Having just returned from a welcome retreat to Wine Country, I can tell you – now’s the perfect time to go get lost on the West Coast! We’re entering a GORGEOUS time of year for out there…the air cool and crisp, the scenery exploding with indescribable color. The time of year growers and wine makers live for!
Chef Thomas Rimpel
The kitchen at the extraordinary Westin St. Francis on Union Square in San Francisco is cooking up something special! Chef de Cuisine Thomas Rimpel demonstrates how to make one of the hotel’s signature dishes…a Dungeness Crab Chowder with Anchor Steam Beer and Muenster Cheese. It’s a soup that has been on the menu for 20 years!