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food and wine

Napa Valley’s Festival Del Sole Promotes Health by Highlighting Yoga and Wellness Programs

Called by the New York Times a “feast for the senses set among lush rolling foothills and breathtaking landscapes,” Napa Valley’s Festival del Sole is just that; ten sensational days of art, music, wine and wellness, nestled in gorgeous vineyards, under a Californian sun.

Beginning the second weekend in July, this unmatched span of days is sure to satisfy even the most stringent of pleasure seekers. From world-class artists and musicians, to celebrity chefs and winemakers, the Festival del Sole offers exquisite performances, culinary experiences, and much, much more. Set in intimate, unique settings such as candle lit wine cellars, or sweetly lingering over beautiful outdoor amphitheaters, events take on an ambience that is well above simple taste and beauty.

This year, attendees will be able to breathe in the colors of the Kristine Ashe Vineyards while soaking in the enjoyment of a yoga class, and compliment their healthy yoga afterglow with a sumptuous wine tasting experience. Nicole Abiouness, professional wine maker and yoga instructor, will be leading participants through inspirational yoga classes in celebration of finding balance in health, taste, and the decadent pleasures of life. Yoga and wine pairings include Abiouness’ Anusara yoga followed by Kristine Ashe’s rose of Cabernet Sauvignon and Abiouness’ rose of Pinot Noir.

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Joel Robuchon: From Haute to Healthy

Written by Alessandra Bulow. Brought to you by

With little fat and lots of inventiveness, legendary French chef Joël Robuchon creates big flavors.

I count myself among the 45 million Americans currently on a diet, consulting weight-loss gurus at every turn. But no pep talk has ever been as compelling as my recent chat with Joël Robuchon, the world’s most Michelin-starred chef. At his L’Atelier in Manhattan, he spoke passionately about his commitment to healthy eating—touting his favorite ingredients (“One should eat cumin every day!”) and championing the scientists who advise him (“We the chefs have a responsibility to learn about the chemical makeup of food!”).
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Eat Like a Food Critic and Stay Slim

Written by Kristin Donnelly. Brought to you by

Restaurant reviewer Joy Manning keeps the pounds off with a tell-all blog and a semi-vegetarian diet at home—the subject of her new cookbook, Almost Meatless.

Like the fictional Bridget Jones, Joy Manning writes down her weight almost every day. But instead of keeping the number in a diary, she shares it with the world on a blog, “It makes me feel accountable,” explains Manning, the restaurant critic at Philadelphia magazine. (At five feet four inches, she’s about 145 pounds.)

Still, the threat of public embarrassment isn’t Manning’s most effective tactic for controlling her weight: Instead, her strategy is to work out—a lot—and balance rich restaurant meals with light dishes at home that contain just a little meat.
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An Indulgent Chef’s Healthy Makeover

Written by John Currence. Brought to you by

Mississippi chef John Currence was once infamous for his profligate eating habits. But now he makes low-fat versions of the Southern dishes he craves that are delicious enough to serve guests at a dinner party. Here, he tells how.

When pancreatitis hits, it’s like a phantom freight train, hard and with no warning. Trust me on this. I was a 44-year-old, pork-eating, whiskey-swilling chef in Oxford, Mississippi. I thought I was indestructible, but that belief came crashing down last summer, when I spent three weeks in a hospital bed, near death, as penance for my poor lifestyle.

As much as I knew about food, it turns out I didn’t know very much about nutrition. I was a grab-and-eat survivalist in the kitchens of my three restaurants, snatching anything that was close at hand: a big piece of roast chicken skin, a slice or two of bacon.

While I was still in the hospital, I also began imagining my first meal at home. I realized I could create a welcome-home menu from several dishes I’d lightened in my head. I’d even create a nectarine-and-plum crisp using whole-wheat flour in the subtly sweet streusel topping. When I finally got to have that dinner, with my wife, Bess, and several close friends, it couldn’t have been better or more satisfying. It wasn’t my grandmother’s fried chicken, but I know my grandmother would have been happy to eat it, anyway.
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