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Garnish with basil leaves for a pop of color..

They taste like I cooked them in truffle oil.. Get the F&W Pro Newsletter.Learn more here.Brooklyn, New York.

Kiersten Hickman is a Sommelier with a Level 4 Diploma from Le Cordon Bleu London, and an experienced food and beverage journalist for 10+ years..Hickman's work has been published in Eating Well, Simply Recipes, The Kitchn, Taste of Home, Stacker, Eat This, Not That!, Reader’s Digest, INSIDER, and others.She has worked in editorial and social media positions over the past decade, developing digital content strategies for award-winning publications and brands.

She also writes Cellar Notes, a Substack newsletter dedicated to making wine accessible for people who love it, but don’t get it.Her passion is in elevating people’s experiences when they gather around a table and share a bottle of wine.. Education.

Hickman received a Diploma of Wine, Gastronomy, and Management from Le Cordon Bleu London.

She has a Bachelor and Master of Arts in Journalism from DePaul University in Chicago, and also received a Nutrition Science certification from Stanford Medicine.. About Food & Wine.Nonetheless, he tore out an old cherry orchard and planted 55 acres of Riesling, Chardonnay, and Merlot.

The result transformed Michigan’s wine industry forever.The grapes, especially.

Riesling is now the state’s most widely planted wine grape..Since then, the state’s wine industry has grown and evolved.