sarah and Craig Syr When Norm and I visited Columbia, Missouri, we discovered The Wine Cellar & Bistro. What a find!  In addition to a wonderful chef, Craig Syr, it is co-owned by an equally talented Sommelier, Sarah Cyr. This small, intimate establishment has grown to be a successful highly recommended destination for memorable experiences. Interviewing and sharing Sarah’s story revealed a road to success and happiness. Maralyn: Sarah, how did you decide to become a Sommelier? Sarah: I started working in restaurants while finishing law school, so I could see my fiancé at the time. We were both so busy and loved working together in whatever restaurant Craig was currently employed. I soon became a server manager at a fine dining restaurant, and helped them receive a Wine Spectator award for their wine list (the same award we, The Wine Cellar & Bistro, has received every year since we opened in 2003). Organizing and learning about putting together an award winning list was where I got started learning to love the vast subject of wine. I have never stopped. Since opening The Wine Cellar & Bistro, I have been certified as a first-level Sommelier by...

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John Sarich, Culinary Director at Chateau Ste Michelle

John Sarich, Culinary Director at Chateau Ste Michelle

Posted by | Sep 21, 2011 | |

      http://www.justluxe.com/lifestyle/dining/feature-1642660.php  2.5 million visitors per month John Sarich, Culinary Director at Chateau Ste Michelle By: Maralyn D. Hill, Editor-at-large | City Room Inc.  |  Posted: Sep. 15th, 2011 Photo Courtesy of Chateau Ste Michelle While visiting Chateau Ste Michelle, we were fortunate to have Culinary Director, John Sarich, lead a tour of the Chateau. After discovering all this wonderful winery has to offer, we enjoyed a wine pairing, prepared especially for our International Food Wine & Travel Writers Association group. John feels fortunate he has access to world-class wines and fresh foods and says, “Not only do we have...

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Chef Corti Stefano of Acqua Dolce Café

Posted by | Sep 7, 2011 | , |

  http://www.cityroom.com/stories/gourmet/2011/08/27/interview-with-chef-corti-stefano-of-acqua-dolce-cafe-restaurant-in-lake-como/   CityRoom August 27, 2011 Interview with Chef Corti Stefano of Acqua Dolce Café Restaurant in Lake Como August 27th, 2011 Lake Como is one of those destinations you’ve read about in books, seen in movies, and possibly visited. The charm, elegance, and romance that surround this luxury destination continuously attract the avid explorer of Italian cuisine and treasures. Acqua Dolce Café Restaurant A new restaurant is now on the Lake Como scene, Acqua Dolce. In researching its concept and name, I discovered, “In Italian, the two words mean fresh water, referring to the water of the lake, but also sweet, gentle, tender water referring to the idyllic atmosphere of that part of the lake…” George Clooney must agree on the location, as his villa is just 3 km away. Acqua Dolce has a glass veranda that overlooks the lake and its private dock. Its menu was developed by starred Michelin chef, Mauro Eli, and boasts a sixty label wine list. The restaurant was designed to have two moments—day and night. During the day, offerings are snacks and a cafeteria menu.  This transforms at night to cocktails and an à-la-carte menu, based on local ingredients and a creative kitchen. In determining who would head up the kitchen, the choice was Chef Corti Stefano. Naturally, I wanted to discover more about this chef who works in such a...

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CityRoom – Cheesecake with Homemade Confections Gourmet Topping

Posted by | Sep 5, 2011 | , |

http://www.cityroom.com/stories/gourmet/2011/09/05/cheesecake-with-homemade-confections-gourmet-topping/     Cheesecake with Homemade Confections Gourmet Topping Yeild: 12 Servings 1-3/4 cups graham cracker crumbs (I buy whole graham crackers and make my own crumbs) 1/3 cup melted butter 1-1/4 cups sugar (divide for use) 4 eggs 24 ounces cream cheese (you can substitute light cream cheese) 1 dash salt 2 teaspoons vanilla (divide for use) 1-3/4 cup sour cream 1/2 pound Homemade Confections Gourmet Topping (optional but a great addition) Directions Crust: Make graham cracker crumbs using a food processor (blender will work). It will take 10-12. Add 1/4 cup of the sugar. Add melted butter. Put in the bottom of a 9-inch spring form pan or a deep dish pie plate. You can press in place with a spoon or pat down with clean hands. Place in refrigerator while you are preparing the filling. Filling: In a mixer or food processor, beat eggs, then cream cheese and all but 3 tablespoons of sugar. Add salt and 1-1/4 teaspoon vanilla. Beat at medium speed about 4-6 minutes. Fold in Homemade Confections Gourmet Topping. Pour into the pan over the graham cracker crumb crust. Bake in a preheated oven at 350 degrees for 35 minutes. Cool 30-40 minutes before you add the sour cream topping. Topping: Put the 3 remaining tablespoons of sugar into the sour cream. Add 3/4 teaspoon of vanilla. Spread on top of cheesecake....

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Arizona Centennial Event and Arizona Blue Ribbon Pie Round-Up and Bake-Off

Posted by | Aug 28, 2011 | |

Arizona Centennial Event The Recipe for Success! Join us in sponsoring the 1st annual Arizona Blue Ribbon Pie Round-Up and Bake-Off Experience Arizona’s history one slice at a time. Young Bakers, Amateur, Professional and Commercial Bakers present their savory, sweet and centennial pies for public tastings at the ROUND-UP. The public will decide the winners in each category, as well as the Best of Show. The Arizona Blue Ribbon Pie Round-Up & Bake-Off will also feature a LIVE BAKE-OFF! Three pre-qualified contestants from each category: young bakers, amateur bakers, professional and commercial bakers will compete live on Sunday, January 18-20, 2012 in Highland High Schools’ Food and Consumer Science lab. A live audience and celebrity judges will determine the winners. The story of Arizona’s journey to statehood unfolds at the Arizona Blue Ribbon Round-Up and Bake-Off through entertainment, activities, historical display, cooking demonstrations and treasured family pie recipes. This event is family-friendly, smoke and alcohol-free and benefits Gilbert Public Schools. As a sponsor of the event’s first year, you’ll reach thousands of school aged children and their parents, culinary students and professionals, foodies and families from all walks of life around Arizona. Additionally you’ll receive media attention and enrich the heritage of Arizona. Thank you for your time. We sincerely hope you will consider sponsoring our Arizona Centennial Event. Best Regards, Pam Jackson Skipping Stars Productions 480-518-7284 Newspaper Article:...

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Maralyn D. Hill

Maralyn D Hill

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