Archives for 2011

28 November 2011 Prime Meridian at Omni Hotel at CNN Center – One Great Breakfast

Prime Meridian at Omni Hotel at CNN Center – One Great Breakfast

November 28, 2011 By

I recently attended a conference in Atlanta and stayed at Omni Hotel at CNN Center.  The hotel has a few dining options, and on the first morning of my stay, I decided to try Prime Meridian for early breakfast.

The space is well-adorned in dark woods and plush upholstery and has a welcoming feel.  The staff offers southern hospitality to each guest and made me feel pampered, even at 6:30AM while in my gym clothes.

The food isn’t your typical hotel restaurant fare.  The ingredients are high quality, the food is hot, even on the buffet, and the selection is outstanding.

I’m an oatmeal connoisseur and was thrilled to see and sample McCann’s Steel Cut Irish Oats ($5) on the menu.  It was cooked to perfection – with a bit of texture and nuttiness.  The perfectly-pillowy pancakes ($10) are light, delicious and served with 100% pure maple syrup.

Besides the a la carte menu, there is the “Chef’s Art of Breakfast” buffet ($22) which features an extensive array of top-quality foods.  The buffet offers a choice of juice and Starbucks coffee.  The buffet is truly a great option with tremendous variety.

I highly recommend starting your day at Prime Meridian if staying in downtown Atlanta.  It offers quality food, prepared expertly and served by a cordial staff.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , ,

Thanksgiving Cheers from the Sunshine State

November 24, 2011 By

As you may know, I moved to the USA from Canada when I was
12 years old.  Thanksgiving isn’t a
holiday I grew up with, and since I have no family in the USA, I’ve always
gravitated towards a turkey day with friends who are also without family in the
states.

For the last 10-15 years, the friends I’ve spent most Thanksgivings
with are my Florida friends.  They either
come up to New Jersey to celebrate with us, or we fly down to Ft Lauderdale to
nosh with them.  This year, we’re in
South Florida and something’s going to be very different about our traditional
meal – I’ll not be cooking it all myself!
This morning, I’ll bake a Maple
Bourbon Pecan Pie and some stuffing, but the rest of the feast will be
prepared by my girlfriend’s husband while the girls hit the beach for brunch!

I’m looking forward to this new tradition and to spending
quality time with folks who mean a lot to me.
Whatever you’ll be doing today, make it special and memorable.

Happy Thanksgiving,

Veronique

Filed Under: Other Neat Things Tagged With:
22 November 2011 Cream of Asparagus and Vermont Sharp Cheddar Cheese Soup

Cream of Asparagus and Vermont Sharp Cheddar Cheese Soup

November 22, 2011 By

This comforting soup is perfect on a cold day and it is super simple to make.

Ingredients:

  • 3 one-pound bundles of fresh asparagus, chopped into 1 inch pieces
  • 3 Tbsp. olive oil
  • 2 Tbsp. vegetable oil
  • 1/2 medium Spanish onion, chopped into 1/2 inch dice
  • 1/2 tsp. each dried thyme, ground nutmeg, salt and pepper
  • 32 ounce container chicken broth
  • 1/2 cup heavy cream
  • 8 ounces sharp Vermont Cheddar cheese, grated, (like using Cabot Seriously Sharp Cheddar)

Directions:

  1. Heat oven to 375 degrees.
  2. On a large rimmed baking sheet, coat the asparagus with olive oil.  Roast in the oven for 30 minutes, or until softened.  Set aside for use later.
  3. Add the vegetable oil, the onion and the spices to a large, heavy saucepan over medium-high heat.  Cook stirring frequently for 5 minutes.
  4. Add the roasted asparagus and the chicken stock to the onion mixture in the pot.  Simmer partially covered for 15 minutes over medium-low heat.  Add the cream and warm for 2 minutes.
  5. Working in two batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.
  6. Pour the pureed soup in a clean pot, add the cheese and gently warm over medium-low heat for 2 minutes or until the cheese has fully melted.

Serves 8 as a starter or 6 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.

Filed Under: American, Cheese, Soups, Vegetables Tagged With: , , , ,
21 November 2011 2010 Merry Edwards Russian River Sauvignon Blanc

2010 Merry Edwards Russian River Sauvignon Blanc

November 21, 2011 By

Yes, I’m continuing my homage to Merry Edwards, but this time, it is not Pinot Noir I’m clamoring about, it is Merry’s delicious 2010 Russian River Sauvignon Blanc.

On the nose, this wine is floral with a ton of tropical fruit notes.  On the palate, there is pink grapefruit, Meyer lemons, a drizzle of honey and Asian pear.

The wine’s six month fermentation in seasoned French oak barrels created a Sauvignon Blanc with real backbone and depth.  This isn’t a pale, watery Sauvignon Blanc made to be sipped as an aperitif on a hot summer day.  It’s a rich, well-balanced, bright wine that is wonderful paired with fish or seafood but can also hold its own with spicy dishes.

Super wine for fans of Gewürztraminer and dry Riesling.  A bit of a splurge for some Sauvignon Blanc drinkers, but certainly worth every penny.

Style: White Wine

Grape Type(s): Sauvignon Blanc, Sauvignon Musque

Region: Russian River Valley / Sonoma, CA

Around $30

Filed Under: Sauvignon Blanc, United States, White Wine, Wine Reviews Tagged With: , , , , , ,
19 November 2011 5 American Pinot Noirs for Thanksgiving

5 American Pinot Noirs for Thanksgiving

November 19, 2011 By

Thanksgiving is an American tradition of family, friends, food and football.  When it comes to which wine is best paired with the star of the meal, the turkey, there are many opinions.

Here are five of my favorite American pinot noirs that pair beautifully with your bird, and its accompaniments.

  • 2007 Hirsch Vineyards San Andreas Pinot Noir – about $65, from California, click here for tasting notes
  • 2007 Merry Edwards Russian River Valley Pinot Noir – about $45, from California, click here for tasting notes
  • 2006 Tantara Bien Nacido Adobe Pinot Noir – about $50, from California, click here for tasting notes
  • 2004 Gundlach Bundschu Pinot Noir – about $30, from California, click here for tasting notes
  • 2007 Ravines Wine Cellars Pinot Noir – About $20, from the NY Finger Lakes, click here for tasting notes

Have any turkey day wine favorites?  Please share them!

Cheers,

Veronique

Filed Under: Other Neat Things, Red Wine, Wine Reviews Tagged With: , , , , , , , , ,
17 November 2011 2006 Tantara Bien Nacido Adobe Pinot Noir

2006 Tantara Bien Nacido Adobe Pinot Noir

November 17, 2011 By

I simply love this wine.  It’s not easy to come by in New Jersey, where I live, but when I’ve been able to secure a few bottles, I’ve enjoyed it tremendously.

The 2006 Tantara Bien Nacido Adobe Pinot Noir is dark ruby in the glass and pretty full-bodied for a California pinot noir.  On the nose, there’s a ton of dark raspberries with notes of nutmeg and clove.  On the palate, it’s all about ripe cherries with lots of earthiness, cherry cola, allspice and notes of mocha.  The finish is long and silky/velvety.  Just a perfect wine paired with roast chicken, wild mushroom risotto or grilled salmon.

Tantara Winery is a smaller producer and only about 200 cases of this little gem were produced, so get your hands on a bottle and enjoy.  Read about my love of Tantara here.

Style: Red Wine

Grape Type(s): Pinot Noir

Region: Central Coast, CA

Around $50

Filed Under: Pinot Noir, Red Wine, United States, Wine Reviews Tagged With: , , , ,
16 November 2011 2007 Merry Edwards Russian River Valley Pinot Noir

2007 Merry Edwards Russian River Valley Pinot Noir

November 16, 2011 By

I have had the opportunity to visit Merry Edwards’ beautiful vineyard and tasting room and can say she makes some of my favorite pinot noirs.  At a recent dinner party, I served the 2007 Merry Edwards Russian River Valley Pinot Noir to the pleasure of my guests.

This wine is dark ruby in the glass.  On the nose, it’s pure Russian River pinot noir – ripe, dark berries with layers of earthiness and peppery notes.   On the palate, it’s rich, velvety with tons of juicy cherries.  The finish is long, elegant and silky.

If you don’t want to splurge on one of Merry’s single vineyard wines, this is an amazing wine at this price point.

Style: Red Wine

Grape Type(s): Pinot Noir

Region: Russian River Valley / Sonoma, CA

Around $45

Filed Under: Pinot Noir, Red Wine, United States, Wine Reviews Tagged With: , , , ,
15 November 2011 2008 Heron Hill Ingle Vineyard Pinot Noir

2008 Heron Hill Ingle Vineyard Pinot Noir

November 15, 2011 By

The Ingle Vineyard Pinot Noir is pale in the glass but medium-bodied and bright with juicy berries and cherries on the palate.  There’s a silky mouthfeel to this wine and there are notes of fir, pumpkin pie spice and cracked pepper.  Classic Burgundy in style and delicious at this price point.

Style: Red Wine

Grape Type(s): Pinot Noir

Region: Finger Lakes, NY

Around $20

Filed Under: Pinot Noir, Red Wine, United States, Wine Reviews Tagged With: , ,

Happy Veteran’s Day

November 11, 2011 By

Although I’ve lived in the USA for over 20 years, I’ve only been an American citizen for about 15 years.  The process for a Canadian to become an American is long and costly and I wasn’t eligible for about the first 5 years.  I remember the day I took my oath and got my American citizenship certificate – I was so proud to finally be an American!

Today’s Veteran’s Day and I want to share my gratitude to the brave men and women who have served and are serving our country.  Special thanks to my friends who are veterans and prayers to those out there risking their lives to make certain that the American spirit remains strong throughout the world.

Happy Veteran’s Day!

Veronique

Filed Under: Other Neat Things Tagged With:
10 November 2011 Crispy Chewy Triple Chip Cookies

Crispy Chewy Triple Chip Cookies

November 10, 2011 By

I’m sort of picky about cookies.  Some cookies I like crispy and crunchy and some I enjoy soft and chewy.  This past weekend, I decided to combine two of my recipes to create a crispy AND chewy cookie.  My tasting panel (ten warehouse workers at my office) really liked the results.

Ingredients:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 sticks (1 cup) butter, softened
  • 1 cup light brown sugar
  • 1/2 cup dark brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tsp. pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips

Directions:

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk the flour, baking soda, and salt.
  3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light and fluffy, about 3 minutes.  Add the eggs to the butter mixture, beating well after each one, until fully combined, about 1 minute.  Add the vanilla.  With the mixer on low speed, add the flour mixture – do not overmix.  Add the chips and mix until just combined.
  4. Line four cookie sheets (see notes) with parchment paper.  For each cookie, scoop one tablespoon of batter, place on a cookie sheet and flatten gently with the palm of your hand.  Eight cookies will fit on one each cookie sheet.
  5. Bake, two sheets at a time, until golden, about 13 minutes.  Allow to cool for 5 minutes on the cookie sheets then transfer cookies to a cooling rack and continue baking cookies using cooled cookie sheets.

Makes 32 cookies.

Notes:  Don’t have four cookie sheets?  No sweat, cookies bake two cookie sheets at-a-time, so simply bake the first two sheets of cookies and bake a second batch of two sheets once the first ones are done.  You can use 1 ½ cups of light brown sugar if you don’t have dark.  Feel free to use different chips combinations based on your preferences.  You could also replace ½ of chips with ½ cup of chopped nuts to create texture.

 

Filed Under: American, Chocolate, Desserts, Eggs Tagged With: , , , , ,
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