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Where are the cool and groovy Palm Springs restaurants, the cocktail communities lifeline of bars with mixologists extraordinaire, and for pity’s sake, a few decent wine shops? Further delving into the seemingly missing food and beverage links, there are also no readily visible gourmet markets. Read more »

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To make good on our promise to put the team into the restaurant and introduce you to the designers, architects and planners that make it all happen, from demolition day to opening night:

Welcome to the first of our Restaurants: Behind the Scenes series as we chat with Adam Farmerie, one of the partner’s at the New York City dazzler of a design firm, AvroKO. Read more »

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Rather than beginning with a chef’s place of birth and their journey to chefdom, I prefer to start with something unique, notable, and, well, just fun.

Executive Chef, Sheamus Feeley, the “ingredient king” holds “ingredient court” at Farmstead Restaurant in Napa Valley, California. To be precise, Sheamus “conducts court.”   Read more »

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Occasionally, I am going to “post and vanish” when I am certain that the subject has a great deal of passionate opinion attached to it. The Lobster roll and who makes the best one, take a deep breath, is one of those food electric currents with a gigantic opinion poll training behind it.

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