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The Art of Hospitality and the Thrill of Travel

“I understood why wine is different from any other beverage, and why winemaking is more an art than a science. From... the reality that every vineyard row in the world produces grapes with a different aroma and flavor, how could a scientist reign in such rebellious acts of nature?”
~ Laura Catena, Managing Director, Wines of Catena
“The first icings were boiled and whipped with sugar and eggs and poured over the cake, hardening into a smooth and shiny ice-like surface…. The pastes were sculpted into whimsical shapes and colored, to decorate the cake. Cake decorating was taken to a high art as sugar and its qualities were explored.”
~ Liz Williams, The Artistry and History of Cake Decorating
“I cannot rest from travel; I will drink life to the lees.”
~ Alfred, Lord Tennyson, Ulysses
“Lettuce is like conversation; it must be fresh and crisp, so sparkling that you scarcely notice the bitter in it.”
~ Charles Dudley Warner, American essayist, novelist, and friend of Mark Twain
“Wandering re-establishes the original harmony which once existed between man and the universe.”
~ Anatole France, French poet, journalist and novelist
“Come quickly! I am tasting stars!”
~ Dom Perignon, on his first sip of champagne
“Cheese - milk’s leap toward immortality.”
~ Clifton Fadiman, American “witty” intellectual, author, editor, radio and television personality
“To make a vast generalization, pastry chefs are very precise and analytical while culinary chefs are more reactive and instinctive. Think about it. A pastry chef has to measure and check, if even the pinch of salt is left out of the pastry crust, there is no point of correction once it is in the oven.”
~ Liz Williams, The Artistry and History of Cake Decorating

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