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 Greece's Shining Stars - Molyvos Restaurant and Estate Voyatzi Team Up!
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By Vivek Deora

Situated in Midtown West in the shadow of the esteemed Carnegie Hall, Molyvos has been dazzling its patrons with authentic Greek cuisine since 1997. This past week I was fortunate enough to attend a special Greek wine pairing, highlighting an array of fabulous dishes with the perfect wine selections.

Our wine sponsor, Estate Voyatzi was at the ready to accompany the culinary masterpieces presented by a collaboration between Molyvos Executive Chef, Carlos Carreto and consulting Greek Celebrity Chef, Diane Kochilas. Yannis Voyatzis whose family has a three-generation heritage as winemakers was on hand to deliver details about the wines from one of Greece’s leading vineyards.


We started off our feast with Kozani Saffron Seared Scallops (grilled leeks, carrots, Lesvos basil, citrus and caper sauce) paired with the Assyrtiko Chardonnay-Malvasia Aromatica, Ktima Voyatzi, Velento, 2013. Executed to perfection this was a spectacular beginning that rapidly started to articulate the beauty of the wines being presented.

Next up was the quite unique Braised Octopus Ravioli (tomato, spices, Voyatzis Xinomavro) paired with the Xinomavro, Ktima Voyatzi, Velvento, 2009, as well as used in the braising liquid, this was a unique and delicious dish.

The third course consisted of the Rabbit Salmi (pearl onions, warm spices, red wine, raisins, potato roasted garlic crema) paired with both the 2007 and 2010 Xinomavro, Merlot-Cabernet Sauvgnon, Ktima Voyatzi, Velvento. Traditional and was delicious. 

To finish us off, we indulged in the Kozani Milk Pie (strawberry rhubarb spoon sweet) paired with Xinomavro‐Moschomavro, Ktima Voyatzi, Velvento, 2013—a happy ending indeed! 

All in all, a superlative experience. Molyvos is a world-class Greek restaurant by any measure and Estate Voyatzi has truly opened my eyes to what a gift wines from Greece can be. 

www.molyvos.com
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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