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This past Friday, I had the opportunity to visit the Culinary Institute of America, nestled on a majestic setting overlooking the Hudson River in Hyde Park, New York. The CIA also has campuses in California, Texas and Singapore.  Frances Roth and Katharine Angell founded the CIA in 1946. It is a private, not-for-profit culinary college and is one of the foremost culinary schools in the world. The CIA offers an array of Associate and Bachelor’s degrees in professional culinary arts and baking to majors in management, culinary science and applied food studies, just to name a few options. The college also offers certificate programs and courses for professionals and food/wine fanciers. It is a bustling 170-acre campus with over 2,900 students hailing from every state and 30 foreign countries as well! As I drove into this impressive community, students in their chef jackets were scurrying from one building to another creating an air of excitement and enthusiasm. In addition to dorms, library and administrative buildings, the CIA has five diverse restaurants on campus that serve as hands-on teaching kitchens and classrooms for the students.  The American Bounty Restaurant focuses on the seasons and local products, offering traditional regional dishes. The Bocuse Restaurant is named after the famous French chef, Paul Bocuse. It serves classic French cuisine using “ultra-modern cooking techniques”. Pangea offers an eclectic, global menu of “plant-forward” dishes with the idea of protecting food resources. Ristorante Caterina de’ Medici is authentic Tuscan style dining. And last, but certainly not least, the very popular Apple Pie Bakery Café shows off the talents of the CIA’s students and faculty baking & pastry artistry. It also offers simple café cuisine.  With so many interesting food options, I finally decided on Ristorante Caterina de’ Medici. The restaurant is located in the Colavita Center for Italian Food & Wine. It is an impressive Tuscan-style building that is also equipped with teaching kitchens and classrooms dedicated to the study of Italian food, wine and culture. The restaurant is beautifully decorated with Venetian glass chandeliers and imported tapestry-upholstered chairs. From the moment we were seated to the time that we left, the students were gracious, attentive and very professional!  Students at CIA Our main server explained to us that the students do a rotation of time spent in “back of house” (the kitchen) and then “front of house” to get the full experience of working in a restaurant. She said that after being in the kitchen and creating the food it was also very exciting to watch the reactions of the diners consuming it. And as for our dining experience… We enjoyed a myriad of dishes that delighted our palate. The presentation was pleasing to the eye as well! We started our dining experience with Torta di Cipolle, an onion tart with balsamic vinegar and Ribollita alla Toscana, a Tuscan bean, bread and vegetable soup. The fish entrees were limited, so we both opted for the Salmone alla Griglia, grilled salmon prepared with green lentils, fennel and garlic croutons. It was a nice fusion of flavors.  I opted for a glass of Banfi Centine Rosé Toscana 2014 to have with my meal. It was dry and refreshing with lovely berry notes that led to a crisp and long finish. It complemented all the dishes, including dessert. We hardly had any room left in our tummies for dessert, but we ordered Tiramisu and a warm chocolate lava cake with vanilla gelato.  The CIA is impressive with much to offer and the students’ passion for the culinary arts is contagious! I just might look into taking one of their weekend Food Enthusiast Courses! Check out their website! http://enthusiasts.ciachef.edu Have a great Saturday!
Cheers! Penina
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I have never actually set foot on Loire Valley’s terra firma, but on Tuesday I was transported there gratis of Loire Valley Wines “Spring to Loire 2016”. It was a day filled with seminars and walk around tastings. The event took place under a festive glassed in garden at The Park in NYC’s Chelsea district.  Twenty-seven importers showcased wines from the distinctive wine regions of Pays Nantais, Anjou, Saumur, Touraine and Centre-Loire. In addition, Christopher Bates, a Master Sommelier, gave three thirty-minute seminars on Touraine, Cabernet Franc and All styles Chenin.  Loire Valley spans 170 miles and is located in the middle stretch of the Loire River, (France’s longest river) in central France. Loire Valley is also called the “Garden of France” noted for its vineyards, floral gardens, castles and historic towns. The Loire Valley wine region is France’s third largest wine making region and ranks second in production of rosés. The vineyards, situated along the river, stretch from the Atlantic coast to north central France. The diversity in soil composition and climate along this stretch plays a key role in the production and characteristics of the wine.  Pays Nantais region is closest to the Atlantic Ocean and produces Muscadet, made from the Melon de Bourgogne grape. An interesting note, more Muscadet is produced than any other Loire wine. Muscadet tends to be light-bodied and dry. The high acidity and soft citrus notes make for easy food pairing. Anjou region is located in the western Loire Valley and is best known for its fruity rosés and red wines. Many of Loire Valley’s sweet wines are produced here. Chenin Blanc and Cabernet Franc are the most prominent grapes used. Saumur is considered a premiere sparkling wine region in France and is also noted for its red wines made with Cabernet Franc. The main variety of grape for white wines is Chenin Blanc. Due to the chalky soil, the sparkling wines tend to drink like champagne. The Reds lean towards fruity and light-bodied. Touraine has many famous appellations that include Vouvray, made from Chenin Blanc and Chinon and St. Nicolas de Bourgueil, both made from Cabernet Franc. The red wines from this region are made mostly from Cabernet Franc, Gamay and Malbec and tend to be rich in tannins. Most of the white wines are made with Sauvignon Blanc and tend to be dry and refreshing with an edge of fruit and tart. Centre-Loire region is at the center of France. “It is the original home of Sauvignon Blanc and of Sancerre, the world’s most prestigious Sauvignon Blanc wine that sets international standards for the grape”, as cited from Loire Valley Wines. The majority of the wines that come from the Loire Valley are pressed from a single varietal as opposed to most classic French wines that are blended. It is easier to discern the terroir of the single varietal grapes through aroma and taste. With over 4000 wineries in the Loire Valley, one could spend several months there exploring, enjoying and sipping. I was delighted to spend a few hours learning about the Loire Valley and tasting some very interesting wines! Hopefully, I will be able to move beyond NYC and experience this beautiful area of France first hand!  Happy Wednesday!
Cheers! Penina  I'm at a wine event today in New York. I'll be back tomorrow with a story!
Happy Tuesday! Cheers! Penina  In yesterday’s post I asked which wine you would have opened with the pasta and shrimp dinner. The Burgundy was favored by most of you. It was a tough decision, but I opened the Burgundy!  The 2014 Domaine Dutron Pere et Fils Saint- Véran is produced by the Dutron family who has owned the estate since 1835. “Pere et Fils” means “father & son” in English. Denis Dutron now continues the family tradition of making these delicious wines. Saint- Véran is located in the southernmost appellation of the Mâconnais region of Burgundy where wines are made exclusively from the Chardonnay grape. The Saint- Véran was pale gold with aromas of pear, honeysuckle, nuts and sweet spice. The palate offered lively fruits such as guava and pear, bursts of citrus and hints of hazelnut and floral. Full-bodied and fresh with a nice finale...it was an excellent choice! It’s a rainy day with snow expected this evening! Spring is taking a backseat this weekend.
Happy Saturday! Cheers! Penina  Although the warm weather was perfect for grilling last evening, I was in the mood to do some sautéing. Company was coming for dinner and I wanted something quick and easy, so that I could spend more time with my guest. So, I prepared a dish of shrimp and vegetables with rigatoni, my version of pasta primavera. I sautéed mushrooms, yellow peppers and shallots in olive oil and then threw in the asparagus, cherry tomatoes and shrimp at the end. A little parsley, basil, salt and pepper were also added. I tossed it all with the rigatoni, adding extra virgin olive oil and Romano cheese for good measure! It was hearty, but light at the same time.  An array of wines would pair well with a dish like this. It was a toss up as to which wine to open. I was leaning towards the Burgundy, but the Super Tuscan was beckoning to me as well. What a conundrum! Having tasted both wines before, I knew that whatever bottle I picked, it would be complementary to the meal.   What would you choose?
I’ll tell you about my selection in tomorrow’s post! Happy Friday!! Cheers! Penina  Last evening while sitting with a friend and enjoying some Grand Marnier poured over vanilla ice cream, we engaged in an interesting discussion about the disappearance of the “after-dinner drink”. At best, one might indulge in a dessert wine, glass of port, snifter of cognac, scotch or perhaps a little Sambuca with their espresso. When is the last time you can recall anyone having a King Alfonse, Coconut Cream Martini, Irish coffee or Pernod after dinner?  With more people imbibing wine with their meals these days, the desire for “old fashioned” after-dinner drinks seems to have fallen by the wayside. However, there are some very good spirits/mixed drinks to indulge in after a meal. When I lived in Miami Beach back in the early 70s, after-dinner drinks were quite popular. One of my favorite drinks was the King Alfonse. Not only was it festive, but it was a dessert as well. I was always fascinated with how the cream stayed on top of the Crème de Cacao without floating to the bottom. The drink was made at the table and quite entertaining to watch. The Crème de Cacao was poured into the glass, then whipped cream was slowly poured over the back of a bar spoon onto the Crème de Cacao. This is the only photo I could find of a King Alfonse drink, courtesy of Cheri Photography.   Once upon a time my cabinet was stocked with, berry, chocolate, coffee, crème and fruit liqueurs. Perhaps it is time to restock and get inventive for the summer months ahead. Let’s bring back the after-dinner drink! Happy Wednesday!
Cheers! Penina  Walking into a florist shop right before Easter the other day was like walking into a chocolate candy shop for me. Pure heaven! The scents of hyacinth, lilies, hydrangea and magnolias transported me to a place of contentment. What is more amazing is the fact that I didn’t buy all the flowers! I can’t wait for the warm weather so that I can plant my garden.  Friends and cooking with work squeezed in between, occupied my weekend. So, I was looking forward to a peaceful and quiet Easter Sunday. However, as usual, my plans took another direction. A phone call, an impromptu “end of the day” get together invite and I was flying out the door.  An array of wine and spirits to choose from along with a few Easter baskets filled to the brim with treats were waiting when I arrived at my destination. I opted for Hennessy VSOP, one of my favorite cognacs. I love the complexity, smoothness and definitive flavors. A hint of floral, spice and honey on the nose led to a rich variety of fruits and spice on the palate. Always good! www.hennessy.com I have a busy week ahead, but I’m already looking forward to next weekend!
Happy Monday Cheers! Penina  In the midst of spring cleaning the other day, I unearthed a box of family photos dating back to the late 1800’s. I was so totally immersed in the images before me that I didn’t realize that a good portion of the day had slipped by.  Storing memories on computers, digital cameras and phone cameras may be more convenient and easier to share with everyone, but there is something special about actually holding a photograph or browsing through an album that connects one to the visuals. In some ways, it’s akin to my drinking wine. It’s not only the sense of smell and taste of the wine, it is also the feel of the glass in my hand that makes for the total experience. Okay…I’ve gone too far. But speaking of wine… Last evening I cooked a wonderfully simple meal of baked salmon in a basil, shallot and wine sauce. Mashed potatoes, a simple salad of greens and sliced avocado drizzled with balsamic dressing accompanied it.   The wine was a 2007 Beringer Private Reserve Chardonnay from Napa Valley. This full-bodied wine had a beautiful bouquet of apricot, ripe peach, citrus and oak. The palate was layered with peach, honeysuckle, pear, lemon zest and a hint of caramel. It had a rich and creamy mouthfeel that continued on to a long finish. Being a 2007, I didn’t expect it to be so vibrant, but we were pleasantly surprised and enjoyed every sip! http://www.beringer.com Have a great Thursday!
Cheers! Penina  The other evening we celebrated the onset of spring, despite the snowflakes falling. And what better way to toast the season then to drink a nice dry rosé! A bottle of 2013 Antichi Vigneti di Cantalupo Colline Novares il Mimo was chilling in the refrigerator and just begging to be opened. This 100% Nebbiolo grape (locally known as Spanna) had an intense salmon color with aromas of strawberry, roses, citrus and hints of spice. The palate offered layers of strawberry, cherry, tart apple and a hint of pepper on the finish. This is a lovely medium bodied rosé that I plan on drinking throughout the summer. The Cantalupo Winery is situated in Ghemme, Northern Piedmont, Italy and is owned by the Arlunno family. http://www.cantalupo.net   My love, thoughts and prayers go out to Brussels. Stay strong. Have a peaceful Tuesday.
Cheers! Penina  Today is the Vernal Equinox, marking the first day of spring in the Northern Hemisphere. It is a time for rebirth, renewal & regrowth. Spring is truly one of my favorite seasons! Spring marks the return of many birds that flew south for the winter, including my beloved hummingbirds. The trees come alive again and I can’t wait to be enveloped by the scent of lilacs, peonies, lilies of the valley and honeysuckle!  “It's spring fever. That is what the name of it is. And when you've got it, you want—oh, you don't quite know what it is you do want, but it just fairly makes your heart ache, you want it so!” ― Mark Twain In honor of spring’s return, we began our celebration last night with Grey Goose Martinis that were chilled to perfection. The ice crystals were dancing in the glass...now that’s a martini! We were going to move on to a bottle of wine, but I needed to savor another martini with my dinner.   The celebration will continue this evening with some wine! Happy spring!
Have a peaceful Sunday and Happy Spring! Cheers! Penina |
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