Bill Spell, proprietor of Spell Estate Go-to wine: Spell Pinot Noir. It’s very aromatic with an excellent nose, and it pairs well with any type of food. It’s also great for just sipping!

Taste you couldn’t live without: Garlic, lemon, olive oil.

“On the food side, I think we’ll see a proliferation of small, chef-centric eateries.”

Newly discovered ingredient: Poblano peppers. I use them in baked dishes, but I’ll also make breakfast smoothies with peppers, vegetables and yogurt. It’s very healthy and adds a nice spice. Favorite chef: Isaac Becker at 112 Eatery, Bar La Grassa and Burch. Top foodie destination: New York City and Los Angeles. Best meal you’ve ever had: It was at Gordon Ramsay’s restaurant at Claridge’s hotel in London in January of 2003. It was a four-hour, multicourse meal with outstanding foie gras and halibut prepared as well as I’ve ever had it.

2016 predictions: I think we’ll see more cocktails with bourbon and scotch, and perhaps the beer craze will temper somewhat. On the food side, I think we’ll see a proliferation of small, chef-centric eateries. If it’s on the menu, you’ll always order: That’s easy: Duck confit. I just can’t get enough of it.

artfullivingmagazine.com

| Spring 2016

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