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decanter

Decanting the Family Through the Holidays (by Christopher Watkins)

Decanting the Family Through the HolidaysBy Christopher Watkins They pour through the door  with all the wild aggression of a blood-crimson Cabernet   cascading past the thin lips of a glistening and primed  ...


Introducing Christopher Watkins, LENNDEVOURS’ Poet Laureate

It is with great pleasure that I introduce you to LENNDEVOURS’ newest contributor, and first poet laureate, Christopher Watkins. Chris is a poet and songwriter. His chapbook "Short Houses With Wide Porches" is f...


gor_1

Long Island Wines in the Blogosphere

You have probably noticed already, but Long Island wines have made their way onto a few other blogs of late. Just before Xmas, Eric Asimov from the New York Times wrote about The Grapes of Roth 2001 Merlot on his blog, The Pour...


january_canvas

January Issue of canvas Magazine

The January issue of canvas magazine has hit news stands as well as the Internet. I think this issue is particularly interesting, with a great story on the power of herbs, a short piece on North Fork Table and Inn, and one abou...


Resolutions for 2007

Nena likes to tell me that I’m a man of a million great ideas…follow through is the problem. In my mind I’ve written numerous books, started several companies and completed numerous projects. In the vein, I...



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Talking Sustainable with David Page, co-owner Shinn Estate Vineyards

I’ve long been a fan of Shinn Estate Vineyards, not only because of their wines but also because of their dedication to sustainable farming and push towards near-complete organic viticulture. Today on Appellation America,...


grapesmall

Winter Wine Class Series at Stony Brook

Stony Brook University’s Center for Food Wine, and Culture has just announced a cool new winter wine education session that you might be interested in. They are calling it Inside Wine: From Vineyard to Glass and it is on ...


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Our Xmas Eve Dinner

Just a little peak at our Xmas Eve menu..and a shot of the amuse bouche I put together with Nena’s addition of mint-walnut pesto. It’s something we’d done before, but the red and green seemed appropriate for t...