Specialty Gourmet Coffee

Written by Gary Gresham

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Sincerepparttar 1990'srepparttar 113070 growing popularity ofrepparttar 113071 coffee houses and specialty gourmet coffee retailers, have made gourmet coffee one ofrepparttar 113072 fastest growing food services markets inrepparttar 113073 world. Inrepparttar 113074 United States alone, it nets approximately $8.5 billion a year. Some have compared specialty gourmet coffee to wine. The aromas and flavors have similarities in howrepparttar 113075 consumer connects withrepparttar 113076 two beverages. The characteristics of gourmet coffee however, are more even complex than wine. The coffee bean is more dependent on altitudes, climate and soil variation than withrepparttar 113077 grapes used for wine. The history and tradition ofrepparttar 113078 specialty coffee grower makes this a very complex beverage. So pour yourself a cup of your favorite specialty gourmet coffee, sit back and enjoy, you deserve it. Copyright © 2005 Perfect Coffees.com. All Rights Reserved.

This article is supplied by http://www.perfectcoffees.com where you can purchase specialty gourmet coffee, tea, cups, mugs, coffee makers, delicious desserts and sugar free desserts online. For a free monthly coffee newsletter with articles like these go to: http://www.perfectcoffees.com/newsletter.html


Written by Richard Chudy

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For your entrée Chef Chretien has created a plethora of unique dishes from which to choose. Items include; braised red snapper served with potato-mushroom gnocchi in a basil reduction; gilded frog's legs served with "Purée d'Andouillette " drizzled with a foamed garlic, and parsley butter sauce; roasted Sonora beef tenderloin served with homemade fettuccine and a vanilla-ginger portabella mushroom sauce; herb crusted loin of lamb served with organic French green beans and black truffle jus; roasted free-range chicken breast stuffed with eggplant and vegetables with pan reduced au jus; or roasted lobster raviolis with shitake mushrooms bathed in a garlic-basil emulsion, just to name a few.

Each dish is prepared in full view ofrepparttar restaurant thanks torepparttar 113069 open kitchen designed by Chef Chretien. Watchingrepparttar 113070 kitchen staff is a real treat. Co-owner and Chef Eric Scianamanico isrepparttar 113071 perfect partner inrepparttar 113072 kitchen with Chretien andrepparttar 113073 rest ofrepparttar 113074 staff. A constant buzz of activity takes place inrepparttar 113075 kitchen and one walks away hoping to have learned techniques to use in their own kitchens, albeit that watching is much easier than doing.

The wait staff does an outstanding job of pairing wines to each stage of your meal and has a large selection of wines from aroundrepparttar 113076 globe. One ofrepparttar 113077 great surprises isrepparttar 113078 quality ofrepparttar 113079 Mexican winesrepparttar 113080 restaurant features. Until recently, Mexico was not regarded as a wine producing country but withrepparttar 113081 abundance of land and temperate climate that exists here. Slowly but surely, Mexican wines are being taken seriously by wine enthusiasts worldwide. To make selection even easier,repparttar 113082 restaurant menu offersrepparttar 113083 option of adding wine selection to both single and double entrée prix-fixe menus.

Forrepparttar 113084 finish, dessert, and what a selection they offer. My partner, Dolores Peralta, opted for a chocolate soufflé made with Valrhona chocolate and served with fresh baked cookies, goat milk and caramel ice cream. I opted forrepparttar 113085 lemon soufflé withrepparttar 113086 same garnishments. Valrhona is a wonderful French chocolate company. Their "Noir Amer" chocolate literally translates as "black bitter", which is a fair description of bothrepparttar 113087 color and taste of this chocolate. Forrepparttar 113088 true chocolate aficionado, eating Noir Amer is almost a religious experience. It is most likely as close as you'll ever come to tasting pure chocolate essence.

In addition torepparttar 113089 soufflés,repparttar 113090 French Riviera also offers; melted chocolate cake served with pear puree; a soft hazelnut biscuit served with chestnut cream; a selection of seasonal red fruit with "Sablé Breton mango coulis and cocoa sorbet; or flambéed apples and bananas served with Calvados chocolate dentelle.

Another aspect ofrepparttar 113091 French Riviera experience is that it does not have to end with lunch or dinner. Riserepparttar 113092 next morning and satisfy your morning appetite with a short trip to either ofrepparttar 113093 restaurants satellite locations for terrific breakfast fare. Fresh baked baguettes, decadent pastries, crepes and more await and there is nothing more appetizing thenrepparttar 113094 aroma of fresh baked goods carried on crisp, clean coastal breeze. All in all,repparttar 113095 entire experience is, well, magnifique!

To learn more aboutrepparttar 113096 French Riviera or to reserve your table, visit them online at www.frenchrivieraloscabos.com or call 011 52 (624) 142-3350. Bon apetit!

For complete restaurant locations, hours and contact information, visit CabosBest.com.

Richard Chudy is the author and also the owner of CabosBest.com, a travel information portal for Los Cabos and Baja Sur, Mexico.

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