Meanwhile, though, the maze goes on.
At about the same time, Miguel Torres, an enterprising, charming, thoroughly serious winemaker and also a very nice man, sponsored a seminar in Barcelona on scientific approaches to matching food and wine, especially the new cuisine of “molecular gastronomy,” which we’re all hoping will get a new name soon. Featured speaker was
I hope all this turns out all right. While I wait, I’ll be drinking Champagne, playing