SAN DIEGO — A 19-year-old Rancho Bernardo woman who pled guilty to a felony hit-and-run, causing death, was sentenced to 365 days in county jail and five years probation for the March 11 death of a University of California, San Diego graduate student. Judge Dwayne Moring handed down the sentencing on July 27 to Nikolette […]
THE GOCHISO GOURMET: Chardonnay by the gallon
March 16, 2012 by Leave a Comment
Last month, Chuck Furuya arranged a blind tasting of chardonnay at Vino Italian Tapas and Wine Bar (500 Ala Moana Blvd., Restaurant Row, Honolulu), mainly for several vintners who were in town for The Kahala Hotel and Resort’s For The Love of Wine Festival. The instructions were simple: Bring one bottle of chardonnay per person, […]
THE GOCHISO GOURMET: A White Wine for All Palates
July 1, 2010 by Leave a Comment
I’m not sure if there’s still this wine backlash going on; ABC or “Anything But Chardonnay,” or this rejection of Chardonnay by up-and-coming wine enthusiasts. It may have started when the trend was to produce massive, palate-coating, maximum-extracted and concentrated Chardonnays that you needed a spoon to “eat” more than sip. Wines so big that […]
THE GOCHISO GOURMET: Wearing Wool in Sahara
May 6, 2010 by Leave a Comment
Sipping a glass of full-bodied red wine like Cabernet Sauvignon, Syrah or Zinfandel pretty much feels like wearing wool in the dead of summer — on the palate at least. And unless it’s an evening barbecue (after the sun has set), a nice Syrah or Zinfandel isn’t very appealing even with the best smoked meats […]
THE GOCHISO GOURMET: Pigs and Pinot
November 12, 2009 by Leave a Comment
We barely had time to catch a couple of winks aboard Northwest Airlines’ red-eye flight out of Honolulu before touching down at SFO and heading straight to the Ferry Building Marketplace and the Saturday Ferry Plaza Farmers Market. Why the rush to go grocery shopping? To find the freshest produce and meat for the Pigs […]
THE GOCHISO GOURMET: Almost Sake
October 1, 2009 by Leave a Comment
What is almost saké? Is it cheap saké that you purchased several years ago to use for cooking that has turned a healthy dose of brown? Nope. That’s past saké. Is it pure rice-based Shochu? Not really, that’s more like saké on steroids. What about these Asian inspired martinis that combine flavored vodka and saké? […]
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