FOOD & WINE NEWS
Award-Winning Journalist Turned Foodie Turned Author, Anupy Singla
Award-winning journalist turned foodie turned author, Anupy Singla is tackling the fear of “cooking Indian.” A three-time author, her latest, Indian for Everyone, coming in Fall of 2014, is a compilation of the most popular Indian recipes outside of India. From Spinach Pakoras to Aloo Gobi, Tandoori Chicken, and even key desserts - it's all in there. The recipes are authentic but then show you how to make them healthier, lighter, and even vegan and Gluten Free (GF) where it makes sense. More>>>
Frozen Food Created by a Certified Master Chef? — A Culinary Revolution
Dining alone, or the need to create a meal on the fly, commonly means having to settle for run-of-the-mill takeout, or bland, unsophisticated dinners from the frozen food aisle. With the singles population at an all-time high and Americans busier than ever before, there is a new kid on the block making a splash… and not for the first time.
For 30 years, entrepreneur Sam Metzger has been pushing the envelope by delivering never before seen, cutting edge food. As co-founder and CEO of Chipwich (the cookie ice cream sandwich) until its sale in 2002, he grew this brand over 20 More>>>
For 30 years, entrepreneur Sam Metzger has been pushing the envelope by delivering never before seen, cutting edge food. As co-founder and CEO of Chipwich (the cookie ice cream sandwich) until its sale in 2002, he grew this brand over 20 More>>>
Delano Las Vegas, Unveils Curated Craft Cocktail Program at Franklin
A distinctive social experience beckons guests this September as Delano Las Vegas, The Strip’s newest hotel, unveils the inspired cocktail program at its eclectic lobby lounge, Franklin.
The luxury hotel's centerpiece for socializing, sipping and sampling, Franklin will offer an ever-evolving atmosphere that appeals to all senses. The intimate and sophisticated environment will incorporate gold lighting, hues of deep blue and bronze, and statement navy sheers that drape from ceiling to floor and shimmer with sparkling lights reminiscent of fireflies at dusk. Elevating the energy of the lobby, Franklin will buzz with live entertainment, including dynamic performances and beats from the hottest up-and-coming DJs. More>>>
The luxury hotel's centerpiece for socializing, sipping and sampling, Franklin will offer an ever-evolving atmosphere that appeals to all senses. The intimate and sophisticated environment will incorporate gold lighting, hues of deep blue and bronze, and statement navy sheers that drape from ceiling to floor and shimmer with sparkling lights reminiscent of fireflies at dusk. Elevating the energy of the lobby, Franklin will buzz with live entertainment, including dynamic performances and beats from the hottest up-and-coming DJs. More>>>
Whisler’s in East Austin Opens New Mezcal Bar
Whisler’s, the acclaimed bar in East Austin, recently opened Mezcalería Tobalá, a Mezcal-centric bar. The new addition is located upstairs with a view into the main bar below in a refurbished storage space; it will be open Thursday through Saturday evenings starting at 9pm.
Mezcaleria Tobalá features an array of mezcales served in a traditional More>>>
Mezcaleria Tobalá features an array of mezcales served in a traditional More>>>
The Love of Food & Wine
On a recent Tuesday evening, Food Network Celebrity Chef, Maneet Chauhan, partnered up with Chef Silvio Suppa at his beautiful Madison, CT restaurant Café Allegre. Together, they created a masterpiece of a meal to raise money for a young man in need of a life-saving medical treatment. The succulent dishes were paired with very generously donated wines—a pinot noir from Williams Selyem and the Banfi Centine Toscana Bianco.
Each attendee was treated to a specialty cocktail custom-designed by Chef Chauhan and featuring Four Roses Bourbon, a wine-paired appetizer and entree, a More>>>
Each attendee was treated to a specialty cocktail custom-designed by Chef Chauhan and featuring Four Roses Bourbon, a wine-paired appetizer and entree, a More>>>
Marchal At Hotel D'Angleterre, Copenhagen, Receives A Michelin Star
Marchal at Hotel d'Angleterre, Copenhagen, has been awarded its first Michelin star by the influential Michelin Guide, it was announced yesterday at a special awards news conference in Stockholm. Under the command of 31-year-old Executive Chef Ronny Emborg, the newly re-imagined Marchal becomes Denmark's only Michelin-rated hotel restaurant and garners the d'Angleterre's first star in 258 years.
Marchal at the d'Angleterre (recalling the French barber who opened his restaurant here in 1755) offers an inventive mix of Nordic and French cuisines. Recently re-opened after a two-and-a-half-year renovation of the entire hotel, Marchal has quickly become a local and international favorite. Its kitchen, menu and vision are masterminded by the charismatic Chef Emborg...More>>>
Marchal at the d'Angleterre (recalling the French barber who opened his restaurant here in 1755) offers an inventive mix of Nordic and French cuisines. Recently re-opened after a two-and-a-half-year renovation of the entire hotel, Marchal has quickly become a local and international favorite. Its kitchen, menu and vision are masterminded by the charismatic Chef Emborg...More>>>
CABS of Distinction
The Paso Robles CAB (Cabernet and Bordeaux) Collective (PRCC) announced details for its second annual CABs of Distinction events, April 22 - 26, 2014.
After the success of the inaugural CABs of Distinction event (launched last year to celebrate and promote Cabernet Sauvignon and red Bordeaux varietals produced in Paso Robles, California) and the increased exposure and credibility from Paso Robles being named Wine Region of the Year byWine Enthusiast Magazine, the PRCC has geared up for even more exciting events in 2014. The CABs of Distinction events will take place in locations across the Paso Robles AVA with enhanced sommelier, media, trade and consumer More>>>
After the success of the inaugural CABs of Distinction event (launched last year to celebrate and promote Cabernet Sauvignon and red Bordeaux varietals produced in Paso Robles, California) and the increased exposure and credibility from Paso Robles being named Wine Region of the Year byWine Enthusiast Magazine, the PRCC has geared up for even more exciting events in 2014. The CABs of Distinction events will take place in locations across the Paso Robles AVA with enhanced sommelier, media, trade and consumer More>>>
Adirondack Cookbook!
With the wild woods just outside their doors, Adirondackers historically have had a plethora of food choices that could be hunted, gathered, and harvested. Adirondack Cookbook offers nearly 100 modern recipes created with a rustic twist that take full advantage of both cultivated and wild foods. The archival photography from The Adirondack Museum and fascinating side notes add to this culinary adventure and give the full flavor life in the Adirondacks.
Dandelion Salad, Pan-Fried Trout, Maple-Glazed Root Vegetables, and Strawberry and Rhubarb Cobbler are just a few of the recipes that will bring camping in the Adirondacks to mind. More>>>
Dandelion Salad, Pan-Fried Trout, Maple-Glazed Root Vegetables, and Strawberry and Rhubarb Cobbler are just a few of the recipes that will bring camping in the Adirondacks to mind. More>>>
New Positioning, Package For Hahn SLH Estate Wines
Hahn Family Wines is promoting the Santa Lucia Highlands appellation with a bold and elegant packaging change to its flagship Hahn estate wines. Starting with the 2012 vintage, the labels of Hahn SLH Pinot Noir and Hahn SLH Chardonnay will have the initials ‘SLH’ as the predominant feature. The changes represent the winery’s ongoing commitment to its long-time home.
“Our Hahn SLH Pinot Noir and Chardonnay embody the Santa Lucia Highlands’ distinct character, and we wanted to raise awareness of the appellation from which these extraordinary wines originate,” said Philip Hahn, second-generation vintner and CEO of Hahn Family Wines. “It’s the location of our vineyards that makes the Hahn SLH wines special.” More>>>
“Our Hahn SLH Pinot Noir and Chardonnay embody the Santa Lucia Highlands’ distinct character, and we wanted to raise awareness of the appellation from which these extraordinary wines originate,” said Philip Hahn, second-generation vintner and CEO of Hahn Family Wines. “It’s the location of our vineyards that makes the Hahn SLH wines special.” More>>>
Elite Nation and Dom Perignon Rock New Jersey
January 30th, 2014, Elite Nation & Dom Perignon presented a "Taste of the Best Wine Extravaganza". Held at one of New Jersey's most notable and up-scale venues The Chart House, Taste of the Best Wine Extravaganza kicked off in a sports and star studded fashion. The privately exclusive wine tasting offered classic pours of Belvedere Vodka, Fulcrum, Cheval des Andes, Bodega Catena Zapata, Glenmorangie Single Malt Scotch Whisky, Bodegas Faustino, Hennessy Cognac and more!
(photo by Will Cadena)
Taste of the Best Wine Extravaganza's beneficiary silent auction boasted items such as NFL Superbowl Tickets, autographed NFL & NBA memorabilia, a Sam Bass (NASCAR) hand-painted guitar, a vacation stay in the Dominican Republic and a 4,000$ python, leather and fur handbag. Silent auction proceeds were geared towards The Hope For Children Foundation of New Jersey.
On side of Taste of the Best Wine's VIP Dom Perignon gifting room with sounds by DJ Quiana Parks, sat Elite Nation's star studded red carpet (Sponsored by Paul Miller Porsche) which included NFL honorees Chris Doleman (Hall of Fame Vikings), Joe Klecko(Jets), Lee Rouson (Giants), Mike Adams (Broncos), John Starks (New York Knicks), Alisa Maria (RHONJ, Designer), Jennifer Williams(Basketball Wives), Damien Escobar (Emmy Award Winning Violinist), Judy Sahagian (Judy Networks Real Estate) & more.
Food Network & Celebrity Chef Plum cooked up famous hors d'oeuvres in the Dom Perignon Room as official media sponsor Pro Player Insider scoured the floor for the most giving of interviews. Bassist Bob Cranshaw provided jazzed tunes throughout the night among high tiers of ice sculptures and large Riedel wine glasses. Guests left satisfied with take home gifts of hand rolled Dominican cigars and vintage Dom Perginon champagne bottles and Numanthia Termes red wine.
(photo by Will Cadena)
Taste of the Best Wine Extravaganza's beneficiary silent auction boasted items such as NFL Superbowl Tickets, autographed NFL & NBA memorabilia, a Sam Bass (NASCAR) hand-painted guitar, a vacation stay in the Dominican Republic and a 4,000$ python, leather and fur handbag. Silent auction proceeds were geared towards The Hope For Children Foundation of New Jersey.
On side of Taste of the Best Wine's VIP Dom Perignon gifting room with sounds by DJ Quiana Parks, sat Elite Nation's star studded red carpet (Sponsored by Paul Miller Porsche) which included NFL honorees Chris Doleman (Hall of Fame Vikings), Joe Klecko(Jets), Lee Rouson (Giants), Mike Adams (Broncos), John Starks (New York Knicks), Alisa Maria (RHONJ, Designer), Jennifer Williams(Basketball Wives), Damien Escobar (Emmy Award Winning Violinist), Judy Sahagian (Judy Networks Real Estate) & more.
Food Network & Celebrity Chef Plum cooked up famous hors d'oeuvres in the Dom Perignon Room as official media sponsor Pro Player Insider scoured the floor for the most giving of interviews. Bassist Bob Cranshaw provided jazzed tunes throughout the night among high tiers of ice sculptures and large Riedel wine glasses. Guests left satisfied with take home gifts of hand rolled Dominican cigars and vintage Dom Perginon champagne bottles and Numanthia Termes red wine.
India Festive Food Week launches to critical acclaim in the U.S.
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.
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. More>>>
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.
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. More>>>
Margaux Opens Bringing Abundant Flavor To Greenwich Village
Tucked away in the recently opened historic Marlton hotel, lies Greenwich Village’s newest hidden gem, Margaux, opening today, January 6, for breakfast, lunch and dinner.
Chefs Michael Reardon, formerly of Shutters on the Beach, Santa Monica, and Tra Vigne in Napa, and Jeremy Blutstein, of Tremont, Eataly, and The Crow’s Nest in Montauk, will helm the kitchen. Margaux will serve dishes with sunny, dynamic flavors, influenced by the cultures and cuisines of the southern and eastern Mediterranean, France and California. With an ethos of seasonality and healthy ingredients, the menu changes daily, offering the highest quality food and drink without pretense.
Each dish is conceived with organic, local ingredients, including starters such as: the Farmer’s Board ($19), a colorful sampling that includes avocado hummus, red quinoa tabouli, spicy sweet potato and roasted beets with grains of paradise, a Cauliflower Custard with crispy Brussels leaves and acorn squash ($9), Black Bass Crudo with aji amarillo and yuzu ($12), and a Winter Citrus Salad with escarole, olives, and almonds ($11). Heartier mains include the Dayboat Cod prepared with savoy cabbage with Maine kelp and sea bean ($24) and the Rotisserie Chicken with Urfa biber, sweet potato, and green harissa ($21). The cocktails, designed by Bar Manager Hunter Orahood, emulate the menu’s focus on seasonality paying homage to the neighborhood’s rich Beat history, including The Marlton House andBohemian Sidecar ($13).
Located in the rear of the hotel behind the lobby bar, the cozy 98-seat cafe, designed by MacPherson, is seeped with precious charm. Lush green banquet seating and fresh plants in porcelain potting surround the light-filled space, and the walls are adorned with antique glass mirrors, chic light fixtures, and floral tiles hand-picked by MacPherson in Argentina. A breathtaking skylight atrium spans the cafe’s back wall further enhancing the airy, romantic sentiment.
Chefs Michael Reardon, formerly of Shutters on the Beach, Santa Monica, and Tra Vigne in Napa, and Jeremy Blutstein, of Tremont, Eataly, and The Crow’s Nest in Montauk, will helm the kitchen. Margaux will serve dishes with sunny, dynamic flavors, influenced by the cultures and cuisines of the southern and eastern Mediterranean, France and California. With an ethos of seasonality and healthy ingredients, the menu changes daily, offering the highest quality food and drink without pretense.
Each dish is conceived with organic, local ingredients, including starters such as: the Farmer’s Board ($19), a colorful sampling that includes avocado hummus, red quinoa tabouli, spicy sweet potato and roasted beets with grains of paradise, a Cauliflower Custard with crispy Brussels leaves and acorn squash ($9), Black Bass Crudo with aji amarillo and yuzu ($12), and a Winter Citrus Salad with escarole, olives, and almonds ($11). Heartier mains include the Dayboat Cod prepared with savoy cabbage with Maine kelp and sea bean ($24) and the Rotisserie Chicken with Urfa biber, sweet potato, and green harissa ($21). The cocktails, designed by Bar Manager Hunter Orahood, emulate the menu’s focus on seasonality paying homage to the neighborhood’s rich Beat history, including The Marlton House andBohemian Sidecar ($13).
Located in the rear of the hotel behind the lobby bar, the cozy 98-seat cafe, designed by MacPherson, is seeped with precious charm. Lush green banquet seating and fresh plants in porcelain potting surround the light-filled space, and the walls are adorned with antique glass mirrors, chic light fixtures, and floral tiles hand-picked by MacPherson in Argentina. A breathtaking skylight atrium spans the cafe’s back wall further enhancing the airy, romantic sentiment.
A Rotten Turnout for the French Wine Harvests in 2013
A rotten turnout for the French harvests in 2013, with just 43.2 million hl produced
With a reported harvest of 43.2 million hectolitres, the 2013 vintage has scraped in just above all-time smallest harvest of 2012 (41.2 million hl). Even though the two harvests seem to have a lot in common (lateness, millerandage, hail...) the most recent evalutation from the Ministry of Agriculture would lead you to believe that the French vineyards only needed locusts to have been hit by all 10 of the Egyptian plagues in 2013. It must be said that since springtime, this vintage has been doomed, «despite the initial abundance of bunches» the «rains and cool weather during the flowering season brought about leaking and millerandage», then «various summer hailstorms» managed to eat away at any potential production. Then to finish it off «rain during the harvests led to a late enlargement of the berries and to the unusual development of botrytis».
Grey rot developed extensively on on the chardonnay grapes of Burgundy, the trebbiano grapes of Charentes and more generally across the vineyards of Alsace, Anjou, Ardèche, Beaujolais, Central Loire and the South-West (Bordeaux included...) This trend caused Agreste to lower the volume of the French harvest by a further 1.8 million hl ( the estimate one month ago was for 44 million hl). However, three regions are bucking this trend: Champagne, which was spared the grey rot (2.8 million hl predicted for 2013, +43% on 2012), Languedoc-Roussillon, where there was a good vintage (13.5 million hl, +13% on 2012) and Corisca, whose red grape varieties have just ripened (321 000 hl, +5% on 2012).
On 1st November, the Ministry of Agriculture predicted that, in 2013, France would produce 19.1 million hl of AOC wines (-3% on 2012), 12.1 million hl of IGP wines (+8%), 7.4 million hl of wine-based spirits (-2%) and 2.7 million hl of other wines (+36%).
With a reported harvest of 43.2 million hectolitres, the 2013 vintage has scraped in just above all-time smallest harvest of 2012 (41.2 million hl). Even though the two harvests seem to have a lot in common (lateness, millerandage, hail...) the most recent evalutation from the Ministry of Agriculture would lead you to believe that the French vineyards only needed locusts to have been hit by all 10 of the Egyptian plagues in 2013. It must be said that since springtime, this vintage has been doomed, «despite the initial abundance of bunches» the «rains and cool weather during the flowering season brought about leaking and millerandage», then «various summer hailstorms» managed to eat away at any potential production. Then to finish it off «rain during the harvests led to a late enlargement of the berries and to the unusual development of botrytis».
Grey rot developed extensively on on the chardonnay grapes of Burgundy, the trebbiano grapes of Charentes and more generally across the vineyards of Alsace, Anjou, Ardèche, Beaujolais, Central Loire and the South-West (Bordeaux included...) This trend caused Agreste to lower the volume of the French harvest by a further 1.8 million hl ( the estimate one month ago was for 44 million hl). However, three regions are bucking this trend: Champagne, which was spared the grey rot (2.8 million hl predicted for 2013, +43% on 2012), Languedoc-Roussillon, where there was a good vintage (13.5 million hl, +13% on 2012) and Corisca, whose red grape varieties have just ripened (321 000 hl, +5% on 2012).
On 1st November, the Ministry of Agriculture predicted that, in 2013, France would produce 19.1 million hl of AOC wines (-3% on 2012), 12.1 million hl of IGP wines (+8%), 7.4 million hl of wine-based spirits (-2%) and 2.7 million hl of other wines (+36%).
Chef Nick Di Bona Partners with New York-Based Celano Design Studio
Larchmont, NY-- Italian-American Chef Nick Di Bona has partnered with New York-based Celano Design Studio to create his first restaurant, Madison Kitchen.
A native of Westchester, 28 year old Chef Di Bona has already proven himself a creative force in his own right, serving as Executive Chef at the renowned Pratt’s Inn and helping to bring its highest Zagat rating to date. Madison Kitchen will be Di Bona’s first solo restaurant venture, and will feature Di Bona’s personal twist on New American. “I wanted to offer an eclectic mix of good food. Westchester has a lot to offer, Asian markets, Italian grocers.” Inspired by Di Bona’s Italian-American background, his respect for fresh and locally sourced ingredients, and his continuous search for new combinations of food and flavor, Madison Kitchen will bring delicious, inventive cuisine to Larchmont.
After tapping Vincent Celano to create the space, Di Bona and Celano established a close working relationship, collaborating directly to drive the concept for Madison Kitchen. In the bar and lounge area, the reclaimed wood bar and bio-fueled fireplace creates an intimate vibe, complemented by the modern black tile feature wall and custom zinc bar top. “Nick was looking for an upscale yet comfortable atmosphere,” says Vincent Celano of Celano Design Studio. “We incorporated structural showpieces like the fireplace, complemented by modern textures, to achieve that fusion of rustic and modern we were looking for.” The fireplace connects the lounge to the main dining area, where chevron patterned wood plank ceilings and textured stone walls follow a rustic theme. Frank Savastano of Dufine Furniture crafted a custom leather tufted banquette at the back of the space that stands nearly seven feet high. The design team incorporated a variety of lighting elements, from hanging pendants in the lounge to vintage brass drum fixtures in the dining room, creating a warm glow throughout the whole space.
A native of Westchester, 28 year old Chef Di Bona has already proven himself a creative force in his own right, serving as Executive Chef at the renowned Pratt’s Inn and helping to bring its highest Zagat rating to date. Madison Kitchen will be Di Bona’s first solo restaurant venture, and will feature Di Bona’s personal twist on New American. “I wanted to offer an eclectic mix of good food. Westchester has a lot to offer, Asian markets, Italian grocers.” Inspired by Di Bona’s Italian-American background, his respect for fresh and locally sourced ingredients, and his continuous search for new combinations of food and flavor, Madison Kitchen will bring delicious, inventive cuisine to Larchmont.
After tapping Vincent Celano to create the space, Di Bona and Celano established a close working relationship, collaborating directly to drive the concept for Madison Kitchen. In the bar and lounge area, the reclaimed wood bar and bio-fueled fireplace creates an intimate vibe, complemented by the modern black tile feature wall and custom zinc bar top. “Nick was looking for an upscale yet comfortable atmosphere,” says Vincent Celano of Celano Design Studio. “We incorporated structural showpieces like the fireplace, complemented by modern textures, to achieve that fusion of rustic and modern we were looking for.” The fireplace connects the lounge to the main dining area, where chevron patterned wood plank ceilings and textured stone walls follow a rustic theme. Frank Savastano of Dufine Furniture crafted a custom leather tufted banquette at the back of the space that stands nearly seven feet high. The design team incorporated a variety of lighting elements, from hanging pendants in the lounge to vintage brass drum fixtures in the dining room, creating a warm glow throughout the whole space.
