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Latest Posts

  • February 5, 2016 Wine Pick of the Week

    Ecluse Rendition Picmonkey

    2013 Rendition


    Écluse Wines & Lock Vineyard

    Paso Robles

    Alcohol: 15.2%

    Suggested Retail: $38


    “Rendition, the identity Écluse gave to the wine we’ve chosen as this week’s ‘Pick,’ is what’s called a ‘proprietary name.’ The custom in America is to label wines by the name of the predominant grape used. Under current law, this means 75% or more of such variety. But what if a winery makes a wine that contains less than that percentage of an easily-identifiable grape variety? A wine that is mostly Cabernet Sauvignon—but less than the magical 75% standard—would have to be called ‘Meritage’ or something as prosaic as just a 'red wine' if not given one of these proprietary names.

  • February 5, 2016 Beer Pick of the Week

    Uinta yardsale Picmonkey

    Yard Sale Winter Lager


    Uinta Brewery

    Salt Lake City, Utah

    Style: Amber Lager

    Alcohol: 4%

    IBUs: 22

    Serving style: 12-ounce bottles and kegs (our sample from draft)

    Availability: Seasonal--December through March—in much of the West

  • Meet the Celebrity Chefs of San Diego

    BlaisAtBeard 252 PicmonkeyRichard Blais heads the kichen at Juniper + Ivy

    by Candice Eley

    February 4, 2016 - With a booming culinary scene, San Diego is currently home to some of the nation's most talked about gastronomic stars. In recent years, San Diegans have been crowned champions of nationally renowned cooking shows, and established celebrity chefs excited by the city's culinary energy have been relocating to the region.

  • Here’s Heat in your Beer

    Rogue PicmonkeyBy Dan Clarke

    February 3, 2016 - Combining hot sauce and stout seemed like an idea that would be suggested by a man who’d been drinking. Perhaps drinking a lot.

    Putting together elements which are wonderful on their own doesn’t necessarily yield a whole that would be greater than the sum of its parts. Still, a stout from Rogue Ales infused with Sriracha Hot Sauce, bizarre as it sounded, was such an intriguing prospect that I decided to try it (I was sober at the time).

    The brewery says that “Sriracha Hot Stout shines when paired with food and when used for cooking.” What to do? I had scored some boneless pork ribs at a good price and planned to grill them Sunday afternoon. Maybe I could incorporate some of this hot stout in a marinade.