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" ... Besides the succulent chicken and other roasted meats and fish, Ms. Farkas offers a wide menu including a salmon duo of gravlax and rillettes, warm white asparagus with bergamot hollandaise, and delicious tarte tatin with a side of crème fraiche. Her menu changes with the seasons but the rotisserie remains the big draw. ... "
" ... Eating a succulent piece of Bristol Bay salmon — a celebration of delicate flavor and texture — is a pretty special way to experience what wild seafood should taste like. ... "
" ... From the Serra do Mendro and Vidigueira regions of Alentejo comes this 90/10 blend of Antão Vaz and Alvarinho grapes, which age in 100% new 500-liter oak barrels. Commanding and succulent aromas of quince and grapefruit and very open. In the mouth—grapefruits and tropical fruits with an even blend of fruit and acidity. Juicy and satisfying length. Consider pairing with sushi. Less than 2,750 bottles produced. ... "
" ... This 50/50 blend of Cabernet Sauvignon and Merlot includes sweet, succulent and gorgeous aromas of black cherries, crushed Oreo chocolate cookies and blackberries. Round and luscious in the mouth. ... "
" ... You can use open awareness by preparing a meal as if you’re cooking it for the first time. Pay close attention as you assemble the ingredients. Notice the unique character of each vegetable, fruit or piece of meat—the myriad of colors, diverse smells and varied textures of foods. Even the sounds are different as you chop, slice, cut, grind or pound. You might pop an ingredient into your mouth, noting its texture against your tongue and its unique taste. As you combine the different ingredients, notice the visual transformation as they become one. While cooking, observe the chemical process as the separate items morph into a collected whole. Inhale the aroma, noting if you can still identify the unique smells of each ingredient or simply one succulent blend. When you sit to eat, take in the smells and colors of the meal before you dig in. ... "