WINE PAIRINGS
Wine events can be overly stuffy, intimidating, and can make those of us unfamiliar with wine regions and grape horticulture techniques feel very out of place. The wide world of wines can seem really booshie but Wine Riot NYC is changing the way people approach wine. The two-day wine tasting festival, held September 21–22, at the 69th Regiment Armory showcases what fine wines have to offer in a relaxed and accessible way. Similar to how microbreweries have marketed their products through fun, interactive festivals, Wine Riot is a great way for amateur sommeliers, or the seldom wine drinker, to enjoy the many facets of the wine industry. Wine Riot NYC, organized by SecondGlass.com, is dedicated to helping people learn more about wine without the conservative nature associated with traditional wine tastings.
It seems as if Delray Beach is where it's at if you're a foodie in search of a good deal next week. Angelo Elia's restaurant D'Angelo Trattoria will be offering a four cours prix-fixe menu with wine pairings on Tuesday, August 7th for only $50 per person. Chef Rickie Piper has created a sumptuous menu featuring classic Roman dishes that will beautifully accent the selection of Northern Italian wines from the region's best boutique vineyards:
It’s nice to see that Miami, my hometown, is in the midst of creating a very vibrant, very diverse, dining scene. Besides fostering our own chefs and Miami-created restaurants, we have also become host to many internationally-acclaimed chefs’ satellite restaurants. The culinary world is starting to pay attention to Miami in a way not previously witnessed. We’re starting to be taken seriously as food city. While we’re still far from great food cities like New York, Chicago, Los Angeles, or San Francisco, we’re definitely closer to them now than we were ten years ago. Back then, a fine dining experience was more about the scene and the chances of seeing a celebrity than the actual food. The best restaurants were neighborhood cafes, mom-and-pop shops, and ethnic dives, and it wasn’t until I took my first trip to NYC in high school that I experienced a true gourmet dining experience. Having been an avid reader of all the culinary magazines, I read that the big buzz in The Big Apple during that time was Chef Daniel Boulud’s DB Bistro Moderne, which turned out to offer one of the most memorable meals I’ve had in my life and really opened my eyes to what good food can actually be in the hands of a great chef.
Needless to say, Chef Daniel Boulud has always remained pretty close to my heart, and any news relating to him - whether it be new restaurants or new accolades, such as the much-coveted Michelin star - would immediately catch my interest. I was thrilled to discover that Chef Boulud was to open a DB Bistro Moderne in Miami, as it would provide other South Floridians the opportunity to sample this brilliant chef’s unforgettable cuisine...in addition to myself, of course.
I was even more thrilled to learn of Wednesday night’s Dinner with Daniel at the Miami location of his DB Bistro Moderne! Chef Daniel Boulud, himself, will be hosting a four-course tasting menu alongside Sommelier Caleb Ganzier. It comes as no surprise that such a great chef would hail from France’s gastronomic capital of Lyon, and Chef Boulud will be featuring his interpretations of dishes from his native city paired with Rhone valley wines made by his friend, Jean-Luc Colombo, a renowned wine-producer. Wednesday night’s menu will feature roasted Maine scallops, California squab, and a trio of lamb, with a chocolate palet for dessert. What Chef Boulud does with those meats is a surprise waiting to unfold, although I’m certain that the resulting dishes will be nothing short of magical!
Dinner with Daniel
Date: Wednesday, March 7th, 2012
Time: 6:30 PM reception, 7:00 PM dinner
Price: $140 per person
DB Bistro Moderne
JW Marriott Marquis Miami
255 Biscayne Boulevard Way
Miami, FL 33131 www.danielnyc.com/dbbistroMiami.html
RSVP to Ananda Torres at Ananda.Tores@mdmusa.com
Take a break from your last-minute mad dash in taking advantage of the last weeks of Miami Spice and make a reservation this Thursday, September 22nd, at Michy’s for a wine and dine event that any foodie would be foolish to miss. Miami’s favorite chef, Michelle Bernstein, is pairing up with Stag’s Leap Wine Cellar to bring us an unforgettable meal at her eponymous restaurant in Miami’s Upper Eastside. Lovers Chef Bernstein’s cuisine are in for a 4-course feast that features her signature French-inflected culinary style with a touch of the local and exotic, along with expertly selected wines from Napa Valley for each course. A glimpse at Thursday night’s menu, below, will make any gourmand’s mouth water.
Welcome at Bar
Sauvignon Blanc by Stag’s Leap Wine Cellars, Napa Valley 2008
First
Salad of Heirloom Tomato, Roasted Beets, Mâche, Candied Pistachios, Point Reyes Blue Cheese
Karia Chardonnay by Stag’s Leap Wine Cellars, Napa Valley 2008
Next
Pan Roasted Squab, Chestnut Spätzle, Pomegranate Brown Butter, Torchon Shaving
Hand of Time by Stag’s Leap Wine Cellars, Napa Valley 2008
Then
Veal Osso Bucco, Marrow Buttered Egg Noodles, Wild Mushrooms, Picked Herb Salad
Artemis Cabernet Sauvignon by Stag’s Leap Wine Cellars, Napa Valley 2007
Finally
Cherry Clafoutis, Laura Chenel Chèvre
Fay Vineyard Cabernet Sauvignon by Stag’s Leap Wine Cellars, Napa Valley 2007
Four-course prix fixe dinner is $75 per person and begins promptly at 7:00 PM on Thursday, September 22nd.
Michy’s
6927 Biscayne Boulevard
Miami, FL 33138
www.michysmiami.com
www.chefmichellebernstein.com
You won't find bonbon flavors like Chevere, featuring goat cheese, Pear Williams and crushed black pepper buttercream or Cinco de Mayo, with sharp lemon tequila ganache, anywhere else. Chuao Chocolatier specializes in crafting creative flavor profiles with the best chocolate available, using the same methods of growing and harvesting cacao in Venezuela as farmers did in the 16th century. There is an art to tasting this rare chocolate, so let it melt in your mouth and indulge slowly to really appreciate each flavor dancing across your tongue.
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