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.
Heidi Barrett, called "the first lady of wine" by Robert Parker, conducts a tasting of her personal label, La Sirena.
Just in time for Passover, Freixenet has released their kosher Excelencia Brut Cava ($18).
Nathan Myhrvold has a new theory about how to accentuate the savory flavors in wine.
The annual Charity Gala of the American Fine Wine Competition will be held on Friday, April 4 at the Boca Raton Resort and Club.
A program of seminars at 32 East in Delray Beach explores the increasing evidence that moderate consumption of wine is good for your health.
The Tennessee state legislature is contemplating changes in the standards of identity for Tennessee whiskey, and Jack Daniel's is alarmed.
Two major fast food chains, Sbarro and Quiznos, have filed for bankrupcy within a single week.
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"?