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Napa Valley Restaurant Week!

Napa Valley Restaurant Week returned Sunday, January 21st, and all across the valley you can enjoy delicious prix-fixe menus from the top restaurants! Multi-course lunches are $20 and dinners are $36 or $46, dining out has never been more affordable. While the entire list can be found on the Visit Napa Valley website, we’ve listed our “must experience” choices below. Continue Reading

Portland – February 11th – An Evening of Champagne and Chocolate

  Join book authors Alan Tardi and Cheryl Wakerhauser for a fun discussion and tasting of two of life’s favorite things – champagne and chocolate! Alan, author of the award winning book, Champagne Uncorked, will share tales about his time behind the scenes of one of champagnes most notable houses – Krug. Hear what harvest is like in the famed Clos du Mesnil vineyard, Continue Reading


California’s premier cheese and wine event, the California Artisan Cheese Festival, is back for its 12th year, March 23-25, 2018, at its new location, the Sonoma County Fairgrounds in Santa Rosa. The beloved festival, which attracts more than 2,500 guests, brings together artisan cheesemakers, vendors, authors, chefs, brewers, winemakers and turophiles for three days of cheese tasting, education and celebration. Throughout the Continue Reading

A Guide To Eating Like A Local In Mexico

If a trip to Mexico is in your plans this year, then you’re in for a treat as not only will you get to enjoy the sights and sounds of the city, but you’re also right where some of the most mouth-watering foods and drinks in the world exist. The country’s tourism industry is booming nowadays as Mexico welcomed a Continue Reading

Spicy Seattle Foods to Warm You Up This Season

We’ve been lucky to have some milder days of winter lately, but we all know that February can get chilly here in Seattle! On those brisk winter days, stop in at one of these Seattle spots to grab something hot and spicy to warm you up from the inside, out. Agave Cocina & Tequilas | 100 Republican Street #100 | Continue Reading