Until four years ago, we were used to drinking champagne at 12 -- but at midnight, not noon. Then Ruth Reichl, Gourmet magazine's editor in chief and best-selling author of a trilogy of memoirs ("Tender at the Bone," "Comfort Me With Apples," "Garlic and Sapphires") invited us to an all-champagne... -
A Sparkling Toast for Every Course
Until four years ago, we were used to drinking champagne at 12 -- but at midnight, not noon. Then Ruth Reichl, Gourmet magazine's editor in chief and best-selling author of a trilogy of memoirs ("Tender at the Bone," "Comfort Me With Apples," "Garlic and Sapphires") invited us to an all-champagne...-
By Karen Page and Andrew Dornenburg