Feature

Wine and cheese parties became de rigueur in the 1970s, at a time when fine cheeses from around the world were not always readily available. In fact, they were nearly impossible to find unless you lived in the right city or ethnic neighborhood. The wine and cheese party has since become the de facto party to have when you have no better idea. It can also be a budget-friendly solution when a more elaborate cocktail party is not an option.
 

NOT A RESTAURANT BUT A HUMAN EXPERIENCE THAT CONNECTS URBAN DWELLERS WITH VISITING RURAL COOKS, ON A DAILY BASIS.

No need to go to the country to experience homemade, homegrown recipes and dishes. In Beirut, an innovative food experience is getting noticed for its ambitious attempt at a social experiment that brings together passionate home-cooks from towns and villages across the country with time-crunched city folk, in an unlikely loft-style industrial setting.

THE GLORY OF FRANCE WRAPPED UP IN A SEASONAL DELICACY THAT SETS PEOPLE ABUZZ.

Whether it’s Fauchon, Hédiard, Ladurée, La Maison du Chocolat or any other patisserie or chocolate shop in France, when the holiday season approaches, all of them have one thing on their minds: the chestnut. No other nut enjoys the same status; it is the one nut that has been transformed into a delicacy and hailed as the “marron glacé,” or glazed chestnut.