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 MODERN ROSÉ WINES by: Hrayr Berberoglu Once considered sweet, fringe, and “effeminate” wines, they have now been embraced by trendsetters in all their stylish varieties.
Traditionally, Provence (southern France) produced remarkable rose wines that match the local food and living-style with outdoor cafes, al fresco dining, casual clothing, in short carefree living in paradisiacal landscape. |   |
| | Asparagus by: Hrayr Berberoglu Gourmets consider asparagus the most pristine of all vegetables, and savour them with gusto during their short season.
This delicate vegetable in season from mid-May to June (Approximately six weeks) is featured in white tablecloth restaurants.
It belongs to the lily family, and may be green of white. | |
| | FISH – BECOMING MORE EXPENSIVE BY THE DAY by: Hrayr Berberoglu First blue marlin, then sailfish, and finally swordfish in the tropical Atlantic Ocean started to become scarce ever since industrialized fishing managed to ruthlessly over fish. Codfish, and flatfish off Newfoundland’s Grand Banks have now become endangered. | |
| | EGGPLANT by: Hrayr Berberoglu The vegetable popularly known as eggplant is, in fact, a member of the nightshade family along with potatoes, tomatoes and peppers. It actually ranks among the most popular edible vegetables of the world since it is enjoyed throughout the Mediterranean basin, the Far East, the Americas and practically in all Latin American countries. | |
| | STRAWBERRIES – AROMATIC AND DELIGHTFUL by: Hrayr Berberoglu Sun ripened hybrid strawberries in season possess an enticing aroma, taste delicious and have a unique texture all of their own. Wild strawberries on the other hand are small more acid than their cultivated counterparts, but more fragrant and flavourful. They are expensive because of more labour involved in picking and their rarity, but if served marinated in Grand Marnier, with a little extra confectioner’s sugar and whipped cream, is extremely satisfying, if not delightfully decadent. | |
| | ASADO OR PARRILADA – ARGETINE STYLE OUTDOOR PARTY by: Hrayr Berberoglu Argentines love outdoor cooking and parties with lots of meat and wine.
Around the world, many cultures heave created several types of tradition in South Africa they it braai, in the Middle East they roast whole lamb on open fires, the First Nations in Canada like to feature salmon cook-outs, and Australians grill all the time because the mild climate favours such an activity. | |
| | TIPS FOR GRILLING SUCCESS by: Hrayr Berberoglu Grilling successfully requires following well-established rules.
Now that the weather is warm enough for garden parties and grilling of BBQ, the following tips should come in handy. | |
| | | | EVOLUTION OF MODERN CUTLERY by: Hrayr Berberoglu The population is western industrialized countries use cutlery, and seldom their fingers, except when eating a sandwich. Before spoons were invented two thousand years ago, people literally “ drank” their soups out of bowls. In fact, in many Middle Eastern and Oriental countries millions still eat with their fingers. They claim cutlery to be an intrusion between the food and their mouths. In these countries soups are seldom served, and desserts consist of either fresh fruits or sweets that lend themselves to out-of-hand eating. | |
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