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India Festive Food Week launches to critical acclaim in the U.S.
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By Doug Singer

On Saturday January 18th, a wide array of media, food writers and eager epicurean enthusiasts gathered as Food Network Celebrity Chef, Maneeet Chauhan and two-time Michelin-starred Chef, Hemant Mathur participated in the first ever Masterclass, as a part of the new culinary initiative, India Festive Food Week 2014. 

India Festive Food Week offers its participants insights into an expansive choice of regional cuisines including Awadhi, Mughlai, Rajasthani, Gujarati, Bengali and Udupi, amongst others. Gourmands can explore and be educated about the true flavors of the Indian palate at select fine dining Indian restaurants in participating cities. This is the beginning of a movement to properly educate Americans on the vast options and diversity that make up Indian cuisine. 
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Both chefs presented compelling cooking demonstrations to a full house of eager foodies seeking to be educated about Indian fare and to sample the wares some of the best Indian chefs in the United States. 

Additionally, Chef Chauhan delivered an expertly crafted beer cocktail that is one of a series of recipes that may be offered at restaurants nationally through a partnership with Kingfisher beer. 

Indian Festive Food Week has been such a tremendous success that it has been extended through January 26th in New York, Connecticut, New Jersey and Chicago. Additionally, plans are already in the works for an India Festive Food Week in Washington, D.C., California, Texas and Rhode Island. To find out more visit www.iffw.us
By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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