By Contributing Columnist Richard Olsen-Harbich You know all those urban legend stories — like the one about alligators in the NYC sewers and the blind date that ends with you waking up in a bathtub of ice. Well, we have our own version of an urban legend in the wine industry. It goes something like this… All of the stories are the same and involve a couple returning from a recent trip to Europe. The couple talks about how they drank wine like crazy and never once had a hangover. They reminisce about how they met local winemakers who told…

Boy what a game! I’m still waiting for Ben to really show up, but the D played a good game and held when it had to, Antwaan Randel El did what the great playmakers do — made a big play, and Hines deserves the MVP award even if he had a couple uncharacteristic drops. Jerome Bettis, you’ve given Pittsburgh ten great seasons. It’s been a pleasure watching you punish defenses and I look forward to seeing you pound your way into the Hall of Fame as well. Now to all things culinary. Since there were just four of us (I…

As mentioned right here a couple weeks ago, the 2006 Long Island Wine Country Winter Festival is taking place throughout the month of February. And it should come as no surprise that Martha Clara Vineyards, they of the jam-packed event schedule, is taking part in a big way. Cooking classes, chocolate-making demonstrations and oyster shucking dot the calendar. But one event stands out. On Friday, February 17, Martha Clara Vineyards is hosting a dinner and auction to benefit Healing the Children – Northeast for a medical mission to Guayaquil, Ecuador, that will provide healthcare and surgery to the poor children…

Bedell Cellars, owned by New Line Cinema Co-Chairman and Co-CEO Michael Lynne, reaffirming its commitment to world-class wine with the slight reorganization of its core team, including the naming of Trent Preszler as Chief Operating Officer. Initially recruited in 2002 to spearhead sales as National Brand Manager, Trent has been the Vice President of Operations since 2004. In that role Trent saw the winery through its ambitious renovation, highly-acclaimed vintages and a continually developing relationship with the contemporary art world. As well, John Irving Levenberg, formerly associate winemaker, has been named winemaker to work along with founder Kip Bedell and…

Long Island sparkling wine tends to be a bit pricey, with the best bottles creeping up over the 35-dollar mark (and at least one going higher). At $20, this bubbly made in the traditional method of Champagne by Martha Clara Vineyards offers elegant, refined apple and biscuit aromas and crisp, refreshingly tart apple flavors. New Years Eve is a thing of the past, but this is a sparkler you can, and should, drink year round. (This "Vintage of the Week" appeared in the Long Island Press)

Thanks to everyone to sent me emails or left comments for the Ultimate Steelers Tailgate menu. Just reading what you all had to say transported me back to my hometown and to Sundays at "church" (what we called Steelers games in my fraternity house in college). But, without further adieu, I give you the Ultimate Steelers Tailgate Menu. Appetizers Snyder of Berlin Potato ChipsPittsburgh-area potato chips Polish Sausage Chips with Sweet Chili Dipping SaucePolish sausage is a must for any Pittsburgh-themed menu. Cook it how you like, slice it into thin ovals (on an angle) to make the chips. Mix…

I love just about anything stuffed inside pasta, regardless of filling. I love ravioli. I love pot stickers. And yes, I love pieogies. As Kate mentions in her post (I seem to be a step behind her with the ‘burgh’s best bites) Pittsburgh is filled with Polish, Slavic or Ukrainian communities, and the churches within those communities are the best places to find fresh pierogie. I’ve seen them served deep fried with tomato sauce (similar to ‘toasted ravioli’) and I have a fraternity brother who would boil or steam them and then eat (pretty bland that way if you ask…

French fries. No, they weren’t invented in Pittsburgh (or France for that matter) but Pittsburgh has taken these crispy slices of gold to an all new level — as a condiment. In the ‘burgh, fries are as likely to be on a sandwich as next to it, especially if you’re at Primanti Brothers, which is to Pittsburgh what Geno’s and Pat’s are to Philadelphia. The sandwiches are served on thick slizes of Italian white bread, layered with vinegary coleslaw, tomato, French fries and — if your a true ‘burgher — a fried egg. Every table has a bottle of Trappey’s…