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Go to http://skl.sh/ZO8OGV to get your tickets!! Use Code for 10% off: TUMBLR10 Do you enjoy Indian cuisine? Do you like New York? Do you drink wine? If you answered yes to even one of these questions, this class is for you! We have expanded this class to include more wine and more food pairings! This time we tackle Indian fare with New York wines. You heard me right, we have an expert Chef in Indian cuisine which will be a terrific pairing with the cool climate wines of the Finger Lakes.  We will cover topics such as: Going to or hosting a party? What type of wine should you bring/have? How to order off a restaurant wine list How to hold a wine glass How to identify what you like (or don’t) about wine Tips to pair your wine and food You’ll be able to ask anything about wine and get helpful tips to pick the perfect wine to go with any situation.  We will taste at least four great value wines from  New York featuring the Finger Lakes (think wines like Riesling) that you can enjoy all summer. In addition, Chef Mahima will prepare, present and provide three perfectly paired noshes of Indian fare. All food will be natutslly gluten free as well!!! With these nuggets of knowledge, you’ll be in the coolest wine-nerd in the room! 
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Go to http://skl.sh/ZO8OGV to get your tickets!!

Use Code for 10% off: TUMBLR10

Do you enjoy Indian cuisine? Do you like New York? Do you drink wine? If you answered yes to even one of these questions, this class is for you!

We have expanded this class to include more wine and more food pairings! This time we tackle Indian fare with New York wines. You heard me right, we have an expert Chef in Indian cuisine which will be a terrific pairing with the cool climate wines of the Finger Lakes. 

We will cover topics such as:

  • Going to or hosting a party? What type of wine should you bring/have?
  • How to order off a restaurant wine list
  • How to hold a wine glass
  • How to identify what you like (or don’t) about wine
  • Tips to pair your wine and food

You’ll be able to ask anything about wine and get helpful tips to pick the perfect wine to go with any situation. 

We will taste at least four great value wines from  New York featuring the Finger Lakes (think wines like Riesling) that you can enjoy all summer. In addition, Chef Mahima will prepare, present and provide three perfectly paired noshes of Indian fare. All food will be natutslly gluten free as well!!!

With these nuggets of knowledge, you’ll be in the coolest wine-nerd in the room! 

While I can never seem to take a regular photo…I always have a great time doing wine dinners. This one was with Chef Melissa Gellert (seen in the blur) for a birthday celebration. It was a lovely night and I think we hit the pairings pretty spot on! My personal favorite was the Salmon Ceviche and the Dr. Franks Grüner Veltliner…or maybe the Crispy Chicken and the Angeline Pinot Noir…I can’t decide! : ) NV Charles Ellner Brut Rosé Pinot Noir and Chardonnay France Paired with: Herbed Polenta “Fries” with Muhamarra (Roasted Red Pepper & Walnut Dip)   2011 Dr. Konstantin Frank Grüner Veltliner New York Paired with: Salmon Ceviche with Micro Greens and asparagus  2011  Mönchhof Ürziger Würzgarten Riesling Kabinett Germany Paired with: Lentil and Rhubarb Curry, Cucumber Lime Raita, Cumin Naan   2011 Angeline Reserve Pinot Noir California Paired with: Crispy Pressed Chicken Thighs with Garlic and Aleppo pepper marinade 2011 Scrapona Moscato d’Asti Italy   2005 Kopke LBV Porto Portugal   2010 Antech Blanquette de Limoux France Paired with: Chocolate Coconut Truffles with Mint and cheese with fruit   Check out Chef Melissa at www.facebook.com/chefmelissagellert
Zoom
While I can never seem to take a regular photo…I always have a great time doing wine dinners. This one was with Chef Melissa Gellert (seen in the blur) for a birthday celebration. It was a lovely night and I think we hit the pairings pretty spot on! My personal favorite was the Salmon Ceviche and the Dr. Franks Grüner Veltliner…or maybe the Crispy Chicken and the Angeline Pinot Noir…I can’t decide! : ) NV Charles Ellner Brut Rosé Pinot Noir and Chardonnay France Paired with: Herbed Polenta “Fries” with Muhamarra (Roasted Red Pepper & Walnut Dip)   2011 Dr. Konstantin Frank Grüner Veltliner New York Paired with: Salmon Ceviche with Micro Greens and asparagus  2011  Mönchhof Ürziger Würzgarten Riesling Kabinett Germany Paired with: Lentil and Rhubarb Curry, Cucumber Lime Raita, Cumin Naan   2011 Angeline Reserve Pinot Noir California Paired with: Crispy Pressed Chicken Thighs with Garlic and Aleppo pepper marinade 2011 Scrapona Moscato d’Asti Italy   2005 Kopke LBV Porto Portugal   2010 Antech Blanquette de Limoux France Paired with: Chocolate Coconut Truffles with Mint and cheese with fruit   Check out Chef Melissa at www.facebook.com/chefmelissagellert
Zoom Info

While I can never seem to take a regular photo…I always have a great time doing wine dinners. This one was with Chef Melissa Gellert (seen in the blur) for a birthday celebration. It was a lovely night and I think we hit the pairings pretty spot on! My personal favorite was the Salmon Ceviche and the Dr. Franks Grüner Veltliner…or maybe the Crispy Chicken and the Angeline Pinot Noir…I can’t decide! : )

NV

Charles Ellner Brut Rosé

Pinot Noir and Chardonnay

France

Paired with: Herbed Polenta “Fries” with Muhamarra (Roasted Red Pepper & Walnut Dip)

 

2011

Dr. Konstantin Frank

Grüner Veltliner

New York

Paired with: Salmon Ceviche with Micro Greens and asparagus 

2011 

Mönchhof Ürziger Würzgarten

Riesling Kabinett

Germany

Paired with: Lentil and Rhubarb Curry, Cucumber Lime Raita, Cumin Naan

 

2011

Angeline Reserve

Pinot Noir

California

Paired with: Crispy Pressed Chicken Thighs with Garlic and Aleppo pepper marinade

2011

Scrapona

Moscato d’Asti

Italy

 

2005

Kopke LBV Porto

Portugal

 

2010

Antech

Blanquette de Limoux

France

Paired with: Chocolate Coconut Truffles with Mint and cheese with fruit

 

Check out Chef Melissa at www.facebook.com/chefmelissagellert

I saw this article on Sunday Morning about product flops, like New Coke and the Segway, but in the footage there was a flash of a product called Wine and Dine DInner.  I had to find out what this was… A company called Heublein Spirits, the maker of A1 Steak sauce, put its Wine and Dine dinners on sale in the mid 1970s for about a buck. Buyers thought they were getting a dinner along with a perfectly paired wine to sip. However, the wine was there to be used in the sauce (Macaroni with Chablis sauce in this case), and if the consumer didn’t read the directions and poured the wine in a glass to sip, it was cooking wine…with salt added. Blech. Today no one would be brave enough to actually sell a food and wine pairing like this…but should they?
Zoom

I saw this article on Sunday Morning about product flops, like New Coke and the Segway, but in the footage there was a flash of a product called Wine and Dine DInner.  I had to find out what this was…

A company called Heublein Spirits, the maker of A1 Steak sauce, put its Wine and Dine dinners on sale in the mid 1970s for about a buck. Buyers thought they were getting a dinner along with a perfectly paired wine to sip. 

However, the wine was there to be used in the sauce (Macaroni with Chablis sauce in this case), and if the consumer didn’t read the directions and poured the wine in a glass to sip, it was cooking wine…with salt added. Blech.

Today no one would be brave enough to actually sell a food and wine pairing like this…but should they?

(Source: cbsnews.com)

And your time starts…NOW!

There is a plethora of cooking reality shows…to me they are comfort food….I’m hooked. 

The funny thing is that I don’t cook. With the exception of the rare bacon gluten free pancakes and some stir fry, I try to avoid it. Living in New York City, I don’t have to. But I love to eat, and watching chefs put together beautiful plates of food is incredibly entertaining to me.

** Spoiler Alert***

Along with Anthony Bourdain (big fan of his writing, TV work and just of him) and Nigella Lawson (whom I really hadn’t seen until now…and love), came ABC’s The Taste. It has a very simple, if not cookie cutter premise, but I think it worked. Only 7 episodes, it went fast and stayed engaging, and even through it’s a network show still had plenty of great bites and personalities to show off.

Basically each of the contestants had to prepare one spoonful, a taste, of a dish and either the guest judge or the Chef mentors chose the winners of each competition blind, not knowing who prepared what spoon. There were home cooks, personal chefs, line cooks, executive chefs and  restaurant owners as the contestants for a cash and car prize.

Yes, Bourdain’s personality was tempered (they still had to bleep him plenty of times) and the sometimes conjured dislike between Chef Ludo Lefebvre and Chef Brian Malarkey was apparent. And I could’ve done without the Star Trek hatches that revealed the contestants with the best and worst dishes. But I was entertained.

One thing I really appreciated and enjoyed about the show, and what it has to do with wine, is that in multiple episodes talked about a beverage pairing with the food. This is so great and important to get that fact out to the general public…wine and food make each other better! In fact, in episode 4 that was the challenge..here is a wine, make a food that goes with it…and they had Sommeliers as the judge. Terrific! Not to mention Episode 6 for a Head to Tail Challenge. I’m in! And in the last episode they had Jose Andres as the guest judge for crissakes!

I really enjoyed this reality show, maybe it’s just a guilty pleasure, but it made me cheer for the winner and want to eat her food. : )

Q: What’s under $15, from Italy that tastes great with foods like spaghetti or pizza? A: These wines!  1st up is the Mocali Fossetti Rosso Toscano from Montalcino. Mostly made of Sangiovese, with that touch of cinnamon on the nose that I often get from this region. This tastes like more expensive juice, but is affordable enough to have with Monday night meatballs or Friday night date night. 2nd is the Roberto Ferrari’s Barbera D’Asti. Again, great value… taste like you drove home in a Ferrari, but at the cost of a Ford Fiesta. I adore Barberas because they go so wonderfully with so many foods, but it’s true pair is anything Italian…As they say, “What grows together, goes together.” Wines and food from the same place are always a win. Check out www.wine-searcher.com to find these wines (or any wines) available in your area!
Zoom Info
Q: What’s under $15, from Italy that tastes great with foods like spaghetti or pizza? A: These wines!  1st up is the Mocali Fossetti Rosso Toscano from Montalcino. Mostly made of Sangiovese, with that touch of cinnamon on the nose that I often get from this region. This tastes like more expensive juice, but is affordable enough to have with Monday night meatballs or Friday night date night. 2nd is the Roberto Ferrari’s Barbera D’Asti. Again, great value… taste like you drove home in a Ferrari, but at the cost of a Ford Fiesta. I adore Barberas because they go so wonderfully with so many foods, but it’s true pair is anything Italian…As they say, “What grows together, goes together.” Wines and food from the same place are always a win. Check out www.wine-searcher.com to find these wines (or any wines) available in your area!
Zoom Info

Q: What’s under $15, from Italy that tastes great with foods like spaghetti or pizza?

A: These wines! 

1st up is the Mocali Fossetti Rosso Toscano from Montalcino. Mostly made of Sangiovese, with that touch of cinnamon on the nose that I often get from this region. This tastes like more expensive juice, but is affordable enough to have with Monday night meatballs or Friday night date night.

2nd is the Roberto Ferrari’s Barbera D’Asti. Again, great value… taste like you drove home in a Ferrari, but at the cost of a Ford Fiesta. I adore Barberas because they go so wonderfully with so many foods, but it’s true pair is anything Italian…As they say, “What grows together, goes together.” Wines and food from the same place are always a win.

Check out www.wine-searcher.com to find these wines (or any wines) available in your area!

NYC Food Flood

We had an amazing dinner on Monday at Hearth in New York as a benefit for @NYCFoodFlood. An organization formed just after Hurricane Sandy by a group of local chefs on a mission to fight hunger in NYC. 

Check out the menu link to see what splendor we had. All courses were terrific, well thought out and executed dishes with wine pairings that made the food sing. It rivaled any tasting menu I’ve had.

I think our table’s favorite pairing was the Carolina Crab with black butter and the Canadian Riesling.

However, the wine that really sung out to our group (and a great pairing with the pork cheeks) was the Chuey Cab from Sonoma, it rocked.

Special mention for the Muscat from Samos…I haven’t had a lot of dessert wines form Greece but this “Nectar” was fascinating. I found out that this wine is made with sun-dried grapes aged in oak barrels for three years before release. It was really nutty (as in walnuts), with some lively freshness even in the 2002 vintage that we drank. Compelling and delish!

As we prepared for the tasting menu at Good Commons last weekend, it felt special.  Chef Matthew and I have worked together before to put together wonderful food and wine events, and this would be another triumph of a perfect pairing. As I began polishing the glassware and setting the table, the smells of delicious food wafted through the house (all of it gluten free, btw) and started the anticipation for the evening meal. I think we hit all of the pairings on flavor profiles, but there were two knock outs that I will use again when given the opportunity. The Porchetta and the Pinot Noir…divine. The PN had just enough umph to match the savory meat flavors, the added crunchy pork skin on the top added texture just about made me shudder with delight. The other pairing was the Moscato d’Asti, which gets a bad rap sometime, but it had an acidity that with the rhubarb pavlova and house made whipped cream, was a perfect compliment. And by the way, all wines $15 or under. Cheers to us! Check out more writings on food from Chef Matthew Wexler at www.roodeloo.com and check out the future offerings, especially the Labor Day Food and Wine Gourmet Getaway, of Good Commons at www.goodcommons.com
Zoom Info
As we prepared for the tasting menu at Good Commons last weekend, it felt special.  Chef Matthew and I have worked together before to put together wonderful food and wine events, and this would be another triumph of a perfect pairing. As I began polishing the glassware and setting the table, the smells of delicious food wafted through the house (all of it gluten free, btw) and started the anticipation for the evening meal. I think we hit all of the pairings on flavor profiles, but there were two knock outs that I will use again when given the opportunity. The Porchetta and the Pinot Noir…divine. The PN had just enough umph to match the savory meat flavors, the added crunchy pork skin on the top added texture just about made me shudder with delight. The other pairing was the Moscato d’Asti, which gets a bad rap sometime, but it had an acidity that with the rhubarb pavlova and house made whipped cream, was a perfect compliment. And by the way, all wines $15 or under. Cheers to us! Check out more writings on food from Chef Matthew Wexler at www.roodeloo.com and check out the future offerings, especially the Labor Day Food and Wine Gourmet Getaway, of Good Commons at www.goodcommons.com
Zoom Info

As we prepared for the tasting menu at Good Commons last weekend, it felt special.  Chef Matthew and I have worked together before to put together wonderful food and wine events, and this would be another triumph of a perfect pairing. As I began polishing the glassware and setting the table, the smells of delicious food wafted through the house (all of it gluten free, btw) and started the anticipation for the evening meal.

I think we hit all of the pairings on flavor profiles, but there were two knock outs that I will use again when given the opportunity. The Porchetta and the Pinot Noir…divine. The PN had just enough umph to match the savory meat flavors, the added crunchy pork skin on the top added texture just about made me shudder with delight. The other pairing was the Moscato d’Asti, which gets a bad rap sometime, but it had an acidity that with the rhubarb pavlova and house made whipped cream, was a perfect compliment. And by the way, all wines $15 or under.

Cheers to us!

Check out more writings on food from Chef Matthew Wexler at www.roodeloo.com

and check out the future offerings, especially the Labor Day Food and Wine Gourmet Getaway, of Good Commons at www.goodcommons.com

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