The Early Show weatherman Dave Price lets loose at The Breakers Palm Beach

By Rebecca Ascher-Walsh | Photos by Jeff Staab

One could forgive Dave Price for being so desperate for a drink that he?d attempt to steal a precious methuselah of Opus wine from The Breakers? 7,800-bottle cellar. After all, The Early Show weatherman and feature reporter arrived at the fabled Palm Beach seaside resort a day after broadcasting the show from London, a trip for which he?d spent more time in the air than on the ground. And immediately prior to that, Price was in Iraq, where he volunteers annually, performing his standup routine for the troops.

Luckily, though, whatever Price wants is made available to him the moment he enters the Italian Renaissance?inspired grounds of the grand property, a 140-acre site that winds along the Atlantic Ocean and is girded by two 18-hole championship golf courses.

Lessons in Indulgence

But Price isn't here to test his skills on the greens. He?s on a culinary quest. Over a decadent dinner at the hotel?s luxurious L?Escalier brasserie, prepared by Anthony Sicigno, executive chef of restaurants, master sommelier Virginia Philip tutors Price in the art of sipping, swirling and celebrating extraordinary vintages.

First a toast, for which Philip chooses a nonvintage Gosset Rosé Champagne, explaining, "Most people haven't heard of it. It's fabulous and goes with everything, and it won't break the bank." After a taste, Price raises his glass in approval: "To the wonderful food, the wonderful wine and the hospitality of The Breakers."

Price is soon surrounded by a feast of appetizers, including mushrooms in phyllo dough, steak tartare and scrambled eggs with caviar, for which Philip and her colleague, master sommelier Andrew McNamara, choose a 2004 Riesling from the Alsatian vineyard of Julian Meyer. "That's just what I would have ordered," Price jokes. "Do I get to swirl now?"

Eagerly showing off his newfound knowledge, Price gently guides the glass in a circular motion to open the wine's bouquet. "Now nose?" he asks. "Now nose," Philip says with a nod. Price draws the glass up to his face. "It smells dry. And it's white. I'm going to say it's a dry white wine." Philip smiles in delight.

His Big Break

Next up is an entree of pan-seared snapper and a 2004 Burgundy from Domaine Darnat Puligny-Montrachet. In between mouth-watering bites, Price talks about stumbling into his dream career: After 10 years as a human resources executive, he scored a job as a weatherman in Erie, Pa., despite having no experience. "I always wanted to be a weatherman," he says, "And I'm a middle child. I need attention."

When asked if he was "discovered" in Erie, Price howls with laughter. "The general manager of the Chicago station that hired me had the same last name [but no relation] and liked how it sounded on-air. It was a combination of a little talent and a lot of luck, going from Erie to a top-five market like Chicago," says Price, with his trademark modesty. It didn't take long for him to jump again to New York and then go national with CBS' The Early Show.

With the impeccable timing that makes the service at The Breakers so heralded, McNamara returns to pour Price a 20-year-old tawny port in anticipation of pastry chef Anselmo Garcia's culinary fireworks display. Among the delights in this sweets course: chocolate opera cake; beignets with caramel, raspberry and chocolate dipping sauces; a Grand Marnier soufflé; and a chocolate and raspberry torte.

The conversation turns to travel, with Price asking Philip about her experiences at the European vineyards. In her quest to keep the resort's 28,000-bottle collection—valued at more than $1 million—stocked with wines, Philip spends four months a year visiting such wineries as Château Pichon-Longueville Baron in Pauillac, Alex Gambal and Clos de Tart in Burgundy, and Castello Banfi and Villa Cerna in Tuscany. "Seeing the vines, touching the soil and speaking firsthand with the winemakers and vineyard owners is an amazing experience," she says.

"I love to travel," Price says, leaning back with a full belly and a satisfied air.

"I don't think you can understand the world otherwise, no matter how many newspapers you read. You have to go there, eat the food and meet the people."

And, in the case of The Breakers, sip the wine.