Rogue River Blue Tops the World's Cheeses

Only One Cheese can be World Champion;

More than 3,800m Cheeses were in contention.

At the World Cheese Championships held recently in Bergamo, Italy, Oregon's Roguee Creamery's Rogue River Blue was named the Very Best,  OTM congratulates David Gremmels and his team on this singular achievement.  

Gravner’s Pinot Grigio named “Most Thought Provoking Wine”

GRAVNER AWARDED “BLACK SWAN OF THE YEAR” AT WINE PINNACLE AWARDS IN SINGAPORE Gravner’s Pinot Grigio Venezia Giulia IGT has received the outstanding result at the first edition of Wine Pinnacle Awards, held at Resorts World Sentosa Ballroom on October 10th. The Black Swan category aims at highlighting challenging wines which have been able to break through on the international wine scene, despite escaping traditional canons. Our visit several years ago to Jacov Gravner's Vineyard on the border between Friuli-Venezia Giulia and Slovenia was one of OTM's most fascinating Wine Adventures.

Gravner’s Pinot Grigio is made from 100% Pinot Grigio. Selected and hand-harvested grapes are fermented with ambient yeasts and no temperature control in buried kvevri, as are called the typical Georgian amphoras. The wine is then left on the skins before being racked the following April and ages for 5 months in kvevri and 6 years in large oak vessels. The wine is bottled, without fining or filtration, and ages for another 4 years before being released on the market.

“We are very proud of this award. It acknowledges the important work carried out by my father” states Mateja Gravner, Josko’s daughter. “With neighbouring winemaker Radikon amongst the nominees, I see this prize as an award to Oslavia wine-making community and the local group of producers who have strongly believed in recovering old maceration techniques and native varieties. Oslavia has a lot to say to the world”.

Along with Radikon’s Ribolla Gialla Venezia Giulia IGT (Friuli - Italy), Black Swan category nominees included also Arnot-Roberts’ Sonoma Coast Syrah (California - US), Luke Lambert’ Syrah (Yarra Valley - Australia) and Château Pierre-Bise’ Savennieres Roches aux Moines (Loire - France).

Presented by Genting Singapore, Wine Pinnacle Awards mark the first-ever prize based on nominations. Wines are nominated by a respected panel of leading professionals and experts, coordinated by Jeannie Cho Lee MW, Andreas Larsson 2007 World’s Best Sommelier, Doug Frost MW & MS, British wine writer Oz Clarke and Kenichi Ohashi MW. With this process, Wine Pinnacle Awards aim at producing results that are inclusive and representative, thus establishing the Awards as truly authoritative, prestigious and unique.

Le Bernadin's Aldo SohM Wins another World Sommelier Award

When we met Aldo for the 1st time he told us about winning the World's Top Sommelier Award. and that he wouldn't be able to Repeat - Once a Winner you can't do it again.  But Aldo added another Top Award just recently, Here are the details - which reached us in French language.  So we're passing it along the same way............

Prix du Meilleur Restaurateur des Grandes Tables du Monde

Birgit Reitbauer, Steirereck, Vienne, Autriche

Prix M. CHAPOUTIER du Meilleur Sommelier des Grandes Tables du Monde

Aldo Sohm, Le Bernardin, New York, Etats-Unis

Prix Valrhona du Meilleur Pâtissier de restaurant des Grandes Tables du Monde

François Perret, La Table de L’Espadon au Ritz Paris, France

Prix Mauviel 1830 du Meilleur Directeur de Salle des Grandes Tables du Monde

Cristiana Romito, Ristorante Reale, Castel di Sangro, Italie

Britons are Bar Hoppers too

Our Good Friend William Drew of William Reed Business Media just anounced the 2019 World's Best Bars. With 10 out of the Top 50 being in London, British Cocktail Enthusiasts, can claim Primacy!  New York City mustered 6, but did capture Top Spot for Greenwich Village's  Dante. Singapore repeated with 6 Bars honored.  Check out all the details at  

London's MIchelin Stars - What are the new Odds

Britons are a nation of Bettors (some say Punters) and this year's favorites were just published in EATER LONDON.  Here's the Latest Line -,   OTM is thrilled that three of our past interviewees, Claude Bosi , Clare Smyth and Simon Rogan , are among the favorites to gain the Ultimate Three Stars.  For Claude & Clare, their achievement would achieved in just 2 years.  And Simon, what can you say about this hugely talented Chef who attracts Diners to make a pilgrimage to the Lake Districf as well as Marylebone.  Our only worry is whether we'll be able to score a table next time we're in London..  

Serendipity 3 celebrates 65th Anniversary

One of our New York contacts sends us this news-  Serendipity 3, the legendary New York City restaurant and general store is celebrating 65 years as one the city’s truly unique dining experiences.  The home of amazing food and decadent desserts, such as the Frrrozen Hot Chocolate, Serendipity has been captivating millions of patrons since its inception.  It’s an enchanting place where artists got their inspiration and actors fulfilled their cravings.  Beginning with Marilyn Monroe, Andy Warhol, Grace Kelly and Cary Grant in the 1950’s, continuing with a celebrity following that includes Cher, Candice Bergen, Melanie Griffith and Ron Howard, the restaurant continues to attract the newest crop of hot young celebrities including, Justin Bieber, Selena Gomez, Taylor Swift and Katy Perry.  In addition, the restaurant has been the setting of three major Hollywood productions, One Fine Day(1996) with George Clooney and Michelle Pfeiffer, Serendipity (2001) with John Cusack and Kate Beckinsale, and Trust the Man (2005) with Julianne Moore and David Duchovny.  Original founder, Stephen Bruce, arrived in New York City as a teenager in search of fame and fortune.  He met his future business partners, Calvin Holt and Patch Caradine, in dance class and the rest is serendipitous history.  The three princes of  Serendip opened the first theme restaurant where comfort food was the fare and everything was for sale, including the Tiffany lamps and marble tables they found by chance and sagacity.  The restaurant and general store became a factory for Stephen’s fashion designs, especially his Woodstock inspired denim line, pieces of which are part of five major museum collections, including the Metropolitan Museum of Art Costume Institute.  The restaurant and general store continues to reinvent a whimsical world full of outrageous food, decadent desserts, and outlandish merchandise, located within a Tiffany-jeweled fantasy setting.. To help celebrate this milestone anniversary, Sweet Serendipity, the smash-hit cookbook, returns with an all-new cover and jacket in celebration of this historic 65th anniversary.  The over-the-top recipes, madcap styling, towering sundaes, and irresistible joie de vivre have only gotten better with time.  Academy Award and Grammy Award-winning superstar, Cher, has contributed an all-new foreword to share her devotion to Serendipity and its iconic Frrrozen Hot Chocolate with the next generation of Serendipity fans.

The 2019 Third-Annual Western PA Lamb Cook-off is HERE (almost)

.And you’re cordially invited by our team at TABLE and Pure Bred lamb by Chef Thomas Keller and Keith Martin (Elysian Fields) to enjoy the most delicious local food event in our region We’ve put our thinking caps on upside down and backwards to make this year’s event nothing short of spectacular. Our chef teams are ready to spoil you with indulgent lamb dishes you’ve never tasted before. This culinary competition attracts collaborative chef teams from our City’s most respected restaurants. Please join us for a beautiful fall day in the Strip District!  More info at


St. Louis, MO (September 11, 2019) – The Court of Master Sommeliers, Americas ™ is proud to welcome seven members to the organization: Nick Davis, Medium Plus, Seattle, WA; Mariya Kovacheva, Pernod Ricard, West Palm Beach, FL; Justin Moore, Vetri Cucina, Las Vegas, NV; Vincent Morrow, ONE65, San Francisco, CA; Joshua Orr, Broadbent Selections, San Diego, CA; Jeremy Shanker, Michael Mina, San Francisco, CA; and Jill Zimorski, Champagne Specialist Representing Moet Hennessy Champagne Portfolio, Chicago, IL.Recently 150 individuals from 22 states and Canada attempted the Master Sommelier Diploma Examination proctored by the Court of Master Sommeliers, Americas. The seven noted above, successfully displayed mastery and met the qualification to be awarded the title Master Sommelier. The results were announced at the Krug Reception on September 11th at the Four Seasons Resort in St. Louis, Missouri. “The examinations are an opportunity for our candidates to shine as they demonstrate their mastery of our beverage service industry,” said Devon Broglie, MS, Chairman of the Court of Master Sommeliers, Americas. “It is inspiring to see their dedication to rigorous study and preparation on display during the examination days.”


Following the celebration of our new members, Broglie reflected on the challenges facing the organization and thanked the Examination Committee for its tireless work to provide a rigorous, exacting and fair examination consistent with the Court’s peerless Master Sommelier credential.


“We have made great strides to become a stronger organization over the past year,” Broglie said. “We have improved the security of our examinations, strengthened our ethical principles, and we continue our commitment to leading the industry with integrity as we celebrate new Master Sommeliers and mentor all those still striving to attain the goal.”


The Master Sommelier Diploma is the highest distinction a professional can attain in the beverage service industry. The Master Sommelier Diploma Examination consists of three sections: a verbal theory examination, a wine assessment exercise using the Deductive Tasting Method, and a practical component that focuses on hospitality, beverage service, salesmanship, and overall business acumen. Candidates must receive passing scores in each section to earn the highly coveted Master Sommelier title. 


“The Master Sommelier Diploma Examination is extremely demanding.  We applaud the efforts of all candidates who sat this fair and rigorous examination,” Broglie said. “Today we celebrate the success of these seven new Master Sommeliers and continue our commitment to mentor all candidates on their path to success as we chart the course for current and future Master Sommeliers worldwide.”

We're just wild about Wild Honey

And we're not the only ones.  Here's how Eater described one of our favorite London Dining Spots Chef Anthony Demetre’s relocated Wild Honey expresses all the artless excellence that made its original Mayfair location such a gem. A dish of macaroni cacio e pepe using tellicherry and kampot pepper and paired with boneless chicken wings has the it factor early doors, but it’s the unassuming flawlessness running through Demetre’s approach to food and hospitality that makes this second coming an instant hit. For more info.

We couldn't Agree More!!

Celebrated Cookbook Author coming to DiAnoia’s Eatery,


On October 13th, DiAnoia’s Eatery will be celebrating the release of Katie Parla’s newest cookbook “Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes.”  The cookbook delves into the culinary traditions of the Italian South, a region best known for its rustic and romantic cuisine. Guests will be able to meet the acclaimed author, enjoy some of her soul-satisfying recipes prepared by Chef Dave Anoia and the DiAnoia’s Eatery kitchen team, and try one of her featured cocktails, the Negroni del Capo.

Tickets ($65 per person) include a signed copy of “Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes,” and can be purchased at:


October 13th, 2019

6pm – 9pm


DiAnoia’s Eatery, 2549 Penn Ave, Pittsburgh, PA 15222


DiAnoia’s Eatery is owned by Chef Dave Anoia and his wife Aimee DiAndrea and has been voted one of 2019’s Best Restaurants in Pittsburgh by Pittsburgh Magazine. An Italian deli and café by day and a full-service ristorante by night, the eatery specializes in homemade pastas, pastries, breads and sandwiches


Katie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of the Saveur Award–winning food and travel site, the ebook Eating & Drinking in Rome, more than twenty travel guides, and the coauthor of the IACP award–winning cookbook Tasting Rome. Parla has appeared on and produced Bizarre Foods with Andrew Zimmern and F*ck, That’s Delicious with Action Bronson, and served as a culinary consultant on Season 2 of Netflix’s Master of None. Her travel writing, recipes, and food criticism appear in the New York Times, Food & Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Condé Nast Traveler, Punch, Eater, and more.

On the Manu has intiervied Katie more than once so we know she is truly we informed  about how to experience it in Italy or guide you to Cook it for you and yours.