FrontRunners: Torte to Go

    For nearly three decades, the Restaurant at Auberge du Soleil (www.aubergedusoleil.com) in Napa Valley has consistently delivered some of the finest cuisine in California wine country. Now the Michelin-starred establishment on Rutherford Hill is delivering some of those gastronomic delights to the home. The Auberge Torte au Chocolat—a decadent confection that balances crisp hazelnut dacquoise, smooth chocolate crémeux, and dark-chocolate ganache—is the first of several items from the restaurant’s kitchen available for overnight delivery to anywhere in the country. The tortes, which are priced at $57.50, are handmade within 24 hours of shipping.

    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    A glamping resort at the "Caribbean of the Rockies" opens a rustic new restaurant...
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    BACK TO CULINARY MASTERS 2016 >> Kim Floresca and Daniel Ryan’s combined 30 years of...
    Master chef Christopher Kostow has nominated Kim Floresca and Daniel Ryan for 2016’s Culinary...
    Master chef Curtis Duffy has nominated Lee Wolen for 2016’s Culinary Masters Competition…