Chris Jones is a busy guy these days. When he’s not drying prunes on the roof or making sausages, the new executive chef at Brix restaurant is devising ways to use the bounty of tomatoes ...

Today we delve into a bit more technical question: "What's The Big Deal About Brix?" To help us answer we've enlisted Paul Clifton, the Director of Winemaking at Hahn Family Wines. Read on for his ...