Duecy Plate

Taste Everything: Secret is Homemade Noodles

2012-01-17T11:26:00.012-05:00

It's snowing here today, and cold weather inspries warm hearty meals. The lasagna recipe below is a family favorite that we've adapted to make our own. When we make it for company they always rave about it's flavor. While my husband makes his own sauce - and we encourage you to do the same for this recipe - that's not our secret. It's homemade pasta. Making your own homemade pasta is quite easy; eggs, flour, water and a little olive oil. And, you don't need one of those fancy stand mixers which can be bulk and heavy, you only need a good old fashioned hand crank machine.

Here's what you'll need and what you'll need to do:

2 tablespoons olive oil1 cup chopped onion (1 onion)

2 garlic cloves, minced

1 1/2 pounds ground turkey sausage

4 cups homemade pasta sauce

Kosher salt

Freshly ground black pepper

Cooked lasagna noodles

15 ounces ricotta cheese

4-8 ounces creamy goat cheese, crumbled (the more the better)

2 tablespoons flat leaf Italian parsley, chopped

1 cup grated Parmesan cheese, plus 1/4 cup for sprinkling

1 extra-large egg, lightly beaten

1 pound fresh mozzarella, thinly sliced
9x12x2 inch baking dish

Preheat the oven to 400 degrees. Heat the olive oil in a large (10- to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for about a minute more. Add the ground sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add your homemade sauce to the sausage, onions and garlic and bring to a simmer.

Simmer, uncovered, over low heat, for about 15 minutes for flavors to meld.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 x 12 x 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Next, add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan cheese.

Bake for 30 minutes, until the sauce is bubbling.

Foodie Vacations

2011-09-14T13:53:00.007-04:00

Tasting Table, together with Oregon Bounty, has put together an interactive list of some of Oregon's best farm-to-table vacations. From the Oregon Coast, to Portland, to the Willamette Valley, the list is broken out by region and provides seven short tasty itineraries for you to choose from.

The complete guide to "Oregon's Tastiest Trails" can be found here.

Walrus & The Carpenter No. 3

2011-08-17T16:12:00.011-04:00

Today, a foodie friend of mine in Virginia sent me a link to bon appetit's Top 10 Best New Restaurants. It's an exciting new list of places to visit and of course, try. What impresses me most about this list is its variety. From urban to elegant and low country to open country, the list is truly an eclectic mix of kitchens that doesn't skew to one type of dining experience or another.
Of course, it comes as no surprise that Seattle's own Walrus & The Carpenter ranked No. 3. One of own favorites! Below is the complete list:

No. 1 - Husk; Charleston, SC
No. 2 - Mission Chinese Food; San Francisco
No. 3 - Walrus & The Carpenter; Seattle
No. 4 - Travail Kitchen and Amusements; Robbinsdale, MN.
No. 5 - Ruxbin; Chicago
No. 6 - Talula's Garden; Philadelphia
No. 7 - Son of a Gun; Los Angeles
No. 8 - M Wells; Long Island City, NY.
No. 9 - Congress; Austin, TX.
No. 10 - Bondir; Cambridge, MA.

Summer Camps for Foodies!

2011-08-10T19:21:00.019-04:00

Send your kids to summer camp, but treat yourself to one of these decadent foodie camps this fall!

2011 Fall Camp Schramsberg, Sept.11-13

According to the agenda, Camp Schramsberg is a three-day sparkling wine adventure, led by Schramsberg's President and winemaker Hugh Davies and Chef/Enologist Holly Peterson. The Camp Schramsberg experience uncovers the mystery of how sparkling wines are born. Of course, meeting new friends and having fun is a part of it as well.

On Sunday Night, you will enjoy a sparkling wine reception and dinner in the historic J. Davies Vineyards, prepared by one of the Napa Valley's fine chefs. This is your Camp orientation and will prepare you for the two days ahead. On Monday, you will start with breakfast at Meadowood Napa Valley. Then it is off to the vineyards with Winemakers Hugh Davies, Keith Hock, and Sean Thompson, where you will harvest grapes that are literally "ripe for the picking". Learn how vineyard location, soil content, viticultural practices, and clonal selection play a critical part in creating the complex flavors in Schramsberg wines. You will also receive hands-on experience as you obtain an overview of the sparkling winemaking process - from harvest through bottling. For lunch, delicacies prepared by Meadowood Valley's chefs, will be used to illustrate how ingredients can complement and contrast wine flavors. A full afternoon of food and sparkling wine pairings follow, under the direction of Holly Peterson. Holly will guide you through basic to advanced component tastings, and will teach campers the art of sabering open a bottle of sparkling wine. Finish the day with an optional dinner at a local restaurant gem ($95 per person in addition to the camp fee). Tuesday starts with breakfast at Meadowood Napa Valley and is followed by a tour of Schramsberg's historic caves, a riddling demonstration, and working with the winemakers to create a personalized dosage for your own bottle of bubbly. Lunch, prepared by the Meadowood Napa Valley's culinary team, leads into a group sparkling wine menu creation contest. The program finishes with awards for the best menus and a chance to mingle with your fellow graduates. The fee for Camp Schramsberg is $1,200 per person (15% discount for wine club members). Lodging and travel to/from Napa is not included. A recommended lodging list is available by request and packages through Meadowood Napa Valley are available.

The Wine Harvest Camp, Oct., 17 - 21

Perfect for the person who loves food as much as wine. This four-day intensive camp offers a two-progned education. You'll spend part of your time in master cooking classes with master chefs, then head to nearby wineries like Scribe and Opus one to learn about growing grapes and pairing wines. The trip will culminate wiht a private dinner at renwoned French Laundry.

Summer in Season

2011-06-28T13:25:00.006-04:00

Summer is here and so is berry season! Strawberries, blackberries, blueberries...you name it. And when they're this sweet, juicy, ripe and plentiful, they can also be fabulous in cocktails. Below is one of my favorite recipes from the Blackberry Farm in Tennessee. It's also very festive for your 4th of July festivities.

Stawberry Ginger Fizz:
For this cocktail it is best to use fresh ginger rather than making a syrup. We use a Champion Juicer to preserve the true ginger bite without adding that cooked quality. Add a nice Reposado Tequila like Corzo and the ginger serves to balance any of the typical Tequila earthiness. The rounded flavors of strawberry compliment the touch of oak from the Reposado as well. Pour over ice with fresh mint, top with club soda, stir, and you've got the refreshing Strawberry Ginger Fizz.

1.5oz Corzo Reposado Tequila
.5oz Fresh Ginger, juiced
1oz simple syrup
2 strawberries
1 lime wedge
Fresh Mint

Add the strawberries, lime wedge, and simple syrup to a shaker glass and muddle until the strawberry is broken down and the lime oils have been released. Then add the Tequila and fresh ginger, fill with ice and shake for 10 seconds. Double strain into an ice filled cocktail glass layered with a few pieces of fresh mint and top with club soda. Stir to incorporate.

GeekWires' Startup Spotlight features Corkz app

2011-06-14T19:35:00.003-04:00

If you don't follow the tech media like I do, you may have missed GeekWire's Q&A with Corkz app founders Matt Kowalczyk, Brooks Talley and Jim Goodman. The app allows you instant access to CellarTracker's information on more than 750,000 bottles of wine. Scan in the bar code, or type in the name of the wine to find more than 1,000,00 notes and ratings from experts and the CellarTracker wine community.

It's a great app if you're a wine lover, by a great group of guys. Luke had the chance to meet Matt a few years ago when they climbed Mt. Rainer together for Climb for Kids, a non-profit organization whose primary goal is to raise money for fetal syndrome support organizations.

Below is the full article from GeekWire.com:
On a trip to China two weeks ago, Matt Kowalczyk ordered a top-notch bottle of wine from a fancy restaurant. But when the sommelier arrived with a different 2007 variety, the co-creator of the mobile wine application Corkz sprung into action.

“I laughed, opened Corkz on my phone and showed to him that both wines were indeed good and were for sale in China – however, the price between the years differed in China by $150 wholesale,” recalled Kowalczyk, who ended up receiving a 50 percent discount as a result of the confusion.

That’s the power of Corkz, a mobile app which the upstart says is “like having a sommelier in your pocket.” The $3.99 app — developed three years ago by Kowalczyk, Brooks Talley and Jim Goodman – is getting even better. A new version includes integration with FourSquare, so users can mark where they’ve tasted their favorite wines or see what other friends have liked at that location.

We chatted with Kowalczyk to learn about the company’s key partnership with CellarTracker and their very unique business model.

Explain what you do so our moms can understand it: Our mobile app provides instant access to information about 1,000,000+ wines from over 70,000 producers to help the average consumer become better educated about the wine they are about to enjoy. Over the last three years our app has become one of the best selling wine apps on iPhone, Android and soon to be Samsung (bada) platforms. Besides simply providing access to information, we also enable users to create and manage their own wine cellar too.

Inspiration hit us when: All three of us are friends and fellow wine geeks. We all have wine cellars and we each utilized Eric LeVine’s web service, CellarTracker, to track and learn about our wine. When the iPhone first came out, we saw a need to consume that information via a mobile device and voila, Corkz was born.

VC, Angel or Bootstrap: This has been completely bootstrapped, as we developed this app to fill a void in our own mobile experience. To that extent we haven’t needed funding because Apple has provided us with a lot of love (free marketing) by including us in a television commercial, running a three month advertising campaign in The New York Times and pushing our app in every Apple retail outlet.

The smartest move we’ve made so far: Partnering with (Seattle’s) Eric LeVine and CellarTracker. He has been a fantastic partner for us. We’ve also engineered our application so that we can manipulate the user interface without having to redistribute a new version of the app via the app store – that has saved us more than once.

The biggest mistake we’ve made so far: Waiting too long to update and promote the Android version of Corkz

Would you rather have Gates, Jobs, Zuckerberg or Bezos in your corner: None of those guys, really. OK, maybe Jobs — maybe he already is and we don’t know it. But for us, we’ve all been around the block a few times. We just want a slick app that helps us with our wine habit, and to that extent if it helps others too, that’s great.

Our world domination strategy starts when: We won’t dominate the world, we develop wine software. That’s good enough for us and helps us feed our wine addiction problem.

We are truly unique because: We are the only consumer wine app that provides total access to the biggest wine database available – CellarTracker. We are also probably the only company that trades promotional space for wine. We promote wineries and wine events in exchange for wine, not money. This is truly a labor of love.

What’s the one piece of advice you’d give to other entrepreneurs just starting out: Work on what you are passionate about. Solve a problem that is near and dear to your own heart.

Startup Spotlight is an occasional look at a Seattle area statup company. Have an interesting new venture you want spotlighted in GeekWire? Fill out the questions above, send a couple photos of the founder(s) and company logo to tips@geekwire.com. Past profiles can be found here.

Charleston Wine & Food Festival Kicks Off

2011-03-02T19:04:00.005-05:00

Today kicks off the Charleston Wine & Food Festival. Celebrating regional flavors, this four-day event brings together some of the best culinary talents and wine professionals from all over the world.

Attendees get to see some "Top Chefs" in action. Six of the fan favorites from the popular television series "Top Chef" will be put to the test in a challenge using a low-country ingredient.

In addition to the grand tasting tents and winemaker's luncheons, special events will also include a Low-country Farm-to-Table Excursion, a Rose Champagne tasting of Prestige Cuvees, vertical tastings of Bordeaux Grand Cru Classes and a Sommelier Competition.

And the winner is....

2011-03-02T18:37:00.003-05:00

You voted, and the results are in! Chef Jamie Bissonette of Coppa Enoteca in Boston has been named The People's Best New Chef by Food & Wine Magazine.

Coppa features small plates of Italian cuisine that are made with local, sustainable ingredients. Some of the local favorites include house-made charcuterie, pastas and "unique cordial-based cocktails."

The People's Best New Chef title was determined based on the high number of eligible votes received during Feb. 15, 2011 and march 1, 2011. Check out regional winners here!

Who is your choice for Best New Chef?

2011-02-23T13:55:00.008-05:00

Food & Wine Magazine wants to know who you think is the best new chef in America. Editors are asking for people to visit The People's Best New Chef Website to vote for who they think are the best up and coming chefs from regions around the country and share their dining experiences.

The regional lists are comprised of some amazing talent, including some of DuecyPlate's favorites:

Chef Kyle Bailey of Birch & Barley
Chef Alex Pope of R Bar
Chef Brandon Sharp of Solbar

Chef Joseph Lenn of The Barn at Blackberry Farm

Chef Jenn Louis of Lincoln

Chef Dan Kuger of ABC Kitchen

Chef Anthony Martin of Tru

Let us know who you think should win!

The Walrus and the Carpenter

2011-02-01T14:23:00.004-05:00

I LOVE oysters. So when I heard there was a restaurant in Ballard called The Walrus and the Carpenter, not only did images of the scheming Walrus from the Alice and Wonderland cartoon fable pop in my head, I phoned immediately to make a reservation. Unfortunately the restaurant doesn't take reservations, but don't let this deter you! Go early, put your name on the list and head to the bar at the vintage bicycle shop next door to wait. Your wait could be as long as two hours, but once you sit down at the marble topped tables and taste any number of the seasonal dishes - roasted brussel sprouts, kale gratin with hazelnuts, goose proscuitto, salmon belly, etc. - you'll soon know why this restaurant was included in GQ's 10 Best New Restaurants in America. The Walrus and the Carpenter is more than a fantastic oyster bar!!!

Perfect Brunch Quiche

2011-01-20T21:08:00.004-05:00

I recently hosted brunch for a group of friends. This mushroom and goat cheese quiche was a hit!!! Not to mention it was super easy and fabulously flavorful.

The quiche, crust and all, may be prepared in the time it takes for the oven to heat up. Or you may prepare everything a day or two before, keeping the filling and crust separate, and bake it just before serving.

I use a basic pie crust recipe, adding freshly chopped thyme into the dough.

For the mushroom filling
1 teaspoon extra virgin olive oil
1/4 red onion, peeled and diced (about 1/2 cup)
1 large clove garlic, peeled and minced
4 ounces mixed exotic mushrooms (oyster, cremini, portobello, or white button mushrooms), stemmed and sliced (about 2 cups)
8 whole egg
6 fresh basil leaves, chopped (about 2 tablespoons)
2 teaspoons chopped fresh oregano leaves
1/8 teaspoon fresh grated nutmeg
1/4 teaspoon white pepper
1/2 teaspoon sea salt
4 - 6 ounces goat cheese (depends on your taste) and 1/2 cup of jack cheese

Directions
Make the crust
1. Preheat the oven to 350°F (175°C).

2. Make your dough.

Make the filling
1. In a saute pan, heat the oil over medium heat and saute the onion and garlic for 2 minutes, stirring often. Add the mushrooms and continue to cook 5 minutes, or until the mushrooms are soft and there is no liquid in the pan. Set aside to cool.

2. After the dough has rested, roll it out to fit a 9-inch spring form pan (kind used for cheese cakes). Gently press the crust into the pan.

3. Beat the eggs. The add the oregano, basil, nutmeg, white pepper, sea salt, and black pepper.

4. Place the pie tin on a baking sheet, spread the sauteed onions and mushrooms in the bottom of the crust, followed by the jack then the goat cheese. Then, pour the egg mixture over the filling.

5. Bake for 35 to 40 minutes, or until the quiche is slightly puffed, springy to the touch, and a toothpick or skewer inserted in the center comes out clean.

Blue Hill At Stone Barns

2010-11-02T07:25:00.014-04:00

Mistral

2010-07-06T18:48:00.005-04:00

The Mistral is usually a dry wind in France, and it's arrival almost always clears the skies and dries the air. This effect provides the Mistral a reputation of bringing good health! Indulge at the chef's table at Mistral and enjoy good health in dining. Below is the pairing menu we enjoyed:

Oysters on the Half Shell (2 ways) with Blanc de Blanc Champagne
Seared Hamachi with radishes, cucumber and arugula with Loire Valley Chenin Blanc
Grilled sauteed zucchini terrine, mint and herb coulis with French Rose
Seared Foie Gras with young Sauterne
Seared Sea Bass with Chateauneuf du Pape
Local grilled Lamb (rare) with 2005 Forman Cabernet Sauvignon
Cocktail intermezzo (table side preparation)
Local artisanal cheeses with Shiraz
Two desserts

Walla Walla Wine Trip

2010-06-29T15:47:00.029-04:00

Want to visit a wine region where the wine makers still pour in the tasting rooms even if they've been featured in popular food and wine magazines, or recognized by industry awards?

Where passion for wine isn't about being pretentious, but about experiencing the region through every sip in your glass and the food on your plate?

Then visit Walla Walla. We recently returned from a wine trip in Washington's Walla Walla region.

Below is list of some of the best places we found:

K Vintners - by far the best Syrah!

Brasserie Four - seasonally fresh with inventive wine menu!

Guests make their wine selection from the bottles on the shelf and fridge and take to their table!

Spring Valley - no denying the rich heritage of this spirited western family's consistently rated red wines

Woodward Canyon - social savvy, talk with the folks at woodward via twitter at @woodwardcanyon!

L'Ecole - committed to sustainable practices - and making yummy wine too!

Foundry Vineyards - where Squire Broel combines art and wine in a harmonious balance for the senses

Tomorrow - Tickets Go on Sale

2010-03-19T11:09:00.008-04:00

If you missed the opportunity last year to secure your place at the table to one of the best farm to table experiences the get ready! Tomorrow, Saturday, March 20, tickets go on sale at 9 a.m. PDT/12 p.m. EDT for Outstanding in the Field.

Outstanding in the Field brings you together with local farmers, food artisans, chefs and winemakers to create an outdoor dining experience that provides the perfect connection of local bounty on your plate. Chef Laurie Riedeman of Elemental at Gasworks will be at Full Circle Farm and Chef Matt Dillon of The Corson Building will be at Oxbow Farm ; the two Washington farms featured this year. More than 50 farms across the U.S. will be participating this year. Find one near you!

Southern Chef Series

2010-01-14T15:13:00.005-05:00

Having spent a good amount of my life in the South, I can truly say:

Ya'll, if you have the opportunity, sign up for the Southern Chef Series in events in Atlanta, which pair a top chefs from the region with a group of twelve guests, who work alongside the chef to create an intimate, multicourse meal.

The series kicked off this past October with Chef Nathalie Dupree and will be expanding in 2010. A few spots remain for the next dinner, January 24, with Atlanta Chef Linton Hopkins.

Not familiar with Chef Hopkins? He is the chef/owner of the fabulous Restaurant Eugene in Atlanta, has competed on The Food Network's "Iron Chef," is a two-time James Beard Award Nominee, and was named as one of Food and Wine magazine's Best New Chefs in 2009. He is also proprietor of Holeman & Finch and H&F Bread Co in Atlanta.

Along with dinner, the $425 package includes accommodations at the Inn at Serenbe, breakfast the following morning at the Blue Eyed Daisy Bakeshop, and a second lesson preparing lunch. Come hungry for knowledge. Come hungry to work. But most of all, come hungry.

Other instructors in the series include: Top Chef contestant Kevin Gillespie.

To register, contact the Inn at Serenbe: 770-463-2610, serenbeinn.com.

New Year's Herb Gougere

2009-12-31T12:26:00.007-05:00

Gougere are the savory equivalent of profiteroles (cream puffs). They can be filled with purees, cheese, or any other savory ingredient you can think of. The recipe below is great for a New Years Eve get together, or impromptu cocktails because you don't fill them and the choux pastry must be kept frozen prior to baking; out of the freezer and into the oven. Voila!

Make them larger and served filled with chevre and chive soft scrambled eggs for a fabulous breakfast treat!

1 1/4 cup water

1 1/4 stocks unsalted butter (10 Tbsp)

1 1/4 cup all-purpose flour

2 1/2 tsp salt

5 fresh eggs

1/4 cup grated good quality Parmesan (not found in canister!!!)

1 cup shredded gruyere

1 tsp finely chopped fresh thyme

1/2 tsp finely chopped rosemary

Egg Wash:

1 large fresh egg beaten well with

2 tsp of cold water

In a medium saucepan, bring the water, butter and salt to boil.

Remove the pan from the heat and add in the flour.

Return the pan to the burner on medium-high heat.

Stir immediately until batter pulls away from the sides of the pan.

Next, scrape flour batter into the bowl of a standing mixer, and begin to add the eggs one-by-one. Each egg should be fully incorporated into the batter before adding the next. (If you don't have a standing mixer, it's okay to add the eggs one-by-one into the sauce pan and incorporate using a hand mixer. You can hand mix as well, but your arm will get tired!)

After all the eggs have been added, add the grated cheese and herbs. Beat until incorporated.

On a parchment-lined sheet pan, using a pastry bag pipe the batter into 2-inch rounds, 2-inches apart. A small melon scoop or table spoon may also be used.

Put your sheet pan with the pastry into the freezer and freeze savory puffs.

To bake, preheat the over to 450 degrees.

Prepare the egg wash.

Egg wash the puffs straight from the freezer.

Back for 20 minutes (rotating the pan once) and then reduce heat to 400 degrees and bake about 30 minutes more until puffed and golden.

Recipe makes 30 small savory puffs

Emma's Egg Nog

2009-12-22T16:20:00.004-05:00

As always, the holidays have snuck up again. This Autumn was a blur that included travel to London, then Singapore and before I knew it temperatures were dropping and it was time for holiday shopping. There has been no shortage of discovering new places to eat, and I promise in the New Year I'll write about the restaurants I visited this fall.

But right now, I want to take a moment during the holiday frenzy to remember Christmas' past by sharing the recipe for Emma's Egg Nog.

The first time I tasted it was after a Christmas morning foxhunt. I had arrived at my best friend's home for her infamous English Christmas Dinner of smoked salmon, roasted potatoes, turkey, Yorkshire pudding, roasted parsnips...oh the menu goes on and on!!! Still dressed in my boots, breeches and hunt coat with my hair mashed down from riding cap, I was handed a punch cup straight away as I walked in the front door. It was full of the fluffy, rich, decadent, dessert goodness I came to know as Emma's Egg Nog. And just like the holidays, this recipe WILL sneak up on you!

1 pint Bourbon

1 pint Dark Rum

6 eggs separated

2 1/2 cups sugar

2 pints whipping cream

1 pint whole milk

nutmeg, cinnamon, all spice

Whisk egg yolks and sugar until fluffy. Slowly add alcohol. In a separate blow, whisk egg whites. In another bowl, whisk cream until fluffy. Fold all three bowls together, add spices to taste and milk. Sprinkle top with fresh grated nutmeg and Cinnamon.

La Boucherie

2009-09-12T20:07:00.016-04:00

Strolling through colorful rows of just picked produce where the local soil still muddies the roots is a favorite weekend past time. Parking lots and streets are closed to traffic allowing friends and neighbors of each Seattle neighborhood to shop for the fresh ingredients Western Washington farms have to offer.

Sea Breeze Farm, located on Vashon Island, is one of those farms. Their farm raised meats, dairy, eggs, cheeses, wines and prepared foods are not only available at the multiple area farmer's markets, but in a farm to fork experience at La Boucherie.
A brief ferry ride from West Seattle to Vashon, then a quick jaunt up the main road brings hungry patrons to an unassuming and comfortable restaurant-butcher shop.

Restaurant Manager, Charcutier, and Winemaker Matt Lawrence, greeted us and led us to our outdoor table. For wine we ordered two of the farm's own wines, Sweetbread Cellars Cock's Red - a blend of Cabernet Sauvignon, Merlot, Petite Verdot, Malbec from Meek Vineyards - and the Sweetbread Cellars Fetish- a blend of Meek Vineyards Syrah and Klipsun Vineyards Syrah.

For our dinner, we asked for a chef's selection. We enjoyed two styles of the farm's pate and their accompaniments of smokey African inspired spreads, a chilled tomato consume - white not red in its colour - with a paper thin slice of lime, followed by the farm's lamb and pork with a side of gently sauteed country greens and pastry for dessert.

The dishes were simple, but not expected. The chef's innovative approach to a clean, comforting flavor progression not only showcased the farm's freshest of ingredients, but also showed fresh new thought in the farm to fork approach. Remember to phone for reservations if you want to guarantee yourself a table.

Find out more about the day-to-day life on Seabreeze farm and the latest dinner menu by visiting Matt's blog.

Charleston Wine & Food Festival

2009-07-31T11:11:00.005-04:00

I've been around the world and have tasted food from a lot of places. There's isn't another place in the U.S., that puts more heart and soul into their food than the South. Especially the low country. If you've never had low country cuisine and want to see its past, present and future, than mark Sept. 3 on your calendar and plan to head to Charleston, South Carolina. On September 3, tickets go on sale for the Charleston Wine & Food Festival . Charleston is a timeless southern gem; the perfect place to host some of the nation's best chef's and wine professionals.

Copper River Salmon Dinner

2009-07-21T16:05:00.003-04:00

Foodies in the Pacific Northwest, if they love fish, go crazy when Copper River Salmon season arrives. So when I was invited to a fresh Copper River Salmon wine dinner, I jumped at chance to experience what all the hype was about.

Upon my first bite of the King and Sockeye - WOW! We all know fresh is best, but after experiencing the succulent, rich flavors and texture of the different types of salmon, I don't think I will ever eat Salmon "out of season" again.

The dinner didn't feature Coho Salmon. Coho, with the most delicate flavors of all the Copper River Salmon, its season doesn't begin until August. So, to get us started, the first course was a seared Washington Ling Cod with local asparagus, topped with tobiko hollandaise and chive blossoms. The tender fish paired nicely with a 2006 Bridgman Yakima white wine.

Our second course - and my favorite - was a roasted Copper River Sockeye Salmon on top of braised rhubarb and a shiso vinaigrette. Loving red wine, I was happy that the roasted Sockeye paired with a 2006 Van Duzer Pinot Noir. When tasting the Van Duzer Pinot on its own, the wine was a bit boring, but the roasted flavor of the fish and the sweet-tartness of the rhubarb allowed the the dried cherry finish to linger a bit longer on the tongue.

A peppercorn crusted Copper River King Salmon, on top of a Dungeness Crab filled herb crepe and Cascade Morel ragout was our entree. It was delicious! The chef should have saved the crab for a separate dish. The crab was lost in the the spicy pepper, robust fish and meaty flavors in the morel ragout. All were lovely and a perfect match for a 2006 Glen Fiona Syrah.

The intermezzo and dessert aren't important - the Salmon was the star!

Wine Blogger Conference Sold Out

2009-06-17T14:05:00.002-04:00

The 2009 Wine Bloggers Conference has sold out with more than 250 participants registered! If you're still interested, get on their waiting list.

The July 24-26 The 2009 Wine Bloggers Conference for North America will take place in Sonoma and Napa Counties. This three day symposium is a unique forum leveraging the power of social networking. It allows for your average blogger like me, to meet with industry insiders to discuss the combination of wine with the world of new media including blogging, social media, Twitter, you name it.

Here's a look at the event flow:

On Friday, July 24th registration starts at noon and runs through 2:00 PM. After you have registered, meet all the fabulous sponsors one-on-one in the Sponsor Room. Here you will have the opportunity to taste wines from a select group of Wine Sponsors in addition to meeting and learning more about other Sponsors and their products and services.
Lunch will be the Flamingo courtesy of Sonoma Vintners and the Sonoma Winegrape Commission.

Live Wine Blogging: Bloggers will taste, review, and blog or Tweet about wines, all while hearing directly from the vintners themselves. The conference will be divided into small groups of 10-12 participants and each winery will have five minutes to pour, give a short explanation of the wine, and answer questions. Bloggers will then have one minute to record their thoughts (live) while the wineries rotate to the next table. It’s a fast process (although slower than speed dating) but this format allows winemakers and conference participants the opportunity to interact in a small group setting. The format will be similar to but much improved upon last year!

2009 Wine Blog Awards: We will hold an awards presentation of the 2009 Wine Blog Awards, followed by a Q&A with these industry leaders. Learn from the best!
Grand Tasting of Sonoma Wines: We will have a Grand Tasting of a variety of Sonoma wines set up in the main ballroom, allowing participants to roam, taste, and review as they wish.
Dinner at the Flamingo with Keynote Speaker Chris Alden: Dinner is sponsored by Sonoma County Tourism and the Sonoma Valley Vintners & Growers, with wine provided by wineries in the Sonoma Valley AVA. Our keynote speaker is Chris Alden, who has a rich history founding companies in the online media space. Before joining Six Apart in September 2006, he was Co-founder and CEO of Rojo Networks, Inc., an Internet company dedicated to helping information consumers effectively manage dynamic content. Before founding Rojo, he was Co-founder and a former CEO of Red Herring Communications, Inc., which was launched in 1993. Today, Six Apart has enabled millions of individuals, media companies and enterprises to create blogs and form rich, interactive communities.
After Hours Parties: We will have after-hours parties on both Friday and Saturday nights at the Flamingo this year. Friday will be hosted by Russian River Valley Winegrowers with excellent wines supplied by the vintners from that region of Sonoma County. Saturday will be your opportunity to sample Portuguese wines provided by ViniPortugal and meet the folks at our partner conference, the European Wine Bloggers Conference.
Saturday Keynote Speaker: Barry Schuler: Barry’s multimedia firm Medior created interactive technologies for AOL; after Medior was acquired by AOL, Barry worked his way up to be Chairman and CEO of that company. Today, as managing director of Draper Fisher Jurvetson, he’s funding next-thing projects in the tech world. Barry also serves on the board of Synthetic Geonomics and is CEO of Raydiance, which is developing laser technology for healthcare use. He and wife Tracy co-own Meteor Vineyard, located in the Coombsville region of the Napa Valley, with winemakers Bill and Darnine Dyer.
Saturday Keynote Speaker: Jim Gordon: We will have not one but two Keynote Speakers on Saturday morning. Jim Gordon will talk about The Future of Wine Writing and Blogging. Jim has been covering the wine industry as a reporter and editor for more than 25 years. He credits his stint with the St. Helena Star in the 1980s for introducing him to the wine business and many of its emerging stars. He then went on to be managing editor of Wine Spectator for 12 years and is currently editor of Wines & Vines.
Napa Saturday: We will spend an entire day in Napa Valley, treated to some amazing events by our partners, Napa Valley Vintners. The day includes transportation from and back to the Flamingo Resort, lunch, dinner, a Napa Grand Tasting, panel sessions with Napa Vintners, and a discussion of the environmental issues of winemaking. This is a great day to gather material for your blog and to meet many of the key winemakers of Napa Valley. More info on panel discussions to come soon.
Discussion About 2010 Conference: We will wrap up this year’s conference by asking you what you think about next year’s format, activities, tastings, etc.
Vineyard Walks: On Sunday afternoon conference co-organizer Zephyr Wine Adventures will offer Vineyard Walks in Dry Creek Valley. These walks were the highest-rated activity from last year’s conference, so don’t plan to miss this if you are still in the area. The walks will run from 2:00 to 4:30 PM and include a winemaker-led walk and lunch. Walks will take place at Quivira, Michel-Schlumberger, and Montemaggiore wineries. We will coordinate rides with participants and provide transportation if necessary. See www.SonomaVineyardWalks.com for details.
Breakout Sessions
The Sunday breakout sessions will be presentations by industry professionals who are experts on blogging and social media. We have specifically include content geared towards both bloggers and those in the wine industry who wish to begin learning about how to use blogging and social media. There will be two 40-minute sessions running simultaneously (you need to choose which to attend) for three periods in a row. These sessions are subject to change.
9:00 AM: Legalities of Blogging
9:00 AM: Facebook, Twitter, and Other Social Media for Wine Businesses
9:45 AM: Monetization of Your Blog
9:45 AM: Creating a Social Network for Your Winery or Wine Business
10:30 AM: Beyond Words: How Video Content is Changing the Wine World
10:30 AM: Search Engine Optimization, Traffic Building, and Blogs

The agenda information has been taken directly from the Conference Web site and may change.

Foodie Networking

2009-06-08T15:51:00.002-04:00

“Foodportunity”
To Connect Seattle's Vibrant Food Community

Seattle, June 8, 2009: The inaugural “Foodportunity,” a networking event for Seattle food professionals, will take place July 22, 2009, from 6-9 pm at Palace Ballroom in downtown Seattle.

Tom Douglas, awarded National Restaurant of theYear by Bon Appetit magazine & James Beard-award nominee, will provide his Palace Ballroom facilities to host the event, organized by Seattle food blogger Keren Brown. It will feature appetizers from Seattle's most talked about restaurants, the chance to network with food company representatives, a panel discussion on the topic of new media, as well as a “speed networking” event for the first 40 people to sign up.

The Q&A session on new media will be lead by editor Mina Williams (Northwest Stir) and will feature several of Seattle's best-known writers and bloggers: Nancy Leson (Seattle Times), Rebekeh Denn (formerly of the Seattle PI), Matthew Amster-Burton (Hungry Monkey) and Ronald Holden (Cornichon).

Appetizers will come from several sources, including Tom Douglas' restaurants along with a line up of Seattle gems such as Rovers, Andaluca, Olivar, Art of the Table, Dinette, Maximus Minimus and Serafina. Columbia Crest and Vin Du Lac wineries will pour their wines and other beverages will be available for purchase. A range of food products will be on display.

Foodportunity is open to food journalists, bloggers, public relations professionals, restaurateurs, farmers and all food-passionate people. Admission is $25 which includes bites and two glasses of wine (plus tax and fees). Tickets are available at brownpapertickets.com. Space is limited. Palace Ballroom is located at 2100 5th Avenue in downtown Seattle. More information at www.foodportunity.com.

About Keren Brown, aka Frantic Foodie.

Keren has been organizing the Seattle Food Blogger events for the last two years. Every month she helps bloggers create lasting contacts and connections. Keren's food events information can be found at Frantic Foodie at SeattlePI.com, FranticFoodie.com and at MyNorthwest.com

Foodportunity Schedule

6:00-6:30 pm: Meet and greet, snacks provided by a selection of food companies

6:30-7:30 pm: Reaching Consumers Through New Media
Learn how to communicate your Message effectively Through Blogs, Twitter and Facebook
Q&A session
Moderator: Mina Williams, editor of Northwest Stir, Industry news of the Northwest for culinary professionals

Panelists:
- Nancy Leson, Seattle Times Food Writer and KPLU food commentator
- Rebekah Denn, James Beard Award winning food writer, formerly from the Seattle Post-Intelligencer
- Matthew Amster-Burton, food writer, author of Hungry Monkey and contributor for Gourmet magazine.
- Ronald Holden, food writer and creator of Cornichon.org, named among the Top 10 food blogs according to GourmetFood about.com

7:30 – 9:00 pm: Networking time, raffle prizes and bites from Seattle restaurants. Food companies will provide booths and snacks as well.

8:30- 9:00 pm: An optional "speed networking" session for the first 40 to sign up led by Rachel Belle, food writer and former KIRO radio restaurant reporter.

Media Contact: Keren Brown
Keren Brown Media
(425) 614-8399
kerenlovestocook@gmail.com

Off the Beaten Path in Napa Valley

2009-05-14T13:50:00.023-04:00

My first trip to Napa Valley was when I was 14-years-old. My family was living in Northern California and one day, my parents decided to pack the car and spend the afternoon in wine country. Now, I can pretend that it was a fabulous experience, remark on the beauty of the valley, the great places we ate and so on. But, the only memories I have of that particular day are eating white paper wrapped sandwiches, sipping fruit tea outside a little market and my sister and I stealing sips of wine than from our parents during the wine tours.

I have been back numerous times since then, watching some wineries go from small construction trailer tasting rooms, to large stucco Tuscan villa replicas. My appreciation for the valley and its wine has grown with each visit just as the traffic now choking the once quite roads of the Silverado Trail and St. Helena Highway. While most of the valley is now chasing the tourist trade, selling magnet sets that match your wine label, don't let this scare you. Napa hasn't gone completely commercial. If you want a quiet, more personal approach for your visit, it does exist. Just ask Mike Hendry of Hendry Vineyards, Ted at Spring Mountain, Barbara at Forman Vineyards or even Janet Viader of Viader. Not only do they represent some of the best wines from the valley, their hospitality and personal attention their customers demonstrates their passion for their trade.

On a recent trip, we had the opportunity to experience this passion firsthand. Our first stop was a private tasting at Hendry Vineyard, a small estate winery on the southwest side of the valley. We were greeted by Mike Hendry, who walked us out to the vineyard to talk about his family's history of farming in the valley. We then headed inside through the back of the building, where we spied the winemaker, tasting from the barrel. This inspired an impromptu barrel tasting with his grandfather. We then went into the formal tasting room for a one-on-one sit down tasting of several of their wines. As we sipped our wines, Mike reflected on his family's philosophy of wine making. Aside from the fantastic zinfandel, what was most impressive was how candid he was about his curiosity to explore innovations in wine making, while not wanting to compromise the quality of what makes Hendry wines, well, Hendry wines.

Our second day included a private visit to Spring Mountain Vineyard. It had been raining non-stop in the valley prior to our trip. Everyone was happy the sun was finally out. Upon our arrival at Spring Mountain that day, Ted, wine club manager for the winery, grabbed a few bottles of Spring Mountain wines and asked us if we wanted to go for a ride around the vineyard. Of course no one objected. The four of us and Ted climbed into his Land Rover and we four wheeled to the top of the mountain. The wines were as amazing as the views of the vineyard. When we came back down the mountain, Ted took us into the cave for a private barrel tasting and allowed each of us the opportunity to use the wine thief. Only a few dribbles on my sleeve until I got the hang of it.

Our third day included a tasting at Forman Vineyards and Viader. I'd tasted the Forman Cabernet before, and absolutely loved its rich European style. I was excited to get an inside look at the vineyard. Tucked up in the hills and off the beaten path of the Silverado Trail side of the valley, Forman was difficult to find, but it didn't disappoint once we were there. Barbara our host opened the wooden gate, hopped in her car and we followed behind in what felt like a Formula 1 grand prix style dissent down a windy road leading to the wine cave. We were allowed into the private cave. We then crossed the small courtyard and sat down in the intimate tasting room inside what resembled a french stone cottage. Barbara casually poured wine in our glasses while sharing the story of what led Ric Forman to produce of the best little-known, but quickly becoming one of the most sought after, Cabernets of Napa Valley. Ric is literally a one-man band when it comes to his winery. Call him controlling, call him passionate, he doesn't care. What he cares about is his wine. We explored several other wineries, but these in particular stood out when it came to combining great wines with personal attention. We felt as though we weren't just one of the many, but special guests.

2009 James Beard Winners Announced

2009-05-06T19:25:00.007-04:00

Winners have been announced for the 2009 James Beard Foundation Awards, the nation's most prestigious recognition program honoring professionals in the food and beverage industries. During a ceremony hosted by Cat Cora, Emeril Lagasse and Stanley Tucci at Lincoln Center's Avery Fisher Hall, awards in 38 categories were presented, including Restaurant and Chef, Book, Design and Graphics, and special achievement awards. Industry leaders from across the country attended this year's highly-anticipated festivities, which celebrated "Women in Food" and included a post-show Gala Reception featuring some of the nation's top female chefs, sommeliers, mixologists and artisanal producers, led by Gala Chair Lidia Matticchio Bastianich.

OUTSTANDING RESTAURATEUR AWARD
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.

Drew Nieporent

Myriad Restaurant Group, NYC

OUTSTANDING CHEF AWARD
Presented by All-Clad MetalcraftersA working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

Dan Barber

Blue Hill, NYC

OUTSTANDING RESTAURANT AWARD
A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.

Jean Georges NYC

Chef/ Owner: Jean-Georges Vongerichten

RISING STAR CHEF OF THE YEAR AWARD
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Nate Appleman

A16, San Francisco

BEST NEW RESTAURANT
Presented by LexusA restaurant opened in 2008 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

Momofuku Ko, NYC

Chef/Owner: David Chang

OUTSTANDING PASTRY CHEF AWARD
Presented by All-Clad MetalcraftersA chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.

Gina DePalma

Babbo, NYC

OUTSTANDING WINE SERVICE AWARD
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.

Le Bernardin

NYC Wine Director: Aldo Sohm

OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD
Presented by Southern Wine & SpiritsA winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.

Dale DeGroff

Dale DeGroff Co., Inc. NYC

OUTSTANDING SERVICE AWARD
Presented by Stella ArtoisA restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

Daniel NYC

Owners: Daniel Boulud and Joel Smilow

BEST CHEFS IN AMERICA
Presented by American Express®Chefs who have set new or consistent standards of excellence in their respective regions. Candidates must have been working as chefs in any type of dining establishment for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.

Best Chef: Pacific (CA, HI)
Douglas Keane, Cyrus Healdsburg, CA

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Jose Garces, Amada, Philadelphia

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Tim McKee, La Belle Vie, Minneapolis

Best Chef: Great Lakes (IL, IN, MI, OH)
Michael Symonm, Lola, Cleveland

Best Chef: New York City (Five Boroughs)
Gabriel Kreuther, The Modern

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Rob Evans, Hugo's, Portland, ME

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Marie Hines, Tilth, Seattle

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Mike Lata, Fig, Charleston, SC

Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
Paul Bartolotta, Bartolotta Ristorante di Mare at Wynn Las Vegas

Best Chef: South (AL, AR, FL, LA, MS)
John Currence,City Grocery,Oxford, MS

About the James Beard Foundation
The James Beard Foundation is dedicated to celebrating, preserving, and nurturing America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City's Greenwich Village as a performance space for visiting chefs. For more information, please visit www.jamesbeard.org.
Source: The James Beard Foundation

2009 James Beard Foundation Awards Nominees

2009-04-02T16:39:00.002-04:00

2009 James Beard Foundation Award Nominees!

Restaurant and Chef Awards
OUTSTANDING RESTAURATEUR AWARD
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.

Tom Douglas, Tom Douglas Restaurants,Seattle
Keith McNally, Balthazar, Lucky Strike, Morandi, Pastis, Pravda, and Schiller's Liquor Bar, NYC
Richard Melman, Lettuce Entertain You Enterprises, Chicago
Drew Nieporent, Myriad Restaurant Group, NYC
Stephen Starr, Starr Restaurants, Philadelphia

OUTSTANDING CHEF AWARD
Presented by All-Clad MetalcraftersA working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

José Andrés, Minibar, Washington, D.C.
Dan Barber, Blue Hill, NYC
Tom Colicchio, Craft, NYC
Suzanne Goin, Lucques, Los Angeles
Paul Kahan, Blackbird, Chicago

OUTSTANDING RESTAURANT AWARD
A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.

Babbo, NYC, Chef/Owner: Mario BataliOwner: Joe Bastianich
Boulevard, San Francisco, Chef/Owner: Nancy OakesOwner: Pat Kuleto
Fore Street, Portland, ME, Chef/Owner: Sam Hayward Owner: Victor Leon and Dana Street
Highlands Bar & Grill, Birmingham, AL, Chef/Owner: Frank Stitt
Jean Georges, NYC, Chef/Owner: Jean-Georges Vongerichten, Owner: Phil Suarez

RISING STAR CHEF OF THE YEAR AWARD
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Nate Appleman, A16, San Francisco
Sean Brock, McCrady's, Charleston, SC
Johnny Monis, Komi, Washington, D.C.
Gabriel Rucker, Le Pigeon, Portland, OR
Michael Solomonov, Zahav, Philadelphia
Sue Zemanick, Gautreau's, New Orleans

BEST NEW RESTAURANT
Presented by LexusA restaurant opened in 2008 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

The Bazaar by José Andrés at SLS Hotel at Beverly Hills, Los Angeles, Chef/Owner: José AndrésOwners: SBE
Corton, NYC, Chef/Owner: Paul Liebrandt, Owner: Drew Nieporent
L2O, ChicagoChef: Laurent Gras, Owner: Richard Melman
Momofuku Ko, NYC, Chef/Owner: David Chang
Scarpetta, NYC, Chef/Owner: Scott Conant

OUTSTANDING PASTRY CHEF AWARD
Presented by All-Clad MetalcraftersA chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.
Gina DePalma, Babbo, NYC
Kamel Guechida, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
Pichet, OngP*ong, NYC
Nicole Plue, Redd, Yountville, CA
Mindy Segal, Mindy's Hot Chocolate, Chicago

OUTSTANDING WINE SERVICE AWARD
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.

Bin 36, Chicago, Wine Director: Brian Duncan
Blackberry Farm, Walland, TN Wine Director: Andy Chabot
Le Bernardin, NYC, Wine Director: Aldo Sohm
Patina, Los Angeles, Wine Director: Eric Espuny
Picasso at Bellagio, Las Vegas, Wine Director: Robert Smith

OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD
Presented by Southern Wine & SpiritsA winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.

Dale DeGroff, Dale DeGroff Co., Inc., NYC
Merry Edwards, Merry Edwards Wines, Sebastopol, CA
Garrett Oliver, The Brooklyn Brewery, Brooklyn, NY
John Shafer and Doug Shafer, Shafer Vineyards, Napa, CA
Julian P. Van Winkle, IIIOld Rip Van Winkle Distillery, Louisville, KY

OUTSTANDING SERVICE AWARD
Presented by Stella ArtoisA restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

Daniel, NYC Owners: Daniel Boulud and Joel Smilow
Emeril's New Orleans, New Orleans Owner: Emeril Lagasse
La Grenouille, NYC, Owners: Charles Masson and Giséle Masson
Spiaggia, Chicago, Owner: Levy Restaurants
Vetri, Philadelphia, Owners: Marc Vetri and Jeff Benjamin

BEST CHEFS IN AMERICA
Presented by American Express®Chefs who have set new or consistent standards of excellence in their respective regions. Candidates must have been working as chefs in any type of dining establishment for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.

Best Chef: Pacific (CA, HI)
Jeremy Fox, Ubuntu, Napa, CA
Douglas Keane, Cyrus, Healdsburg, CA
Loretta Keller, Coco 500, San Francisco
David Kinch, Manresa, Los Gatos, CA
Daniel Patterson, Coi, San Francisco

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Jose Garces, Amada, Philadelphia
Peter Pastan, Obelisk, Washington, D.C.
Maricel Presilla, Cucharamama, Hoboken, NJ
Vikram Sunderam, Rasika, Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Isaac Becker, 112 Eatery, Minneapolis
Gerard Craft, Niche, St. Louis, MO
Colby Garrelts, Bluestem, Kansas City, MO
Tim McKee, La Belle Vie, Minneapolis
Alexander Roberts, Restaurant Alma, Minneapolis

Best Chef: Great Lakes (IL, IN, MI, OH)
Koren Grieveson, Avec, Chicago
Arun Sampanthavivat, Arun's, Chicago
Bruce Sherman, North Pond, Chicago
Michael Symon, Lola, Cleveland
Alex Young, Zingerman's Roadhouse, Ann Arbor, MI

Best Chef: New York City (Five Boroughs)
Michael Anthony, Gramercy Tavern
Terrance Brennan, Picholine
Wylie Dufresne, WD-50
Gabrielle Hamilton, Prune
Gabriel Kreuther, The Modern

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Rob Evans, Hugo's, Portland, ME
Clark Frasier and Mark Gaier, Arrows, Ogunquit, ME
Michael Leviton, Lumiére, West Newton, MA
Tony Maws, Craigie on Main, Cambridge, MA
Marc Orfaly, Pigalle, Boston

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Maria Hines, Tilth, Seattle
Joseba Jiménez de Jiménez, The Harvest Vine, Seattle
Ethan Stowell, Union, Seattle
Cathy Whims, Nostrana, Portland, OR
Jason Wilson, Crush, Seattle

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Hugh Acheson, Five and Ten, Athens, GA
Linton Hopkins, Restaurant Eugene, Atlanta
Mike Lata, Fig, Charleston, SC
Bill Smith, Crook's Corner, Chapel Hill, NC
Bob Waggoner, Charleston Grill, Charleston, SC

Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
Paul Bartolotta, Bartolotta Ristorante di Mare at Wynn, Las Vegas
Sharon Hage, York Street, Dallas
Ryan Hardy, Montagna at the Little Nell, Aspen, CO
Claude Le Tohic, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
Andrew Weissman, Le Rêve, San Antonio

Best Chef: South (AL, AR, FL, LA, MS)
Zach Bell, Café Boulud at the Brazilian Court, Palm Beach, FL
John Currence, City Grocery, Oxford, MS
John Harris, Lilette, New Orleans
Douglas Rodriguez, OlaMiami Beach, FL
Michael Schwartz, Michael’s Genuine Food & Drink, Miami

Outstanding in the Field

2009-03-18T11:28:00.003-04:00

Seattle is once again a featured city on the Outstanding in the Field dining series!

If you haven't heard about Outstanding in the Field, it is must for those who enjoy the 'farm t0 table' experience. Outstanding in the Field is a roving culinary adventure traveling from state-to-state. The experience begins with a tour of the location - typically a local farm - then guests join farmers, producers, culinary artisans, and share the seasonally fresh meal set at long table. The table is typically located outdoors at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Occasionally the it is set indoors: a beautiful refurbished barn, a cool greenhouse or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table. Ingredients for the meal are almost all local and from the featured farm. Meals are generally prepared by a celebrated chef of the region.

Outstanding in the Field has come a long way since 1999 when founder Jim Denevan first started convincing people it was valuable and interesting to dine 'out in a field' with the farmers. Even in the midst of economic difficulty, or perhaps even more so because of it, people want to get out there, take a look around, celebrate farmers and farming and sit together to share a meal.

Information about the 2009 Outstanding in the Field tour schedule is now available on their events page. On Friday, March 20th at 9 am PST/12 pm EST you can purchase tickets on the events page of the Web site. Last year events sold out very quickly.

Springhill - West Seattle

2009-02-26T09:07:00.007-05:00

I can't believe I didn't have to purchase a plane ticket to enjoy this amazing meal! Chicago, New York, Napa Valley, San Francisco and now West Seattle. Yes, on my list of places where I find chefs who are fresh, adventurous, and deliver culinary perfection, I'm adding my own backyard. Seriously, Springhill is that great. The food - the service - the ambiance were beyond perfect in this little restaurant with an unassuming front on California Avenue. From the moment we arrived, there was an enthusiastic rhythm in the air. You could tell the staff loved their craft, were proud of their work and wanted to share it all with their dinner guests.

After looking over the wine card full of unexpected regional bottles and peppered with a few European classics, we ordered the Scott Paul Pinot Noir from Willamette Valley. It paired perfectly with our meals. I ordered the crispy veal sweat breads to start, followed by the Kumamoto Oysters on the half shell. Just as our waiter explained, the oyster liquor was a savory medium brine and we literally could taste the freshness of the Pacific Northwest in our mouths. For my main course, I opted for the rainbow trout from the Snake River in Idaho. The trout was seared with brown butter and served on top of pan fried pumpkin cakes, toasted hazelnuts and parsley. The layering of savory flavors was delicate and each complimented the other in a harmonious pattern on the palette. For dessert, we choose a selection of three Washington state cheeses: an Estrella creamery, Dominoes from Montesano, Wa. made from raw cow ’ s milk; a Monteillet Fromagerie, Sauveterre from Dayton, Wa. made from sheep's milk; and a Mt. Townsend Creamery, Cirrus from Port Townsend, Wa. made from cow ’ s milk. It was a fantastic finish to an unexpectedly superior dinner.

Instead of planning a a trip to another city, plan an evening at Springhill. The only thing you'll need to pack - your enthusiasm for great food.

Seattle Chefs and Restaurants among James Beard Semifinalists

2009-02-16T20:24:00.003-05:00

Semifinalists for the the 2009 James Beard Foundation Awards, Restaurant and Chef Awards have been named. Among the nominees are some of Seattle's finest:

Outstanding Restaurateur:
Tom Douglas - Dahlia Lounge, Palace, Kitchen, Etta's, Lola, Serious Pie & Dalhia Bakery

Outstanding Chef:
Tamara Murphy - Brasa

Best New Restaurant:
Poppy (although I have to disagree, there are MUCH better in Seattle)
Spinasse

Rising Star Chef of the Year:
Rachel Yang - Joule

Outstanding Pastry Chef:
James Miller - Cafe Besalu

Outstanding Wine Service:
Canlis

Outstanding Service:
Canlis

Best Chef Northwest:
Kevin Davis - Steelhead Diner
Matt Dillon - The Corson Bulding
Renee Erickson - Boat Street Cafe
Mark Fuller - Spring Hill
Maria Hines - Tilth
Joseba Jimenez de Jimenez - The Harvest Vine
Taichi Kitamura - Kappo
Scott Staples - Restaurnt Zoe
Ethan Stowell - Union
Jason Wilson - Crush

Pinot Noir Dinner Featuring Chef Jenn Louis

2009-02-04T15:37:00.006-05:00

It's no secret Oregon’s Willamette Valley has become one of the finest Pinot Noir regions in the world. And, it's no secret that chef Jenn Louis of Portland's Lincoln restaurant, is one of the most inspiring chefs in the region. Though Lincoln is a little more than six-months-old now, Louis is a veteran in the kitchen; known for her "no fuss" philosophy of using the freshest of seasonal ingredients.

On Monday, Feb. 9, the James Beard House in New York will host chef Louis. The menu will showcase her extraordinary culinary talent of balancing old and new. And, be perfectly balanced with pairings from some of Willamette Valley's finest wines.

The Menu:

Hors d’Oeuvre

Chicken Liver Mousse Crostini with Maldon Sea Salt and Cornichons

Brandade Bruschetta with Sultanas and Balsamic Red Onions

Creton, Mizuna, and Dijon Mustard Gougères

Radicchio with Cured Pork Belly, Walnuts, and Pecorino

Pepper Delicious Cocktails with Aviation Gin

Dinner

Dungeness Crab with Pimentón, Capers, and Garlic, Served on a Crouton

Soter Vineyards Beacon Hill Brut Rosé 2004

Arugula with Oro Blanco, Fennel and Oil–Cured Olives, Pine Nuts, and Citrus Vinaigrette

Cristom Vineyards Estate Pinot Gris 2007

Sweetbreads with Root Vegetables and Blood Orange Gastrique

Cristom Vineyards Sommers Reserve Pinot Noir 2006

Pork Shoulder and Belly with Tarbais Beans, Tesa, and Braising Greens

Soter Vineyards Mineral Springs Vineyard Pinot Noir 2006

Dessert

Pear and Apple Tarte Tatin with Currant Crème Fraîche, Hazelnuts, and Cider CaramelA

ndrew Rich Gewürztraminer Dessert Wine 2006

What's on Your Top 10 List?

2009-01-27T15:24:00.004-05:00

A fellow foodie friend forwarded me an emailed newsletter from TomBlackWine.com titled “2008 Top Ten Meals” – pasted below - which I wanted to share.
To say that Tom Black is passionate about food and wine is an understatement. Black is a graduate of the Clive Coates Burgundy School, as well as the Jim Clendenen University of Pinot Noir. He belongs to the Commanderie de Bordeaux, the Confrerie de la Chaine des Rotisseurs, and the Ordre des Coteaux de Champagne. He has one of the largest collections in the U.S. of the world’s most highly sought after wines, and is not only a collector, but an educator of fine wine. Tom Black lives ‘food and wine.’
I always enjoy hearing about people’s favorite meals so I was excited about this newsletter. Listening to people share their favorite dining experiences, I find they share pieces of themselves sometimes more than the meal itself. And like Black’s newsletter, most people’s favorite meals are fueled by emotion, their surroundings and circumstances. This is the same thought behind what inspires and feeds chef Thomas Keller’s passion. To read through the French Laundry Web site for example, you understand that Keller and his colleagues truly want guests to have an experience, not just dinner. Looking back at my own Top-Ten list, its peppered with sentiment and what made that moment special.
Best meals are not necessarily about five-star restaurants or drinking a rare vintages – although it does not hurt. It’s about what makes that meal an experience to remember.

TomBlackWine.com Jan. 23 Newsletter -

2008 Top Ten Meals
Michelangelo said, “I feast on wine and bread – and feasts they are.” Oh, for the good old days when wine and bread were enough. Well, the good old days of ’08 are behind us but most of ’09 is left. I always like to reflect on great meals I’ve had in the past 12 months. I’ve eliminated Nashville restaurants and a great Italian restaurant in NY, Alto, because of my involvement and familiarity with them.
My 10th best meal was at Spago in L.A. The appetizer pizzas and the salmon ice cream cones were memorable – as was the service. It’s always impressive when the chef works the room and Wolfgang stopped at every table. He had a glass of wine with us.
My 9th best meal of ’08 was in New Orleans. It was my third trip after the hurricane and tourism seems to be almost normal. The restaurant was August. Oysters and soft shell crabs were perfect and the atmosphere of the old house on the edge of the French Quarter was perfect.
My 8th top 10 was at the Ritz in Buckhead. It was a multi-course meal and each dish was perfect. This is French-style dining. Nothing crazy and the service is always perfect. This is one of the longest running 5-star restaurants in America and it’s easy to see why.
Number 7 was New York’s toughest reservation – Babo. I am always impressed with their pastas. This is pasta heaven if you love unique noodles and special sauces. Get a reservation if you can but don’t ask me to help.
My 6th best meal was at the Biltmore in Asheville. Yes, Asheville, North Carolina. The dinner was a Chaine des Rotisseurs event and the caviar, lobster, and lamb were fantastic. I found out you don’t just go to Asheville for the hills and mountains.
Number 5 was at The Greenhouse in London. I never expect over-the-top food in London but this meal was exceptional. White truffle pasta with an egg in the middle was one of the great dishes of ’08 for me. Paul McCartney was there that night and Ronan (the Master Sommelier) said “What a perfect evening to have both Tom Black and Paul McCartney there on the same night.” Anyway, it was the best meal I’ve ever had in London.
Coming in a number 4 was a relatively new restaurant in NY, Del Posto. For me, this is one of the most beautiful dining rooms in America. The scenery is worth the trip. When we walked out, Don Napier said it was one of the great dining experiences of his life. Mario Batali and Joe Bastianich have got it going. I especially liked the beef.
At this point, any of the final three could have been number 1. In fact, I switched positions on these three restaurants three times.
So, number 3 was a birthday party for a 1958 baby. So we drank lots of wine made in 1958. The restaurant was Melisse in Santa Monica. Actually I had two meals there this year and both would have made my top 10. However, this one was just more special. Josiah Citrin, the chef, is putting out creative fine dining that’s as great as anywhere I’ve eaten.
In the same category of great cuisine is my number 3 restaurant – Picasso in Las Vegas at the Bellagio. Over the years I’ve had lots of great meals, but there is something special about dining with $100 million dollars worth of original Picasso oil paintings while a world-class water show goes on outside your window. The food and wine have a Spanish influence and the service is to die for.
Finally, my number 1 meal of ’08 was in Nashville, but at a private home (not mine). Michael Kornick made a nine-course meal at the Patton’s to benefit Vanderbilt Children’s Hospital. Each dish was made from French recipes that were over 100 years old. You can go to Michael’s restaurant in Chicago – it’s MK.
I had other unbelievable meals at Veritas and Daniel’s in NY, Bern’s in Tampa, Sona in Los Angeles – but these 10 stood out. Here’s to great dining in ’09! I’ve already eaten with Charlie Trotter and he’ll be tough to beat.

FareStart

2009-01-21T00:58:00.006-05:00

Barak Obama challenged us to a day of service. So how does a food blog help to heed the call to serve our community? Simple - by highlighting FareStart, one of my favorite programs here in Seattle. I was honored when I had the opportunity to be a volunteer server at one of their Guest Chef nights.

FareStart is a job training and placement program for homeless and disadvantaged individuals. It offers two programs; one for youth focusing on barista skills and one for adults. The adult program is an intensive training program combining hands-on food-service training with classroom instruction, individual case management and job placement services.

A special feature for this training is Guest Chef Night. A weekly highlight on Thursdays, Guest Chefs work with the students to prepare a three-course meal which has been haled as "Seattle's best food lover’s event." For just $24.95 it's also one of the city’s best values!

Students work and train alongside staff of chefs from notable Seattle restaurants like BOKA Kitchen & Bar, Purple Cafe & Wine bar, Serafina and Oceanaire just to name a few.

So here's how you can get involved: they NEED you to be a volunteer server. Community volunteers serve the guests who enjoy great food in support of FareStart and the students. What's more, 100 percent of the proceeds and gratuities from Guest Chef Night go back into the program and fund student services and training.

For FareStart students, it is an opportunity to work with Seattle's premier chefs. For you, it's a great opportunity to enjoy an excellent meal, learn more about the program and volunteer. To volunteer, please contact volunteer@farestart.org.

Happy New Year - Cheers to New Tasting Adventures!

2009-01-09T17:17:00.010-05:00

With the holidays behind us and mid-January already here, it's the perfect time to toast new tasting adventures - whether near or far!

Let's raise a glass to:
SpringH ill in West Seattle - Mark Fuller is responsible for the culinary direction, menu and overall excitement of this elegant and fresh take on the northwest cuisine.

The Corso n Building in Georgetown - Celebrity and local chef Matt Dillion (Sitka & Spruce) is the adventurous mastermind behind this cozy multi course, family-style restaurant inside a historic Seattle residence.

NYC Restaurant Week - Jan. 18 - 23, gotta love it when more than 250 restaurants offer three-course fixed-price lunches and dinners. Bar Boulud and Gotham Bar & Grill shouldn't be missed!

Hearts Delight Wine Auction - Held in Washington D.C. May 7 - 9, the first growth featured at the Vintners Dinner will be Château Latour!

And here's hoping 2009 holds a better outlook for:
Poppy - located in Capitol Hill which I can only describe as "buzz kill."
El Gaucho - new location in Bellevue. Let's hope it holds up to its Belltown brethren.

The Local Vine makes Top 10 List

2008-10-29T16:13:00.005-04:00

The Local Vine, one of Seattle's top wine bars , ranks No. 5 in this month's Bon Appetit Magazine as one of "The Hot 10." The atmosphere is quite a bit like a neighborhood coffee lounge. There's a fireplace, people lap tops using free wireless access, etc., but instead of ordering a latte or cappucino, you can order from a selection of than 100 wine-by-the-glass with a pairing menu as well. While nothing is pretenious about The Local Vine, dont' think they aren't serious about wine. Prices range from $5 a glass to $485 a glass.
Here's a look at the complete list:
Terroir, New YorkPaul Grieco and chef Marco Canora own this funky East Village spot near their popular Hearth restaurant. If you like your wines esoteric (Casamaro Blanco from Spain, Zweigelt from Austria) and your bar snacks edgy (sage leaves stuffed with lamb sausage, turkey wings tossed in agrodolce sauce), this is the place.413 E. 12th St.; 646-602-1300
Bar Bambino, San FranciscoThis slick new Ital-inspired spot, complete with a heated patio, is one of the best in a city of great wine bars. There are more than 40 wines by the glass, as well as a menu with highlights that include excellent salumi and cheese plates, pastas (try the bucatini), and polpette (meatballs in a rich tomato, onion, and green chard sauce).2931 16th St.; 415-701-8466
Top Flr, AtlantaAt this two-story gem in Midtown Atlanta, the small but smartly chosen list changes weekly and always includes interesting varietals from small-production wineries. The full-flavored, rustic food—duck confit and applewood-smoked-bacon pizza, grilled hanger steak—completes the experience.674 Myrtle St.; 404-685-3110
Tria Cafe, PhiladelphiaFermentation involves the conversion of carbohydrates into alcohols or acids. Put another way, it's how you make three of the world's great epicurean pleasures: wine, cheese, and beer. That trifecta is the inspiration behind the two locations of this popular tasting bar (there's also a separate "fermentation school," which features classes on all).1137 Spruce St.; 215-629-9200; 123 S. 18th St.; 215-972-8742
The Local Vine, SeattleOpened by friends and Harvard Business School grads Sarah Munson and Allison Nelson, The Local Vine is a wine bar masquerading as a coffee shop, complete with comfy chairs and free WiFi. The duo was also smart enough to hire Jason Wilson, of nearby Crush, to consult on the locally sourced menu.2520 Second Ave.; 206-441-6000
Cork Wine Bar, Washington, D.C.Every neighborhood needs a bar like Cork—a place where you can order a flight of sparkling wines paired with dishes like double-fried french fries tossed in parsley, garlic, and lemon, or chicken liver bruschetta. Thanks to husband-and-wife owners Khalid Pitts and Diane Gross, the Dupont Circle area has just the place.1720 14th St., NW; 202-265-2675
Brasserie du Vin, HonoluluLocated in Chinatown, this transporting spot offers a taste (and sip) of the French countryside. Choose from classic dishes like frisée aux lardons, escargots baked in herb-garlic butter, and moules frites. As for the wine, pick from 25 choices by the glass, or for 30 percent of the bottle price, they'll pour you anything from the list.1115 Bethel St.; 808-545-1115
Tasca, Los AngelesThis rustic charmer is the kind of wine bar you'd expect to find down a side street in the El Born district of Barcelona. If you're into old-world wines and small plates—white anchovy crostini, boudin noir, chicken liver mousse—this is for you.8108 W. Third St.; 323-951-9890
Max's Wine Dive, HoustonJudging by the jukebox, concrete floors, and big, old-fashioned booths at this "dive," a beer would seem like the most obvious order. But then you'd miss out on the 160 selections of wine by the glass and inventive comfort food like the Kobe burger with Brie or fried oyster nachos.4720 Washington Ave.; 713-880-8737
Lavomatic Café, CincinnatiOccupying the site of a former Laundromat—lavomatic in French—this Gateway Quarter spot is the latest from Cincy celebrity chef Jean-Robert de Cavel. There are 30 wines by the glass available at the long bar made of—what else?—cork, or for a full-on restaurant experience, head to the rooftop dining area for rustic French fare.1211 Vine St.; 513-621-1999

So what are you waiting for?

2008-10-22T18:40:00.006-04:00

A few weeks ago my husband and I were looking over our wine collection and began imaging when and where we were going to enjoy some of our more precious bottles. - Call us wine geeks, but we do actually get giddy discussing the possibilities and whether the bottle should be decanted, who we'd share it with and the what not. -
We initially started listing life's normal celebrations; anniversaries and birthdays, moving on to milestones like our daughter's graduation. But then we started discussing life's everyday celebrations; a family dinner together, good friends who share the same political humor, a glorious sunset over the water in West Seattle; I think you get the idea. When people say celebrate life, are we? Do we? Or, are we caught up in the hub-bub of it all and that's why we wait for those occasions to pull out the special bottle? We asked that question of ourselves.
So, in celebration of it all, we decided to take out two glasses from the cupboard and open a bottle of 1995 Dalla Valle. It was an amazing impromptu celebration! And aren't those the best kind? The wine was rich and full of body with flavors of dark cherry, currants and hints of cocoa. We noticed a little bit of sediment in the bottom of the bottle which is normal. I can't wait to do it again...soon! So what are you waiting for? Isn't it time to celebrate?

Portland - BlueHour

2008-09-24T17:23:00.004-04:00

Portland, Oregon for a while now has been a weekend get-a-way for West Coast foodies. With less than an hour travel time to some of the best Pinot Noir wines in the world and home to a growing number of well known chefs and restaurants, Portland is a foodie mecca in the Pacific Northwest.
So, it comes as no surprise when a opportunity to travel to Portland came up, I planned to squeeze in time to visit a few places that have been creating buzz.
One in particular, Blue Hour. A modern styled restaurant in the Pearl District of Portland, it has received complimentary reviews from magazines such as Gourmet, for their simple yet flavorful Mediterranean styled dishes. The review from our hotel concierge was not as flattering, but I still wanted to give it ago.
The atmosphere was contemporary posh. The restaurant is in a large open warehouse with flowing black curtains separating tables, low light, candles, white leather and stainless steel chairs.
While the service was professional and impeccable, I wish what we had ordered was equally as nice. It was disappointing that there was only one Pinot Noir (by-the-glass) on the menu. My colleague Caroline, opted for the "special" cocktail - special of the house that evening - which was mediocre at best.
I was excited knowing that the BlueHour menu is a daily menu, thinking fresh, fresh, fresh. There are of course a few favorites which are standard.
I ordered the seared foie gras with roasted fig as my first course. It was among the best I've had. Tender, creamy and rich with flavor balanced by the sweet smokey flavors of the roasted fig. But, my risotto however was another story.
The next course was the Mushroom risotto. Foraging in the Pacific Northwest is a popular past-time, and the mushrooms are plentiful and robust. My disappointment was that I had little mushrooms, if any, and the flavor was pure Thanksgiving. I love Thanksgiving, but to have my risotto taste like good old fashioned poultry seasoning was something I could have done without.
Caroline's soup and pasta dish were also equally as disappointing. Luckily, there was the cheese cart. As I mentioned, the waitstaff is incredible. The cheese selections were beautifully categorized and presented on white marble. Our cheese steward knew every cheese and how to describe it in detail, making our mouths water. We asked for a selection of soft cheeses which would compliment one another in a flavor progression, and the steward did not disappoint us.

While a few things were good, overall, I thought while the prices reflected the publicity, neither reflected the expectations of quality. Perhaps it was an off night for the restaurant? That's the only thing I could think of...except that maybe our concierge was correct after all.

2008-09-08T16:13:00.002-04:00

According to Media Week, the first isssue of Food Network Magazine is slated to be distributed next month. Below is the article by Lucia Moses.

Let's hope the magazine will feature more than just the personalities mentioned below in the article!

Hearst to Test Food Network Magazine

The first of two test issues is slated to come out in October, with a second to follow in January, said Michael Clinton, executive vp, chief marketing officer and publishing director for Hearst.

Despite the mixed history of publishing partnerships, Hearst Magazines and the Food Network are forging ahead with their new food title. Food Network Magazine, as they’re calling it, will represent the array of the network’s celeb chefs, from Paula Deen to Ina Garten to Bobby Flay. The first of two test issues is slated to come out in October, with a second to follow in January, said Michael Clinton, executive vp, chief marketing officer and publishing director for Hearst.Hearst has been tight-lipped about the magazine since starting to work on it in earnest early in 2008. The company has only recently acknowledged its existence and begun sharing information with buyers. Hearst is proceeding relatively cautiously, calling the titles a test, setting distribution at a relatively modest 300,000 copies, and holding off on hiring a publisher or dedicated sales staff until it decides to proceed with a full launch. Clinton agreed to talk about the magazine after Mediaweek learned details of the tests. The first issue contains 160 pages, 50 of them ad pages, including such clients as JCPenney, Kraft and Unilever. Some buyers said Hearst offered pages for free to loyal advertisers; Clinton said the company doesn’t comment on financial arrangements with clients. He also declined to give details of the partnership with the Food Network, saying only it was a collaboration.Food titles have taken their licks this year, with ad pages down 11.5 percent across the category, per the Mediaweek Monitor. But Jeff Fischer, senior vp, managing director at Universal McCann over Johnson & Johnson’s print business, said that with only a handful of mass-reach food magazines, there was room for another title, particularly as advertisers look to target consumers based on their passions. He said the Food Network, with its strong brand equity, also would be a plus.With the tagline “Cook like a star,” the oversized title will plug a hole in Hearst’s portfolio, which is heavy on women’s books but lacks a pure food magazine.“We saw an opening in the epicurean field for a unique product,” Clinton said. “It is such a powerful brand today in America. The opportunity to create a new product through the lens of the Food Network got us really excited.” Magazines formed from partnerships have had uneven success, as Hearst well knows. Three such magazines it was involved with, Offspring, Talk and Lifetime, flopped. Even O, The Oprah Magazine (a partnership between Hearst and Oprah Winfrey’s Harpo) has seen its success cool lately. Single-copy sales fell 17.3 percent in the first half of 2008. So far this year, its ad pages have declined less than other women’s lifestyle publications, but for all of 2007, its ad pages rose only 4.5 percent versus an overall category gain of 11.3 percent.Clinton said Food Network Magazine’s advantage would lie in its fun approach to cooking. Unlike other celebrity-based magazines, notably Reader’s Digest Association’s Every Day with Rachael Ray (where Maile Carpenter was an editor before Hearst poached her to create the tests), the Food Network Magazine won’t have its fortunes tied to a single personality. “It’s not just focused on high gourmet or food that you make everyday, but everything in between,” he said. “Anyone who’s interested in food is going to be interested in the magazine.” The magazine will be promoted though subscription cards in the test issues and other Hearst titles; direct mail; and Food Network’s online and on-air properties. Clinton said a decision about a full rollout and frequency would be made after the test period.

Ripert Report - Coming to Seattle

2008-09-04T16:53:00.004-04:00

A few weeks ago I attended my first ever Seattle Food Bloggers event at a new restaurant named Olivar. The Chef came out and greeted our table, introducing the tasting menu he had prepared for us all. There were a few items I preferred over others, but the lamb was the bit hit among our two tables. Olivar's restaurant menu is designed around small plates for sharing…I’m beginning to see that trend pop up in quite a few new places around town. I definitely want to go back and see if the food and service is as good without the special attention to our table that evening.

Most importantly about the night however; I found out that Eric Ripert is coming to Seattle as part of a “cooks and books” tour promoted through Kim Ricketts book events. Being fans of Union and HUGE fans Le Bernadin, I phoned Union that evening and signed up for the dinner event.

For those who are interested, the dinner is on Sunday, December 14 , 2008 and from what I hear, Ripert will be discussing his book "On the Line," and give guests an "inside the World of Le Bernardin."

A bit about the book and the topic for the evening here is an excerpt from the Kim Rickett's Web site:

How does a four-star restaurant stay on top for more than two decades? To answer this question, all one has to do is walk through the doors of New York City’s celebrated Le Bernardin, which is one of only three restaurants in the city to earn three Michelin stars.
Chef Eric Ripert, with New York Times writer Christine Muhlke, offers fans of gourmet dining a unique insider’s account with his new book, On the Line: Inside the World of Le Bernardin. From the front of the house to the back of the pantry, Ripert takes readers on a detailed tour of the restaurant and shows how culinary magic is created station by station, person by person and plate by plate.
On the Line goes way beyond a behind-the-scenes restaurant tell-all. It includes 50 of Le Bernardin’s signature recipes with breathtaking images and candid photographs capturing the energy of those on the line. It reveals the secret to snagging a reservation, how to fold a Madeleine napkin, the 129 “cardinal sins,” which every new employee must memorize, and takes readers inside the 14,000 bottle wine cellar and more. Truly, a must have for foodies!
Eric Ripert is the celebrated and award-wining chef and co-owner of New York City’s highly acclaimed restaurant, Le Bernardin. Ripert served as guest judge (and “fan favorite”) on Bravo’s highly rated Top Chef for two seasons. Ripert is the Chair of City Harvest’s Food Council, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good tequila and peace and quiet. He lives on the Upper East Side and Sag Harbor with his wife and young son.

The Gauntlet

2008-08-05T19:14:00.007-04:00

This weekend, Luke threw down the gauntlet. Not certain exactly what was said; I just know my ears perked when I heard a challenge was initiated. A food challenge to boot! The next thing I knew, we were preparing for dueling clam recipes, followed by a second dish. It was like Iron Chef when they reveal the secret ingredient. We were a flurry of turning cook pages, clacking computer keys, and scribbling pens. We hopped in the car and headed to the market...keeping our ideas secret only to be revealed when completed.

Now, before I get too far into this story, let me just say, this was the last weekend Luke's dad would be in town for quite a while, so it was sort of a send off dinner as well...plus, we needed a judge!

We arrived at the market, and quickly gathered all of our necessary items. Complete with wines for pairing. Then we raced home, not that we needed too, it was just part of the excitement, and quickly started our prep work. Of course by this time, we had a pretty good idea of what the other was making (we kept sneaking peaks at shopping lists and grocery carts) but we still kept it secret to the end.

The drum roll please..........

Charlynn:

First course - Steamed Clams in a spicy white wine broth served over orzo pasta with fresh basil and parsley. Paired with a 2002 Chenin Blanc.

Luke:

First course - Broiled clams on the half shell topped with homemade pesto. Paired with a 2006 Ponzi Pinot Nior.

Charlynn:

Second course - Chocolate ganache cupcakes filled with dried cherries and chunks of chocolate ganache and topped with more, yes you guessed it - chocolate ganache.

Luke:

Second course - Homemade pasta with mint and green tomato pesto.

So who won? I think we all did, after all we were the ones enjoying a fabulous meal!

"Pre" wine flight - literally

2008-08-01T18:00:00.004-04:00

While it's always exciting to be traveling to a new locale, it's no secret air travel isn't as fun as it used to be. Good news for those folks with delays or layovers in Baltimore, Seattle and Sacramento, and at JFK and Dulles! Vino Volo (Italian for wine flight) is the first upscale airport wine bar and from what I hear, plans are inthe works to open Vino Volos in Philadelphia and Detroit by the end of this summer.

Though we weren't delayed, we did have the opportunity to enjoy a brief stop, and try a wine flight at Vino Volo. Offering international and domestic wine flights, the prices were suprisingly low for an airport. I opted for a Dominus flight and Luke went for an Oregon Pinot flight. We chose the crabcakes and duck confit which was also suprising tastey considering what airports normally have to offer. The crabcakes were tender and full of meat, and the duck confit (served on top of lentils) was tender and flavorful. Our entire meal came to less than $50, including tip. Another great benefit; Vino Volo restaurants are located inside the airport after you're through security. So if you find a bottle you enjoy, you can actually take it with you and enjoy it at your next destination!

So before putting your tray tables in the locked and upright position...Salute!

Finding the secret

2008-07-22T14:56:00.004-04:00

In this new age of celebrity chefs, restaurants easily fall out of fashion as new food trends and even new hot spots steal the foodie spotlight. There is one place however that seems to holds to secret to remaining a constant favorite - Dahlia Lounge. So what is the secret?
Maybe it's because its the first restaurant of chef Tom Douglas, who also helped to define Northwest cuisine? Maybe its because he received the James Beard Foundation Award for Best Northwest Chef in 1994 or that Food Wine named Dahlia Lounge the "Quintessential Seattle" restaurant in 1999. Or, could it be because he 'reigned supreme' over Masaharu Morimoto in an episode of Iron Chef America? Well, we needed to find out for ourselves.

Starting our dinner, we decided to try three items first; the honey lacquered pork belly, the dungness crab cake and the wood grilled Pacific octopus. Each were unto their own, fantastic. The octopus was a pleasant surprise, rich and meaty and not at all what I expected. Of the three, it was my favorite.

For our entrees, we enjoyed the roasted carrot ~ ricotta ravioli with sweet peas, oyster mushrooms and tarragon butter and the spit roasted Berkshire pork rack with grilled spring onions, watercress, rice beans and green garlic. Both were heavenly, velvety and creamy. Yes, creamy! For dessert, the triple cream coconut pie put us over the edge into food nirvana. I can't wait to go back.

Though the 1997 Dalla Valle was tempting (I say with a Cheshire grin) our wallets opted for a half bottle of one of our favorite pinot noirs - Patricia Green - and a half bottle of Sancerre. Both paired wonderfully with each of our dishes.

So here's a challenge, go find out the secret for yourself. For me, having enjoyed such a fantastic meal, the secrets are the culinary inspirations showing up on the menu!

Farm to Table - Culinary Sustainability

2008-07-16T16:21:00.004-04:00

This week, a new crop of culinary students begins a six-month educational journey learning to guide our nation's restaurant, grocery, retailer and hospitality industries in the timely shift toward growing, eating and purchasing local and sustainable foods.

Culinary School of the Rockies (CSR) is pioneering a natural path for future chefs craving an unprecedented farm-to-table education through the launch of its Farm to Table Externship.
Students spend the first nine weeks of the course in the classroom at CSR.

Then, on Sept. 8, the off-campus Externship takes them to work on farms and ranches in Colorado's breathtaking North Fork Valley (near Aspen) and in Boulder County. Students will learn firsthand how to source local ingredients from farmers, growers and producers, and the farming experience is topped off by an apprenticeship with acclaimed "locavore" Colorado chefs.
Culinary School of the Rockies began developing the program two years ago as a response to the growing "sustainable" trend -- and the subsequent help- wanted signs in sustainable restaurants. Today, with gas prices soaring past $4 per gallon, the food industry is becoming even more sensitive to local sourcing.
CSR is acutely aware that culinary education requires chefs to know more than just the "back of the house.

Farm to table is a broad trend that refers to sourcing practices that support natural and organic farming and local farms and producers. The movement started centuries ago but has regained momentum during the past 35 years, when organic grocers and farmers markets began attracting the masses.

Nationally renowned chef Alice Waters pioneered this trend in 1971 when she opened her neighborhood bistro, Chez Panisse, in Berkeley, Calif. Many restaurateurs have more recently adopted Waters' practices and ideals.
The Farm to Table Externship is new to Culinary School of the Rockies, but the program's philosophy is a natural extension of the school's values. Since its founding in 1991, the school has kept a "green commitment" by sourcing local, fresh products and ingredients when available for its programs and by recycling and composting its waste products year-round.
As recently as June 8, The New York Times featured several of CSR's farm and chef partners in an article, "As Skiers Depart Aspen, Chowhounds Take Their Place." Featured farmer Don Lareau, owner of Zephyros Farm, Ryan Hardy, chef at Montagna at The Little Nell in Aspen, and farmer John Cooley of Rivendell Farm are all participating instructors and leaders of CSR's Farm to Table Externship.
After the three-week farm portion of the externship is complete, students will apprentice for two weeks in award-winning Colorado restaurants with sustainable practices, such as Fruition in Denver, Montagna restaurant in Aspen, and The Kitchen and Frasca Food & Wine in Boulder.

SOURCE Culinary School of the Rockies

Our Taste for Travel

2008-07-08T13:12:00.041-04:00

For us, life's luxuries include good friends who share our same passion for food and travel. That's part of what makes our culinary getaways so magical, and our trip to Virginia and Washington DC was no exception.

After landing at Dulles airport, we quickly freshened up for lunch and headed straight to Black Salt located in the Palisaides neighborhood just outside Georgetown to meet our friends at the first stop of our gastronomic vacation.

A modern styled fish market with chilled granite slabs sitting atop crushed ice featuring the daily catches greets you as you walk in the door, Black Salt is a fresh take on seafood dining. Our friends were already sitting in the restaurant located the back of the market when we arrived. The open kitchen adds to the fun and casual atmosphere of this yummy place for all the senses. Wine flights offer a festive sampling and pairing to variety of menu options, but we opted for a crisp Sauvignon Blanc with our seared ahi salad. The presentation, a deconstructed nicoise salad, was beautiful and equally as tasty. A quick note; make reservations because the restaurant fills quickly at lunch time.
For dinner that evening we headed to CityZen in the Mandarin Oriental Hotel in D.C. We each chose the the six-course tasting menu created by Chef Eric Ziebold, winner of the 2008 James Beard Award for Best Chef Mid Atlantic, which was presented with the Sommelier's pairing.

A tender mushroom souffle canape was offered as a prelude to the tasting menu which included: an asparagus salad topped with a quail egg, followed by a tempura soft shelled crab over rhubarb gazpacho, then a steamed Pacific Bay sable fish, next we enjoyed rare herb roasted lamb followed by selections from their cheese cart. The dessert was a decadent seven layer chocolate bar.

Having only two hours to enjoy the menu in order to make it in time for the Symphony at the Kennedy Center, the table attendants did everything to accommodate our schedule - which we truly appreciated. After the Symphony we enjoyed evening cocktails at Marcels, an old DC favorite of ours to recap the day's events. A nice little hint: Marcel's offers a pretheatre menu which includes car service to the Kennedy Center. That evening we phoned to have the car service pick us up from the Kennedy Center and take us to Marcel's for drinks, it's very convenient!

Sunday night we headed to Vidalia, a restaurant with a contemporary take on Southern specialities. Again we sampled another great tasting menu. The highlight of the evening for us however was a side-by-side tasting of 2003 and 2004 Hourglass Cabernet.

We took the chance and packed the wines in our suit cases, one from each of our cellars. We agreed that the 2003 was mature and rich and ready to drink. The 2004, while floral and full of fruit ,was a bit too young for my taste and I felt it needed to be cellared for a bit longer. It was such a treat to compare two years of one of our favorite wines.

The next day before heading to our final destination, we lunched at Brasserie Beck. This new Belgian styled restaurant of Chef Robert Wiedmaier, also of Marcel's, is a must for anyone who appreciates true Brasserie fare. The attention to detail is not only evident in the decor and service, but also in the menu selections. Having traveled to Brussels and eaten our fair share of mussels and frites, we can be a bit tough on our critique at times when it comes to finding that special finesse it takes in preparation. Becks did not disappointment us and we vowed to return! In addition, Becks offers guests a list of hundreds (literally) of Belgium beers. Talking to our waiter, he explained that Brasserie Beck is one of the few places in the United States which features some of their listings.
After lunch we headed to our much anticipated final stop for the trip, The Inn at Little Washington. If you didn't know it, you'd think Patrick O’Connell defined the term "Southern Hospitality." The staff greeted us as we drove into the tiny driveway, opening our doors and ushering us into the receiving parlor. We were then immediately served a refreshing cocktail of Proseco and fresh peach puree, similar to a Bellini. From there we were given a tour of the Inn, the outdoor courtyard and taken to our rooms. That afternoon, we strolled through the herb and butterfly garden at the Inn and then visited the quaint shops which lined Main Street. Afterward, we returned to the Inn to enjoy afternoon tea. A very elegant menu of teas was presented and served with small canapes and sweet treats.

Dinner that evening was amazing. You can see why Chefs and restaurateurs from around the world seek out and visit the Inn. We began by selecting three wines: a 2005 Rudd Cabernet, a 2000 Pichon-Longueville and at the Sommelier's recommendation, an Angela Pinot Noir in place of a Ken Wright.
Instead of the tasting menus, we opted to create our own. Our dinner started with a sampling of eight canapes. The sauteed watermelon with chile oil was a refreshing favorite and was followed by an herbal Vichyssoise. For our courses, some of the selections we made included a chilled seafood sampler of Lobster Maki, Tuna Tartare and Ceviche of Diver's Scallop, A "Marriage" of Hot and Cold Foie Gras with Sauternes Jelly and the Inn's Housemade Pickled Cherries from the Inn's orchard, Beef Two Ways (Pecan Crusted Barbeque Short Rib, and a Miniature Filet Mignon Wrapped in Swiss Chard) Veal Sweetbreads Braised in Ruby Port on Pappardelle Pasta with Huckleberries and Virginia Country Ham, and a Parsley-Crusted Elysian Fields Lamb Loin with Minted Grape Leaves and Greek Yogurt Tzaziki Sauce. Desserts for our table includes a sampling of cobblers and the "Seven most Decadent" desserts from the menu - and they truly were! After dinner, we received a tour of the kitchen. From what we were told by Marta our host, the Inn’s new kitchen is referred to as “the most beautiful kitchen in the world” and was added in 1998. The design was inspired by the dairy room at Windsor Castle, the kitchen features an enormous Vulcan range which was made in France. The copper hood seems like it belongs in a story book and is topped with shinning brass trim. Guests may also reserve the kitchen table if desired. As a bit of background about this wonderful place - The Inn at Little Washington was the first establishment in the Mobil Travel Guide’s history ever to receive 5 stars for its restaurant and 5 stars for its accommodation, and is the first Inn ever to receive AAA’s highest accolade - the 5 Diamond Award, for both food and accommodation. We can't believe we were able to share this memorable experience with such close friends who share our same passion for food, wine and travel.

Taste of DC

2008-06-23T19:41:00.002-04:00

It’s become a much anticipated tasty tradition. Every year, we get together with some good friends of ours from Nashville for a culinary tour of a U.S. city. We research which new chefs are creating buzz, emerging restaurants and the absolute “musts” for those who appreciate good food. Much goes into the planning of the trip, but once we have our itinerary we are as giddy as children the night before Christmas.
This year we’re focusing on Washington D.C. with a side trip to the Virginia countryside (one of my favorite places for foxhunting) for a stay at The Inn at Little Washington. We typically hit the ground running, packing in as many places to visit as we possibly can and this trip is no exception. Below is a brief look at our upcoming trip. We’ll have a complete review upon our return!
Black Salt
Beck Brasserie
CityZen
Inn at Little Washington - chef's tasting menu
Vidalia - we will be doing side-by-side tasting of Dalla Valle and Hour Glass Cabernet (YUM!!!)

Every place has an off night - Mortons Steakhouse

2008-06-10T23:57:00.007-04:00

Morton's Steakhouse for me, has always been the pinnacle of steakhouses. Now, I've been to plenty of places in my day, Murray's in Minneapolis, Plaza III in Kansas City (both of which are two of my top favorites when it comes steaks) along with a host of other places across our great nation who's speciality is preparing the perfect cut of red meat.

In an era of "steaks and chops" gone by, the nostalgic atmosphere of Morton's with the consistent quality and service is something I look forward to and cherish when "dining" out. My husband and I actually make our entire evening out at Morton's an event. Dressed up of course, he in a suit with French cuffs, cuff links etc., me in , dare I say it, an Audrey Hepburnesque dress; we pop Frank Sinatra and Chet Baker into the CD player and head out with only high expectations for the evening.

Raw oyster's on the half shell with a martini to start, followed by a wedge salad and blue cheese, awaiting the perfectly prepared rare filet while our bottle wine breathes, then the meal ending with the chocolate cake and a Baileys and coffee.

As you can tell, I too am quite nostalgic when it comes to my experiences with Morton's. So you can only imagine how excited I was when a good friend of mine recently told me she visited Morton's for the first time. Quickly I perked up and asked how she enjoyed her experience, ready of course to hear only a positive recount of her evening.

"Horrible," she said answering my question.

It came like a blow to my gut, I was saddened but stunned. I think I actually entered into the first stage of grief - denial - at that moment.

"You mean Morton's the steakhouse," I asked. She must surely be mistaken.

"Yes," she replied. She then began to share every horrible detail of the evening.

1 - they weren't offered a wine list

2 - when the server started to take their order, they requested a wine list

3- they asked for wine recommendations based on their meal - with a reply from the server "I don't like wine"

4 - no wine steward or sommelier was sent over

5- the salad attendant spilled bacon bits from the salad condiments all over the table and into a glass of wine, while the table linen was quickly cleared of bits, there was never an effort to replace the glass of wine

6 - when asking to replace the glass of wine, the server brought over another glass, but not of the wine they were drinking, but a substitute

7 - their steaks were not cooked to order

By this time, I heard enough and was truly saddened knowing how many wonderful dinners I've enjoyed at Morton's. Trying to show that Morton's does have a niche for service and is prepared to prove quality to their customers, I asked what they at least though about he presentation cart . She replied "what cart?" My enthusiasm about their evening was dwindling with every detail. So I quickly, and delicately, walked her through what her evening should have been. From Morton's standard's of service, to its history and trademark slogan "the best steak anywhere" along my past experiences with the restaurant's educated and professional wine staff in Richmond, Virginia, Chicago, Seattle, DC, and Nashville, I know in my culinary heart she and her party had to of been there on an off night.

(this story had been also told by other members of the dining party that evening)

La Rustica

2008-05-21T17:19:00.002-04:00

When it comes to Seattle, finding almost any type of food, restaurant or market is easy. But when it comes to finding an authentic, Italian restaurant it can be a bit more of a challenge. Having been to Italy many times visiting family , friends and on our own; we know Italian food and eateries and look for similar styles of food and ambience when seeking out places here in the States.
So, if you live in Seattle and have been searching for a quaint Italian restaurant that brings back the memories of your trip to Italy - where you found that little side street gem void of tourists and over flowing with the locals - than La Rustica is a must for your restaurant list.

Tucked away in the maze of waterfront condos on Beach Drive just off Alki Point is where you’ll find this hidden treasure. We’d driven past the restaurant many times, and after hearing wonderful things about the menu decided we needed to try it out. So on a chilly spring night - one that reminded us of our own spring wedding dinner in the hills of Tuscany - we headed to La Rustica. The ambience we found to be relaxed, cheerful and intimate.

The tables are close together and the host’s table is right beside the front door. We didn’t have reservations, but the owner greeted us like long time friends. He was extremely accommodating and recommended we head to the parlor to enjoy a glass of wine before dinner. To our surprise, the host escorted us back outside. We were quickly relived that we weren’t being politely turned away as the host showed us that parlor entrance is located outside, just a few steps away from the front door. Both the parlor entrance and the dining room entrance share the outdoor patio.

A few moments later after finishing our wine and thumbing through the Italian picture books, we were taken to our table – heading back outside, then inside once again. The menu overflowed with both familiar favorites and more traditional Italian home style options. The decision was difficult, but given the chill in the air, we narrowed it down to two hearty dishes; the pesto and prawn risotto and veal marsala. Both were incredibly decadent and generous in their portion size, as was the desert which followed. We ordered Tiramisu, and though it was a bit too sweet for our taste (we prefer more espresso in the flavor than sweet cream) it was still enjoyed with a bold cup of coffee. If you plan on heading to La Rustica keep in mind that finding parking can be a bit difficult. Plan on arriving at least 30 minutes prior to your reservation time. And if you don’t have a reservation, enjoy looking through the Murano glass and Italian picture books in parlor with a nice bottle of Italian wine.

Ama Ama

2008-05-05T01:54:00.004-04:00

No matter what your mood, West Seattle has a number of yummy spots to satisfy your craving for both food and atmosphere. Of course it's when the food and ambience come together in a harmonious balance, make for the perfect experience. And of course, this doesn't always work out perfectly.

There has been a place in our neck of the woods that has been catching my eye for quite some time, both in reviews and "curb appeal." Ama Ama Oyster Bar & Grille. Being a HUGE fan of raw oysters on the half shell, Ama Ama was a must. Pour me a Bombay Blue Saffire Martini and I'm there. Only this particulat night I opted for Bombay Blue Gin & Tonic, but I'm getting off subject a bit....

So, after doing a bit of Internet research and finding nothing but positive reviews on the food, we decided to try it out. According to the Ama Ama Web site, the word ama literally means “sea women” in Japanese. Ama were free divers that for over two thousand years provided their families and villages with fresh seafood. Wearing only a loincloth and mask, the ama braved the cold waters of the Pacific Rim to collect shellfish, octopus, sea urchin, and other delicacies from the depths. Apparently, even today, the few surviving ama dive without scuba gear or air tanks. Upon entering this very '60's vibe restaurant, and seeing James Bond "To Russian with Love" playing in the artwork installation behind the bar, did it all seem very a prospro. We were sat quickly, ordered our drinks and of course the oysters. The oysters were fantastic! A sampling of various types of raw oysters, they were placed on the traditional silver tray resting in a bed of crushed ice and served with cocktail sauce, lemon and horseradish. All were incredibly fresh and delicious, another round was a must. Everyone in our party wished that the menu offered a bit more from the raw bar, but what they did have on the menu was quite good. We stuck with oysters, Ahi Tuna, sliders and the Penn Cove Mussels and Frites. All of which were tasty. The oysters were definitely the star of the table. The only two elements lacking: the drinks and the service. Yummy beverages that they were, they were not generous. Go to Ama Ama for the food and a festive fun atmosphere, but don't set your expectations on being taken care of or getting drinks of the same caliber as the oysters.

Seattle Saturday Night

2008-03-12T19:36:00.009-04:00

Seattlites know how to hit the town.

A typical Saturday night for these swanky foodies involves cocktails at one location followed by dinner at another and then a night cap. And who can blame them, with so many places to choose from, it's hard to be limited to just one.

It seems that the selection of restaurants is ever expanding..as is our waist line! Below are a few of note which we've enjoyed most recently.

A few Saturday night's ago , we visited BalMar for cocktails, pre-dinner, with a couple of friends. Sidecars are the drink in vogue for the Emerald City, and we enjoyed sipping ours while sitting on the leather ottomans at this dimly lit, mohagany carved bar . The crowd was quite and conversation was easily heard. We then headed to La Carta De Oaxaca for a spicy authentic Oaxaca, Mexican dinner. The atmosphere here is extremely casual and loud. There are no reservations and it's standing room only until you get a table (hence the reason for the pre-dinner cocktails).

After dinner we went back to BalMar, where the crowd had turned over to a much younger, louder bunch and the music changed from jazz to club.

Most recently, we joined freinds for drinks at Union, a modern but smaller restaurant, before heading to dinner. Kudos to the bartender to made our martinis!!!! One of the best I've had since my days in Charlottesville dining at OXO and the Downtown Grille.

We enjoyed dinner that night at Boka Kitchen inside Hotel 1000, a swanky, ultra modern, high-tech boutique stye hotel. Boka's contemporary interior was designed by Mesher Shing of Seattle. Hand-sculpted glass art installations from local treasure J.P. Canlis visually anchor the dining room. Original paintings by Spanish gesture painter Gonzalo Martín-Calero add an abstract element. Additionally, an ever-changing pallette of digitzed images of the world’s great art on two plasma screens underscore an eclectic and refined character, well worth the visit. The Asian-fusion menu was quite yummy and was as creative as the atmosphere. The only dissapoinment was dessert. After the innovative dinner menu and wine list, we might have set our expectations too high.

"Date Night" Menu

2008-02-13T17:19:00.004-05:00

Mixed Greens with Goat Cheese Crostini
Alphonse Mellot Generatio XIX Sancere

Grilled Lamb Chops "Scottaditti" with Garlic Confit and Mint
Ridge Lytton Springs Zinfandel 2004

Chocolate Espresso Tart
Domaine de Coyeux Muscat de Beaumes-de-Venise 2003

Mixed greens with Goat Cheese Crostini recipe
8 1/2-inch-thick diagonally cut baguette slices (about 4 inches long by 1 1/2 inches wide)4 ounces (8 tablespoons) soft fresh goat cheese (such as Montrachet)
1/4 cup olive oil2 tablespoons red wine vinegar1 small garlic clove, minced5 cups mixed baby greens2 tablespoons chopped drained oil-packed sun-dried tomatoes2 tablespoons pine nuts, toasted
Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.
Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between2 plates.
Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.

"Scottaditt" recipe
Yield: 4 entrée servings
8 lamb rack chops, 1-inch thick, cleaned and trimmed
20 cloves white garlic, peeled
8 Tablespoons extra virgin olive oil
1 cup sweet wine, such as Malvasia
2 cups dry white wine
4 sprigs mint, leaves removed
1/2 pound pom pom mushrooms, sliced 1/8-inch-thick
Salt and pepper to taste
Preheat barbecue or broiler.
In a 8-inch to 10-inch pan, heat 4 tablespoons of the olive oil over medium heat and add peeled garlic cloves. Sauté slowly until browned on all sides, shaking pan to keep them moving, about 10 minutes. Add sweet wine and dry white wine and cook at a slow boil until liquid is reduced to 1/4 cup. Garlic should be very soft at this point. Remove garlic and liquid and set aside.
Season lamb chops with salt and pepper and cook over hot grill until medium rare, about 4 to 5 minutes per side.
Heat the remaining olive oil in a large 12-inch to 14-inch sauté pan over high heat. Add pom pom mushrooms and sauté until brown and soft, about 3 to 4 minutes. Pour garlic and liquid into pan with pom poms and stir to coat. Add mint leaves and remove from heat.
Season mushroom and garlic mixture with salt and pepper and arrange in center of the plates. Remove chops from grill and arrange leaning against mushrooms. Serve immediately.

Tart recipe
8 ounces bittersweet chocolate, (preferably 61 percent cacao), chopped
1 1/4 cups heavy cream
2 tablespoons good-quality ground espresso beans
1 cup all-purpose flour, plus more for parchment paper
3/4 teaspoon salt
1/3 cup unsweetened Dutch-process cocoa powder
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
1 1/2 cups mascarpone cheese
1 large egg

Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.
Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.

Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.

Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).

Smooth mascarpone cheese over bottom of tart shell with an offset spatula.

Pipe ganache rosettes, one next to the other, on top of mascarpone to cover. Store in the refrigerator up to 1 day.

Macrina

2008-02-04T14:11:00.000-05:00

It seems that no matter what Seattle neighorhood you wander into, you'll find a culinary gem.

One misty morning while driving around an area known as Queene Anne , we happened upon Macrina. Our tummies rumbling, we pulled over and headed inside the tiny cafe. Warm and cozy, with stone floors, small parisian style bistro tables, and old world style display cases full of pastries and fresh baked breads, the place was full of people and conversation. While in queue to order, we scoped out the cafe for any prospects of a table. Luckily, by the time we made it to the counter one had opened up.

The menu was full of mouth watering options. Sweet or savory is always a pleasant predicament. It was between the Brioche French Toast (French toasted topped with fresh sliced apricots, creme craiche and lavendar infused honey with whipped butter and apple pork sausage links) or the Smoked Salmon Scramble (eggs softly scrambled and served with onion baily, cold smaoke salmon and herbed creme fraiche. Served with roasted potatoes and a salad of organic greens.) Ending up choosing the French toast, it was not disappointment!

Visit the site, get familar and get inside for a bite or for a meal!

Lark

2008-01-28T12:26:00.000-05:00

One of the best things about moving to a new city, is trying out the new restaurants. This past weekend, we visited Lark. Located in Seattle's Capitol Hill neighborhood, its a small unassuming restaurant that can easily be passed by without notice. We did.

After finding the restaurant and having the hostess hang our coats, we settled into our table. With in moments of viewing the menu, were were excited that this could be a place to add to our list of Seattle favorites.

Not wanting to judge a menu by it's "cover" if you will, we slowly went through the sections: cheese, vegetables/grains, charcuterie, fish, meat, desserts.

Lark's menu is meant to be sampled and shared, and it's recommended each person orders two-three dishes per person. Depending on what is ordered, the chef then sends out the dishes in a succession, perfectly choreographed from delicate and soft to robust and more intense.

It was fantastic! We weren't disappointed with any of the dishes and can't wait to go back and try more.

A bit more about the chef: In addition to being named "Best Chef Northwest/Hawaii” by the James Beard Foundation in May 2005, Johnathan Sundstrom has also worked with some of New York and San Francisco’s most renowned chefs Daniel Boulud, Jean-George Vongerichten, Diane Forley, Gary Danko, and Traci Des Jardins. Following a series of inspiring and educational travels, John returned to Seattle with a renewed sense of purpose, new ideas and techniques, and a greater understanding of excellence.

Frozen Comfort Food

2008-01-24T00:40:00.000-05:00

Seattlites take their food seriously. The quality, freshness and seasonality. And we're quickly finding out that grocery stores in this Northwest city are no exception.

Here, there is a fabulous small local chain of grocery stores called Metropolitan Market. Daily catch seafood, in house butcher, fresh European style breads and pastries, restaurant quality take out, global cheese selection, wine staff...you get the idea.

Of course fresh is always best. And really; who would argue? So when the Market's monthly promotional postcard came in the mail touting "buy one, get one free" frozen macaroni and cheese, it was tossed aside with the rest of the junk mail. Well, the food gods must have been looking out for our palettes, because the postcard ended up in our car on a grocery trip one afternoon.

It was shopping as usual. Stopping off at the cheese counter first to select a few of creamy stinky and oh so yummy cheeses (Greyson sampling everything she could), we next strolled through produce, the deli, and wines. After checking everything off our list, we made our way to the frozen food aisle to put our postcard to good use. Tossing two boxes into our cart we wrapped up the trip.

This is were fate stepped in.

It had been a long day, and the thought of popping something in the oven was just too convenient to pass up. Turn on the stove, wait for it to preheat, pop it in the oven and voila! Right? Sounds good.

Waiting for the oven timer to sound was the perfect opportunity to pour a glass of wine and study this month's Dean and Deluca catalog. Flipping through the pages, my mouth watering and tummy beginning to rumble, I notice something...

Mac & Cheese*"World's Best" is made with penne pasta and artisan Flagship and Just Jack cheeses. Mariachi is made with penne pasta, Flagship and Just Jack cheeses, plus roasted Anaheim chiles, cauliflower, red onion, corn and red bell pepper. From Beecher's award-winning kitchens. Shipped frozen.

What? Wait a minute! Could it be? Just to make certain, I reached into the waste bin to retrieve the cardboard sleeve. Yep, sure enough, it's the same Mac & Cheese in the beloved catalog. But it's frozen, so really, how does it taste?

When the timer went off, there was much anticipation about pulling it from the oven. The aroma was fantastic...and bite after bite...let's just say it is wine worthy!

Normally, frozen food isn't something found in our freezer, but we'll make an exception! Order a box now - get your hands on some and enjoy some frozen comfort food because unless you live next to Grandma, you're just not going to find better Mac & Cheese.

Turn your Teeth

2008-01-14T16:06:00.000-05:00

You know you're having a fabulous time tasting wine, when everyone you're with has purple smiles. A fantastic place with both culintary and wine tasting menus is Purple Cafe on 4th Ave. in downtown Seattle.

So worry about your whitening strips tomorrow...today, let's turn our teeth Purple!

Haute Chocolate

2008-01-08T12:04:00.000-05:00

It comes as no surprise that we're learning Seattle winters are damp. It's that chilling damp cold that seeps right into your bones. No matter how many layers of clothing you pile or scarves you wrap around your neck, this Pacific Northwest cold chills you right to the core.

And, don't think we're strangers to what frigid temperatures feel like. You're talking to people who have fox hunted for hours in slushy snow and rain and who have skied the Alps - enjoying themselves the whole frozen time.

In the pursuit to warm ourselves from the inside out, we offer two "haute chocolate" recipes recently introduced to our kitchen. We hope you enjoy them as much as we have!

HC with a kick:

1 2/3 cups milk
1/2 vanilla bean, split lengthwise
1 red chili pepper, split with seeds removed
1 cinnamon stick, around 3-4"
1 1/2 oz chocolate (bittersweet)
PREPARATION:
Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute. Whisk in grated chocolate, and continue to simmer on low until melted. Remove from heat and let 'steep' for another 10 minutes. Caliente!

HC for the grown-ups:

2 cups milk
1 1/2 oz chocolate (bittersweet)
1 shot buttershot liqueur
fresh whipped cream
PREPARATION:
Simmer milk in saucepan. Whisk in grated chocolate and continue to simmer on low until melted. Remove from heat and add in buttershot liqueur. Top with fresh whipped cream and nutmeg. Sit back and put your feet up!

Last Supper of 2008

2007-12-28T14:44:00.001-05:00

So, if it were your last day on earth, what would be served at your last supper? Who would you want to share this meal with; family, friends, celebrities? Or would you want to be alone with your own thoughts? Would there be music or the simple sounds of nature; conversation or just quiet reflection?

Even if you're not a foodie, you'll love this book.

At first glance, it looks like a beautiful photo essay of some of the worlds most prestigious chefs. But, its surprisingly personal and at times touching. These chefs have tasted and drank of the finest culinary pleasures this world has to offer. Yet, the entries weren't precocious or smug. Instead, they revealed candid reflections of comfort food, dining pleasures, favorite wines, and the overall simplistic nature what food is to them and who they enjoy sharing it with.

Open the book - and ask yourself...

Ice Cream Anytime

2007-11-13T11:40:00.000-05:00

Ice cream probably isn't high on the list of desserts when the mercury begins to fall. But stop! Hold the apple pie, pear tarte tatin, bread pudding and fruit cobbler. Yes, yes...those hot out of the oven, warming the soul (and belly) when it turns chilly outdoors fall time favorites. And, all perfectly suited for any autumnal menu. That is unless, its Mora Ice Cream. http://www.moraicecream.com/home.php

Just a ferry ride to Bainbridge Island from Seattle, a brisk walk from the ferry terminal and a right turn heading towards the farmer's market lawn; and just as your nose begins to turn red from the chill in the air; you're there.

We stumbled upon Mora on a weekend outing. I ordered a scoop of the dark chocolate with mint and Luke tried the hazelnut. It was like Adam and Eve biting into the apple. Our eyes were opened to what true rich artisan ice cream should take like. We savored every bite, and each demanded the other to try our flavor as "the best," only wanting each other to experience what was happening inside our own mouth.

Among the sleek modern lines, stain steel pots and pristine matted mouthwatering photography of what is chilling behind the counter, you can choose from flavors such as Saba yon, Marron Glace, Dulce le Leche, White Chocolate, Blueberry and Green Tea...just to name a few!

Only the freshest ingredients go into this decadent wonderment which has butter fat than manufactured ice creams (that's the secret I'm told), making this artisan ice cream quite possibly the best - or one of them - ice creams around. I'll even go as far as saying that its rich, round, velvety, intense flavor rivals Italian (yes the kind you find from the stands in Firenze) gelato. It's that good!

The Mermaid

2007-11-09T13:26:00.000-05:00

Every day driving to and from Bellevue, Greyson and I pass by the temple of homogenized, globalized, Americanized corporate coffee - the Starbuck's headquarters building. After several weeks here, I've learned that this is the Mermaid building. Why is that you ask? High atop the tower of the massive complex, on all four sides, is the top half of the green-logoed face embellished on everything Starbucks. Her green eyes over looking Seattle make certain we have our daily intake of lattes, cappuccinos and other indulgent caffeinated beverages. Ever read the Great Gatsby? I'm a grande-soy-latte fan, and every time I order one now, I think about those green eyes and theorize why they didn't choose to put her whole face on the tower. Now, if you're thinking I'm being over the top here and that this is a mere coincidence, consider this other literary reference. In Moby Dick, Starbuck is the coffee drinking first mate! Just a thought to ponder over your favorite cup o' joe.

Sugar Rush!

2007-11-06T19:53:00.001-05:00

Greyson enjoys a cupcake from Verite before heading to the West Seattle Farmer's market.

Seattle Splendor

2007-10-23T15:44:00.000-04:00

It's now been a few weeks and I'd have to say, Seattle has been good to us. Today is a glorious, sunny, 60 degrees! What a day to play hooky (and no, I'm not). It's clear, clear, clear. I can see all the way to downtown Seattle from my office window in downtown Bellevue. The Space Needle is just poking over the ridge with the snow kissed Cascade mountains in the background. The leaves on the trees have turned to golden yellows and burnt copper tones. I thought I would have to reminisce about East Coast fall foliage splendor. Not so! The Pacific Northwest rivals Virginia's Autumn. Ha! Now, now. I know what you're thinking so stop. Don't you think for one moment that I've forgotten where I moved. The rain is coming...Wednesday. Luckily for us, it's going to hold out for the weekend. Greyson's school is holding a Fall Festival Friday evening, where Greyson will be dressed in a very sweet, little lion costume. Simply adorable with her fuzzy little mane tickling her cheeks and little droopy tail on her bottom. Pictures to be posted of course!

Speaking of courses, what a transition, you'll notice we're chaning the name of our blog. We've decided that with so many new tasting options in our new "backyard," we'd like to share with you what's recently been on our plate, providing a humble review of area restaurants, wines, markets and other local culinary wonders. That way when you come to visit, and we hope you do, you can pick out what piques your interest...even if we didn't like it. Everything deserves a second chance right?!?!

Here's a brief look at what's been on our plate, with more details to come.

- Sitka & Spruce - http://www.sitkaandspruce.com/
Great menu, great service (we took Greyson and they were very accommodating not having any high chairs - as expected)
- Le Pichet -http://www.lepichetseattle.com/
When you walk though the door, you're transported to a Parisian bistro. Excellent in very way. The food, the service, the wine list - which you can order pitchers, hence the name. Helpful hint, if you take children, ask for the table in the back.
- West Seattle Farmer's Market - http://www.seattlefarmersmarkets.org/markets/west_seattle
Excellent
- Domaine Drouhin - http://www.domainedrouhin.com/en/index.php?contentVersion=7
Very nice, worth the price, recommend letting your glass breathe a bit, but bottle doesn't warrant decanting
- Wine Outlet - http://www.seattlewineoutlet.com/
If you're looking to try something new, off the wall and be a bit adventurous with your "usual" picks, this is the place to go, and the prices are incredible!
- Verite Coffee (featuring Cup Cake Royale) - http://cupcakeroyale.com/index.html
Best lattes ever! The cupcakes can be a bit dry on occasions...we've tried them all! Great flavor, but you'll need the latte.
Easy Street Cafe - http://www.buymusichere.net/stores/easystreet/
Well, actually Easy Street Records. It's half record store, half bustling cafe. Excellent diner style breakfast...expect a wait on Sunday mornings. But it's well worth it. If you need something to hold you over, head across the street for a cup cake.

More to come

2007-05-21T15:06:00.000-04:00

Stay tuned...

What we've been up to...

2007-04-10T16:57:00.000-04:00

Wow, boy have we been bad about updating our blog lately! There has been so much that has happened in the meantime. For instance: we've discovered six new fabulous wines. Learned we are closer to moving to a new city, Greyson is almost a year old, and business is booming (three new clients to add to our roster).

Today as a matter of fact, we were in Old Town Alexandria announcing the new water taxi service that will link National Harbor to Old Town. We were very excited that the AP listed our story, four tv stations were present and we had the front page of the Washington Post. Details to come, but I just wanted to update everyone in the meatime!

Oh, and did I mention, it snowed the day before Easter...hehehe.

a week

2007-03-06T17:14:00.000-05:00

Okay, so I said I would post the next day and didn't...in the same articulation of famed celeb Anthony Bourdain chef (whom we met that evening by the way) may I say, too bad.
Seriously though, I can't believe its already been more than a week since we returned home from our fabulous time at SOBE. So here's where I left off:
Saturday night, we donned our black-tie attire and headed to the Loews hotel in South Beach for the Tribute Dinner to Eric Ripert of Le Bernardin. We were more than happy to join the dozens of other accomplished chefs, industry moguls and folks like us who just plain enjoy their food, in honoring Chef Ripert.
Upon our arrival, we were greeted by tables of Dom Perignon and passed hors d'oeuvres of caviar and ceviche. Yum! We immeidately spotted Chef Bourdain. I had to tell him that his motto - Don't be a tourist, be a traveler - inspired my own family motto - Live well, travel far, taste everything. Hearing this, he said "Well then cheers," and clinked my glass. The night couldn't get any better - or so I thought. Once the doors open to the ballroom, guests made their way to their seats. We were at table 35. We passed by Martha Stewart, who Luke had a brief conversation with, but once she found out he didn't own the Standard, she quickly said her goodbyes...let Luke tell you the story! We dined on a six course meal where a different chef prepared each course and paired it with a perfectly complimenartary wine. Of course I'll have to post that menu a bit later on the blog. It was great to have met Daniel Boulud of Daniel in NYC - the restaurant that inspired our engagement. The night was magical and the food, wine and friends were a perfect pairing.

Luke, Char and Daniel

SOBE 2007

2007-02-26T17:51:00.000-05:00

Culinary decadence, celebrity sightings and legendary wines. Our first SOBE Food and Wine Festival experience was a feast for the senses and a roller coaster of delights.

We left the icy city of DC Friday morning and were greeted by the warm Miami sun. Our first stop - Azul. We walked into the modern luxury of the Mandarin Oriental hotel where Azul is housed. Paul and Andrea were seated outside at one of the four tables balcony tables overlooking the bay. After ordering a Rudd Chardonnay, we noticed boxing legend Oscar Del la Hoya was taking the seat to our left. He was impecably dressed in a light gray Italian suit. We later found out he was in Miami for a press conference about his latest fight.

From Azul we headed to our hotel the Standard in Miami Beach. A bright sun yellow vehicle was parked out front, and we noticed Hulk Hogan with his entourage of yes men climbing inside. After a brief time to rest, we dressed and headed to the Best of the Best located inside the American Airlines arena. Tasting tables from top chefs like Nobu, Todd English and Marcus Sameulson and top wine makers such as Caymus, Dom Perignon and Haut Brion were all located in the executive suites that circled the arena. Here are just a few snap shots from Friday's event:

Pictures in order: Luke and Marcus, Char and Michael, Paul and Michael

Saturday we hit the spa for massages and then headed to lunch at the Tide's Inn. From there, we headed back to our hotel where wer saw Martha Stewart checking into our hotel. She needed to hit the spa. We had a short chat with her as she asked us if it was a nice hotel or not. Of course we answered yes, and she was on her way.

Saturday afternoon's wine seminar started with a flight tasting of seven Far Niente in a classroom style setting. Larry McGuire of Far Niente and Thomas Matthews of the Wine Spectator walked us through the entire tasting. From there, we headed to the next class where we next Andrea's favorite - Chuck Wagner of Caymus.

Andrea and Chuck

After tasting the beautiful wines of Chuck Wagner, we headed to another flight of seven, this time from Italy, and then to the one we were all waiting for...the flights of Cheval Blanc and Chateau d Yquem. ah! We had been worried about the timing, that we may missed the final tasting in order to make it to the Tribute Dinner. Luckily, with a bit of sweet talking, Paul got is in to our final tasting. The four of us sat in the giant classroom, among the hundreds of glasses ready for the students. We sat down and swirled, sniffed and tasted the best sauterne of our time just the four of us. It was perfect!

From there, we had enough time for the Tribute Dinner to Le Bernadin. Where I will pick up or story tomorrow with more photos of our trip. Util then, enjoy fine wine!

2 weeks and counting

2007-02-09T11:26:00.000-05:00

It's exactly two weeks before we head to Miami for a weekend over culinary indulgence. We feel like kids waiting for Christmas to arrive! Here is a brief rundown of our weekend (you can see why we're so excited!):

Friday:
Fly to Miami and upon retreiving our luggage, head straight to Azul at the Mandarin Hotel for lunch with our culinary cohorts!
After lunch, head to the Standard Hotel in Miami Beach and check in. After getting ready, sip Champagne poolside over looking Biscayne Bay, then get car service to the Best-of-the-Best event where we officially kick-off the festivities.

Who and what is the Best-of-the Best??? Here's what/who we'll be tasting:

Alfred Portale (Gotham Bar and Grill, New York)
Andrew Carmellini (A Voce, New York)
Andrew Swersky (The Forge, Miami Beach)
Anita Lo (Annisa, New York)
Cindy Hutson (Ortanique on the Mile, Coral Gables)
David Chang (Momofuku, New York)
Douglas Rodriguez (Ola on Ocean, Miami Beach)
Edgar Leal (Cacao Restaurant, Coral Gables)
Fabio Trabocchi (Maestro, McLean)
Floyd Cardoz (Tabla, New York)
Gabrielle Hamilton (Prune, New York)
Govind Armstrong (Table 8, Miami Beach)
Hedy Goldsmith and Michael Sabin (Nemo, Prime 112, Miami Beach)
Howard Kleinberg (The Food Gang: Surfside, FL)
Jean Paul Desmaison (La Cofradia, Coral Gables)
John McLean and John Nicely (Levy Restaurants at American Airlines Arena)
Johnny Vinczencz (Johnny V’s, Ft. Lauderdale)
Jonathan Eismann (Pacific Time, Miami Beach)
Marc Vetri (Vetri, Philadelphia)
Marcus Samuelsson (Aquavit, New York)
Maria Frumkin (Duo Restaurant & Bar, Miami)
Mark Militello (Mark’s, Las Olas, Cityplace, Mizner Park, South Beach)
Michael Mina
Michelle Bernstein (Michy’s, Miami)
Nobu Matsuhisa (Matsuhisa international)
Scott Conant (L'Impero, Alto, New York)
Stefan Kauth (ENVY The Steakhouse at the Renaissance, Las Vegas)
Thomas Valenti (Ouest Restaurant, New York)
Todd English (Todd English's Tuscany at Mohegan Sun, Uncasville)
Participating Champagne Houses:
Champagne Gosset
Champagne Lanson
Champagne Laurent Perrier
Champagne Louis Roederer
Champagne Nicolas Feuillatte
Champagne Perrier Jouët
Champagne Pommery
Dom Pérignon
Participating Wineries:
Altesino
Andrew Geoffrey Vineyards
AP Vin
Au Bon Climat
Beaulieu Vineyard
Beringer Vineyards
Bodegas Caro
Charles Krug Winery
Chateau Coufran
Chateau de la Gardine
Chateau Haut-Brion
Chiarello Family Vineyards
Col Solare
Daedalus Cellars
Diamond Creek Vineyards
Domaine de la Vougeraie
Far Niente
Gypsy Dancer Estates
Hanzell Vineyards
Hitching Post
IL Borro
Jordan Vineyard and Winery
Joseph Phelps Vineyards
La Misión Aut.-Brion
Lancaster Estates
Landmark Vineyards
Loring Wine Company
Maison Louis Latour
Marchesi Antinori
Markham Vineyards
Marques de Riscal
Newton
Nickel & Nickel
Pali Wine Co.
Prunotto
Qupe Wine Cellars
Robert Mondavi Winery
Roessler Cellars
Schrader Cellars
Silver Pines Vineyard
Tandem Winery
Tor Kenward Family Wines, LLC
Trinchero Winery
Vine Cliff Winery
Wines from the Wagner Family

Saturday:
Morning massages, lunch at Tides Hotel, the a Wine Spectator professional tasting seminar, followed by a black-tie tribute dinner honoring Eric Ripert - Le Bernadin. Here's what we'll be tasting at the Spectator afternoon tasting:

Evolution in Oakville: 15 Years of Far Niente Cabernet Sauvignon Vintage after vintage, Oakville has proven itself to be the epicenter of the most exciting Cabernets being produced today. Far Niente President and CEO Larry Maguire will lead a rare tasting of the Oakville winery's Estate Bottled Cabernet Sauvignon spanning 15 years from the 1990s into the 2000s. Showcasing hallmark vintages over two decades, the tasting will illustrate how Oakville fruit, estate vineyards, meticulous farming and intuitive winemaking combine to create Cabernets in the legendary, luxurious Far Niente "house style."

“Wines of the Wagner Family”
Family, farming and fine wines are the foundation for everything the Wagners have created during their more than 100-year history in the Napa Valley. Best known for the Cabernet Sauvignons he makes at Caymus Vineyards, Chuck Wagner will not only prepare a tasting of the 1994 and 2004 Special Selection Cabernets, he’ll also proudly pour wines made by his sons Charlie (Mer Soleil Chardonnay from Monterey County) and Joseph (Belle Glos single-vineyard Pinot Noirs.) Having started Caymus with his mother Lorna, and father Charlie, Chuck knows the family is onto something: Wine Spectator recently recognized Caymus Vineyards for producing the best Cabernet Sauvignon in the Napa Valley since 1990.

“The Best Italian Wines You’ve Never Heard Of”
Most wine lovers have heard of Brunello di Montalcino in Tuscany and Barolo and Barbaresco in Piedmont; however, Italy produces outstanding wines in all twenty regions. Join us to discover delicious wines from Campania, Emilia-Romagna, Basilicata, and Friuli-Venezia Giulia selected by Southern Wine & Spirits Italian Wine Specialist Cesar Basurto. The tasting will be conducted by Master Sommeliers Laura DePasquale, John Blazon and Eric Hemer. All the wines to be poured won the top award “Tre Bicchieri” (three glass) awarded by the prestigious Italian publication Gambero Rosso.

Château Cheval Blanc & Château d’Yquem
Needs no explanation!!!

Tribute dinner for Eric Ripert:
New York Magazine’s Insatiable Critic Gael Greene hosts the Festival’s Tribute Dinner paying honor to the team Eric Ripert and Maguy Le Coze of New York’s legendary four-star restaurant Le Bernardin. The pair will be feted with an unforgettable meal prepared by some of their friends, among them Daniel Boulud (Daniel, New York), Laurent Gras (formerly of Fifth Floor, San Francisco), Elena Arzak (Restaurante Arzak), Marc Ehrler (Loews Miami Beach), Tony Esnault (Alain Ducasse at the Essex House), Norman Van Aken (Norman's, Coral Gables) and Le Bernardin’s own pastry chef Michael Laiskonis. Yum!!!

Sunday:
Up and at 'em and head to Daniel Boulud's latest restaurant: Cafe Boulud in Palm Beach

That evening - head home to DC!

Culinary Controversy

2007-02-02T15:56:00.000-05:00

As most of you know, Chicago’s City Council banned the sale of foie gras not too long ago. Even our beloved Charlie Trotter's jumped on the band wagon to ban our favorite delicacy. But thank goodness someone is coming to their senses! Could it be that they just couldn't stand it anymore. Their taste buds are fighting back?

Whether it be their pocket books protesting (after all this had to have an affect on their bottom line) or just that it's dawned on them it was a bad idea...local restaurateurs are fighting back. Can we say HOORAY?!?!

A lawsuit filed in Cook County Circuit Court by the Illinois Restaurant Association and a corporation owned by Chicago chef Allen Sternweiler of Allen’s claims the ban is unconstitutional. Other chefs continue to sell the delicacy, despite the ordinance. Chicago Mayor Richard Daley, who calls the ban "the silliest law" the Council ever passed, complained to the Chicago Sun-Times: "We have children getting killed by gang leaders and dope dealers. We have real issues here... And we're dealing with foie gras?"

Exactly my point! If they would have just listened to us sooner.

Countdown to SOBE

2007-01-31T18:14:00.000-05:00

The countdown has begun - only 22 more days until Wine Spectator's South Beach Food and Wine Festival. Friends, food and fabulous wine all rolled into one weekend. Isn't that what life is all about? Check out what's in store http://www.sobewineandfoodfest.com/2006/about.php We'll have a full report of course upon our return!

Norovirus - got us

2007-01-29T13:00:00.000-05:00

We were down for the count...but not for long! The Norovirus swept through Richmond. Being the good community supporters we are, we did our part. Over and over and over, or so it seemed. Bruno was the only health one in the house for a while. Here you can see poor little Greyson with her red-kissed nose just before the worst of it hit.

We lost a few L-Bs, but had more than enough to spare. On the mend and making a full recovery, home renovations will soon be back in full swing. The painting upstairs is almost complete. There are a few more touch ups in the master bathroom. The crown molding has been installed in the kitchen and as soon as the weather warms, it will be window trim. Grab your paint brush! We're thinking we may buy stock in Lowes at this point! Nothing keeps us down for long.

2007 is upon us!

2007-01-25T15:46:00.000-05:00

A new year in a new city is ahead. There are a lot of anticipated adventures for us in 2007, but no change in our family motto!

Here's a glance at what's in store for the year ahead:

Jan - Celebrate the New Year
Greyson visits the zoo
Lonnie gets married to Miss Brazil

Look out New York!
Feb - South Beach Food and Wine Fest (we're looking forward to tasting more than 200 wines!)
Jules comes to the East Coast to visit her cousin for the first time
Mar - A new city!
Aprl - Happy Birthday Greyson - a whole year!
May - Getting settled
Summer - New adventures TBA
Sept - Hitting the wine trail
Oct - Spooky
Nov - Happy Birthday Bruno - two years!
Dec - Santa's anticipated arrival

Happy Thanksgiving!

2006-11-22T11:56:00.000-05:00

Greyson is thankful for Bunny! We're thankful for our friends and family! Happy Thanksgiving to all!

We'll be spending our time with Luke's parents who will be traveling down from DC. It will be the first time in a long time, that Luke does not have to work the Friday after Turkey day. Hooray!

We're very excited that it's Greyson's first Thanksgiving, she may just get a bite of turkey and mashed potatoes!

Robert move over, Patty has come to town

2006-11-10T16:27:00.000-05:00

For year's now, we've been singing the praises of Robert Sinskey Pinot Noir. It seems like just yesterday we were discovering this full-bodied California wine.

We've watched its price point increase from $15 per bottle to a well deserved $30, not mind paying more; watched it disappear from wine merchants shelves, tracking it down and running across town to buy that last bottle as it became harder to find as it gained popularity, and we visited the vineyard "homeland" in Napa Valley twice. Forget about the movie that put Pinot Noir en vogue, we were the true Burgundy lovers before Hollywood made the grape trendy in city bistros.

As such, it must be said that you all have graciously I endured us bringing countless bottles of Robert Sinskey Pinot to holiday dinners and weekend getaways. Ordering it off the wine menus time-and-time again when we discovered it on the list. To that, we say thank you.

But recently, we've discovered a new Pinot, that dare I say it, may take Robert's place in our home cellar. Is this true you ask? Which wine could it be?

Let me tell you how it all happened...

The husband of a colleague of mine, owns a wine shop here in Richmond. She also happens to live in our neighborhood, so occasionally we car pool together. On this particular night as we were riding together, she needed to stop at her husband's shop before heading home. Perfect! We needed a few bottles (ok, ok, not a few, it was more like six) of wine for guests who were coming into town for the weekend.

We we walked in, there was a tasting. Fate, coincidence...It didn't matter. The wine was being poured and we were there, so of course I had a taste.

One of the wines being tasted, was Patricia Green Pinot Noir, or more affectionately called by the staff: Patty G.

Now, I could go on with lots of great wine descriptions about how wonderful this wine is, but I've decided to let Patricia Green's Web site do that. That's why I've posted a link on our "wine of the week" link. Let's face it, you need to taste it. Serioulsy, before word gets out about how fantastic it is, and before it's hard to find...quick, grab your coat, your wallet, your keys and drive to your nearest wine shop. Buy a bottle and try it!

Move over Robert, Patty is our new house pour!

Provencal Workout

2006-11-07T15:29:00.000-05:00

Towards the end of my freshman year of high school my French teacher, Georganne Brennan, announced she would not be returning next year. She wanted to pay more attention to her seed company based just outside of Napa Valley. Little did I know at that time, she was not only friends with famed California chef Alice Waters of Chez Panisse, but that years later while on the stair master in Richmond, Virginia I would be reading about her in Conde Nast Travel Magazine.

One afternoon with sweat running down my forehead, I was climbing the stairs to nowhere while flipping through the magazine. Wanting to be anyplace but the gym, I tried to loose myself in the articles, when there infront of me was a postcard perfect picture of a rustic Provencal farm, goats and hens nibbling at the ground, a long farm table with country white linens covered with pottery, red wine bottles and trays of fresh cheeses, breads and all things French. A perfect setting to get lost in. As my eyes studied this al fresco setting, I noticed a woman sitting at the table in a long cotton skirt, short blunt cut salt and peper hair with a fuzzy yellow cat perched in her lap. To my surprise, it was my, yes MY high school French teacher, Madame Brennan.

It became the workout I don't remember. I could have stepped my way up the Empire State building. I read the entire article, getting lost in stories about her multi-million dollar seed company and how she's now hosting cooking enthusiasts to her farm in the south of France. Teaching her students the art of potager. Yes! I have that cookbook! Potager!

Well, Luke and I pulled out that cookbook recently. We picked out a recipe that is now going to be an autumn staple in our home - casseoluet! We'll be eating it for weeks I'm afraid, but it's WELL worth it! Too bad Greyson can eat the duck and beans yet!

Our little pumpkin

2006-11-06T17:19:00.000-05:00

Who ever said life was suposed to slow down when you have a baby was and is - wrong! I can't believe Greyson is more than six-months-old now. Here she is with her first pumpkin! Her big milestones: rolling around the room, giving hugs and kisses (as best she knows how), and eating eating eating!!!! Her adventures never stop. And neither do mommy's and daddy's.

It's been two weeks since my week long client trip in New York. Next week, I'm off to Philadelphia for a day trip. So much to do, but I wouldn't change it. Lots of fun stuff is on the cusp of being unveiled and I wish I could tell you all...mostly work related...sorry to leave you hanging...

2006-10-23T15:18:00.000-04:00

Wow - have we been busy! Humm, let's see, where do I begin???
Let me give you a quick run down, with photos to follow next week. Here's the short version: weekend to Farmville: visit Greenfront furniture with Grandmere and Grandpere. Found nothing but an adorable needlepoint rug for Greyson's room, a quaint cafeteria with yummy carrot cake and lots of tobacco warehouses full of cheesy furniture that would only be found in a cookie-cutter model home. Luke made roasted lamb shanks for dinner - yum!

weekend to Charlottesville: bad news;truck broke down. goodnews; wonderful weekend wine tasting, hitting the downtown mall, Greyson met auntie Kate and uncle Houdin for the first time at The Clifton Inn for a fantastic anniversary (we all did the tasting menu) dinner - happy anniversary Kate and Houdin!!!!

weekend with Nana: Arriving Thursday evening, Nana drove cross-country to visit Greyson...and spoil her rotten!!! Greyson's feet never touched the ground from the moment Nana walked through the front door - lots of snuggles....I believe it all started with Greyson's new favorite toy from Kentucky's Equestrian Park. We toured Richmond, taking Nana to all Richmond has to offer - well, taking her to the places she hasn't seen on her last visits of course.

Now: in NewYork for the week for a big client event - The SnagAJob.com America's No. 1 Hourly Worker contest to be judged by the season 1 winner of NBC's "The Apprentice," Bill Rancic. We've had great media pick-up in the five finalists local markets, now let's home for national coverage! Potential media on the horizon, lets keep those fingers crossed.

This weekend: Baby Halloween party & pumpkin carving - I think!!! But, we'll keep you posted - and post those pictures too! Lots of cute ones to come with Greyson's first Halloween pumpkin!

Scotland

2006-10-09T11:08:00.000-04:00

We're back and rested from our fabulous trip to Edinburgh. We can't believe it only rained once the entire time we were there.

We met Emma and James at the Newark airport. Isabella and Greyson met for the first time. It wasn't a picture perfect greeting, but luckily the two babies warmed up to one another quickly.

Prior to our 7 o'clock flight, we ate dinner and enjoyed catching up inside an airport restaurant. I think the other patrons were happy when the table of four and two babies left. :)

The flight to Edinburgh went quickly. The ladies in the back of the plane (two rows all to themselves with complimentary wine from the crew) and the men in the front - first class all the way. Quite nice to be friends with flight attendants!

Once we landed, a car service picked us up and took us to Mark and Mary's home until our apartment in Stockbridge was ready. We took it easy most of Friday, exploring the neighborhood and eating lunch at a local pub. That night was a family dinner with lots of food, wine and conversation.

Early Saturday morning, we took a stroll to Princess Street eating as many croissants and pastries as possible along the way!

That afternoon, a few touristy things, lunch w/ Emma's parents and visit to the Scottish Royal Academy for an exhibit by Robert Mueck. Try to find this exhibit on the Web if you can. It was incredible!!!! We also ran into a Scottish independence parade - quite interesting comments from the British spectators. Saturday evening was a festive family dinner at a restaurant just around the corner from M&M's. Again, lots of food, wine and toasts for the occasion.

Sunday morning, the entire family walked to The Church of the Good Shepherd for the christening. I think we're all now fond of the hymn "there are hundreds and thousands and millions of flowers, and God knows everyone of them, and God knows me." The service was geared toward the children if you get the picture! As the godparents, we participated in the ceremony as all the children were invited to the cauldron where the priest sprinkled water on Isabella's forward. It was perfect!

Then back to the house...etc. etc. I don't want to bore you with every detail...Monday was sightseeing again and Tuesday we left for home...this time, the girls were in the front!

You've seen the photos, but here's a link to the professional photographer's photos that were taken on Sunday - http://www.clearphotography.co.uk/online_ordering.htm and type duecy123 as the password.

Rock Lobster

2006-09-25T12:16:00.000-04:00

Our little crustacean!

Brunch at the Steins

2006-09-25T09:23:00.000-04:00

Grey poses with Daddy in her new dress and shoes. We were all getting ready for brunch with the Steins. Mommy and Daddy were looking forward to friends, food and Mimosas! Grey was looking forward to playing with Cole!

Bruno vs. The Chicken

2006-09-20T10:53:00.000-04:00

After many vet visits to our regular vet, trying to identify why his skin was bumpy, we took Bruno to a veterinarian dermitologist. Apparently, Bruno is allergic to chicken. He's now on a blend of venison and potato dry food...which he LOVES! What we didn't know, is that most dog foods, especially the high-end brands, contain chicken. We went from Iams to Canadae's, all to find out the chicken is the culprit. No more poultry for this boy!

Welcome!

2006-09-18T18:16:00.000-04:00

Welcome to Duecy Spot!
Find out what we're up to and what we're planning on next. But, most of all, find out how we're living up to our family motto: live well, travel far, taste everything!

Bunny Bathtime

2006-09-18T18:06:00.000-04:00

Greyson poses in her bunny bath towel!

Mario in our kitchen

2006-09-18T17:27:00.000-04:00

Luke received the new Mario Batalli cook book for his birthday. I think I lucked out more with this present! When I walked in the door Friday night, I was greeted with the aroma of braised Lamb shanks and eggplants simmering in olive oil. Luke suprised me with a fabulous dinner, all thanks to Mario. Eggplant bruschetta, sauteed oyster mushrooms over fresh spaghetti and arugla, and lamb shanks with olives and oranges. The wine: we started with a Chianti Classico with the bruschetta and pasta secondi. For the main course: a Lytton Springs Zinfandel was the perfect accompaniment. Just the right amount of pepper and fruit! It's our wine pick of the week! Find it, try it!