My F&W
quick save (...)

The Global Kitchen

Taste of the Tropics

Guallarauco’s golden carica—a papaya variety—is cooked in beet-sugar syrup for a sweet, nicely chewy snack ($9;

Fairy Tale Vodka

Distilled in Kazahkstan, the supersmooth Snow Queen Vodka is poured at Blackbird restaurant in Chicago ($27;

Bowls of Gold

Tiny holes let light pass through British designer C.J. O’Neill’s Solas Coinneal "Pierced Gold Leaf" bone-china bowls (from $140; 214-242-5110).

Wine Flights

Wine importer and F&W contributing editor Dan Philips paired up with designer Chuck House to create brilliant wine labels that mimic airline boarding passes. Grateful Palate Airwines’ 2005 Boarding Pass Shiraz ($15) and 2005 First Class Shiraz ($30) have lush fruit notes (888-472-5283).

Sweet Source

Chef Felix Vaquero of New York City’s Blue Ribbon restaurants is especially close to one of his suppliers: His extra-thick, intense-tasting Mexican honeys come from his father’s farm ($12;

A Palette of Forks

Mepra, an Italian company known for its stainless steel flatware, oddly enough has a background in bullet manufacturing. Its new Fantasia Millennium flatware, with nylon-glass handles in 18 mix-and-match colors, is decidedly more pacifist ($49 for a five-piece setting;

Published May 2007
You Might Also Like


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.