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.
Dallas Uncorked 8th Anniversary Dinner…Almost Sold Out
We’re Cooking: Kawamata Farms Roasted Tomato Soup with Bikini Sandwiches
We’re Cooking: Pavlova
We’re Enjoying: The Soul Of a Chef….And What Makes a Chef a Chef?
We’re Cooking: Coconut Carrot Ginger soup with Ginger Lump Crab Meat and Cilantro Oil
We’re Cooking: A Perfect Hawaiian Salad….Waimea Farmer’s Market Fresh
We’re Exploring: Las Vegas…Baby
We’re Cooking: Rock Shrimp Ceviche with Avocado Cream
We’re Cooking: Fresh Blueberry Pie with Strawberries and Cream
We’re Cooking: Black Bean Soup
We’re Cooking: Seared Scallops with Cilantro Oil and Avocado Wasabi Cream
We’re Cooking: Pesto Salmon En Croute with Roasted Tomato Sauce
We’re Cooking: Roast Lamb and Lamb Chops with Jus and Mint Pesto
Red Wine With Breakfast 