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A 180-Foot Strawberry Cake.
Can you believe this Strawberry cake, in Soho NYC, is 180 feet long? http://dguides.com/newyorkcity/blog/upcoming-events/nyus-26th-annual-strawberry-festival-may-6-2011/
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Rice To Riches.
“Rice to Riches” on Spring Street is one of my favorite places to visit. It has every flavor of the most delicious Rice pudding you can imagine!...
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10 Best Cocktails To Drink Now.
Our 10 Best 10 Best Cocktails to Drink Now By Chantal Martineau Keith Wagstaff Nice shot For the past couple of years, The Daily Shot, FitR’s inappropriately named weekly cocktail feature, has...
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Noma Restaurant World’s Best 2011.
By Privé Last year (2010) More than 800 food critics, chefs and restaurateurs voted on the best restaurant in the world as part of the ninth annual S. Pellegrino World’s 50 Best Restaurants Awards....
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The Godiva Chocolate Cheesecake.
The Godiva Chocolate Cheesecake …loaded with Chunks of Godiva Milk Chocolate and topped with a layer of Godiva Chocolate Mousse. http://luxuryrecipes.blogspot.com/2011/04/godiva-chocolate-cheesecake.html
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Henri IV Dudognon Heritage Liquor.
Dubbed as the DNA of Cognac, Henri IV Dudognon Heritage is presented in an exquisite bottle. Produced since 1776 it is aged in barrels for more than 100 years. Exorbitantly priced at 1 Million Pounds...
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World’s Top Revolving Restaurants.
When you’re dining at a revolving restaurant 250 feet above Cape Town, you expect the views to be fantastic. The real surprise is when the food appears — and it’s excellent. What better way to savor a...
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Serendipity, NYC.
Just a stone’s throw away from Bloomingdales is this Gem. On a wonderful tree lined street (60th between 2nd and 3rd) full of antiques shops is Serendipity. It is especially famous for it’s delicious...
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A Wonderful Evening “Flirting With Flavors”.
Taken at Michael and Pamela’s home. b (Click here to see the rest of the photos via our Flickr stream)
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Join Pamela Morgan & Flirt With Flavors.
Creating a Thanksgiving Dinner for your friends and family can be quite daunting. How long do I cook the turkey? Do I brine it, marinate it, stuff it or all three?? How do I get everything to come out...
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