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Two years ago today, my niece passed away from an unforgiving brain cancer. She was an amazing and beautiful woman. She was my warrior princess.  So, this evening I will honor her with “our” go to drink…a dirty martini made with Belvedere Vodka. We had many fun nights out on the town, sipping our drinks, laughing, and sharing stories and secrets. And, I will share my stories with her this evening. She is in my heart and soul forever…and I miss her everyday. Cheers to you my sweet Sidra.
Cheers… Penina
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 Last evening I fired up the grill and seared a large piece of tuna steak that had been marinating for a few hours in teriyaki, sesame seeds, garlic and ginger.  It was a toss up as to whether or not to serve wine or make martinis. My dinner guest said that he preferred vodka with his steak. Who was I to argue? I love vodka! I got out my classic martini glasses and made perfect martinis with Grey Goose Vodka. By the time I took this photo, we’d already devoured the olives. The tuna was done to perfection. After slicing it, I placed the tuna strips over salad. It was a perfect meal, even without the wine. Syrah, Pinot Noir or dry Rosé would have paired well with the tuna. Perhaps next time…  It’s another beautiful day. I hope to sneak in a power walk at some point. I’ve been power walking practically every day for the last few weeks! I feel great!
Happy Thursday! Cheers! Penina  Monday was a beautiful day filled with lots of sunshine. It actually felt like the middle of summer but without the benefit of a pool to dive into. However, in just a few more weeks, I’ll be swimming again!  The mild temperatures continued throughout the evening, which made it ideal for sitting outside and watching the sunset with a few friends. My host provided an array of cocktails that included wine, Tequila Sunrise and my recipe from last summer, Tequila Sunset. I opted for the Ram’s Gate 2012 Chardonnay Carneros Sonoma, CA  The Chardonnay had a soft yellow color with rich aromas of oak, hazelnut and tropical fruit. Citrus, pear, mango and honeysuckle entertained the palate. The wine was crisp and lush with a hint of spice on the finish. It was a definite thumb’s up! http://www.ramsgatewinery.com  If you’re a New Yorker, please get out there and vote today! Have a great Tuesday!
Cheers! Penina  It has been a beautiful weekend filled with blue skies and warm temps. And, it was the perfect setting for alfresco dining.  A few friends and I kicked off the weekend with a lovely lunch while sitting on the porch of Purdy’s Farmer & The Fish. The restaurant is located in North Salem, NY in a quaint 18th century house that dates back to 1775. Most of the herbs and vegetables used in the kitchen are grown on their five-acre farm right behind the restaurant. Farmer & The Fish has been a popular casual “hangout” spot since it first opened in 2012. It was nice to connect with everyone the other day and I’m looking forward to seeing more of the crowd throughout this summer.  I ordered one of my favorite dishes, the Seared Scallop Salad. It is made with fingerling potatoes, sunny side up egg, crispy bacon and lemon aioli. The scallops were done to perfection and although I opted out of the bacon, I enjoyed every bite! Unfortunately, the photo is not the best due to the sun hitting the table and casting shadows everywhere.  The alfresco dining continued throughout the weekend. Saturday evening I grilled vegetables and tossed it all with pasta. We enjoyed a bottle of chilled 2014 Oyster Bay Sauvignon Blanc from Marlborough, New Zealand. I reviewed this vintage in July 2015. You can read it at: http://thewineknitter.com/1/post/2015/07/day-309.html. The wine was just as good last evening. http://www.oysterbaywines.com  I’m off to embrace this beautiful day!
Happy Sunday! Cheers! Penina The other evening I enjoyed drinks and a light bite at a friend’s home. I was introduced to Casamigos Tequila and Ripe Bar Juice Agave Margarita. We are now best friends! It was one of the most delicious and refreshing margaritas that I have had in a long time.   George Clooney and Rande Gerber, long time friends and die-hard tequila fans, produce Casamigos Tequila. They wanted to make a smooth tequila that didn’t need the adornments of lime or salt. This 80 proof tequila is distilled in Jalisco, Mexico and made from hand-selected 100% Blue Weber agaves. It was originally made for just friends & family to enjoy. Casamigos was never intended for release to the public. But lucky for us, it debuted in the U.S. in 2013 and we can now find it on store shelves. If you like your tequila neat, then this is the one for you. Casamigos is clear with a clean edge to it. One can discern a hint of citrus on the nose with a silky tease of vanilla and honey on the palate. http://casamigostequila.com   My host mixed the Casamigos Tequila with Ripe Agave Margarita Bar Juice. This is a delicious blend of lime and orange juice that is lightly sweetened with agave nectar. It was the perfect accompaniment to the tequila. Delicious! Check out their website. https://www.drinkripe.com  It’s hard to believe that the Stanley Cup playoffs have begun. The year flew by so quickly! Last night was Game 1 of the eastern conference first-round series. Unfortunately, the NY Rangers got off to a bad start and lost to the Penguins, 2 to 5. Let’s see what happens tonight! The sun is shining, birds are singing and I’m signing off so that I can be out in nature!
Happy Thursday! Cheers! Penina  After a busy, but fun filled weekend, it was nice to put on the brakes Monday evening. We opened some wine, made popcorn and watched a movie. You might be wondering what wine to pair with popcorn. Well, that all depends on how you “dress” the popcorn. I prepare my popcorn in a Whirly Pop Popcorn Popper and then season the popcorn with salt and pepper, very simple. However, there is an endless list of creative ways to flavor popcorn, such as butter, cheese, truffle oil, herbs, melted chocolate or caramel. If the popcorn is sweet, a dry brut style champagne or dry rosé would pair well. Chardonnay and Malbec pair nicely with buttered popcorn. If you love cheese on your popcorn, Zinfandel, Merlot and Cabernet Sauvignon are a great match. And, if you like munching on plain popcorn, then any wine will work! As I always say, “whatever floats your palate”. There is no right or wrong when choosing wine as long as the flavors of food and wine aren’t at war in your mouth!   We ended up opening a 2011 Crooked Path Cellars Zinfandel from Paso Robles region of CA. It was smooth with a hint of spice and dark berries. Full-bodied with medium tannins gave way to a long finish. I love the label! Have a great Tuesday!
Cheers! Penina 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 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 |
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