Riesling on the Rise

You’ve probably heard the saying that if you don’t like Chardonnay, it’s because you haven’t found the right one. Tongue and cheek sentiment aside, it bears witness to the great variety of different wines that all masquerade under the single title of Chardonnay, some so disparate as to hardly be recognizable as coming from the same grape.

Much of this is no doubt due to the staggering popularity of the wine - the more popular a variety is, the greater number of vintners the world over will produce it, each with their own personal twist or addition. This phenomenon however is hardly limited to Chardonnay, or French wines at all for that matter. Even wines with identities that are traditionally more strongly defined may vary widely from region to region.

Riesling is one such versatile wine whose complexity, variety, and cellar longevity make it more than a worthy competitor for the title of most popular white wine.

Most people probably think of a Riesling as a fruity, crisp, light wine - maybe a touch on the dry side - and it wouldn’t be a bad generalization to make. However, this remarkable grape is by no means limited to such. Rieslings run the gamut from an almost dusty dryness with piercing tartness to full-bodied and nectarous. How, then, does one single name manage to include such a variety of wines? To answer the question, we must first take a quick look at the grape itself.

In contrast to the many grapes of French origin, Riesling, as the name might suggest, traces its beginnings to the somewhat cooler hills and valleys of Germany. Rieslings are surprisingly tolerant to colder climes, thanks in part to their tough, woody vines. The grapes are relatively small, and are susceptible under certain conditions to a non-poisonous mold called Botrytis cinerea. The mold causes grapes to shrivel prematurely - the end result being the characteristically sweet, tart wine which is so removed from the dry, non-Botrytis wines.

For further explanation, we return again to the factor of popularity coupled with regional difference. A Riesling grown in Alsace, France for instance is likely to be a little sweeter and with more fruit overtones than the original German variety grown along the Mosel River, unique in its lower alcohol content and intense aroma. Other producing regions are New Zealand, whose combination of a cool, maritime climate with long sunshine hours has made it possible to produce high quality fresh-tasting Rieslings and California, whose traditional Riesling style is dry and oaky (though recently Californian vintners have increasingly been returning to the original German style).

It is interesting to note that many impostor wines masquerade under the title of Rieslings which are not, in the truest sense, made from Riesling grapes. Gray Riesling, Emerald Riesling, and Welschriesling (Italian Riesling) are all related varieties of somewhat lower quality which are often passed off as Riesling. Additionally, regional wine-dialect identifies several unrelated white grapes as various forms of “Rieslings” in different wine growing communities. True varieties are sometimes referred to as German-style or Rhine Rieslings.

Finally, Rieslings are renowned as excellent aging wines. The secret is the grape’s potential to retain acidity and still achieve high sugar levels. As a result, the naturally fresh flavors of a Riesling can be preserved and even improved with age as opposed to the flattening effect that can take place in wines with low acidity and high sugar.

All in all, Riesling is an exceptional grape that yields equally exceptional wines. If you’ve never tried one, you’re missing out, and if you have, Riesling’s great variety will ensure that you never need run out of pleasing new wine experiences.

David Roberts is a writer for savoreachglass.com where his skills and opinions as a wine critic are highly sought after.

Peanut Chicken

1 cup of Natural Peanut Butter* 1 medium sized onions (diced)
1-2 jalipino peppers (diced) 8 chicken thighs ** 32 oz of
Chicken broth Salt and Pepper 1/4 cup Peanuts (chopped) A
handful of cilantro (chopped)

Place chicken pieces into a pan. Don’t over crowd the pieces so
make sure you have a big enough pan to accommodate them. Cover
the chicken with the stock and bring to a boil. As soon as it
reaches a boil, reduce the heat to a simmer, cover, and cook for
about 15 minutes. The time may vary depending on the size of the
thighs.

When the chicken is finished, remove the pieces and set aside.
Save the liquid too, you’ll need it in just a little bit.

In a pan, add your onion and peppers, season with a bit of salt
and pepper. Add a little bit of oil and on low heat cook them
until the onion turns translucent.

Add your chicken stock and bring to a boil. Reduce to a simmer
and add your peanut butter. Mix it in well with a spoon or
whisk. It will thicken so keep careful watch over it. If you
need to, add about 1/4 to 1/2 cup of water to loosen it up. When
the sauce begins to bubble, add your chicken and let it simmer
for a few minutes on very low heat.

Garnish with the chopped peanuts and cilantro. This dish goes
well with a long grain rice.

*Brand name peanut butters have a tendancy to break at higher
temperatures.

**Amount depends on how big they are, you may want to reduce the
number of thighs

Grilled Fish with Sweet Mango Barbecue Sauce

Two favorites on the island of Barbados are fish and mango. This dish is the best of both in the Bajan world. Enjoy this dish on a cool summer evening with a glass of wine, or with friends for a backyard get-together.

This recipe is a favorite at Food Affairs, prepared by Chef David Watts.

Ingredients:

4 marlin or dolphin steaks, or other meaty fish, cut 1″ thick, brushed with olive oil and pressed garlic, and seasoned with salt and pepper.

For the barbeque sauce:

1tbsp olive oil
1/2 onion, diced
1/2 hot pepper, seeded
1/4 cup pureed mango
2 tbsp Worcestershire sauce
1/4 apple cider vinegar
1 tbsp Dijon mustard
1/2 cup brown sugar
1 cup beef stock
1 tsp Tabasco
1 pinch salt
1 cup beer

In a large saucepan, over high heat, saute onions and pepper in oil. Add remaining ingredients, bring to a boil then simmer over medium/low heat for 30 minutes. Puree sauce in a blender or food processor.

If using a barbeque grill, heat for 10 to 15 minutes on high. Or, if using a grill pan or a frying pan, heat to medium high. Sear the fish for 4 to 5 minutes per side, or until almost completely opaque. Brush 3/4 of the barbeque sauce onto both sides and grill an additional 1 minute per side. For those who prefer their fish medium rare, reduce cooking time to 3 1/2 minutes per side. Top with the reaming sauce and serve.

Billy O’Dell, with his wife Carolyn, is the owner of BarbadosBarbados.com, an online concierge to Barbados. The O’Dells also run Food Affairs, a popular Bajan catering company.

Sweet Wines for Valentines

SWEET WINES FOR VALENTINES better than chocolates, more clever
than roses

Have you been around the Valentines block and back again bearing
the same, tired box of chocolates and dozen red roses?

Guys, have you bought so many little trinkets and baubles and
dinners out that they just don’t mean anything anymore?

Ladies, have you given him every conceivable romantic version of
golf stuff, cute boxers, silk ties, and yourself all dolled up?

It’s past time to do something different; something special that
you will both enjoy now and in the future, and that can be
loaded with so much more meaning. Something unique that tells
them you care, and that you took the time to think of something
different this year.

This Valentines, give a bottle of great sweet wine.

Not sweet wine like wine that is sweetish and cloying and kind
of awful. Not, say, a bottle of Blue Nun (not that there’s
anything wrong with that). But a bottle of world-class dessert
wine, the finest of which are as rare as a yellow diamond and
can age for decades.

Don’t know a thing about dessert wines? Don’t panic. You
probably know more than you think, and even if you don’t, you’re
about to find out and it’s going to be painless.

Most wine producing countries produce some version of dessert
wine, and each can be as different as the culture they come
from. Perhaps you have heard of the great Sauternes wines from
France? Port from Portugal? Tokaji from Hungary? Ice Wine from
Austria? These are but a few examples.

In general, dessert wines are created by using grapes that have
been left to hang on the vines until very late in the season
(which is why you will also see them called “late harvest
wines”). Depending upon the climate, these grapes are then
either harvested and laid out to air dry on straw or reed mats,
or they have been affected by the noble fungus “botrytis
cinerea” (aka “noble rot”), or they freeze and are harvested
while still frozen to create Ice Wine.

Straw or reed wines are usually made from grapes that are
healthy when harvested, and are then laid out to air dry on the
mats for at least three months. In Italy, these wines are called
Vin Santo. In Austria, they are called Strohwein or Schilfwein.
Because the grapes are healthy at harvest (that is, not affected
by the noble rot) they are a bit like an Ice Wine in their taste.

Wines made from grapes that have been affected by noble rot are
quite rare because it takes a very special set of climatic
conditions to produce them. It must be a warm summer, a mild
autumn, and there must be moisture in the form of mists or fog
that rolls over the vineyards from a nearby lake or river. For
the noble wines from France (Sauternes) and Germany, these
conditions do not occur every year. In Austria, there is an area
called the Burgenland region around the Neusiedler Lake that
creates nobly rotted grapes every year. These wines require
several pickings at harvest time, and in Germany and Austria
these different harvests produce wines that are different levels
of sweetness, the lesser being called Beerenauslese, and the
sweeter being called Trockenbeerenauslese. In Austria and
Hungary, there is then an even sweeter wine called Ausbruch,
which is so labor intensive and rare that a half bottle can cost
thousands of dollars. However, there are many Ausbruch wines
from the town of Rust (called Ruster Ausbruch) that are ranked
as among the best in the world and can be bought for between $30
and upwards for a half-bottle. Two producers of these Ruster
Ausbruch wines to look for are Wenzel and Feiler-Artinger. Great
producers of other noble sweet wines include Chateau d’Yquem and
Chateau Climens (both from France) and Kracher, Velich, and
Heiss (from Austria).

True Ice Wines are made when the grapes freeze on the vine, and
are harvested while still frozen. Some producers in countries
with less strict wine laws create “Ice Wines” by tossing the
grapes into a commercial freezer, but these are not seriously
considered to be world class. The best true Ice Wines come from
Germany, Austria (where they are called Eiswein) and Canada. A
particularly great Eiswein for Valentines day would be one made
from the Traminer grape, as it is known for having aromas of
roses and rosewood. A fine example would be the Heiss Eiswein
Traminer 2001, which is truly like having a bouquet of roses in
your wineglass.

The final thing that makes giving a great bottle of dessert wine
for Valentines a meaningful gift is the way that it speaks to
your future together. The best of these wines can be put away to
cellar for 10, 20, even 50 years. How wonderful to give your
beloved a half-case of six of these wines, one to enjoy right
away and the rest to open, say, one every ten years? What other
gift can keep on creating beautiful moments like this can? What
other gift says I love you and I will be there for you as we
travel through this life together? Not a bunch of flowers, which
may last a week if you’re lucky. Not a piece of clothing or
anything of that ilk. And not a piece of jewelry, which may
last, but isn’t something you keep enjoying together as time
goes by. This is the year to do something different. This is the
year of sweet wines for Valentines.

Beer Making Tips-The Affordable to Great Beer

Brew low cost beer. The amount of time you spend on brewing beer makes the small difference in cost between “just OK” ingredients and top quality ingredients a minor point. Either way, the cost of brewing a 5 gallon batch is much cheaper than buying a couple of cases of beer in the store.

Beer is made of cheap ingredients, so it doesn’t hurt to buy the best. Surprisingly, the cheapest way to brew beer gives you the best results: all grain brewing is the cheapest way to brew when grain is bought in bulk.

You do need a grain mill and a mash tun, so there is a small investment in equipment needed. But you should be able to brew excellent quality beer for less than $2 per gallon, and you could brew a mild ale for as little as $1 per gallon, or less than 10 cents per bottle (one gallon is about 10-1/2 12oz bottles). Most of my pilsners are about $1.50 a gallon brews.

Other ways to reduce the cost of your beer are by growing your own hops and reusing yeast from the fermenter. Easy to do, and it means that I don’t have to buy yeast more than once every half year or so. The hops should last e through most of the winter brews. So all you need is grain, which is about $0.70 per pound in a bulk purchase (much of the cost is in shipping).

Beer Brewing Equipment Basic, simple, cheap equipment that gets the job done. Sometimes it adds to the challenge. But through the mystique of brewing and remember that illiterate alewives brewed for centuries using tried and true recipes and procedures before the dawn of kegerators, ph meters or hydrometers.

Beer Keg Brewing. After using bottles for years, you can jump to the corny keg (Cornelius keg). This is an important step because it makes brewing so much easier. You can still bottle, but just a few bottles per batch, and use a corny keg to fill the bottles. You can use corny kegs as secondary fermenting vessels. You can try out method where you leave the beer in the primary for about two weeks until it clears nicely, and then upi carefully siphon it over to a corny, avoiding transferring any trub.

Bulk Purchase of Grain and Hops.I purchased about 300lbs of grain and 5lbs of hops from North Country Malt. I have two bags of pilsner, two of Munich, one of pale ale and one carapils. This should cover my base malt needs for a year. I can make my house favorite recipes (pilsner, altbier, pale ale) with the ingredients I have on stock. I hope to work through this supply in about a year, which is the shelf life. I will also order specialty malts and hops as special recipes require.

Beer Drinking Philosophy. Beer is good food. Beer is healthy when used in moderation. Beer is a great beverage.

Shannon Brown is the owner of wemakebeer.com. This site caters to home brewers around the world and has numerous links and resources. You can visit the site at:
http://www.wemakebeer.com

Eating Out in London’s Restaurants

A few of the greatest of the capital’s restaurants are actually considered to be some of the greatest anywhere. Gourmets will do a lot to dine at one of these establishments & regularly one can be obliged to book yourselves a table ahead of time to get a place, or at the very least be willing to sit in the venue’s bars for a few cocktails until a dinner table is available. A top notch venue to eat in is the Ping Pong restaurant; this restaurant is a likeable, modern restaurant to feast in. This impeccable and luscious place dishes up some of the coolest Dim Sum menus that you’ll ever taste, a delightful collection of scented teas & fabulous cocktails. Should you appreciate Dim Sum cuisine, then this restaurant is probably one of the principal places to sup in. Find out about all of London restaurants with Time Out.

Also, Nobu is a new Japanese spot. This spot is Nobu’s very first UK endeavour and it’s performed wonders. Nobu’s food is brilliant & though the meals can occasionally be modest, it should not be any trouble, in that you will doubtlessly buy numerous portions - adore the calibre instead of the amount. Mainly, this spot gives you first class cuisine, has tremendous waiters and a brilliant delivery.

The Electric Birdcage which can be found on St James Street, is a restaurant where your thoughts might run all over the place. In this great, new hang out their menus are based on innovative Asian eating & it has been declared as being the place to go to - the bar’s drinks are similarly super and their best cocktails ought to be savoured by every one. This capital consists of large numbers of high priced, attractive restaurants, still, keep in mind it similarly supplies numerous of cheap eateries, and some of these places are thought of as our city’s modest and veiled treasures.

The capital, as is widely known, is today an example of one of the most impressive cities anywhere - though it can be quite high priced. If you are seeking super, low priced grub then one is in the right setting to find it, provided that you’re looking in the correct spots. of the city’s has various first class outlets - pizza restaurants, bargain Italian cafes & zillions of vegetarian hotspots. Gourmet Burger Kitchen’s a super burger restaurant inspired by the many fine burger joints located in Britain. There’s each and every fusion of burger you can conceive of, which means it has something to cater for everyone. GBK is definitely inexpensive, & the servings are gigantic, there is absolutely no need for asking for additional dishes at this restaurant. Masala Zone’s an ambitious bunch of funky Indian restaurants. These venues are similarly reasonably priced and provide traditional Indian Street menus, fantastic for days when you must dine, but all the same a person’s time out mustn’t last for overly long, or may be great for times when you are out and about with a collection of associates and you are after for a place with fabulous fare and obviously a scene to fit.

Sweet & Sour Fish

Sweet and sour fish is one of the most popular traditional Chinese dish, normally cooked with carp. The method to cook an authentic Chinese sweet and sour fish (Tang Tsu Yu) is to use what we call ‘Liu’, meaning ‘quick-fry’. The fish should be tender inside and crispy outside. Its original flavour gets reserved while the unpleasant raw fish smell would be completely removed. Many Chinese families cook this dish on a regular basis. It is considered an universal dish that has been enjoyed by people from everywhere in China for many years.

Ingredients:

a). For preparation of fish:
1 carp
2 tablespoons soy sauce
1 tablespoon cooking wine
green onion
ginger
cornstarch
oil for frying

b). For preparation of sauce:
3 dried muchrooms (soaked)
4″ green onion
2 slices of ginger
1 small bamboo shoot carrot

c). For preparation of sauce:
1 tablespoon soy sauce
6 tablespoons sugar
1 teaspoon salt
3/4 cup soup stock
4 tablespoons chinese (black) vinegar
dash of monosodium glutamate
2 tablespoons ketchup

d). Other ingredients:
1 clove garlic
4 tablespoons vegetable oil
1 1/2 tablespoons cornstarch
1 tablespoon green peas

Method:

1. Clean fish, remove entrails and scale. Score deeply on both sides.
2. Place cut green onion and ginger inside fish. Pour soy sauce and cooking wine over fish. Set aside.
3. Dry fish, roll in cornstarch. Shake off excess cornstarch.
4. Fry fish in 375F oil until crisp
5. Shred all ingredients in b). Heat oil and put in garlic (from part d) and fry. Add ingredients from c). Add green peas.
6. Thicken sauce with cornstarch mixed water. Pour sauce over fish.

Cooking time: 30 minutes

Nutritional Information:
Yield: 4 servings
Each serving provides:
Calories: 467
Protein: 34.8 g

Note: You can freely publish the above recipe as long as the author biography and active hyper links are intact.

About the Author

Jacklyn Chen - Designer, editor, and owner of News Blogs, eMobile News, and Satellite Info. She is a full time mom with 2 little kids busy cooking everyday in addition to maintaining her sites.

You Think You’re Buying Blue Mountain Jamaican Coffee - But Are You Sure?

There is a huge demand for Blue Mountain Jamaican Coffee, and a limited supply.

To make matters worse, over 90% of the crop each year goes to Japan and Europe, leaving the last 10% for the whole of North America.

As a result, genuine, 100% Blue Mountain Jamaican coffee is sometimes not available, at any price.

At the same time, North Americans are clamoring for the beans, because Blue Mountain coffee has been so successfully marketed. That’s not to say that it isn’t a good coffee. It is. But does it live up to the marketing hype, when compared other great coffee from around the world? That is a matter of opinion and personal taste.

Because of the high demand for Blue Mountain coffee, and because it commands prices in the region of $40 a pound, there are plenty of unscrupulous sellers who will be happy to sell what appears to be the real thing, but is not.

In fact, it’s probably true to say that of all the coffees you can buy, Blue Mountain is the one that is subject to the sneakiest and most suspect labeling.

Quite often the label and description will give you the impression you are buying 100% Blue Mountain, while that’s not what’s in the bag at all.

Sometimes the bag will contain a mix, or blend of regional coffees, with only a small proportion of the real thing. At other times the beans will be mixed in with coffee from other countries altogether.

There is no doubt that Blue Mountain Jamaican is a wonderful coffee. But if you want to be absolutely sure you are buying the real thing, read the label carefully. Make sure it is 100% Blue Mountain Jamaican.

Also, look for a certification logo from the Jamaican Coffee Industry Board.

Nicholas H. Usborne is one of the sleuths at CoffeeDetective.com He and his colleagues take a commonsense approach to making great coffee, and give you the straight facts on coffee and coffee makers - without the marketing hype. They also write the Fair Trade Coffee News Blog

A NEW KIND OF DJ VU - PARIS ARRIVES IN CABO

Ever had the feeling that you’ve been somewhere before? Well, even if you’ve never been to the French Riviera Restaurant in Los Cabos, the experience will leave you with a new kind of déj vu, one that makes you wish you had been there before. The owners and staff make you feel as if you are long lost friends or family who have finally come home and the food, service and congeniality will create a lasting impression.

Los Cabos has no shortage of excellent restaurants. Whatever your appetite, you’ll have little trouble finding food that pleases the palate. Traditional Mexican, authentic Italian, the freshest seafood, sushi, fondue and fusion, they’re all here. The cuisine that has garnered the least attention has been French, the king of haute cuisine. Not anymore. Nestled on the cliffs above the Sea of Cortez, just a few minutes away from the hustle and bustle of downtown Cabo San Lucas, is an elegant yet unpretentious jewel in the crown of Cabo culinary delights.

That jewel is the French Riviera Restaurant and Bakery. A destined to be famous trio of eateries with locations in San Jose del Cabo, Cabo San Lucas and along the tourist corridor in between the two municipalities. Until recently, those seeking true gourmet French dining had a very small selection from which to choose. Most offered French fare as part of a mélange of vastly unrelated cuisine with the French fare being a somewhat obvious afterthought. Others claimed to have French trained chefs, but my taste buds told a different story. It is with great pleasure that I report that my taste buds have found true French cooking, and it is alive and well in Los Cabos.

Begat by Jacques Chretien and his wife Sophie, the French Riviera is a gastronome’s paradise, an oasis of flavor infused sauces, originality and decadence. Led by Chef Jacques Chretien, the staff prepares some of the finest meals that are likely to ever pass your lips, all the while making guests feel more at home than any home should have the right to feel. That, my friends, is no easy task, but somehow these wonderfully hospitable folks make it look easy.

Chef Chretien has the honor of belonging to a small community - the world’s greatest chefs. As recipient of the Maitre Cuisinier designation (French master chef), he joins a group that boasts only 200 members worldwide with only forty or so outside of France. Mexico boasts a total of five, Los Cabos has only one. The award is bestowed by the French government and recognizes culinary excellence as an art form unto itself. Couple Jacque’s talent and passion for fine food with Sophie’s “joie de vie” and undeniable warmth, and you have a five-star dining experience set in one of the world’s most picturesque coastal destinations.

The main restaurant is open for lunch (12:00 to 4:00) and dinner (5:30 to 11:00 pm), bar service runs from 11:30 am to 11:00 pm. Decorated in with stone tables and wicker chairs, the interior bathed in earth tones, the restaurant is warm and inviting. Out on the terrace you are surrounded by lush landscapes and an endless ocean view with Land’s End and the famous arch off in the distance. Sunsets here are spectacular.

Chef Chretien’s menu is an eclectic collection of original dishes and classic French fare. For starters, your waiter brings you a delightful trio of “welcome” canapés, sea bass tartar with baby green onions, goat cheese mousse and other seasonal delicacies. A nice touch that starts the process of making guests feel truly special and welcome.

For an appetizer try the lobster cappuccino served with truffle foam and a crispy zucchini stuffed ravioli; tuna & scallop carpaccio flavored with walnut oil and lime, served atop lamb’s lettuce and topped with shaved Parmesan cheese; or roasted heirloom tomatoes served with a comfit of eggplant, zucchini and crab with cheese sauce. These are just a few selections from the menu, making a choice is not easy as they are all excellent.

For your entrée Chef Chretien has created a plethora of unique dishes from which to choose. Items include; braised red snapper served with potato-mushroom gnocchi in a basil reduction; gilded frog’s legs served with “Purée d’Andouillette ” drizzled with a foamed garlic, and parsley butter sauce; roasted Sonora beef tenderloin served with homemade fettuccine and a vanilla-ginger portabella mushroom sauce; herb crusted loin of lamb served with organic French green beans and black truffle jus; roasted free-range chicken breast stuffed with eggplant and vegetables with pan reduced au jus; or roasted lobster raviolis with shitake mushrooms bathed in a garlic-basil emulsion, just to name a few.

Each dish is prepared in full view of the restaurant thanks to the open kitchen designed by Chef Chretien. Watching the kitchen staff is a real treat. Co-owner and Chef Eric Scianamanico is the perfect partner in the kitchen with Chretien and the rest of the staff. A constant buzz of activity takes place in the kitchen and one walks away hoping to have learned techniques to use in their own kitchens, albeit that watching is much easier than doing.

The wait staff does an outstanding job of pairing wines to each stage of your meal and has a large selection of wines from around the globe. One of the great surprises is the quality of the Mexican wines the restaurant features. Until recently, Mexico was not regarded as a wine producing country but with the abundance of land and temperate climate that exists here. Slowly but surely, Mexican wines are being taken seriously by wine enthusiasts worldwide. To make selection even easier, the restaurant menu offers the option of adding wine selection to both single and double entrée prix-fixe menus.

For the finish, dessert, and what a selection they offer. My partner, Dolores Peralta, opted for a chocolate soufflé made with Valrhona chocolate and served with fresh baked cookies, goat milk and caramel ice cream. I opted for the lemon soufflé with the same garnishments. Valrhona is a wonderful French chocolate company. Their “Noir Amer” chocolate literally translates as “black bitter”, which is a fair description of both the color and taste of this chocolate. For the true chocolate aficionado, eating Noir Amer is almost a religious experience. It is most likely as close as you’ll ever come to tasting pure chocolate essence.

In addition to the soufflés, the French Riviera also offers; melted chocolate cake served with pear puree; a soft hazelnut biscuit served with chestnut cream; a selection of seasonal red fruit with “Sablé Breton mango coulis and cocoa sorbet; or flambéed apples and bananas served with Calvados chocolate dentelle.

Another aspect of the French Riviera experience is that it does not have to end with lunch or dinner. Rise the next morning and satisfy your morning appetite with a short trip to either of the restaurants satellite locations for terrific breakfast fare. Fresh baked baguettes, decadent pastries, crepes and more await and there is nothing more appetizing then the aroma of fresh baked goods carried on crisp, clean coastal breeze. All in all, the entire experience is, well, magnifique!

To learn more about the French Riviera or to reserve your table, visit them online at www.frenchrivieraloscabos.com or call 011 52 (624) 142-3350. Bon apetit!

For complete restaurant locations, hours and contact information, visit CabosBest.com.

About the Author

Richard Chudy is the author and also the owner of CabosBest.com, a travel information portal for Los Cabos and Baja Sur, Mexico.

Cleanliness is Next to the Ketchup

With all of the hustle and bustle that a busy household has, there is one major appliance that can go completely unnoticed… your refrigerator. Spring cleaning isn’t just for dusting and vacuuming! Your refrigerator needs a complete cleanout at least every other month to stay in tip-top condition. Here are a few clean out tips that will keep your refrigerator sparkling like new.

First, pull each item out of your refrigerator and throw away any items that look like it might be a science experiment gone haywire. This is actually something that you should do on a weekly basis, if you have time. Check all the expiration dates on the condiments that you don’t use frequently. A good rule of thumb is if in doubt, throw it out!

Second, use a plastic basket for your most used items (lunch items or snacks) so that they are grouped together and can be transported to and from the refrigerator with ease.

Next, while all of your items are removed from the refrigerator, wipe down all of the shelves and drawers with disposable, easy to use, pre-moistened towels like Chlorox disinfecting wipes or something similar. This will make the job go by quicker and you can get back to your normal routine faster.

Be sure to store your larger jars and bottles at the back of the refrigerator and your smaller ones in front. This will keep all the items visible to you each time you open the refrigerator door. Once an item is hidden out of view, there is a higher probability that it will not get used and will spoil.

Lastly, keep an open box of baking soda near the back, preferably with a date marked on it so that you will remember when you opened it. This will absorb odors and keep your refrigerator smelling fresh for up to six months.