Chef's Table: Port Wine By Jim Coleman with Candace Hagan
Several years ago I visited Portugal during a promotional tour and became fascinated by the distinctive cuisine, culture and products of this robust country. I was impressed with Portuguese chefs who made incredible dishes from the meager ingredients affordable in their depressed economy. I admired the world class porcelain and linen products in little shops lining dusty, cobblestone streets. But my most vivid memory was gazing across the Douro River at the long row of port lodges strung with dazzling lights as I sipped what many would argue is the finest after dinner wine in the world.
The full version of this article is now available on Restaurant Report's membership site RunningRestaurants.com.
Several years ago I visited Portugal during a promotional tour and became fascinated by the distinctive cuisine, culture and products of this robust country. I was impressed with Portuguese chefs who made incredible dishes from the meager ingredients affordable in their depressed economy. I admired the world class porcelain and linen products in little shops lining dusty, cobblestone streets. But my most vivid memory was gazing across the Douro River at the long row of port lodges strung with dazzling lights as I sipped what many would argue is the finest after dinner wine in the world.
ogo_300.jpg)