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.
Over the course of nearly 2,000 years, the pork bun has evolved into a culinary icon.
An Atlantic City diner misinterprets the price of a bottle of wine.
Jodi and Darrin Swank, proprietors of Swank Farms in Loxahatchee, have announced the lineup for this season's farm-to-table dinners.
Slowly but steadily, more American restaurants are adding a service charge to the check.
Celebrity chef David Chang always drinks the cheapest and worst beer he can find.
The top wines from Italy's Franciacorta region can easily compete with Champagne.
The Michelin Red Guide to New York's best restaurants has been released, along with the usual surprises.
Tips on preparing oyster stew, along with a foolproof recipe.
Some Olive Garden investors aren't happy with the chain's unlimited-breadstick policy.
Top French chef Alain Ducasse has shocked the culinary world by implementing a vegetable-centric menu at his three-star Michelin restaurant in Paris.