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: Two Quick Snacks for Happy Hour
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
Red Wine With Breakfast 