I can think of no greater epicurious delight to honor the sensory extravaganza of spring than this delightful orange tinged muscato.

As denoted by the label the alcohol content is quite low, but if imbued early in the breakfast, a little buzz will linger but not overwhelm.

Aptly named for the pleasant play of fruity flavors that electrify the tip of the tongue when tasting this beverage works well with spicy Thai and Asian meals, even tangy orange rolls. Also acts a great mixer for drinks, spice up a cosmo in leui of triple sec.

Bottled by Quady Winery

Made from spare parts...

Make like a mad scientist (the nuts look like mini brains) and serve this wonderfully moist cake to all your little monsters...er party guests and they'll be sure to stay on "friendly" terms. Can be served solo or topped with a cream cheese icing as in the photo

Swedish Pineapple Nut Cake

2 cups sugar
2 cups flour
2 eggs
2 teaspoon baking soda
2 teaspoon vanilla
1 cup whole walnuts or whole pecans
1 20 oz can crushed pineapple

Combine all ingredients and mix. Bake at 350 degrees for 35-40 minutes in a 9 x 13 inch pan or bundt pan.

Stake night

Don't risk your neck this Halloween. The only guest to shy away from these wonderfully exotic but mild appetizers would be a vampire, though Count Dracula would give you points for style.

Chicken Satay with Peanut Coconut Sauce

Makes 30 Skewers

Prep 20 Minutes
Refridgerate Overnight
Broil 6 minutes

1/2 cup creamy peanut butter
1 cup coconut milk (if you use canned milk do not confuse with cream of coconut)
2 tablespoons lime juice
2 tablespoons soy sauce
1 1/2 tablespoons dark brown sugar
1 teaspoon ground ginger
2 medium garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 3/4 pounds thin sliced chicken cutlets
Skewers

In a large bowl whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and pepper flakes. Remove 3/4 cup of mixture into separate container and refrigerate for dipping.

Cut chicken cutlets into long strips (across the grain recommended) approximately 3/4 of an inch thick. Add chicken strips into bowl of peanut coconut sauce; stir to coat. Marinate covered in refridgerator for minimum 2 hours or overnight.

Thread chicken onto skewers. (Bamboo skewers should be soaked in water for 1 hour prior to broiling--Metal skewers should pe sprayed with nonstick spray or wiped with shortening to aid cleanup) Coat broiler pan rack with nonstick cooking spray. Set oven rack 4 to 5 inches from broiler. Heat Broiler. Arrange prepared skewers in a single layer on prepared rack. Broil until chicken is browned and cooked through, about 7 minutes.

Arrange skewers on platter and serve with dipping sauce and garnish if desired.

One more reason...

After a particularly harrowing dining experience this weekend, I can say that I love my husband more and more each day. Upon a long unscheduled workday we decided to scrap the homemade dinner and go for a barbecue sandwhich (sans onions) from Wolfgang Puck Express. I eat there at least once a week for this gem of a sandwhich, it's been a favorite of mine for nearly two years now, coupled with the delicious rosemary fries. I heartily recommend the vegetarian Butternut Squash Soup as well. Lunch is really casual, and that was the original WP concept, but I don't dislike the more formal affair that dinner has become. What I dislike in any establishemnt is an incompetant waitperson who in our case was named Ryan. We were told of the wine specials by each of the staff members (all three of them) that we came in contact with before we were seated. Having declined our waitperson wrote us off as cheap. I hope that the two blondes who were the focus of his attention paid him for his services. Our meals sat on the ledge for 10 minutes before being delivered to our table, our glasses sat empty except for a few melting ice cubes, and I was timing our exit via cell phone, after 20 minutes of no contact, I call it a loss. Having myself worked in the service industry I understand that you may not neccessarily see the direct impact of running someone else's food, but as a consumer I don't care who delivers my food just get it from the kitchen to the table promtly. As much as I like WP Express we have had a few mistakes with them preparing orders as asked, so we always do a double check for the onios Larry and I both dislike. To our dismay they were present, as our server didn't come to check on us another nice employee did. When she asked, "How is Everything?" I said in all honesty that truly the service was horrible we had not had refills on our tea since we arrived, trust me its a southern thing. The order was late, and prepared incorrectly. She quickly offered to have them re prepared, which makes me leary for two reasons they will rush the order as you've already waited once and two I'm already at the mercy of the waitstaff before becoming public enemy #1. So I declined. Ryan never once apologized, he did immediately bring a pitcher to refill our drinks but this is not his particular fortay as they were never filled again, nor for that matter were the other two tables within our vicinity under his care. This does not include the two blondes whose proverbial cup runneth over. The highlight of the evening was when our pompous waiter asked Larry if everything was okay. Larry's response was priceless: "The food is good."

Traditions.

Our annual splurge is the delectable dinner at Global for Valentines Day. The seven course sensory extravaganza did not disappoint. From the arrival of the "Amuse Bouche" a cream of celery soup with a paper thin shred of fried celery, followed by the earthy and beatifully presented Escargots au vin rouge with Oyster mushrooms, resting on a puff pastry nest. Our third course was the organic spring mix tossed with applewood smoked bacon, pine nuts & Goat cheese. The heart of the meal was a choice between Duck "Aux Epices" which is the breast seared to perfection, rubbed with Mediterranean spices, Poached Pear "d’Anjou", paires with seasonal local vegetables & a drizzling of honey lemon Duck sauce or Maine Lobster baked, resting on wilted "Bordeaux" spinach, potato cake, & topped with vanilla "beurre blanc" sauce. To cleanse the palate a warmed Taleggio cheese coupled with grape salad & fig glaze which paved the arrival of the Grand Marnier Citrus Tort a ganache "a l’orange" & Citrus Mousse resting on a "Coulis Framboise" which was divine. The night cap was a Duo of "levre d’Amour" a White chocolate with passion fruit & Milk Chocolate with Grand Marnier. Which was complemented with a cup of coffee for Larry and a decaf cappucino for me.

Join me for an after dinner drink?

I'll admit that my introduction to this Liqeur was under less than stellar circumstances. The morning of our holiday open house I had yet to formalize the signature drink for the evening. I have often rubbed lemon peel over apples and pears to reduce the oxidization (browning) of the fruity flesh. I had a wonderfully decadent pear torte and a tasty yet simple Lemoncello loaf courtesy of jmarie fine cakes
Now my simple brain thought why not mix the two flavors? One must never forget that cooking is chemisty and that one of the ancient muses dealt in the epicurean realm. It was disaster. My frustration doubled as I added countless mixers to unite the competing flavors. The pear was a subtle first note quickly overpowered by the tart lemon. A little apple cider did the trick it fortified the pear and reduced the stringence of the citrus.
With the early arrival of twilight, this wonderful apertif is a shot of cheer and sunshine. I can think of no greater symbol to fight the winter duldrums -- and as a side benefit the 30% proof (by volume) is sure to help you sleep through the evening. My partner lovingly gave me a glass of this rather than the traditional shot of Nyquil my parents relied on to calm me Christmas Eve. Please have a wonderful and safe New Year. Drink responsibly or at least in your own home.

For the husband who has everything...

Upon reaching that wonderful plateau where one needs little (wants are a separate matter) Le Husband and I have established that the commercial element of the holidays can only be combated with simplicity and sincerety. Marriage to a Librarian provides me an easy pass, thanks to amazon.com or exlibris. I on the otherhand make a game of great expectations. So imagine my surprise when I get to sleep in until noon, open presents, and enjoy the evening feast prepared during my slumber. The highlight:

Peachy Pork Chops

1 lb. pork chops

1 29-oz. can cling peach halves

1/4 cup brown sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 8-oz. can tomato sauce

1/4 cup white vinegar

Spray large nonstick skillet with cooking spray and heat over medium heat.

Place pork chops into the skillet and cook until brown on both sides. Drain well.

Drain peaches, reserving 1/4 cup syrup. Combine peaches, reserved syrup, brown sugar, cinnamon, allspice, tomato sauce, and vinegar in bowl and mix well. Spray inside of slow cooker with cooking spray. Place pork chops in slow cooker; pour peach mixture over top. Cover and cook on low heat for 4 to 6 hours.

Home for the Holidays

Ingredients

6 3/4 cups all purpose flour
4 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cardamom
1 1/2 cups solid vegetable shortening
1 1/2 cups sugar
3 large eggs
3/4 cup dark molasses
1 1/2 teaspoons baking soda


Miscellaneous:
kitchen parchment approximately 10 yards (sold at cookware stores and at some supermarkets)
1 1/2-inch round cookie cutter for roof tiles
Assorted cookie cutters (such as Christmas tree, gingerbread man, and star)
6 cardboard sheets (about 15 X 15 inches)
Waxed paper

Preparation:
Sift flour, ginger, cinnamon, baking soda, salt and cardamom into medium bowl. Using electric mixer, beat shortening in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs 1 at a time. Add molasses and beat on high until well blended. Add dry ingredients in increments, beating at low speed until dough forms. Divide dough into 6 equal pieces. Flatten each piece into rectangle. Wrap each in plastic and refrigerate until firm enough to roll, at least 6 hours. I recommend making it one day ahead. (Remember to keep the dough refrigerated.)

Rolling, Cutting and Baking:
Each of the six pieces of dough will be used for one of the large sections of the house (the two side walls, the front and the back walls, and the two roof sections). The scraps will be rerolled to make the roof tiles, trees, stars, figures and other cookies for nibbling.

Make templates:
On one cardboard sheet, draw 14-inch round and cut out, making base for house. On another cardboard sheet, draw one 7- X 10-inch rectangle and cut out. Outline rectangle 3 more times on cardboard sheets and cut out, making 4 foundation rectangles. Draw one 6- X 9-inch rectangle on cardboard sheet and cut out, making roof template. Draw one 7- X 4-inch rectangle on cardboard sheet and cut out, making side wall template. Cut out 2 (1 1/2-inch) squares for windows.

To make the template for the front and back of the house, draw a 4- X 5-inch rectangle on cardboard sheet, then use the 5-inch side of the rectangle as the base for a triangle with the opposite angle 4 inches away from base. To make a door, cut a 1 1/2- X 2 3/4-inch rectangle in the center of the opposite 5-inch side of rectangle.

Preheat oven to 350°F.

Roll out 1 dough piece (keep remaining dough refrigerated) between two 15-inch-long sheets of parchment to scant 1/4-inch rectangle, turning over dough and parchment occasionally. If parchment wrinkles, peel off, smooth wrinkle and reposition parchment over dough; continue to roll out dough to required thickness.

Roof:
To make roof, place cardboard roof template atop parchment. Using small sharp knife, cut around template through top sheet of parchment to make 6x9-inch rectangle. Peel top parchment off dough.

Pull away excess dough from around the rectangle. Slide dough rectangle on its bottom parchment onto heavy large baking sheet. Gather dough scraps; wrap in plastic and refrigerate.

Bake rectangle until dry looking, firm to touch in center and just beginning to darken around edges, about 13 minutes. Slide parchment with rectangle onto rack and cool completely. Rinse baking sheet under cold water to cool; wipe dry.

Walls:
Repeat rolling, cutting and baking of each remaining 5 large dough pieces, 1 piece at a time, to make second roof section, 2 side walls, front wall and back wall (cut out windows on side walls and door on front wall but not door on back wall). Gather and refrigerate dough scraps for use later and rinse baking sheet to cool each time.

Roof tiles:
Roll out some of reserved dough scraps between sheets of parchment to 1/8-inch thickness. Peel off top parchment. Using floured 1 1/2-inch round cookie cutter, cut out rounds for roof tiles. Using small knife as aid, cut and pull away dough from between rounds.

Slide parchment with cookie rounds onto cooled baking sheet. Bake cookies until dry looking and firm to touch, about 9 minutes. Slide parchment with cookies onto rack and cool cookies. Working in batches, repeat with more reserved dough to roll, cut and bake a total of 50 round cookies, gathering, wrapping and chilling any dough scraps each time.

Door and other cutouts:
Roll out some of reserved dough between sheets of parchment to 1/8-inch thickness. Cut out 2 1/2x1 1/2-inch rectangle for front door. Using floured cookie cutters, cut out several stars, gingerbread figures, Christmas trees and other decorative shapes as desired. Using small knife as aid, pull or cut away dough from around door and between shapes. Slide parchment with cookies onto cooled baking sheet. Bake cookies until dry looking and firm to touch, about 9 minutes. Slide parchment with cookies onto rack and cool cookies completely. Remove all baked gingerbread from parchment. (cooked gingerbread can be prepared 2 days ahead. Store airtight at room temperature.)

Icing:
You will prepare this recipe twice: once for assembling the gingerbread house, and again for decorating it.

4 large egg whites

7 to 7 1/2 cups powdered white sugar

Using electric mixer, beat egg whites in medium bowl until very foamy, about 1 minute. Add 1/2 cup powdered sugar. Beat until well blended. Add remaining cups sugar, 1/2 cup at a time, beating until well blended after each addition and scraping down sides of bowl occasionally.

Beat icing at high speed until very thick and stiff, about 5 minutes. (Second batch of icing will be made later.)

Assembly of Foundation and Walls
2 pastry bags
1 1/4- to 3/8-inch diameter plain round pastry tip

Foundation:
Place 14-inch round cardboard base on work surface. Spoon some icing into pastry bag fitted with 1/4- to 3/8-inch diameter tip; cover icing in bowl tightly to prevent drying. Pipe a small dab of icing in center of round. Place one 7x10-inch cardboard foundation rectangle on icing; press to adhere.

Pipe small mound of icing in center of rectangle. Place second 7x10-inch cardboard rectangle over; press to adhere. Repeat with more icing and remaining two 7x10-inch rectangles, forming the foundation for house in center of round cardboard base.

Walls:
Pipe thick line of icing on bottom edge of 1 side wall. Stand wall on cardboard foundation, icing side down, 1 inch in from and parallel to one long side and 2 inches in from one short side; hold for 5 minutes.

Pipe thick line of icing onto front edge of wall. Press back edge of front wall (with door cutout) into icing on front edge of side wall. Hold pieces together for 5 minutes.

Pipe thick line of icing on bottom edge and up front edge of second side wall. Press icing on front edge of side wall into the back edge of front wall, positioning wall parallel to first side wall. Hold for 5 minutes.

Pipe line of icing up back edge of each side wall. Press edges of back wall (without door) into icing, forming the back of the house. Hold 5 minutes to set.

Pipe lines of icing inside house at 4 intersections of walls, along the base and on outside at all vertical joints to reinforce.

Pipe a thick line of icing along 1 long edge of front-door cookie. Attach cookie to left side of door opening in front wall, creating an opened front door.

Pipe any icing left in pastry bag back into bowl of icing. Cover tightly; store at room temperature to use for decorating later. Let house stand until icing is completely dry and very hard — about 12 hours.

Assembly of Roof and Tiles:
1 1/8-inch diameter plain round pastry tip 1 1/4- to 3/8-inch diameter plain round pastry tip 2 pastry bags

Prepare a second batch of icing.

Beat in any remaining icing from the first batch. Spoon 1 cup icing into pastry bag fitted with 1/8-inch diameter tip. Outline windows and front door decoratively. Pipe decorations on front and back walls.

Roof:
Spoon icing into a new pastry bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe thick line of icing down 1 diagonal edge of front wall; continue piping icing along top edge of adjoining side wall and up diagonal edge of back wall.

Press 1 roof rectangle into icing, positioning so that top edge aligns with tops of front and back walls and lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5 minutes to set.

Pipe additional lines of icing along roof joints inside house to reinforce.

Pipe thick line of icing down second diagonal edge of front wall; continue piping icing along top edge of adjoining side wall and up diagonal edge of back wall. Press second roof rectangle into icing, positioning so that top edge aligns with edge of first roof rectangle and lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5 minutes to set.

Let house stand until icing hardens, at least 3 hours.

Cover bowl of icing and let stand at room temperature.

Tiles:
Spoon more icing into pastry bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe small mound of icing in center of underside of 1 round cookie. Align cookie edges flush with one bottom corner of roof; press to adhere. Repeat with about 5 more cookies to form bottom row of roof tiles, cutting end cookie to align with edge of roof.

Pipe generous mound of icing on upper half of underside of 1 round cookie. Position cookie halfway between 2 first row cookies and overlapping them by about 3/4-inch. Press icing portion gently onto roof. Repeat with more cookies to form second row; cutting cookies to fit at each end.

Repeat with more cookies to cover first side of roof. Attach cookies in same way on second roof rectangle.

Using first pastry bag fitted with 1/8-inch-diameter tip, outline the bottom halves and cut edges of roof tiles with icing.

Decorations:

Spoon icing into pastry bag fitted with 1/4- to 3/8-inch-diameter tip. Pipe 1 or more thick lines of frosting between roof sections at top of house, filling opening completely. Gently press cut side of candies in row into icing.

Pipe 1 thick vertical line of icing at each corner of house.

Pipe small rounds of icing onto both sides of door for doorknobs and in center of each roof tile. Press cinnamon imperials into each round of icing.

Using pastry bag fitted with 1/8-inch-diameter tip, pipe small mound of icing onto edge of roof.

Slowly pull bag downward while squeezing out icing so that about 3/4- to 1-inch section of icing hangs freely. Pull bag away, leaving "icicle" hanging. Repeat at 1/4-inch intervals around roof edge. Pipe decorative line of icing along front and back eaves of roof sections.

Outline and decorate gingerbread figures, trees, stars and other cookies. (Icing may be colored, if desired.) Using back of spoon or flexible spatula, spread icing around base of house and on cardboard base, creating "snow-covered" landscape.

Press chocolate nonpareils into icing, making path to front door. Stand decorated cookies in icing.

notes:• If concerned about salmonella, use egg white poweder instead of egg whites.
• For best results, bake gingerbread on very flat baking sheets.
• Let gingerbread cool and stiffen on baking sheet before transferring to rack to cool completely.

Yum Yum for the tum tum!

Tater Corn Chowder

18 prepared frozen potato puffs (such as Tater Tots)
28 oz chicken broth (2 cans, 14 oz each)
24 oz evaporated milk (2 cans, 12 oz each)
1 3/4 cups instant mashed potato flakes
15 1/4 oz whole kernel corn (1 can, drained)
2 teaspoons onion powder
1/4 teaspoon ground black pepper
OPTIONAL
8 oz cooked, cubed (1/2 in), ham (approx 2 cups)
Sliced Green Onions

Combine broth and evaporated milk in large saucepan. Bring mixture just to a boil, over meadium high heat; reduce heat to to low and add potato flake, corn, onion powder, black pepper, and ham if desired. Cook, stirring frrquently, for 5-8 minutes until creamy and slightly thick. Top each serving with three potato puffs, and green onion if desired.

Serves 6

To warm your heart...

and your belly! I have a new meal in my repertoire. In a medium sauce pan, start with one packet of Campbells Beef and Onion Broth, add four cups water, add one can of green beans(drained), and two cups diced fresh carrots. Bring to a boil, I usually boil about an inch of water off. Stir occasionaly.

While that is brewing I place between six and eight slices of a crunchy crusty french loaf on a cookie sheet. Place a slice of tomato (Roma are my preference) in the center of each slice and then top with a slice of Muenster cheese. Place in the oven for 5 minutes @ 350 degrees, just until the cheese is melted. I then place the crustini on the bottom of the soup bowl and ladle the soup over it. Serve immediately.

This is based upon the most wonderful cup of French Onion soup I have ever enjoyed - Thank you Mistrals! Mistral Restaurant
99 S. Market Street
Charleston, SC 29401

Reservations and Information:
Phone: 843-722-5708

Banquet Information:
Phone: 843-577-9055
Fax: 843-853-5545

Serving Lunch and Dinner
11:00 a.m. - 11:00 p.m.
DAILY

Owners:
Peter and Francoise Duffy

Located in the Historic District in Charleston, SC on the corner of Meeting Street and South Market . Magnifique. However I like neither Onion or Provolone so I made a few modifications. Pardon Moi.

Spice Bundt Cake

Ingredients:

1 Cup Butter
2 Cup Sugar
5 Large Eggs
1 3/4 Cup Flour
1 Tablespoon Ground Mace

Directions:
Cream Butter (the better your efforts the fluffier the finished product) Gradually fold in the sugar, add 1 egg at a time with an electric mixer, and beat ofr 1 minute before moving to the next egg, for a total of 5 minutes beating time.

In separate mixing bowl sift the four and the mace a minimum of three times before mixing gradually into the creamed butter, sugar, and Egg mixture.

Once combined, pour into a generously greased pan dusted with flour

Bake @ 375 degrees Fahrenheit for 45 minutes, remove from pan immediately. Allow to cool and dust with powdered sugar and garnish.

Brushing up! -- the perfect starter

Bruschetta with Fresh Tomato, Basil, and Mozzarella
-- a meal in itself.

Bruschetta
1 round loaf of country bread -- my favorite is a rosemary sage
1 cup great extra-virgin olive oil
salt and pepper to taste

For Bread that is a few days old, and has a croutonesque texture, skip the following, for a fresh loaf proceed as follows.

Directions:
1. Preheat oven to 350 degrees Fahrenheit, combine oil salt and pepper in small mixing bowl.
2. Cut the round loaf into long slices, each one almost 1/2 inch thick.
3. Place sliced bread upon a cookie sheet in a single layer, I alternate the curve as it is easier to fit more slices this way.
4. Coat the top of each slice with 2 teaspoons of the olive oil, salt, and pepper mixture. I use a brush to evenly coat the surface of the bread. Bread that is a few days old, and has a croutonesque texture does not need to be coated.
5. PLace in oven for 10 to 15 minutes, until bread is golden brown.

Serve as is for simple bruschetta, or top with other foods.

Fresh Tomato, Basil, and Mozzarella
Ingredients:
4 ripe, medium tomatoes (about 1/2 pound each), coarsely chopped
1 cup diced or shredded mozzerella, I prefer to make small cubes slightly larger than a 1/4 inch
1 cup firmly packed, torn fresh basil leaves
2 teaspoons extra-virgin olive oil
salt and pepper to taste
12 slices of bruschetta (preceding recipe)

Directions:
1. In a bowl mix together the tomatoes, basil, olive oil, and mozzarella. Season to taste with salt and pepper. Refridgerate for at least 30 minutes and up to 2 hours, if possible.
2. Place the bruschetti on a large platter in a single layer. When ready to serve, drizzle each one with about 1 tablespoon of juice from the bottom of the bowl containing the tomato mixture. With a slotted spoon, strew the tomato mixture over the bruschetti. Serve immediately.

Makes 12 bruschetti

Sh....It's a secret...

Ever feel as if you have a secret and you just want to tell the world--like claiming your earings are CZ when they really aren't because you don't want to appear snobbish, but you're really proud that you scrimped and saved? On a smaller scale, my birthday celebration dinner was at a local restuarant named GLOBAL. I confess the people in this city are heathen. I swear allegiance to chef Bernard and his exquisite culinary creations. We are seriously unworthy. Each meal starts with the obligatory bread which is accompanied by a everchanging spread I haven't decided if the blackbean spread or the honeynut fig is the favorite. The owners will tell you that it's more than a restaurant-- it's a destination. We arrived as they opened @ 5:00pm (reservations recommended on weekends). Dinner starts @ 6:00. We happily ordered appetizers as a way to pass the time--crab cakes and a one-of-a-kind pear and brie quesadilla. The endive salad is a must, but the featured soup of the evening, a cool watermelon and salmon soup, was delectable. (If published in a recipe book this one would be worth the price alone.) And for the main course, the menu changes seasonally but I have been a fan of his Tower of Chicken(alternating layers of grilled chicken breast & fingerling potatoes, served with a Chorizo sauce) and most recently, the tantalizing squash ravioli in a wine reduction. The paella which combines rice, peas, red pepper, Chorizo sausage, chicken, mussels, shrimp, and sea scallops tossed with saffronis truly a work of art, in presentation and flavor. Dessert is always the defining aspect and I have yet to be disappointed. I have even used them in lieu of flowers on the rare occasions when an apology is warranted - or at least I would if it came to that. ("Lie!" Brandon's boyfriend says.) The passionfruit mousse wrapped in white sponge cake is the perfect ending to calm the palette, and the chocolate torte's rich flavor and delicate texture is sinfully sweet.

Painting: Chardonnay by Leon Roulette

Check out their website www.Global-restaurant.com