INTOUCH Magazine

Gourmet Couple

Set to visit the Club in March, celebrated wine and food connoisseurs Jancis Robinson and Nick Lander discuss wine and dining trends with iNTOUCH.

Decanter magazine described Jancis Robinson as “the most respected wine critic and journalist in the world.” And The Economist voted her husband Nick Lander’s The Art of the Restaurateur the publication’s 2012 book of the year.

The Rise of Japan’s Vines

Japanese food and drink are booming. In 2013, washoku, or traditional Japanese cuisine, was added to UNESCO’s intangible cultural heritage list.

Sake’s Lifesaving Overhaul

As Japan’s collective enthusiasm for Western cuisine has gained momentum over the years, such traditional staples as rice and fish have been increasingly pushed aside and the once-ubiquitous drink of choice, sake, has gathered a dusty image associated with the silver-haired set.

Top Bottles

The Club’s wine guru offers her picks of
CHOP Steakhouse’s award-winning wine list.

Flipping through the collection of wines at CHOP Steakhouse now means browsing the world’s best medium-sized wine list.

Cocktail Craftsman

Nathan Baggs has come a long way since his first attempts at making a cocktail as a 21-year-old bartender at a ski resort in Idaho.

“The first order that came in was for a gin and tonic,” he says. “I leaned over to the manager and said, ‘OK, but how do you make the tonic?’ They still laugh at me for that.”