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Haute Cuisine

Wine and Art Blend Seamlessly at Sonoma’s Donum Estate

Allow us to introduce you to Donum Estate, a charming picturesque ranch-style vineyard and sculpture gallery on 187 acres of rolling hillside in Sonoma.
By Laura Schreffler
Haute Cuisine

Moet & Chandon Pays Tribute to LA With New Limited Edition Bottle

Moet & Chandon pays tribute to ten cities including Los Angeles with its new, limited edition nectar imperial landmark series.
By Laura Schreffler
Haute Cuisine

Italy’s Iconic Spritz Cocktail Gets A New York Spin

Nothing says summer better than a Spritz, that delectable combo of Aperol (a bittersweet orange liqueur mixed with herbs), Prosecco, and a splash of soda.
By Laura Schreffler
Haute Cuisine

Tesco to Open Finest Pop-up Wine Bar In London’s Soho

Tesco in the business of fine wine? It's very real, and it's coming for you in Londontown this August. The nationwide supermarket is delving into the world of pop-up shops, this time highlighting their selection of Finest* wines.
By Laura Schreffler
Haute Cuisine

Mixology Cocktails for Each Day of the Week

Navigate your way through the week by trying these signature cocktails at the trendiest bars and lounges in the Magic City.
By Laura Schreffler
Haute Cuisine

St Regis’ Sushi Lounge Offers Some of Miami’s Best

The St. Regis in Bal Harbour serves world-class sushi in their St. Regis Bar & Sushi Lounge, a concept by Jillian Jacobson.
By Laura Schreffler
Haute Cuisine

Murrieta’s Well Unveils New Surprises in Livermore Wine Country

Though Napa Valley receives most of California’s wine attention, the Livermore Valley deserves a nod, and Murrieta’s Well Winery provides a few great reasons to venture east.
By Laura Schreffler
Haute Cuisine

Jardin at Wynn Las Vegas Is Bringing Back The Bar Cart

Jardin at the Wynn Las Vegas is bringing a mixology tradition back to life.
By Laura Schreffler
Haute Cuisine

How to Serve Caviar, Champagne and Sushi

Champagne Taittinger hosts a posh champagne and caviar tasting with Black River Caviar at Zuma Miami.
By Laura Schreffler

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