What's HOT and What's NOT

What's HOT

*Being a Locapour/Locavour - sipping and savoring the local flavor. Yes, the "buy local" trend applies to wining and dining. Fresh is best.

*Slow Food  - made from scratch meals enjoyed while lingering at the table.

What's NOT 

*Produce from out-of-state and in some cases even out-of-country, which require traveling long distances before arriving on our tables.

*Fast Food - filling the void on-the-go.
(I guess you can tell when SIP contributes to this section.)

What's HOT and What's NOT is on page 22

(Photo credit : hot/cold All Green)


Kevin Finch said…
Hot: Tasting menus that pair a great regional wine with each course.

Not: Big pours at these meals so that getting home safely requires a designated driver.

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