Eating & Drinking

DC Foodies: Manhattan’s La Grande Boucherie Chef Maxime Kien Reveals the ‘Simple Secret’ to a Great Dish

Manhattan’s La Grande Boucherie Chef Maxime Kien Reveals the ‘Simple Secret’ to a Great Dish

 

Chef Maxime Kien is the new Executive Chef of NYC’s The Group, responsible for La Grande Boucherie, Boucherie Union Square, Boucherie West Village, Petite Boucherie and more.  And by the end of 2023, they’re launching even more restaurants.  

 

But today’s conversation is about bringing the most flavor out of a plate’s ingredients

 

 

Chef Maxime Kien explains:

 

To me, the simpler the food on the plate, the harder it is to make. The food we see in some restaurants right now is over-complicated. 

 

Too many ingredients, too much mixing of flavors and sauce and garnishes. [Instead,] try to stay true to what you’re trying to achieve.

 

Executive Chef Maxime Kien

Executive Chef Maxime Kien

Let’s say you’re doing a scallop. Cook the scallop properly, season it properly, don’t try to hide the flavor of the scallop with something which is gonna be overpowering and then you’re gonna be left eating something and not being able to recognize what you have in front of you. 

 

Not looking at it and saying, ”What is that?” 

 

Everybody thinks cooking fish is easy. No, it’s actually really technical because the second you over-cook it, the fish is worse. 

 

The key is being able to take something nice, season it properly, cook it properly and make it the star of the dish, with something that is going to complement it. 

 

A nice sauce is as simple as that. That’s what we are trying to achieve here, not try to be too complicated.

 

La Grande Boucherie is the number one booked restaurant in New York City. I think we’re in the top five in the USA as far as the volume that we do.

 

There are some items, like I will not put a tomato salad on the menu in December, even if we can find them.  I want to make sure that I follow the seasons and follow nature. So tomatoes will come for summer. 

 

In spring, you’re gonna have spring pie and try to stay true to the roots and try to stay true to seasonal things. 

 

I wouldn’t put whole vegetable bread in the midst of summer because that’s something that you serve as food with venison in fall and winter. Mushroom season is mushroom season. Don’t try to do things ’out of season’ because the product is not gonna be the best. So if the product is not good, I don’t want to serve it. I’d rather not put something on the menu rather than put something on the menu that’s not gonna be to our standard. I don’t wanna do that.

 

 

 

Tell us about the next steps of NYC’s The Group launching several restaurants throughout the United States

 

The company [The Group NYC] started about 11 years ago with the vision of Emil Stefkov, the owner. He opened the first restaurant and the company grew pretty quickly after that. 

 

The company almost quadrupled its size within a few years. Then because of Covid, everything was touch and go. But now we have a few projects coming up. We have Miami, Washington DC and Chicago. We’re gonna add another eight restaurants to the portfolio. We’re gonna double the size of the company within a short amount of time.

 

Well, there’s a lot of moving parts between developing the kitchen and having a look at the plans — we need to do this, this is where the pantry needs to be here. You know, and they’re talking about many developments and research and the staffing. There’s so many components. It’s not only like ‘We’re gonna open the restaurant.’  There is so much work behind that. You’re looking at the location. You have to think back to seasonal and local [ingredients and menu]. 

 

It’s all different food scenes. Even if you have core items from the menu, because they’re your identity, you have to look at every single location as an almost separate entity and be able to say, ‘This dish might not work over there, but it’s gonna work right here.’ So develop all of that and being thoughtful about everything.

 

 

Manhattan NYC’s La Grande Boucherie Chef Maxime Kien Reveals inspiration from Past Generations of Chefs

Manhattan NYC’s La Grande Boucherie Chef Maxime Kien Reveals inspiration from Past Generations of Chefs

 

Chef Maxime Kien is the new Executive Chef of NYC’s The Group, responsible for La Grande Boucherie, Boucherie Union Square, Boucherie West Village, Petite Boucherie and more.  And by the end of 2023, they’re launching even more restaurants throughout the United States..  

 

But today’s conversation is about how the past has inspired Chef Maxime Kien’s work.

 

Chef Maxime Kien has over twenty years of fine dining experience but it all started as a young boy growing up in his family’s kitchens.

 

 

You grew up in kitchens.  Your grandparents loved to cook and your father was a chef.  How did these experiences inspire you?

 

Well, my Dad was a professional Chef in the South of France.  In Monaco, all my grandparents, both my grandmothers and my grandfathers were great cooks. One of my great-grandfathers was a professional cook in Paris at an open air market that was very famous in the early 1900s. There was a very famous French brasserie opened over there and the story behind that is that the gentleman that opened that place wanted to have a place where all the chefs [that worked there] could meet because there was the open air market that was right next to it. 

 

So you had a mix of late night partiers that would go out and party and wanted a place to be able to go eat and drink all night long.  Now you had a place for that.

 

All the people that worked until late at night wanted a place where they could go and eat something before they went home. And Chefs that had to go to the market very early, at four o’clock in the morning to pick up that day’s poultry, rabbits, quails and all the fresh fish coming from Britain on a daily routine. They would do that at four o’clock in the morning and afterwards they needed a place to go for breakfast. 

 

It was open 24 hours a day. It was always a mix of people from show business, like singers and actors.

 

You would have Mick Jagger sitting at the bar. Next to him would be a Chef.  Next to the Chef would be a 14 year old boy having an omelet for breakfast with a glass of red wine at six o’clock in the morning. So it’s always been a mix of everything. 

 

Unfortunately, my Dad passed away when I was really young. I was six. But I guess I was drawn to cooking and that lifestyle.  It’s chaotic. When you’re working in a kitchen, you never know what time you’ll get done. It might be quiet and you get home at night by 10 o’clock. 

 

If you start to get busy, you might not be done until two o’clock in the morning. So it’s a mix of adrenaline and being busy and it’s tough and it’s grueling and it’s rewarding and it’s a mix of everything

 

How did growing up in kitchens with your family inspire you to run your own kitchen?

 

Every chef is different. The way I run my kitchen is different from the way that other chefs I’ve worked with run theirs. It’s like a recipe. Everyone can interpret it differently.  You take bits and pieces from a recipe to take the same dish and make it your own. 

 

Someone’s management style is the same way. I’ve worked for some chefs who were very good at managing people, but in the kitchen they were not as great. And some of them were geniuses at creating dishes, but they were not the best at managing people. So you have to create your own style.

 

 

 

You graduated culinary school when you were very young.  Would you still recommend school or encourage new chefs to learn hands-on in a kitchen?

 

The hard part about school versus hands-on is being able to understand exactly what [a new chef] is trying to achieve. Meaning that when I went to culinary school back in the 1980s, you wanted to graduate and get a diploma. After that, you wanted to be able to get your foot inside the door of a three Michelin star restaurant, a very famous place because you knew the chef was someone you were gonna be able to learn from. 

 

And that [experience] was gonna take you to the next chef, that was gonna take you to the next chef, and so on.  Because it’s a close-knit community, like a family. All the big chefs know each other. So when you’re ready to make your next move, the Chef [at your current kitchen] would come and ask, ‘Where do you want to go next?’  He’ll make a call and help you get that next job.

 

Now, unfortunately, the way some TV cooking shows happen, they give a vision of what it is to be a chef that is completely different from the truth. 

 

So now you have cooks that go to very famous, very expensive culinary schools and they spend a huge amount of money to graduate. Then after two years of education, they expect to find a position of Executive Chef, making six figures and wearing Egyptian cotton jackets with their name on them.

 

But they don’t have the basics.  They’re trying to run before they can walk. The biggest difference with my generation is, we went through all the processes, we didn’t try to rush the steps before you actually tried to be a chef. 

 

You had to be a good line cook before you tried to become Chef de Partie and then [become] a good Chef de Partie before you become a Sous Chef, and then [become] a good Sous Chef, before you become an executive chef. So that’s the main difference.

 

Almost like an army style, you have to graduate through the ranks.

 

New chefs try to go too fast. Take your time. Find a chef you can learn from.  New York is very lucky for that because you’ve got so many great chefs. 

 

Daniel Boulud and all these great chefs brought the New York Culinary to the next level.  Daniel Boulud has been here for 30 years now. 

 

So go work for them, write everything down, taste everything, take pictures!

 

When I started, we didn’t have cell phones to take pictures, so it was whatever you could remember and whatever you could write down. Now we’ve reached a point where you can take a video of a chef doing a dish and afterwards you can write down notes. 

 

I would say the biggest advice to the cooks right now: find a chef, find your niche, go work for him for two years, three years, four years. Write everything down, taste everything, ask questions, and then learn as much as you can. 

 

Don’t think about being called “Chef” right away. Don’t think about making a ton of money. Learn as much as you can then, then after that, start to think about your next step.  But take your time.

 

If you have the financial ability to be able to afford culinary school, do it, but it can be pricey. You don’t need to go to a very expensive, very famous one; but go to get some good basic training in a culinary school. 

 

Then after that, go see a chef and say, “I just want to learn. I want to work for you. You’re the best in the business in your town.” It can be in New York.  It can also be in Chicago or anywhere else. Just say, “I want to learn. I want to work for you.”

 

DC loves more coffee and cocktails! Jordan’s Skinny Mixes Reveals Tasty New Flavors

Yum!  Jordan’s Skinny Mixes Reveals Tasty New Flavors in Exclusive Interview for ExpoWest 2023

 

Say yes if you love coffee.  Say yes again if you love cocktails.  Say yes a third time if you love ‘em, but wanna be healthier and save some money.  

 

If you said yes to *any* of the above, you’re going to want to listen, because we just had twenty minutes with the woman who makes all those things happen for you.

 

This week at ExpoWest 2023 Jordan’s Skinny Mixes has a lot to share!

Jordan’s Skinny Mixes Margaritas

Jordan’s Skinny Mixes Margaritas

 

Their Naturally Sweetened line of margarita mixes is made with real lime juice and sweetened with agave and contains 75 % less sugar and calories than other leading brands. The four margarita mixes flavors are Classic, Peach, Spicy, and Strawberry Key Lime, and they do not contain any artificial sweeteners, flavors, or colors. 

Jordan’s Skinny Mixes natural line of skinny syrups is available in 4 guilt-free flavors, including Vanilla Bean, Salted Caramel, Cinnamon Dolce, and Chocolate Mocha

Jordan’s Skinny Mixes natural line of skinny syrups is available in 4 guilt-free flavors, including Vanilla Bean, Salted Caramel, Cinnamon Dolce, and Chocolate Mocha

 

Their natural line of skinny syrups is available in 4 guilt-free flavors, including Vanilla Bean, Salted Caramel, Cinnamon Dolce, and Chocolate Mocha, for your coffee, tea, protein shakes, baking, or just about anything. 

 

Jordan’s Skinny Mixes was founded in 2009 by female entrepreneur Jordan Engelhardt. The beverage brand was created with the simple desire to enjoy a margarita that wasn’t loaded with sugar and empty calories. Now with over 100 products, this female-led team is on a mission to craft beverages that cut the sugar and keep the fun from coffee ‘til cocktails. 

 

Skinny Mixes can now be found in over 13,000 specialty retail locations across the United States, Canada, Australia, and Europe, including Target stores, Skinnymixes.com, and Amazon.

 

 

Jordan Engelhardt is an impressive person, so when I had the chance to meet up and have a conversation, it was an easy yes.

 

 

Just to give us some background, what were you up to before launching back in 2009?

 

Back in 2009 I was a recent college graduate working in real estate as an appraiser. I launched this product [Jordan’s Skinny Mixes] right when the recession was basically at its peak. It had just started and the market crashed pretty heavily in Florida where I was living at the time.

 

So I found myself without work, and this idea that I felt pretty strongly about. 

 

What are some of the biggest changes you’ve navigated in the industry over those 10 years?

 

Oh, there’s been a lot.  The world has evolved much more to natural products, which is why we’re here at Expo West as we just have launched our new natural line so this is pretty big for us. 

 

Also,  the customization of flavors over the years have just gotten more and more prevalent. 

 

Millennials, and the population in general, really like the variety of flavors, and being able to customize everything. And then Covid really drove at-home consumption of coffee. So I think all of those trends over the last 10 years have really helped drive this company’s growth.

 

 

When Covid forced everyone to stay home, did that become a “lucky opportunity” for the business and boost at-home coffee drinking?

 

It was certainly fortunate in some ways, but in many other ways  [not as much].  We were selling to many grocery accounts. We’re selling to a lot of specialty stores which had no choice but to close their doors. So we lost quite a bit of distribution during that time, but were able to make up for it online [with website e-commerce].  So [with market] penetration and trying to drive consumer growth, in that capacity, yes, it was fortunate.   But it was also a little bit scary [for us], like many other businesses at the same time.

 

What is the biggest misconception in general about skinny mixes?

 

People don’t necessarily understand the versatility of our syrup and how you can not only use it for coffee, but you can use it for baking and protein shakes, and just anything. 

Flavored syrups are great for iced teas.  You can simply just add a dash to water and transform your water.  

 

Once we got the samples this week, the amount of random things we’ve tried [the skinny mixes] with just to see how it’d go.

 

I love it!  It’s part of the fun and part of the great relationship we have with our consumers.  They

have so much fun experimenting and making these recipes, and then including us on that.

 

So [experimenting with the syrups on different foods]  just became a benefit over the years. It’s certainly something we think about now.

 

We have this really amazing closed Facebook group that has really active members. It’s called “Skinny mixes. Share your recipe”.  You can see the amount of creativity that our users come up with and then they share their recipes.

 

One person put it with sweet potatoes, they used it on egg sandwiches. Interesting wild things that you would never think about.

 

 

Can you share a little bit about the inspiration behind the line and how you develop the flavors?

 

Yes, of course. We have a great relationship with our consumers, and they asked for it.   When they ask, we listen.  We do a lot of innovation. We launch a lot of flavors.

 

So that’s where it came from and it’s really done. We’ve gotten into Target with this line.  We take a lot of pride in listening to what our customers want, and this is what they wanted

 

What’s the development process like for these flavors?

 

We have several partnerships with different food labs and beverage labs.   We start by verbally explaining to them what we’re looking for. We have a big panel at our company and we just do a lot of tasting. It often takes quite a bit of time because we take a lot of pride in making sure it tastes exactly what we were visualizing. 

 

We can come up with anything from “Mermaid” to “Unicorn”.   The different food labs across the country are amazing and they make it happen. 

 

It’s a slow, methodical approach.  Then we have a larger tasting panel and we keep going until we find just the right mix.

 

That’s incredible.  What’s the timeline from concept to finished product? 

 

It varies widely.  It could take a couple of months or it could take over a year. Probably on average, about 4 to 6 months.

 

Do you ever try to create flavors and they don’t end up working out?

 

Oh, it happens all the time, especially in the beginning.  We’re innovating constantly.  Trends change fairly quickly.   We’ve been fortunate with a robust website where we can test things quite easily and pivot. 

 

Are there any teases as to what flavors might be next? 

 

Well at the show we’re launching our naturally sweetened flavors. French vanilla, caramel, peppermint, mocha and pumpkin spice. Maybe some new seasonal offerings after that. We’re constantly innovating, constantly looking at new categories. 

 

Switching over to coffee, what inspired you to launch coffee syrups?

 

12 years ago the company started with cocktail mixes.  With the popularity of Starbucks and people going through the drive through and having what they thought was guilt-free drinks but was not necessarily guilt free. 

 

They didn’t realize how many calories they are consuming with their Frappuccino or their latte.

 

It immediately seemed like another way to really help people not have such a sugar laden beverage every single day.

 

That’s why the coffee syrup was developed.  Since cocktail mixes are so seasonal, coffee syrup is something that consumers consume daily. So it was a natural extension for the product line with the coffee syrup

 

You have some new coffee flavors launching as well 

 

Listening to the trends and looking at the popularity of the most popular flavors just through our [tasting] panel. and you know, just having a great team that’s out and about, and looking at menus, and using some common sense, if you will, and reading up on trends, it’s then a 3 prong process.

 

You’re getting a lot of positive attention at ExpoWest. What in your opinion, makes for a successful trade show?

 

Taking the step to take the risk to be there and have your branding there; and be open to meeting consumers and buyers in the trade. We try to make it fun. So we serve cocktails, and we’re going to be serving espresso Martinis today. Yesterday we served Margaritas, and we had a speakeasy happy hour.  It helps people really understand the brand, and come by and see us.  I think that’s most important, really put your brand out there and your brand’s personality and just have fun with it.

 

 

Can you talk a little bit about the mission behind Jordan’s Skinny Mixes?

 

Our mission summarized is crafting beverages that cut the sugar and keep the fun for a healthier, more flavorful lifestyle and to make everyday moments simply sweeter.

 

What is your biggest call to action for the audience? 

 

I’d love the consumers to experiment at home. I’d love for them to make their latte at home.  Make that morning coffee at home. So many people will say it’s going to be a better experience.

 

Try our products.  You’re going to save calories. You’re going to save time. You’re going to save money.

 

Shop Jordan’s Skinny Mixes products online and view recipes at https://www.skinnymixes.com/ 

 

Check out Jordan’s Skinny Mixes latest and greatest recipes by following on Instagram – @skinnymixes, Facebook- @skinnymixes, TikTok – TikTok , and Pinterest – @skinnymixes 

 

DC Foodies Top the list: Curious about Plant-Based Honey Taste? Mellody’s Darko Mandich reveals the Surprise

DC Foodies top the list — curious about Plant-Based Honey taste, Mellody’s Darko Mandich reveals the surprise.

DC Foodies are a different type.  Hungry and always eager to try something new. Known for its adventurous foodies and curious eaters.  Plenty of people are already in line to try plant-based honey, but what does it actually taste like?

People might worry there’s a “laboratory” flavor?  Has it lost its texture? Vibrancy? Is there a “diet” feel to it?

Exclusive Interview with Mellody Food’s Darko Mandich.

Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.

Mellody Food's Darko Mandich

Mellody Food’s Darko Mandich

 

Recently, I had a chance to talk with Darko for nearly an hour.

 

Let’s talk about the honey. What’s the taste profile?

 

There are three aspects of products that people care about. Number one by far is taste. Number two is price, and number three is nutrition.

In terms of the taste, what we’re really after is the best tasting honeys that are made by bees. 

The taste has to match rare honeys that you would find in parts of Europe; France, Italy. Very high quality Acacia honey, specifically.

If we talk about New Zealand, Australia, that’s Manuka honey; and we’re matching that.

So no compromise there.

Moving to the price, I grew up in poverty and I really want to make sure that everybody has access to this product at some point. But it’ll take us some time. So right now it’s premium quality, but it’s also premium price.

In terms of nutrition, we wanna do better than honey coming from bees. How? First and foremost, honey made by the bees contains a certain bacteria that’s called Clostridium. With our product, without the bees [there’s no Clostridium] bacteria.

I’m really proud to say that our product is allergen free; and that for people with allergies to honey and pollen, this is gonna be neutral.

Finally in terms of super ingredients or superfoods, our honey has more than what’s usually found in some of the honey types made by the bees.

The sugar profile is the same, the calorie content is the same, but the twist is there’s a little bit more of certain powerful active compounds that come from the plants.

 

That’s absolutely incredible. It’s enhanced honey. Is there a better word?

 

I like to call it a plant-based honey. And that category of plant-based honey is already elevated to the level of being enhanced compared to bee-made honey.

 

I’m really happy that Melody is starting this category. We are the world’s first plant-based honey.

There’s exactly one same sentence that we get to hear across 5,000 people that were involved in tasting this before it hit the market.

That sentence is: It’s honey.

People taste it, they’re amazed with it, and they say, “Oh my God, it’s honey.”

There are certain plant-based products that have their heart in best place in terms of mission and impact, but are just not delivering on [flavor] expectations. We just want to make sure that people across different categories of nutrition say that this is honey and that they love it.

Eleven Madison Home's The Specialty Tea and Honey Box featuring Mellody Honey

Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey

 

Is the honey currently available at Eleven Madison Home?

 

Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.

It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now

Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.

Eleven Madison Home's The Specialty Tea and Honey Box featuring Mellody Honey

Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey

 

Tell us again what’s available, how to find it; and how to follow you and support you.

 

Yeah, follow us on Instagram and TikTok at MellodyFoods

In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.

Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.

And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.

We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.

 

DC Foodies want to know, what Foods and Drinks does Plant-based Honey Pair Well With?

DC Foodies want to know, what does Plant-based Honey Pair Well With?

You keep reading about plant-based honey. The environmental story, the nutrition.  But how does it taste?  What can you pair it with?  Let’s find out in an exclusive interview with Mellody Food’s Darko Mandich.

Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.

Mellody Food's Darko Mandich

Mellody Food’s Darko Mandich

 

Recently, I had a chance to talk with Darko.

 

You said you are a foodie. What are some incredible food pairings that you recommend with this honey?

 

When I like to talk about food, I always like to join food and beverage.

What does Plant-based Honey Pair Well With?

What does Plant-based Honey Pair Well With?

 

I’ll start with beverages first. I think this honey is perfect for mocktails and cocktails. It gives just enough of sweetness that someone is looking for in their alcoholic cocktail or non-alcoholic cocktail.

 

Will Plant-based Honey pair well With baklava

Will Plant-based Honey pair well With baklava

 

In terms of food, I would split it into savory and sweet. Sweet applications are my favorite, I just have a sweet tooth. My favorite dessert is Baklava because it comes from the part of the world where I come from. My wife, who’s a home chef, [used our honey to make] baklava and it was amazing.

 

We did an amazing collaboration with an upscale Italian plant-based restaurant in San Francisco Baia. They created this amazing, vegan panna cotta with our honey on top. It was culinary mastery developed by Chef Joshua Yap, who started working with Chef Matthew Kenny, who is also a well-known, plant-based chef.

 

Will plant-based honey pair well with a burger

Will plant-based honey pair well with a burger

In terms of savory applications, that opens a whole new world of opportunities. How we interact with stuff like pizza and honey, burgers and honey. Obviously honey and vinaigrette and olive oil, used as a dressing for salads, honey mustard, just name it.

 

What’s next for Mellody? What are the next steps out there for you?

 

Getting into as many restaurants as possible in this country. People are inquiring about the standalone product [separate from the speciality box] get it very soon at Eleven Madison Home.

Working on getting this product to as many people as possible, and just to invite everybody to participate in this mission of creating the sustainable future of honey.

I’m just excited about every tiny step in this journey until melody becomes the word for honey.

 

Eleven Madison Home's The Specialty Tea and Honey Box featuring Mellody Honey

Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey

 

Is the honey currently available at Eleven Madison Home?

 

Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.

It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now

Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.

Eleven Madison Home's The Specialty Tea and Honey Box featuring Mellody Honey

Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey

 

Tell us again what’s available, how to find it; and how to follow you and support you.

 

Yeah, follow us on Instagram and TikTok at MellodyFoods

In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.

Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.

And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.

We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.

 

‘Wine Makes You Travel’: Kosher Expert Gabriel Geller Visits for Passover

‘Wine Makes You Travel’: Kosher Expert Gabriel Geller Visits for Passover

With Passover coming up, Expert Gabriel Geller visited to talk about his passion for wine, Kosher wines and his favorites for family celebrations like Passover.

 

What was the moment that inspired you to get into wine professionally?

 

Okay. So this is actually 2 questions. So first thing. What I like most about wine is wine makes you travel.

There was a wine writer and critic who used to say that when you open a bottle of wine, you’re opening 5,000 years of culture and history. I love that.

 

And you know when you open up a bottle, whether it’s the Carmel single vineyard, Volcano from the Upper Galilee Israel or Herzog Special Reserve from the Santa Rita Hills in California.

 

Whether you are here, California, Israel, France, that region, this region.  You’re traveling, you experience, different expressions of grapes, of wine-making style coming from all parts of the world, and all of that has an impact and influence that comes from the history, the culture of the specific region the wine comes from.

 

I think that it’s part of what makes you know wine such a special beverage, it brings people together. It’s not just about the wine itself, the way it tastes, it smells.  But where it comes from.  What’s the story there? And that’s really what I love most about wine.

 

Do you have any amazing wine picks for Passover this year?

 

Okay, so let’s start with this one. 

That’s the Carmel Single Vineyards Volcano Merlot 2020.   It comes from a vineyard called Evyatar Creek, in the Gallilee in Israel.  This is a full bodied Merlot.

 

Carmel Single Vineyards Volcano Merlot 2020

Carmel Single Vineyards Volcano Merlot 2020

 

It is grown, as the name of the series Volcano indicates, in volcanic soil,  which brings a great mineral profile to it, elegance to it, natural acidity that keeps the wine really refreshing.  There’s great complexity here.   It’s a very enjoyable wine now and has the potential for development and aging for about a decade.  

 

I love to pair it with lamb chops; they go great together. But, if you’re not so much into land and game, a nice rib roast would do just fine.  So that’s a really good one for that. It’s fresh out on the market and just introduced last month.

 

So I’m a big Merlot fan.  Ever since the movie ”Sideways” came out almost 20 years ago. Now you know that there’s some people who, just because of the Hollywood movie, steered away from it, and it’s such a shame, because it is a great variety. So many great wines for you just like every other grape, you just need to pick the right wine, but they are there.

 

Talk for a minute about Kosher vs Non-Kosher wine

 

I don’t want to say it’s a misconception, but the difference between a kosher wine and non kosher wine is the label itself. There may not be that much other of a difference exactly.

You can take the most knowledgeable experienced sommelier in the world, a master of wine and it doesn’t matter, they won’t be able to tell you which one is kosher because there is absolutely no way to tell based on taste. It’s only about who handles the process itself.

 

To learn more about Gabriel Geller visit Kosher.com

To shop for the wines Gabriel Geller suggested

Springtime at Manhattan’s La Grande Boucherie Offers a New Menu led by Executive Chef Maxime Kien

It’s springtime in the city and Manhattan’s La Grande Boucherie Offers an inspired New Springtime Menu led by Executive Chef Maxime Kien.

Starting March 15, La Grande Boucherie is offering a new menu for Spring time. In addition to its best-selling current menu, the new items led by Executive Chef Maxime Kien promises dishes you won’t find on any other Manhattan menu, such as the refreshing Salad De Poireaux.

The goal of the menu under Executive Chef Maxime Kien’s leadership is to keep the plates simple and express the food’s pure expression, not to distract with too many flavors, but rather to be true to one specific flavor and present it in its best form.

Manhattan’s La Grande Boucherie

Manhattan’s La Grande Boucherie

Manhattanites and foodies already find the name La Grande Boucherie very familiar as it’s the most-booked restaurant in the city and the other NYC restaurants within the company include Boucherie Union Square, Boucherie West Village, Petite Boucherie.

Executive Chef Maxime Kien is a world-renowned chef with more than two decades of experience in fine dining. Growing up in the Côte D’azur region of Southern France, Maxime developed a deep appreciation for natural ingredients Southern France has to offer.

 

 

He has worked in several esteemed establishments around the country. The Hilton in Cleveland and Cincinnati, the only AAA Five Diamond recipient in Ohio and one out of 68 in the United States.  His most recent position was Resort Executive Chef at Nemacolin Woodland Resort, a 5 Star 5 Diamond property in Pennsylvania.

Over the next several months, The Group NYC is launching restaurants in major cities throughout North America and Executive Chef Maxime Kien is a leader in that revolution.

Today we walk through a decadent and delicious multi-course meal. 

 

Executive Chef Maxime Kien explains:

 

Tonight you’re gonna be tasting all the new dishes that started two nights ago. The idea would be to transition from what was done in the past and now with me coming in and bringing a different vibe.

 

People think about French food and they think about heavy food, a lot of butter, a lot of cream, strong flavors, but sometimes it’s depending on which part of France you come from, it’s gonna be something completely different.  If you drive for 30 minutes, it may feel like it’s the same region, but no, it’s gonna be different aromas, different flavors, different techniques. 

So tonight is going to be some dishes that we just started that are going to be a little bit more on the lighter version as we approach spring and summer.

I believe a good idea would be to start with the leek salad. It’s very light. The idea of taking a simple product [such] as a leek and then making it as your starter dish. I’m not trying to be pretentious. You can go anywhere in the city and you will not find a leek salad on any other menu besides us. I did that menu for my tasting for Emil (Stefkov), the owner, and he absolutely loved it.

And that, to me, was good recognition to put that on the menu because it’s simple it’s rustic, but it’s very flavorful; and you’re not gonna find it anywhere else. 

After that, the scallops. That’s another dish that I did for Emil and everybody loved it. And so we’ll be able to see dishes that have just gotten started.

 

I explain to Chef Max that I always look for a “story” within the courses, from starter to entree to dessert and more.  Is he telling a story with his courses? 

 

My story is: simplicity is best. I don’t try to do an overly-complicated dish that you’re not gonna be able to understand. So simplicity.  Taking a beautiful product as simple as a leek, [deciding what’s] gonna complement it, and it’s gonna give you a chance to be able to taste something that hopefully you’ve never tasted before, or not in that fashion at least. Being able to say, ‘Oh, you know what? That leek salad was so simple that it was beautiful. That’s what I’m trying to accomplish. That’s the whole story.’

Boucherie Old Fashioned Buffalo Trace Bourbon, Espolon Anejo, Lavender, Plum

Boucherie Old Fashioned Buffalo Trace Bourbon, Espolon Anejo, Lavender, Plum

 

Boucherie Old Fashioned

Buffalo Trace Bourbon, Espolon Anejo, Lavender, Plum

An excellent rendition of the Classic Old Fashioned. The lavender adds dimension to the nose. The Espolon Anejo added spice to the mouth. 

 

Chef Maxime Chien La Grande Boucherie Salad De Poireaux

Chef Maxime Chien La Grande Boucherie Salad De Poireaux

 

Salad De Poireaux

Braised leeks and smashed eggs vinaigrette topped with roasted hazelnuts.

This is a meal by itself.  Refreshing, but providing an earthy note.  An excellent palate cleanser.  But surprisingly filling starter dish.

 

Chef Maxine Kien's La Grande Boucherie Les St Jacques Roties

Chef Maxine Kien’s La Grande Boucherie Les St Jacques Roties

 

Les St Jacques Roties

Roasted scallops, thyme polenta, and herb salad

This was presented exactly as I could have wished for.  Per Chef Max’s suggestion, it was a simple dish, delivered incredibly well.  It was heaven to look at, smell and taste.  By my third bite, I still wanted more. 

 

 

Branzino

Pan-Seared Mediterranean Branzino, topped with Olive Oil vinaigrette and watercrest salad.

A perfect combination of flavors.  The white fish was tender and flavorful.  The carrot, onion side was a partner without ever overwhelming the star of the plate.  Highly recommend.

Chef Maxime Kien's La Grande Bouchiere Flan Parisien

Chef Maxime Kien’s La Grande Bouchiere Flan Parisien

 

Flan Parisien

Vanilla Malagasy custard with gianduja heart

Pushing your spoon into the crust as it bursts creates a sensual triumph.  The flan’s crumbly, biscuit-like texture allows your spoon to ease in and pull out the most delicious Vanilla Malagasy.  You might promise yourself you’re only going to have one bite.  But this plate deserves more attention leaving you craving a second or third spoon visit.  And honestly, you’ll be dreaming about it again tonight.

 

Chef Max fulfills his promise.  Not only are the new menu items light, Spring and Summer-oriented, but they’re unique to Manhattan.

 

If you’re a passionate foodie who craves new and invented plated, full of original flavors, presented simply, but powerfully, you need to visit La Grande Boucherie

 

 

Tasty Times for DC! New Orleans Wine & Food Experience 2023 runs June 7 – 11

The New Orleans Wine & Food Experience 2023 runs June 7 – 11 Uncorks Grand Plan and New Venue

The New Orleans Wine & Food Experience announces that a limited number of exclusive ticket packages and all individual event tickets are now on sale for the five-day event set for June 7 – 11.

 

 

“This year, we have enhanced our three big events—

Vinola, Tournament of Rosés, and our Grand Tasting…

making them bigger and better than ever before and moving them to new venues,” said Aimee Brown, NOWFE Executive Director.

“In response to high demand, we have added special ticket packages for those attendees looking to spend a few days with us.

And, for the many locals that love to attend our events, we offer the individual ticket option to fit personal schedules and lifestyles.”


Vinola at the The New Orleans Wine & Food Experience


Vinola, the highest-level tasting event NOWFE offers, kicks off at the historic Orpheum Theater on Thursday, June 8, at 6 pm.

Foodies and oenophiles of all experience levels will sample rare and highly valued wines expertly paired with delectable foods crafted by local chefs. Winemakers will present elite wines from around the world, and award-winning chefs will serve and talk about their food and what inspires them in its creation. Guests will have the chance to have one-on-one conversations with winemakers and chefs. Tickets are $215 each. VIP tickets are $280 and include 30-minute early entry and VIP lounge access.

 

Tournament of Rosés

Back for the fifth year, the Tournament of Rosés is moving to The Fillmore on Friday, June 9th, at 7:00 PM. Tickets to this special event are $129 per person.

The Tournament of Rosés offers guests a unique opportunity to taste premier rosés, both still and sparkling, from France, Spain, Italy, the United States, and the Southern Hemisphere, and then cast a vote for a favorite.

Best of Show, Gold, Silver, Bronze and the People’s Choice Award will be announced.

New this year, a specialty sparkling sector featuring bubbles beyond the Rosé realm and a spirited cocktail garden. Tasty bites will accompany each wine served. Guests are encouraged to come “dressed to impress” with a touch of pink. VIPs gain 30 minutes of early access to this event.

 

Grand Tasting at the The New Orleans Wine & Food Experience

Also, new this year, NOWFE will host one Grand Tasting on Saturday, June 10, from 3 – 6 pm at Generations Hall. General Admission tickets are $149 before event week when they increase to $169. The Grand Tasting VIP a la carte price is $215 per person and includes early admission at 2:30 pm and access to a VIP lounge. The Grand Tasting at NOWFE showcases wines from around the world and food served by New Orleans’ finest chefs.

NOWFE once again closes its 5-day event with Burlesque, Bubbly & Brunch on Sunday, June 11, from 11 am – 1 pm at the Omni Royal Orleans. Tickets to this titillating event are $95 each.

New Orleans Wine and Food Experience 2016. ©Brandt Images – All Rights Reserved.

 

Join Trixie Minx and her Burlesque Beauties for a one-of-a-kind NOWFE experience with a plated brunch prepared by the chefs at the Omni Royal Orleans, bottomless sparkling wine by Luc Belair, and a burlesque performance you are sure to remember.

In addition to the special events, NOWFE presents its Labs and Experiences on Friday and Saturday. Five Labs will occur each day at the New Orleans Culinary & Hospitality Institute at various times, while five boutique Experiences will occur over the two days throughout the city. Ticket prices vary for the Labs and Experiences.

The three levels of event ticket packages available this year are:

The Tasting Package — $258 per person

This package gives a “taste” of the main events this season. It includes entrance to:
·       Tournament of Rosés
·       The Grand Tasting

            

The Connoisseur Package — $793 per person

This package is for the wine and food enthusiast looking to be a part of the entire NOWFE experience. It includes 30 minutes of early entry and the following:

·       Vinola 

·       Tournament of Rosés

·       The Grand Tasting

·       Choice of four (4) Labs

·       10% Discount on Additional Labs 

·       $20 Voucher to Use at NOWFE Merchandise Store


The VIP Package — $1000 per person

Upgrade to the VIP Package! This ticket allows you to experience the event at the highest level. It includes 30 minutes of early entry, access to VIP areas, and the following:

·       Vinola 

·       Tournament of Rosés (early entry)

·       The Grand Tasting (VIP)

·       Choice of five (5) Labs (with priority seating)

·       10% Discount on Additional Labs 

·       $20 Voucher to Use at NOWFE Merchandise Store

 

For more information or to purchase additional tickets, visit nowfe.com.

Perfect for DC: Valentine’s Day Wine Chosen by Sommelier Jaime Smith

Perfect for DC: Valentine’s Day wine chosen by Sommelier Jaime Smith

It’s that time of the year again and Valentine’s Day is right around the corner.  

How should should you celebrate this holiday with your partner? 

There is always a ton of pushback on these kinds of consumer targeted holidays, a new gripe is thrown in every year but why not just embrace it? The news cycles are dire, the world is changing so quickly, why not just grab ahold of this silly tradition and go with it, have fun, the other 75% of the world is.

Let loose, grab a bottle and relax

 

While we are at it, why not visit some of the country’s most dynamic wine spots and the fab people who run them and let them help you choose that bottle of wine this year?

Not only are these wine stores and bars dynamic but their philosophies of inclusion & acceptance should be something we all should be aligning with ourselves.

We all struggle sometimes to find that perfect bottle for ourselves, these pros can guide you to your sweet spot.

Cheerful, friendly and quite bad ass, these stores are female/minority/handi-capable run and offer terrific selections from well-priced bottles of sparkling/still or dessert wine along with some distilled choices and the non-alcoholic too.

Valentine’s Day Wine in New York City

 

NYC- big city of dreams and a place where everything is possible. 

 

Beaupierre's Yannick Benjamin

Beaupierre’s Yannick Benjamin

Yannick Benjamin and his wife Heidi Turzyn have recently opened Beaupierre in Hells Kitchen.

The store is a “…barrier-free wine store that supports social sustainability to enrich the quality of life for people living with disabilities as well as members of the BIPOC, LGBTQIA, and other marginalized communities…

…an ‘open-door’ establishment

where everyone, regardless of race, gender, sexuality, or disabilities,

is always welcome.” 

 

Beaupierre's Heidi Turzyn

Beaupierre’s Heidi Turzyn

Not only are they the most inspirational couple you will ever meet but they will help you pick that special bottle for Valentine’s Day. 

If you are ever in Harlem, you should most definitely visit their restaurant Contento (it practices the same philosophies as the store).

 

2020 Maison Chantereves, Aligote, Les Chagniots, Bourgogne, France

A fave bottle these days: 2020 Maison Chantereves, Aligote, Les Chagniots, Bourgogne, France

Visit Beaupierre in Hells Kitchen

Visit their restaurant Contento

 

Valentine’s Day Wine in Las Vegas

Las Vegas- the city of lights and luck

Las Vegas is a terrific wine city and 2 places to visit for expert advice are Ada’s Wine bar and Lamaii

 

First up Ada’s, run by the utterly fantastic human Ms. Kat Thomas and her infectious positivity. Ada’s has a global selection of well curated and socially conscious selections.

 

Ada’s Wine Bar, Ms Kat Thomas

A fave bottle of sweets for the sweetie:

2018 Sauternes, Château Gilette ‘Les Justices’, Bordeaux, France

2018 Sauternes, Château Gilette ‘Les Justices’, Bordeaux, France

2018 Sauternes, Château Gilette ‘Les Justices’, Bordeaux, France

Shop Ada’s here

 

Bank Atcharawan

Lamaii’s Bank Atcharawan

Next up in the neon city is a Thai sommelier/chef named Bank Atcharawan and his growing empire of hot wine centric spots.

Lamaii has some of the best Thai food in the US (he is part of the Lotus of Siam alums, the wine brain behind them) and his wife Pimmie are the consummate hosts, go chat about Burgundy and Germany!

 

Valentine's Day Wine

MV Rolland Champion , Champagne

A fave V-day bottle of bubbles:

MV Rolland Champion, Champagne 

Shop Lamaii here

Valentine’s Day Wine in Washington DC

 

Washington DC- The nations capital is a hot bed for natural wines and inclusivity. 

Domestique Wine Shop's Eric Moorer

Domestique Wine Shop’s Eric Moorer

 

Two spots to not miss are Domestique Wine Shop and Vitis Wines.

Domestique is hands down the best natural wine shop in the country and Eric Moorer is part of the reason, an encyclopedia of all things natty and a proponent for the culture.

 

2019 Domaine Dupasquier, Mondeuse, Savoie, France - Valentine's Day Wine

2019 Domaine Dupasquier, Mondeuse, Savoie, France

Fave natty selection:

2019 Domaine Dupasquier, Mondeuse, Savoie, France 

Shop Domestique Wine Shop

 

Vitis Wine Bar is located in Union market and run by one of its owners, Vanessa Phillips, a Kansas transplant and she-boss. The store has female & BIPOC centric choices with a great value all tightly wrapped in a small footprint. 

Vitis Wine Bar's Vanessa Phillips

Vitis Wine Bar’s Vanessa Phillips

Fave store pic:

2019 Beaujolais Villages, Jean Foillard

 

2019 Beaujolais Villages, Jean Foillard - Valentine's Day Wine

2019 Beaujolais Villages, Jean Foillard

Visit and shop Vitis Wine Bar

 

 

Valentine’s Day Wine in Charleston, SC

 

Valentine's Day Wine

 

Charleston, SC- The gem of a city along the Atlantic coast

 

Femi Oyediran, Graft Wine Shop

Femi Oyediran, Graft Wine Shop

A simply amazing wine store called Graft and run by one of the owners Mr. Femi Oyediran. Femi is a well renowned Sommelier and probably one of the most affable folks in the wine biz. The store is a treasure trove of wines, from nerdy to classic.

 

Valentine's Day Wine

Fave domestic red:

2021 Trousseau, Phelan Farms, Cambria, CA (a Rajat Parr production)

Visit and shop at Graft

 

About Sommelier Jaime Smith

Sommelier Jaime Smith

Sommelier Jaime Smith

a drone in the Sommelier Brain Collective.  Jaime Smith loves wine. He’s currently in DC causing havoc.

 

 

Perfectly Paired Italian Wines poured for ‘Charming Taste of Europe’ Holiday Dinner

Italian Wines poured for ‘Charming Taste of Europe’ Holiday Dinner

Italian wines can be the preferred choice for the holidays or equally suited for every day drinking, whether tasted alone or paired with a meal.

Old World history, diverse varietals and styles to match every dish and palette, and are surprisingly affordable – especially compared to wines of similar prestige.

 

Lincoln Ristorante hosts Italian Wines from Charming Taste of Europe

 

Tonight’s dinner takes place at Lincoln Ristorante beside NYC Lincoln Center’s reflecting pool and iconic Henry Moore sculpture.

Hosted by Italian Wine Expert Susannah Gold for Vini D’Abruzzo, Kavala Coop, Sweet Bordeaux and the European Union.

The Union of Agricultural Cooperatives of Kavala (Kavala COOP) was founded in 1927. Today it has 500 members that include producers from the provinces of Kavala, Nestos and Thassos.

 

Lincoln Center’s iconic Henry Moore sculpture

Lincoln Center’s iconic Henry Moore sculpture

 

Lincoln Ristorante offers an authentic interpretation of Italian cuisine by sourcing the best local ingredients, relying on local farmers, Tucker Square Greenmarket and importing from Italy.  Then preparing the menu with authentic Italian methods. 

They honor traditional Italian dishes making their own fresh pastas, grissini, and focaccia.

Lincoln Ristorante offers an authentic interpretation of Italian cuisine

Enjoy!  It’s from Europe

 

We’re tasting Italian wines with our holiday dinner.

With over 36,000 hectares (138 miles) of vineyard space and producing 3.5 million hectoliteres (350 million liters) each year, viticulture is one of Italy’s strongest agriculture industries. 

Nearly 80% of grape growing and wine activity takes place in Montepulciano d’Abruzzo.

There’s a truly impressive amount of quality wine coming from the area. 200 private wineries and 40 cooperatives in Abruzzo’s Chieti province.

Italian Wines from Charming Taste of Europe

Nearly 80% of grape growing and wine activity takes place in Montepulciano d’Abruzzo.

Montepulciano d’Abruzzo’s Wine 

 

The region has a variety of wine producers, something for every palette, pairing, and budget.

There are 2  DOCG:  Montepulciano d’Abruzzo Colline Teramane Docg and Terre Tolesi or Tullum DOCG.

There are 7 DOCs: Montepulciano d’Abruzzo Doc, Trebbiano d’Abruzzo Doc, Cerasuolo d’Abruzzo Doc, Abruzzo Doc, Villamagna Doc, Controguerra Doc, Ortona Doc

And there aerie 7 IGT: Colline Pescaresi Igt, Colline Teatine Igt, Colline, Frentane Igt, Colli del Sangro Igt, Del Vastese or Histonium Igt, Terre di Chieti Igt, Terre Aquilane or Terre de L’Aquila Igt

Italian Wines from Charming Taste of Europe

The Abruzzo region has a variety of wine producers: 2  DOCG, 7 DOCs, 7 IGT

Chieti is the most popular area with more than 75% of vineyards

 

The production areas are mostly in the hills and the coast.

The Chieti province is the most popular area with more than 75% of vineyards and 83% of production.

With quite a bit less, Pescara and Teramo, each account for about 10% of the vineyards, and 10% and 6%,respectively of production

L’Aquila is most modest area, with less than 4% of vineyards, and 1% of production.

The Scope of Italian Wines from Charming Taste of Europe

 

Italian Wines Pour 'Charming Taste of Europe' at NYC's Lincoln Center Holiday Dinner

The Chieti province is the most popular (75%), but other areas include Pescara and Teramo (10%) and L’Aquila (less then 5%)

Nic Tartaglia with Italian Wines from ‘Charming Taste of Europe’

 

Nic Tartaglia is a leader in the area with Tartaglia Farm in the little village Alanno, which is part of Pescara, 1010 feet above the sea level, within a 30 miniature drive of the Adriatic sea and the Appenini mountain range.

Winters are cold with plenty of snow, and summers are cool and sunny. Their aggressive climate, with clay grounds and limestone grounds encourage grapes that bring rich aromas, color and high sugar. 

Nic Tartaglia from Tartaglia Farm

Nic Tartaglia from Tartaglia Farm

Perfect for Italy’s popular wine: Montepulciano d’Abruzzo, Trebbiano d’Abruzzo and Pecorino, and even more: Chardonnay and Cabernet. 

Lincoln Ristorante Charming Taste of Europe Holiday dinner menu

Dinner begins – Italian Wines from ‘Charming Taste of Europe’

 

Italian Wines from Charming Taste of Europe

Long Island Fluke Crudo

First Course

Choice of…

Long Island Fluke Crudo

Pomelo, herbs, Pistacchio, Espelette, Meyer lemon, fried shallots

Italian Wines from Charming Taste of Europe

Misticanza Salad

Misticanza Salad

Red Endive, White endive, Piedmontese dressing, toasted walnuts, crispy guanciale, gorgonzola dressing

 

Wine: Nic Tartaglia Trebbiano d’Abruzzo DOC 2021

On the nose, notes of pear and plum. Full body, good acidity and lingering finish. Would pair with grilled vegetables.

Italian Wines from Charming Taste of Europe

Risotto: Arugula pesto, Prosciutto di Parma, Filone Garlic Crostino, Maldon salt

Primi

Risotto

Arugula pesto, Prosciutto di Parma, Filone Garlic Crostino, Maldon salt

Italian Wines from Charming Taste of Europe

Fontefico La Canaglia Pecorino d’Abruzzo Superiore DOC 2021

Wine: Fontefico La Canaglia Pecorino d’Abruzzo Superiore DOC 2021

This golden-hued beauty has a full body and refreshing minerality. Balsamic and herbal notes lead to floral hints, with grapefruit on the finish.  Would pair well with a light dish and gravy or meat sauce.

Italian Wines from Charming Taste of Europe

Dry Age strip loin

Main Course 

Dry Age strip loin

Smoked Bone Marrow, Vinaigrette, Salk baked fingerling potatoes

Italian Wines from Charming Taste of Europe

Velenosi Prope Cerasuolo d’Abruzzo DOC 2021

Wine: Velenosi Prope Cerasuolo d’Abruzzo DOC 2021

This is a beautiful surprise.  At first when you’re served a rose with your cut of streak, it can seem like a mistake.  Most rose’s couldn’t stand up to the challenge.

But this story is different; and this wine is special.

Notice it’s intense bright pink color.  The most confident welcome with the results to match.  Beautiful notes of floral aroma, roses, red fruit. Rounded mouthfeel with raspberry and high acidity to cut through the steak and linger long after.  Would pair well with sourdough, rib eye, gamey meat.

If you’re looking for a bold rose’ this is a great selection.

Italian Wines from Charming Taste of Europe

On left: Masciarelli Villa Gemma Montepulciano d’Abruzzo DOC Riserva 2017

Wine: Masciarelli Villa Gemma Montepulciano d’Abruzzo DOC Riserva 2017

This is the powerful wine you’d expect paired with steak.  Deep Ruby color, with black cherry and spices on those nose. Plush, velvet with smokey oak.  Very tannic, almost chewy.  A young wine with lots of room to evolve over the years

 

Pinola Al Cioccolato: Chocolate Genovese, Semi-sweet Ganache, Milk chocolate crema, Pine nut gelato

Choice of Dessert

Pinola Al Cioccolato

Chocolate Genovese, Semi-sweet Ganache, Milk chocolate crema, Pine nut gelato

 

Cheese Course: Aged parmesan, Candied pecans, Honey, Fig spread

 

Cheese Course

Aged parmesan, Candied pecans, Honey, Fig spread

Wine: Chateau de Garbes “Cuvee Fut de chene” AOC Cadillac 2019

Shimmering golden color. The nose has fruit with slightly woody aroma. Refreshing honeyed notes of candied fruit.

Wine: Chateau Loupiac-Gaudiel 2017

Pale yellow in the glass.  Apricot and peach on the nose.  Very well-balanced with nuances of saffron, chive and ginger.  The ginger brings a slight bitter ending that makes for a brisk palette cleanser.

Italian Wines from Charming Taste of Europe

 

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