“She took a sip of Armagnac and savored the caramel, cherry, dark chocolate, and lavender flavors. "How do they make this?" she asked. "It's basically brandy, distilled wine, but made in a more rustic, artisanal way.” — Emily Arden Wells Copy Share Image
“The next dish arrived: seaweed, scampi, and squid, sautéed in garlic and butter, served with a simple broth, followed by a modest bowl of… — Emily Arden Wells Copy Share Image
“Cassie speared one of the fried balls and placed it on her plate, along with a scoop of the dark brown paste. They looked… — Emily Arden Wells Copy Share Image
“Cassie perused the offerings, her mouth watering with excitement. Lemon cream, raspberry ricotta and meringue, Parmesan, creamed corn, cassis, persimmon, summer fig, bergamot, tiramisu,… — Emily Arden Wells Copy Share Image
“She took a sip of Armagnac and savored the caramel, cherry, dark chocolate, and lavender flavors. "How do they make this?" she asked. "It's… — Emily Arden Wells Copy Share Image
“Food is so powerful; the aromas and flavors tap into a part of your brain that contains visceral memories. I think it's incredible how… — Emily Arden Wells Copy Share Image
“The first round of dessert was a glass-like tortellini filled with rose hip fudge, flower petals, and wood sorrel. The inside was sweet, jammy,… — Emily Arden Wells Copy Share Image
