NEW WINES OF GREECE TO KICK OFF FIRST ANNUAL CELEBRATE GREEK WINES IN NEW YORK

Two-Week Celebration June 8th to June 22nd Will Bring Together

Restaurants and Retailers to Revel in Greek Wine

Greece, renowned as the birthplace of civilization, has produced wine for over 4,000 years, yet up until now the elegant white and red wines of this ancient region were a sommelier’s secret. Now, recent reviews in the Wine Advocate and The New York Times, among others, have illustrated that the secret is out – the Greek wine renaissance is full steam ahead.

To honor the heritage of winemaking in this unique Mediterranean region, New Wines of Greece is proud to announce "Celebrate Greek Wines," a two week promotion running from June 8-22nd at participating New York area restaurants and wine retailers. This inaugural celebration will honor the heritage of Greek wine and educate consumers looking to explore and enjoy these food-friendly varieties native to Greece that show a true sense of place like no other region, says Oenologist, Sofia Perpera.

Celebrate Greek Wines

Greek wines express the nuances of their diverse terroir while the distinct flavors of its indigenous varieties compliment a wide range of cuisines. Visit www.celebrategreekwines.com and experience the Greek wine renaissance for yourself.

Participating restaurants such as Anfora, Loi, Almond, Kefi, Gastroarte, Alison Eighteen, The Atlantic Grill, Corkbuzz and many more will offer a special flight of Greek wines, discounted Greek wine bottles, or a prix fixe menu featuring a glass of Greek wine

.

Copyright 2012 By Punchin International. All Rights Reserved.

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Restaurant Loi Transportes The Sunny Cuisine of The Aegean to The Upper West Side In Style

Restaurant Loi

208 West 70th Street

212-­‐875-­‐8600,

www.restaurantloi.com

Chef Loi’s Blog

October 2011 opening,

Loi interior

The scent of Spanakopita straight from the oven, freshly wrapped grape leaves and the sweet aroma of Baklava wafts its way onto West 70th Street, as one of Greece’s top chefs, Maria Loi, works her magic in the kitchen at her new restaurant . . . Loi.

Formally Compass, the well reviewed venue with a bevy of revolving chefs and menus, Loi has garnered attention from some of the city’s most well respected foodies and critics alike.Chef Loi aims to offer guests a blend of her warm personal charm combined with her modern approach to authentic Greek cuisine in a casually elegant setting starting with a trendy bar with twinkling votive candles, followed by two glass-enclosed private rooms, leading to the square bi-level main dining room,with its comfortable seating and earthy beige color scheme. The space has subtle lighting and is sectioned with high pillars of beige and purple. Terracotta floors, striped fabric armchairs and walls hung with pictures of sea-scenes complete the picture. Maître d’ John  oversees the operation with obvious professionalism.

At a chef owned and run restaurant (well co-owned in this case with managing partner Don Evans),food is an extension of the cook’s persona, and should be the focus. And so it clearly is at Loi. While perusing the menu, you are served gratis stuffed grape leaves with a zesty yogurt sauce and assorted bread to dip in fragrant olive oil. The breads are addictive (especially the homemade flat bread and a thick, grainy wedge with a hint of sweetness). The Dolmades (grape leaves) are the best we have ever tasted . . . and that includes experiencing them in numerous trips to Greece.

Other small plates that deserve signature acclaim, include Maria’s ahini sea urchin appetizer. Beautifully presented on a series of large porcelain spoon, in a heady lemon-oil sauce, they are divine. More earthy and described as baked meat “patties,”  keftedaika meatballs,In Caramelized Tomato Sauce With Feta Mousse Sauce were honest and delicious.

In the entrée department chef Loi’s “traditional” moussaka, delicately prepared with Eggplant, With Minced Meat, Topped With Bechamel Sauce, and Slow Cooked is a must. It was light and very much like the contemporary Greek food one would have experienced at  trendy, restaurants in Athens.Indeed, much of the food is updated to today’s taste, and  fortunately, flavor is never sacrificed. We also enjoyed Braised Lamb Shank With Anthotiro & Kalabokisio (Corn Puree), which tasted rather like a refined version of grits. Roasted, marinated beets were very good and although we didn’t get a chance to sample the Fresh Fish, Baked in Sea Salt “For Two” Accompanied With Charred Grilled Seasonal Vegetables, the people at the next table ordered it and  appeared delighted.

The formidable wine list of Compass has been replaced with a shorter, mostly Greek version offering well priced bottles, many in the $40 to $60 range. Our waiter suggested a chardonnay from chef Loi’s personal selection: a 2009 Karapidis, from organic grapes and aged 6 months in oak ($75). It was delicate, with subtle fruit and great balance. Probably the best buy on the list. Brothers Lazaros and Pantelis Karipidis began their wine venture as a hobby in 1985. Their decidedly cosmopolitan wines and upmarket image have made them leaders in the industry.

Don’t miss the desserts. Besides the obligatory Baklava, go for the unusual Ekmck KatJifi. Ek-mek Ka-tai-Ifi: Shredded Phyllo Soaked in Honey Topped with Custard, Toasted Nuts and Light Crème. Reminiscent of a Greek tiramisu, we loved it..Finish with wonderful Greek coffee and an ouzo and you have the ideal dinner.

loi DOLMADAKIA Stuffed grape leaves

The Giveaway Stuffed Grape Leaves (Above) Set The Stage

 

Other Appetizer Teasers (Below)

loi SPANAKOTARAMOKEFTEDES

loi KOTOPITAKIA ME LIASTI NTOMATA

Until recently, Maria hosted her very own cooking show, which ran for years, on Greece’s most successful morning program, and the country’s leading TV network, Mega Channel. She is also the author of several cookbooks, including the highly coveted “Ancient Dining,” the official cookbook of the 2004 Olympic Games in Athens. She visits each table, during the evening and stopped at ours briefly.

Small wonder Loi has quickly become a neighborhood favorite and is a destination worth seeking, out, for those seeking elevated, Greek cuisine with a personal touch. Our visit preceded Easter and there was a lamb on a spit, cooking in front of the restaurant. It was a Saturday evening and business was booming. The fragrant lamb must have been a metaphor for the sweet smell of success.

Interestingly, of all Manhattan’s luxury Greek restaurants, Loi offers attractive value. There is even a pre fixe dinner (5 to 6:30 PM) for $40. Reserve well in advance. It’s standing room only.

 

Copyright 2012 By Punchin International. All Rights Reserved.

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Thinking of popping the question this Valentine’s Day? Do it at Kellari!

The first five couples who propose marriage this February 14 at one of Kellari’s three romantic establishments in NY or DC will receive LIFETIME FREE DINNER on Valentine’s Day OR their wedding anniversary (lover’s choice). They will also get a free bottle of champagne this Valentine’s Day. All customers need to do is make a reservation for February 14, propose during dinner, and show us the ring!

In classic Greek romantic style, Kellari Tavera, Kellari Parea Bistro & Kellari DC will also offer a special 4-course prix-fixe Valentine’s Day menu ($65 in NY; $75 in DC), including Kerasma, the chef’s raw bar selection of oysters, clams, mussels – and sea urchin (in NY only). Special menus are attached.

Visit Kellari websites/call for additional details & reservations:

Kellari Taverna in Midtown

19 West 44th St. between 5th and 6th Avenue

212-221-0144

http://www.kellari.us/special_menus.php

Kellari Parea Bistro in Gramercy

36 East 20th St. between Broadway & Park Avenue

212-777-8448

http://www.kellari-parea.com/special_menus.php

Kellari Washington DC

1700 K Street NW between 17th and 18th St. NW

202-535-5274

http://kellaridc.com/special_menus.php

The Kellari Hospitality Group has served upscale Mediterranean seafood in New York City since 2005 and Washington D.C. since 2007. Kellari Restaurants are known for their authentic, quality ingredients and genuine hospitality. A proud recipient of the Wine Spectator Excellence Award, Kellari has the largest Greek wine list in both Manhattan and Washington, D.C.

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Kellari Taverna

kellari int3
Street Address

19 West 44th Street New York NY 10036
(between 5th and 6th Avenue)

Phone

212-221-0144

Fax

212-221-0188

Hours of Operation:
LUNCH

Monday – Sunday
(11:30 AM – 4:00 PM)

DINNER

Monday – Saturday
(4:00 PM – Midnight)

Sunday
(4:00 PM – 11:00 PM)

BRUNCH

Saturday – Sunday
(11:30 AM – 04:00 PM)

Sunday Jazz Brunch Click Here

Make Online Reservations Here

kellari int1

Delicately written above the bar, “Enter as Strangers, Leave as Friends” embodies the genuine Greek hospitality that has become a trademark of these two New York gems (the other being the sister restaurant, Kellari Parea Bistro). From the generous staff to the food and decor, a feeling of warmth pervades every element of Kellari Restaurants, where a passion for fine, regional ingredients from the Mediterranean results in fresh cuisine that is both imaginative and traditional. Whole fish, brought in daily from Greece, Portugal, Spain and Latin America, are sold by the pound and proudly displayed for guests, who are encouraged to select their own catch. kellari peppers

With its warm and inviting ambiance and convivial spirit, Kellari Taverna, the Greek word for “cellar,” is reminiscent of a classic Greek taverna with its open kitchen, terracotta walls, and wood-beamed cathedral ceilings. Diners are instantly transported to the “old world” upon viewing the oversized vintner caskets that cap the wrap-around wooden bar and complement the restaurant’s homage to wine. What distinguishes Kellari from other Greek restaurants is the contemporary Hellenic menu, created by Executive Chef Gregory Zapantis, offering a more innovative approach to taverna fare. The menu features traditional Greek ingredients and flavors reinterpreted for the modern palate.

Open for brunch, lunch and dinner, “Kellari offers the best of both worlds,” says owner Stavros Aktipis, “the Greek traditions and flavors that New Yorkers know and love, coupled with innovative and unusual pairings that will set us apart from the competition.”

The knockout Décor: Kellari’s delicacies are graciously served in a setting evocative of a splendid Greek cellar. Innovative Greek architect Yianni Skordas has turned the spacious Kellari interior into a cozy dining environment. 

Kellari’s warm and inviting room seats up to 200, including two semi-private rooms for 50-80 people and is drenched in hues of orange and brown, with large wooden beams rescued from an early 1800s Greek revival building in lower Manhattan. The main dining room is adorned with colorful vases, pitchers and candles, while large crates of fresh lemons and limes top the expansive fish display showcasing the fresh “catches of the day.” Rich chocolate brown banquettes are comfortable and inviting; while the billowing sheer curtains add a breezy feel to the room. A second floor balcony, overlooking the dining room, houses Kellari’s vast wine collection with 300 bottles and labels from every Greek purveyor that imports to the United States. Kellari will also have an extensive wine by the glass program, with two to three dozen selections available daily.

Kellari’s back semi-private rooms are reminiscent of a comfortable living room with oversized banquettes, and it can be used for private events or intimate dinner parties. A large wooden armoire, decorated with delicate candles and a treated mirror sets the stage in this romantic environment complete with a leather couch and free standing lamps illuminating the soft orange lighting in the restaurant. In the center of the dining room is a large communal table designed by Ralph Lauren. This wooden table is made from a solid piece of Zembrano wood from Africa and can seat between 14 and 18 people. There could not be a better seat in the house to check out all the action at Kellari

A focus on fresh seafood is matched with a well-developed wine list. Kellari Taverna is a recipient of the Wine Spectator Excellence Award, and offers 250 wines by the bottle, many of them Greek. In fact, with over 100 Greek wines on hand, Kellari Taverna offers its guests the largest collection of Greek wine in New York City. Kellari also specializes in private dining. A recipient of Manhattan’s Finest Private Dining award in 2009, the restaurant has beautiful semi-private rooms and an event-planning staff that is dedicated to helping its patrons celebrate life’s important moments in style.

kellari fish 2

Kellari signature is  thigh-quality, whole-grilled Mediterranean fish, such as the signature Lavraki, a sensational White Snapper, whole Gigantic Shrimp, grilled in their shell and the most tender octopus this side of the Adriatic. There are some slightly more American dishes, like the Maryland Blue Crab cake burger with herbed fries, in an intimate setting that is idyllic for dates and close conversation. Don’t neglect perusing the fresh seafood display before ordering. That’s half the fun and the fish is priced by the pound.

We can’t resist enjoying the beautifully made cocktails (great Martinis) with traditional Greek dips. The combination of our including a light yogurt-cucumber spread, taramasalata (salted and cured roe of cod or carp,dip), smoky eggplant puree and a spicy cheese concoction. The house-made pita bread is exceptional, as is the gratis house-made bread assortment and accoutrements. Other not-to-be-missed starters include the best Spanakopita or Phyllo pies with spinach, leeks & feta we’ve ever tasted and Cretan olive oil-infused sashimi-grade Tuna with caviar mousse or the freshest East & West Coast  Oysters imaginable.

With our entrees, the exquisite  Lavraki  "The Greek Pride" loup de mer, a mild Mediterranean bass, superb sautéed Red Mullet and Madagascar Tiger Shrimp that outclasses any shrimp or lobster you will ever eat, we enjoyed a melange of tomatoes, cucumber, onions, feta (never lettuce).

Meat lovers will enjoy such specialties as Kotopoulo, roasted herbed natural chicken and feta-infused; Steak "Brizola", 16 oz. New York strip served with hand-cut fries or Paidakia, rib cut, grilled lamb chops with olive oil & oregano potatoes. All lovely!

Desserts are not to be neglected. A far cry from the soggy, overly sweet renditions seen around town, I have never had better Baklava, the traditional phyllo and walnut pastry with honey and rose-water syrup; Galaktoboureko, vanilla bean semolina custard with a phyllo crust and apple syrup and a terrific Yiaourti me meli or sheep’s milk yogurt with wild thyme honey and toasted walnuts. Other options include Yiaourtopita,Yogurt cake drizzled with Vissino and Rizogalo, Arborio rice pudding with mastic & spiced poached quince. Don’t miss the fabulous Greek cookies and wonderful Greek coffee with an after dinner drink.

We drank a Gaia Estate Assyrtiko Thalassitis 2009 (from Santorini) throughout the meal. It was delicious and worth the $59 price tag. Made from the Varietal Assyrtiko, Thalassitis is a bone-dry wine with a delicate honeysuckle aroma and a crisp, mineral finish. A white wine of a strong personality. Works perfectly with seafood and also be served with lamb.

Dimitris Haronitis, general manager, supervises the service with warmth and style. Kellari Taverna, along with its sister restaurant Kellari Parea Bistro, bring some of the finest  high-end Greek cuisine this side of the Atlantic to New York City. Truly one of Manhattan’s great dining experiences and a personal favorite.It doesn’t get any better than this.

 Click Here for info on the Outstanding Jazz Brunch every Sunday

kellari int2

 

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Two-city New Year’s Eve event from Kellari Restaurant Group

Two-city New Year’s Eve event from Kellari Restaurant Group.

Featuring:

~ Four-course prix fixe Greek menu ($75/person)

~ Live Greek music starting at 9:00 p.m.

~ Champagne special (Washington, D.C. location only; $35/bottle Paul Louis, Brut, Blanc de Blancs, “Vin Mousseux,” France N.V.)

~ Live ball dropping coverage

~ FREE champagne toast at midnight!

Visit Kellari websites/call for New Year’s Eve cocktail specials, menus & reservations:

Kellari Taverna in Midtown

19 West 44th St. between 5th and 6th Avenue

212-221-0144

http://www.kellari.us/special_menus.php

Kellari Parea Bistro in Gramercy

36 East 20th St. between Broadway & Park Avenue

212-777-8448

http://www.kellari-parea.com/special_menus.php

Kellari Washington, D.C.

1700 K Street NW between 17th and 18th St. NW

202-535-5274

http://kellaridc.com/special_menus.php

The Kellari Hospitality Group has served upscale Mediterranean seafood in New York City since 2005 and Washington, D.C. since 2007. Kellari Restaurants are known for their authentic, quality ingredients and genuine hospitality. A proud recipient of the Wine Spectator Excellence Award, Kellari has the largest Greek wine list in both Manhattan and Washington, D.C.

KELLARI PAREA BISTRO

kelari rotator-01

Location: 36th East 20th Street, New York NY 10003 (between Park Avenue & Broadway)
Phone: 212.777.8448 Fax: 212.777.3251
General Information :
info@kellari-parea.com
Events: events@kellari-parea.com
Hours of Operation: Lunch: Monday – Friday: 11:30am – 3:00pm
Dinner: Monday – Thursday: 5:00pm – 11:00am – Friday – Saturday: 5:00pm – 12:00 Midnight
Sunday Dinner: 5:00pm – 11:00pm
Brunch – Friday-Saturday: 11:00am – 3:00pm
Seating Capacity: 135, with a private rooms for up to 50 people, including A/V capabilities.
Cuisine: Traditional Rustic Greek food
Signature Dishes: Yesterday’s Lamb
Appetizers:
Variety of Savory traditional Mezedes (small plates or starters)
Neighborhood: New York City – Gramercy / Flatiron
Owner: Stavros Aktipis
Director of Operations : Stathis Antonakopoulos
Corporate Executive Chef: Gregory Zapantis
Restaurant Interior Design: Kellari Design Group
Graphic Design and Web Design: GiellaDesign
SUBWAY DIRECTIONS

LINE STATION 6
23rd Street 4 & 5
14th Street N & R
23rd ST -Broadway

Parking Directions: Street after 7:00 pm
In door parking: 21st street between park and broadway

http://www.kellari-parea.com/index.php

Reserve OnlineKellari-Parea-Bistro-12

Kellari means cellar and is a gathering place where the ancient Greeks experimented and aged their wines and their precious foods. Parea is a gathering of friends and strangers.

Kellari Parea Greek Bistro, located at 36 East 20th Street between Park Avenue South and Broadway is a traditional Greek restaurant, a Greek bistro that extends the restaurant group’s reputation for hospitality in a warm, welcoming and relaxed setting. As the name suggests (parea means group of friends in Greek),Kellari Parea Greek Bistro is an ideal place for friends to gather for a casual meal, to share mezedes (small plates) Greek appetizers along with an excellent selection of Greek wines, all in a homey neighborhood place.

In addition,Kellari Parea Greek Bistro is a green restaurant. The interior design makes use of recycled and reclaimed wood, recycled paper is used for the menus and business cards, and the cooking oil is repurposed into biodiesel. Everything in the restaurant, from the physical environment to the food, is natural and organic. kelari greek-pizza

The Greek Pizza (Above) 

The design pays subtle tribute to the Kellari name  and wine cellar theme with American oak wine barrels, displays of wine, and wood-beamed ceilings. The rustic design replicates the feeling of a country house on an Ionian island, warm with earth tones of beige and brown, cozy, comfortable, yet still elegant. The honey-toned floors and terracotta red ceiling wrap guests in a warm embrace

kellari Lamb_Shank_lr

The Killer Lamb Shank, Roasted 24 Hours (Above)

Kellari Parea Bistro, located in Downtown Manhattan, is a little sister restaurant with a big personality. The second Greek Mediterranean concept from the Kellari Hospitality Group, the first being the wildly successful, upscale Kellari Taverna in Manhattan’s theater district, has become a favorite of New York locals since it’s opening in November of 2007.

The more casual, yet cozy Kellari offers the same high-quality, whole-grilled Mediterranean fish as its predecessor, such as the signature Lavraki, a sensational White Snapper, whole Gigantic Shrimp, grilled in their shell and the most tender octopus this side of the Adriatic. There are some slightly more American dishes, like the Maryland Blue Crab cake burger with herbed fries, in an intimate setting that is idyllic for dates and close conversation. Don’t neglect perusing the fresh seafood display before ordering. That’s half the fun and the fish is priced by the pound.

We can’t resist enjoying the beautifully made cocktails (great Martinis and a house Mint Julep) with traditional Greek dips. The combination of our including a light yogurt-cucumber spread, taramasalata (salted and cured roe of cod or carp,dip), smoky eggplant puree and a spicy cheese concoction. The house-made pita bread is exceptional, as is the gratis bread assortment and accoutrements. Other not-to-be-missed starters include the best Spanakopita or Phyllo pies with spinach, leeks & feta we’ve ever tasted and a lovely  Zucchini Kefte (Squash, sage & mint fritters).

With our entrees, the exquisite White Snapper, which was perfectly filleted and served in a delicate lemon-butter-caper sauce and a  meat entree, whimsically called  Yesterdays Lamb, which was Roasted and marinated over 24 hours and served with oven oregano lemon potatoes, we enjoyed the perfect Greek Salad, a melange of tomatoes, cucumber, onions, feta (never lettuce).

A sturdy white, 2009 Domaine Tselepos Mantinia Moschofilero, was a bargain at $42. It came across with a slight petulance and viognier like fruit and worked beautifully throughout the meal.

Desserts are another surprise. A far cry from the soggy, overly sweet renditions seen around town, I have never had better Baklava, the traditional phyllo and walnut pastry with honey and rose-water syrup; Galaktoboureko, vanilla bean semolina custard with a phyllo crust and apple syrup and a terrific Yiaourti me meli or sheep’s milk yogurt with wild thyme honey and toasted walnuts. There is also a chocolate cake that is worth the short wait.

Kellari Parea Bistro doesn’t rest on its unique cuisine and décor alone. The restaurant delivers spectacular entertainment to its guests every Saturday night with Jazz performances in their underground Cava Room. This private space emulates the intimate feel of the main dining room with cabernet colored walls, plenty of wine on display and limited seating for around forty-five people.

The Bistro maintains its air of authentic Greek hospitality by celebrating guests’ most cherished events with complimentary champagne. The Kellari Friends and Family program provides a free bottle of champagne to registered members on their anniversary, birthday and Greek name day, every year. Guests simply provide their email and, like clockwork, two weeks before the big day, Kellari sends a reminder to let them know their champagne awaits them.

kellari Seafood_Entre_lr

Seafood Entrees (Above)

In addition to free-flowing champagne, Kellari Parea Bistro and Kellari Taverna boast the largest Greek Wine lists in New York City and is a proud recipient of the prestigious Wine Spectator Award of Excellence for a well-balanced list that compliments the food and the Mediterranean region effortlessly.

Add to this warm, hospitable service and the feeling that you are really wanted as a customer and the commendable democratic practice of giving deuces the larger tables, until the restaurant gets too packed as it inevitably by 8 PM, because it is one of the best Greek restaurants in America. No mean feat.

kelari dessert-lr

 No Dinner Is Complete Without a Great Dessert (Above)

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2 major events at Thalassa,

Thalassa, the upscale contemporary Greek seafood restaurant in Tribeca (179 Franklin Street – between Hudson & Greenwich Streets.

1) Cakebread Cellars Wine Dinner:
On May 17, 6:30PM, Thalassa will hold a special 4-course Wine Dinner hosted by Dennis Cakebread, the co-owner of the acclaimed Cakebread Cellars in Napa Valley.  Cakebread Cellars has developed a reputation for producing world-class wines.  Its success is built on quality, consistency, and continuity; characteristics which apply equally to the grapes, the wines, the people, and the operation of the winery.  Cost: $125 (including tax and gratuity).  Reservations: (212) 941-7661.

2) Summer Cooking Classes:
Back by popular demand, Thalassa will be hosting a 3rd seasonal cooking class series.  This series will celebrate the summer cocktail party.  For 2 Mondays in June, 6:00 PM – 7PM, Executive Chef Ralpheal Abrahante will teach Greek summer cocktail classics in the restaurant’s open kitchen:

June 7: Mini Hors D’oeuvres:
     Tuna tartare with caviar mousse
     Zucchini fritters with yogurt cucumber dip
     Horse radish-crusted filet mignon crostini
     Cherry tomatoes stuffed with kasseri cheese and mushrooms
     Veal kefte in puff pastry

June 14: Mini Desserts:
     Mini halva tarts with fresh fruit
     Mini baklava rolls
Cost: $75 per class.  Reservations: (212) 941-7661.

Thalassa Island News

thalassa

Greek Haute Cuisine

Oct.14, 21, 28  5pm  $75 per class

Cooking classes at Thalassa are back by popular demand. 

Participants will learn how to shake and bake in a healthy way! 

From Seafood Saganaki to Lamb Youvetsi to Mini Fillo Tarts.

Thalassa’s Lounge is Now Open

The nautical decor features redesigned

French Doors opening onto a picturesque street.

Enjoy a unique variety of Greek meze. and an extensive selection of Greek wines by the glass, in addition to an award-winning global wine list.

Live Music on Monday and Wednesday

The romantic instrumental music of virtuoso guitar player, Spiros Exaras, adds a touch of elegance to our serene ambiance.

"Wine and Cheese" tasting class

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