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Kate Lawson: 'Culinartist' takes recipes to the next level
Georges Mokbel is a perfectionist. His manner is calm, his senses keen and his expertise in design coupled with his culinary skills is impressive, to say the very least.
Read more...Coffee connoisseurs
Like so many other people in college, Dan Magnuszewski rebelled against his parents. Growing up under their roof, he drank their coffee: Maxwell House. "Reheated in the microwave," he said, pausing. "All these horrible things."
Read more...Pattaya Mail
The Honda LPGA Thailand 2012 boasting the top 60 leading LPGA players and 10 special invites will take place from 16-19 February 2012 at Siam Country Club Pattaya Old Course . Tickets are available at the course for 300 baht on Thursday and Friday, 400 baht on Saturday, and 500 baht on Sunday.
Read more...Crystal Cruises to Launch Evening Bistro
LOS ANGELES, Jan. 26, 2012 /PRNewswire/ -- With almost a dozen dining choices on each ship, Crystal Cruises' most popular daytime gathering spot, The Bistro, is expanding to evening hours. Reflecting ...
Read more...Lust Listings
at Touch Supper Club, 2710 Lorain Ave., Ohio City. Offered all day Saturday, February 11, and 5 to 11 p.m. Tuesday, February 14. For the cost of $70, a daring couple's dinner includes four courses (soup, salad, entree, and dessert), all containing ingredients rumored to be aphrodisiacs.
Read more...Best Of Jackson 2012: Food & Drink
Best Chef: Craig Noone Parlor Market (115 W. Capitol St., 601-360-0090, http://www.parlormarket.com ) It might seem odd to think a chef could catalyze a movement. But Jackson native Craig Noone was not just any chef.
Read more...Dining Out: Menu's modest, but you'll leave Breeze happy
It's hard to imagine a tougher gig in the highly competitive restaurant business than being the executive chef at a prominent hotel. You must oversee 24-hour room service, lunches and dinners to feed sometimes hundreds of people in a tight timeframe at weddings, conventions and special events, food for a steady stream of daily meetings - and oh, by the way, operate a restaurant that can be ...
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