Dallas at Sunset (Stephen Finn | Dreamstime.com)
Hailing from England and living in New York, author and spirits expert Gary Regan remains an adventurous traveler when it comes to the quest for better cocktails. On a trip to Dallas he emerged from a favorite watering hole proclaiming. “The Windmill, for my money at least, is the best little cocktail house in Texas.”
The bar at the Windmill is tended by one "Cowboy" Dave Wright, who earned Gary’s praise as a barman of distinction with a new twist on an old favorite, the Manhattan. During his visit Gary had the pleasure of sipping “a couple of very special Manhattans.” The story goes that Dave fashioned the recipe especially for a valued customer “who goes by the name of Bookie Bob.”
It seems Bookie Bob's Manhattans bring "a perfumed elegance" to the cocktail that Gary had never before encountered. The source of this wonder is the secret ingredient: black cherries marinated in Luxardo maraschino liqueur. Just one of the cherries will produce the desired effect. As long as they haven’t been packed in syrup, even frozen black cherries will do. Since it features bourbon and sweet and dry vermouths, Gary cautions that Bookie Bob's Manhattans are not “for the faint of heart.” So be careful that liquid courage doesn’t lead to the laying of a fool's bet!
Ingredients for 1 Drink
• 1 1/2 Ounces Booker's bourbon
• 1/2 Ounce sweet vermouth
• 1/2 Ounce dry vermouth
• 1 Dash Angostura bitters
• 1 or 3 (not 2) Black cherries that have been marinated in Luxardo maraschino liqueur for a minimum of 2 days, for garnish
Preparation
1. Fill a mixing glass two-thirds full of ice and add the bourbon, sweet and dry vermouths and bitters.
2. Stir for approximately 30 seconds, strain into a chilled cocktail glass and add the garnish.
If you’d like to purchase the book on spirits & cocktails that Gary calls, “My Baby” go to: The Joy of Mixology: The Consummate Guide to the Bartender's Craft
If you’d like to purchase a terrific bartender’s guide authored by Gary's partner Mardee go to: The Bartender's Best Friend: A Complete Guide to Cocktails, Martinis, and Mixed Drinks
To visit Gary and Mardee’s wonderful web site and sign up for their very witty newsletter go to: Ardent Spirits
Tempranillo Grapes Growing in Colmenar de Oreja (Image courtesy of HG Marketing)
Crowds of visitors flock to Madrid each year for the city’s great plazas, the magnificent “Golden Triangle of Museums,” the historic Palacio Real, and the terrific tapas. While there they are also likely to savor some of Spain’s fine wines, some of which are crafted just a short distance from the city.
Many visitors are probably unaware that one of Europe’s most captivating capitals is in the heart of the Madrid wine region where some of the country’s many talented winemakers pursue their craft. The region’s winegrowers produce fine wines suitable to accompany platters of Spain's exquisite sheep’s milk cheeses and smoked meats.
We recently attended a tasting of some the Madrid region’s outstanding offerings. The production of these wines is deeply rooted in a tradition that dates back to the 13th Century. If you find yourself in the capital, a visit to a local winery should make for a lovely day trip, but we had a wonderful time sampling the work of Madrid’s winegrowers without ever leaving the U.S.
The Varietals
The red wines of the Madrid region are made using Tempranillo, Garnacha, Cabernet Sauvignon, Merlot, and Syrah grapes, with the first two of these being the most predominant and distinctive. The white wines are made using Malvar, Albillo, Parellada, Torrontes, Viura, Airen, and Moscatel small grain grapes. The Malvar and Albillo are the most widely grown and are native to the region.
The tasting presented us with more good wines than we can recount, but we marveled at the novel qualities of the Qubel Barrica 2002. It is a blend consisting of 80% of the Tempranillo varietal, with the remainder being 10% Cabernet Sauvignon, and 10% Syrah. It is aged in French (Allier) oak barrels, giving it a smoked flavoring along with a slight bitterness. Only 3,500 bottles and magnums are produced each year.
Equally unique among the reds on hand was the Homet 2003. It too is a blend, with 70% Tempranillo, 10% Merlot, 10% Syrah, and 10% Cabernet Sauvignon grapes. It comes from the Charles III Royal Winery, founded by the King to supply the Royal Household. It is aged in oak barrels for 14 months with production limited to less than 4,000 bottles. The great cellar is made up of underground brick galleries that offer constant temperature and humidity year round. The extraordinary conditions produce a delightful young wine. As with France's Beaujolais, it is sometimes served slightly chilled in sunny Madrid.
And there were more red wines worth sampling to see which are best suited to an individual taste. If you’re feeling prosperous you might indulge in a pricey, but richly rewarding bottle of Bodegas Ricardo Benito 2002. It is produced with Tempranillo grapes grown on very old vines and aged in French oak barrels for 18 months at a winery resting 2,000 feet above sea level, just 25 miles from Madrid. Only 2,000 bottles are produced each year, but it should be easier to find at an American wine shop than ever before due to recent marketing efforts.
Sustainable Winegrowing
In 2002, the European Program for Integrated Pest Management created a winegrowers association (ATRIA) that provides a responsible agronomist and some Vegetal Sanity Government specialists to support winegrowers. It is one of ATRIA’s objectives to limit the use of pesticides to only the optimum moments, to reduce the number of treatments, and to choose the ones that are most respectful of the environment.
We asked Mario Bravo Cea, the man from ATRIA responsible for viticulture, about the Madrid region’s efforts to produce wine in a sustainable manner. He explained that pest management in Madrid is generally quite easy, making it possible to pursue almost organic production. Warm conditions provide high temperatures and low humidity in most of the vegetative cycle, making it difficult for vine pests and diseases to develop, leaving no need for the application of dangerous levels of pesticides. Indeed, one of the wines we tasted was certified organic.
We also asked Mario about methods of irrigation. He told us there are few vineyards in Madrid that are watered as most of the vines produce beautifully in conditions of dryness. Although using water in vineyards is allowed, it has to be with localized irrigation methods and the annual amount of water used is regulated by law.
The winegrowers also don’t spend a lot on vine fertilization. There are organic matter fertilizers from plants or animal residues that are being used, but the use of mineral complex are more extended. ATRIA is addressing the issue, working to limit the application of mineral products by adapting fertilizing programs to each type of soil.
For extending a long tradition of fine wine production and adapting the most sustainable agricultural methods we can only say Viva Espana!
(photo courtesy of Seattle Cheese Festival)
For a fourth year the Seattle Cheese Festival wil be running from Friday, May 16th through Sunday, May 18th fora mouth-watering celebration that just gets better every year. Visitors will be able to sample over 250 artisanal cheeses crafted both locally and internationally. The cheese tastings take place along the beautiful cobblestone streets of Pike Place Market in the heart of the city.
The three-day event offers the general public and the restaurant trade the chance to taste, celebrate and learn more about artisanal cheese through the Cheese Concourse, cooking demonstrations, and informative seminars. Then there's the Wine (and Beer) Garden where wines are specially selected to pair well with the artisanal cheeses on display. Visitors can sample up to five wines and the Pike Brewing Company will pour craft beers which are brewed on the premise at .Pike Place Market. The Truckle Relay will invite teams to get out their paddles and propel 18-pound barrel-shaped wheels of cheese along the cobblestone streets.
Fun for Kids
This year the Festival will be adding the Children's Costume Contest and Parade. Kids are invited to create a costume for a "milk animals" parade that will take place on the morning of Saturday, May 17th. Costumes must have a cow, goat, sheep or cheese theme. The most creative costume wins a prize. (There will be a few cow and sheep hats available for kids who forget their costumes that day.)
Plenty for the Thinking Foodie to Enjoy
The Festival is a foodies delight, but you don't have to be a gourmet to have a great time. There will be Chef Demos by some of Seattle's best chefs, inspired to create great dishes with cheese you can prepare at home after the Festival. Catch the Fresh Mozzarella Makking Demonstration that will take place several times on Saturday and Sunday. Seminars and cheese-themed cooking classes will be available for adventerous home cooks, including Northwest Terroir, presented by Jeffrey Roberts, author of the recently published "The Atlas of American Artisan Cheese." Foodies with a competitive spirit can enter the Grilled Cheese recipe conest. The top 10 finalists will have their recipes featured on the Seattle Cheese Festival web site.
(photo courtesy of Seattle Cheese Festival)
The Festival was the brainchild of DeLaurenti Specialty Food & Wine, which has served Seattle residents and visitors for close to 60 years. DeLaurenti was awarded the Gourmet News Retail Leadership Award in 2005 for establishing the Seattle Cheese Festival. DeLaurenti owner Pat McCarthy wanted to bring their renowned cheese counter to the street and offer free tastings. Mission accomplished !
To get more info, including schedules, event details, parking & directions, check the Festival's official web site: Seattle Cheese Festival
(photo courtesy of Memphis in May International Festival)
The organizers will tell you it's the Super Bowl of Swine. The College of Pig Knowledge. The Granddaddy of Grills. The Largest Pork Barbecue Cooking Contest on the Planet. Hyperbole? Maybe. If you head down to Tom Lee Park in downtown Memphis, Tennessee for the May World Championship Barbecue Contest you can let your taste buds decide.
This year's event will run from Thursday, May 15th to Saturday the 17th. Over that span the sweetest smelling cloud will hover over Memphis Hickory, pork, tomato, mustard, vinegar, and more pork. Three stuffed days of smoked heaven where contestants eat, sleep, and live pig; trying to win more than $90,000 in prizes and coveted bragging rights.
Grillmasters and goodtimers will descend on Tom Lee Park for serious competition that's seriously fun. Even the grills dress up for this party like fire trucks, airplanes, piggy banks, pot bellied stoves; you name it, it will probably be there.
In 2007, visitors came from 49 states and 8 foreign countries. This year more than 90,000 pork lovers from around the globe will gather together to testify about their special sauces, rubs, ribs, and whatnot in Pig-dom.
And, there's the Sharp Stage, the site of world-class musical entertainment with nightly performances of country, R&B and blue grass music and the Ms. Piggie competition (grown men in snouts and tutus). It all takes place in a park along the shore with a skyline view.
A Single Day Ticket is $8. Children 6 and under get in for free.
Tickets can be purchased in advance or at the north (Beale St. and Riverside Dr.) and south (Riverside Dr. and Georgia Ave.) entry gates at Tom Lee Park.
To get tickets & more info from the official web site go to: Memphis in May World Championship Barbecue Contest
Spring is the time for fresh artichokes and a wonderful time to visit California's beautiful Monterey County for the Castroville Artichoke Festival.
Every year, artichoke lovers from far and wide travel to Castroville to sample the many unique flavors of the artichoke in an atmosphere of fun, tasteful treats, musical entertainment and crafts. This year's Festival will take place on Saturday, May 17th and Sunday, May 18th. Festival goers enjoy eating contests, a classic car show, a parade, cooking demonstrations and much more.
It's artichiokes galore everywhere you turn. The Agro Art Competition calls for 3-dimensional fruit and vegetable artwork. It's a quirky competition fostering imagination, creativity, and fun. There's a colorful parade and 2 days of live music. Everything from Swing to Mariachi, Country to 50's Rock & Roll. This year's performers will include the Marshall Tucker Band, War, and Malo. For the kids there are games, face paints, clowns, stilt walkers, and puppets.
(Images courtesy of Castroville Artichoke Festival)
Foodies can sample artichokes fried, sautéed, grilled, marinated, pickled, fresh, and creamed in soup. Visitors can also taste foods from the many ethnic groups that give the area its character. You can watch the area's finest chefs showcase the versatility and unique techniques for preparing and using artichokes. The Festival is a great chance to enjoy the best from the area's award-winning producers.
For arts & crafts enthusiasts there are unique gifts and apparel crafted by artisans from throughout the country; plus artichoke souvenirs galore!
Vist the Farmers Market and get yourself some artichokes and more, fresh from the heart of the nation's salad bowl. You might want to hop a bus and take a field tour of the artichoke patch for grower talks and photo ops.
The entrance fees are family friendly at $8 for adults and $4 for children. Enjoy!
For more info visit the Festival's official website: Castroville Artichoke Festival
Fresh Fernandina Shrimp (photo by Sandy Price)
Priates roaming the Atlantic are just one of Amelia Island's tales that will come to life 45th Annual Isle of Eight Flags Shrimp Fesital. The Festival begins on Friday, May 2nd and will continue through Saturday, May 3rd and Sunday, May 4th. You can treat yourself to a feast of the sea and enjoy some lively entertainment by getting to Florida's historic Fernandina Beach, the birthplace of the modern shrimping industry. Celebrating all things shrimp since 1964, the Festival will entertain visitors with pirates, special musical guests, and artists from all over the country.
Food, Antiques, Fine Arts & Crafts
What would a shrimp Festival be without shrimp? Seafood and shrimp dishes will abound, all prepared with a local flare and flavor by volunteer organizations from the area of Fernandina Beach. When not feasting on shellfish or other Festival fare, visitors can take in the works of more than 300 award-winning artists and craftspeople. Their creations in watercolor, acrylics, oils, sculpture, metalwork, photography pottery, and more, have all been fully juried to qualify for entry to the show. The Festival also boasts an excellent showing of fine antiques and collectibles, including furniture, depression glass, jewelry, crystal and coins.
The treats for the taste buds and eyes are rivaled only by the musical performances from regional and local acts that will fill the seaside air on two stages with the sounds of jazz, pop, rock, folk, country, and of course, beach music!
Family Fun
See colorful pirates swordfight, loot and plunder in the streets after they invade the Festival by a pirate shrimp boat, a throwback to the days when Amelia Island was ruled by foreign flags. Families can dress up like pirates for the adult and "Little Pirate" costume contests, and bearded visitors can compete for the title of "Best Beard" on Saturday. The "Blessing of the Fllet" and the "Best Decorated Shrimp Boat Parade & Contest" will entertain the crowd on Sunday. All weekend long visitors will be able to take a free tour of the Georgis Bulldog, a working shrimp boat that's also a research vessel for the University of Georgia. The Family Fun Zone will feature activities for kids of all ages and entertainment by Rick Hubbard's Kazoobie Show and JuggleSTUFF, along with performances by local dance schools and others. If you're feeling athletic. on Saturday morning you can participate in the YMCA 5-K run on the beach.
Pirate Parade
Join the locals for the pre-Festival parade on the evening of Thursday, May 1st at 6:00 as it takes over Centre Street in downtown Fernandina Beach. This year's theme is "Dawn of the Modern Shrimp Industry (Tribute to Shrimpers). Creative craftsmanship will abound with the imaginative floats and unique entries vying for "Best of Parade" honors.
This is a Festival that truly has something for everyone and with over 40 years of experience these folks know how to do it right!
Get schedule & travel info at the offical Festival web site: Isle of Eight Flags Shrimp Festival
Fresh Oyster (photo by DT Creations, courtesy of morguefile.com)
Weighing in at just 105 pounds, Chicago’s own Patrick "Deep Dish" Bertoletti has captured the Acme World Oyster Eating championship belt, one of the competitive eating world’s most prestigious prizes. He earned the prize by besting a field of a dozen professional eaters competing in New Orleans’ famed French Quarter.
According to a report from the Associated Press posted by the Houston Chronicle, the slender 22-year-old slurped down 35 oysters in the allotted 8 minutes. The article quotes the new champ as saying, "I could probably do a couple dozen more, especially if they were charbroiled...athough they're great raw."
Mr. Bertoletti also holds claim to the oyster-eating endurance title. In 2007, he downed 53 ½ dozen oysters to win that title.
If you’d like to read the Associated Press report cited above go to: Oyster-eating champ slurps 35 dozen in New Orleans
Beaujolais, France (© Andreas Karelias | Dreamstime.com)
The fanfare that accompanies each November’s release of Beaujolais Nouveau makes it easy to forget that the venerable French wine region produces more than a dozen wines capable of pleasing a variety of tastes.
Considering that the Beaujolais region’s viticulture dates to the Roman Empire, it’s no surprise the local vintners have gained enviable expertise. Some of the vines have been carefuly tended and growing in the schist and granite-based soils for centuries. The result is wine as unique and representative of its terroir as any in the world.
We recently attended a tasting of Beaujolais wines of 2007 at the Gordon Ramsey Restaurant n New York’s London Hotel. Georges Duboeuf, the Frenchman largely responsible for bringing that region’s appellations to the attention of wine lovers around the world, joined us to offer his thoughts. Now in his 70s, the energetic Mr. Duboeuf has been the most well known producer of Beaujolais and one of the world’s most creative wine marketers for decades. It was a real delight to hear his thoughts on the latest vintage at the luncheon that followed the tasting.
Georges Duboeuf Among the Vines
Tasting Notes
There were sixteen of Mr. Duboeuf’s newest wines made available for tasting. Among the four white wines we found the Pouilly-Fuisse, Flower Label to be particularly noteworthy. Made entirely from Chardonnay grapes, it had a pale gold color, brilliantly transparent. The nose had the floweriness typical of Beaujolais, while the flavor offered hints of vanilla and honey. Mr. Duboeuf described it as “fine” and “classy,” with great promise for the future. It is delicious now, but after three or more years of aging this Pouilly-Fuisse should pair beautifully with a dish of fresh oysters or poached sea bass.
As much as we enjoyed the Pouilly-Fuisse , it was a red made from Gamay grapes that made the greatest impression on us, the Julienas, Chateau des Captains. The full-bodied cru is based around a village named for Julius Caesar. The growers believe the area was the site of the first vineyards planted by the Romans after Caesar’s conquest of Gaul.
Floral and spicy in the nose with good body, complex flavors, and a long finish, the Julienas, Chateau des Captains has already captured prizes in Macon and Paris. Mr. Duboeuf explained that terroir, the age of the vine, and the talent of the winemaker determine the ability of a wine to age well. He assured us that his Julienas “will age beautifully.” Four to six years is the recommended time of aging. We're looking forward to drinking the mature version with a grilled New York steak.
Though we loved the Julienas, perhaps the last word should go to the Moulin-a-Vent, Domaine des Rosiers 2007. It won a Gold Medal in Paris and garnered a First Prize in Beaujolais. Only a small amount has been bottled for tasting. The Moulin-a-Vent may be young, but it is “well-built” and “refined” in the words of Mr. Duboeuf. He believes it will open up beautifully. It will be ready for bottling in two to three months, then aged five to six years to reach full maturity.
If it’s been a while since you’ve sipped a Beaujolais other than a Nouveau, it might be time to get reacquainted with the region’s more aged offerings. Remember, one of the appeals of Beaujolais is its affordability!
Classic Muffaletta (© Terry Poche | Dreamstime.com)
Being a journalist can be tough. Key people can be reluctant to provide information and answer questions. Those fingered by the media as miscreants can become hostile and even violent.
But there are rewards, and not just Pulitzer Prizes. Sometimes the getting of the story is a reward in itself, an experience many of us would relish. Recently, Mary Ellen Botter, the travel editor for the Dallas Morning News, covered just such a story. Displaying a determination to pursue the facts that would credit any reporter, Ms. Botter sampled sandwiches at 19 shops and restaurants recommended by locals in New Orleans. And she did it in 49 hours! Among the intrepid reporter's favorite finds was the Muffuletta served at Serio's Po-Boys & Deli at 133 St. Charles Avenue.
If you’d like to read Ms. Botter’s article on her findings during her fabulous feast in the Big Easy go to: New Orleans delivers great sandwiches
If you'd like some info on getting to New Orleans to sample those sumptuous sandwiches in person go to: New Orleans Convention and Visitors Bureau
Dallas at Night (photo by Jose, courtesy of morguefile.com)
Dallas’ most entertaining, inspiring, and enlightening Festival focusing on the pleasures of the table is just around the corner. From April 23rd through the 27th, the 24th Annual Dallas Wine and Food Festival will feature everything from how-to seminars on cooking and entertaining to sit-down dinners prepared by Dallas’ top chefs. The five days of events will also provide multiple opportunities to sample medal-winning wines. Tickets for the various events, which are open to the public, range from $30 to $100.
Pairing Great Film with Fine Wine & Food
This year’s Festival kicks off with Gourmet Cinema on Wednesday, April 23rd at the Dallas Angelika Film Center & Café. The ultimate wine lover’s movie “Sideways” is the Festival’s featured film. A wine tasting and a special dinner menu prepared by Chef Richard Chamberlain are included before a short walk upstairs at the Angelika for a private screening of the film. Will there be Merlot you ask? Attend and find out. Dinner will be served at 6:30 p.m.
Catch a Rising Culinary Star
Thursday, April 24th belongs to the Rising Stars Chefs' Dinner at the Rosewood Mansion on Turtle Creek. Enjoy an unforgettable evening at the Mansion and enjoy the award-winning specialties of Dallas' hottest new chefs; the top winners of the 11th Annual Rising Stars Chefs Contest. It will be a winemaker’s dinner unlike any other, featuring each of the winning chefs and their original dishes specifically paired with wines from Merryvale Vineyards. Reception begins at 6:30 p.m.
Tip Your Hat to the Best of Texas' Winemakers & Food Artisans
Grab your boots on Friday, April 25th and head down to Eddie Deen's Ranch to join the Texas Salute! It’s a Texas-sized happy hour where jeans are not only allowed, they are encouraged. The perfect casual evening where you can tip your hat to the very best of the West. You’ll be impressed by the increasing diversity and quality presented by the winemakers, artisan cheesemakers, and other local producers at this all-Texan affair. Hosted by Cathy Barber, Wine and Food Editor of the Dallas Morning News, and featuring home-grown live Texas music from the Randy Brown Duo to boot! The evening begins at 6:00 p.m.
Home Entertainment Tips from Talented Experts
On Saturday, April 26th guests will learn about Entertaining with Style at Milestone Culinary Arts Center & Viking Cooking School and surrounding shops and restaurants on Knox-Henderson. Dedicated to the celebration of entertaining at home, complete with do-it-yourself advice demos from talented chefs and wine experts. It’s an entire day of chef demos, food and wine tastings, reserve seminars, happy hour (separate admission), and entertaining tips, including a live session of the Dallas Morning News Taste Panel. The full day begins at 10:00 a.m.
Don’t Miss the Fun-Filled Climax: Taste of the World!
Sunday, April 27 the Festival comes to a fun-filled climax at the Rosewood Crescent Hotel with Taste of the World, which includes a Silent Auction benefiting Dallas Farmers Market Friends. Enjoy the evening as you stroll and sample award-winning wines from the Dallas Morning News Wine Competition, the largest of its kind in the Southwest. Bid on a variety of culinary and specialty items benefiting Farmers Market Friends, with live Latin Jazz by Mosaic to keep you moving as you taste prize-winning wines, savor specialty cuisine, and meet chefs from Dallas’ favorite restaurants. The Festival’s ultimate evening begins at 5:30 p.m.
To purchase tickets & get more info you can visit the Festival's official web site: 24th Annual Dallas Wine and Food Festival
To learn more about the good work ot the of the Dallas Farmers Market Friends go to: Farmers Market Friends
To listen to an interview with Stacey Caldwell, President of the Dallas Farmers Market Friends, go to: Podcast Interview
Founder Sondra Bernstein (Images courtesy of 'girl & the fig')
One of Sonoma County's most beloved destination restaurants, 'the girl & the fig' features a wonderful antique bar with French aperitifs and traditional cocktails, an award-winning "Rhone Alone" winelist, a seasonal menu, cheese and charcuterie platters, and lovely outdoor patio seating.
Serving counrty food with French passion, ‘the girl & the fig’ has been recommended by the New York Times, Wine Spectator, the Los Angeles Times, and Travel & Leisure for a taste of California wine country.
The San Francisco Chronicle says,
What makes the ‘the girl & the fig’ so interesting is the way it breaks out of the box by offering a completely Rhone-oriented wine list and various wine flights in an array of fun glasses (see wine box). This mix-and-match concept and the casual menu that also features a section of charcuterie and locally produced cheeses have served everyone well.
And of course, there are those magical figs. Founder and owner Sondra Bernstein says that "Because the real flavor of the fig is relatively unknown, it is really important to me to highlight the amazing taste and texture. I believe we are helping to increase the popularity of the fig - one taste at a time."
The fig flourishes in the fertile and sun drenched valleys of California, where vast orchards of fig trees can be found. As early as 2900 BC, in early Sumerian times, the medicinal use of figs was being stressed. Now as before, the fig offers a power-house of nutrition; a combination of fiber, minerals, and nutrients that are unequaled in nature.
The Antique Bar
Next time you're enjoying the area’s beautiful scenery be sure to visit 'the girl & the fig' restaurant on West Spain Street for some splendid Sonoma dining & wine. The menu is served daily from 11:30 am to 10:00 pm, with a late night brasserie menu served until 11:00 pm on Friday and Saturday. Sunday Brunch is served beginning at 10:00 am.
To make a reservation call 707-938-3634, or for further info send an e-mail to info@thegirlandthefig.com.
If you can’t make it to Sonoma, but would like to purchase a taste of wine country go to any of the following:
Apricot Fig Chutney
Black Mission Fig Jam
Dried Fig Compote
Sonoma Figs Variety Mix
Hard Core Figlover
Just Add Cheese
‘the girl & the fig’ Cookbook
Reefs in Galley Head (photo by Enzo Cositore, courtesy of morguefile.com)
Here's an Old Irish Blessing for you:
May you live as long as you want,
And never want as long as you live.
And an Irish Quotation:
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, and fat. - Alex Levine
For travel info and special offers on trips to Ireland you can visit: Ireland.ie
Autumn Vineyard (© Rachell Coe | Dreamstime.com)
Oregonians are known to be big wine drinkers and over the last 10 years the number of wineries in the state has tripled. Some of the state’s smallest wineries have bootstrapped their way to profitability by carefully controlling quality and building close relationships with their wine-loving customers.
The Portland Business Journal reports that Prive Vineyard & Winery “produces about 500 cases a year on 2.5 acres, and produced just two high-end pinot noirs, which sell for $49 and $57.” The article in the Journal goes on to say, “The business was financed by a $125,000 investment by the owners, and today enjoys a profit margin of 40 percent.”
To keep in touch with customers, Prive Vineyard & Winery mails notices to a list of 1,000 contacts. Co-owner and winemaker Tina Hammond also hosts an annual party for the winery’s customers. All the wine produced sells out. She says folks have grown weary of visiting wineries that have gotten so large there’s never an owner in sight.
If you’d like to read the Portland Business Journal article cited above go to: Small wineries soar
To learn more about Oregon's fine wines & exploring the state's beautiful wine country go to: Oregon Wine Center
To view a previous post on the topic go to: Oregon's Wineries & Vineyards Are Growing Strong
Organic Maple Syrup (Image courtesy of Schoolyard Sugarbush)
New York State’s maple syrup producers are getting ready to open their sugarhouses for the Annual Maple Weekend on March 29th and 30th, from 10:00 am to 4:00 pm. About 110 maple producers across New York will be hosting open houses for the public to see maple production. The event is free to the public, a wonderful family outing in the country.
Participants will be boiling sap into maple syrup and many will demonstrate the making of maple products. Visitors can sample and purchase the maple products. Some of the sugarhouses will provide a variety of other activities to make your visit memorable. There are participating maple producers in 38 counties, including Schoolyard Sugarbush in Cayuga County (Phone:315-567-9900) .
The U.S. Department of Agriculture lists New York as the second-largest maple producing state after Vermont. New York’s 1,500 maple producers account for 18% of the syrup consumed in the U.S. The economic impact was an estimated $32 million in 2006. According to the N.Y. Agricultural Statistics Service it took almost 43 gallons of sap to make one gallon of syrup in 2006. Nationwide, more than a million gallons of maple syrup will likely be made this spring.
For more information on Maple Weekend locations and activities go to: Maple Weekend is a Family Event
If you can’t make it to a sugarhouse but would like to purchase some of Upstate New York's fine syrup go to:
100% Pure Organic Maple Syrup
The Great Wall (photo by pperrypembo, courtesy of morguefile.com)
Safety concerns about food from China have made regular news for some time and now the U.S. Olympic Committee is planning to bring much of its own food to Beijing this summer, according to an Associated Press report posted by the Houston Chronicle.
There are over 600 athletes on the U.S. team and more than 400 support personnel. The team says it is not concerned about the safety of the food in the Athletes Village, but support personnel are not eligible to eat there. Tons of food will be transported to a training center and support personnel will eat most of their meals there. Some local foods will be purchased and served at the training center.
The Associated Press report quotes Kang Yi, the head of the Food Division for the Beijing organizing committee, as saying, "I feel it's a pity that they (Americans) decided to take their own food."
If you’d like to read the AP report cited above go to: U.S. to bring its own food to Beijing Olympics
 
Day & Night at the Cafe (Images courtesy of Original Cafe Du Monde)
Established in the Old French Market of New Orleans in 1862, world renowned Cafe Du Monde has survived the American Civil War, the Great Depression, and Hurricane Katrina as a splendid place to relax, watch the world go by, and savor the rich blend of dark roasted coffee & chicory served with freshly made beignets. It’s a pleasure shared by both visitors and natives alike.
Coffee first came to North America by way of New Orleans back in the mid-1700's. It was successfully cultivated in Martinique about 1720, and the French brought coffee with them as they began to settle new colonies along the Mississippi. The taste for coffee & chicory was developed by the French during their civil war. Coffee was scarce and they found that chicory, the root of the endive plant, added body and flavor to the brew. The Acadians from Nova Scotia brought this taste and many other French customs to Louisiana. Chicory adds an almost chocolate flavor to the Cafe Au Lait served at Cafe Du Monde.
The location of the New Orleans French Market dates back to the Choctaw Indians, before the Europeans settlers arrived. The Choctaw used this natural Mississippi river levee location to trade their wares to the river traffic. The early European settlers came by boat to sell produce and dairy products. New Orleans was established on this location in 1718 by Jean Baptiste LeMoyne. This old New Orleans is called the "Vieux Carre" or French Quarter. The Quarter has a collection of buildings exhibiting the architectural styles of the countries that once held power in Louisiana. At one time or another, Louisiana has been under the influence of the French, Spanish and British governments. The building which now houses the Cafe Du Monde dates to 1813.
Cafe Du Monde is now owned by the Fernandez family. Hubert Fernandez bought the Coffee Stand in 1942. The Cafe is a traditional coffee shop. Its menu consists of dark roasted Coffee & Chicory, Beignets, White & Chocolate Milk, & fresh squeezed Orange Juice. The coffee is served Black or Au Lait. Au Lait means that it is mixed half & half with hot milk. Beignets are square French-style doughnuts, lavishly covered with powdered sugar.
Cafe Du Monde is open 24 hours a day, 7 days a week and closes only on Christmas Day or when the occasional hurricane gets too close for comfort. When you’re visiting New Orleans the Cafe Du Monde provides a great place to take in the local scene and savor some of the Big Easy’s truly unique treats.
If you can’t make it to New Orleans but would like a taste of the coffee & chicory that helped make the Cafe Du Monde world famous, go to: Cafe Du Monde Coffee & Chicory
Marching Band (photo by John MacCooey, courtesy of morguefile.com)
The movement for a healthier and more sustainable food system is changing the way people shop for food in Great Britain. Desires for better health, tastier food, a cleaner environment and livable incomes for family-scale farmers are all playing a part in the trend.
According to an article in Fortune,
The food industry is responding to pressures from environmentalists, consumers and British farmers of beef, sheep and pigs. Stores now promote meats and cheese made in Britain, which are shipped fewer miles, and therefore may generate fewer greenhouse gases than imported food. "It is encouraging that supermarkets are now falling over each other to paint themselves as the 'greenest', the 'most sustainable', or even the 'most responsible'," Peter Kendall, the head of Britain's National Farmers Union, said recently.
At London's vast new Whole Foods Market, “Employees wear organic cotton shirts, packaging is made of compostable sugar cane, and orders can be delivered via motor scooters powered by renewable energy.”
If you’d like to read the Fortune article cited above go to: Britain catches the foodie bug
English Pub (photo by Mirakel, courtesy of morguefile.com)
One of Britain’s most venerable institutions, the local pub, is in a struggle to survive according to an article in Time, “It's not that the British are necessarily drinking all that much less; it's where they're doing their drinking that's hurting the country's 98,000 pubs.”
Laws against drunk driving and underage drinking are being more strictly enforced. Heavier than normal summer rains drowned hops and barley and drove up the price of brewing. Energy costs rose during the cold, wet summer adding to heating bills. The implementation of a smoking ban during the cool wet weather is also being blamed for keeping folks away from the pubs.
The article in Time quotes the publican at the Greene King in Marylebone, "It is not just the smoking ban that is contributing to the closures, it is also how cheaply beer is sold at the supermarkets. It's cheaper to buy a can of beer than it is to buy a bottle of water."
Barman James Herring describes a new alternative to a pint at the pub: "Now, you've got Sky Plus [satellite TV sports channel] and a nice big plasma screen, a keg on tap; you invite a few friends around and you can smoke. Who needs the pub?"
Britain’s Campaign for Real Ale estimates that 60 pubs close every month. Serving food has become the survival strategy for many pubs, . The Office of National Statistics indicates that Britons spend an annual $60 billion on alcohol in bars, while the nation's eating out tab amounts to $84 billion.
The situation may not be all that dire. In New York City the first year of a ban on smoking hurt business at many bars, but afterwards new customers arrived to enjoy a smoke-free environment. Despite all the closings, new pubs are opening up, confident that Britons will be coming around to raise a pint for many years to come.
If you’d like to read the article in Time cited above go to: Why the Pub Is Empty
Airborne Sunset (photo by Alex DeClerk, courtesy of morguefile.com)
Is it time to give airline food another try? History has us skeptical but we’ll try to keep an open mind.
We gave up on airline food. First, it was just the poor taste. Airline meals always seemed to include some goop, not immediately identifiable, it could be the gravy or it might be the dessert. It was bound to include ingredients we couldn’t pronounce.
We tried ordering a kosher meal in advance, but that didn’t get us much of an upgrade in flavor or nutrition. Requesting a low fat or vegetarian meal was the last and probably the best strategy we tried. Then meals began to disappear altogether from some flights. Sometimes you could get a tasteless meal, if you were willing to pay for it. Having to pay for airline food struck us as a grave injustice. We were the ones bearing the health risks.
Then we found out the airlines would let us bring our own food. Soon we were enjoying gourmet tapenades, artisanal goat cheeses, smoked salmon and smoked pheasant, stone ground mustard, and various chutneys on fresh-baked bread during flights. (We bring the bread pre-sliced; airline security is understandably touchy about passengers carrying bread knives.) Dessert might be an old-fashioned fudge brownie, a slice of pumpkin cheesecake, or a single-origin chocolate bar.
An article in the Washington Post tells us the airlines are ready to have another go at pleasing palates. Famous chefs have been brought in to design meals that will again have foodies boarding without a bag of gourmet goodies; if they are willing to pay for first-class tickets on long international flights.
We’ll try to keep an open mind, but it sounds like we’ll be bringing our own food on most flights for a long time to come.
If you’d like to read the Washington Post article cited above go to: Celebrity Chefs Bring Plane Food to New Heights
Sonoran Desert Scenery (photo by Ditte Lokon)
Slow Food Tucson will be presenting its Third Annual Food and Film Festival from January 10th through the 13th in 2008. Classic food films, meals at premiere restaurants, guest speakers, entertainers, and international new food film screenings will be featured.
Classic Films
This year’s program includes three classic food films:
• “Like Water for Chocolate” (Mexican)—the magical realism saga of Tita, a young girl who is only able to express her passions through her food which has the power to make people experience what she feels.
• “Fried Green Tomatoes” (American)—the touching story of a woman in a troubled marriage who finds a new life cooking at the Whistle Stop Café.
• “The Wedding Banquet” (Chinese)—the hilarious tale of a gay man in America who tries to placate his parents back in Taiwan by telling them he is marrying. His plan backfires when his parents arrive in New York to plan his elaborate wedding banquet.
Culinary Events
The culinary events include an opening reception at the JW Marriott Country Club at Starr Pass; a Mexican mole meal at Miguel’s Restaurant where ethnobotanist Gary Nabhan will conduct a tequila tasting; a barbecue at The Last Territory Restaurant at the Hilton El Conquistador Hotel; Asian brunch at Vila Thai Restaurant; and a concluding gala organic dinner at the Ventana Room at Loew’s Ventana Canyon Resort.
A Re-Creation of Babette's Feast at Acacia Restaurant in 2007 (photo courtesy of Slow Food Tucson)
Keynote Speaker & New Film Screenings
On Saturday, January 12th, keynote speaker Dr. Maribel Alvarez, Research Social Scientist at the Southwest Center, University of Arizona, will speak on “Food as Intangible Heritage” on the West Campus of Pima Community College. Both on Thursday evening and Saturday afternoon, there will be screenings of new international food films, selected from over 50 submissions, including documentaries, animation, features and shorts. The audience will vote on the award for the “Best of the Best.”
Benefiting a Terrific Cause
Slow Food Tucson promotes eating local and seasonal foods from growers who practice sustainable agriculture, honoring culinary heritage and educating the public. As a non-profit, Slow Food Tucson donates proceeds from the Festival to local, worthy non-profit organizations that demonstrate Slow Food principles. The Tucson convivium is part of Slow Food USA, and affiliated with Slow Food International, headquartered in Italy with 80,000 members located in 50 countries worldwide.
Tickets & Info
The best price on the Festival is the full pass for $250 ($200 for Slow Food members) if purchased before December 31.
For order forms and additional information go to the Festival's official web site: Slow Food Tucson
Fun for All at the Festival (photo courtesy of Kona Coffee Cultural Festival)
"Kona Coffee Tradition of Excellence"
Join in the community celebration of Kona's gourmet brew at the 37th Annual Kona Coffee Cultural Festival on Hawaii’s Big Island, beginning Friday, November 2nd and ending Sunday, November 11th. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, two parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more!
The award-winning Cultural Festival celebrates a 180-year-old tradition of the annual Kona coffee harvest. Kona coffee is carefully hand-picked to ensure each coffee cherry is ripe and ready for the perfect cup of Kona. Many Kona farmers can lay claim to being fifth generation coffee farmers, continuing the tradition and honoring their heritage with every harvest.
At the annual Cupping Competition Festival-goers can view judges selecting the very best Kona coffee and sample the coffee themselves, while learning from tasting experts how to critique a high-quality brew. The Art Show will feature a selection of paintings depicting views of the Kona coffee lifestyle, and the Recipe Contest will give student and professional chefs the opportunity to enter their most robust creations using world-famous Kona coffee.
Kona Beans (photo courtesy of Kona Coffee Cultural Festival)
Visitors can take tours of working and historical Kona coffee farms, mills and roasting operations. Free coffee workshops help share insight into growing, roasting and brewing Kona coffee. Seasoned and first time participants as well as spectators are encouraged to join in the fun and festivities at the Kona Coffee Picking Contest on Sunday, November 4th.
A brand new Barista Training Workshop joins the Kona Coffee Cultural Festival event line-up on Thursday, November 8, from 9:30 a.m. to 5:30 p.m. at Hale Halawai. During this informative workshop, participants will learn the intricacies of how to taste and prepare espresso and to make popular specialty drinks using Kona coffee.
Take time to shop at the farmer's market for a favorite Kona estate roast and bring |
