Languedoc-Roussillon is one of the 27 regions of France. It comprises five areas, and borders the other French regions of Provence-Alpes-Côte d’Azur, Rhône-Alpes, Auvergne, Midi-Pyrénées on the one side, and Spain, Andorra and the Mediterranean Sea on the other side. It is the southernmost region of France.
They will take over New York City to let food enthusiasts to discover the delights and culture of Languedoc-Roussillon thanks to the Sud de France Festival, which runs from Sunday, June 2nd to Sunday, June 23rd, 2013. This festival has large diversity of events ranging from wine classes to concerts, wine tastings, seminars, festive bus tours and local restaurant events that has wine pairing dinners and brunch like places at Calliope and The Pines.
This particular dinner was cooked by Executive Chef/Co-Owner Adam Longworth (and his wife/Co-Owner Lorien Wroten who is general manager and this evening’s wine director) of The Common Man Restaurant in Sugarbush, Vermont and Pastry Chef Ron Paprocki Gotham Bar & Grill in New York City. Both chefs collaborated (for the first time) essentially because they (or for Chef Longsworth, did) work for Chef Alfred Portale of Gotham Bar & Grill.
Chef Portale did make a visit during the cocktail/hors d’oeuvres hour, talking to the chefs and inquiring how it was made, and talk to some of the guests.
Hors d’oeuvres (starting from top left): Fava bean purée with mint on toasts, Eggplant caponata crostini, BLT “sandwiches”, Foie gras pastrimi crostini
Out in the garden (it was a glorious, summer-like Tuesday evening), guests mingled and sipped over a refreshing, not too effervescent Château de Lavernette Granit Brut Nature NV. We had spoons of refreshingly tart hamachi crudo with orange, cucumber, and avocado, crostinis of hearty eggplant caponata, robustly spiced foie gras pastrami (think foie gras blended with pastrami seasonings), creamy and minty fava bean toasts, and arguably, the kind of flat tasting spoons of BLT “sandwich”. Continue reading ““Uncommonly Fabulous” Dinner at The James Beard House” »
Interior of Astor Court and its lounge; our full spread of afternoon tea
Afternoon Tea at the St. Regis New York Hotel, an historic Manhattan landmark at 55th and 5th Avenue, serves as the perfect oasis from the frenzy of New York City to the calm of a centuries-old British tradition – for Mother’s Day.
As my mother and I sat in the luxurious Petit Salon sipping various blends of teas and enjoying an assortment of pastries and desserts, it seemed like the chaos of the city just outside the hotel’s doors was hundreds of miles away. In fact, it was quite a jolt to our system upon returning to the city’s streets after 90 minutes of solitude.
First “course” of finger tea sandwiches, Tower of sweets, and my mother’s Lemon Mango Tango tea (during and after pouring), and the lovely harpist performing near my table
Like last year, the party was fabulous – good food, very good wines, we’re all in a gorgeous suite that has views of Times Square, a glimpse of Central Park, and the Hudson River. And we had a celebrity to mingle with us normal folk. (This year was the beautiful actress, Debra Messing, as seen above.) Continue reading “Sheraton’s Toast Around the World/Social Hour 2013″ »
My gift to my mom and the spread for Mother’s Day brunch
The past weekend for Mother’s Day, my mom wanted a home cooked brunch with the entire family. Since we’re a hungry bunch and my mom did not care what kind of cuisine, we cooked a hodgepodge of dishes that satisfied our cravings. Continue reading “Mother’s Day Brunch” »
Hario is a 91-year old heat resistant glass maker for coffee and tea. Their first siphon was released in 1957. Ever since, they’ve created a number of coffee brewers that I’ve learned to love and understand the many techniques to create a delicious cups of coffee.
Their newest release, Hario Coffee Siphon NEXT (Model # NXA-5, 20-ounce capacity) it’s an improvement of their original siphon. First is the metal filter. The material conventionally used for the siphon filter is cloth or cotton flannel. The flannel filter is most suitable for extracting a clean cup of coffee and it’s capable of extracting more body, providing depth in flavor, which results in a complex and enjoyable final cup. Clean up is easier, you’d simply rinse the filter with soap and water and store for later use. (The original flannel filter version is reusable but tedious to clean.)
The next improvement is the scale marks on the glass ball and it’s ergonomically improved silicone handle. The latter achieves an easy-to grip, heat and slip resistant handle.
Exterior of International Culinary Center; breakfast spread
This is my second year attending to the New York Culinary Experience (NYCE) weekend and it’s an absolute pleasure to be surrounded with curious and avid food enthusiasts who are eager to learn something new or at least gain some insight or useful cooking/baking tips from different chefs.
(If you’re curious about last year, here’s my recaps of Day 1 and Day 2.)
I’ve noticed this year’s breakfasts were the sublime croissants that transports me back to Paris. They were perfectly burnished and incredibly flaky and buttery. I almost did not care for anything else except for the well, thought out cheese tray.
Chefs: Jean-Georges Vongerichten, Jacques Torres, and David Bouley
The New York Culinary Experience is hosted by New York magazine and the International Culinary Center, the New York Culinary Experience offers people the chance to cook side-by-side with some of the world’s most renowned chefs.
Honoring their flagship bourbon and it was the Kentucky Derby that weekend, they started with mint juleps made with the Bulleit Bourbon. Super refreshing that has a resonating, spicy roundness of its bourbon. It works very well with the bacon wrapped scallops with couscous and bell pepper sauce. Continue reading “Bulleit Bourbon Paired Dinner at Ruth’s Chris Steakhouse (NYC)” »
Magnum bottles of Fattoria Paradiso Sangiovese di Romagna 1993, Various cocktails, Pecorino Dolce and my plate of Prosciutto di Parma
Since this is a prosciutto party, almost everything served have touches of that beloved, cured Italian ham – even the cocktails and desserts.
The Melone e Prosciutto cocktail is composed of melon infused El Dorado Rum, Cocchi Americano, Elcone Sherry, melon purée, with a smoked salt and Prosciutto rim. Initially salty and crunchy from the rim but generally, it’s on the sweet and fruity side but still very delicious. Despite the fact the Lafayette Negroni does not have any prosciutto in it, this was pretty damn refreshing and balanced between the sweet and bitter. There was also a really fantastic Fattoria Paradiso Sangiovese di Romagna 1993 (served from magnum bottles) that was still very big but refined and toned a bit because of its aging on the shelf and vintage.
