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.
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.
Ethan Brown, CEO of the LA-based company Beyond Meat, is on a mission to change America's eating habits.
Master of Wine Michael Hill smith and his cousin, Martin Shaw, are making stereotype-breaking wine in the Adleaide Hills.
Japan is the new Scotland when it comes to single malts, and three distilleries are leading the way.
That trendy farm-to-table restaurant may not be sourcing their ingredients from farmers after all.
Burgundy-born Bernard Lacroute and his wife, Ronni, are farming mindfully in Oregon.
After 32 vintages at Beringer, Ed Sbragia has branched out on his own.
Once destined for stardom, this chef has placed himself in what he considers to be a self-imposed exile.
Jake and Ben Fetzer, grandsons of the Fetzer Vineyards founder, are producing distinctive Pinot Noir in the the Eagle Peak AVA.