A friend, who's the owner of an ultra luxury hotel, once told me, "a bed is no longer just a bed". At first, I didn't quite grasp what she meant. After staying in her hotel on several occasions, I now get it. Today, unique hotels have to bring something more...
In Chile, traditional cooking vessels are made with greda, natural clay. Much of greda is still hand thrown the homes of dusty country towns throughout the central valley like Pomaire (terra cota color ), near Pichilemu (fleshy colored), and in the south...
The first of September begins to wake Chileans from their deep sleep of winter hibernation. The weather turns spring like with orchards blooming in an array of white and pink blossoms. The days get longer, the sun warmer. The hills are emerald green and the...
What I have most missed since I moved to Chile, now almost nine years ago, are those homey meals; the comfort food I used to eat at my Mom's house, with my grandmother, in diners, and my favorite ethnic dives. When I pine for those flavors, what I am really...
Published in LAN Airlines "IN" Magazine, August 2009. Text: Liz Caskey Photos: Francisco Ramírez Life is perfect. I am on the top deck of the ship, lying in a warm, bubbly thalassotherapy bath with a glass of dry, sparkling wine, scented with a fresh...
Sorry guys about being MIA since last week. Moving, moving, moving. Life has been in a bit of flux as we changed home and office last week. Boxes. Papers. Stacks of things to be sorted, donated, and sold. A huge lightening of the load. In the midst of all this...
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...
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...
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...
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...
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