10 October 2013 Escape Farm-to-Fork October Wine Dinner

Escape Farm-to-Fork October Wine Dinner

October 10, 2013 By
Kate from 90+ Cellars, Chef Michael Weisshaupt, Heights Beer & Wine Emporium Wine Director - Tim Cornine, Chef Bryan Gregg, Anthony Bracco of Bracco Farms

Kate from 90+ Cellars, Chef Michael Weisshaupt, Heights Beer & Wine Emporium Wine Director – Tim Cornine, Chef Bryan Gregg, Anthony Bracco of Bracco Farms

Last night, I attended the first Escape Montclair farm-to-fork dinner at the popular Essex Country restaurant. Chef Bryan Gregg co-hosted the event with acclaimed chef Michael Weisshaupt of Fiddlers Elbow. The meal paid homage to locally-sourced ingredients and beautifully-executed cooking techniques.

Amuse-Bouche

Amuse-Bouche

The produce was provided by Bracco Farms in nearby Pine Island, New York. I had the pleasure of sitting at Anthony Bracco’s table and learn about his 25-acre farm. Tony organically grows everything from heirloom tomatoes to golden beets to micro greens. His product was outstanding and was expertly showcased by Chefs Gregg and Weisshaupt throughout the dinner.

Red Mullet

Red Mullet

There wouldn’t be a “wine” dinner without wines and last night’s dinner was smartly paired with 90+ Cellars provided by Heights Beer & Wine Emporium. Tim Cornine, the Director of Wine at Heights Beer & Wine, was generous enough to work with Escape to secure wines from 90+ Cellars as a donation for the charity-driven dinner. 90+ Cellars is a Boston-based wine négociant. It buys overstocked wines from some of the best wineries around the world and remarkets it and sells it at a fraction of the price the original labels charge. Kate Fazio, the local representative for Latitude Beverage representing 90+ Cellars helped us understand her product in a knowledgeable and informative way.

This is what was served and poured at the dinner:

Amuse-Bouche

Lobster, Black Sesame and Pea Shoots

First Course

Cured Red Mullet, Pickled Turnips and Red Quinoa

Wine Pairing: 90+ Cellars Lot 69 Sancerre, Loire Valley, France, 2012

Scallops

Scallops

Second Course

Lacquered Jurgielewicz Duck, Matsutake Mushroom, Burnt Embers and Butternut Squash

Wine Pairing: 90+ Cellars Lot 81 Pinot Noir, Carneros, California, 2011

Third Course

Barnegat Scallops, Parsnip, Vanilla Beets and Lobster Powder

Wine Pairing: 90+ Cellars Lot 93 Chardonnay, Russian River Valley, CA, 2012

Duck

Duck

Entrée

Elysian Fields Farm Lamb Saddle, Eggplant, Spinach Purée, Smashed Potatoes and Olive Lamb Jus

Wine Pairing: 90+ Cellars Lot 80 Zinfandel, Dry Creek Valley, California, 2011

Lamb

Lamb

Dessert

Pumpkin Semifreddo, Coffee Puree and White Chocolate Crisp

Wine Pairing: 90+ Cellars Lot 77 Moscato, IGT, Italy, NV

 

The sold-out event drew over 40 guests who, like me, are enthusiasts of the locavore movement.

Pumpkin Semifreddo

Pumpkin Semifreddo

Escape will host monthly events focused on giving back to the Carol G Simon Cancer Center of Morristown where Chef Bryan was cared for when he was battling cancer.

The November event will be announced this week and I got a sneak peek at the menu and it’ll be epic. Follow Escape on Facebook to be kept abreast of all upcoming events.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , , , , , ,
25 September 2013 Morris Tap and Grill Fall Menu Preview

Morris Tap and Grill Fall Menu Preview

September 25, 2013 By

Last night, I attended an intimate event to preview Chef Eric LeVine’s fall menu at Morris Tap & Grill. This event gave Chef LeVine an opportunity to ‘test drive’ the menu to a targeted group of fans, foodies and food writers who are familiar with his style of cooking.

Mini Tacos

Mini Tacos

 

Mushroom Ravioli

Mushroom Ravioli

The new fall dishes in the works will be part of an almost complete overhaul of the current menu, “this is probably going to be the last time we do a major revamping of the menu”, said Chef LeVine during the event.

Couscous

Couscous

The dishes we sampled and provided written feedback on were:

  • Mini Tacos – flour mini tacos shells fried then filled with goat cheese mousse and topped with roasted beets, crumbled goat cheese and chili roasted almonds.
  • Shrimp and Lump Crab Bites – shrimp and crab shaped into bite-size balls then fried and served over fried leeks and onions. The dish was paired with a garlic and curry aioli and a Cajun remoulade.
  • Bacon flatbread – garlic oil-brushed flatbread topped with Mozzarella, crisp bacon, pork belly and house-cured Pancetta.
  • Chicken Roulade – boneless chicken stuffed with wild mushrooms, sundried tomatoes, Fontina, Panko and broccolini and served over Merlot mashed potatoes and a red wine sauce and pesto.
  • Crisp Skin Cod – baked crispy-skin cod served with corn chowder and served over a king mushroom slice.
  • Wild Mushroom Ravioli – cremini mushroom flour pasta filled with a mixture or Ricotta, Parmesan, Mozzarella, roasted cremini and served with a wild mushroom cream sauce.
  • Soba Noodle – buckwheat noodles with scallions, leeks, oyster and cremini mushrooms served in a ginger and Ponzu broth.
  • Lamb Burger – lamb burger patty topped with Feta, cucumber, tomato and olive yogurt.
  • House Cured Hot Pastrami – brisket cured and smoked and rubbed with black peppercorn and coriander then served on rye bread with coleslaw, honey mustard and Swiss cheese.
  • Lemon Garlic Couscous – Lemon garlic couscous and quinoa blend with curry roasted cauliflower, pesto over a roasted salsify puree.
Hot Pastrami

Hot Pastrami

Lamb Burger

Lamb Burger

Chef Levine admits that he’s still playing around with some of the components of the dishes and tweaks will be made based on the feedback received at the tasting. While perhaps some of the items may not make the final cut, the general group consensus indicated Chef Levine’s on the right track. I love that he’s now curing and smoking at the restaurant and the pastrami was some of the most tender I’ve encountered.

Bacon Flatbread

Bacon Flatbread

This autumnal menu paired with the more than 100 beers served at the restaurant are sure to appeal to the cult following Chef LeVine has built at Morris Tap & Grill.

The new fall menu launches on October 9th, go pay these folks a visit and visit them online to stay abreast of all the events and classes planned for the fall.

500 Route 10 West, Randolph, New Jersey. 973.891.1776.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Restaurant Reviews Tagged With: , , , ,
15 September 2013 Heart & Hands Wine Company – Pinot Noir and Beyond

Heart & Hands Wine Company – Pinot Noir and Beyond

September 15, 2013 By

Heart & Hands WinesSince being exposed to Finger Lakes wines nearly 10 years ago, I have been a staunch supporter of the products coming out of that region.

I am a devoted fan of high minerality, dry Rieslings from the Mosel region and to me, Finger Lakes dry Rieslings rank up there with those fabulous German wines. While a growing number of wine aficionados know and enjoy Finger Lakes Rieslings, a grape some of the wineries in the region do well is Pinot Noir. The winery doing Pinot Noir best is, in my opinion, Heart & Hands Wine Company on the northeastern shore of Cayuga Lake.

Tom Higgins

Tom Higgins

Tech industry veteran Tom Higgins, with experience working at Zachy’s Wine & Liquor and vineyards in Bordeaux and the Finger Lakes, established Heart & Hands with his spouse Susan in 2006. After investing a significant amount of time on site selection to find the location most conducive to growing Pinot Noir, Tom and Susan opted for a 6 acre plot located about 200 meters from the shoreline of Carr’s Cove on Cayuga Lake. The winery officially opened in 2008 and the cozy tasting room opened to the public in 2009.

Puzzled by the Claddagh ring on their wine labels, I asked Susan why they had chosen it and she explained that the Irish wedding ring symbol depicts love, togetherness and fidelity, hence the heart and hands name of their winery. Tom and Susan named their wine club The Claddagh Club. Members of the wine club receive quarterly allocations of Heart & Hands wines, including guaranteed allocations of “Single Vineyard” Pinot Noirs and Rieslings and allocations of club-only wines. There are two club membership levels: “Eclectic Collection” or “Exclusively Red”. The Eclectic Collection features wines selected from the full portfolio, including Pinot Noir, Sparkling Wine and Riesling. The Exclusively Red Collection, of which I am a member, features Pinot Noir exclusively.

Fion the Winery Dog

Fion the Winery Dog

The boutique winery produces around 2,000 cases of wine a year and focuses solely on Riesling and Pinot Noir. During a recent visit, Susan poured us most of the collection under the watchful eye of her gentle giant winery dog, Fion. Here are tasting notes for some of these wines:

2009 Heart & Hands Barrel Reserve Pinot Noir ($40.99)

Medium raspberry-colored in the glass. Cherry, mocha and spiced aromas. Palate of ripe cherries and a little jammy stone fruit with a velvety mouthfeel and a long finish with some lingering tannins. This wine is closed under Vino-Seal for a completely leak-proof and taste neutral closure. A lovely Pinot Noir.

2011 Heart & Hands Polarity Pinot Noir Blanc ($26.99)

What happens to Pinot Noir that is pressed with almost no contact to the skins? Pinot Noir Blanc. Lightly golden in the glass, this is a pretty different yet delicious wine. Caramel and pear tart with a buttery crust in a glass. Long dry finish.

2011 Dry Riesling ($22.99)

Pale lemon-colored in the glass, this wine offers lemon/lime aromas. While there is still citrus on the palate, the flavors are richer with some peach and ripe melon. Dry, medium finish.

Heart & Hands Pinot Noir has garnered some very good press in recent years for its stellar wines, even getting some love from James Molesworth of Wine Spectator who recognizes that Tom is willing to lower yields to produce superior quality Pinot Noir.

Heart & Hands wines are available through the winery’s online store or at select New York restaurants and retail locations. Now, if the winery could develop a more robust distribution channel so more of us can enjoy its products….

The tasting room is open Fridays, Saturdays and Sundays from 12 – 5pm, and on Mondays and Thursdays by appointment.

4162 State Route 90, Union Springs, NY, 13160

(315) 889-8500

www.heartandhandswine.com

Cheers,

Veronique

 

Filed Under: Culinary Travel Tales, Pinot Noir, Red Wine, Riesling, United States, White Wine, Wine Reviews Tagged With: , , , , , , , , ,
11 September 2013 September 11, 2013

September 11, 2013

September 11, 2013 By

911No words on this day.

Filed Under: Culinary Travel Tales, Other Neat Things Tagged With:
25 August 2013 Old York Cellars – Virtual Tasting

Old York Cellars – Virtual Tasting

August 25, 2013 By

Old York WinesOld York Cellars is one of New Jersey’s oldest vineyards and last week, old vines met new technology in a virtual wine tasting.

I’ve detailed the concept of virtual wine tasting in previous posts but for those of you who are new to virtual wine tastings, this is what the concept entails:

  • Buy a bottle of the wine varietal or brand being featured.
  • Invite friends to share the experience with you, or snuggle in your pajamas in front of the computer.
  • Sip and share your wine feedback with other tasters globally using the designated hashtag on Twitter and Facebook!

Old York Cellars’ vines have been active since 1978 and planted at what was Amwell Valley Vineyard at the time. The winery provided excellent chocolates for the tasting by Laurie’s Chocolates out of Bucks County, PA.

Here are my tasting notes from the featured wines:

2011 Old York Cellars Chardonnay

This Chardonnay is fermented in stainless steel then sees four months of medium oak. That process will please fan of unoaked Chardonnay as the oak is light but there’s a bit of butteryness that oaked Chardonnay fans will appreciate. This wine offers intense fruity flavors with a little vanilla and green apple on the finish. It has a nice level of acidity.

The Laurie’s Chocolates treat I liked best with this wine was the milk chocolate caramel.

Pairings: Roast chicken, salmon, pasta in light creamy sauce

Style: White Wine

Grape Type(s): Chardonnay

Price: $17

2011 Old York Cellars Cabernet Sauvignon

The 2011 Cabernet Sauvignon sees 6 months of medium oak and is medium-bodied. Don’t expect a big, bold Napa Valley Cab here, this is lighter in flavor and texture with cherry flavors and a dry, soft finish. The Laurie’s Chocolates Cabernet Truffle couldn’t have been a better pairing.

Pairings: Grilled beef, tomato-based Italian dishes, mushroom dishes

Style: Red Wine

Grape Type(s): Cabernet Sauvignon

Price: $21

Old York Cellars has a summer music series and the events hosted at the property sound fun. I’m looking forward to making the trek down south for a tasting.

Cheers,

Veronique

Filed Under: Cabernet Sauvignon, Chardonnay, Culinary Travel Tales, Other Neat Things, United States Tagged With: , , ,
23 August 2013 Alba Vineyard – New Jersey Wines Anyone?

Alba Vineyard – New Jersey Wines Anyone?

August 23, 2013 By

Alba SignAward-winning Alba Vineyard is located in the rolling hills of Warren County in Milford, New Jersey. The winery and tasting room reside in an 1805-converted stone barn with an striking wood tasting bar, rustic stonewalls and old oak beams.

During our visit, Caroline, our Alba Vineyard Ambassador, let us sample several Alba wines. She was a gracious host and shared information about each wine and about the history of the winery founded in 1980. Alba is the only winery in New Jersey to only use French oak barrels. Head winemaker John Altmaier uses each barrel a maximum of four times then sells them to a local brandy and cognac maker.

Alba Outdoor Seating

Alba Outdoor Seating

The wines we enjoyed most are:

  • 2011 Dry Riesling ($16.99) – With this dry Riesling, winemaker John Altmaier endeavours to recreate the type of Rieslings produced in Alsace. The wine is rich yet crisp and had me craving Thai food. 100% Riesling.
  • Gewürztraminer ($18.99) – This floral wine with tons of pink grapefruit flavors won a gold medal at the Long Beach Grand Cru. A really pretty nice example of this aromatic varietal. 100% Gewurztraminer.
  • 2011 Chelsea Dry Rosé ($10.99) – Lovely light pink color from the Chambourcin skins, this crisp rosé offers big strawberry aromas and peach/strawberry flavors. Perfect wine to sip on a warm summer afternoon. 46% Cayuga, 46% Vidal Blanc, 8% Chambourcin.
  • 2010 Pinot Noir ($23.99) – Burgundian in style and light in the glass, this Pinot is full-bodied with big cherry flavors and a nice peppery finish. 100% Pinot Noir.
  • 2011 Barbera ($34.99) – This wine took me completely by surprise. Piedmont comes to Jersey? Round, elegant, velvety with great fruit flavor. 100% Barbera.
  • Red Raspberry ($16.99) – Was I just a bit skeptical of raspberry dessert wine? Yes. Was I pleasantly surprised after tasting it? Yes again. The raspberries used for this wine are picked at a local farm in Tewksbury. Simply a huge mouthful of raspberries enjoyable on its own and was super paired with dark chocolates during the tasting. Would be great in a cocktail also and Caroline suggested I replace the water in my favorite brownies recipe with this wine for a chocolate/raspberry combination that’s unbeatable. I’ll be trying that.
  • 2009 Vintage Port ($19.99) – While I’m not a huge Port fan, this Chambourcin-based version is pretty grand. Jammy fig flavors with just a hint of sweetness. Was gorgeous with dark chocolate and would be great with a cheese plate. 100% Chambourcin.

Alba’s Chelsea Cellars is a line of hand-crafted wines made with grapes from Sagemoor Vineyards, one of the most respected growers if the Columbia Valley of Washington state. Alba sources the finest Merlot, Syrah and Cabernet Sauvignon grapes from Sagemoor to create the Chelsea Cellars wines. To ensure the freshest fruit possible, the grapes are shipped to New Jersey within 72 hours of picking.

The regular tasting is $10/person and the private tasting and tour is $15/person (must include 4 or more guests). Tastings are paired with cheeses, flat breads, seasonal fruits or appetizers.

Alba Vineyard

Store and Tasting Room

Guests are encouraged to buy a bottle and take it outside to enjoy on the beautiful grounds of the property or under the arbor. I suggest you visit Alba before the winter comes, it’s a beautiful place with some of the best wines in the Garden State.

269 Rte 627, Milford, NJ 08848. (908) 995-7800.

The tasting room is open weekdays from 10 a.m. to 4 p.m. and Saturdays from 11 a.m. to 6 p.m. and on Sundays from 11 a.m. to 5 p.m.

Veronique

Filed Under: Barbera, Cabernet Franc, Culinary Travel Tales, Dessert Wine, Gewurztraminer, Pinot Noir, Red Wine, Riesling, Rose, Blush Wine, United States, Wine Reviews Tagged With: , , ,
19 August 2013 Annual Quebec Smoked Meat Pilgrimage

Annual Quebec Smoked Meat Pilgrimage

August 19, 2013 By
Cruditees

Cruditees

I just got back from making my summer trip up to Quebec and to my delight, my dad hosted us for his famous smoked meat sandwich party.

Smoked Meat Steaming

Smoked Meat Steaming

Steamed smoked meat sandwiches are a special Quebec treat.  Dad used his restaurant-grade food steamer to cook a 10-pound piece of corned beef for about 4 hours. The result was a perfectly moist and fork tender piece of meat. Rye bread was also steamed for a few minutes to create the perfect sandwich.

Smoked Meat Sandwich

Smoked Meat Sandwich

After its steam bath, the meat was sliced thin on an electric meat slicer and piled high on the rye bread. The only condiments the delicious sandwich needed was a little mustard and some crunchy pickles – yum!

Coleslaw

Coleslaw

My step-mom, Rolande, made her creamy, tangy coleslaw and served cold and crisp cruditees for all to enjoy. It was the perfect ending to a great family weekend.

Cheers,

Veronique

Filed Under: Beef, Canadian, Culinary Travel Tales, Entrees, Sandwiches Tagged With: , ,
2 August 2013 Italian Culinary Experience by Casa Vinicola Zonin and SD26

Italian Culinary Experience by Casa Vinicola Zonin and SD26

August 2, 2013 By

Welcome TableMonday evening, I had the pleasure of being invited to a press event hosted by Casa Vinicola Zonin, Italy’s largest privately-owned wine producer with 11 wine estates in seven regions and a total of over 10,000 acres. The exclusive event was held at the modern-chic Astor Culinary Center in Manhattan.

Prosciutto and Melon

Prosciutto and Melon

The evening was also hosted by SD26, one of New York’s most prestigious restaurants and Delverde (see full review), a boutique pasta company from Italy.

Award-winning Tenuta Ca’Bolani Estate wines of the Friuli region were featured along delicious dishes prepared by Chef Matteo Bergamini of SD26 restaurant. The menu and pairings were:

White asparagus with Poached Egg

White asparagus with Poached Egg

Amuse: Prosciutto and melon. Pairing: Prosecco 1821 Cuvée Zonin

Antipasto: White asparagus with poached egg and nepitella mint. Pairing: 2012 Pinot Grigio Superiore.

Risotto: Carnaroli risotto with periwinkles, EVOO and lemon. Pairing: 2011 Sauvignon Aquilis.

Pasta: Pappardelle Delverde with wild boat ragu and toasted pine nuts. Pairing: 2011 Refosco dal Peduncolo Rosso.

Entrée: Roasted quail with black figs and watercress pe

Risotto with Periwinkles

Risotto with Periwinkles

sto. Pairing: 2007 Refosco Alturio.

Pappardelle with Wild Boat Ragu

Pappardelle with Wild Boat Ragu

Dessert: Grappa Nonino apple Tortino. Pairing: Brachetto DOC Piemonte, Castello del Poggio.

I buy the Prosecco periodically to serve at my dinner parties and really think it’s a smart choice, especially at $13 a bottle. While I enjoyed each food and wine pairing, the white asparagus and Pinot Grigio and the quail with the 2007 Refosco Alturio were outstanding. Who knew I could enjoy Pinot Grigio as much as I did Zonin’s? I’ll be looking for the apple-scented Brachetto as I thought it was stellar.

Roasted Quail with Black Figs

Roasted Quail with Black Figs

Tortino

Tortino

It was an amazing event with wine and food highlighting the authentic flavors of Italy. To learn about Casa Vinicola Zonin, visit: www.zoninusa.com

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Other Neat Things Tagged With: , , , , ,
1 August 2013 My Big Fat Indian Wedding

My Big Fat Indian Wedding

August 1, 2013 By
Dinner Buffet

Dinner Buffet

Saturday night, I had the pleasure of attending my very first Indian wedding. The event took place at the Sheraton Mahwah in a ballroom that had been transformed into a blue and gold fantasy.

Bride and Groom Stage

Bride and Groom Stage

Of course I was excited to experience an event like this, but I was also looking forward to Indian food, one of my favorites.

The hors d’oeuvres hour was bustling with excitement from the 200+ guests in the most fantastic dress attires of silk, chiffon and jewels. What an amazing and friendly crowd. One of my favorite hors d’oeuvres was the paneer and onions in an ultra-spicy sauce. Paneer is a fresh cheese popular in South Asian cuisine….think extra firm tofu texture and cottage cheese flavor.

CakeThe reception started with the wedding party being announced followed by the bride and groom. Each couple made its way into the ballroom in some form of dancing. The bride was breathtaking in royal blue and diamonds-galore. Shortly after being welcomed into the ballroom, the happy couple immediately cut their cake, which was the opposite of what takes place at other weddings I’ve been to. The first dance came next, followed by ‘skits’ from various members of the families. 90 minutes after entering the ballroom, food was announced. By then, 90% of the crowd was on the dance floor dancing and singing to what I’d describe as Bollywoodish music.

Dining Room

Dining Room

Dinner was an extensive buffet of flavorful dishes catered by Chand Palace of Parsippany. Wedding cake was served in the buffet line and was chocolate with chocolate icing.

It was a beautiful evening where each guest was made to feel very welcomed.

Cheers,

Veronique

Filed Under: Culinary Travel Tales Tagged With: ,
31 July 2013 Delverde Pasta – a Delightful Discovery

Delverde Pasta – a Delightful Discovery

July 31, 2013 By
Wild Boar Ragu and Pappardelle

Wild Boar Ragu and Pappardelle

A few nights ago, I had the opportunity to attend a press event in Manhattan hosted by Casa Vinicola Zonin where Delverde Pasta was prominently showcased. I wasn’t familiar with the boutique pasta company and enjoyed being awakened to a completely new pasta experience.

Delverde Pasta has been making high-quality, natural products since 1967. The Delverde pasta factory is located at the foot of the Majella mountain massif, deep in the Majella National Park in the Central Apennines of Abruzzo in Italy.

Pasta Comparison - Delverde on Left

Pasta Comparison – Delverde on Left

Delverde’s mission is “To produce and select high-quality foodstuffs, using methods that are environmentally-friendly and that carry on a tradition of healthy and authentic food”. This pasta is truly different than any others I’ve encountered. The Delverde representative at the events claims the pure waters of the Verde river, natural production methods and the very best durum wheat semolina account for the exclusive products created by the Italian company.

The audience was treated to a dish of Delverde Pappardelle with wild boar ragu made by Chef Matteo Bergamini of SD26. The pasta was cooked to perfection by the nearly-famous Delverde “Pasta Boys” who are on tour with the company to feature the pasta brand to North American consumers. The slightly-chewy texture and almost sweet flavor of the pasta are like no other. The Pappardelle is also the widest noodle made in this category on the market.

Delverde Tagliatelle

Delverde Tagliatelle

We were given to a quick glimpse of the Delverde Pasta Sommelier program at the event. A piece of Delverde rigatoni was provided to the attendees alongside another rigatoni from a well-known pasta brand. The other pasta brand is the one I’ve been using for years as my ‘upscale pasta’ – what a joke! The Delverde rigatoni was much lighter in color and nearly fragile in texture from the old-school process of extruding the pasta through a bronze die and letting it slow-dry. The other rigatoni was darker golden and shiny which is caused by fast and long drying that helps the pasta not be brittle for shipping. In the photo of the tagliatelle in the packaging that I’m including, you’ll see just how carefully the pasta is nested in the package by hand.

A pound of spaghettis is $2.29, so not the end of the world compared to a mediocre box priced at $1.50. Delverde can be found at a growing number of specialty shops in the USA and Canada.

To stay abreast of special events like the Pasta Sommelier program and all things Delverde Pasta, like its Facebook page.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Other Neat Things Tagged With: , , , ,
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