NEWS FROM : Food & Wine  

Viewers of TLC’s Cake Boss know plenty about Buddy Valastro. For instance, they know he’s got a huge family; they know his family loves to eat; and they know Buddy love feeding his family. For the Valastro family, any occasion involving food is a special one, and whatever special occasion you might be celebrating during your visit, make sure to mak...

A lovely, warm day in Cannon Beach one September (pre-pandemic), and the little north Oregon coast town is under the graceful spell of what’s called the “second summer.” It’s this part of the year when the beach towns are at their warmest, and this time and place is living up to that nickname. On the beach there’s hardly a wind, and the little that...

A “new-age infused” limoncello has scooped its producer, Chelly, a double gold award at the 2021 San Francisco World Spirits Competition. The Arizona, US-based brand sells its limoncello in a 750ml bottle along with a recently launched ‘Party Pouch’, which is a 200ml flexible plastics pouch designed for outside events and festivals. The beverage it...

Heads up, pasta lovers! A new Italian restaurant has opened in downtown Spokane. Seattle-based Tavolàta has opened their fourth location in a 5,000-square foot space at the corner of Wall Street and Spokane Falls Boulevard.  The space has a high ceiling, light gray walls, a smattering of exposed brick and lots of natural light. It features an open...

Local chefs, Devon Sanner and Mat Cable, have officially announced the opening of what they’re describing as their “culinary bromance” restaurant project. Zio Peppe, located at 6502 E. Tanque Verde Rd., is opening up the restaurant for takeout and delivery — lunch and dinner — on Monday, May 10. The new spot that’s located near the eastside is cons...

Handmade pasta, wine, and cocktails are what you should expect at one of Georgetown’s favorite Italian restaurants, Mezzanotte. The restaurant has a new head chef and is ready to wow with its fresh pasta along with Italian wine and spirits. All of the pasta at Mezzanote is hand-fashioned by Chef Jason Stratton, who’s ready to share his knowledge of...

Picazzo’s Healthy Italian Kitchen will open its sixth location in Gilbert in May. The new restaurant, located at 884 E Williams Field Rd Ste. 102, Gilbert, AZ 85295, features a spacious indoor-outdoor layout with a garage door that rolls up to connect 4,300 combined square feet of indoor and patio space. The Gilbert Picazzo’s will offer the locally...

More often than not, when Americans think of Italian food, their mind instantly goes to pizza and pasta. While that’s an understandable oversimplification, Mora Italian has made a concerted effort to change the way people think about Italian cuisine here in the Valley. Owned by celebrity chef Scott Conant, Mora specializes in finding unique and cre...

A master pastry chef known in Walla Walla wine country for savory sourdough and other delectable breads is showcasing his skills on the Food Network. Michele Pompei, the co-owner of Walla Walla Bread Co., is one of 10 bakers to battle it out on “Best Baker in America.” Pompei is the first contestant from the Northwest to appear on the TV competitio...

On Saturday, August 21, 1993, Borracchini's Bakery & Mediterranean Market in Seattle bakes, decorates, and sells a record 125 wedding cakes, enough, owner Remo Borracchini estimates, to serve 13,780 wedding guests. The Rainier Valley business, founded in 1922 by Italian immigrants Mario and Maria Borracchini, is famous for its custom cakes, friendl...

If you’re looking for a family whose roots in the museum and art world run deep, you’d be hard-pressed to find one with more extensive experience than the Bufano family. Some might say a bit of showmanship rubbed off as well: the family traces its roots to Castellaneta, a small town in Puglia where Rudolph Valentino was born.   Born in Rochester, N...

I grew up in a very meat and potatoes family. We ate our share of pasta, too, but, when we did, it usually wasn’t anything more than canned Prego over boxed Barilla spaghetti. If it was a leftover/fend-for-yourself night, it more than likely was ravioli prepared by the illustrious Chef Boyardee. It wasn’t until I was about age 14 and visiting a fri...