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NEWS
November 21, 2002
S. Irene Virbila seems to have no idea what authentic Mexican cuisine is like ("Confusion in the Kitchen," Oct. 31). We knew that we were going to educate people on this matter. That is why we opened the Spanish Kitchen. However, for a food critic to insinuate that soft tacos, guacamole and green enchiladas are the only authentic things on the menu is embarrassing. Soft tacos, like most tacos, are a relatively new item to Mexican cuisine and meant to be eaten as a roadside snack much like a hot dog. It has no place on a dinner menu.
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SPORTS
May 1, 1993
I understand that Eric Davis and Darryl Strawberry have often dreamed of playing together on a championship team. The altruistic Dodger management should grant them their wish by sending them on a bus up Interstate 5 to their single-A team in Bakersfield. If they can't hit there, they can blame their failing on the blazing hot weather and the town's scarcity of fine French cuisine. JOHN RHYNE Fresno
TRAVEL
April 28, 2013
Nobu Hotel, 3570 Las Vegas Blvd. S., Las Vegas; (702) 785-6677, http://www.nobucaesarspalace.com . Doubles $169 to $459 a night. Adjacent to the hotel is the dramatic 12,775-square-foot Nobu restaurant, whose Latin-infused Japanese cuisine (entrees $14 to $95) informs the hotel's in-room dining menu; hotel guests get preferential reservations. At Qua, the Caesars Palace spa, therapeutic treatments are $50 to $1,200.
NEWS
November 6, 2012 | By Rosemary McClure
Stake out a cool view of the Gulf of California from the renovated pool at Mexico 's Las Ventanas al Paraiso , an upscale Baja resort that is celebrating its 15th year with a multimillion-dollar upgrade. The hotel, between San Jose del Cabo and Cabo San Lucas , has updated its pool, redesigned the spa adding an indoor/outdoor setting and opened La Marisqueria raw bar and demo kitchen. There are new beach cabanas with private plunge pools and Jacuzzis.  The resort also is offering a new menu, which managing director Martein van Wagenberg calls "locally sourced, nationally inspired.
TRAVEL
June 13, 1999
My wife and I, having read your article about the language school Ecole des Trois Ponts in Roanne, France ("Off to Learn the Lingo," Jan. 11, 1998), decided to try it out. We went in May 1998 and were so delighted that we returned in October and then again in May. Our French has improved enormously, and more important, we have made many new friends. The friendly staff, excellent cuisine and peaceful ambience of this country chateau make for a wonderful, relaxing vacation. Many thanks for your article.
NEWS
March 15, 1987
Regarding the ongoing series, Body Worry, I hereby offer myself as a subject for a Chunk Factor Study whereby I will be sent to luxuriate (and exercise) on a tropical isle, travel to exotic locales to report on fine cuisine, have my measurements taken, and maybe even learn to ride a bike. I have all my hair, have only lifted heavy boxes of textbooks in a school library, and am sincere about stopping the spread of fat below the Equator. The way Mr. Remar Sutton is braving the battle appeals to me. LOIS COHN Long Beach
FOOD
November 5, 1987 | JOAN DRAKE
The Fifth Annual American Wine & Food Festival, benefiting the West Los Angeles Chapter of Meals on Wheels and Cuisine a Roulettes, will be held Nov. 14 at 6 p.m. This year's event will be held on the "Back to the Future" set at Universal Studios. Honorary benefit chairman is Vincent Price. Once again this year 15 chefs from around the country and 45 wineries will offer a tasting of their finest cuisine and wines.
NEWS
February 20, 2013 | By S. Irene Virbila
Culinary students, listen up. It's not the most scintillating headline, but SF chef and author Joyce Goldstein 's piece " Culinary tradition needs to be taught " in the San Francisco Chronicle food pages is worth reading if you want to be a cooking professional. After recounting an episode during a class she was teaching at the Culinary Institute of America's Greystone Campus in St. Helena, Goldstein gets to the point: "I think what really surprised us was our realization that today you don't have to know about or be in love with food to attend cooking school.
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