Mark Storer - Tasting Table

Location

Tacoma, WA

School

California Lutheran University, Azusa Pacific University, University Of California, Santa Barbara

Expertise

Wine, Beverages, Food

Mark is a certified sommelier (level 1) from the Court of Master Sommeliers.
He's written for Decanter Magazine, Washington Tasting Room, and Biz Journals in Seattle and Silicon Valley, among other publications.
His reporting and writing career includes interviewing Adam Firestone and David Walker of Firestone-Walker Brewery, actor David McCallum, and touring Austria's wine country writing about wineries along the Danube River.

Experience

Mark has worked as a freelance writer and reporter since 2001 for a number of local, regional, and national publications covering everything from breaking news and feature stories to reviewing restaurants and wines. As a wine and food writer, he wrote for the Ventura County Reporter, the Ventura County Star, and Ventana magazine writing about the local food scene including new restaurants, noteworthy chefs, and food trends. As he was doing those things, he was also teaching High School English, which he did for 30 years in Ventura County, California. Now based in the Pacific Northwest, Mark has written about wine and food tastings and pairings along the west coast from the Mexican border to the Canadian border. You can also read his work on his Substack where he writes about the intersection between Theology, culture, and his experiences, among other topics.

Education

Mark has a Bachelor's degree in English from California Lutheran University, a Master's Degree in Education, Curriculum, and Instruction from Azusa Pacific University, and completed the South Coast Writing Project program, part of the National Writing Project at University of California, Santa Barbara.

Tasting Table Editorial Policies

Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.

Stories By Mark Storer

Culture

Culture By Mark Storer

Why You Should Always Order Homemade Tortillas At A Mexican Restaurant

Mexican food is one of the world's most exported cuisines but it's rare to find a place that makes its own tortillas. See why it's worth finding one that does.
By Mark Storer Read More
Culture

Culture By Mark Storer

The US Law That Restricts The Use Of Bourbon Barrels

American bourbon has several strictures, and a huge part of them is the vessel in which the liquor is stored. See what the rules about bourbon barrels are.
By Mark Storer Read More
Cook

Cook By Mark Storer

Can Applesauce Cake Be Made Gluten-Free?

Applesauce cake is a simple dessert that can be made by nabbing your most basic pantry items. See how you can put a twist on it and make it gluten-free.
By Mark Storer Read More
Cook

Cook By Mark Storer

Two Safe Methods To Preserve Eggs

There's no need to add eggs to your grocery list because you already know you'll need them at some point. See how you can store eggs for months on end.
By Mark Storer Read More
Cook

Cook By Mark Storer

The Difference Between Traditional Giardiniera And The American Variety

Giardiniera is not something you will find far beyond markets in Italy and Chicago. However, there are differences between how the two make and enjoy it.
By Mark Storer Read More
Cook

Cook By Mark Storer

Instantly Fix Thin Homemade Chili With This Crunchy Addition

Chili means different things to different people in the U.S., but however you like it, there's a simple way to rescue a pot that's on the watery side.
By Mark Storer Read More
Cook

Cook By Mark Storer

You Should Be Cooking More Millet. Here's Why

Millet hasn't yet been the subject of a craze like quinoa was a few years back. But we think unfairly so, as it's a tasty grain that's as versatile as rice.
By Mark Storer Read More
Culture

Culture By Mark Storer

The Austrian Origins Of Grüner Veltliner Wine

Grüner Veltliner is a white wine variety that is produced mostly in Austria. See how it originated and why its potent and unique flavor has kept it in vogue.
By Mark Storer Read More
Cook

Cook By Mark Storer

Raw Sauerkraut Vs. Canned: What's The Difference?

Sauerkraut is sliced fermented cabbage, and it sits in a few places in the grocery store. See what the key differences between the raw and canned versions are.
By Mark Storer Read More
Cook

Cook By Mark Storer

Canola Oil Vs. Vegetable Oil: Is There A Nutritional Difference?

Canola and vegetable oil tend to occupy the largest space on the shelves in the baking aisles, but is there any meaningful nutritional difference between them?
By Mark Storer Read More