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On July 1, 2008 at 6:30 pm the Astor Center in New York City will be hosting the seminar The Wonderful World of Sherry: A Food Pairing. Roger Kugler, Sommelier of Suba Restaurant and Wine Director of Boqueria Restaurant will lead a discussion and tasting of those beautiful and complex fortified wines and how they pair so well with various foods.
Roger has an extensive background in wines, with a strong focus on those from Spain. He is interviewed often and has been mentioned in, and tasted wines on panels, for the New York Times. This seminar looks like it will be a fun, entertaining, and educational event for those who want to know more about his oxidized elixir from Spain. The courses and dinners at the Astor Center are truly marvelous, and having been to quite a few, I heartily recommend them.
On the day of the big turkey feast, sommeliers have a serious job -- pairing wines with the wide range of flavors, fragrances, and textures of a Thanksgiving meal. However, in the post-Thanksgiving afterglow, sommeliers have a chance to let loose, having fun with pairings with the natural post-Tgiving food choices, which are either 1) Turkey, The Remix, or 2) something completely opposite of anything related to Thanksgiving (I eat sushi for five days straight). The LA Times finds out 
