Mark Spivak has been the Food and Wine Editor of Palm Beach Illustrated, educating our readers on the finer points of wine and spirits as well as reviewing the top culinary spots of South Florida since 2001. Visiting wine regions, distilleries and culinary meccas around the globe, Mark’s voice, an authoritative pen of the epicurean scene, can also be read on his blog Global Gourmet, where he writes about his experiences and insights, exclusively on palmbeachillustrated.com.
Mark is also the author of The Affordable Wine Guide to California and the Pacific Northwest (also available as an e-book), and his newest tome, Iconic Spirits: An Intoxicating History [Lyons Press], which hit bookstands November 2012.
Iconic Spirits is a must read for any and all interested in the world of the high-proofed. The book chronicles twelve unique spirits and categories that helped forge the cocktail culture of today, telling the untold stories and the hidden tales of each, followed with cocktail recipes, many of which are classics and genre originators.
Angelo's has been serving superlative Northern and Southern dishes since 1902, along with caring service.
Although Emilia-Romagna is sometimes referred to as the breadbasket of Italy, the real staff of life is piadina.
In the eastern part of Emilia-Romagna, Lambrusco is replaced by stunning Sangiovese that rivals the best Tuscany has to offer.
Bob Cabral, former winemaker at Williams Selyem, is turning out impressive single-vineyard wines at Sonoma's Three Sticks.
The Last Drop has released 592 bottles of their newest expression, a 48 Year-Old blended Scotch at $4,000 per bottle.
Spirit of America, the newest Bourbon on the market, donates $1 per bottle to Hope for the Warriors.
The Bolgheri estate of Aia Vecchia is producing some remarkable combinations of quality and value.
As the world of culinary journalism becomes more overheated and crowded, it begins to resemble The Onion.
The firm of Gonzalez Byass has been producing some of the world's Sheery since 1835.
Government agencies have halted Mira Winery's experiments with ocean-aged wine, calling it unfit for human consumption.