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Pairing Wines & Food Like a Master Sommelier | It's Simpler Than it SeemsOONA: Pure Swiss Alpine Siberian Sturgeons CaviarWine Pairing Tips | Serve Cool Climate Wines with Hamachi - they're a NaturalGerman Riesling with FoodThe World's Best Steaks | Look No Further Than These Five FavoritesThe SebastianThe Art of Food - An Evening at Sotheby’sCulinary Empire, Chef Richard Sandoval's Contemporary Latin Cuisine Goes GlobalSecond City, First Rate | Why Chicago is Your Kind of TownThe French Revolution or the Gratifying GourmetsStunning Culinary Events at Locanda Del Lago and Rao’s Hollywood Preview The Seventh Annual “Taste of Italy” -  L.A.’s Premiere Italian Food & Wine Event

On a cool fall evening, I headed off to Sotheby’s headquarters on Manhattan’s Upper East Side where two worlds were colliding—art and food.

On October 10 in downtown Los Angeles, the seventh annual “Taste of Italy” will showcase over 35 fine restaurants, 100+ wines, all in celebration of the rich culinary and cultural traditions of Italy

With over 30 contemporary Latin restaurants across the United States and additional outposts in Hong Kong, Tokyo and Mexico, and after being credited for introducing Latin cuisine through his restaurants in Dubai, Qatar and Serbia, 48 year-old Chef Richard Sandoval is apparently just getting started.

Whether you are serving sushi or prefer sashimi as a standalone, the question asked most frequently is, “If I don’t want to drink sake, which wine should I serve with my sashimi?” The answer is, “That depends.”

At RICSB we’ve been making thought provoking products for many years.

Why a sphere of ice?

A sphere has the least surface area of any solid shape, creating the least ice-to-alcohol contact ratio possible, and allowing the slowest dilution rate of the ice into the cocktail over time.

In Italian, Campiello means "A Lively Center of Neighborhood Activity."

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