Em a la Mode

FYI: Food Republic

2011-04-06T00:08:00.004-04:00

If you haven’t seen it already, please make sure to check out the newly launched Food Republic Online Magazine, which explores the new culture of food through stories, interviews, global conversations, and experiences, geared towards men who want to eat and drink well, and live smart! The online magazine already has some very intriguing content such as the Daily Meat Guide, Chef Talk and exciting drinking tales by the Imbiber himself, Dan Dunn! Also, yours truly will be writing for the site as well, in fact take a look at my first post: an Interview with Eddie Huang

I am so excited to be part of this great new publication and am thrilled for the possibilities for the stories ahead!

Happy Reading and Eating!

A Spring in My Step

2011-03-31T14:56:00.005-04:00

Hello! I am in the process of cleaning up and dusting off the cobwebs from my sweet little Em a la Mode Blog, call it Spring Cleaning! I know there is not a good excuse to have neglected it for so long, but I promise have been very busy with some travel and other projects that took most of my attention the last several months…and to boot, I had a small bout of writer’s block! So please stay tuned as I promise to have some exciting content coming soon! xoxo, Em

It's Been Awhile!

2010-07-27T00:39:00.007-04:00

I would like to sincerely apologize for my lack of blog updates over the last few months; it has been a whirlwind of a time in which I have been doing some extensive traveling, was busy working on a few projects and got caught up moving apartments in NYC (which is a job in itself)! So, to all of my loyal readers, thank you for being patient and I hope you enjoy the next few installments of Em a la Mode, I have a few fun items to share: my South Africa adventure, a very cool wine experience, some great new recipes and much more! I vow to not abandon you for this long ever again.

Cheers,
Em

A Smooth Start to Spring

2010-03-13T11:36:00.003-05:00

The clock is moving forward tomorrow, which can only mean one thing…Spring time is almost here! It’s time to shed the “winter coat” and start to get in shape for the warmer weather. I have created a delightful breakfast smoothie recipe that can help to jump start the motivation. It might sound like a strange combination, but I assure you it is very tasty and refreshing! Since it is packed with antioxidants, vitamins and fiber, it helps to curb hunger until lunchtime so you can avoid the mid-morning snack attack. A bonus: It is completely “raw” and vegan as well. So move over Jamba Juice, there is a new smoothie in town!

Em’s Super Smoothie

Ingredients:

¾ cup Fresh Baby Spinach (rinsed and frozen)

¾ cup Fresh Frozen Berries (I like a combo of raspberries, strawberries, blueberries and blackberries)

1 TBS of Dried Goji Berries

1 TBS of Steel Cut Oats (soaked overnight in water)

1 TBS of Ground Flax Seed

½ cup Fresh Pineapple Juice (or freshly squeezed Orange Juice)

½ cup Water

Directions:

I like to hit the market on Sunday and pre-prepare my ingredients for the week. I buy a large portion of fresh baby spinach and fresh berries, when I get home I rinse the spinach and berries with water and measure out ¾ cup serving of each then divide them into individual plastic bags then throw them in the freezer. This way everything is done and it makes life easier. Also at this time, I soak the raw steel cut oats in water and place in a sealed container in the refrigerator, a good ratio to follow is 4 TBS of oats to 8 TBS of water.

Now for the fun part: Place the ingredients into a blender and mix until everything is well incorporated, about 1-2 minutes. Then pour yourself a serving and enjoy the healthy treat…how easy is that!

Welcome to Miami, notes from the South Beach Wine & Food Festival!

2010-03-05T13:36:00.043-05:00

Each year over 50,000 people flock to Miami’s Beaches at the end of February to attend the cool gastronomical event known as the SOBE Wine & Food Festival. Many festival guests travel from as far as California, while others come to escape the chilly East Coast temperatures, to indulge in the 4 days of epicurean delight. Now in its’ 9th year, the festival has become a major attraction to industry professionals and culinary enthusiast alike.

When an event is hosted by a tri-fecta of industry leaders, in this case; Southern Wine & Spirits, one of the nations largest liquor distributors, The Food Network and Food & Wine Magazine, you know it’s going to be a great party!

So, as the event kicked-off on Thursday, February 25th and the crowds of people started to populate the beachfront hotels hoping to catch a glimpse of their favorite food personality or chef, I reviewed the schedule of my “liquid” journey ahead!

First stop: Tony Abou-Ganim’s, aka The Modern Mixologist, Cocktail Book Launch party at the Florida Room in the Hotel Delano. Tony and his bartender friends mixed up a variety of mouth-watering drink recipes from his book. My favorite was the Bardstown Sling:
1 ½ oz. Maker’s Mark
¾ oz. Marie Brizard Peach liqueur
1 oz. Yellow peach puree
2 oz. Fresh lemon sour
2 dashes of Fee Brothers peach bitters
Chilled seltzer water to top
Served in an ice-filled Collins glass
After trying a few of his signature cocktails, I said my goodbyes and thank you’s and hi-tailed it over to the tented beachfront of the Ritz Carlton where my next stop was awaiting me: The Amstel Light Burger Bash presented by Allen Brothers Meats and hosted by Rachael Ray.The Burger Bash is not your typical beach BBQ; it is a super-size burger extravaganza for 2,800 people, with 27 different burgers prepared by a culinary team of 120 in a 25,000 sq/ft tent. Just to give you a scope on the size of this event, here is an inside look of the ingredient list: over 7,500 lbs. of 10 different varieties of ground meat to make up 48,600 burger portions, 400 lbs. of smoked bacon, 500 lbs. of coleslaw, 1.5 tons of Idaho Potatoes, 125 gallons of Heinz ketchup and mustard. And what better way to wash it all down, than with 7,000 servings of Amstel Light Beer! It was nice to see some of the great chefs put their personal spin on the classic burger, for instance Iron Chef, Masaharu Morimoto made the Pork “Kakuni” Burger, a seasoned beef burger topped with glazed pork belly and Marcus Samuelsson of Aquavit made the Crunchy BBQ Kobe Burger with Kobe beef, chunky BBQ sauce served with an interesting arrangement of pickles. With so many amazing burgers it was hard to choose a favorite, but if I did it would be a toss-up between, Michael Schwartz’s, of Michael’s Genuine Food & Drink in Miami, Bacon Cheeseburger with house smoked bacon, white cheddar, heirloom tomato, lettuce on a Brioche Bun served with a side of crispy spiced hominy

or former Top Chef contestant, Spike Mendelsohn’s of Good Stuff Eatery in D.C., Farmhouse Bacon Cheeseburger served with a Pink Cotton Candy Shake.

Now, officially in a meat-coma,

I left the bash and headed over to my next destination: The Food Network’s VIP Beach Party at the Shore Club. The event was incredible and the décor was genius. As I enjoyed a Maker’s Mark cocktail, and rubbed elbows with Guy Fieri, Michael Chirarello and other Food Network personalities, I found myself in a conversation with Bruce Seidel, the senior vice president of programming for the “Cooking Channel”. This is the new sister channel of the Food Network which will feature more chefs and food content launching in May. Mr. Seidel said, “The new channel won’t have any competition based shows, those will all remain on the Food Network, but it will incorporate new content such as shows based on wine and cocktails.” Fabulous I thought, it was about time to have some shows about beverages!
Just as I was about to throw in the towel and get to bed, I ran into my good friend Chef Roberto Trevino from Puerto Rico, a featured contestant on this season’s Next Iron Chef. He convinced me to make one last stop of the evening, the Patron’s Great Debate Party hosted by Chef Aaron Sanchez, at the W Hotel. I thought, what the heck, “when in Rome”, so we ventured over to the party and indulged in a few margaritas and danced the night away.

The next day (Friday), I was pretty tired and hurting a bit, but decided that I must power through since there were many exciting events ahead of me. As I made my way over to the Grand Tasting with my partner in crime, Lauren Allison, we took a moment to enjoy a little beach time. The sun was shining, the sand was warm under my toes and the water was crystal blue. It was a picture perfect day in South Beach!
Once we arrived at the Grand Tasting Village, we eagerly started imbibing and nibbling. Highlights included, the Hornitos sand castle, the Cruzan Rum steel drum band, tasty pestos from Maison Le Grand, and some cool Aperol branded sunglasses! It was a fun afternoon to say the least. Later that night I attended the Best of the Best at the Fontainebleau Hotel, presented by Wine Spectator. This was an extraordinary French inspired event, with dishes prepared by over 35 renowned chefs and wine served from top wineries from around the world. Standouts included: Chef Douglas Keane from Cyrus in Healdsburg, Chef Michael White from Marea in NYC, Chef Cesare Casella from Salumeria Rosi in NYC, Chef Stephan Pyles from Dallas, and dessert by Mindy Segal from Mindy’s Hot Chocolate in Chicago. I also enjoyed some lovely wines from Vine Cliff, Ladera, Bodegas Caro, Hanzell, Jordan and Ruinart Champagne.

After munching my way through the event, I decided to turn in early as I knew I had another big day ahead of me, and let’s face it I was still tired from my rock star tour the night before.

The next morning I woke up refreshed and well rested. I started the day off with a delicious mimosa filled brunch from BLT at the Betsy Hotel, and then continued on with the festivities of the Wine & Food Festival.

At the Grand Tasting Village I was able to catch Chef Michelle Bernstein at her book signing, see Sandra Lee’s cooking demo, Emeril’s cooking demo and chat with Duff Goldman and Geoffry Manthorne from Ace of Cakes.

I tried some fun drinks from Rums of Puerto Rico, Tito’s Handmade Vodka, and St-Germain; and also tasted some decent wines from Mouton Cadet, Jarvis and Mionetto.

Since it was my last evening in South Beach I kept the energy going by attending a few wonderful parties: Rachael Ray’s Sound Check Beach Bon Fire at the Raleigh Hotel and the private Two12 Access House. At Rachael’s party, Seven Daughters Winery supplied the libations and Rachael’s husband and his band provided the entertainment.

The Two12 Access House, run by Scott Feldman, hosted a secure space for the chefs to play and let loose. Superstar chef Daniel Boulud was taking shots, wine guru Josh Wesson was shaking his booty and Chef Todd English was chatting up the ladies. All and all it was a fabulous night to top off a great couple of days!

At the end of the weekend before I headed back to New York, I had a chance to catch up with Festival Founder and Producer, Lee Schrager. He was gleaming with delight and was extremely happy with the success of the event. I asked what his favorite cocktail of the weekend was, and if I could get him one since I’m sure he could use one after planning such a massive event-a-thon, he replied “The Belvedere Mojito at Tap Tap during the Kitchen Aid Benefit.” Gotta love a mojito! I also asked about the Festival’s 10th Anniversary in 2011, and he revealed a few details, “The festival dates are February 24 – 27, 2011, and prior to the event we will release of the first ever Food Network South Beach Wine & Food Festival Cookbook which will be available 11/23/2010.” Sounds like many exciting things are on the horizon for Mr. Schrager and his South Beach team; I know I am already looking forward to next year! For more information and ticket sales please visit: www.sobewineandfoodfest.com

Recipe: Up-tini

2009-12-31T15:46:00.002-05:00

Cheers and Happy New Year’s Eve! 2009 was a wonderful year full of excitement, opportunity and lessons. Looking back, I realized how fortunate I was to have been able to travel extensively this past year: Peru (Machu Picchu), Argentina, Uruguay, Chile, Costa Rica, Napa Valley, New Orleans, Montauk and more. It was truly amazing!

This year I am looking to toast more than a glass of Champagne, I am looking to keep the energy flowing in 2010, so I created a fun Espresso based cocktail that will be sure to help you sustain the party long after the clock strikes midnight!

2010 Up-Tini

Ingredients:
1.5 oz. Vodka (I like to use Tito’s)
1 shot (or 1 oz.) of freshly brewed espresso (chilled)
½ oz. Bailey’s Irish Cream
½ TBS. Vanilla Infused Simple Syrup
Espresso Beans for garnish
Ice

Directions:
To make simple syrup, combine ½ cup water to ½ cup sugar in a small sauce pan and heat on low until sugar is melted; make sure not to boil the liquid. Remove from heat and add ½ of a vanilla bean sliced open, or you can use ½ tsp. of vanilla extract. Let the mixture cool and steep.

In a cocktail shaker, add ice and pour in the vodka, espresso, Bailey’s and vanilla simple syrup. Shake for a minute until chilled. Strain and pour into a chilled martini glass and garnish with a few espresso beans.

Then enjoy!

Cooking with Wine: Cabernet Braised Beef Short Ribs

2009-12-23T15:28:00.002-05:00

This is a wonderful and hearty slow-cooked recipe that I created for a holiday dinner as an alternative to turkey. The Cabernet gives the ribs a nice rustic and earthy flavor that can bring warmth and comfort to any table! The meat is so tender it falls right off the bone and the sauce (braising liquid) is packed with rich flavors from the mushrooms, herbs and tomatoes that makes it bread-dipping worthy. This dish goes great with creamy polenta or garlic smashed potatoes. Serve with a nice bottle of Cabernet to enhance the flavors of the dish!

Ingredients:
6 (6-ounce) pieces bone-in beef short ribs
2 tablespoons flour
1 teaspoon Kosher salt
½ teaspoon coarsely ground black pepper
1 tablespoon olive oil
4 medium carrots, finely chopped
10 button mushrooms coarsely chopped
2 garlic cloves, finely chopped (or crushed)
1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice
2 cups Cabernet Sauvignon
3 cups beef stock
3 sprigs fresh thyme
1 bay leaf
1 tablespoon red-wine vinegar
1 tablespoon balsamic vinegar

Cooking Utensils:
3- to 5-quart heavy stock pot with a lid
Tongs
Food processor or blender

Directions:
Pat beef dry, mix flour, ½ teaspoon of salt and ¼ teaspoon of pepper in a bowl, then dust beef with the flour mixture. Heat oil in the stock pot over moderately high heat until hot but not smoking. Add beef to the oil, and brown beef on all sides, turning with tongs, about 8 minutes total. Remove beef from pot and transfer to a plate, sprinkle each rib with salt and pepper.

Add chopped carrots, mushrooms and garlic to the oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat.

Add Cabernet and bring to a boil, stirring occasionally, until sauce is thickened, about 8 minutes.
Next add beef stock, thyme, bay leaf, vinegars, and remaining ½ teaspoon of salt and ¼ teaspoon pepper to sauce, bring to a simmer about 10 minutes.

Add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Turn stove burner to low and slow cook for 5-6 hours, stirring twice throughout the cooking process, until meat is tender and falls off the bone.

Let stand without heat for 15 minutes to let flavors further develop before serving.

Enjoy!

XOXO,
Em a la Mode

To Decant or Not to Decant, That is the Question?

2009-11-21T14:06:00.004-05:00

The other night while making dinner for a friend, I decided to serve a bottle of 1995 Il Palazzone Riserva Brunello di Montalcino, a coveted Five Star Vintage that I have been eyeing in my collection for quite some time. Since I was busy cooking I gave my friend the task of pouring the wine. Just as I was taking the rack of lamb out of the oven, I looked over and saw my friend about to pour the wine straight from the bottle to our glasses. I quickly interjected and suggested we decant it. With a puzzled look on my friends face, he asked why? I responded (with a slightly unsure answer), letting him know that I typically decant older vintage wines as it helps to remove any sediment and to coax in the development of the flavor profile.

Brunello di Montalcino is one of the most famous and prized red wines produced anywhere in the world. It is made entirely from the Sangiovese grape and it is one of the longest-lived red wines of Italy, with most bottlings drinking well for 12-30 years. According to Alder Yarrow, of the blog Vinography, he suggests to decant Sangiovese as far in advance as possible. As Sangiovese, more so than any other grape, seems to require a lot of oxygen contact to open up. The younger the wine, the more he says to decant it, but even when serving a 20 year old Sangiovese, he suggests should remain in the decanter for at least an hour prior to drinking.

Since it seems there is some controversy about the notion of to decant or not to decant a wine, I decided to do a bit of research and get down to the bottom of it! Many experts say yes to decanting as it helps to soften the wines tannins, where others say it may ruin a wine by overexposing it to oxygen.

Decanting can be defined as pouring a liquid from one vessel to another to separate it from its sediments and to allow it to breathe, to improve its taste. In my research I found that many wines on the shelves today have no real need for decanting. The modern winemaking process ensures the wine is thoroughly clarified before it is bottled, by a process of fining (passing egg whites or bentonite clay through to collect solid matter) and mechanical filtration.

But wines which have aged in bottle (10 years of more), typically red wines rather than white, may acquire sediment. This sediment can be displeasing to the eye, and can also be unpleasant in the mouth, which is why they would deserve decanting.

Some young wines such as bold reds (Cabernet Sauvignon, Barolo, Bordeaux) and even some whites (Mersault , Chardonnay) can also benefit from decanting, although not for the removal of sediment (as there is rarely any such sediment in young wines), but rather to aerate the wine. The action of decanting softens the youthful bite and encourages the development of the more complex aromas that would normally develop when aged in bottle. But, be careful what you choose to decant, author Karen MacNeil, The Wine Bible, notes that it could be harmful for more delicate wines like Chianti and Pinot Noir.

The effectiveness of decanting is still a hot topic with some wine experts like Emile Peynaud claiming that the prolonged exposure to oxygen when decanting actually diffuses and dissipates more aroma compounds than it stimulates. And that the process of decanting over a period of a few hours does not have an effect of softening tannins. The softening of tannins occur during the winemaking process and oak aging when tannins go through a process of polymerization- decanting merely alters the perception of sulfites and other chemical compounds in the wine through oxidation, which can give some drinkers the sense of softer tannins in the wine.

So how do you know if a wine should be decanted? When in doubt, it is always good to verify if a wine needs to be decanted before unloading an entire bottle into a vessel. I suggest, start by pouring a small sip from the bottle to taste, then swirl it around in the glass to incorporate air and let it breathe for a minute or so, next take another sip, if the wine seemed to benefit and opened up after the second sip, then you may want to decant it. This can be slightly different for an older wine, I typically take a candle or flashlight up to the bottle to gage the amount of sediment before choosing to decant, but also tasting the wine works here too.

The How-To of Decanting:

Older Wines:
Since the decanting process in older wines is mainly for removing the sediment, it is best to stand the bottle in which you will decant upright the day before (or at least for several hours) to allow the sediment to settle. When opening, take the cork out and slowly pour the wine at a 60 degree angle into the decanter. Stop pouring when you see sediment start to pour with the wine. Set the wine down and repeat again after 5 minutes. You may have to do this a few times to get all the wine out of the bottle. But since older wines are a bit more fragile, as it could possibly ruin a wine by overexposing it to oxygen, they should be decanted and served immediately.

Younger Wines:
Since the decanting process is to aerate younger wines, simply open the bottle and pour completely upside down into the decanter, this “beats up” the wine a little, giving it more air as you pour, which can speed the aerating process along. Once it is in the decanter, give it a few swirls and let it sit for a bit before serving. Another way to “decant” a younger wine is through an aerator pourer. In recent years several companies have designed these portable pourers, which attach to the opening of the bottle, allows the proper amount of air to be drawn into the wine, letting it breathe instantly. This is a great tool, if you only want a glass or two, as it allows you to pour as much as you want rather than decant an entire bottle.

Cleaning a Decanter:
Some decanters (such as the Eve by Ridel) may be a bit tricky to clean in a standard kitchen sink, so Maximillan Ridel suggest utilizing your bathtub or shower when rinsing one out. It is best to rinse it with mineral water to remove any residual chlorine odor. Never clean your decanter with detergent, because the shape of a decanter makes it very difficult to get the soapy residue out. When storing a cleaned decanter, same as nice stemware, be sure that it is spotless and free from any musty cupboard aromas.

Types of Glass Decanters:
Decanters come in all shapes and sizes, as well as price points. One is not particularly better than the other, but rather a personal preference. Some people like having a simple, clean designed decanter where others, like having a “show-piece” at their dinner table.

Riedel Decanter (from Williams-Sonoma $49) Riedel Amadeo Lyra Decanter ($395)
Decanter Helpers:

Cascadia Aerating Wine Funnel with Stand ($18.99)- Directs wine towards sides of decanter or glass while you pour enhances the bouquet & softens young wine, bringing out flavors that would take hours by simply decanting.

Types of Aerator Pourers:
Much like a decanter, these aerators come in different shapes and sizes, as well as price points. I have the Wine Soiree pourer, and like it, but have also had wine poured from the different aerators, which I think work nice as well. So again, it is up to personal preference!

Wine Soiree Decanter Aerator Pourer ($19.99)
Vinturi Essential Wine Aerator ($39.99)
Versovino Wine Decanting System ($40)

Recipe: Harvest Soup

2009-11-09T12:21:00.002-05:00

This soup just screams Fall, it is hearty, satisfying, super easy to make and is surprisingly vegan! It has a richness from the sweet potatoes and squash, a nice spice from the ginger and a holiday essence from the nutmeg. I developed this recipe after trying a similar soup at a little café in my neighborhood. If you like Butternut Squash soup…you will love this!

Ingredients:
1 Butternut Squash (cut into 2 inch pieces)
2 Sweet potatoes or Yams (peeled and cut into 2 inch pieces)
6 Carrots, about 1 Cup (peeled and sliced into ½ inch thick rounds)
¼ Cup Yellow Onion (finely chopped)
¾ Cup Celery (cut into pieces)
1 TBS Fresh Ginger (finely chopped)
3 Sprigs of Fresh Thyme
1 ½ tsp. Ground Nutmeg
1 TBS. Salt (I prefer Sea Salt)
1 tsp. Ground Black Pepper
2 TBS. Extra Virgin Olive Oil
5 Cups Water
(Optional) ½ Cup Ground Parmesan Cheese

Directions:
Heat oven to 400 degrees

In a large stockpot (with a lid) heat 1 TBS. Extra Virgin Olive Oil on medium heat, add Onion and cook for 1-2 min until softened. Next add the Carrot, Sweet Potato, and Celery, let the vegetables sweat for 5 minutes on low-medium heat, stirring occasionally.

Add the Ginger, cook for 1 minute. Then add 1 tsp. Nutmeg, salt, pepper, give it a stir, before adding the Water and Thyme. Let mixture come to a boil, then reduce heat to low, cover and cook for 1 hour, until all vegetables are soft.

Place chopped Butternut Squash on a baking sheet and toss with 1 TBS. of Extra Virgin Olive Oil, ½ tsp. Nutmeg, and a dash of salt and pepper to evenly coat each piece. Place in oven and roast for 35 minutes (then remove and let cool).

Turn off heat on the stockpot and let the vegetables cool down for about 20 minutes on the stove. *Optional, add grated Parmesan Cheese to the pot at this time.

Add the roasted Butternut Squash to the cooled vegetables in the stock pot, then with either an immersion blender or a regular blender, blend the soup to a puree. If doing it in a regular blender, do it in batches. Then serve!

Optional garnishes include:

Cilantro leaves or Sprig of Thyme, with dash of truffle oil
-or-
crème fraîhe with a few toasted pumpkin seeds
-or-
crème fraîhe and cinnamon

Yield: 10-12, 1 Cup Servings

Pizza Party

2009-11-07T13:54:00.015-05:00

If someone were to ask me what my favorite food is, I would hands down say PIZZA! There is just something about the combination of the melted gooey cheese, tangy tomato sauce and toasted crust, that makes my mouth water just thinking about it. I have been and will always be a pizza fanatic! My love affair with pizza dates back to my early childhood where pizza was considered a celebration food at birthdays, slumber parties, holiday affairs and school events. It was also used as a form of reward, i.e. after a game, having to stay in with a babysitter, or getting a good grade on a test. In college pizza was a staple in my diet, it was inexpensive and was always a crowd pleaser, and was the food of choice when pulling an all nighter studying for that bio-chem midterm or to fulfill my drunken spirits after a night on the town. But it wasn’t until recent years that I began to look at pizza as a gourmet food, and when I officially started my mission to find the perfect pie. Having the luxury of living in NYC gives me the perfect platform to explore, as you will most likely encounter a pizza shop on almost every corner you turn, but as I have learned throughout my years of research, you have to dig a bit deeper to find that memorable or orgasmic slice.

I have an on-going list of favorites that I have discovered here in NYC and beyond, but one that I am particularly fond of these days is a little place called Keste (meaning: this is it, in Italian) in the West Village. Their pizza is unlike any other that I have tasted, the dough is pillowey and light and slightly charred from the wood-fired oven, the simplicity of the sauce with the tart/sweet flavor of the tomatoes is cravable, and the cheese is beyond fresh! They have definitely made some noise in the media and have been praised for the handcrafted Napoli pies they are turning out.

So when my friend Roberto Caporuscio , owner and chef at Keste, offered to give me a hands on pizza making class, I gladly accepted and opted to invite a few friends! Roberto is the the American-chapter President of Associazone Pizzaiouli Napoletana , so I was honored that I was learning from the best in the biz!

The lesson began with some interesting historical facts about pizza:

-The first documentation of pizza was in the 16th century, in Naples, where they made a dish with flour, olive oil, lard, cheese, and herbs, like a white pizza.

-In 1522 Tomatoes were brought back to Europe from the New World (Peru). Originally they were thought to be poisonous, but later the poorer people of Naples added the new tomatoes to their yeast dough and created the first simple pizza.

-In 1889, A baker named Raffaele Esposito created the "Pizza Margherita", a pizza garnished with tomatoes, mozzarella cheese and basil representing the colors of the Italian flag, to welcome the Queen of Italy, Queen Margherita, to Naples. She loved it and the name stuck to what we know it as today!

-In the late 19th century, pizza was sold in the streets in Naples at breakfast, lunch, and dinner, most people in Naples eat pizza 7x a week….this is my kinda town!

- In 1905, Gennaro Lombardi claims to have opened the first United States Pizzeria in New York City.

Once we began to talk about techniques he explained that the flour is a key if not the most important ingredient in the production of pizza. Roberto uses Antimo Caputo, “double zero” flour at Keste. It is made especially for pizza from seven different kinds of wheat. The wheat is ground very slowly so as not to damage the flour and the nutrients. This flour creates a dough that is easier to stretch and the slow rise gives more flavor. Roberto, hand mixes the dough with water, yeast, and salt, then lets the dough rest/rise at room temperature for at least 8 hours before using it. This gives the dough lightness and creates a better crust all around. When handling the dough he explained that you need to be gentle and not to over stretch it, because if you over-work the dough you will wind up with a chewy/tough crust.

After the overview, we were ready to roll, I started patting my dough ball into a flattened round shape, slightly pulling it out each time I flipped it between my hands.

Once it was about 12 inches around I dressed it with the sauce and other accoutrements, before putting it into the 900 degree wood-fired oven (all imported from Naples). The toppings Roberto uses are the finest and fresh ingredients from sources such as Di Paolo. His pizza is almost an art form in the way he treats each pie.

Moments later, I was surprised to see that the pizzas were only in the oven for just about 1 minute before being removed and served. They had a perfectly puffy and charred crust, the cheese was melted and the smell was divine…I couldn’t wait to dig in!

Our class moved over to a table where we were served a Grangnano wine, Penisola Sorrentina “Lettere”, think Lambrusco style, to go with our custom pies. As each of us enjoyed the first slice of our own creation, we then switched plates to try each others for the second slice. It was interesting to see the difference in the taste/structure of the pizza; they were all a bit different even though the ingredients were the same. I think I got a little over-zealous with my dough, it was slightly chewier then a few of my classmates…I guess I have some practice to do! Roberto also brought out several signature pies for us to sample as well, one of my favorites included a butternut squash (for the base), chestnut cheese, mozzarella and basil- yum! He also introduced us to a dessert pizza with nutella, it was delicious.

To make the “Keste” style pizza at home, Roberto advises to use this recipe.

Ingredients:
3.75 pounds Tipo "00" flour
1 liter warm water

0.1 ounce fresh (or dry) yeast

2.1 ounces salt

0.7 ounce sugar (optional)

Directions:
1. Split the liter of water, using half to dissolve the salt, and the other half to dissolve the yeast.

2. Combine the flour and sugar. Then add the wet ingredients, and start working the dough.

3. Roberto learned how to mix by hand, but realizes that machines are helpful. If you have a KitchenAid, put it on the lowest speed possible. However you decide to mix the dough, stop after ten minutes, or when it isn't sticky anymore.

4. Let dough sit for an hour, covered under plastic.

5. Form into balls, about 20 ounces each. Store balls in a cool spot, either the fridge or counter-space, for at least 8 hours to let the dough rise.

6. Preheat oven to 500°F, or the highest setting possible. Spread dough on a baking pan or stone, gently stretching the edges.

7. Bake the dough for ten minutes before adding toppings. Then add the tomato sauce and cheese, etc. and bake for an additional 5-7 minutes until cheese is melted.

I can't wait to try this at home...it could be very dangerous (or slightly addictive)!

In addition to Keste, here are some of my other favorite pizza places....the list is always growing, so if you have a suggestion please let me know:

Numero 28: Family run, rustic pizzas set in a quaint exposed brick space. Located in Greenwich Village on Carmine near Bleeker.

Vezzo: Ultra-thin crust pizza, for days when you are craving pizza but want to keep the calories low. Located in Murray Hill at 31st and Lexington.

Motorino: Similar to Keste’s style, offers some unique pizza combos like the Roasted Brussels Sprouts and smoked pancetta. Located in East Village and Brooklyn

Peasant: An Italian restaurant that makes a fabulous pizza! Located in Nolita on Elizabeth near Spring

La Villa: A neighborhood joint in Park Slope Brooklyn, the Focaccia di Nonna is a must!

Pizzeria Bianco: This place is incredible and in an unexpected location: Phoenix, AZ. Chris Bianco is the man behind the pie, and he definitely knows what he is doing… worth checking out if you are in the area, I’m still dreaming about the time I went!

Lombardi’s: The original pizza joint…first in the US, and still turning out amazing pies! Located near Little Italy on Spring and Mott.

Wine Wonderland

2009-10-27T20:23:00.004-04:00

France and Napa and Italy- oh my! All the big guns were out at the 2009 New York Wine Experience event hosted by the Wine Spectator last weekend. It is an affair I look forward to every year and was thrilled I was able to attend again! On Friday night, I made my way over to the Times Square giant--Marriott Marquis, to peruse around the “Critics’ Choice” Grand Tasting session. I was met at the top of the escalator by my drinking buddy for the evening, Ira Norof, the Wine Educator for Southern Wine & Spirits as well as the new president of the Society of Wine Educators. I met Ira several years ago during my time with Southern Wines & Spirits, he was a great mentor of wine to me, and continues to be to this day! So with glass in hand we sought out to taste some of the great wines of the night—some in which I have only heard mythical stories about and didn’t know actually existed i.e. cult wines. The event spanned over 2 floors and took up 2 large ballrooms in the hotel---it was virtually an oenophiles wet dream! Every wine featured was a top-scoring wine (90 points or above), and personally being poured by the best winemakers, vintners and wine personalities from around the world.

We opted to start on far left of the 5th floor with a bit of bubbly, before diving into the coveted reds. Our first stop was Pol Roger, where we tried the Brut Blanc de Blancs Champagne Extra Cuvée de Reserve 1999. It was a nice palate teaser, but not my favorite sparkler of the night. Next we moved onto the Louis Roederer Brut Cristal 2002, although this is a fabulous wine, a small part of me wanted to bust into a Notorious B.I.G. song---but I refrained! We then tried the Krug Brut Grande Cuvée, a well crafted wine made from a blend of several vintages. Having to get my California fix early on, I moved over to the Schramsberg table for a glass of the J. Schram North Coast 2001, a rich and dry sparkling wine. Saving the best for last, we tried the Brut Dom Pérignon 2000, my favorite of the bunch. It showed beautifully and resembled all the details of what a fine Champagne should be.

After the Champagne we cruised around the event to try a few of the standout whites before turning our palates over to the reds, these were my favorites:

· 2007 Louis Latour Corton-Charlemagne: Elegant, crisp and delicious! I even got to meet Louis Latour Jr., very nice guy.

· 2005 Robert Talbott Estate Cuvée Audrey Chardonnay: Clean wine with mineral notes from the Central Coast of CA. The owner Robert told us some pretty crazy stories about Cyotees in the vineyard.

· 2007 Pascal Jolivet Sancerre Chateau du Nozay: a true showing of a Sancerre- yum!

· 2004 Hugel Riesling Alsace Jubilée: A refreshing wine without the “syrupy” sweetness that most Rieslings tend to have.

With 2 hours left of the Grand Tasting, we were ready to let loose on the reds. The only problem was, that there were so many amazing wines to choose from we had no idea where to begin---but somehow we managed to navigate and find our way through to purple teeth heaven! Here’s the golden list of what we tasted in alpha order (and just to give you a scope of the size of the event, we only tasted about a ¼ of the wines that were there). Each wine we tasted was fabulous--I’m a very lucky girl indeed:

· 2006 Alta Vista Alto, Mendoza
· 2004 Bergstrom Pinot Noir, Dundee Hills Oregon
· 2005 BOND Vecina, Napa Valley
· 2003 Caymus Cabernet Sauvignon Special Selection, Napa Valley
· 2005 Chimney Rock Cabernet, Stags Leap District
· 2006 Domaine Serene Pinot Noir Evenstad Reserve, Willamette Valley Oregon
· 2006 Dominus Napa Valley
· 2007 DuMOL Pinot Noir Finn, Russian River Valley
· 2006 Castello di Fonterutoli Toscana Siepi, Italy
· 2006 O. Fournier Malbec Alfa Crux, Uco Valley
· 2004 Gaja Langhe Sperss, Italy
· 2006 Gemstone Cabernet Sauvignon Ten, Yountville
· 1999 Chateau Gruaud-Larose St.-Julien
· 2006 HALL Kathryn Hall Cabernet Sauvignon, Napa Valley
· 2005 Harlan Estate Napa Valley
· 2007 Kistler “Cuvee Natalie” Pinot Noir , Sonoma Coast
· 2006 Chateau Léoville Las Cases St.-Julien
· 2001 Chateau Margaux Premier Grand Cru
· 2004 Tenuta dell’Ornellaia Toscana Masseto, Italy
· 2005 Chateau Mouton Rothschild Pauillac
· 2005 Bodegas Muga Rioja Torre Muga
· 2006 Numanthia Termes Toro Termanthia
· 2006 Opus One Napa Valley
· 2006 Ornellaia Bolgheri Superiore
· 2007 Alvaro Palacios Priorate L’Ermita
· 2005 Pride Mountain Cabernet Sauvignon
· 2006 Quintessa Rutherford
· 1989 Ridge Monte Bello Santa Cruz Mountains
· 2004 Tenuta San Guido Bolgheri-Sassicaia, Sassicaia
· 2005 Shafer Cabernet Sauvignon Hillside Select, Stags Leap District
· 2006 Two Hand Ares, Barossa Valley Australia
· 1999 Vega Sicilia Gran Reserva Unico, Ribera del Duero

In addition to the Grand Tasting I also attended a few seminars on Saturday, for my recap of the Four Chefs Food & Wine Paring seminar (with Mario Batali, Wolfgang Puck, Emeril and Charlie Trotter) visit the Examiner.com

Creative Southeast-Asian Bites in Brooklyn

2009-10-23T13:58:00.008-04:00

Last week, a friend took me to Umi Nom for dinner- Chef King Phojanakong’s, of the popular Kuma Inn on the Lower East Side, new Southeast-Asian joint that dishes out a variety of interesting and flavorful small plates. The 50-seat restaurant in the Clinton Hill neighborhood of Brooklyn, is a narrow, brick and dark wood lined space that was once a former Laundromat.

Phojanakong’s, Filipino and Thai background influence the menu with dishes such as salt and pepper lollipop chicken wings with anaheim peppers, wok roasted manila clams with a spicy black bean sauce, fried spring rolls of shrimp, pork & glass noodles, and griddled beef patties in a pork bun with house pickles.

Along with a rice and noodle selections, Umi Nom also offers up a variety of vegetarian friendly dishes like; the crimini mushroom tofu skewers, panko crusted vegetables with a soy vinegar dipping sauce, and Asian market greens: sautéed with garlic. The name, Umi Nom means “to drink” so it is only natural that they will specialize in sakes by the glass and the bottle, including aged sakes, as well as nice wine and beer list, but unfortunately for us, the liquor license is still pending approval, so we were sent down the street to the local wine store to pick up a bottle where they then served our wine sans corkage fee. After dinner we managed to save a little room for dessert, we tried the warm Thai chili chocolate cake-which had the perfect amount of spice to rich chocolate flavor, making a great conclusion to the meal. Overall, I thought the restaurant was great and am excited that I had the chance to venture outside of Manhattan to explore one of Brooklyn’s hip new dining spots!

Good Food+Good Company=Good Times at Umi Nom!

http://www.uminom.com/
433 Dekalb Ave., Brooklyn, NY 11205 (nr. Classon Ave.)
718-789-8806

Note: This restaurant is cash only

What to Drink with Dinner: Eclectic Wines for fall

2009-10-07T11:29:00.005-04:00

Over the past few months I have had the pleasure to attend various wine events, visit different wine regions and sample some truly amazing bottles! Since I tasted so many great wines, I thought I would share my notes and let you in on my favorites. These wines offer up the perfect pairing for the cool nights and hearty foods of the fall season.

Typically like to start all events with a glass of bubbly, so I thought the Lanson Black Label Champagne would be fitting to begin with! This non-vintage wine was balanced with notes of floral, honey, citrus and plum. The light effervescence resembled tiny ballet dancers tip-toeing on my tongue in an orchestrated manner. It is a blend of 35% Chardonnay, 50% Pinot Noir, 15% Pinot Meunier. It would pair great with a delicate quiche or a buttery Halibut. I was introduced to this Champagne at the 2009 New York Wine & Food Festival Grand Tasting, where it stood out amongst the sea of beverages and definitely sparked (or should I say sparkled) my interest! And with renowned French chef Alain Ducasse backing them as their global ambassador, I think they are worth checking out!

If you haven’t tried Grüner Veltliner, I urge you to try this crisp white wine from Austria. It is a great alternative to Sauvignon Blanc, very food friendly and frankly is pretty fun to say! I recently tried the 2007 Loimer Grüner Veltliner Langelois Terrassen and was pleasantly surprised! It was a refreshing wine layered with notes of apricot, grass, vanilla, lemon, honey and damp stone with balanced acids. Since this wine has nice minerality and high acids, it works really well with green vegetables which are often hard to pair with. Try it with roasted Brussels Sprouts or Artichoke Gratin!

Pinot Noir has come a long way since the “Sideways” movement, but I often have a hard time finding a really great bottle. So when I stumbled upon the 2007 Antica Terra Pinot Noir from Willamette Valley, I made a note to remember this delicious wine! It has aromas of cherry, chocolate, espresso, lavender, mint and leather. It is elegant and velvety with smooth tannins and great acidity! Winemaker Maggie Harrison has her work cut out for her as the vineyard is planted on a rugged parcel of land that is almost solid rock on a sloping hillside, a very unique property! But as they say in the movie Sideways, “Pinot Noir is a hard grape to grow; it’s thin-skinned, temperamental and ripens early. It needs constant care and attention, only somebody who really takes the time to understand Pinot’s potential can then coax it into its fullest expression,” so Maggie must know what she is doing, because this wine is at the top of my list! This wine would be great for a Thanksgiving turkey and all the accoutrements.

A few months ago I was lucky enough to spend some time in South America, from the mountains of Peru to the beaches of Uruguay to the wonderful wine country in Argentina. I absolutely fell in love with Mendoza and the beautiful wines they are producing down there. The indigenous grapes in Argentina are; Torrentes (White wine) and Malbec (Red wine) which are both interesting wines. After a week of touring around and trying several different Malbec’s, I was feeling pretty good about this wine. I had a hard time choosing my favorite, but I think it the 2006 Bodegas Renacer Punto Final Reserva was quite exquisite. It had a deep red color with shades of violet, and aromas of cherry, cinnamon, chocolate and anise with toasty notes from the French oak barrel. A perfect pair with a Grilled Ribeye Steak or Herb Roasted Rack of Lamb.

While I was strolling around at a wine event in NYC a few weeks ago, I came across an interesting wine that I have never heard of: Charbono. I was curious so I went in for a taste of the 2007 Summers Estate Napa Valley Charbono. It was great! It was a medium bodied wine that had earthy aromas with hints of blueberry and dried fruit. Owner Jim Summers explained that it is a rare varietal thought to have originated between the borders of Southeastern France and Northwestern Italy, brought over by Italian immigrants in the late 1800s. It was mistaken for Barbera (even bottled by Inglenook Winery and labeled Barbera) but after DNA testing by UC Davis, they proved it was the Charbono varietal. Today it’s only found growing in about 80 acres of California, half of that in Calistoga (North Napa County), where the grape thrives best. This wine would be great with Mushroom Ravioli or Duck confit!

During a visit with my friends from Wines from Spain, I was introduced to an interesting and special grape called Vidadillo do Almonacid, also known as Crepiello, from the Cariñena region of Spain. Bodegas y Viñedos Pablo winery took a chance on this nearly extinct grape and started producing a truly lovely unfiltered wine called Pulchrum, which ages for 16 months in French and American oak before bottling. This medium body wine has notes of red fruit, balsamic, violet, licorice, vanilla and mocha. The tannins are fine grained, yet persistent through the finish. A great pair for an aged Manchego cheese or a Pork Tenderloin.

The last wine I am going to share with you is from Paso Robles, close to where I went to college at Cal Poly San Luis Obispo. Russell From, also a Cal Poly Alum, started Herman Story Wines a few years ago and is making some kick-ass juice! The 2007 “Nuts & Bolts” Syrah is a full-bodied, deep, chewy wine with aromas of chocolate, blackberry, tobacco and floral notes. Would go great with a Juicy Blue Cheese and Bacon Burger or a messy Tri-Tip Sandwich.

I hope this comes in handy when pairing dishes this holiday season! Also, I just got word that I will be the new Manhattan Wine & Food Pairing Expert on Examiner.com, so please check me out when you get a chance: http://www.examiner.com/x-26954-Manhattan-Wine-Pairing-Examiner

From Grape to Glass, Happy Drinking!

"Shaking" it up at the Manhattan Cocktail Classic

2009-10-05T12:28:00.009-04:00

I can officially say that I’ve finally been to the New York Public Library…my mom would be so proud (as she is a Librarian)! Unfortunately it wasn’t for studious reasons, but rather to imbibe in some amazing cocktails at the premiere preview gala of the Manhattan Cocktail Classic! New York City’s first ever multi-day event celebrating the history, contemporary culture, and artful craft of the cocktail from event visionary Lesley Townsend.

As I walked up the candle lit stone steps in my new little cocktail frock, I was in awe….it was such a beautiful setting! At the door, I was greeted by the fabulous Hanna Lee (of Hanna Lee Communications), where she handed me the “roadmap” of the evening’s festivities and set me loose in the cocktail kingdom. I glanced around the marble floored room and noticed there were twelve individual bars serving up different iconic “New York” cocktails made by some of the great mixologists of our time: Dale DeGroff, Steve Olsen, Dave Wondrich, Charlotte Voisey and many more…hum, where to start, they all looked so good!

On my way to the first bar of the night, I swayed to the engaging music that was playing compliments of big jazz band, Vince Giordano’s Nighthawks; they were great and provided a lovely backdrop, I actually felt like I was in another era!

The first drink I tried actually turned out to be one of my favorites from the evening—the Morehouse Mollifier, which was made with Ketel One Vodka, Grand Marnier, Lime Juice, and Orange Flower Water—shook with ice and strained into a martini glass. It was delicious, with the right amount of tart to sweetness! I later learned that the cocktail recipe was from Ward Morehouse, a columnist for New York World-Telegram and Sun, which he adapted from the cocktail book "Bottoms Up" by Ted Saucier (1951, New York). Just thought I would throw some “book” knowledge in since it was at the Library!!!

On my way to the next stop of the night, I passed by the over-the-top buffet of food…it was actually incredible! The long table was set with bites from Top NYC chefs that featured foods such as the giant Turkey Drumstick, Suckling Pig, Deviled Eggs, Marinated Squash Salad, Boudin Blanc, artisanal cheeses, as well as a separate oyster bar to boot! I took a few nibbles and then proceeded to the closest bar. Over the night I worked my way around the space (upstairs and downstairs) sampling several different cocktails while making some new friends.

Beside the Morehouse Mollifier, a found a few more favorites in the bunch, like the Floradora made with Hendrick’s Gin, Raspberry Syrup, Lime Juice, and Ginger Beer- it was amazing, refreshing with a bit of spice from the ginger beer! And the Liberty Cocktail made with Zacapa Rum, Applejack Bonde, and Demerara sugar syrup, garnished with an Orange twist, was a nice nightcap!

After a few hours of sipping, chatting, and nibbling everyone seemed to migrate to the dance floor, where we boogied the night away until the event concluded. All and all it was a fantastic night, and I actually “learned” a lot about the cocktail culture from the past few centuries and even felt a bit smarter…maybe in part by osmosis from being in the New York Public Library!!! Either way I am looking forward to the next installment of the Manhattan Cocktail Classic this spring!

For more information on the event, and for details about future events, please visit: http://manhattancocktailclassic.com/

Moules a la Mode

2009-09-21T18:28:00.003-04:00

This may be the easiest meal you will ever make…I promise! It cooks up nice and quick and makes any dinner table look like a cute little French Bistro. I created this recipe after tasting a bland batch of mussels at a NYC restaurant (which will remain un-named) and thought that I could make the dish with a bit more spunk! So while strolling through the Green Market one afternoon, I picked up some fresh ingredients that would make for a scrumptious mussel dinner. I chose to serve them alongside a crusty baguette, a light salad of mixed greens with goat cheese in a lemon vinaigrette and a bottle of chilled 2008 HALL Napa Valley Sauvignon Blanc.

It was a perfectly light meal that reminded me of being in the South of France on a crisp Fall night!

Ingredients:
4 pounds of fresh Mussels (rinsed and de-bearded)
4 TBS. of unsalted butter
1 cup of dry white wine (I like to use Sauvignon Blanc)
5 Garlic cloves (crush 2 cloves through garlic press, and leave the 3 remaining cloves whole)
6 Sprigs of fresh Thyme
½ of a Serrano pepper (thinly slice)
2 Roma Tomatoes (diced)
1 TBS dried Oregano
Salt/Pepper to taste

Directions:
Heat a large sauce pan (or large skillet with lid) over low heat. Add butter to the pan to melt, then the crushed garlic and sauté for 1 minute. Next add the diced tomatoes, sliced Serrano pepper, oregano, thyme and wine to the butter garlic mixture, turn heat to medium. Cook for 2-3 minutes, until you have a slight boil.

Then add a dash of salt and pepper as well as the mussels. Cover the pan, give it a good shake to make sure the broth and mussels are fully incorporated, and let steam for about 2-3 minutes (or until most mussels have opened), if not, let steam for another minute.

If some mussels have not opened, discard them. Don't cook any longer than 4 minutes because mussels can be rubbery if overcooked.

Remove from heat and serve immediately with a crusty loaf of bread or French fries!

Bon Appétit

Yield: 4-6 servings

In Vino Veritas, Napa Style!

2009-09-02T15:23:00.016-04:00

For all of you wine lovers out there, you are going to want to read this one! (Part 1)

After spending a wonderful, action packed week in Southern California visiting with friends and family up and down the coast, I was happy to pack my bags and head north to the Napa Valley for some relaxation and great wine! I typically try to make a point to get to wine country at least 4 times a year (once per season) for research/business purposes, so I was happy that I was able to extend my Southern California trip to include some time Summer-time fun in Napa.

My liquid journey begins at 4:45am on Friday: the alarm goes off, ugh- way too early, but then I remember I am going to several fantastic wineries later that day so I leap out of bed with a smile on my face and hop in the shower. Around 5:30am, I convince my younger brother to give me a lift to the airport…he is not thrilled but managed to get out of his cushy bed to drop me off. I arrive at John Wayne Airport in Orange County by 6:00am and head to the gate. (Side Note: If you ever find yourself flying to San Francisco to visit the wine country, I highly recommend Virgin America…not only is it a cool airline, but the prices are hard to beat!) Just as I woke up from a very short nap, my flight (only 56 minutes later) arrived at SFO. I gather my bags and head to the rental car location. The morning was off to a great and smooth start--or so I thought! Unfortunately, I took forever to get my rental car, so much so that I missed my first appointment at Etude winery scheduled for 10am. Thankfully, they were able to accommodate me on Monday morning instead, nice people!

My first (new) stop was Staglin Winery at 11:30am in Rutherford (a sub appellation (AVA) of Napa). I was greeted by Collin Casper, the Director of Hospitality with a glass of the 2007 Salus Estate Chardonnay. A nice clean wine with balanced acids and hints of citrus, pear and honey. Salus is the Roman goddess of health and well-being-and the term Salud or Cheers derives from it. So, it was only fitting that this was the first wine I tried on my 4 day Napa adventure. Collin then walked our group out to the vineyard where we admired the fruitful vines, the olive trees and the construction of their new visitor’s center.

Back inside we were handed a second Chardonnay, 2006 Staglin Estate, before we started our walk through the chilled wine caves. This wine was quite different then the first wine, much more complex with vanilla and buttery notes with floral hints. After we took a tour of the cave system, which is home to their annual Music Festival for Mental Health, we were seated at a large table to continue our tasting.

As Collin poured 2 different Cabernet Sauvignons, he mentioned that Michel Rolland is their acting wine consultant--that guy is everywhere! Stay tuned for more on Mr. Rolland, as I am planning to do a larger piece on him soon, he seems to pop up all over the place- like a “Where’s Waldo” of the wine world! The first Cab we tried was the 2006 Salus Estate- 100% Cabernet--with a nose of plum, chocolate, and cassis. Nice, but still a bit closed, perhaps another year or so in the bottle and it will round out great! Cab #2 was the 2005 Staglin Estate- I got a bit of the Rutherford dust on the nose with tobacco, black tea, spice and rich berry. This one was more my style- yum! Rutherford is known for its well drained soil with a composition of gravel, loam and sand with volcanic deposits marine sediments, making it a great location to grow Cabernet!

As the tasting came to an end I noticed it was lunch time, and I had just enough time to hit Bouchon in Yountville before I went to my next winery! I opted to sit at the bar since I was alone and didn’t really feel like doing the “table of one” thing. The scene was bustling with a mix of locals and visitors alike, I pulled up a chair next to two Frenchmen enjoying conversation and Rosé. I immediately ordered a glass as well since it was turning out to be a very hot day in the valley (temps reached 105 degrees) and what better way to enjoy a casual lunch then with a chilled glass of pink wine! After reviewing the menu for a minute, I decided on the Quiche Florentine. It looked lovely and included a side mixed green salad-a perfect lunch! The quiche was delicious, it was like little pillows of fluffy eggs, cream and cheese melting in my mouth, almost like a savory crème brule. The crust was flaky, yet dense--so good! Mr. Thomas Keller is a genius!

When I was finishing up my lunch, the gentleman next to me received his lunch- the Moules au Pistou. The smell was intoxicating, rich with garlic, basil and white wine- I almost regretted that I didn’t order it. Luckily the man saw me eyeing his dish, and graciously offered to share. I gladly accepted, as I just had to try one mussel to see if the smell was as good as the taste--it was! That is one thing I love about dining alone at a bar, you definitely meet some friendly people.

At 2pm I met with Stéphane Vivier, Winemaker for HdV Wines in Napa. He is an interesting, profound and extremely passionate fellow with many stories to tell for someone being relatively young in the wine world. But from what I saw, he loves his job and said that he is humbled by making wine.

HdV-a family venture between Hyde Vineyards of Napa Valley and Aubert & Pamela de Villaine of Burgundy, France. They have a very rich wine history, over 200 years in the new and old world, so I was excited to try their juice! They utilize “Green Viticulture” a term they coined, which references sustainability, as they are not organically certified.

Stéphane, explained the characteristics of the vineyard as he took us through an intricate wine tasting. The first wine we tried was the2007 De La Guerra Chardonnay, which was a Chablis style of wine—refreshing, balanced, crisp with melon and honey notes-- it was fabulous! Hyde Vineyard is in a perfect location to grow Chardonnay, as it has cooler temperatures with marine influences. The second wine we tasted was the 2006 HdV Chardonnay, which comes from 30 year old vineyards. Nice wine with clean notes and great mouth-feel. This wine was not fined, racked or stirred during the fermentation process. Our 3rd wine was the 2006 Syrah (100%)-- it was an elegant, soft wine with a bit of earthiness and nice fruit. The last wine we tasted was the 2005 Belle Cousine (Larry Hyde and Pamela de Villanie are cousins) – a blend of 80% Merlot and 20% Cabernet- with note of chocolate, tobacco and cherry with a round finish. These guys are making some great wines-- I encourage you to check them out!

My last stop of the day was Castello di Amorosa in Calistoga. All I have to say is, wow! This place was unreal-- literally a 121,000-square-foot-castle in the middle of the Napa Valley, equipped with a drawbridge, hand-painted frescoes and torture chamber--taking 15 years to build.

I had the pleasure of taking a tour of the place, as well as meeting with Dario Sattui (owner, also owns V. Sattui winery in St. Helena), Brooks Painter (Winemaker) and Jim Sullivan (Communications Director) over a few glasses of wine.

My first thought was that the wine was probably subpar as this place was too much of a fantasy land to make serious wine-- but I was wrong, they had some very nice wines coming from their Diamond Mountain property! They only make about 15,000 cases of the 16 varietals they produce and all of the wine is sold directly through the winery (no distribution). We tasted a number of wines but the few that stood out included the 2002 Il Brigante, which is an approachable Cab and Merlot blend- with refined notes of cherry, currant and chocolate; and the 2005 Reserve Cabernet, which had the typical Diamond Mountain characteristics of herbal notes (eucalyptus, sage), and ripe berry fruit making it a very balanced wine. These two wines and the experience of the castle made it a perfect ending to my first day in the Napa Valley!

Just as I left the castle I got a phone call from my friend Mia, she made dinner plans for us at the Martini House in St. Helena, yum! Maybe this would be the perfect ending to my first day in the valley!
Please Note: This is going to be a 2-3 part series--way too much great info to include in one piece! Stay tuned for day 2-4 in the coming days!

Cheers,Em

This Little Piggy Went to Momufuku

2009-08-19T17:39:00.013-04:00

On a blissfully lazy summer Sunday, I quickly jumped out of bed, put on my running shoes and hit the streets of NYC. I decided it would be in my best interest to get some exercise in before indulging in the feast ahead of me that night: the Bo Ssam at Momofuku Ssam Bar---or otherwise known as a huge heap of roasted pork butt with a series of accoutrements! It has been something I have been eager to try for quite some time, but couldn’t seem to gather a group of 6-8 hungry pork eaters to partake in the delicious challenge. Luckily my friend Shari stepped up to the plate and organized a dinner with like-minded foodies where the Bo Ssam would be the main attraction!

So at 6pm our group of 7 gathered at Momofuku Ssam Bar in the East Village ready to chow down. If you didn’t know already (as he is a media-darling in the food world) the restaurant is owned by David Chang, a rising Korean American chef in the NYC restaurant scene, and Momofuku Ssam Bar is a great place to taste a variety of interesting Korean inspired dishes, served mostly in small plate form, great for sharing and group dining.

Since we were doing the Bo Ssam, we didn’t want to order too many starters, but we couldn’t resist getting a platter of the infamous steamed pork buns! One cannot go to Momofuku and avoid the pork buns…they are an experience in themselves!

After our appetizing bun teaser, we were ready for them to bring on the Bo Ssam! In Korean cuisine, Ssam, literally means "wrapped," and refers to a dish in which leaf vegetables (lettuce) are used to wrap a piece of meat such as pork, and eaten without utensils. The servers started to fill the table with a small bowls filled with colorful sauces, buckets of lettuce, sides of white rice and a platter of raw oysters in the half shell.

And then, as our eyes started to widened and our mouths began to drool a bit, the large, glistening mound of meat was set in front of us. It was magnificent!

It was a whole roasted pork butt, which was brined overnight in a sugar and salt mixture, and then slow cooked for several hours while being basted in its own juices. Once the meat was fall off the bone cooked, the skin of the meat was rubbed with brown sugar and salt and high roasted until it caramelized! Making it one tender piece of a**!

The servers then explained what was going on in front of us and how we should start: They advised us to take a piece of the Bibb lettuce, add a small amount of rice, then pull off some of the succulent pork meat (with skin) layer it on top of the rice, then add one oyster. The final step is to choose one of the three dipping sauces (kimchi, pureed kimchi and ginger scallion) to top off the wrap. The servers said we should try the wrap “naked” first, so we can really taste the flavor of the pork without the spice of the sauce in order to prep our palate. And so we began!

I tried a small chunk of the pork (since I couldn’t wait) while in the process of building my wrap…and it was amazing! Perfectly moist, juicy and seasoned! I could tell this was going to be a meal to remember. As I took the first bite of my wrap, I noticed the unique layer of flavors: the pork had the right amount of salt that complemented the minerality of the raw oyster, the rice was functional as it created texture and helped to bind the contents together, the sauce was the perfect blend of tang and spice, and the Bibb lettuce added a refreshing crunch. The ingredients worked together in unison making my mouth very happy!

After about 3 handmade wraps I reached my stopping point---I was stuffed! My eyes and mouth wanted more, but my stomach and brain said no way. I sat back and relaxed and took a look at the damage we all did on the little piggy, let’s just say there wasn’t much left of him. It seemed we were all in the state of pork induced food comas, but with big smiles on our faces. It was a fabulous Sunday Funday Dinner, one which I highly recommend if you get the chance. The complete Bo Ssam meal is $200 (about $25 each) and is meant to be shared amongst 6-10 people. A word to the wise: make a reservation at least a month in advance, as there are only about 4-5 reservations for the Bo Ssam per night.

Momofuku Ssam Bar

207 2nd Avenue (at 13th Street)

New York, NY 10003

(212) 254-3500

Cheers and Oink Oink!

Hot "Child" in the City

2009-08-11T19:24:00.004-04:00

Today, on this brutally warm and humid day in NYC, I finally saw the movie “Julie and Julia!”

Since last year when I first heard about this movie, I couldn’t wait for it to come out, unfortunately most of my friends didn’t feel the same and were uninterested in seeing it. So on this particular afternoon I ventured to my local AMC as a lone-soldier and purchased a ticket to see the show…what better way to beat the heat than hiding out in a dark air-conditioned theater with a big bottle of cool water and a box of junior mints.

As I settled into my seat listening to the lame ads which now play at all movies, I started to think of how Julia Child has influenced my life. For as long as I can remember I have been intrigued by Ms. Child - as a youngster I would watch her show on PBS and analyze her very strange, yet endearing voice. She never ceased to impress me with her carefree attitude and her impressive culinary skills. I would tell my mom, that one day I would have a cooking show on TV just like Julia (which has yet to happen…but I guess anything is possible). I used to climb up on the counter top, pull random ingredients down from the cupboards and make some-sort of creation, then use my little brother as the taste-tester. In college, I actually attempted one of Julia’s recipes for my then new boyfriend: A Roasted Chicken and Broccoli Gratines. I was so nervous as it was a bit of an undertaking for me, but it turned out fine and was a great success….more than I can say about my relationship with him. When I first moved to New York City from California in 2005 I was lucky enough to attend the James Beard Foundation Awards, the theme was “a tribute to Julia Child”, the event featured a room filled with world-renowned chefs who cooked their favorite Julia recipes …it was amazing! So you see, I have had quite a filling past with Ms. Child, and I was excited to see how they would portray her life on the big screen.

Overall, I thought it was a great flick, there were a few small details that seemed a little “cheesy” (that’s Hollywood for you) but I found the movie a delight to watch…and also made me a bit hungry! Meryl Streep put on a wonderful performance that channelled Julia Child to the core. Yes, the movie was entertaining, but more than that, it actually inspired me. Here were two real women (Julia Child and Julie Powell) who were at a crossroad in their lives, not knowing what they wanted to do, but knew they had a passion for food! From eating it, talking about it, cooking it, and teaching people about it. This was very familiar territory for me, as I am too at a crossroad, not knowing what my next move is, but the one thing I do know for sure is that I am a total and utter foodie and I can’t imagine my life without working with it in some capacity. The story of these two women, made me feel hopefully that maybe I could also do something impactful in the epicurean arena, so I am now determined to find my niche in this delicious world! Keep an eye out for me friends…you never know where I might turn up. But for now, Bon Appétit and happy eating!

XOXO,
Em a la Mode

Foodie Central

2009-08-01T12:14:00.012-04:00

Application, check...Headshots, check....Bio/Resume, Check! Making sure I had all of my necessary materials, I hurried out the door for my big audition....to be the "Next Food Network Star"! At 2:57pm, I quickly jumped in a cab and told the driver to take me to W. 57th between 11th and 12th (on the way west side of Manhattan, otherwise known as BFE).

3:12pm, I arrived at CBS Studios and noticed a line of about 20 people deep outside the building. Just to make sure I was in the right spot, I asked a girl with a walkie talkie if the line was for the audition, she confirmed and directed me to the back of it.

As I took my place in the line I started chatting with a few of my fellow contestants, there was a guy from Australia (who looked a bit rough around the edges) and said he was trying out on a whim as he was a sous chef in Jersey and thought it would be an interesting experience. The girl in front of me was in finance and is trying to get out of the industry and into something food related. Another girl, who was a pastry chef, took the train in from Philly just to audition. It seemed everyone was anxious, yet excited to be there.

3:38pm, still waiting in line outside, and the weather was starting to change! A dark cloud was moving in and the wind was picking up. We all looked a little scared and hoped we would be moved inside before it started to rain.

3:42pm, the wind was crazy! It was blowing so hard that all of us in line were like birthday candles and it was a fat kid that wanted cake. My hair was everywhere (not the best time to be wearing lipgloss) and looked more like an 80's do vs. the smooth, sleek look I started with.

3:54pm, I was finally moved inside just as the rain started up (thank god)! I ran a brush through my mangled hair, signed in and was handed a number. Welcome to the audition contestant 289!

3:58pm: I was directed to a room where I was to wait until my group number was called. As I was getting comfortable, I overheard several conversations. A girl was complaining that she had been there since 11am and was still waiting. A guy was convincing another guy that his BBQ style was better. An Italian guy was trying to pick up on a few of the girls in the room. A woman was talking about her recent trip to Puerto Rico and was raving about the restaurant Marmalade (a place I've had the pleasure of dining last year, it was delicious). And a guy was trying to recruit a few people to join him for a drink at the Whiskey Trader after the audition. I thought to myself, a drink was something I could totally use about now, all this waiting was making me very thirsty! There were definitely some colorful personalities in the room from what I could see, so the competition could be tough.

4:26pm: Group 240-250 was called. I was getting close...or at least I thought.

4:55pm: My group was called...so excited! We were taken to another room (ugh) and continued to wait until our number was called. I could see the interview/audition room so at least I knew it wouldn't be too much longer. My new "line" friends and I were joking around that we should come out of the audition room and scream "I'm going to Hollywood", like in American Idol...but the other people in the room didn't think it was too funny and gave us weird looks.

5:32: A man announced, number 289 you're up. That's me, I responded! This was it, my big moment to shine. I walked into the room, sat down across from the casting director and introduced myself. She asked me a few questions about my background, we chatted for a couple of minutes and that was it...the audition was over. It was much less intimidating than I thought. She walked me out, thanked me for coming and said if you hear from us by Tuesday you have made it to the next round.

5:41pm: I said goodbye to my fellow line buddies and left the building. It was definitely an interesting day; I met some cool people, practiced my patience, and took a chance! Who knows, you may see me on the Food Network soon...I'll be crossing my fingers until Tuesday!

Stay Tuned!

2009-07-25T11:00:00.005-04:00

Hi all,
I am in the process of updating the site with some fun new material so please check back soon! In the mean time here is a great new recipe I developed when visiting my mom at her lake house last week. It is a perfect side with dinner or for a light lunch. This is a healthy ("Raw"), delicious and easy dish to make using the best of the Summer's fresh produce:

Zucchini Ribbons with Sweet Corn and Fresh Basil Pesto:

Ingredients:

2 Small Zucchini Squash (sliced into 1/8 inch thin slices)
1 Ear of Fresh Sweet Corn (slice kernels off the cob, uncooked)
20 Basil Leaves
2 TBS Extra Virgin Olive Oil (or Grapeseed Oil)
1 Garlic Clove
1 TBS Fresh Squeezed Lemon Juice
1 ounce of Feta Cheese
6 Raw Almonds
Salt/Pepper
1/4 Cup Feta Cheese (crumbled)

Directions:

In a blender or food processor, combine the basil leaves, olive oil, garlic, lemon juice, 1 ounce of feta cheese, almonds and a dash of salt and pepper, until uniform.

Place the zucchini ribbons and sweet corn in a serving dish. Add the basil pesto to the dish and mix until fully incorporated and the zucchini and corn are well coated. Top with feta cheese crumbles and serve!

Yield: 2 Servings

Fancy seeing you here!

2009-07-06T10:11:00.019-04:00

I'm always excited to check out the Fancy Food Show when it comes to town, not only are there rows and rows of yummy little treats but you also get the chance to meet some cool people and see the interesting new products coming to the market. This year during the 55th annual show at the Javitis Center in NYC I had a wonderful and delectable experience, but like in most of my Em a la Mode adventures it started out with a minor set back, this time involving a toothpick in the toe...ouch! My friend Andriana and I arrived at the show at 11:15am, our badges around our neck, the floor-plan scoped out and our tummy's ready to taste. We started on the top floor and decided to work our way down to the lower level later in the afternoon. Not even half-way down the first row, Andriana gasped for air and immediately grabbed her big toe...she had been stabbed by a toothpick...and it was in there deep! We asked where we could find a band-aid and some disinfectant (as it was a used toothpick), the show staff directed us down to the nurses station!

Once we arrived at the station, the nurse took a look at her foot and said "Yep, it ain't a show, until someone gets a toothpick to the foot," obviously she has seen this many times before! After a few minutes of soaking her toe, the nurse bandaged her up and we were on our way.

As we "carefully" walked back on the floor...trying to avoid the toothpicks at all cost we sampled and tasted our way through the show. We tried a little bit of everything....from tangy cheeses to Bourbon Brittle to licoricy liqueurs. The shear amount of cheese purveyors alone was a surprise to me and a little nerve-wracking, as I am a cheese-aholic and I knew I was gonna get into some trouble!

My Happy Place: The Cheese Cave!

On the liquid side, I tasted some delicious wines from Austria, Italy and who would have thought...Mexico! Here is a list of my favorites in food and beverage from the show:

Weingut Norbert Bauer: Austrian Wines, we liked the Gruner Veltliner and the Zweigelt
Norbert Bauer, myself and Markus Glanz (Winemaker of Cellar 99)

Cypress Grove Chevre: Mary Keehn (Owner and Cheesemaker)
I loved the Purple Haze and Humbolt Fog Cheeses

Brix Chocolate: Chocolate and Wine...I'm a fan!

Caffo Liqueurs: We loved the Liquorice and the Limoncino

Anette's Chocolates of Napa Valley: Beer Brittle and Bourbon Brittle were great

Les Trois Petits Cochon: Amazing Truffle Mousse

Salumeria Rossi NYC: Cesare Casella's new place on the Upper West Side

After 5 hours of mulling around the Javits Center, having many valuable conversations, and trying way too many little goodies, me and gimpy decided it was time to hit the road! We thank everyone we met and hope to see them (and their products) again very soon!

Cheers,
Em

It takes a Village!

2009-07-01T00:07:00.011-04:00

Chef Mendes (Right) and his Sous

Last week I had the pleasure of dining at newly opened Aldea! It is in a small, yet sleek space of Flatiron District, where Chef George Mendes returns to his Portuguese roots and serves up an avant-garde menu. The name, which translates to “village” in Portuguese, offers a variety of fresh and seasonal fish, shellfish and pork dishes; and commends an eclectic wine list with averaged priced bottles from Argentina to California to France. The 68 seat restaurant captures the essence of water, air and earth within a sequence of unique interior spaces, and an exposition kitchen located in the back of the restaurant allows diners to catch a glimpse of their Iberian-accented spread being prepared. Artfully crafted seasonal dishes include:

Sardines with madeira raisins, bitter almond milk, citrus

Sea urchin toast with cauliflower cream, sea lettuce and lime

Shrimp alhinho with garlic, coriander and pimeton

Razor Clams a la planxa

Escolar with fresh chickpeas, market vegetables, arbois wine

These and other signature dishes like the foie gras terrine with spiced fig tuile and cocoa and Bev Eggelston’s roast pork belly with littleneck clams, vegetable pickles and baby fingerling potatoes, are going to keep this establishment on the radar of adventurous foodies. Sweet treats venture into a molecular way, but stay minimal and refined like the chocolate in textures with candied black olive and the rice pudding tarte with chamomile sorbet and crisped rice puffs.
http://www.aldearestaurant.com/

You can also find my review on Gayot.com or simply click below:

http://www.gayot.com/restaurants/aldea-new-york-ny-10011_1ny090614.html

Riedel Me This

2009-06-30T17:03:00.008-04:00

"So you're telling me the shape, size and rim diameter of a glass can affect the way the liquid inside tastes and smells...I'm not sure I believe it," said a man sitting in front of me during a spirit tasting seminar last week at the Riedel showroom in New York City.

"Yes!" Maximilian Riedel excitedly proclaimed in his Austrian accent, "Shall we get started?"

Maximilian (11th Generation glassmaker) gave an overview of the tasting mats in front of us, while pointing out the order we will taste each spirit.

He explained his tag line: See, Smell then Taste, which was what he wanted us to do each time we picked up a new glass. First you are to look at the color of the beverage in the glass, swirl it around and look and the viscosity, pay attention to the color range from tilting the glass on it's side. Next swirl the beverage and put your nose inside the glass to smell the aromas, feel the strength of the alcohol on your nose and eyes, note the aromatic components (i.e. vanilla, oak, caramel). Last take a small sip of the beverage letting it cover the mouth in order to reach all taste receptors of the tongue, then either sip or swallow the liquid.

And so we began...Maximilian instructed us to pick up the first spirit located in the plastic cup on the far left corner, a Reposado Tequila. We first looked at it, then smelled it and then finally tried it. It tasted like a regular 'ol tequila shot to me...smelling of heavy alcohol and had a burning sensation as it went down my throat, leaving me with a slight pucker and shiver. Next he had us pour the remaining liquid from the plastic cup into the Riedel Tequila Glass (which resembled a Champagne Flute).

We then went through the motions again: Sight, this time the color of the Reposado really came through showcasing a beautiful light amber hue sparkling in the light; and the legs of the tequila slowly trickled down the sides of the glass like a graceful swan dive.

Smell: to my surprise, the glass really did change the dynamic of the beverage. I wasn't getting the over-powering alcohol burn on my eyes and nose, it was much more refined. I also started to smell the richness of the tequila, it was a bit smokey, and had hints of salt water and vanilla.

Taste: the tequila went down smoothly without a bite and followed through with the vanilla and smokey aromatics.

Wow, I thought...this is cool! I was now a believer in beverage appropriate glassware. We went on to try a Cognac and Single Malt in the same fashion (from plastic cup to the signature designed Riedel glass) and low and behold, the differences in color, aroma and tastes were more elegant and balanced in the glassware.

Maximilan explained that in the Riedel Bar collection, each glass is finely tuned to increase the enjoyment of neat spirits by showing the unique character of the beverage; highlighting the fruitiness and de-emphasizing the evidence of alcohol on the nose and palate.

As he wrapped up the tasting he gave us all a little gift: a set of Riedel Single Malt Glasses! Awesome....this gives me an excuse to start updating my barware collection, as I am quickly learning "general" glassware (i.e. snifters, rocks, highball) is becoming a thing of the past now that there are spirit specific glassware on the market.

This was truly an educational and useful seminar, and I'm excited to utilize my new knowledge next time I'm out at a bar or restaurant!

For more information on Riedel Glasses, visit: http://www.riedel.com/

Speedy Gourmet

2009-06-22T20:09:00.006-04:00

Tonight I hosted an impromptu dinner party for some of my girlfriends who came over to watch "The Bachelorette"…otherwise known as our version of Monday Night Football. Since I had no time for a trip to the grocery store I had to get creative with what I already had…it was Kitchen Challenge time!

The contents of my refrigerator and pantry loosely consisted of Cherry Tomatoes, Basil, Mozzarella, Zucchini, Garlic, Olives, Anchovies, Cremini Mushrooms, a Lemon, Black Truffle Paste, Capers, Romano Cheese, Puff Pastry, Dry Spaghetti, Olive Oil and the usual spice/seasoning suspects. After my quick inventory I realized I had all the ingredients to make a Pasta Puttanesca, which was actually somewhat appropriate (or a bit humorous) for our “Bachelorette” evening, as the word "puttana" in Italian translates "whore" or "prostitute”. It has been said that Puttanesca originated in the mid-1900’s when the brothels of Italy were state-run and the "whores" would make this pasta dish to lure in potential customers, others say it's because the strong smell--anchovies, garlic--made the pasta itself "smell like a whore." Either way, it is delicious pasta, extremely easy to make and budget friendly to boot!

So with little time to spare I began to prep my ingredients. As I was sorting through everything I quickly realized I had enough goodies to make a few side dishes: A Truffled Mushroom Tart and a refreshing Salad of Tomato, Zucchini, Mozzarella and Basil. After about 25 minutes of cutting, dicing, mixing and cooking (just in time for my guests to arrive)…Viola, dinner was served. Top that Rachel Ray!

My recipe for Pasta alla Puttanesca:

Ingredients:

1 pound dried spaghetti
3 garlic cloves (put through a garlic press)
4 anchovy filets (packed in olive oil)
1/2 teaspoon red-pepper flakes
1/4 cup extra-virgin olive oil
1 TBS capers
1 cup of cherry tomatoes (halved)
1/4 cup pitted Kalamata olives (chopped)
2 TBS of fresh lemon juice
½ cup Romano Cheese (grated)
1/2 cup coarsely chopped basil
Salt/Pepper to taste

Preparation:

Cook spaghetti in a pasta pot of boiling salted water until al dente.

While pasta boils, cook garlic, anchovy, red-pepper flakes, salt, pepper in oil in a heavy skillet over medium-high heat, stirring occasionally, until fragrant... about 2 minutes.

Add tomatoes to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Drain pasta and add to sauce. Simmer, turning pasta with tongs about 2 minutes.

Sprinkle with basil, lemon juice and Romano cheese.

Serves 6 people

Bottled Up

2009-06-18T19:42:00.004-04:00

Have you ever feared being stuck in a small crowded elevator…well last night that fear was my reality! My friend Chef Dave Martin and I were on our way up to a Newton Wine Tasting on the roof at Hudson Terrace when we mistakenly took the elevator. Things were moving along just fine until all the sudden the elevator came to a shaking halt! Dave, myself and 8 other people were trapped in very close and steamy quarters for what seemed like an eternity! About 25 minutes later we were saved…each of us had to be lifted up from the elevator shaft out of a small slit at the top of the door. Boy did we all make an entrance! I do have to admit that I remained collectively calm and somewhat humorous during our little crisis which was a surprise to me, as I for sure thought I would have a meltdown if I ever found myself stuck in an elevator.

Once we finally made it up to the roof terrace and took some deep breaths of fresh air, we were ready (very ready) for a glass of the Newton wine! Dave and I started with the Unfiltered Chardonnay which was delightful. I am usually not a California Chardonnay fan, but I found this one to be perfectly balanced with the right amount of oak to acidity. The Chardonnay was paired with a shot glass full of rich and creamy lobster bisque, and a smoky seared scallop with red pepper and zucchini slaw.

We then moved on to the Unfiltered Merlot, which was paired with a mushroom ravioli served in a veal demi-glace sauce topped with duck breast (I gave my duck to Dave since I’m still only eating fish). The pairing worked nicely, although the demi-glace was a bit too thick and hearty for the delicate ravioli. The Merlot, was full-bodied and had notes of plum, chocolate and truffle, and a long. Another nice wine from Newton!

The third wine we tried was the Unfiltered Cabernet Sauvignon, it was dynamite! It was elegant, earthy with hints of cherry and cassis. It was paired with a beef tenderloin (again gave mine to Dave) with a colorful stack of grilled vegetables. As I was enjoying my glass of the wonderful Cabernet, I was introduced to Su Hua Newton, owner of Newton Vineyards. She is a spunky woman with a flair for life, but takes her wine very seriously and has been known in the past to declassify her wines if she isn’t happy with them. Su Hua prefers to make her wines unfiltered so the natural fruit characteristics achieved in the vineyards are preserved and the wine is reflective of the region’s terroir.

Su Hua Newton (center) with Myself, Dave and our Elevator friends

After sharing a few laughs with the fabulous Su Hua, I moved on to the last wine of the evening: The 1994 Puzzle! It is Newton Vineyard’s iconic Bordeaux Blend, made up of Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot, and it is amazing! The wine burst in my mouth but rounded out like a cashmere scarf on my tongue. This is the type of wine you want to enjoy after a long day at work while reading a trashy novel! The Puzzle was served alongside the dessert course, which was an average chocolate torte of some-sort with berries. I honestly would have just preferred the Puzzle on its own or maybe with a small piece of aged Gouda.

Just as a few rain clouds started to gather up above we said our goodbyes and were on our way…down the stairs, you must be crazy if you think I would try to get on that elevator again!

Newton has definitely captured my attention with their wines and their lovely owner. I look forward to sampling more from their collection.

If you would like further information about Newton Vineyards, their website is: http://www.newtonvineyard.com/

If you are interested in visiting Newton, they offer Tours and tasting by appointment only Tuesday through Sunday from 11:00am to 2:30pm. Price is $35 per person.

Newton Vineyard

2555 Madrona Avenue

St. Helena, California 94574

Phone: 707.963.9000

BBQ in the City

2009-06-14T13:28:00.011-04:00

Yesterday, on Saturday it doesn't matter Day, I wandered over to Madison Square Park to check out the 7th Annual Big Apple Barbecue Block Party! Some of the county's best Pitmasters were serving up their award-winning 'cue to us NYC foodies giving Shake Shack a run for their money. Other than straight BBQ the event also included a main stage with alternating Bluegrass performers, a Beer Garden, and small booths of goodies featuring the various sponsors.

As I fought my way through the floods of hungry people, while stopping along the way for a few free samples of Ice-Cream and Snapple Sno-Cones, I finally arrived at my destination of choice: The PIT! A few years ago, I had the pleasure of meeting the Pit's big boss Ed Mitchell at the James Beard Awards and have been dreaming about his BBQ ever since. He is very jolly man, known for cooking fantastic Eastern North Carolina-style 'cue, specializing in whole hogs. I eagerly got in the mile long line (in the rain) and began to wait for the melt in your mouth Pulled Pork sandwich he was dishing out.

Pitmaster Ed Mitchell in his overalls drinking a Bud

Waiting in the Rain

After about 25 minutes I finally had it! Not only was I excited about actually eating it, but it was also a pretty significant moment for me, as for those of you who know me well know I haven't eaten meat in over 4 months....so this little sandwich had a lot riding on it since I was about to brake my "meat free" streak. As I took my first bite, I fell in love all over again! It was perfectly tangy, salting, smokey, tender and delicious, served with a side of well seasoned slaw...YUM! It was worth the wait and indulging in a little meat (for the day). For more information on Ed, check out http://www.thepit-raleigh.com/

The Whole Hog Pulled Pork Sandwich

Happy Campers!

Take me out to the Ball Game

2009-06-09T14:11:00.010-04:00

The New Yankee Stadium dishes out more than Peanuts and Cracker Jack at its premiere restaurant, NYY Steak---with an interior that pays homage to the boys in Blue and menu to boot, this 115 seat Yankee eatery offers an upscale alternative to standard stadium fair. NYY Steak is equipped with flat panel TVs continuously tuned to programs on the Yankees Entertainment & Sports Network, making up for its lack of a field view. Whimsical walls that boast original signatures of past and present Yankees, and framed pictures of baseball greats help create a club-level atmosphere.

Executive Chef Jason Tilmann, alum of David Burke & Donatella, crafts a hearty line-up of traditional steakhouse items and signature dishes---try the Iceberg Wedge Salad equipped with a shot of vodka and blue cheese stuffed olive to begin; or the plump Maryland Lump Crab Cakes with a bouquet of micro greens. Entrees go up to bat with some of New York’s famous Steakhouses---the 10 oz. U.S.D.A Prime New York Strip Steak with Au Poivre Sauce is prepared perfectly juicy; the larger than life Lemon Pepper Halibut served on the bone is flavorful and flaky; and Jeter’s favorite the Crispy Free Range Organic Chicken with guanciale polenta and wild mushrooms is comfort food at its finest. Satisfying sides include crispy garlic steak house fries, decedent lobster mac & cheese, and sautéed fresh asparagus. In place of a typical bread basket, Tilmann serves up his interpretation of a pretzel bagel with mustard butter to accompany the meal. Desserts hit a home-run with the Yogi Berra inspired Yoo Hoo Float; the majestic NYY Steak 151 Volcano made with a mound of vanilla bean ice cream covered in Heath Bar then flambéed table with a shot of 151; and a traditional New York Style Cheesecake. Note: On home game days, the restaurant will only be open to ticket holders.

Lemon Pepper Halibut

Hearty Sides: Lobster Mac & Cheese, Mushrooms and Asparagus

151 Volcano (Yum)

My review ( the more edited version) can be found at Gayot.com:
http://www.gayot.com/restaurants/nyy-steak-bronx-ny-10451_1ny090504.html

Chakras to me

2009-06-09T02:03:00.006-04:00

If you haven't heard of Kundalini Yoga, I urge you to try it...it is definitely an experience! Last month when my good friend Amy invited me to stay at her lovely Montecito home overlooking the ocean and mountains to do a 10 day yoga detox/cleanse with her, I couldn't refuse. I mean, she had me at Beach in Santa Barbara! Not only was it perfect timing to get in shape for Summer, but also it was a chance to try something new: Kundalini Yoga!

After a bit of research before the cleanse, I learned that Kundalini Yoga is the most powerful and inclusive of all yogas. It blends breathing, movement, stretching, meditation and chanting (yes chanting). Kundalini yoga is sometimes called "the yoga of awareness" because it awakens the "kundalini" an inherent form of dormant energy that exists within the body (a coil in the spine) and moves the energy through the chakras.

Benefits include enhanced health and well being, greater physical flexibility, stronger and balanced immune, digestive, eliminative, and nervous systems. And helps one to gain greater calmness, clarity, creativity, and improved concentration. And added bonus: regular practice in Kundalini can greatly increase your levels of sexual energy leading to a wonderfully enhanced sex life.

I have to admit, I was a bit of a skeptic before going in, but after the first day I was an addict! The energy in the room was incredible, so much so that I could actually feel it around me...no joke. Siddhi our yoga guide had the most soothing voice and calming demeanor. She started each class with a song/chant called *Wahe Guru, where we would sit cross-legged and repeat the words Wahe Guru over and over starting in a deep low voice (think bottom of the belly) and go up the scale until it felt like we reached the top of our heads with a high pitched voice. The vibration in the song helped to excite the chakras and start the flow of energy. All very foreign, yet interesting stuff to me! In addition to the daily chanting, Siddhi focused each day around an organ in the body (i.e. liver) to detox, so we would preform certain intense yoga poses (some which left me in pain the next day) and a bit of cardio in the form of dance and movement flow to help release the toxins from that specific organ.

Along with the yoga portion of the detox we also followed a pretty rigid diet plan. This was the part that I had the most fun with! Siddhi provided a list of foods we were able to enjoy during the 10 days, most of which included fruits and vegetables (think extreme vegan), and we were instructed to eat every 2-3 hours. Each day I created a refreshing juice blend, a fulfilling salad and a flavorful dinner for Amy and I. After a few days we both felt amazing and much lighter...not just in the physical sense but also mentally. Here is one of my favorite recipes that I created (perfect for a summer day):

Quinoa Veggie Salad:

Ingredients:
1/2 cup Quinoa
1 1/2 cup water
1 Zucchini (cubed)
1/2 cup Grape tomatoes (halved)
6 Asparagus (cut into 1 inch pieces)
10 Kalamata Olives (pitted and chopped)
12 Basil Leaves (chopped)
Juice of 1 lemon
1 TBS Olive Oil
Fresh Ground Black Pepper

Directions:
Combine quinoa and water in a small pot, bring to a boil then cover and simmer for 15 minutes (or until liquid is gone). Then set aside.

In a saute pan, combine olive oil, zucchini and asparagus. Cook for 3 minutes, then add tomatoes and cook for an additional minute. Remove from heat.

In a serving bowl add quinoa, sauteed veggies, olives, basil and lemon juice and mix. Top with fresh ground pepper and serve.

Yield: 2-3 servings

All and all my Kundalini Yoga detox experience was wonderful and I would highly recommend it! Check out Siddhi's website for information on her upcoming events, http://www.siddhisyoga.com/ or check into a yoga studio around you for Kundalini classes. If anyone is interested in more recipes, just let me know and I will gladly send them over :)

*Wahe (Wha-hay) means “Wow” or “Ecstacy.” It’s sort of an exclamation of the joy of existence. ‘Gu’ means darkness and ‘Ru’ means light. So Gu-Ru is basically the transformation from dark to light, which is why we have associated the word with ‘enlightened’ or masterful individuals.

RECIPE: Summer Thyme Cooler

2009-06-08T02:03:00.010-04:00

I created this cocktail in the Summer of 2008 during a roof-top party in NYC. It is a wonderful and refreshing drink to share with friends on a hot Summer day!

Ingredients:

5 cups Fresh Seedless Watermelon (cubed)
2 TBS Fresh Squeezed Lemon Juice
1/4 cup Thyme infused simple syrup
1 cup Vodka
1/2 cup Lemoncillo
Crushed Ice
Sparkling Water
10 Sprigs of Thyme

Directions:

Start by making the simple syrup (1 part sugar to 1 part water), dissolve sugar into water in a small sauce pan over low heat. Add 5 sprigs of Thyme into the mixture and let sit for 15 minutes to infuse the flavor.

In a blender combine watermelon cubes, lemon juice and simple syrup. Pulse until blended together, then add the vodka and Lemoncillo and pulse for a few seconds until combined.

Pour into chilled highball glasses filled halfway with crushed ice. Garnish with a splash of sparkling water and a sprig of Thyme!

Yield: 4-5 Drinks