We’ve got a delicious idea: Flip open this spring edition of Menus and choose a restaurant. A winery. A market. Then make a point of dropping by that establishment in the next week. You might be revisiting an old favorite, or you could be venturing outside of your comfort zone and exposing your taste buds to new and exciting flavors. Either way, you’re sure to find great food and drink produced by people who are as passionate about this region as they are about what they serve to their hungry guests. Another idea: Make this a monthly ritual to carry you through the spring and summer—until our next Menus publication comes out in the fall.
This article appears in MENUS Spring/Summer 2014.