A Wine With Whispers of History

Back in 1969, when his Heitz Cellar was in business for a mere eight years, Joe Heitz made a wine he called Lot C-91. It was an assemblage of cabernet sauvignon fruit from several of the property’s Napa Valley single vineyards. Mr. Heitz died in 2000, never having made the wine again. But Brittany Sherwood,…

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The Heart of Albanian Cooking

Albanian cuisine — woven from threads of Balkan, Mediterranean and Ottoman traditions — features dishes like stuffed vegetables, phyllo pastries, meatballs and yogurt. For more details transmitted straight from Albania, the Museum of Food and Drink and the Greene Space have organized a virtual 90-minute talk and a cooking demonstration. Representatives from RRNO, a group…

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These Serving Platters Do More

When companies or restaurants say they’re donating a portion of profits to charity, it frequently amounts to a few dollars. But not the Sette, a tableware website from London that is now selling elegant bone-china platters in collaboration with Anna Polonsky of Polonsky & Friends, a design company. Buy the 14-inch oval platter — traced…

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For Camping or Canapés

On the trail or around the campfire, you have to eat. And increasingly, Patagonia, the outdoor gear company, can stock your backpack. Its line of responsibly sourced shelf-stable products keeps expanding; most are also worth pantry space at home. Among the latest are crackers made from breadfruit flour — take that, Captain Bligh! The handy,…

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