Enjoy the essence of balsamic vinegar Mail Tribune, OR - Nov 21, 2007
The wonder of a balsamic vinegar reduction landed on my radar back in the mid-'90s on a visit to California's Napa Valley.
Celebrity chef Michael Chiarello had invited me to his trendy wine country restaurant, Tra Vigne, to sample his fare. The two most memorable offerings he shared both incorporated this syrupy-rich, tangy-yet-smooth ingredient; and in both cases, provided the kind of lick-your-plate perfection we all strive for now and then in cooking.