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See all of The Swirling Dervish’s headline news. Compare how the top news stories are covered by left-wing and right-wing news sources. We’ve discovered 10 headlines written by The Swirling Dervish during the past 3 months.

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Top The Swirling Dervish News

Eugenio Collavini Viticoltori: Championing Friuli Wine for Four Generations

Friuli-Venezia Giulia · Friuli-Venezia Giulia

Eugenio Collavini Viticoltori: Championing Friuli Wine for Four Generations

Luigi, Manlio, and Giovanni Collavini (winery photo) I stepped out of the 59th Street subway station, holding onto my hat and pulling my raincoat closer. The cold wind at my back pushed me northward, as the furious rain pelted me from all directions. It was, to paraphrase W.C. Fields, weather fit for neither man nor beast. Luckily, I didn’t need to go far: Ristorante Il Postino, my destination, was just two blocks away. One foot in the door and …See the Story

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My First Full Winter in 20 Years: Thank Goodness for Smith-Madrone Riesling!

California, United States · California

My First Full Winter in 20 Years: Thank Goodness for Smith-Madrone Riesling!

Last summer, Gabe and I moved to New York City full-time. Lots of things factored into our decision: his family is local, mine just 90 minutes away; we have a fantastic group of friends here; and, well, it’s the Big Apple, there’s no place in the world quite like it. Eight months in, we’re still convinced we made the right decision. Some days my body wants to argue the point. After two decades in South Florida, this winter (the chilliest in year…See the Story

The Belcanto Desserts: Traditional Pudding, a Smart Goat, and Two Wild Wine Pairings

Lisbon, Portugal · Lisbon

The Belcanto Desserts: Traditional Pudding, a Smart Goat, and Two Wild Wine Pairings

If you’ve read my previous posts about our tasting lunch at Belcanto Lisbon, you’re probably shocked that Gabe and I had any room for dessert. We didn’t. But we’re no quitters! We had committed to this lunch and that meant staying the course. (Bad pun totally intended.) Although I hesitated a bit when Alfred informed us that dessert was a three-part experience. First up, the Smart Goat, an ode to Avillez’s grandmother, who enjoyed creating tasty…See the Story

A Taste of Guincho Beach, Portugal: Sea Bass from Chef José Avillez at Belcanto

Lisbon, Portugal · Lisbon

A Taste of Guincho Beach, Portugal: Sea Bass from Chef José Avillez at Belcanto

For our next course, we were transported to Cascais, the coastal town where Avillez grew up. While Gabe and I didn’t visit Guincho Beach in person, we literally got a taste of what it would be like to live there. Our plates were adorned with slivers of perfectly poached sea bass topped with caviar. Under the fish lay sprigs of seaweed and tiny clams in a crustacean dashi broth. A simple dish, but one that relied on impeccably fresh ingredients. …See the Story

Confit Egg Yolk, Eel, Mushrooms, and Truffle Paired with a Wine from 1995

Wine · São João

Confit Egg Yolk, Eel, Mushrooms, and Truffle Paired with a Wine from 1995

Our fifth course in the Belcanto tasting lunch was an ode to seasonality, as interpreted by Chef Avillez. As I looked at the bowl in front of me, I imagined a winter walk through the forest, sticks crackling beneath my feet. And afterward, warming my hands in front of a toasty fireplace, then savoring this delicate mushroom dish. One spoonful took me to a completely different place: decadence. Tiny wood-ear mushrooms lay atop small slices of eel…See the Story

Belcanto Lisbon Wine Pairing Lunch Part 4: Lobster and “Barefoot” Squid

Lisbon, Portugal · Lisbon

Belcanto Lisbon Wine Pairing Lunch Part 4: Lobster and “Barefoot” Squid

Chef José Avillez grew up in the seaside town of Cascais, a place that has strongly influenced his culinary journey. If you’ve read about the previous courses, it’s easy to understand his connection to childhood and the traditions of local fishermen. Our fifth course paid tribute to the rare blue lobster, much prized here in Portugal. They are similar to other types of lobster but for higher amounts of a protein which colors their shells bright …See the Story

Belcanto Lisbon Part 3: Tradition and Modernity; Sea and Mountain

Lisbon, Portugal · Lisbon

Belcanto Lisbon Part 3: Tradition and Modernity; Sea and Mountain

Our third course in the chef’s tasting lunch at Belcanto was a nod to tradition and modernity. The primary ingredient was a filet of hamachi made in the style of Cozido à Portuguesa, a traditional boiled dish including – well – just about everything. Greens, rice, beans, vegetables, and pork in all forms (better not to know the details) simmer in a large pot for hours. What arrived at our table was gussied up a bit, with a lovely piece of fish a…See the Story

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