I'm just back from the Worlds of Flavor Conference in the Napa Valley, where the food was stunningly good. And abundant. Every day dozens of chefs from around the world cooked mountains of food in astonishing variety. So much food, in such profusion, that it became almost numbing.
Getting Away from it All
Getting Away from it All
Getting Away from it All
I'm just back from the Worlds of Flavor Conference in the Napa Valley, where the food was stunningly good. And abundant. Every day dozens of chefs from around the world cooked mountains of food in astonishing variety. So much food, in such profusion, that it became almost numbing.