Food Directory

Food Home:- Drink: Wine: Education:

 

---

• Affairs of the Vine - California-based company offering seminars, corporate workshops, and a "Wine Boot Camp". Includes program descriptions, schedules, and many tasting notes.
• Alberta Wine Institute - Offers International Sommelier Guild certificate classes in Edmonton, Alberta, Canada. Contains course listings and contact information.
• Association of Wine Educators - Independent, professional educators in the United Kingdom offer courses, tastings, seminars, and holidays. Includes a member directory, event listings, and articles.
• Bruce Cass Wine Lab - Offers courses and tastings in the San Francisco, California area. Includes class descriptions, enrollment forms, and a profile of the instructor.
• Carolina Wine Club - Consumer-based organization offering classes and seminars in North Carolina. Describes the programs and includes profiles of the educators.
• Chicago Wine School - An independent organization based in Chicago, Illinois. Features information on courses and seminars, including dates and pricing.
• Eddie Osterland - America's first Master Sommelier hosts seminars and corporate events. Includes program descriptions, a list of clients, and some free online lessons [requires Flash].
• International Wine Center - New York-based school offers classes and home study for accreditation by the Wine and Spirit Education Trust. Includes course descriptions and instructor profiles.
• Manhattan Wine Seminars - Independent education and training company for corporations and individuals in New York City. Contains seminar and class descriptions along with a client list.
• NYC Wine Class - Former winemaker offers courses in New York City. Contains class descriptions and a company profile,
• Society of Wine Educators - Non-profit organization provides educators with professional and certification standards. Includes information about membership, certification programs, and an annual conference.
• Sommelier Society of America - The oldest wine teaching organization in the United States, located in New York City. Contains membership information, course descriptions, tasting notes from recent events, and job listings.
• The Frugal Oenophile - Offers educational guided tastings in Ontario. Contains tasting notes, a newsletter, and informative articles.
• The Wine Academy - Offers classes, including Wine and Spirit Education Trust certificate courses, and corporate entertainment. Describes services and gives a profile of the owner. Located in the United Kingdom.
• The Wine Diva - Educator and entertainer Christine Ansbacher offers customized tastings and seminars. Includes descriptions of popular seminars and contact information.
• The Wine School of Philadelphia - Offers single-session classes and certificate programs in Philadelphia, Pennsylvania, USA. Includes class descriptions, schedules, prices, and a newsletter.
• Vintage Wine Enterprises - Offers classes at the Los Angeles School of Wines, as well as appraisal services and a subscription newsletter about local wine bargains. Includes a sample newsletter and a course catalog.
• Vintuition - Offers courses and tastings, either customized or following the Wine and Spirit Education Trust syllabus. Includes descriptions of the courses and company. Based in the United Kingdom.
• Wine and Food Academy - Offers classes and tastings in and around London, UK. Includes course descriptions and schedules, reviews, and reports from trips to wine regions.

Random Indian Recipes:-

• Pineapple Jam
  Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready.
  
  
• Mango Milk Shake
  Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate.
  
  
• Stuffed Bangda
  First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready.
  
  
• Smoke Chicken
  First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ...
  
  
• Baingan Potato Curry
  Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ...
  
  
• Batate Pohe
  First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ...
  
  
• Baingan ka Bharta
  Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately.
  
  
• Bhakarwadi
  In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...
  
  
• Bangda Fish Curry
  Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ...
  
  
• Egg Kheema
  Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ...