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Amaseena at Ritz Carlton JBR

25.082205, 55.137882
souhil

Most people that don’t live in the area hate going to Jumeirah Beach Residence (JBR) in Dubai – known for its traffic and lack of parking. Now that the construction of the tram is completed... Read more

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       Q&A with a Napa Valley Winemaker

Mario Monticelli of Trinchero Estate, a Napa Valley winemaker
All photos courtesy of Trinchero Napa Valley

“[At a family-owned winery], you can think with your heart—it’s not about meeting a bottom line.” –Mario Monticelli, Napa Valley winemaker

If you're like us, you've always wondered 1) what's it like to live and work in the gorgeous Napa Valley, and 2) what's it like to be the person responsible for creating some of the fabulous wine that comes out of there. We recently had the opportunity to learn both from Mario Monticelli of Trinchero Napa Valley Winery, a beautiful, state-of-the-art winery (and one of the wildly successful Trinchero Family Estates' brands) whose family legacy stretches back to 1948, when two Italian immigrants purchased an abandoned winery to build their own.

What is your job title?
Trinchero Napa Valley winemaker.

What led you to your line of work?
My father came over from Italy at a young age, and always wanted to be a farmer. I grew up driving tractors and picking grapes. I’m fourth generation—my grandfather was a winemaker, my great-grandfather was a winemaker.  I just always loved wine and it was a part of the family—that’s really why I became a winemaker. There was a moment when I was 14 that was like an epiphany, enjoying a delicious, oaky, buttery chardonnay at Easter with my family. I knew then that I wanted to go to UC Davis and become a winemaker.
 

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Nassau, New Providence Island
  • Peas and rice, steamed meats

    Pigeon peas and rice, and any number of steamed or baked meats/fish (plus sides), are at the heart of Bahamian home cooking. This is largely the domain of lunch vans and food trucks, those that cater...

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Coastal Yucatan
  • Marquesita

    A common street snack at busy corners and inside bustling zócalos, marquesitas are like crunchy crepes: A batter is poured into what looks like a waffle maker, sweet add-ins are thrown in, then...

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Jamaica
  • Escovitch fish

    Fish prepared escovitch style, more accurately, is pan-fried with salt and pepper, then dressed with a simple but winning combination of vinegar, onions, garlic, julienned bell peppers, and, of course,...

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Food Memories:   Write a Story Learn More
  • Amaseena at Ritz Carlton JBR

    25.082205, 55.137882

    souhil

    Most people that don’t live in the area hate going to Jumeirah Beach Residence (JBR) in Dubai – known for its traffic and lack of parking. Now that the construction of the tram is com…    Read more
  • THE WINERY

    Frankfurter Tor 7 Berlin, Germany

    snackeg

    Like all food writers, I enjoy the freedom to choose what I review. After all, Berlin has thousands of potential eating places so it has to be my choice – good or bad. This is not typically m…    Read more
  • Gourmet Lunch at “La Taverna”, Castello Banfi

    Montalcino, Italy

    littlebitesofbeauty

    In the stunning 5-star resort Castello Banfi Il Borgo, set in a 13th century Tuscan castle, what made our experience at the resort even more memorable was the incredible lunch at La Taverna. At t…    Read more
  • Top 2 late-night food spots in Addis Abeba, Ethiopia

    Addis Ababa

    myguzo

    For those of you who have moved to Addis after living/partying in other large metropolitan cities, you’ve probably noticed that there’s usually something missing at the end of a late ni…    Read more

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