Corked & Forked: Buy Our Book!
F rom casual meals to springtime brunch, classy dinners, and summer grilling parties, learn how to bring in wines, cocktails, and beers with flexible pairings. Over 100 recipes jam-packed with tips and suggestions for every occasion from a Sunday supper to a savory brunch to a ten-minute feast offer up inventive dishes and drinks like grilled watermelon salad; a bloody Mary bar with all the fixins; “oystas Rockafella;” ricotta gnocchi; fava beans with mint and bacon; rack of lamb; black pepper martinis; and chocolate and salt torte. The pairings are undemanding and educational, designed to teach the reader how to find great drinks for every meal.
About the author.
Keith Wallace was born to a family of tee-totaling New England ministers and is now the executive director of the Wine School of Philadelphia and a columnist for The Daily Beast. A journalist and chef, Keith is now a full time “wine guru.” He is a professor at Drexel University,teaching classes in restaurant management. He lives in Philadelphia.