Well, the New Year did not quite start out as I had anticipated. There were plans for a party, some live music, and perhaps a little dancing. Unfortunately, life throws us a curve ball once in a while, and it is in those moments we find what we’re made of.

I find that this time of year is much like a reluctant lover: There are days filled with the tease of bright sunshine that summons the soul to awaken, followed by the gloom of gray skies and rain that compels one to stay in bed.

Well, 2007 is off to a helluva start! We’ve now got a regular Sirius Radio slot, 80,000 readers a month, some corporate consulting gigs, and our kitchen is busier than ever.

What a year it’s been for me! Twelve months ago I was in paradise, but also in a small version of hell: I was working as a private chef for a billionaire, traveling back and forth between New York City and a private island in the Caribbean on a tricked-out 727.

I’ve crafted the habit of taking time each December to reflect on the past year and its adventures, and this year’s rewind has been exceptionally fun. When I glimpse at the mental snapshot of where we were twelve months ago, I see that the days were long, the nights were longer, and there seemed to be no end to the obstacles impeding our forward movement.

Holy feathered bird. Is it really that time already? Suddenly I’m aware of the word “holiday” everywhere, and the countdown has begun.

When I was invited on a press tour of Rioja, Spain’s primary wine region, I was excited on many levels. The main purpose of the trip was to explore some of the 500+ bodegas of Rioja, but every trip I take is, in my view, an opportunity to taste the flavors of the land I’m visiting.

Much has been made in the past few years about “organic,” “free-range,” “local,” “seasonal,” “pesticide-free” and “all-natural” foods.

As the leaves change to a delicate shade of orange, I’m reminded that pumpkin season is upon us. Some might naturally think of Halloween and trick or treat at a time like this, but I’d rather relish in the thought of pumpkin soups, breads and curries

The past twenty years have seen an enormous surge in the popularity of Balsamic vinegar here in the United States. This mysteriously dark and intoxicating, complex elixir tempts us as a condiment, a base for sauces, vinaigrettes and marinades, and as a flavor enhancer for meats, cheeses and even fruits.