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.
Pike Road, the newest project from Elk Cove Vineyards in the Willamette Valley, offers high-quality Pinot Gris and Pinot Noir at a reasonable price.
The Grand Central Oyster bar has been serving New york's freshest seafood since 1913.
This is the time of year when most American males proclaim themselves to be masters of the culinary universe.
Palmaz Vineyards' recently released two-volume coffee table set explores options on what to pair with their delightful Louise Riesling.
You might assume that the list of the World's 50 Top Restaurants details the best places to dine on the suface of the globe. But does it?
Dining on the campaign trail: Hillary's pizza and The Donald's Big Macs
Just in time for Father's Day, the Scottish distillery Ardbeg has released its newest expression: Dark Cove.
In a world of waterfront joints with laminated menus and frozen drink machines, Fleet Landing is a stereotype breaker.
Magnolias foreshadowed Charleston's culinary revolution when it opened in 1990, and the restaurant hasn't faltered since.
Tommasi, a gourth-generation wine estate in the Veneto, is making intensely flavored Pinot Grigio that defies the usual stereotypes.