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“Good Morning! Would you like champagne, orange juice, or a mimosa?” asks the formally attired attendant on the Hiram Bingham, the Oriental Express train to Machu Picchu in Peru. The welcome drink is just the beginning of a luxurious day discovering one of the great wonders of the world.
Stitt’s culinary journey took him from Cullman, Alabama to San Francisco where, as a philosophy student, he began to find himself piling high the cookbooks and leaving Plato and Kierkegaard behind. After learning and honing his kitchen skills in various Bay Area restaurants, he was finally allowed into the kitchen of Alice Waters at the now legendary Chez Panisse. Alice Waters then introduced him to Richard Olney, who at the time was working on the Good Cook series for Time-Life Books and needed an assistant. Stitt was able to work…
Clayton Sherrod (Chef Clayton), Chef Clayton’s Food Systems, Inc. and producer of Chef Clayton’s Seasonings, is an American Culinary Federation (ACF) Certified Executive Chef, and a member of the elite American Academy of Chefs (AAC). He served on the regional ACF Chef Professionalism Committee. Chef Clayton serves on the Board of the Culinard, the culinary institute of Virginia College. He is also on the board of the Future Culinarians of America Scholarship Foundation for the state of Alabama.…
Atlanta native Doc Lawrence has been writing so long that he "Almost remembers when Sherman torched my home town." A former editor and publisher, Doc now concentrates on journalism, writing and broadcasting about celebrity chefs, fine dining, wines, spirits, travel and cultural tourism. His works have earned praise from many editors and publishers, notably Miles Neiman who owns several Deep South magazines that carry Lawrence’s features. He describes Doc as "An accomplished and very popular writer. He is readable, authoritative and multifaceted. Diversity is Doc’s strong suit."
After 15 years of royal service to Queen Elizabeth II of England and Diana, Princess of Wales Darren now lives in Dallas, Texas where he works as a personal chef, author, culinary consultant, event planner and public speaker. His first cookbook titled Eating Royally; recipes and remembrances from a palace kitchen (Thomas Nelson 2007) has just gone into third print. (with all of his advance and royalties from the book going to the Elizabeth Glaser Pediatric Aids Foundation.)
David LeClaire, a certified sommelier from the Court of Master Sommeliers, creates a wide variety of exclusive, unique wine events for either small groups or large events. These intimate functions are held in private homes, restaurants, hotels, yachts, or other venues to fit your specific needs and interests.
To understand the legend that is Joël Robuchon, one must first see his restless pursuit of giving his best. “I constantly strive; my work is permanent research, my permanent obsession with the quality of one’s labor,” Chef Joël Robuchon said. It has been this total commitment to perfection, achieved through a fiercely disciplined work ethic and a voracious quest for knowledge, which allowed a young man from the countryside of post-war France to brilliantly and skillfully reinvent French cuisine.
Christopher and Idie Hastings are chef and co-owners of the nationally celebrated Hot and Hot Fish Club in Birmingham, Alabama. Located in a historic building on Birmingham’s Southside, the award-winning restaurant has earned a reputation for serving some of the finest, freshest dishes in the region.