The Good Rabbi's Blog

On Thursdays, the San Francisco Chronicle publishes their wine section. This past Thursday, they had a very interesting article which reiterates a belief that I've had for a while: that French wines are really not what they're cracked up to be.

This week, I completed the section of my schooling where we basically were standing behind the restaurant smoking. I haven't cooked anything in school for over a month and a half. This drought is actually intentional, as it is designed to give students a focus on the academic and administrative side of being a chef. The latest part of this segment was about two things: restaurant law, and wine.

Not that long ago, the girlfriend came out to the left coast, and joined me on a trip up to wine country. These days I go up there about once a month for culinary reviews, etc. One of the best part of having a culinary card is that I get all sorts of invites to free tastings, menu previews, and the like. So, when we were up in Napa, we decided to have a nice night out, and have a good meal at one of Napa's many restaurants.