19 April 2014

Bottle Juice

Topic

Chef

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What can be sweeter than bringing your own bottle on Sunday nights at the Leopard? Since opening in 2011 the Leopard (the former home of the iconic Cafe des Artistes) the restaurant has been a favorite with an assortment of discriminating NYC locals, especially wine lovers.

Recognizing this, the Leopard is now offering guests to bring their own bottle on Sunday, when corkage fee is waived. Executive Chef Vito Gnazzo and Chef de Cuisine Fausto Ferraresi will also be serving some traditional family sunday supper specials.

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By Adam Japko of WineZag 13 days ago.
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Chef Tim Maslow and his crew that hails from all the places you would have wanted them to cook at previously, are presenting a changing menu that delivers advanced imaginations and construction. On a recent evening we were served smoky oysters, fennel, orange, pistachio, and buttermilk. Textures, thoughtful ingredient prep, symbiotic flavors, and complete palate impressions delighted (as opposed to challenges) our senses and intellect.

Same with the mafalde pasta, ribiola due latte, shiitake …

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Ribelle , a relatively new restaurant in Brookline owned by Chef Tim Maslow . He stated: " I ordered one dish after another, idiotically hoping the food would get better. " Locally, Ribelle has garnered many raves and accolades for its cuisine. Boston Globe writer Devra First reviewed Ribelle, awarding it four stars, only the second restaurant she has awarded such a high rating. It was also selected as the Globe's Restaurant of the Year …

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This April, guests will enjoy a taste of Southeast Asia with Chef Edlbauer's special three course menu of authentic Vietnamese fare. The dinner is $ 50 per person and includes an amuse bouche and three courses of fresh, seasonal Vietnamese cuisine. Dinner will be served at an intimate communal table, allowing guests to share this unique and tantalizing culinary experience with one another. The menu includes:

Amuse Bouche

Chao Tom (shrimp, sugar cane, nuoc cham)

First

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By Mike Bennie of The Wine Front 25 days ago.
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Chatty, funny, interested, gourmand, well drunk and ‘I don't do PR during harvest', Frédéric Panaïotis is the Chef de Cave of Ruinart. Seven years ago he started with Ruinart, before that twelve years at Veuve Clicquot, born and raised in Champagne, ‘my grandparents own a chardonnay vineyard', he gives off the sense he isn't going [...]

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By Todd M Godbout of Wine Compass Blog 30 days ago.
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This week I was invited to an intimate tasting of German and Austrian wine hosted by Rudi Wiest Selection , the "leading importer of fine German wines in the United States market". The tasting was held at B Too , the latest restaurant from Chef Bart Vandaele ( Belga Café ) and featured wine from three young winemakers who have just ascended to the wine making thrones for their respective family operations: Johannes Hasselbach, Gunderloch in …

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Awarded a Michelin stared for his sheer innovativeness, Chef Angel Leon uses fish other restaurants reject. Indulge in fish caught by his own boat - so fresh it's still wriggling upon arrival in his kitchen. Fish chorizo, squid risotto, sauces thickened with fish eyes, seaweed concentrates that are so dark they are almost black. Aponiente 12 course tasting menu, accompanied by 6 different Sherries .

6. Hop on the train to Cádiz

Once the wealthiest of all European cities …

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…Spoke Wine Bar. As the name suggests, Spoke offers bespoke small plates, from Chef John DaSilva, in a casual speakeasy setting with an extensive organic wine list, handpicked from small wineries by the owner, Felisha Foster. This past weekend, I had the opportunity to speak with Foster about her impressive career, love of Boston, and of course, organic wine.

Falling into wine (her own words) fifteen years ago Foster has worked on the retail side, as a distributor and an importer, …

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Last night was our Valentine's Day inspired cooking class, appropriately titled, ‘ Bee Mine: Honey, I Love You'. The entire class was centered around one of our favorite flavors... honey! Honey is one of few foods that will never perish , just like your love for wine!

Lynfred Winery Chefs Chris Smith and Janaki Jitchotvisut went about coming up with a fun honey inspired menu and boy oh boy, did they deliver!

The Chefs.

Chef Chris Smith

CIA Graduate. Pie Crust Wizard. Wicked Funny.

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LAKE FOREST - Dehydrated onions not your thing? Chef Tomas Zarzycki would beg to differ.The Lake Forest resident in May opened Veggos, south Orange County's only raw food restaurant, on El Toro Road. Zarzycki's kitchen has four pieces of...

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