The phrase "after gourmet" is not complete and lacks context, making it difficult to determine its correctness or usability in written English.
It could potentially be used in contexts discussing food, dining experiences, or culinary events, but more information is needed for clarity.
Example: "The restaurant offers a unique experience after gourmet meals, allowing guests to enjoy dessert in a cozy lounge."
Alternatives: "following gourmet" or "post gourmet".
Half a year after Gourmet's final issue, in November, the Gourmet readership and ad base seem to have largely vanished.
Cookbook review: In 'My Kitchen Year,' Ruth Reichl soldiers on after gourmet shutdown. . .
Her latest cookbook, My Kitchen Year, picks up after Gourmet's untimely close and gives us insight into what Reichl has been doing since.
Today Ginor is a sought-after gourmet celebrity in his own right.
TOWNSEND Snuggled in a renovated East Passyunk row-house, this sought-after gourmet haven dazzles with elegant French food masterminded by award-winning Chef Townsend Wentz.
Chef Mario Batali hosted an after-party with gourmet burgers, house brews and boozy Averna milkshakes.
After a gourmet dinner in front of another log fire in the dining room beneath a grand antler chandelier, step outside with a cigar from the humidor, gaze up at the starlit sky from the terrace – and warm yourself by the outdoor fireplace.
Along with its triumvirate of imposing churches - and the fabulous "Adoration of the Mystic Lamb" by Van Eyck in St Bavo's Cathedral - an austere castle and seriously cool art and design museums, this vibrant university city comes alive after dark, with gourmet restaurants and a hardcore clubbing scene.
The news of the blog's demise comes just after an announcement that Gourmet was ending its Gourmet Live app.
After a week of gourmet food, fine wine and some of the finest hotels in the country, every comfort met, this day of simple pleasures felt refreshingly different.
The book chronicles how, in a deep funk after the demise of Gourmet, where she'd been the editor for a decade, Reichl comforted herself with cheesecake, chicken-liver pâté, and creamed lobster claws on toasted brioche (a "spectacularly luxurious breakfast").
