Wine With Wanda

The Authentic Allure of Alentejo: Portuguese Wines with Heart & History

Blame it on Alentejo. I'm no daredevil but somehow found myself soaring in a hot air balloon, gliding above the Portuguese countryside and hovering a little too long over one of Europe's largest man-made lakes. Invigorating yet serene, retro yet innovative, that sky-high adventure encapsulates the feeling of my entire Alentejo experience.

Hugo Domingos, hot air balloon pilot and proprietor of Emotion Portugal, made my first ever balloon ride one to remember. 

Once safely on the ground, our capable and charming pilot celebrated the moment by popping the cork on a bottle of local wine. (Speaking of cork, Alentejo is home to about one-third of the world's cork tree forests.) Whether toasting an adventure or simply enjoying a meal with family and friends, wine is an integral part of life in Alentejo. 
 

A treasure trove for wine lovers and those seeking the bucolic beauty of wide-open country spaces where people are outnumbered by cork trees, sheep, and possibly pigs; the Alentejo region is just a 90-minute drive inland from the capital of Lisbon. Alentejo means Beyond the Tejo because it is located south of the Tejo River that cuts across Portugal.

António Rocha is preserving the ancient art of hand crafting the large clay vessels that are an integral part of Alentejo's winemaking heritage. A single Talha de Barro (amphora) can be as large as seven feet in height, hold up to 520 gallons of wine, and weigh 2,000 pounds! Outside of the nation of Georgia, Alentejo is the only place in the world where this ancient method of winemaking has never ceased. It co-exists in Alentejo alongside more modern winemaking techniques.  

Formerly part of a Roman province called Lusitania, Alentejo is the only region in Portugal that still practices the Roman technique of making & storing wines in large clay vessels known as amphorae (Talhas de Barro in Portuguese). Passionate about tradition but open to innovation, Alentejo's winemakers create authentic and appealing wines from indigenous and international grapes. 

image courtesy of Wines of Alentejo

With more than 250 indigenous grape varieties, Portugal has the highest density of native grapes per square mile of any country in the world. For those of us that don't speak Portuguese, the names may be a bit tricky but the rich and expressive flavors have universal appeal. The key red wine grapes cultivated in Alentejo include Alicante Bouschet, Castelão, Touriga Nacional, and Trincadeira. White wines represent only one-fifth of Alentejo's production but grapes like Antão Vaz and Arinto create wonderfully expressive wines. Visit the Wines of Alentejo website to learn more about the unique qualities and flavor profiles of each grape. 

image courtesy of Wines of Alentejo

Wines from Portugal are becoming increasingly popular abroad and Alentejo in particular is gaining acclaim for well-crafted and accessibly priced wines. Alentejo's mix of ancient and modern winemaking techniques, commitment to sustainability, and unique grape varieties make it hard to resist. It is also an increasingly popular, but not overwhelmed, tourist destination with a well-defined wine route. If a trip to Alentejo is not in your immediate future, take your tastebuds on a journey with their wonderful wines. Start your Alentejo winetasting adventure with wines from two of the region's best known wineries: Herdade do Rocim and Herdade do Esporão. 

Herdade do Rocim 


The words of Portuguese poet Fernando Pessoa inspire the winemaking team at Herdade do Rocim: "God wishes, Man dreams, the Work is born." Located in the Lower Alentejo, Herdade do Rocim is committed to crafting wines that respect the nature and culture of their region. A modern winery that blends harmoniously with the landscape, Herdade do Rocim embraces modern techniques but also pays homage to tradition and their portfolio includes wines produced in the traditional clay amphorae. 

Winemaker Vânia Guibarra José is a key member of the Herdade do Rocim winemaking team which is led by Pedro Ribeiro. 

During my visit to Herdade do Rocim, I had the pleasure of tasting wine with a key member of their winemaking team, Vânia Guibarra José. Vânia's family initially discouraged her because "they thought winemaking was for men" and they wanted her to be a doctor. Thankfully, Vânia pursued her passion and is now one of several talented and respected women winemakers that I met in Alentejo.



Herdade do Rocim Mariana Rosé 2017 ($11.99) is a charming blend of Touriga Nacional and Aragonez. Although named after a nun whose clandestine love affair led to a dramatically broken heart, Mariana is actually a very joyful wine. Provence pale, it has lively red fruit flavors, a silky texture, and vibrant acidity. If one had to select a national grape to represent Portugal, Touriga Nacional would certainly lead the pack. According to Wines of Alentejo, Touriga Nacional's "thick skin helps to obtain deep, dense colour - one of the variety's distinctive traits - but it is the abundance and depth of aromas that best identify its value. These may be floral, or fruity, or citrus but they are always intense and explosive, with an urbane, noble air." Aragonez is an absolutely Iberian grape and is known as Tempranillo in Spain. Generally a grape with low acidity, Aragonez is often blended with other varieties. 



A bottle of Herdade do Rocim Amphora Vinho Branco 2016 ($18) contains more than wine; it represents thousands of years of winemaking tradition because it was produced in the ancient style using the Talhas de Barro - large clay amphora. This blend of Antão Vaz, Perrum, Rabo de Ovelha, and Manteúdo was also fermented using indigenous yeasts. This minimally invasive winemaking technique produces wine with a unique texture and flavor profile. An appealing tapestry of mineral, flint, and nutty flavors. Herdade do Rocim also produces a red Amphora wine. 

Herdade do Rocim Vinho Regional Alentejano Touriga Nacional 2016 ($16) is a wonderful chance to sip Portugal's signature grape in a single varietal wine. A rich and supple wine with gorgeous flavors of violets, brambly blackberries, spice, and well-integrated tannins. 

Herdade do Esporão

Chances are that if you're already a fan of wines from Alentejo, you've sipped a vinho from Esporão - they are one of the region's most widely known and respected brands. Wine was first produced under the Esporão name in 1985 but the estate has a rich history -- its boundaries were first established in 1267 and have been unaltered since then. The site of many battles and intrigues during the Middle Ages, life is certainly less dangerous at Esporão these days and visitors can enjoy tastings, meals, carriage ride tours, and more. 


Herdade de Esporâo Reserva 2015 blends an all-star lineup of grapes: Alicante Bouschet, Aragonez, Trincadeira, and Cabernet Sauvignon. I first tasted the 2014 vintage ($24) of this wine and was blown away by its character and balance. The 2015 is just as captivating. Voluptuous but not unwieldy, it has rich dark berry flavors with savory hints of spice and herbs. 

Another captivating blend from Esporão is their Monte Velho 2017 ($10). A blend of Aragonez, Trincadeira, Touriga Nacional, and Syrah, it is fresh and forthright with juicy berry flavors and a kiss of spice. 

Where to Wine, Dine and Relax in Alentejo

If you're looking for an off-the beaten-path place to vacation with wonderful food, wine, scenery and friendly people; Alentejo should be on your list. 



Stay: Country chic is no cliché at Herdade da Malhadinha Nova. A vast estate of vineyards and olive groves, at Malhadinha Nova nature and modern life co-exist harmoniously; cattle and Alentejo's famous black pigs roam the land while human guests unwind in simple luxury. 


Malhadinha Nova winemaker Nuno Gonzalez said that he is "trying to make the best wine possible, every year." Their vineyards are planted with the signature varieties of Alentejo in addition to international varieties.  


Malhadinha Nova resident chef Bruno Antunes prepares meals with ingredients that are primarily sourced from the estate, including their own olive oil and pork from the famous Black Pigs of Alentejo. Chef Antunes works closely with Michelin-starred consulting chef Joachim Koerper. 

Farm to table is a reality for meals at Malhadinha's restaurant and the cuisine is paired perfectly with their wines. The restaurant is actually located in the cellar building, which emphasizes the strong connection between food and wine. 


image courtesy of Herdade da Malhadinha Nova

The beautifully appointed and spacious rooms at Herdade da Malhadinha Nova are located in a traditional rural house that melds comfort with upscale elegance, including luxurious Bvlgari amenities in the bathroom and a combination of artisan and designer furnishings and fixtures. 


Temple of Diana, Roman ruins in Évora. 

Wine, Dine, Explore: The historic center of Évora, capital city of the Alentejo province, is a UNESCO World Heritage Site. With a history that dates back to Roman times, in the 15th century Évora was the residence of the Portuguese kings. 


One of Évora's many quaint streets lined with whitewashed buildings. As you wander, you'll also see beautiful wrought-iron balconies and the famous azulejos (tiles). 

Évora is extremely walkable and chock-full of charm and historic landmarks, including the Temple of Diana and the exquisite Royal Church of St. Francis and it's macabre, yet moving, Chapel of Bones. 


Manuel and his wife Carolina own the cozy culinary treasure, Tasquinha do Oliveira restaurant in Èvora. I was amazed at the quantity and excellent quality of the dishes that Carolina creates. She was hard at work in the kitchen when I snapped this photo of charming Manuel! 

After your stroll around Évora, try to snag a table at Tasquinha do Oliveira.  A tiny jewel box of a restaurant, with about 14 seats, it feels like you're in your favorite uncle and aunt's living room. Better yet, make a reservation before you fly to Portugal  - it is one of the most in-demand restaurants in Évora. Manuel manages the guests and Carolina handles the homestyle cooking which is a seemingly never-ending smorgasbord of traditional Alentejo cuisine and family recipes. The offerings include the beloved Bacalhau (salted cod fish), rabbit, the famous Black Pig, and many vegetable dishes. A signature of Alentejo cuisine is that many dishes are seasoned with coriander and vinegar. 



For a more modern dining experience, visit Cartuxa Enoteca. The menu showcases innovative interpretations of classic dishes and their winery's portfolio. Cartuxa has a very rich history in Alentejo, it is owned by a foundation that is very committed to the cultural, educational, and spiritual well-being of Èvora. The winery is located in the dining room of a former Jesuit house and offers tours and tastings.


Chef José Júlio Vintem, in action at Säo Lourenço do Borracal, is passionate about preserving the culinary traditions of Alentejo. 

Back in the countryside, Säo Lourenço do Borracal is a beautifully restored estate that has been in the same family for 200 years. In addition to producing their own wine, the estate has a large organic garden, cattle, and olive groves. The guest rooms include suites and cottages.


Chef Vintem with estate owner José António Uva - the 8th generation of his family to live at São Lourenço do Barrocal. 

Chef Vintem is one of Alentejo's most celebrated culinary stars and in the early mornings he can often be found foraging for herbs and mushrooms. He magically transforms the estate's abundant resources into flavorful and authentic cuisine. 



The best wine trips are never just about the wine but discovering how this revered beverage fits into the fabric of a culture. In Alentejo, wine has been produced since time immemorial and is respected and treasured. It is a part of the rhythm of life, from the city to the countryside. Alentejo's endless hectares of old-vine vineyards show the intimate relationship between humans and nature. From toil and tenacity, grapes are cultivated and transformed via science, intuition, and artistry into wine. Whether it is produced in the ancient style in a clay amphora or crafted using all the tools that modern technology has to offer, Alentejo winemakers are committed to making their wines, their way. The Alentejo way where tradition and innovation happily co-exist. Where indigenous varieties like Touriga Nacional are nurtured but international varieties are not excluded. Where the wines are an essential companion to their cuisine. 


Black dress, red wine. In the wine cellar at Malhadinha Nova. 

My visit to Alentejo reminded me that when you open a bottle of authentically made wine, that you are tapping into the life pulse of a culture. This was my first trip to Portugal. I don't speak the language and at times felt embarrassed at how little I knew about their history. But I was made to feel welcome. Whether soaring in the sky or strolling in the vineyards, Alentejo wraps itself around you, pours you a glass of wine, and welcomes you wholeheartedly. I don't pretend to be an expert on Alentejo but my life and wine education have certainly been enriched by the days I spent there. Until I can return, memories of Alentejo are only a sip away. 

A Sip of New Zealand: Sauvignon Blanc and Pinot Noir from The Crossings

 Adrian Garforth, Master of Wine and CEO of Yealands Wine Group

"Life is too short to drink bad wine!" proclaimed Master of Wine, Adrian Garforth at a recent dinner he co-hosted with talented chef Ashton Keefe in New York City. As a Master of Wine (MW), Adrian belongs to an elite club of only 355 wine professionals around the world that passed a rigorous course of study in all aspects of wine. But Adrian's enthusiasm at dinner showed that wine experts don't have be stuffy and staid. Wine is meant to be enjoyed, take us on a sensory journey, and bring us together. 

Chef Ashton Keefe's menu paired beautifully with The Crossings wines. 

Zesty and refreshing, Sauvignon Blanc from New Zealand is one of the superstars of the wine world. But there is plenty of variety within the category, from simple wines to those with more nuance and complexity. On the red side, Pinot Noir from New Zealand is also growing in popularity and offers a fresh take on this classic red. Adrian is also the CEO of Yealands Wine Group, one of New Zealand's most celebrated producers. Within the Yealands portfolio, The Crossings is a collection of wines from the Awatere Valley in Marlborough - a place where early pioneers crossed the fast-flowing Awatere River. The Crossings wines are described as an invitation to "explore Marlborough's adventurous side."


The Crossings Sauvignon Blanc 2016 ($15)
Sometimes grassiness can dominate the flavor of Sauvignon Blanc from New Zealand, but that signature zest is more subdued and refined in this refreshing sip. Lively citrus flavors are bolstered by hints of tropical fruits and herbs. Crisp minerality adds superb structure and texture. A delightful apéritif and a great match with seafood. 



The Crossings Pinot Noir 2015 ($19.99)
Pinot Noir is known as the "heartbreak grape" because it so finicky and only grows well in particular regions of the world. But winemakers can't resist the lure of Pinot Noir because it can produce wines of extreme elegance that eloquently express a sense of place. Burgundy in France is considered the pinnacle of Pinot Noir wines but several New World regions, like Oregon and New Zealand, have shown their skill with this persnickety grape. Not as austere as a Burgundian Pinot Noir, this juicy offering from The Crossings has ripe berry and cherry flavors and a subtle savory streak. A more playful, but still well-made Pinot Noir, this food-friendly red pairs well with meats, from lamb to roast chicken. 

The Antidote to Boring Wine: Albariño from Rias Baixas

Should someone offer you a glass of Albariño from Rias Baixas; say sí and give that person a kiss because they clearly have great taste in wine. Vibrant and expressive, the Albariño grape is indigenous to the Rias Baixas region of Galicia in northwest Spain. Galicia is often known as "Green Spain" because of its verdant coastal landscape and Rias Baixas means "Lower Rias" in the Galician language.

image courtesy of Rias Baixas wines

image courtesy of Rias Baixas wines

Local legend poetically proclaims that the four estuaries located on the southwestern coast that form the Rias Baixas are the traces left by God's fingers when he rested for a moment in Galicia. Believing the legend may be a question of faith but there is no denying the fact that Rias Baixas has a cool climate and mineral-rich soils that enable the indigenous Albariño grape to thrive. The vineyards of Rias Baixas are divided into five sub-zones with unique micro-climates. Albariño from Rias Baixas often displays beautiful aromas of green apple, honeysuckle, citrus, ripe melon, peach, pear and apricot. On the palate, Albariño perks up your taste buds with vibrant acidity and minerality and can range in style from crisp and dry to soft and peachy, and even earthy. Albariño is a white wine with personality!

Rias Baixas Albariño paired with a Blue Point Oyster, White Asparagus, and Braised Pork in an apricot Albariño sauce. Pairings created by Chef Katie Button and wine director Felix Meana of Heirloom Hospitality. 

 A refreshing sip on its own, Albariño is also incredibly food-friendly. I was deliciously reminded of the wine's versatility at a recent tasting of Albariño from Rias Baixas paired with food prepared by acclaimed Chef Katie Button of Cúrate tapas bar in Asheville, North Carolina.

 
Chef Katie Button and her husband Felix Meana (wine director) share a passion for the food & wine of Spain.

A scientist by training, Katie's passion for cooking led her to the kitchens of the world famous elBulli in Catalunya and to ThinkFoodGroup with Chef José Andrés. Her culinary journey crossed paths with that of Spaniard Felix Meana and now this married couple works together - Felix is the Director of Beverage and Service for the couple's Heirloom Hospitality Group. I can't guarantee that Albariño will bring more romance to your life but you are almost certain to love this wine. I recommend the three wines listed below to begin your exploration of Albariño from Rias Baixas. Cheers!

Bodegas La Val 2014 ($17)
Lively flavors of crisp green apples with a hint of salinity and great minerality.


Santiago Roma 2014 ($11)
Refreshing flavors of grapefruit with a hint of sweetness and tart green apple, lemon, and green herbs.



Señorío de Rubiós Robaliño Albariño 2015 ($18)
Seductively aromatic, the first sip is like biting into a fresh peach quickly followed by a vivacious burst of grapefruit and almond.

 

 

The Chef That Got Away: Gabriele Bagni Returns to His Tuscan Roots

 
Chef Gabriele Bagni has opened a new restaurant in Tuscany in the town of Arezzo. La Locanda del Convento showcases classic Tuscan cuisine with subtle Italian-American influences.

New York City has no shortage of talented chefs but there was something truly special about Gabriele Bagni. Several years ago, his Upper East Side restaurant, Leonardo Da Vinci Ristorante & Wine Bar, became an unofficial headquarters for me and my eclectic group of friends. Every person that I took there fell in love with Chef Bagni's exquisite Tuscan cuisine and his warm personality. For me, it was the perfect restaurant - it felt like home. And when it closed, I was heartbroken. Chef Bagni's food touched me in a strong emotional way - something I had not felt from a meal since my father, also a chef, had passed away.

Chef Bagni's Pici (hand-rolled pasta) with Meatballs and Mozzarella di Bufala

But life is funny.  At least seven years had passed since I had seen or heard from Chef Bagni and last summer I suddenly received a Facebook message from him.

Chef Bagni's Homemade Gnocchi with Four-Cheese Sauce and Sage

It turns out that he had returned to Italy and he jokingly asked when I would visit Tuscany. Well, as fate would have it, I had already booked a trip to Rome and Tuscany and would be there in just a few weeks. To see Chef Bagni, happy in his homeland, and to taste his superb cooking again was a priceless gift. He hails from many generations of restaurant owners and is a true master of traditional and authentic Tuscan cuisine. Eating Chef Bagni's food, in the country of his birth, added an ineffable dimension to the experience.

La Locanda del Convento serves homemade bread and pizza.

image courtesy DiscoverTuscany.com

I was thrilled to recently hear from Chef Bagni that he has just embarked on a new culinary adventure - La Locanda del Convento. Located in the Tuscan town of Arezzo, about 60 kilometers from Florence and Siena, the restaurant is located in a 14th century convent and the grand opening is scheduled for April 5th. The restaurant will serve lunch, dinner, and an American style brunch on Sundays that is inspired by Chef Bagni's time in the United States. Chef Bagni has described Arezzo as a charming town that visitors will enjoy for its historic churches, artwork, and antiques market.

Salad of Acciughe Spagnole (Spanish Anchovies)

I certainly plan on visiting Chef Bagni on my next trip to Tuscany and will unabashedly sample everything on La Locanda del Convento's menu! See you soon, Chef!

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Breaking Bread with Eric Kayser: The King of Baguettes

"A baker is an alchemist." - Eric Kayser

Spend just a few minutes with award-winning master baker Eric Kayser and you'll never settle for inferior bread again. It takes 12 hours to prepare a Maison Kayser baguette and it contains only water, flour, liquid leaven, salt, and plenty of passion - nothing artificial.  A fourth generation baker from France, Eric's exceptional artisan bread is available throughout his homeland and abroad at his burgeoning empire of Maison Kayser bakeries & cafés in Europe, Asia, Mexico, and the Middle East. Maison Kayser's first USA location opened in New York in 2012 and quickly won over the discerning palates of locals with their breads, pastries, and full menu of savory classics like French onion soup. There are now 9 Maison Kayser locations in New York City - eight in Manhattan and the newest in downtown Brooklyn.

Watch the three-minute video below to learn from Eric the six things you must know when selecting a baguette. And listen to my ten-minute conversation with Eric on my new podcast - we discuss everything from bread to the coffee habits of New Yorkers! Eric also reminded me that quality bread is an integral part of a healthy diet. Did I mention that Eric is a marathon runner that eats baguettes and ham every morning?
 

Evolution of a Chef: Manuel Berganza Takes Spanish Cuisine to New Heights at Andanada

Chef Manuel Berganza

In the life of a New York City restaurant, three years is both an eternity and a beginning. When Andanada (141 West 69th Street) opened its doors in 2012, New Yorkers were drawn to the hype surrounding this modern Spanish restaurant helmed by Chef Manuel Berganza, the first chef in Spain to earn a first-time, two-star Michelin rating. Well, Chef Berganza has proven to New York diners that he's the real deal -  his talent & authenticity keep customers coming back and earned Andanada a Michelin star in 2014 and 2015.

I was one of those New Yorkers who dined at Andanada when it first opened. The food was quite wonderful in 2012 but it is even better now. Chef Berganza has evolved his approach so that the culinary traditions of Spain do not get lost in a deconstructed haze of foam. The foundation of Chef Berganza's cuisine is strongly rooted in the authentic flavors of Spain but he is uniquely skilled at enhancing the cuisine with new, and even playful touches that rejuvenate the original without obliterating its essence.

Chipirones Rellenos (Squid stuffed with black pudding sausage, black bean puree, and pickled onion.)
This dish creatively combines two of Spain's most classic ingredients - squid and morcilla (blood sausage) into a rich dish that is complex yet comforting.

Ensaladilla Rusa de Salmón
This mayonnaise based potato salad is a Spanish classic but Chef Berganza adds a new dimension by adorning it with a generous crown of salmon that delicately heightens the flavor.

Presa Ibérica (pan-seared Iberian pork shoulder)
Made from the same black-hooved (pata negra) pigs that are used to produce Jamón Ibérico, Presa Ibérica is unlike any pork I've ever tasted. Juicy and savory, it is reminiscent of a steak but has a subtle gaminess and hint of sweetness that make it a carnivore's dream.  

With a sexy & relaxed ambiance, Andanada's sleek but comfortable decor is the perfect stage for Chef Berganza's vibrant cuisine. The restaurant's name is actually inspired by the highest seating area in the bullfighting arena - the andanada is where the most enthusiastic fans sit to get a bird's eye view of the action. Without incurring the risk (or moral conflict) of bullfighting, guests at Andanada get prime access to some of the most exciting modern Spanish food in New York City.

For more information, visit the Andanada website.

 

all images courtesy of Andanada

 

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Personality on a Plate: Chef Serena Bass Dazzles at Lido in Harlem

Serena Bass, Executive Chef, Lido.
image courtesy of Lido

Serena Bass, executive chef at Lido restaurant (2168 Frederick Douglass Boulevard at 117th Street) in Harlem, is no shrinking violet and her cuisine is vibrant, creative, and multi-faceted - just like the woman. Born in London, Serena seems to have taken New York City by storm from the moment she crossed the Atlantic. Serena's culinary career was dramatically launched when she was asked to cater a last minute dinner party for Andy Warhol and 60 guests. Since that fateful call, her catering business continues to flourish with all manner of celebrity and society clientele. For years, Serena was also a doyenne of New York's nightlife at the eponymous lounge that she operated in the basement of the  legendary Chelsea Hotel. Author of a James Beard Award winning cookbook, Serena brings serious knowledge and charisma to Lido.


image courtesy of Lido


image courtesy of Lido

Owned by Harlem resident Susannah Koteen, Lido opened in 2011 and is one of the pioneers of the Restaurant Row that has blossomed along Frederick Douglass Boulevard. A neighborhood restaurant with boundless appeal, I've enjoyed many wonderful meals at Lido and the elegant but unpretentious ambiance is the perfect place to relax over a leisurely meal with friends. In the warmer months, you can dine al fresco at Lido's sidewalk cafe and watch Harlem stroll by in all its splendor.

I recently had the chance to sit down for lunch with Serena and sample a few of the item's on Lido's seasonal menu. As the name implies, the menu is inspired by Italy but Serena deftly incorporates flavors from around the globe. A meal prepared by Serena is one you'll never forget and a meal WITH Serena was one of the best lunch dates I've had in ages. If Serena is at Lido while you're dining, she will saunter by your table to say hello and ask if you are enjoying your meal. I'm pretty confident that your answer will be yes!  Here are a few of my Lido favorites.

Crispy Brussels Sprouts, Bacon, Organic House Made Ricotta
More kids would eat their Brussels sprouts if they were this delicious! The creaminess of the ricotta is a fabulous contrast with the crispy bacon and earthy sprouts. Seasonal, sumptuous, and satisfying!


Grilled Tuscan Bread Crostini
Sicilian Tuna, Fennel Seed Aioli, Fried Capers, Parsley, and Lemon
This savory appetizer unites big flavors in a harmonious way. A sophisticated alternative to a boring tuna sandwich, quality ingredients make this quite special. The hint of lemon unites everything with a jolt of freshness.


image courtesy of Lido

Grilled Atlantic Salmon, Sauteed Spinach, Celery Root Mash, Citrus Beurre Blanc, Crisp Parsnip Ribbons
If you avoid salmon on menus because you find it boring, this is the dish that will make you reconsider. Resting on a bed of the most luxurious celery root mash and topped with crunchy ribbons of parsnip, Lido's salmon is revved up but not over-the-top. Another great example of Serena Bass's knack for combining flavors and textures.


image courtesy of Lido
Warm Victoria Plum Bread Pudding, Scented with Orange Zest & Rosemary,  Vanilla Gelato.
Excuse me while I spend the winter cuddled up with this dessert. Yours truly does not have a huge sweet tooth and prefers desserts that aren't too fussy. What could be cozier than a warm piece of bread pudding paired with ice cream? This is a homestyle dessert interpreted by a pro and the result is a little slice of sugary bliss.

I've only tapped the surface of the Lido menu - the restaurant offers a diverse selection of pastas, salads, seafood, meats, desserts, and more. There is also a lovely wine & cocktails list.

For more information, visit the Lido website.

 

 

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Celebrate World Pasta Day with Monograno Felicetti: A Pasta Like No Other

Michelin starred Chef Davide Scabin cooked with Monograno Felicetti pasta at an Identità Golose seminar in New York City at Eataly.

Linguini. Penne. Rigatoni. Spaghetti. Is there any food more universally known and loved than pasta? World Pasta Day on October 25th is the perfect occasion to indulge in your favorite pasta dish but even a great recipe will taste less than magnifico if it is prepared with cheap pasta. Take your pasta to the next level by cooking with Monograno Felicetti. Made with an approach very similar to fine winemaking, Monograno Felicetti uses single varietal grains and each box of pasta can be traced back to a single organic field.

Located in Predazzo at the foot of the Dolomites, Felicetti is a family business that was founded in 1908. Today, the company is managed by Riccardo Felicetti. Quite surprisingly, Riccardo is also the first Italian to serve as president of the International Pasta Organization. Riccardo's passion for pasta pushed him on a four-year journey testing hundreds of strains of wheat, farro, and kamut to identify which would make the best tasting, most nutritious, and highest quality pasta. This journey culminated in the creation of Monograno Felicetti which combines these superb grains with pure Dolomite spring water.


Riccardo Felicetti, the driving force behind Monograno Felicetti and president of the International Pasta Organization. 

So how does Monograno Felicetti taste? Francine Segan, author of Pasta Modern: New and Inspired Recipes From Italy, raves about it. Michelin starred Italian chefs Davide Scabin (Combal.Zero) and Fortunato Nictora (Felidia) recently prepared dishes with Monograno Felicetti at an Identità Golose seminar at Eataly in New York City. Both chefs praised the flavor, texture, and versatility of Monograno Felicetti.



Michelin starred chef Chef Fortunato Nicotra prepared Lobster & Shrimp Minestra with Broken Kamut Spaghetti Monograno Felicetti.

Chef Nicotra prepared spaghetti with lobster and shrimp. Chef Scabin went in a slightly more avant garde direction with ramen style spagehetti and rigatoni prepared in a pressure cooker. Monograno Felicetti absorbed the flavors of the sauces but beautifully maintained it's structure and integrity. Inspired by the professionals, I prepared Monograno Felicetti at home and I was immediately struck by how aromatic it was. Simply boiling Monograno Felicetti in salted water released a bouquet of delicious nutty and earthy aromas in my kitchen. It truly made me feel like a virtuoso when I paired it with my humble homemade meat sauce.

When compared to other pastas, Monograno Felicetti may cost a bit more but it delivers so much more: organic, 3x the fiber of conventional pasta, 30% higher protein, and incredible flavor & texture. World Pasta Day is the perfect time to try Monograno Felicetti, and once you do, bargain bin pasta will have no place on your plate.

You can find Monograno Felicetti at Eataly and Fresh Direct. To learn more, visit the Felicetti website. 

Take Me Away: Terme di Saturnia Spa & Golf Resort, Tuscany

After a long day of meandering along winding Tuscan roads and sipping the Maremma region's finest vino, a luxurious place to lay your head at night is a must. Thank goodness for Terme di Saturnia Spa & Golf Resort - it was my elegant home away from home for three glorious nights. A member of the Leading Hotels of the World and designated the world's finest hot spring spa by CNN, Terme di Saturnia is centered around a rich thermal spring that dates beyond the Etruscan era. 




Terme di Saturnia Spa & Golf Resort is known throughout Europe and beyond for the healing properties of its sulphurous spring water. During breakfast you'll hear many languages spoken as the thoroughly relaxed guests mill around in their plush bathrobes seeking sustenance at the abundant buffet after their early morning soaks in the pools, Roman bath, or Jacuzzi. Alas, let the record sadly show that I may be one of the few people in the history of the world to visit Terme di Saturnia and not actually have time to experience the healing waters - my schedule was very packed from morning to night with visits to wineries (I'll be sharing details about the area's delicious Morellino di Scansano wine in upcoming posts). However, despite my egregious oversight, the resort has so much to offer that I still had a sublime stay at Terme di Saturnia Spa & Golf Resort. 

In addition to the spa, thermal pools, and 18-hole golf course, Terme di Saturnia's All'Acquacotta restaurant was awarded with a prestigious Michelin star in 2015. Chef Alessandro Bocci was actually born in the Maremma region and his cuisine infuses local fare with global touches.

Terme di Saturnia Spa & Golf Resort general manager Licinio Garavaglia and Michelin starred Chef Alessandro Bocci.


Chef Bocci's Grilled Sliced Beef with Spiced Apple Cream and Red Morellino Wine Reduction was a beautiful culinary composition that showcased the flavors of the region in a very cosmopolitan way.

Located just 2 hours from Rome by car, Terme di Saturnia Spa & Golf Resort is a great option for an upscale and relaxing Tuscan getaway. And, I promise to take a long soak in its famed waters on my next trip there!

For more information, visit the Terme di Saturnia Spa & Golf Resort website.

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Michelin Starred Chef Ugo Alciati in Action at Identità Golose at Eataly New York

 

Here's a sweet 30 second video of Chef Ugo Alciati plating his dessert creation at Identità Golose, hosted at Eataly NYC. 

One of the highlights of last night's Identità Golose dinner at Eataly in NYC was the unique opportunity to watch Michelin starred chefs from Italy compose their dishes. Chef Ugo Alciata of Guido Ristorante in Alba ended the meal with an elegant dessert of Fiordilatte Gelato with Dark Chocolate Crumble & Caramelized Apples. Simple yet sophisticated! 

Identitá Golose Heats Up New York with Michelin Starred Italian Chefs

Jet-setting to Italy isn't your only option if you fantasize about experiencing the culinary artistry of Michelin starred chefs like Massimo Bottura and Carlo Cracco. Identitá Golose, a prestigious culinary organization devoted to showcasing the best of contemporary Italian cuisine, will unite Italian and American Michelin-starred chefs for a series of master classes, dinners, and celebrations at Eataly in New York (September 30 - October 3) and Chicago (October 6-7).

The Identitá agenda is full of amazing events that no modern Italian food enthusiast should miss. For example, on October 1 at Eataly New York, there will be a four-course gala dinner  ($190) with wine pairings and each course will be prepared by a different Michelin starred chef from Italy.



What a unique opportunity to take your taste buds on a journey orchestrated by some of Italy's most celebrated chefs! The all-star lineup on October 1 features:

Antipasto: Massimo Bottura, from Osteria Francescana – Modena

Primo: Andrea Migliaccio, from Ristorante L’Olivo – Capri

Secondo: Moreno Cedroni, from Madonnina del Pescatore – Senigallia

Dolce: Ugo Alciati, from Guido Risotrante – Serralunga d’Alba

Founded in 2004 by Italian food journalist Paolo Marchi, Identitá Golose highlights the best of contemporary Italian cuisine, showcases the culinary excellence of each Italian region, and honors the top Italian chefs who proudly blend traditional techniques with modern methods. Visit the Eataly and Identitá Golose websites for more information.

 

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Wine, Dine & Unwind in Tuscany: Palazzo Squarcialupi, Castellina in Chianti

Palazzo Squarcialupi, Castellina in Chianti
image courtesy Palazzo Squarcialupi

After a day of professional level wine tasting in Tuscany, one needs a place to refresh and restore before indulging again. Palazzo Squarcialupi is the perfect oasis to wine, dine, and relax in Castellina in Chianti. A beautifully restored 15th century palazzo located just 45 kilometers from Florence in the heart of Chianti, Palazzo Squarcialupi is surrounded by vineyards and located on a charming street with shops and cafes. Decorated in a rustic-chic style, Palazzo Squarcialupi has 15 guest rooms and modern amenities include a swimming pool, a spa in the ancient cellars, and fantastic restaurant. The property is owned and lovingly managed by a dynamic husband and wife team - Tommaso Bojola and Monica Targioni.


The beautiful moonlit sky casts a glow over this charming Castellina street and Palazzo Squarcialupi.

Dining at Taverna Squarcialupa is an experience not to be missed. Chef Francesco Fineo and his team create elegant and flavorful dishes that showcase Tuscan ingredients and traditions with subtle artistic twists.




Chef Francesco Fineo

Of course, no meal in Tuscany is complete without wine and the vineyards surrounding Palazzo Squarcialupi aren't just for show: the Bojola-Targioni family produces an impressive portfolio of wine under the banner of Fattoria La Castellina. Their bold, balanced, and fruit-forward Chianti Classico and other wines are refined and expressive. And, of course, these vinos pair beautifully with Chef Fineo's cuisine.







Tommaso Bojola -  winemaker, entrepreneur, and renaissance man. 

My only regret about my stay at Palazzo Squarcialupi is that it was only for one night. But it was 24 hours of absolute perfection. With such gracious hosts, delicious food, wonderful wine, and a stunning setting; Palazzo Squarcialupa is truly a gem in the heart of Chianti.


image courtesy Palazzo Squarcialupi

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Prosciutto: "The Holy Grail of Cold Cuts"

  What a ham! Chef Fabio Viviani surrounded by Prosciutto di Parma and Prosciutto di San Daniele and some wonderful Italian cheeses - Grana Padano and Montasio.

Culinary trends may get all of the attention but I have a special reverence for tried and true foods that have stood the test of time. Ham may not seem like a big deal but once you taste Prosciutto di Parma or Prosciutto di San Daniele, it becomes clear that Chef Fabio Viviani is only slightly exaggerating when he calls Prosciutto "the Holy Grail of cold cuts."  I recently attended a "Legends from Europe" cooking demo hosted by Chef Viviani (Top Chef Fan Favorite, restaurateur, and author) where he showcased the versatility of Prosciutto and two classic Italian cheeses - Grana Padano and Montasio. Prosciutto di Parma, Prosciutto di San Daniele, Grana Padano, and Montasio are all regional Italian specialty foods that have been produced the same way for centuries and their exceptional quality has earned them the coveted PDO (Protected Designation of Origin) certification from the European Union.


 Even Chef Viviani admits that it is not easy to taste the subtle differences between Prosciutto di Parma (made from specially fed pigs cured at least 400 days only in the countryside near Parma) and Prosciutto di San Daniele (selected thighs from Italian pigs cured with sea salt and the special microclimate of San Daniele) but many describe Prosciutto di Parma as a little sweeter. Served thinly sliced, both hams are rich with the perfect balance of protein to fat - they just seem to melt in your mouth. Perfect alone or served with fresh melon, you can also cook with Prosciutto - it adds just the right amount of complexity to simple dishes.

And, if you're shopping for cheeses, Grana Padano (made from partially skimmed raw cow's milk, aged 9-24 months, with a grainy texture and mild & slightly sweet flavor) and Montasio (raw cow's milk cheese, aged 2-10 months, with a creamy texture and mild flavor) are both delicious options. Of course, both cheeses pair well with Prosciutto for a simple yet satisfying snack.

You can find these tasty legends from Europe at your local gourmet shop - in NYC get them at Eataly and DiPalo's. Mangia!

 

 

A Book to Savor: French Regional Food by Joël Robuchon & Loïc Bienassis

Beautifully written & illustrated, French Regional Food ($40) is a treasure trove of France's rural culinary traditions and recipes. Transporting the reader to Alsace, Burgundy, Corsica and beyond, French Regional Food is an essential if you're smitten with France and its cuisine. A collaboration between culinary icon Chef Joël Robuchon (he has more Michelin stars than any chef in the world!) and French historian Loic Bienassis, French Regional Food is like a master class contained in 312 hardcover pages. Twenty years of research went into this book and the richness of detail and vivid photos express that commitment.

Highlighting 27 distinctive regional cuisines, French Regional Food makes a special effort to showcase the lesser known specialties. So instead of a recipe for the delicious but ubiquitous Quiche Lorraine, you'll learn about delicacies like Lard Nantais (Nantes bacon) and La Roulette de Bugey (rolled pork breast). I've spent a few hours just flipping through the pages of French Regional Food and it has a classic & accessible feel that is missing from many of today's gastronomy books - even the cover has a simple yet elegant vintage feel. The recipes are easy to follow and the historical information is conveyed in a lively, almost conversational matter. French Regional Food is a book to ooh la la about!

A Decade of Delicious: The 2015 Michelin Guide to New York City Restaurants

Culinary stars were shining bright on stage at the gala celebration for the tenth edition of the Michelin Guide to New York City restaurants. Of course, the Michelin Man was there too!

There is certainly no shortage of places to dine in New York City but only 73 restaurants can currently boast that they're Michelin-starred! First published in France in 1900 to help hungry motorists find the very best meals on the road, Michelin introduced the NYC guide 10 years ago and their team of anonymous inspectors annually place a spotlight on the Big Apple's culinary stand-outs. Whether you're a local or a visitor, the Michelin Guide is a great resource for navigating New York's culinary landscape.

Not just a showcase for world-famous three-star eateries like Jean-Georges, Le Bernardin, and Masa; the Michelin Guide New York City 2015 ($18.99) lists 874 restaurants and more than 60 types of cuisine from Argentinian to Vietnamese. Every New Yorker knows that a great meal does not have to cost a fortune and the 2015 guide includes Bib Gourmand selections throughout the five boroughs that represent the Michelin Inspectors' favorites for good value. 

I attended the gala celebration for the 2015 Michelin Guide NYC and the extravaganza included tasting stations with beautiful bites from restaurants like Lincoln Ristorante, Telepan, NoMad, Jean-Georges, and the Spotted Pig.

It was an absolute pleasure to meet Chef Jonathan Benno of the elegant Lincoln Ristorante (1 Michelin Star) at Lincoln Center - I've dined there and the food & service are impeccable. At the gala Chef Benno served a hearty chic creation - Smoked Eel and Foie Gras Terrine with Apricot Mostarda and Brown Bread.

 

It's been years since I dined at Telepan (1 Michelin Star) but Chef Bill Telepan's dish of Heritage Pork 'BBQ-Style' with Pork Belly, Smoked Shoulder and Creamed Corn has definitely inspired me to visit soon!

At the gala, I ran into the incredibly talented Chef Manuel Berganza of the modern Spanish restaurant Andanada (1 Michelin Star).  (This may be my first "selfie" with a Michelin starred chef!) I promised Chef Berganza that I would visit Andanada again soon for his innovative interpretation of cuisine from Spain. (Click here to read my 2012 interview with Chef Berganza).

Could one (or more) of this fab foursome of young chefs from Jean-Georges earn his own Michelin star one day?

To learn more about the 2015 New York Michelin selections, visit the Michelin website.

 

 

 

 

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Travel Off the Beaten Palate to Canada with Emmy Winner Michael-Ann Rowe

What a pleasure to meet Emmy-winning "Off the Beaten Palate" host Michael-Ann Rowe.

Did you know that Canada produces 90% of the world's mustard? Or that the world's second largest country has a vibrant wine industry that grows & bottles everything from Chardonnay to Cabernet Franc? And, let's not forget about the Canadian cowboys that rustle up some of the tastiest meat on the planet and the passionate chefs and self-proclaimed "Beef Geeks" that cook it to perfection.

I learned these tasty tidbits, and many more, at a special screening of the Emmy-winning program Off the Beaten Palate. Created and hosted by food-loving journalist Michael-Ann Rowe, Off the Beaten Palate is a three-part documentary series showcasing the vibrant culinary culture in three Canadian provinces - Ontario, Alberta, and New Brunswick. The series aired in Canada and on PBS in Detroit but you can view video clips and snag unique recipes like Bison Benedict from the Off the Beaten Palate website.

My New York: Celebrating Pampano's Ten Year Anniversary with Placido Domingo & Chef Richard Sandoval

 

Opening a restaurant in New York City is no easy feat but staying fresh and relevant after ten years in business is an absolute cause for celebration. So, I was delighted to raise my Hibiscus Margarita in a toast to Chef Richard Sandoval and opera legend Placido Domingo on the great success of their culinary collaboration - Pampano. Located in East Midtown Manhattan (209 East 49th Street), Pampano serves sophisticated coastal Mexican cuisine, inspired by the shores of Mexico, in an elegant and airy space.

The Pampano Margarita with white tequila and hibiscus is as delicious as it looks. 

In celebration of their ten-year anniversary, Pampano is offering a "Best of Pampano" prix-fixe menu through March 31st for lunch and dinner. Don't miss out on their savory and fresh ceviches  - especially the refreshing and bold Halibut Ceviche with Mango, Red Onion and Cilantro. Pampano's tacos are also a thing of beauty - try the lobster and filet mignon. And, don't forget the Margarita!

So tasty - a mouthwatering selection of ceviche.

Wine, Dine, Sunshine: Cancún-Riviera Maya Wine & Food Festival

As the temperature starts to drop in New York City, the thought of escaping for four days of extraordinary wining & dining in sunny Mexico is muy appealing. If I can just hold out until March 13-16, the Cancún-Riviera Maya Wine & Food Festival sounds like the perfect gourmet getaway. Showcasing the culinary excellence of the Americas, 2014 will mark the third year of the Festival and it will include the participation of acclaimed chefs from Mexico, Canada, the United States, Brazil, Chile, Colombia, Guatemala, Peru, Venezuela, and even the United Kingdom.

Chef Daniel Boulud was very enthusiastic at a press conference in NYC when discussing his participation in the Festival.

The Festival's theme is Europe Meets the Americas and acclaimed Chef Daniel Boulud will be honored for his tremendous success in leading the evolution and ever-growing popularity of French cuisine in the Americas and around the world. Chef Guillermo González Beristáin from Monterrey will also be honored for revolutionizing traditional and contemporary food in northern Mexico.

After a day of gastronomic indulgence, relaxing in a room at Hotel Secrets the Vine Cancún is the perfect nightcap.

Fesitval highlights include a Gourmet Tasting Village showcasing gourmet foods and 55 wineries from Europe, Mexico, and the entire American continent. Host hotels include Hotel Secrets the Vine Cancún and they are offering special packages for the Cancún-Riviera Maya Wine & Food Festival.

I recently attended a press conference hosted in NYC at Bar Boulud to learn more about the Festival and it sounds like a really exceptional event. Chef Boulud was in attendance and was very enthusiastic about being a part of the Festival and had even assembled the all-star team of chefs from around the globe that will cook at the gala dinner honoring him.

With major sponsors including Food & Wine Magazine and Travel + Leisure, in just a few years the Cancún-Riviera Maya Wine & Food Festival has garnered support from world-class companies, chefs, and wineries. I'm ready to go - vámonos!

Chic Eats: French Master Baker Eric Kayser Opens Third New York City Location

image courtesy Maison Kayser

Master baker and bread maker extraordinaire Eric Kayser continues his flour-fueled invasion of New York City and the locals are devouring every single crumb. Let's face it - resistance is futile in the face of beautiful breads and almost too-pretty-to-eat pastries served with a generous dash of French chic.


Maison Kayser has just opened their third NYC location at 1800 Broadway (Columbus Circle, 58th Street) and the Paris-based boulangerie is a very welcome addition to the neighborhood. Pop in to pick up fresh-brewed coffee and made-on-the-premises artisan bread and pastries. Sit down in the 65-seat cafe for a meal of savory sandwiches, salads, soups, and more. Made-to-order vegetable juices and smoothies are also available.

Yours truly is not a morning person but I raced across town at record speed when I was invited to attend breakfast last week at the new Maison Kayser hosted by the man himself. This was my second encounter with the charming and talented Monsieur Kayser and no other man on the planet can describe bread in such poetic terms. Yes, I swooned into my café au lait!

What's next for Eric Kayser? Maison Kayser will continue its tasty takeover of NYC with the opening of a stand-alone grab-and-go bakery in Bryant Park on November 6th at 8 West 40th Street. 

Michelin Moment: Chef Marcus Jernmark of Aquavit

Chef Marcus Jernmark of Aquavit Restaurant, New York
(image courtesy Michelin Media)

My love of food has led me to many interesting places and a few days ago my tastebuds took a trip to Scandinavia courtesy of the Michelin Guide. At the official launch party for the 2014 NYC guide, I was invited to plate a dish with Chef Marcus Jernmark of Aquavit. Awarded one highly coveted Michelin star, the guide describes Aquavit as "Known for its distinct modern style, Aquavit is undeniably cool." A native of Gothenburg, Sweden, Chef Jernmark is dedicated to sharing the beauty of seasonal Nordic fare and has a talent for combining traditional techniques, such as pickling and preserving, with modern touches.

As Chef Jernmark describes his Live Diver Scallop creation, I am very focused on savoring every bite!
(image courtesy Michelin Media)

At the Michelin event, Chef Jernmark served a spectacular dish: Live Diver Scallop, Sea Urchin, Cucumber and Frosted Apple. It was incredibly refreshing, elegant, and playful. I was supposed to help plate the dish but my true talent is tasting! I've never been to Aquavit, but Chef Jernmark's dish totally intrigued me and it has been added to my list of must-visit Michelin restaurants.

Off the Alps and Into the Apple: Swiss Day in New York

 

After meeting Chef Reto Mathis, I've added his mountaintop restaurant in St. Moritz to my culinary wish list.

In an absolutely only in New York moment, I found myself at the Central Park Zoo chatting with one of Switzerland's most acclaimed chefs -  Reto Mathis. While sea lions splashed around, I schmoozed with the culinary superstar behind La Marmite. A posh St. Moritz restaurant for those with truly elevated tastes, La Marmite is Europe's highest gourmet restaurant and soars at more than 8,000 ft. on a mountain peak in the Swiss Alps.

Grilled Bratwurst with Onion Sauce

What lured Chef Mathis off the mountain? He designed the tasting menu for Swiss National Day in New York City. Dear friends invited me to join in this celebration of their heritage, so I dolled up in red & white and spent an evening in the Big Apple enjoying Swiss culture. The menu reflected the regional diversity of Switzerland and included bratwurst, risotto, cheese, chocolate, wine, and pastries. And, yes, there was yodeling!

 

 

 

 

Representatives from Switzerland Tourism were on hand to offer travel tips and chocolate!

 I've never been to Switzerland but experiencing this little taste of Swiss life has me very eager to visit.  After all, if Tina Turner lives there it must be cool! And, I certainly wouldn't let a little mountain stop me from enjoying a great meal prepared by Chef Mathis.

What a Ham! A Celebration of Prosciutto di Parma

“Prosciutto di Parma is really a unique product that speaks so much to the place it is from and contributes so much to the culinary richness of the Emilia-Romagna region. The idea that the same process is used to cure this product as they did 2000 years ago is pretty amazing. There is nothing in the world like Prosciutto di Parma and I am proud to have it on my menus and in my home.”
Chef Michael White (Chef & Owner Altamarea Group and National Ambassador, Consorzio del Prosciutto del Parma)

Last week, I joined an exuberant and ravenous group of food media and retailers for the 50th anniversary celebration of the Consorzio del Prosciutto di Parma at Chef Michael White's Osteria Morini restaurant in NYC. Silky and luscious Prosciutto di Parma is not only delicious, it is truly a natural and minimally processed food - the only ingredients are pork legs and Sicilian sea salt. How many producers can honestly say that about their cured meats? The hams are salted by hand, held for 100 days in climate controlled refrigerators, and then rinsed and moved to airy rooms where these pampered hams cure in the dry breezes that waft through the region. Every leg of Prosciutto di Parma is aged for at least 400 days and up to 36 months. As Prosciutto di Parma ages, the flavor becomes less salty, more complex, and drier in texture. 


Prosciutto di Parma can be produced only in the gently rolling countryside surrounding the city of Parma, most notably in the area of Langhirano and only from three specially-selected pig breeds. Although Prosciutto di Parma has been produced the same way for thousands of years, the Consorzio was not founded until 1963 and today it represents 156 producers who supply 10 million of these coveted hams annually to markets all over the world. There may be many imitators on the market but every leg of authentic Prosciutto di Parma is branded with the regal Ducal Crown.


This melon cocktail with a Prosciutto di Parma rim was a very chic sip of salty & sweet.

Prosciutto di Parma is incredibly versatile - eat it alone, with fresh melon, in pasta dishes, and use it to add some wow to your desserts and cocktails. A great selection of recipes can be found on the Consorzio del Prosciutto di Parma website. Don't feel like cooking? Well, if you can't make it to Italy, I highly recommend a visit to Osteria Morini - Chef White's menu features Prosciutto di Parma and delectable dishes from Italy's Emilia-Romagna region. 

Mango Madness in St. Lucia at Jade Mountain Resort

"On St. Lucia, each mango offers a different flavor, texture and color. Each dictates its own culinary destination."
Chef Allen Susser - author of The Great Mango Book and National Mango Board Spokesman   

Juicy, sweet, and simply irresistible, mangos always take your tastebuds on a trip to the tropics. Well, why not go right to the source in St. Lucia and indulge in some delicious mango madness at Jade Mountain Resort' s 6th Annual Mango Festival from June 7-11.

Hosted by James Beard award-winning Chef Allen Susser, the Mango Madness Festival is also known as "1001 Things To Do With Mangos Before You Die."  The festival includes an interactive mango cooking class, a Mango Madness Cocktail Party, a tasting trip with Chef Allen to sample 10 varieties of St. Lucia mangos, the Night of the 1000 Mangos -  a 5-course exotic dinner at the Jade Mountain Club, and many more mango-centric events.


A Condé Nast Gold List winner, Jade Mountain Resort rises majestically above the 600 acre beach front resort of Anse Chastanet.  The property expands upon architect & owner Nick Troubetzkoy's philosophy of building in harmony with Caribbean nature.

To learn more about Jade Mountain Resort and the Mango Madness Festival, visit their website.

Bet Your Dining Dollars on the 4th Annual LUCKYRICE Festival in NYC

image courtesy LUCKYRICE

Save the date and rev up your appetites for the 4th Annual LUCKYRICE Festival in New York City. Presented by BOMBAY SAPPHIRE^® EAST Gin and benefiting City Harvest, the Asian culinary festival returns to New York City from April 29 – May 5, 2013 before kicking off a national tour to San Francisco, Los Angeles, Las Vegas, and Miami.

image courtesy LUCKYRICE

LUCKYRICE festivities include the Night Market, Grand Feast, Cocktail Feast, and the new LUCKYRICE Parlor - a week of dinner parties helmed by chefs such as Danny Bowien (Mission Chinese Food, NY), Ivan Orkin (Ivan Ramen, Tokyo) and Saipin Chutima (Lotus of Siam, Las Vegas) at the old Bowery Station in downtown Manhattan. The LUCKYRICE Culinary Council is a veritable dream team of chefs and includes José Andrés, Daniel Boulud, Anthony Bourdain, Floyd Cardoz, David Chang, Susur Lee, Anita Lo, Masaharu Morimoto, Eric Ripert, Marcus Samuelsson, and Jean-Georges Vongerichten. 




In honor of 2013 as the Year of the Snake, all LUCKYRICE events will feature the signature Bombay Sapphire East 'Snake in the Glass Cocktail.
1.5 oz. Bombay Sapphire EAST
1/2 oz. Lemongrass Infused Snake Shochu
3/4 oz. Cinnamon infused Martini Rosso
3/4 oz. Fresh Mandarin Juice
Pinch of Mandarin spiced tea - sprinkle over lit match or flame to toast onto cocktail.
Lemongrass Stalk Garnish
Shake and serve on the rocks. (Rocks Glass)

LUCKYRICE VIP Festival Passes are $400 but many events are available a la carte for $88 (did you know 8 is considered a lucky number in many Asian cultures?)  Click here for more information on how to eat, drink and get lucky at LUCKYRICE. 

TV for Travelers: Anthony Bourdain Parts Unknown on CNN

I must confess that I don't watch CNN too often, but I am one of those travel loving food fanatics who will tune in on April 14th at 9pm (ET) to check out their new show Anthony Bourdain Parts Unknown.

Few television personalities can spark wanderlust as strongly as Anthony Bourdain. I've been missing his old Travel Channel show No Reservations since it ended in 2012, so I'm hungry for his new one-hour lifestyle series on CNN. Anthony Bourdain Parts Unknown will follow the chef, author, and raconteur as he travels across the globe to uncover non-touristy and off-the-beaten path areas of the world. Bourdain will explore some war-torn areas, meet with locals, and occasionally spend time with an internationally acclaimed hot shot chef. 

The premiere episode of Anthony Bourdain Parts Unknown offers an inside look at Myanmar. In his maiden voyage to the country formerly known as Burma, Bourdain and his crew discover the beauty and cuisines of a country that had been, until recently, off-limits to outsiders. Future episodes include tours of Libya, Colombia, the Quebecois side of Canada, Koreatown in Los Angeles, Tangier, Peru and the Congo .

Will you be watching? Following original episodes of Anthony Bourdain Parts Unknown on Sunday nights at 9pm, encores will air on Friday nights at 11pm, Saturday nights at 9pm, and Sunday nights at 8pm. (all times Eastern)  Click here to learn more about Anthony Bourdain Parts Unknown.