Translated from my monthly column in Chilean publication, Placeres Magazine, Placeres Compartido A common question I get from Readers and clients traveling in Chile is, “What Chilean wine do you recommend?” It’s a tricky one. It would be too easy to simply...
Since No Reservations aired on Monday night, where Tony sips potent pisco sours in Bar La Playa in Valparaíso, I have seen a plethora of debates ensue about the origin of pisco and whether or not the pisco sour is rightfully Chilean. Today’s post is going to...
Buenos Aires, called affectionately “BA” by the locals, is foodie heaven. Dozens upon dozens of joints, cafés, bars, bistros, boliches, restaurants, dinner clubs, and snack bars. It is stimulating—and overwhelming. Fortunately, I am blessed to live very close...
Tonight, July 13, at 10pm, Anthony Bourdain's No Reservations Chile episode kicks off the second half of Season Five. I will confess, this episode really kicks butt. Of course, not only because it's Chile--I suppose I had the ultimate preview since I was...
Last night, I had a weird dream that I woke up with a strange medical condition. Something doctors had never seen. I had permanently lost my appetite. It was like the Matrix, the same day kept repeating again and again, and still no appetite. I felt physical...
As my husband and I have gotten into wine over the years, the number of “collectable” bottles we have acquired as gifts, in our travels, and off our wish list has increased to the point that one night, a couple months ago, we were in a quandry that didn’t have...
Continuing our odyssey into the world of avocados, below is a selection of the most common varieties found in Chile. Researching a little more, I discovered that you can find many of these varieties in the States now, particularly in California, and even...
Sitting down here in leg warmers by the heater, visions of 4th of July pool parties, hamburgers, and beers seem really, really far away. In fact, I have been dreaming of our lazy days last year in Napa as we sipped fruity Sauvignon Blanc from Sonoma, nippled on blue...
Having grown up on the East Coast, when I arrived in Chile, my idea of an avocado was a precious treasure racking up US$2-3 per UNIT, usually bought as hard as a rock and left to ripen in a brown paper bag before being turned into, well, guacamole. What else...
Winter time in Santiago means citrus season. We are being bombarded by clementines, navel oranges, grapefruit, and kazillions of kilos of fragrant lemons. Even my friends with lemon trees in their backyards are tiring of lemony pisco sours, the national drink. There’s...
You know the type—charming, seductive, a real smoothe-talker. He’s refined, muscular yet has a soft spot. Although it may sound like I am referring to some of Argentina’s very handsome men, in actuality, I am referring to Malbec. I have had it on the brain...
A peculiar tradition inherited from the British, who settled in Chile in the 1800s, tea time in Chile is deeply rooted in Chilean food culture and is affectionately called Onces. Although the origin of the word is disputed, it seems to have its roots in the...
I won’t lie. There was a time when I disliked Chardonnay. In fact, I belonged to that club, you know the one: ABC. Anything But Chardonnay. The mere thought of it conjured up notions of caramel-laden, barrel bombs with little acidity. Or pineapple sorbet...
Chile, like a long string bean, extends over 2,600 miles from north to south, or 17º S- 56º S at Cape Horn. The regionality of the country’s ingredients is staggering. In the north, Andean and Peruvian staples like quinoa and chuño, freeze-dried...
It's been a long, arduous road with a kazillion corrections and redesigns on the way. But we did it. Whew. Liz Caskey Culinary & Wine Experiences' brand spanking new website and refined, modern look has officially debuted. We are inaugurating several delicious new...
An excerpt from a recent piece I wrote for LAN Airlines award-winning in-flight magazine, IN, the June Edition is all about South American wine. Here, I orient readers with a sampling of Chile's varied terroir close to Santiago (only four valleys out of a dozen!),...
Wine has a meaningfulness no other beverage possesses—beyond water. It can convey history; say thank you; it’s the ultimate gesture of hospitality; and cellaring wines is, for me, a way of capturing and storing their warmth to be enjoyed whenever I wish. A...
As we head into winter in South America, up north, the Mercury is rising. Everybody is heading for the beach, the pool, somebody’s backyard barbecue. Rosé wines have long been associated with beating the summer heat. In fact, they also pair perfectly with many...
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