Untitled Document Home
Chef & Hotel Profile
Publisher's Page
Gift Guide
Travel Adventures
Epicurean Events
Health Minded
Spa Baby Secrets
Book Bites
Culinary Coup
Sense of Style
Kids Kaleidoscope
Tinsletown Tidbits
Radio Show & Links
Contact Us


Dry Sack, a medium dry sherry from Spain, is a best selling aperitif and a stylish alternative to white wine for pairing with hors d'oeuvre, tapas and a variety of meats and cheeses.  With its fragrant, toasted nut aroma and flavor, Dry Sack also lends itself as an ingredient for delicious cocktails and perfect winter punches for holiday entertaining.

Produced since 1906 by the world-renowned winery, Williams & Humbert, in Jerez, Spain - where the world's finest Sherry is exclusively produced - Dry Sack is a distinctive blend of the Palomino and Pedro Ximenez grapes. It is aged a minimum of six years in oak casks under Spain's time-honored solera system of fractional blending. The result is a deep-hued golden color and a balanced flavor, not too dry and not too sweet.

Two leading mixologists, Julie Reiner of The Clover Club in Brooklyn, and Chris Hannah of the French 75 Bar at Arnaud's in New Orleans, share their recipes for winter punches.

"Punch is the grand daddy of all mixed drinks. There are recipes that go as far back as the 1600's. They are a symbol of the communal spirit and meant to be drunk among friends and colleagues.  Remember to share!" said Julie Reiner, proprietor of The Clover Club.

El Cid Punch 
Recipe: Julie Reiner, Proprietor, The Clover Club
(Serves 4-6 people)


  • 9 oz. Gran Duque de Alba Solera Gran Reserva Brandy de Jerez
  • 6 oz. Dry Sack
  • 12 oz. Rosie Lee Tea (English breakfast & Earl Grey mixed = parts)
  • 4.5 oz. lemon juice
  • 6 bar spoons sugar muddled with peel from 4 Valencia oranges (or substitute another orange variety)
  • ½ oz. clove syrup*


  • Top with 12 oz. rosé cava (or other rosé sparkling wine)
  • Garnish: strawberries, apple slices, orange slices
  • Mix ingredients in a punch bowl filled with cubed ice.


“The Best Seafood & Wine Festival in the Country” by Coastal Living Magazine
For the past 18 years, The Colony Beach & Tennis Resort on Longboat Key has produced and hosted what the editors at Coastal Living magazine have determined to be “The Best Seafood & Wine Festival in the Country".In the June edition, The Colony’s annual Stone Crab, Seafood & Wine Festival was lauded with this accolade for consistently providing a unique culinary getaway that is a must-do for gastronomes, oenophiles, and neophytes alike. This year, the celebrated event will be held November 13 – 16. Chefs participating in this year’s event include: Sean Brock of McCrady’s Restaurant in Charleston, SC, Amanda Lydon of The Straight Wharf Restaurant in Nantucket, MA, Colby & Megan Garrelts of Bluestem in Kansas City, MO, Felicia Suzanne Willett of Felicia Suzanne’s in Memphis, TN and Jamil Pineda from The Colony Restaurants in Longboat Key, FL. Winemakers from Reynolds Family Winery, Bell Wine Cellars, Antica, Van Duzer Vineyards and Mumm Napa will feature a variety of their chosen selections.
Every fall, The Colony becomes a fusion of culinary genius and indulgent wine offerings as seven chefs and seven vintners from around the country convene for a weekend of interactive culinary demonstrations and wine tastings in an intimate setting. The most unique highlight during the 3-day festival include a “Sand-Between-Your-Toes Tasting” on the beach. The final evening’s Chef’s Collaboration Gala represents the culmination of the festival and features a seven-course meal, complete with a specially chosen wine for each course, paired by The Colony’s acclaimed Cellar Master.
The roster of past participants reads like a “Who’s Who” of the culinary world. Alumni of the event include: chefs Jean-Louis Palladin, Bob Kinkead, Masaharu Morimoto, Andrew Zimmern, David Burke, Michelle Bernstein, Kerry Simon, Larry Forgione and Dickie Brennan. Winemakers from many leading wineries such as Silverado, Swanson, Far Niente, Arrowood, Schramsberg, Clos Pegase, Biondi Santi and Hogue Cellars have been represented over the years.
Complete festival packages include three days of culinary events and three extravagant evening celebrations showcasing the delectable Florida stone crab through fabulous displays and creative, dishes by the visiting chefs and skilled team from the award-winning Colony Restaurants. Guests enjoy spacious accommodations in The Colony’s one- and two-bedroom villa suites, complimentary access to the resort’s health spa and comprehensive fitness center and use of the 800-foot private beach.
The Colony Beach & Tennis Resort was opened in 1969 by Dr. Murray “Murf” Klauber and continues to be family owned and operated by his daughter, Katherine Klauber Moulton, HOTELS magazine’s 2001 Hotelier of the World. The Colony Restaurants have enjoyed over 39 years of international recognition receiving numerous awards such as the prestigious DiRoNA Award, The Wine Spectator’s Award of Excellence, and The American Academy of Hospitality Sciences’ Five Star Diamond Award for outstanding service. They have been named to “America’s Top Restaurants” by Zagat and the “Fine Dining Hall of Fame” by Nation’s Restaurant News and hold a total of eleven Golden Spoon Awards from Florida Trend magazine. For more information on The Colony Beach & Tennis Resort visit
or call 1.800.4.COLONY.


Texas de Brazil Warms up the Holiday Season with Tasty Cocktail Creations

Shed those winter chills and relax with one of the season’s hottest cocktails. Whether as an after-Thanksgiving treat, Christmas party cocktail, or to ring in the New Year, creations like the Pomegranate Caipirinha, Caramel Apple Martini and Milky Way Cocktail are perfect for spreading a bit of holiday spirit. Brazilian Steakhouse Texas de Brazil invites you to enjoy winter with their inspiring cocktails, sure to infuse cheer this holiday season.

From flavored vodkas to Godiva Dark Chocolate liqueur, these cocktails are skillfully created with a fusion of fine liqueurs that make for a truely desired holiday treat. Experience joy this season and indulge in one of these blissful cocktails,

  • Pomegranate Caipirinha – A twist on Texas de Brazil’s signature Caipirinha this drink is served with Van Gogh pomegranate vodka, fresh-squeezed lime, sugar and crushed ice.
  • Caramel Apple Martini – This cocktail is created with Van Gogh Wild Apple vodka and Sour Apple Liqueur and finished in a caramel-rimmed glass.
  •  Milky Way Cocktail – A special treat, this cocktail is made with Chopin Vanilla vodka, Godiva White and Dark Chocolate liqueur, Bailey’s and a touch of cream, then shaken and served in a chocolate-rimmed glass.

Texas de Brazil is a Brazilian Churrascaria that offers guests a traditional Brazilian dining experience, complete with sword-wielding Gauchos (Brazilian cowboys) who circulate the dining room floor serving diners various cuts and types of meat. The dining concept of Texas de Brazil is simple: guests pay a flat rate per person inclusive of a salad bar and sushi area (select locations), meats and side items, for as little or as much as desired. 

About Texas de Brazil
Texas de Brazil is family owned and operated. Started in 1998, the company has quickly grown into one of the country’s premiere Churrascarias, currently operating 13 domestic locations and one international location. The restaurant’s menu consists of 15 grilled meats; all prepared in the traditional Brazilian method over an open flame and carved tableside by the restaurant’s authentically costumed Gauchos, as well as an elaborate salad area, wine list, dessert menu, full liquor bar and private rooms available for special functions. Another location will soon open in Baton Rouge, bringing the total number of locations for the company to 15. For more information please visit www.texasdebrazil.com

Texas Riorita

Holiday Cocktail Recipes

Merry IrishmanMerry Irishman
2 parts Tullamore Dew Irish Whiskey
1 part Kahlua
½ part Mint Schnapps
Serve over ice in a Rocks glass
Garnish with candy cane
MIDORI Melon Ball DropMIDORI Melon Ball Drop
2 oz. MIDORI
1 oz. SKYY Citrus Infusions
.5 Oz Elderflower Liquor
Juice ½ Lemon
Sugar Rim
Shake and strain into a martini glass. 
Garnish with a melon ball on the rim.
ZEN LatteZEN Latte
1 ½ parts of ZEN
6 Parts Steamed Milk
Stir and garnish with matcha powder
Holiday HopperHoliday Hopper
.5 oz Crème de Menthe Green
.5 oz Crème de Cocao White
2 oz Half and half
Shake and strain into a martini glass.
Garnish with mint leaves and raspberry.
Tully ToddyTully Toddy (hot)
1 part Tullamore Dew Irish Whiskey
1 sliced lemon
2 lumps of sugar
Fill to top with hot water
Combine all ingredients and stir well.
Serve in a glass mug and garnish with a cinnamon stick
Dreaming of ZENDreaming of ZEN
1 oz. ZEN
.5 oz MIDORI
3 oz. Mango Juice
White Pepper
2 oz. Cream
Shake/strain over ice into a martini glass or champagne flute. 
Garnish with mint leaves and a dash of nutmeg


This holiday, break away from the ordinary and drink in the good life with one of these luxurious spirits, sure to start the New Year off right.

  • 24-Karat gold flakes create the decadent Gold Martini, found at El Dorado Royale, A Spa Resort, by Karisma’s Martini Lounge.  Located in the Riviera Maya, Mexico, this Gourmet Inclusive resort allows guests to indulge in full service concierge, Infinity balcony pools, in-suite Jacuzzis, and full-service spa
  • T.C. Boom Boom epitomizes tropical paradise in a glass—made of white rum, peach schnapps, pineapple juice, club soda, and a float of coconut rum.  Found at Grace Bay Club’s Infinity Bar, the Caribbean’s longest bar stretching 90 feet to Grace Beach Bay, guests will also enjoy luxury Anani Spa tents, chic day beds, and stylish beachfront interiors in one of Turks & Caicos’ finest properties
  • The Luxury Pomegranate Cosmopolitan at renowned Zeta bar at the Sydney, Australia Hilton is where Belvedere citrus vodka, Cointreau, and pomegranate juice merge to create a perfect combination of luxury and style.  Guests can choose from tailored bathrobes and Dom Perignon to a 12.16 carat diamond or personalized Bentley Continental GTC, with the Million Dollar Package
  • A mixture of Sauza, Triple Sec, lemon, lime, and pear juice, the Cactus Pear Margarita originates at The Strip House at The Reach Resort in Key West. A destination where charm and tranquility come standard, guests can delight in lavish spa treatments, a private natural-sand beach, and dedicated concierge

for “Winemaker of the Year 2008” by Winestate Magazine in Australia! 

The results we be announced November 27th and we can’t wait to find out!

Winemaker Paul BouldenMeet the Winemaker! 
Paul Boulden has won consecutively the state's, "Most Successful Exhibitor" at the annual Western Australian Sheraton Wine Awards. Paul also has multiple trophy and Gold medal wine successes at all of the Australian Capital City wine shows, in addition t4 Wines Plus Moreo numerous outstanding wine reviews by the national wine press. His focus has been on developing the premium Sandalford wines from the company's 38-yr. old dry grown Margaret River vineyard, one of the largest and oldest vineyards in this famed wine region. Aside from this he sees the development of the Protege range of wines as critical to the ongoing fine reputation of Western Australian wines.

Good Earth Coffee has launched a national “Brew at Home” pledge campaign  that you might be interested in, to help inspire coffee drinkers to make a change. Good Earth Coffee will donate $1.00 for each online pledge they receive to The Trust for Public Land, a  national nonprofit environmental organization.


Know by Patrons as the “The Breakfast Martini”
Marmalade presents the Butter & Jam Signature MartiniMarmalade Café  and Catering Company, an Innovative California restaurant group, is now serving their delicious new signature Butter & Jam Martini at the Palos Verdes restaurant, and according to a company spokesperson will soon make it available at additional locations in the next few months, This martini is perfect to sip with lunch, dinner, or as a compliment to appetizers and small plates. Ingredients of orange juice, orange vodka, Buttershot liqueur and marmalade jam make this cocktail a brilliant choice at $8.50 to savor with Marmalade Café’s many brunch selections. “We are pleased with the positive response we are receiving from the people who are sipping our signature martini, and think it compliments our eclectic menu items,” said J.C. Gomez, restaurant manager.
The Marmalade Café brunch menu presents some ideal pairing choices to savor with the Butter & Jam Martini, including a variety of pancake dishes, French toast, old fashioned oatmeal, classic eggs Benedict, corned beef hash with eggs, Huevos Rancheros, smoked salmon scramble, filet mignon, with chile and cheddar omelet, egg white frittata, and a variety of signature dishes served with breakfast meats, potatoes, and toast. Vegetarians can enjoy this sweet martini with a Portabello Mushroom Benedict, topped with roasted tomatoes, spinach, three poached eggs and Hollandaise sauce.
Naturally, this cocktail is also a flavorful beginning for any lunch or dinner entrée on the menu, including red snapper served on a bed of spinach and mashed potatoes, topped with lemon butter broth, or Kansas City pork chops marinated with fresh herbs and served with cinnamon apples, roasted potatoes and seasoned vegetables. The boneless buffalo chicken tenders, served with house made sauce, a carrot and celery salad and gorgonzola sauce would all be enhanced by Marmalade’s new signature sip.

The Marmalade Café was the brain child of Bobby and Bonnie Burns, along with marketing entrepreneur Selwyn Yosslowitz. The family run business now has restaurants in Santa Barbara, El Segundo, Rolling Hills Estates, Santa Monica, Malibu, Los Angeles (Farmer’s Market), Calabasas, Sherman Oaks and Westlake Village, California.
Located in the Promenade at 550 Deep Valley Drive, the restaurant is open from 9 a.m. to 9 p.m. Monday through Thursday, 7:30 a.m. to 11 p.m. Friday through Saturday and from 8 a.m. to 9 p.m. on Sunday. For more information call 310-544-6700 or log on to

March 08 | April 08 | May 08 | June 08 | July 08 | August 08 | September 08 | October 08 | November 08 | December 08 | January 09 | February 09 | March 09 | April 09 | May 09 | June 09 | July 09 | August 09 | September 09 | October 09 | November 09 | December 09 | January 10 | February 10 | March 10 | April 10 | May 10 | June 10 | July 10 | August 10 | September 10 | October 10 | November 10 | December 10 | January 11 | February 11 | March 11 | April 11 | May 11 | June 11 | July 11 | August 11 | September 11 | October 11 | November 11 | December 11 | January 12 | February 12 | March 12 | May 12 | April 12 | June 12 | July 12 | August 12 | September 12 | October 12 | November 12 | December 12 | January 13 | February 13 | March 13 | April 13 | May 13 | June 13 | July 13 | August 13 | September 13 | October 13 | November 13 | December 13 | January 14 | February 14 | March 14 | April 14 | May 14 | June 14 | July 14 | August 14 | September 14 | October 14 | November 14 | December 14 | January 15 | February 15 | March 15 | April 15 | May 15 | June 15 | July 15 | August 15 | September 15 | October 15 | November 15 | December 15 | January 16 | March 16 | February 16 | April 16 | May 16 | June 16 | July 16 | August 16 | October 16 | September 16 | November 16 | December 16 | January 17 | February 17 | March 17 | April 17 | May 17 | June 17 | July 17 | August 17 | September 17 | October 17 | October 17 | November 17 | December 17 | January 18 | February 18 | March 18 | April 18 | May 18 | June 18 | July 18 | August 18 | September 18 | October 18 | November 18 | December 18 | January 19 | February 19 | March 19 | April 19 | April 19 | May 19 | June 19 | July 19 | August 19 | September 19 | October 19 | November 19 | December 19 | January 20 | February 20 | March 20 | April 20 | May 20 | June 20 | July 20 | August 20 | September 20 | October 20 | November 20 | December 20 | January 21 | February 21 | March 21 | April 21 | May 21 | June 21 | July 21 | August 21 | September 21 | February 08 | January 08

December 07
| November 07 | October 07 | September 07 | August 07 | July 07 | June 07 | May 07
April 07
| March 07 | February 07 | January 07

Dember 06
| November 06 | October 06 | September 06 | August 06 | July 06 | June 06 | May 06
April 06 | March 06 | February 06 | January 06

December 05
| November 05 | October 05 | September 05 | August 05 | July 05 | June 05 | May 05
April 05 | March 05 | February 05 | January 05

© 2008 Bonnie Carroll, All Rights Reserved