Author: Hayley Hamilton Cogill, CS/CSW/SWS
I travel the world, chasing the grape, and share the stories here. Along with an intense love for wine, I have a passion for cooking, traveling, and experiencing everything the world has to offer. This is a little look into it all. Follow as we toast where we are going, and what we're pairing because every glass is an adventure.
We’re Cooking: Tom Yum Soup
We’re Toasting and Cooking: 4th of July
We’re Cooking: Alaskan King Salmon with Round Pond Blood Orange Olive Oil and Citrus
We Have 25 Tickets Left for Our Dallas Uncorked 5th Annual June Jones Foundation Dinner
We’re Toasting: Rias Baixas on The Broadcast
Charities We Love: Janice Provost of Parigi and Cattle Barons
We’re Toasting: Franciacorta on The Broadcast
Happy Summer
We’re Toasting: Clayton Kershaw
We’re Cooking: Pasta From the Sea with Chef Andrew Ormsby
Charities We Love: Conquer Project at UT Southwestern
We’re Cooking: Brown Butter and Fried Sage Potatoes
Happy Daddy’s Day