A Toute Heure Monthly Sunday Brunch

A Toute Heure Monthly Sunday Brunch

Maple-Glazed Donuts

I’ve written about A Toute Heure and its brunch before, but feel the need to recap today’s visit. First, it’s difficult to secure a brunch reservation at the cozy neighborhood gem. There are two reasons for this, first, the space has a limited number of tables and second, A Toute Heure only offers brunch on […]

[Continue reading...]
Chef Michael White Shines at Marea

Chef Michael White Shines at Marea

Black Sea Bass

I’m a self-admitted food groupie of Chef Michael White. I adore his food, his passion for perfect pasta and his wide range of restaurants to fit any mood. We were finally able to secure a weekend table at one of Chef White’s upscale establishments, Marea, and celebrated my birthday there with friends. By ‘celebrated’, I […]

[Continue reading...]
2007 Rosenblum Cellars Gallagher Reserve Black Muscat

2007 Rosenblum Cellars Gallagher Reserve Black Muscat

2007 Rosenblum Cellars Gallagher Reserve Black Muscat

What a fun wine. Sampled it as a dessert pairing at The Ryland Inn with chocolate cake and really enjoyed the true ‘grapy’ flavors. Unctuous yet not syrupy, this 100% Muscat dessert wine isn’t overly-sweet, offers nice chocolaty and exotic spices notes and has a nice level of acidity. Pairings: Chocolate anything. Style: Dessert Wine Grape […]

[Continue reading...]
2007 Tolaini Al Passo Toscana

2007 Tolaini Al Passo Toscana

2007 Tolaini Al Passo Toscana

Brick red in the glass, this Italian red wine offers intense aromas of cherries, fresh dirt, leather and mocha. This full-bodied Super Tuscan tastes of ripe dark berries, anise and chocolate and offers a silky mouth feel. Long, spiced finish with light tannins. Pairings: Grilled beef or lamb, sautéed mushrooms. Style: Red Wine Grape Type(s): Super […]

[Continue reading...]
2010 Quintodecimo Giallo d’Arles

2010 Quintodecimo Giallo d’Arles

2010 Quintodecimo Giallo d'Arles

Golden straw color in the glass, this Italian white wine offers intense floral aromas and freshly-baked bread notes. This full-bodied Greco Bianco benefits from seeing some French oak and tastes of ripe peach and apricot. Long finish with nice balance and acidity. The Sommelier at Marea suggested this wine to our party having both fish […]

[Continue reading...]
New Year’s Eve Tasting Dinner

New Year’s Eve Tasting Dinner

Cheese Course

I know this post is somewhat delayed but I still wanted to share the dinner menu and recipes for the dishes I served at my New Year’s Eve tasting dinner. Each course was masterly paired with wines selected from my cellar by our friend Chuck. Nine courses, nine people, eighty-one plates, lots of prep and […]

[Continue reading...]
Chocolate Mousse Bombes

Chocolate Mousse Bombes

Chocolate Mousse

1 recipe of Ghirardelli Dark Fudgy Brownies. Ingredients for the chocolate mousse: 4 oz. bittersweet chocolate, 60% – 70% cacao, chopped 7 Tbsp. butter 2 large eggs, separated 1 Tbsp. granulated sugar ¾ cup heavy cream ¼ tsp. pure vanilla extract Pinch kosher salt Ingredients for the glaze: 4 oz. bittersweet chocolate, 60% – 70% […]

[Continue reading...]
Make Ahead Beef Short Ribs

Make Ahead Beef Short Ribs

Short-Ribs

I have written about and have used several beef short ribs recipes over the years and when perusing new ideas for a dinner party, I ran across a new twist shared in the Daniel Boulud’s Beef Short Ribs recipe that has the cook boil down the red wine before adding it to the short ribs […]

[Continue reading...]
Coquilles Saint Jacques

Coquilles Saint Jacques

Coquille Saint Jacques

My girlfriend Lisa and I have similar food tastes and when I was menu-planning for New Year’s Eve and mentioned I’d seen a scallop dish I might try…she’d already seen it in Saveur and had earmarked it to show me. Where I grew up in eastern Quebec, Coquilles Saint Jacques were pretty popular when I […]

[Continue reading...]
Chocolate Truffles

Chocolate Truffles

Truffle Centers

Someone on Twitter shared a recipe for chocolate truffles by Alton Brown that had a great tip in it: use an ice cream scoop to coat the truffles in chocolate. I changed a few of the ingredients and the directions, but use Alton’s basic recipe. Love using a good-quality Dutch-processed cocoa like Ghirardelli Unsweetened Cocoa […]

[Continue reading...]