FOOD - City Style and LivingCity Style and Living

City Style and Living Magazine Pizzetta Kauai lunch Expect Italian fare with Hawaiian ingredients, a well-rounded cocktail list and local gelato to round out your meal at this restaurant in Koloa.

city style and living magazine Eating House 1849 by Roy Yamaguchi kale salad The famed chef’s nod to Hawaii’s plantation past with dishes like mochiko crusted calamari and rissoles Portuguese shrimp turnovers.

city style and living magazine Merrimans Fish House kauai Mai Tai Chef-owner Peter Merriman is known for being a pioneer in the “Farm to Table” movement in Hawaii.

city style and living magazine Hall Wines Rutherford Tasting room Along the way: Fuel your tastebuds with these gems HALL WINES We went for a private (group size is maintained below 15) Appellation Exploration at HALL Rutherford, the estate of Hall Wines.  The gorgeous tasting room was built with bricks from the Austro-Hungarian empire, and centered on a stunning tree of life chandelier features amazing
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City Style and Living Magazine Sunstone Winery Santa Ynez Lunch CSL’s fave food and wine picks in and around California’s Central coast

City Style and Living Ritz Carlton Half Moon Bay lobster roll pasta Good eats Along CSL’s Road Trip in California : Beautiful dessert, a historic restaurant in Union Square and a masterful lunch in Half Moon Bay

City Style and Living Magazine In the Kitchen Restaurants are great places full of inspiration and innovation. They provide an important cultural touchstone in today’s world. But, for millennia cooking has been the province of the home. Home cooks may even have something to teach modern day chefs.

Lemon Thyme Spritzer A refreshing and easy to make spritzer with zesty, floral flavours.

Fairmont vancouver airport retaurant globe @ YVR Crab Cakes On a brief layover in beautiful Vancouver, CSL had a chance to experience some of the goodies on the menu at @Globe YVR restaurant at Fairmont Vancouver Airport.

city style and livnig magazine Shrimp Quiche Master the basic recipe for quiche and you’re all set to experiment with different fillings like ham and cheese (for the classic quiche Lorraine), leeks and bacon or roasted vegetables. If you’re hosting a party make mini-quiches, by lining muffin tins with pastry, then adding the egg mixture.