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.
Per Se, the three-star Michelin restaurant in Manhattan operated by famed chef Thomas Keller, has failed an inspection by the New York City Health Department.
The Michelin Red Guide to France for 2014 has been published, with the addition of a new three-star restaurant.
Are the James Beard Awards the "Oscars of food," as many people believe, or do they conform to Anthony Bourdain's characterization as a "chef shakedown"?
National Margarita Day, one of the most significant national holidays, is approaching on February 22.
More and more chefs are turning to Kickstarter to fund their restaurant projects.
Chipotle, the "fast casual" Mexican grill, has reported an increase of 30% for the fourth quarter of 2013.
Riedel, the famous Austrian stemware manufacturer, has released a glass specifically designed to enhance the experience of drinking Coca-Cola.
As Super Bowl Sunday approaches, there are rumors about possible shortages of our favorite foods.
A high school teacher from Iowa loses 37 pounds after eating exlcusively at McDonald's for three months.
Restaurant critics once went to great lengths to conceal their identities, but all that is changing.