Tag: Cooking

When Tristan Le Lous and his brothers Briac and Guirec bought Bordeaux third-growth Château Cantenac-Brown in Margaux this past December, they fulfilled a long-cherished dream to own a top wine estate. They’d grown up in Burgundy, their grandfather’s cellar generously stocked. “We’ve always been passionate about wine in my family,” said Tristan Le Lous.

They are also passionate about sustainability, terroir and being part of a greener future. So when they made plans for a new cellar they decided to combine an environmental approach with modernity and design. “I’ve been interested in ecologically responsible buildings and architecture for a long time,” said Le Lous, 40, a father of two who holds degrees in molecular genetics, agronomy and business.

His quest led him straight to French architect Philippe Madec, a champion of eco-friendly building who was made an Officer of the Legion of Honor for his work in sustainability. Madec, who co-authored “Manifesto for a Happy Frugality,” promotes combining sustainability with design to reflect an evolving idea of what is modern and beautiful. “The new generation understands this,” Madec told Wine Spectator. “We have to imagine there will be a new aesthetic.”

Madec answered the Cantenac-Brown team’s challenge to build green with a unique design for a modern, carbon-neutral winemaking facility, its vault built with raw earth, an ancient method of packed dirt, and compressed stabilized earth blocks (CSEB) capable of supporting a roof. It is believed to be the only load-bearing project of this kind in the world, putting it at the vanguard of green building choices.

“We are doing something that is really rare,” said Madec, who has advocated for sustainable architecture since the 1980s. This project, he said, came down to three key points. “For the building, we are not using cement. We are going to build a vault with CSEB. And we are using the temperature of the ground to cool the cellar.”

The choice of materials is integral to the overall environmental footprint of the build. “I only use earth, wood and stone,” said Madec. “It’s a long debate, but reinforced concrete is one of the worst materials on earth and one of the reasons for climate disorder. Air travel contributes 2 percent of greenhouse gases and the production of reinforced concrete contributes 7 to 9 percent.”

The dimensions of the build combined with the needs for producing fine wine also influenced the choice in materials, such as the need to keep the cellar cool. “Philippe proposed terra cotta bricks at first, but the thermal inertia was not as good as the raw earth construction,” said Le Lous. If they’d chosen the terra cotta, they would have had to reduce the space by lowering the ceiling or use air-conditioning to maintain the perfect temperature for wine.

An important factor in calculating for temperature control inside the cellar was the use of a climatic well, a geothermal air-to-ground heat exchanger. “Below the surface, around [13 feet] in depth, the temperature is constant, and it is [55° to 57° F]—perfect for wine. So we take the air cooled by the ground, and when it enters the winery, it has the good temperature,” explained Madec. “Because the winery is made with earth, there is good inertia and the temperature will be stabilized.”

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They’ve also chosen to integrate the new cellar within an existing building, a decision that dramatically lowers the impact of the build on the planet. “Forty percent of emissions in the world come from construction,” said Madec. “And 60 percent of the garbage is from construction—that’s why we’re using the existing buildings. We will preserve the character of the estate, and there will be no reconstruction, no throwing away.”

The existing walls will be insulated using organic straw and CSEB. The wood used will be untreated and sourced locally in the region. The roof will incorporate rain water catchment, and gray water will be recycled. Solar panels will make the winery energy-positive.

“We’ve paid the highest respect to the environment, using the most advanced techniques at the moment, in terms of sustainable design, in order to preserve the terroir while continuing to adapt and push forward agricultural methods,” said José Sanfins, longtime general manager and winemaker.

Inside the cellar, Sanfins will have all the usual bells and whistles—gravity-flow vinification and a small army of vats matched to plot sizes for precision blending. They plan to break ground in April and finish in time for the 2023 harvest. Le Lous estimates the initial cost to be 10 percent more expensive than a traditional concrete build, but they’ll save money down the road as they won’t need air-conditioning.

Le Lous and Sanfins told Wine Spectator that the cellar project is part of their overall vision for the 220-acre estate, a green ethos that embraces the vineyards, the new cellar, and the estate’s historic biodiversity. When Scotsman John Lewis Brown created the estate in 1806, he planted an arboretum. Today the forest covers 70 acres.

“We want to maintain and develop the collection of trees and create again the garden as it was planned initially,” said Le Lous. “Our sequoia is 200 years old and [131 feet tall].”

And in a wink to Lewis Brown, they’ve imported 30 Scottish sheep to maintain the park, eschewing lawn mowers. “Of course we’ve taken precautions to make sure the sheep don’t eat the vines,” said Le Lous.

Updated Nov. 20, 2020. Schedule subject to change.

Straight Talk with Wine Spectator is a new Instagram Live series featuring conversations with wine-and-food newsmakers. The live chats kicked off in early April amid widespread shutdowns from the COVID-19 crisis, in order to shed light on the changes and challenges these industries are facing, and have since expanded into regularly scheduled programming.

Recent editions have featured star California winemakers Mark Aubert and Thomas Rivers Brown and luminaries of the dining world, including chefs José Andrés and Emeril Lagasse and restaurateur Danny Meyer. (All previous episodes are archived on our IGTV channel for viewing anytime.)

Tune in to Straight Talk on Wine Spectator’s Instagram page, every Tuesday and Thursday at 7 p.m. ET. Plus, keep an eye on our schedule for bonus chats during the day with winemakers from Europe and other regions outside the Americas.

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Coming Up  

Tuesday, Nov. 24, 3 p.m. ET
Eric Ripert, chef and owner of Le Bernardin restaurant, hosted by executive editor Thomas Matthews. Eric Ripert was born in France, but has worked in New York city since 1991, as chef and then co-owner of Le Bernardin, widely considered the best seafood-focused restaurant in the country. While his restaurant is the epitome of fine dining, Ripert has spent most of the pandemic shutdown helping a broader community, working with chef José Andrés’ World Central Kitchen to feed front-line workers. Le Bernardin, which holds Wine Spectator’s Best of Award of Excellence for its wine list, re-opened for dinner service in its dining room on Sept. 30.

Tuesday, Dec. 1, 7 p.m. ET
Cristie Kerr, owner and founder, Kerr Cellars, hosted by senior editor MaryAnn Worobiec. Cristie Kerr is one of the most accomplished athletes in women’s golf, with 20 LPGA Tour wins to her name and nine Solheim Cup wins. Kerr made her wine debut with her Curvature label in 2006, partnering with Napa’s Pride Mountain Vineyards to make Cabernet Sauvignon and Chardonnay. In 2013, Kerr started her Kerr Cellars venture with all-star winemaker Helen Keplinger, and has been making Pinot Noir and both red and white Bordeaux blends since then. In August, Constellation Brands took a minority stake in her wine company.

Thursday, Dec. 3, 3 p.m. ET
Erwan Faiveley, CEO of Domaine Faiveley, hosted by senior editor Bruce Sanderson. Erwan Faiveley is the seventh generation overseeing one of Burgundy’s largest grand cru site holders. Faiveley took over the 195-year-old family business in 2005, at the age of 25, and has since been establishing his own fingerprint on its classic-rated wines. In the past decade alone, Faiveley’s acquisitions have brought the winery’s holdings to nearly 350 acres, ranging from Chablis to the Côte Chalonnaise. 

Tuesday, Dec. 8, 3 p.m. ET
Michel Chapoutier, owner and winemaker at M. Chapoutier, hosted by senior editor James Molesworth. The Rhône’s dynamic master of Hermitage assumed control of his family’s Northern Rhône winery in 1990, and has grown the brand to become the largest vineyard owner on the prestigious hill of Hermitage. M. Chapoutier produces over 500,000 cases per year, and consistently churns out classic-rated wines.

Thursday, Dec. 10, 7 p.m. ET
Robin Lail, founder and owner, Lail Vineyards, hosted by senior editor MaryAnn Worobiec. Robin Lail is a 4th generation vintner and among the biggest contributors to Napa Valley’s renowned reputation. Born to John Daniel, Jr., former owner of Inglenook and one of the greatest winemakers in California history, Lail sought to follow in her father’s footsteps. Throughout her years, she worked behind the scenes for Napa superstars Robert Mondavi, Bill Harlan, Christian Moueix, and eventually started her own winery with Philippe Melka as winemaker. Her forthcoming memoir will reflect on the forces that shaped her trajectory as a guiding light of Napa Valley.

Tuesday, Dec. 15, 3 p.m. ET
Louis-Fabrice Latour, president of Maison Louis Latour, hosted by senior editor Bruce Sanderson. Louis-Fabrice Latour took over the 223-year-old Burgundian firm in 1999, following several decades of growth under his father’s leadership. Since taking control of one of the largest négociants in Burgundy, Louis-Fabrice has continued to push the boundaries, purchasing vineyards in Beaujolais and Chablis, and producing an average of 750,000 cases of wine each year.

Tuesday, Jan. 5, 3 p.m. ET
Véronique Drouhin-Boss, winemaker, Maison Joseph Drouhin and Domaine Drouhin, hosted by senior editor Bruce Sanderson. From Burgundy to Oregon, Véronique Drouhin-Boss has been mastering New and Old World Pinot Noir and Chardonnay since becoming the fourth generation winemaker at the 140-year-old family estate over 30 years ago. Drouhin-Boss continues to make wine at the Willamette Valley estate, while overseeing the quality of her grand cru fleet of wines in Burgundy.

Thursday, Jan. 14, 7 p.m. ET
Jean-Baptiste Rivail, CEO, Newton Vineyard, hosted by senior editor MaryAnn Worobiec. Jean-Baptiste Rivail’s background is in international law and economics, but he also comes from a family of wine merchants who worked in the southern French Alps. Following a career as a business developer for Hennessy Cognac, Rivail joined Newton Vineyard as estate director in 2017. He runs the 560-acre St. Helena estate, mostly planted to Cabernet Sauvignon on steep hillsides, ranging from 500 to 1,600 feet.

Thursday, Jan. 21, 3 p.m. ET
Gerhard Kratcher, owner and winemaker, Kracher Wines, hosted by associate tasting coordinator Aleks Zecevic. Gerhard Kracher is the son of the late Alois Kracher Jr., who built the reputation of the Austrian estate known for producing world class dessert wines around Lake Neusiedl. It was Alois Kracher Sr., Gerhard’s grandfather who was the pioneer for making sweet wines east of the lake after World War II. Progressively from 2001, Gerhard has gradually increased his roles of responsibility at the estate, completely taking over in 2007 after his father’s unexpected death. Today, the Kracher estate is synonymous with noble sweet wines from Austria, but Gerhard, although beholden to the long tradition that his home has given him, is always looking to experiment and innovate.

Tuesday, Jan. 26, 3 p.m. ET
Olivier Krug, managing director, Krug Champagne, hosted by senior editor Bruce Sanderson. Olivier Krug is the sixth-generation director of his family’s Champagne house, and the eldest of former director Henri Krug‘s children. Krug joined the 177-year-old family business in 1989 after studying finance and economics in Paris, and was promoted to director in 2013. The Champagne house, which produces classic-rated wines year after year, was bought by luxury goods company LVMH in 1999, and recently appointed the winery’s first female chef de cave.

Thursday, Jan. 28, 7 p.m. ET
Annette Alvarez-Peters, former head of Costco Wholesale Corp.’s alcohol sales, hosted by senior editor James Molesworth. Annette Alvarez-Peters became a wine buyer for Costco in 1995, following brief stints in the electronics and auto departments during her 36-year career at the wholesale company. Alvarez-Peters recently retired from her position as the general merchandise manager for one of the largest wine retail programs in the world, with over $2 billion in wine sales and $4.4 billion in total beverage alcohol sales in 2018. Peters continues to pursue other projects, including Wine Unify, a diversity program which fosters wine education for underrepresented minority groups.

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In Our IGTV Archives

Nov. 19
Ken Forrester, owner and winemaker, Ken Forrester Wines, hosted by associate tasting coordinator Aleks Zecevic. Ken Forrester founded his eponymous estate back in 1993, making the first vintage in 1994. Forrester is a trailblazer, committed to showcasing the potential of Chenin Blanc in South Africa, and has received a number of outstanding scores from Wine Spectator. His wines were even served at Nelson Mandela’s 85th birthday party. Apart from being a vintner, Ken is also a restaurateur.

Nov. 17
Larry Stone, co-founder and CEO of Lingua Franca Wines, hosted by senior editor Bruce Sanderson. Larry Stone started his wine career as a sommelier, becoming the 9th Master Sommelier in the United States, and left the restaurant business in 2006 to manage Rubicon Estate in Napa Valley, and later Evening Land Vineyards in Oregon. In 2013, the Seattle-native purchased a promising site in the Eola-Amity Hills of Oregon and planted 66 acres of Pinot Noir and Chardonnay. Two years later, he founded Lingua Franca with David Honig and consulting winemaker Dominique Lafon.

Nov. 12
CJ McCollum, NBA player and owner of Pinot Noir brand McCollum Heritage 91, hosted by senior editor MaryAnn Worobiec. CJ McCollum is a shooting guard for the Portland Trail Blazers, and recently launched his 2018 Pinot Noir in partnership with Oregon’s Adelsheim Vineyard.

Nov. 10.
Joel Gott, owner and winemaker, Joel Gott Wines, hosted by senior editor James Molesworth. Joel Gott is a fifth generation California vintner who launched his wine label in 1996 with his Amador County Zinfandel. The value-oriented vintner’s portfolio contains Cabernet Sauvignon, Sauvignon Blanc, Chardonnay, Pinot Noir and other wines with fruit sourced from Oregon and Washington. Gott is also part of the Three Thieves wine brand with fellow winemakers Charles Bieler and Roger Scommegna, and owns the popular Gott’s Roadside restaurants in Napa Valley.

Nov. 5
Jean-Baptiste Lécaillon, Chef de Cave, Champagne Louis Roederer, hosted by senior editor Bruce Sanderson. Jean-Baptiste Lécaillon grew up in Reims and developed an early passion for Champagne. He studied vine growing and enology at the École Nationale Supérieure d’Agronomie of Montpellier and joined Louis Roederer in 1989. A decade later, he was appointed Chef de Cave, and additionally in 2006, executive vice president in charge of the production of all the Roederer properties.

Nov. 3
Nik Weis, owner and winemaker, Nik Weis St.-Urbans-Hof, hosted by associate tasting coordinator Aleks Zecevic. The Weis family has been making wine for more than 200 years in the small town of Leiwen in the Mosel Valley. But it wasn’t until 1947 that the now-famous St.-Urbans-Hof winery started. Nik Weis joined the estate in 1997 after studying viticulture and enology, and took charge in 2003. His passion for viticulture and his region is reflected in his wines, and even though he only produces Riesling, he likes to say that he only makes Mosel.

Oct. 29
Katharina Prüm, owner and winemaker, Joh. Jos. Prüm, hosted by associate tasting coordinator Aleks Zecevic. The Prüms have a long history of winemaking in the Mosel, with many estates carrying the name. Maybe most famous out of them all is Joh. Jos. Prüm, which was founded in 1911. Today, the estate is run by Dr. Katharina Prüm, who has been working alongside her father Manfred for the last two decades. Prüm is dedicated to continuing the family style of producing non-dry wines of great complexity, purity of the fruit and mineral expression, as well as their renowned longevity.

Oct. 27
Dan Petroski, winemaker at Larkmead Cellars and Massican, hosted by senior editor James Molesworth. Dan Petroski joined Larkmead in 2006 as an intern with no formal winemaking background. Since then, he’s been making stellar Cabernets out of Larkmead, one of Napa’s most storied estates, and Italian-inspired white wines with his personal label, Massican, which he started in 2009.

Oct. 27
Aurelio Montes, owner and winemaker, Viña Montes, and president of Wines of Chile, hosted by executive editor Thomas Matthews. Aurelio Montes is one of Chile’s most talented winemakers, and is among the fathers of Chile’s modern wine revolution. A native of Santiago, Montes studied enology at Catholic University, graduating in 1971, then built a career working in the cellars of historic companies such as Undurraga and Viña San Pedro. In 1988, Montes started his Chilean winery from scratch with three partners, including the late Douglas Murray. Since then, the peripatetic vintner has expanded to Argentina and California with his Kaiken and Napa Angel labels respectively.

Oct. 20
Andy Erickson, winemaker, hosted by senior editor James Molesworth. Erickson has become one of Napa Valley’s top winemakers over the years, consulting for top-flight Cabernet producers including Mayacamas, Dalla Valle and To Kalon Vineyard Company. The Midwest native started his career at Harlan Estate before becoming winemaker at Staglin Family Vineyards in 2001, and eventually created his own wine consulting firm, where he helped make wines for cult-Cabernet producer Screaming Eagle. Erickson and his wife and viticulturist Annie Favia also run their own winery, Favia. 

Oct. 13
Piero Antinori, honorary president of Marchesi Antinori, hosted by senior editor Bruce Sanderson. Antinori has led the 26-generation family business since 1966, and helped create the super Tuscan category with the first releases of non-traditional red blends Tignanello and Solaia. The renowned vintner has also launched wine projects from Chile to Napa Valley, and received Wine Spectator’s Distinguished Service Award in 1999.

Oct. 8
Philippe Pascal, owner of Cellier aux Moines, hosted by senior editor Bruce Sanderson. Philippe Pascal began his career at luxury goods conglomerate LVMH, advising the chairman himself, megabillionaire Bernard Arnault, before retiring to pursue Chardonnay and Pinot Noir at a 900-year-old monastery near the village of Givry. Pascal purchased Cellier aux Moines in 2004, and runs the Burgundy winery with his wife Catherine and their three children.

Oct. 6
Rick Tigner, president and CEO of Jackson Family Wines, hosted by executive editor Thomas Matthews. Tigner joined Jackson Family Wines in 1991, following positions at E. & J. Gallo and Louis M. Martini, and became CEO in 2015. The Sonoma-based executive oversees more than 40 wineries worldwide, including Kendall-Jackson, in locations throughout California, Oregon, France, Italy, Chile, Australia, and South Africa.

Oct. 1
Charles Springfield, sommelier, educator and author, hosted by senior editor James Molesworth. The New York-based sommelier specializes in teaching wine courses, hosting wine-related events and promoting wine appreciation through his lifestyle marketing company. Last year, Springfield released his first wine education book, “The Less is More Approach to Wine”, and recently published his newest book, “Maneuvering Rosé Wine with Style.”

Sept. 29
Greg and Morgan Norman, founder and proprietor, respectively, of Greg Norman Estates, hosted by senior editor MaryAnn Worobiec. Greg Norman is a professional golfer-turned-businessman whose Great White Shark Enterprises designs and builds golf courses, among numerous other ventures. Norman started his Australian Shiraz and Cabernet label in 1996, and has since expanded the collection to New Zealand and California varieties. His daughter, Morgan, has been playing a bigger role in the family business with her marketing and brand redesign strategies.

Sept. 24
Bart and Jaime Araujo, owners of Accendo Cellars, hosted by senior editor James Molesworth. Bart Araujo’s journey to Napa started in 1990, when he and his wife, Daphne, became proprietors of the historic Eisele Vineyard and launched Araujo Estate Wines, which was later bought by French billionaire François Pinault. Now, Bart and his daughter Jaime are partners at the Cabernet estate, with Jaime also spearheading her own brand, Trois Noix, on the side. 

Sept. 22
Rajat Parr, sommelier, author and proprietor/partner at Domaine de la Côte and Sandhi Wines in California and Evening Land Vineyards in Oregon, hosted by senior editor Bruce Sanderson. Parr was born in Calcutta, India, and made his way to the U.S. after high school, eventually graduating from the Culinary Institute of America in 1996. Parr climbed the ranks of sommelier stardom and became wine director at the Michael Mina restaurant group in 2003, and pivoted to winemaking shortly after in Santa Barbara’s Sta. Rita Hills, then Oregon where his three wine labels specialize in Pinot Noir and Chardonnay. Parr is also the author of “Secrets of the Sommeliers” and “The Sommelier’s Atlas of Taste.”

Sept. 15
Lamberto Frescobaldi, president of Marchesi de’ Frescobaldi, hosted by senior editor Bruce Sanderson. In the mid-1980s, the Tuscan aristocrat spent four years in California studying viticulture and enology at UC Davis, and from the mid-1990s until 2004 developed a partnership in Tuscany with Robert Mondavi. Today, Frescobaldi leads his family’s 700-year-old wine business, whose wine empire includes 10 Tuscan estates, from Chianti’s Castella Nipozzano to Bolgheri’s Ornellaia and Masseto.

Sept. 10
Cathy Corison, winemaker at Corison Winery, hosted by senior editor James Molesworth. The Napa-based winemaker started her Cabernet journey nearly 45 years ago, when Napa only had 30 wineries to its name. After working at Chappellet in the 1980s, Corison consulted with Rombauer, Etude and Staglin, and eventually started her small, family-run winery in 1987.

Sept. 8
Charles Woodson, owner of Intercept Wines, hosted by senior editor MaryAnn Worobiec. Woodson is a Heisman Trophy winner, Super Bowl champion and former NFL Defensive MVP. In 2005, he got his start in the wine business with TwentyFour, a high-end Cabernet label out of Napa, and recently launched Intercept, a collection of Paso Robles and Monterey wines comprising Cabernet, Chardonnay, Pinot Noir and a red blend. 

Sept. 3
Eben Sadie, winemaker at Sadie Family Wines, hosted by associate tasting coordinator Aleks Zecevic. Sadie is one of the trailblazers of South African winemakers, known for embracing the forgotten old vines of South Africa and promoting the heritage of the country. He founded his winery back in 1999, after working at Spice Route, and since then has become an almost celebrity in the world of wine, crafting single-vineyard bottlings that have inspired a whole new generation of South African winemakers.

Sept. 1
Ben Aneff, president of the U.S. Wine Trade Alliance and managing partner at Tribeca Wine Merchants, hosted by news editor Mitch Frank. In 2006, Aneff got his start in the wine trade by joining Tribeca Wine Merchants, a New York-based wine shop specializing in Burgundy, and eventually became managing partner in 2014. Earlier this year, Aneff became president of the U.S. Wine Trade Alliance, which represents members of the U.S. wine industry who oppose wine tariffs. 

Aug. 27
Tonya Pitts, wine director, One Market Restaurant in San Francisco, hosted by executive editor Thomas Matthews. Pitts, who also worked at Zuni Café and Stars in San Francisco, oversees a 600-selection list that holds a Wine Spectator Best of Award of Excellence. She serves on the advisory board of Wine Unify.

Aug. 25
Terry Arnold, senior vice president, human resources, Southern Glazer’s Wine & Spirits, hosted by executive editor Thomas Matthews. With approximately 20,000 employees, SGWS is the nation’s largest distributor; Arnold, a former captain in the U.S. Army, is responsible for developing and implementing policies to manage and motivate this team. Among his leadership roles is working with the Thurgood Marshall College Fund.

Aug. 20
André Mack, sommelier, vintner and author, hosted by executive editor Thomas Matthews. Mack got his start as a sommelier at the Palm in San Antonio, and eventually became head sommelier at chef Thomas Keller’s Grand Award winner Per Se in New York. Mack founded Maison Noir, his Oregon wine label, in 2007, and also became a restaurateur and wine shop owner with & Sons, a ham bar in Brooklyn, and neighboring Vyne Yard.

Aug. 18
Julia Coney, journalist and educator, hosted by executive editor Thomas Matthews. Coney has been a wine writer and educator since 2016. She is an advocate for diversity in the wine industry and recently founded Black Wine Professionals, devoted to finding and developing talented new voices.

Aug. 13
Will Blackmon, former NFL star and owner of The Wine MVP, hosted by senior editor James Molesworth. Nicknamed “The NFL Wine Guy,” Blackmon is a former Super Bowl champion whose client-based service covers personal wine buying, educational opportunities, private events and a monthly subscription wine box.

Aug. 11
Brenae Royal, vineyard manager, Monte Rosso vineyard, hosted by senior editor James Molesworth. Royal manages a historic California vineyard that dates to the late 1800s, and is now owned by E. & J. Gallo.

Aug. 6
Mac McDonald, owner and winemaker of Vision Cellars, hosted by executive editor Thomas Matthews. The Sonoma-based winemaker fell in love with Burgundian-style Pinot Noir at an early age, and focuses on making complex Pinot Noir in California. McDonald is also the founder and chairman of the Association of African American Vintners (AAAV), a voice for Black-owned wineries and winemakers.

Aug. 4
Carlton McCoy, CEO of Heitz Cellar, hosted by executive editor Thomas Matthews. McCoy is a Master Sommelier and former wine director at Grand Award–winning restaurant the Little Nell. McCoy joined the legendary Napa winery in 2018, teaming with agriculture magnate and owner Gaylon Lawrence Jr.

July 30
Anthony Hamilton Russell, owner of Hamilton Russell Vineyards, hosted by associate tasting coordinator Aleks Zecevic. Hamilton Russell is the second generation family owner of Hamilton Russell Vineyards, the pioneering Pinot Noir and Chardonnay specialist in the strongly maritime Hemel-en-Aarde Valley, 75 miles southeast of Cape Town in South Africa. Anthony is entering his 30th year at the helm as Hamilton Russell Vineyards celebrates its 40th vintage of estate grown Pinot Noir.

July 28
Film producer and importer Martine Saunier of Martine’s Wines, hosted by senior editor Bruce Sanderson. Saunier was a pioneer in French estates, introducing Leroy, Henri Jayer and Château Rayas to the U.S. 

July 23
David Ramey, owner and winemaker, Ramey Wine Cellars, hosted by senior editor Bruce Sanderson. Ramey has influenced California’s Chardonnay supremacy during a winemaking career spanning nearly 40 years.

July 21
Roger Nabedian, general manager of E. & J. Gallo’s premium wine division, hosted by senior editor Bruce Sanderson. Nabedian’s portfolio includes 15 wineries in premier grape-growing areas of California and Washington; its LUX Wines division imports iconic wineries from Italy.

July 16
Christian Navarro, president of Wally’s Wines & Spirits, hosted by executive editor Thomas Matthews. Wally’s, with locations in Beverly HIlls and Santa Monica, is known for its large wine selection and star clientele. Its in-house restaurant holds a Grand Award.

July 14
Winemaker Paul Hobbs, hosted by senior editor Bruce Sanderson. Hobbs, based in Sonoma County, excels with Pinot Noir, Chardonnay and Cabernet Sauvignon, and consults with wineries around the world.

July 9
Chris Carpenter, winemaker at Jackson Family Wines, hosted by senior editor James Molesworth. Carpenter focuses on the small-production, highly focused wines beneath the company’s umbrella, including Lokoya, Mt. Brave, La Jota and Cardinale. 

July 7
Grand Award–winning chef Charlie Palmer, hosted by executive editor Thomas Matthews. Palmer’s restaurants, in New York, Washington, D.C., Nevada and California wine country, hold seven Wine Spectator Restaurant Awards.

July 2
Aviram Turgeman, wine director at Chef Driven Restaurant Group, hosted by senior editor James Molesworth. Chef Driven holds eight Awards from Wine Spectator for their wine lists, including a Grand Award at New York’s Nice Matin. 

June 30
Marcello Fiorentino, chef and owner of Grand Award winner Marcello’s La Sirena, hosted by executive editor Thomas Matthews. La Sirena, family-owned since 1986, is located in West Palm Beach, Florida.

June 25
Diana Snowden Seysses, winemaker at Snowden Vineyards and Domaine Dujac, hosted by senior editor James Molesworth

June 24
Maison Louis Jadot president Pierre-Henry Gagey, hosted by senior editor Bruce Sanderson

June 23
Argentinian vintner Laura Catena, managing director of Catena Zapata, hosted by senior editor James Molesworth

June 18
Napa vintner David Duncan, proprietor and CEO of Silver Oak, Ovid and Twomey, hosted by senior editor James Molesworth

June 17
French vintner Jean-Charles Cazes, owner of Château Lynch Bages and general manager of Famille JM Cazes, hosted by senior editor James Molesworth

June 16
Importer, marketer and vintner Bill Terlato, CEO of Terlato Wine Group and Terlato Wines, hosted by senior editor Bruce Sanderson

June 11
Megastar singer P!nk (Alecia Moore), owner of Two Wolves Wine, hosted by senior editor James Molesworth

June 10
South African vintner Jean Engelbrecht, proprietor of Rust en Vrede, hosted by senior editor James Molesworth

June 9
California vintner Bill Price, owner of Three Sticks, hosted by senior editor Bruce Sanderson

June 4
Joe Wagner, founder and CEO of Copper Cane Wines, hosted by senior editor James Molesworth

June 3
Michael Quinttus, president and CEO of importer Vintus, hosted by senior editor Bruce Sanderson

May 28
Napa grape king Andy Beckstoffer, hosted by senior editor James Molesworth

May 26
Sherry-Lehmann CEO Chris Adams, hosted by senior editor Bruce Sanderson

May 21
Wilson Daniels president Rocco Lombardo, hosted by senior editor Bruce Sanderson

May 19
Chef Emeril Lagasse, hosted by executive editor Thomas Matthews

May 14
Restaurateur Danny Meyer, hosted by executive editor Thomas Matthews

May 12
California Chardonnay master Mark Aubert, hosted by senior editor James Molesworth

May 7
Napa winemaker Thomas Rivers Brown, hosted by senior editor James Molesworth

May 5
Chef and World Central Kitchen founder José Andrés, hosted by executive editor Thomas Matthews

April 30
Altamarea Group beverage director Hristo Zisovski, hosted by senior editor James Molesworth

April 28
Symington Family Estates CEO Rupert Symington, hosted by senior editor James Molesworth

April 25
Heitz Cellar CEO Carlton McCoy, hosted by senior editor James Molesworth

April 23
Importer Michael Skurnik, hosted by senior editor James Molesworth

Chef Thomas Keller’s Wine Spectator Grand Award winner the French Laundry in Yountville, Calif., resumed indoor service this month with the launch of a luxurious new dining format. For $850 per person, parties of two to eight guests can book a lone table in one of the restaurant’s three storied dining rooms. The private atmosphere sets the stage for an extended version of the eight-course chef’s tasting menu, with opulent supplements included such as truffles, caviar and Wagyu beef, plus additional canapés and dessert service.

“We did this because we have been hearing from many guests who are looking for extra-special ways to celebrate milestones,” said general manager Michael Minnillo in a statement shared with Wine Spectator. “The limitations in space offer a great sense of privacy.”

The meal kicks off with a bottle of 2006 Dom Pérignon, and guests can also order from the full wine list of 2,700 selections. Overseen by wine director Erik Johnson, the world-renowned program boasts numerous regional strengths, including California, Burgundy, Piedmont, Bordeaux and the Rhône. The standard tasting menus are still available at $350 per person, exclusively for outdoor dining.—Julie Harans

Dallas Welcomes Contemporary Comfort-Food Spot Yardbird

Yardbird Southern Table & Bar has flown its way to Dallas. On Sept. 17, 50 Eggs Hospitality Group opened a fifth location for the Southern-cuisine concept in the heart of the Texas city. The new restaurant joins sibling locations in Miami Beach, Fla., Singapore and an Award of Excellence–winning outpost in Las Vegas, plus a Los Angeles location that’s still temporarily closed due to the pandemic.

“Seeing the [Dallas] restaurant community evolve firsthand the way it has, especially over the past decade, has been incredible,” 50 Eggs founder and CEO John Kunkel told Wine Spectator via email. “It seemed like a natural fit for Yardbird’s genuine, made-from-scratch Southern cooking.”

In addition to a hefty whiskey collection, there’s a wine list of more than 70 labels, emphasizing picks from California, Spain, Italy, South America and even Texas, with several reds from the Lone Star State. “Dallas has, over the years, emerged as a cultural melting pot, and we wanted to offer a wine program that reflects that diversity,” Kunkel said.

Champagnes and other sparklers are also highlighted, ideal to match with Yardbird’s signature fried chicken. Other comforting menu items include buttermilk biscuits, shrimp and grits, and pork ribs, and desserts like cobbler and deep-fried Oreos. The space itself is contemporary and open, with industrial elements like metal rivets, floor-to-ceiling windows and brass furnishings. There’s also a Bourbon tasting room on the second floor.

After the coronavirus pandemic delayed original plans to open in March, Kunkel is optimistic that Yardbird will become a welcome part of the Dallas community. “Given the current challenges within the restaurant industry nationwide, we hope to contribute to the city’s ongoing positive perseverance,” he said. “We feel confident that the time is right to safely open our doors.”—Collin Dreizen

Chef Curtis Stone Debuts Los Angeles Pop-Up

Chef Curtis Stone, owner of Best of Award of Excellence winners Gwen Butcher Shop & Restaurant and Maude, opened Picnic Society by Gwen at the Grove in Los Angeles. Opened Sept. 14, the pop-up, slated for a four-month run, offers a full-service outdoor restaurant and market shop inspired by Gwen’s menu. “The world has changed in recent months, and so has the way that we enjoy food and come together,” Stone said, explaining the inspiration behind the concept in a statement shared with Wine Spectator. “I began thinking back to the stories of early 19th century gatherings of ‘picnic societies’ in Europe.”

Guests can opt to dine on-premise or purchase one of the many picnic-ready sets to take the experience anywhere in the city. The sets include baskets, miniature tables, blankets and utensils. “With good food and the right company, you can really make anywhere in the world your restaurant,” said Stone.

The menu offers classic dishes such as steak frites, lobster rolls and salad Niçoise. Led by sommelier and director of restaurant operations Ben Aviram, the wine program has been condensed into an abbreviated selection available to-go, featuring wines from California, Italy, France and beyond.—Taylor McBride

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It has been an unprecedented year for Sonoma’s vintners, who have grappled with COVID-19, tasting room shutdowns, wildfires and smoke, but that couldn’t stop the annual Sonoma County Wine Auction from going ahead this past weekend. One of the top charity auctions held in California wine country, it went virtual for 2020, with online events and remote bidding helping to raise $1.17 million for Sonoma charities.

As with other philanthropic wine events, the Sonoma auction faced uncharted waters this year with COVID scuttling in-person events. But the Sonoma County Vintners Foundation, which organizes the event, had no plans of canceling. “Not doing it was not an option,” Clay Mauritson, proprietor of Mauritson Wines and vice president of the Sonoma County Vintners, told Wine Spectator.

Bidding for the live-auction lots opened Sept. 17, as the event held an online welcome party with special guests including former San Francisco Giants star–turned-vintner Rich Aurilia. The final minute of live bidding came two days later during a virtual auction celebration. While the total fell short of 2019’s $6.1 million, organizers were still pleased. “I am over-the-moon happy and proud,” said honorary chair Jake Bilbro of Limerick Lane. “I’m more proud of the $1.1 million we raised given the circumstances than I would have been if we had broken the record in a different situation.”

The Sonoma County Vintners reduced the number of live lots to 12 this year to keep the virtual auction celebration to around an hour. Executive director Michael Haney emceed the event on Vimeo, alongside honorary chairs Mark McWilliams of Arista, Bilbro and Mauritson. The three vintners and longtime friends added a mix of hijinks and friendly banter to the program including initially taking the stage in their briefs, to Haney’s chagrin. But after a quick wardrobe change the vintners took a more serious tone as they encouraged bidders to give generously.

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Education was front and center, with the annual Fund-a-Need lot focused on raising money to bridge the digital divide for students in need. The donations will go toward buying computers, webcams and WiFi services for students who are having trouble accessing online education during the pandemic. “What has shifted dramatically with COVID is an equitable access to education,” said Mauritson, noting that the Fund-a-Need lot has focused on third-grade literacy in recent years. He said the funds generated will address a dire need in Sonoma. “It’s going to give everyone in our community the access to the same education.”

Despite the uncertain times, wineries stepped up and bid generously to help their community. Haney started the bidding by announcing that Courtney Foley had donated $250,000 on behalf of Foley Family Wines. Benovia’s Joe Anderson, Mary Dewane and Mike Sullivan and E. & J. Gallo both donated $100,000, with other prominent Sonoma wine families pitching in as well. “With all the travesty that we’ve had over the last month, we are very hopeful that what we put together can be beneficial to the county,” said Joe Anderson in a video. When the lot closed on Sunday, it had raised $726,000.

The top live lot of the event was a trip for two to Super Bowl LVI in 2022, along with a three-night stay at Williams Selyem’s estate and five large-format bottles of the winery’s 2018 Pinot Noir. That lot sold for $32,000. Another high-selling lot was a chance for 10 people to dine at chef Charlie Palmer’s home with Boulevard chef and owner Nancy Oakes plus wines from vintner Daryl Groom’s collection, which brought in $30,000.

One of the most heartfelt lots of the day was the Kids Krewe Cuvée, which offered bidders the chance to buy bottles of a 2019 red wine produced by Bilbro, McWilliams and Mauritson and their sons, with funds going to support wildfire-relief efforts. Bilbro felt the chance for the vintners to make a wine with their kids that would help other children was a lifetime lesson. “It’s a very simple concept of giving back, and it’s probably the most rewarding feeling and action that anyone can make,” said Bilbro. “For us to be able to share that opportunity as well as teach our children, that is doubly rewarding.”

Since its inception the Sonoma Auction has raised $37 million to benefit local charities. For Sonoma vintners, the auction is about building a stronger community. “This is going to make Sonoma County a better place to live for everybody,” said Mauritson.

Zachys auction house scored big in its European debut Sept. 12, thanks to a consignment from the Grand Award–winning restaurant Enoteca Pinchiorri. The New York–based auction house sold over 2,500 bottles from restaurant owner Giorgio Pinchiorri’s world-renowned cellar in Florence, Italy, bringing in a total of $4.1 million. The event took place at Cabotte Wine Bar and Restaurant in London, but was available via livestream and overseen from the Zachys home office in White Plains, N.Y., by president Jeff Zacharia and head of sales Charles Antin.

“The decision to eventually hold auctions in London was a natural next step for us, made long before COVID-19,” Jeff Zacharia told Wine Spectator. “Our year has been going so well, despite challenges, that we decided to press forward with the sale, and we’re glad we did.”

The Zachys and Enoteca Pinchiorri partnership comes as restaurants are struggling, while collectible wines remain in demand. Some restaurants are selling their wine inventory either in retail or at auctions to help stay afloat.

“An award-winning restaurant considers its cellar a fundamental resource,” Giorgio Pinchiorri told Wine Spectator. “We have auctioned only a small part of the wines in our cellar and the reasons for doing so have been the reorganization of our cellar and the funding of new restaurant projects.” A Grand Award winner since 1984, the Florence restaurant has 80,000 bottles in its cellar.

The auction took place Sept. 12, with 864 lots featuring some of wine’s biggest names, including Pétrus and Château d’Yquem bottles dating back to the 1920s. The auction sold 100 percent of its lots, mostly to European bidders, while setting 226 world records.

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Record breakers included a single magnum of Henri Jayer Richebourg 1979 and a Georges Roumier Musigny 1990, which sold for $60,400 each. A single imperial (6 liters) of Pétrus 2009 was picked up for $54,000, while a bottle of Jayer Richebourg 1985 sold for $44,500. A methuselah (Burgundy’s 6-liter bottle) of Domaine de la Romanée-Conti Romanée St.-Vivant 1981 fetched nearly $40,000.

Zachys’ London operation didn’t take shape overnight. The auction house assembled a team in Europe four years ago, and the original plan, pre-pandemic, was to celebrate the long-awaited expansion with a week of events culminating into a large live auction, but Zacharia says virtual auctions are and will continue to be a great source of growth for the family-run business.

“Nothing will change the excitement and camaraderie of a live auction, but these ‘studio sales’ are much easier logistically, so we can have more of them,” Zacharia said. “And our bidders love them.” Zachys is already planning a second London auction in November.

According to Zachys head of Europe Christy Erickson, Enoteca Pinchiorri’s owners felt it was the right time to let go of some of its wines, but the majority of the cellar still remains. The restaurant has consigned additional large-format bottles to Baghera Wines Auction & Trading for a sale later this year in Geneva.

Troy and Jill Campione were on the couch watching a Disney sing-along skit and sipping Piper-Heidsieck Champagne when inspiration struck. The six-time Video Contest finalists decided to add their own wine-centric lyrics to Beauty and the Beast‘s hit song “Be Our Guest” for this year’s “Wine at Home” theme, and film a music video. The end result, “Drink the Best in House Arrest,” took first place in this year’s Wine Spectator Video Contest.

The homemade video was shot over the course of two days, almost entirely on an iPhone, and voice recorded in a closet. “Since the video was a musical parody, we had to conjure our inner thespians and bring it all to the screen, a menagerie of hidden talents including singing and dancing, all while drinking and juggling a glass of wine,” Troy Campione told Wine Spectator. “Plus, we needed to synchronize our on-camera shenanigans with our pre-recorded song.”

Troy’s passion for wine started in 2000, when he moved to California and began hosting business dinners. He says the song’s lyrics borrow from his extensive tasting at events such as Wine Spectator‘s Grand Tour, and sommelier classes. Luckily, the filmmaking responsibilities were handed to his daughter, Madison, who shot and co-directed the production, along with videos from previous year’s contests. It has now become the “Campione family tradition.”

This year’s biggest challenge for the Video Contest veterans was working with animals. Although it felt like a wild card, their rescue pets Benji and Beauty performed on cue, “leading us to believe that they may have had acting careers in their past,” Campione said.

This year’s contest came during a difficult year, and the Campiones wanted to show viewers that “Wine provides an important social reprieve where good times can be had and shared, even if from a distance … that your penciled-in French mustache doesn’t have to be perfect when you are having fun.” The Campiones’ Grand Prize includes two full weekend passes to Wine Spectator’s New York Wine Experience in 2021, where the video will be screened for more than 1,000 attendees.

This year’s second-place winner, “New Normal,” from Stoller Wine Group, focused on how wine and technology have brought us closer together during the pandemic. The video gives viewers a glimpse of the isolation, uncertainty and negativity that the pandemic has created through the lens of a young woman’s experience, but offers a hopeful message about wine’s power to transport us, and that our wine-tasting friends are virtually just a click away.

“We felt that it was important to capture the ways we have all been communicating, coming together and ultimately escaping, if only briefly, by showing how wine can whisk you away to another world,” Stoller marketing director Jenna LaCroix told Wine Spectator.

This year’s third-place winner, “2020: A Year to Shred,” takes viewers on a skateboard ride, delivering wine to friends around the city in a safe manner. The short video was created by Thai filmmaker Tina Termsomket, who also won the Video Contest in 2013. With special effects, a touch of humor and a skateboard primarily made out of a wine barrel, Termsomket shows viewers how “Wine at Home” can still be safely enjoyed and shared.

Catch the rest of the inspiring 2020 Video Contest finalists, and find your own favorite among our winners, finalists and honorable mentions.

Diego Planeta, the tireless force behind both his family winery’s success and Sicilian wine’s campaign to gain international respect, died Sept. 19. He was 80 years old.

“He has certainly been one of the most influential people in the Sicilian wine renaissance, and I will greatly miss our discussions about the future of Sicily,” said Alberto Tasca d’Almerita, who heads his family’s winery with his brother Giuseppe. “One of Diego Planeta’s greatest contributions was in the way he always thought about Sicily as a collective island and never just as an individual.”

Planeta’s most tangible legacy is the wine company that bears his family’s name, now run by the next generation and encompassing five wineries spread across Sicily. But Planeta started as a grapegrower and spent decades pushing Sicily toward the production of quality wines and promoting them around the world.

In 1973, Planeta began what would be an almost 20-year term as president of Sicily’s most successful wine cooperative, Cantine Settesoli. Planeta’s father was a founding member of Settesoli in 1958. It was established to protect grapegrowers at a time when prices were at an alarming low, driven by Sicily’s reputation as a source for poor-quality bulk wine.

Today Settesoli includes 2,300 members farming nearly 5 percent of Sicily’s total vineyard acreage. As president, Planeta improved the quality of the cooperative’s value-oriented MandraRossa label. He solicited the expertise of famed consulting enologist Giacomo Tacchis. In 1989, Planeta hired Piedmont-born enologist Carlo Corino to integrate modern winemaking technologies Corino learned during time working in Australia.

“His work at Settesoli was unbelievable, not only because he created a successful brand but because he proved the ability to join together hundreds of grape producers,” said Tasca d’Almerita.

During Planeta’s tenure he also established a progressive partnership with the Instituto Regionale della Vite e del Vino (IRVV). As part of this partnership the IRVV helped fund experimental vineyards of international varieties. Planeta hypothesized that in order to produce quality wine from Sicilian varieties, the island’s producers needed to first understand how to do so with benchmark grapes like Cabernet Sauvignon and Chardonnay.

“At the time, he seemed mad to everyone else in Sicily,” said Francesca Planeta, Diego’s daughter, in a 2014 interview with Wine Spectator. “But he had the vision that we had to do it to save Sicilian viticulture. He didn’t do it just for Settesoli, he did it for the whole of Sicily.”

Settesoli began to pay skeptical growers to plant international varieties, based on the promising results of the IRVV work. Co-op members ultimately applied the farming and winemaking techniques they learned to local varieties.

Planeta began commercial production from his family’s historic vineyard holdings located in southwestern Menfi, bottling his first wines in 1995. The wines were an overnight success. In 2000, the Planeta Chardonnay Sicilia 1998 rated 91 points on Wine Spectator’s 100-point scale and the Merlot Sicilia 1997 rated 90 points. The Chardonnay earned a spot among Wine Spectator’s Top 100 Wines of 2000, the first wine from Sicily to be included in the annual list.

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Planeta continued to champion all Sicilian wine. In 1998 he collaborated with Lucio Tasca d’Almerita and Giacomo Rallo of Donnafugata to establish Assovini Sicilia, a private organization promoting the island’s wines.

Though Planeta is known for championing international varieties, he saw that work as ultimately in pursuit of quality production from the island’s local grapes. While the wine world was raving about his Chardonnay, Cabernet and Merlot, Planeta was purchasing land in other parts of Sicily to explore the diversity of the island’s terroir and its ability to produce distinctive wines from native varieties.

Working with his daughter Francesca and nephews Santi and Alessio, who heads the winery today, Planeta added four new boutique wineries between 1997 and 2013. Each is dedicated to the production of different native varieties, from Frappato at the Dorilli estate in southeastern Sicily’s Vittoria to a Nero d’Avola-Nocera blend at Capo Milazzo’s La Baronia property in the island’s northeast corner.

With his warm and congenial personality, often speaking of his beloved Sicily, Planeta was a venerated ambassador for his region’s wines. “Diego was an inexhaustible source of wisdom, ideas and vision,” said Antonio Rallo of Donnafugata.

Sustainable seafood has been a hot topic since the early 90’s when the sustainable seafood movement began. It is especially important to support this movement now as our oceans are still being exploited at an alarmingly high rate and extinction is threatening many species of marine life.

All of the seafood we offer at Urban Plates is sustainably sourced. We offer a combination of wild caught and farm raised options.

So, what can we do to help support the sustainable seafood movement? This question can be overwhelming at times and the answers confusing, especially when consuming fish in restaurants. Urban Plates is committed to supporting sustainability in our restaurants and our ingredient sourcing is one of our top priorities to ensure we are upholding this standard. We have created a set of criteria that all our seafood must meet to be served in our restaurants. In creating these criteria, we had to spend time researching what sustainable seafood means and how best to source product. Here are some tools on how to navigate making the best choice for consuming sustainable seafood in order to preserve and improve the ocean, marine-life and fisheries.

What does sustainable seafood mean?

Sustainable seafood is either caught or farmed (aquaculture) in ways that consider the long-term vitality of the species being harvested and the social impacts. Sustainably sourced seafood minimizes the environmental impact on the ocean and ocean wildlife, prevents overfishing, identifies and protects habitats and takes into consideration the social and economic impacts on communities from which seafood is sourced.

How can we support sustainably sourced seafood?

Identifying the source is a great first step. How and where the seafood was caught or how it was farmed will help you avoid consuming seafood that is not sustainable. Asking questions tells the restaurant, store or company that customers care about how their seafood is sourced. If the source is unknown then the safest option is to avoid purchasing there. Ideally this will spark a bigger conversation and help push the company in a direction to better understand where their products come from. Businesses in the community play a crucial role in ocean conservation and they listen to you, their customer. Asking for sustainable seafood will start the process of making a difference.

The next step is to educate yourself on the best choices that promote sustainability. There are organizations around the world that are dedicated to studying and promoting sustainable fisheries and they have made seafood guides available. Choosing a guide that is based on science is important. These are some great options: Monterey Bay Aquarium’s Seafood Watch, the Safina Center at Stony Brook University and Environmental Defense Fund’s Seafood Selector.

Many of these guides are available on mobile apps so you can easily check the guide based on the answer to your question of where the seafood is from and how it was caught or farmed. The guides will give you an idea of if the product is a best choice, good alternative or not recommended. This makes the decision easier and helps you weed out places that aren’t supporting sustainably sourced seafood.

Another thing to consider is how far your seafood traveled and what type of carbon footprint that has. When you buy local seafood with sustainable methods the carbon footprint is significantly reduced. Local seafood also has the added benefit of supporting local businesses.

Trying new species of seafood or less popularized varieties helps relieve overfishing of species that are at risk. This is also a great opportunity to expand your palate and discover new favorites and possibly learn some new cooking techniques.

Aquaculture has gained momentum in recent years and the Monterey Bay Aquarium predicts the majority of fish we eat in the next decade will be farm raised, not wild. I often get the question: “Isn’t wild caught seafood better than farm raised seafood?”

The answer is that both wild caught and farm raised seafood have their pros and cons.

Fishermen use a wide range of gear and every type has its own affect on the ocean. As a consumer you can make a difference by choosing to purchase seafood that is caught using a method that has the minimal impact on the environment. Like wild caught seafood, farm-raised seafood has many farming systems and each has its own distinct environmental footprint. By choosing seafood that is farmed using the better production systems you can play a positive role in reducing the potential negative impact of aquaculture.

The next comment or question I often hear is: “if it’s not wild caught it doesn’t taste good.” This is a very subjective matter since everyone’s taste buds are unique. There is no right or wrong on this topic, but I will say that not all species are available year-round. So, if you really want wild caught salmon out of season for example it will likely be frozen, which does have an affect on the flavor and texture. Farm raised salmon, as an example, can be harvested year-round, has a consistent flavor profile and doesn’t have to be frozen.

In an effort to reduce overfishing of wild salmon we chose to source a sustainably farm raised salmon as a good alternative to wild caught salmon that is only available fresh during a short season. Our north Atlantic salmon is raised in the Pacific Ocean in low density marine net pens. We have taken our sourcing even further by ensuring our salmon is certified by Aquaculture Stewardship Council (ASC) and Best Aquaculture Practices (BAP) with a 4-star rating, which both ensure that the salmon is being farmed safely, sustainably and responsibly. This also means the farming practices have less of an impact on the surrounding eco-system and the fish have a better environment. Additionally, this type of aquaculture has good alterative rating from The Monterey Bay Aquarium. Our salmon is fresh, never frozen, never given steroids or added hormones.

 

We offer a hand- line wild caught ahi tuna from Indonesia and the Western Pacific Ocean. It is Fair Trade Certified, in the process of being MSC certified sustainable and has a “Best Choice” rating from the Monterey Bay Seafood Watch. It is never treated with dyes which alter the color. Our purveyor has even taken the extra step of collaborating on a program called The Fishing & Living TM. This program promotes sustainable fisheries and enhanced living conditions for fishing communities through improved fishing practices, education promotions, and donations.
We take great pride in all of our menu offerings and the ingredients we source. I will be delving into other ingredients in future blogs, but you can expect the same high level of criteria and standards that we use with our seafood sourcing to be applied to all of our ingredients. This is part of our commitment to offer you wholesome, balanced, healthy food made from scratch using the best quality ingredients at an honest value.

I hope this blog has given you some easy-to-use information that can help you navigate sustainably sourced seafood and if you have any questions I would be happy to help!

Cheers,

Chef Jim

The post Chef’s Blog: Urban Plates Sustainable Seafood appeared first on Urban Plates.

The holiday season is in full swing! Thanksgiving has come and gone with the blink of an eye and the New Year will be here in a flash. During the holidays, it can be difficult to slow down and fully appreciate this special time of the year with friends and family.

Even as a chef I sometimes need a break from the holiday pressure and appreciate not having to cook every meal. It’s a great relief to know that I can conveniently “choose good” in the midst of indulgence during the next couple of weeks.

Urban Plates is committed to offering you real food that is nourishing, nutrient-rich and flavorful. Our food starts with high quality, carefully-sourced ingredients. I believe that by starting with the best ingredients we create great-tasting food with time-tested culinary techniques. In doing so, we eliminate the need for preservatives and unhealthy additives and maintain the naturally occurring nutrients that fuel our body and mind.

Fortunately, wherever I’m shopping this season I find myself close to an Urban Plates. This makes it easy to take a break from my holiday “to do” list. What a relief it is to escape the busy shops and parking lots to recharge in the comfortable and welcoming atmosphere of my local Urban Plates.

Hand-Made and Customizable Salads

Our entrée salads are a perfect option to satisfy your hunger and get a healthy well-rounded meal. Each salad is crafted to be a great source of nutrients with hot, hand-carved proteins, plenty of raw and unprocessed fruits, vegetables, nuts, and fresh house made salad dressings. All of the oils used in our dressings are GMO-free and organic. Our spicy peanut dressing is a great example of our commitment to the highest food quality. We make this dressing by starting with hand sliced scallions, raw ginger and garlic. We lightly sauté them to heighten the flavors, add a touch of brown sugar and gently simmer to caramelize the sugars. We deglaze the pan with fresh orange juice and rice wine vinegar and then finish the dressing with peanut butter and some chili! Each salad has its own unique flavor profile with the perfect house made dressing to compliment all the ingredients.

Hearty Soups

If you don’t have time for a full meal our soups are a great way to warm your body and soul. Our popular vegan tomato basil soup is made with organic tomatoes, organic carrots, fennel, fresh raw basil, balsamic vinegar and is finished with coconut milk and nutritional yeast. Our tomato basil soup is a healthier alternative to the traditional cream based soups. It has all the flavor and creaminess of a traditional tomato soup, but we make ours with coconut milk and nutritional yeast instead of heavy cream and cheese. The coconut milk provides a great mouth feel, many nutrients and lauric acid, a medium- chain fatty acid that’s easily absorbed and used by the body for energy. The nutritional yeast gives the soup a nutty and cheesy flavor while providing protein and B-complex vitamins, great for helping the body convert food into energy.

Urban Plates Replenishers

To finish off your break, one of our Replenishers is the perfect complement to your meal. All our Replenishers are made with fresh whole ingredients to provide you with real flavors and plenty of nutrient benefits. We have a wide variety of options ranging from our popular fresh lemonade made with organic lemon juice and lightly sweetened with organic sugar to our seasonal green juice made with organic baby kale, celery, cucumber, seasonal fruits and no added sugar!

Urban Plates Gift Cards

Even though you might be on a shopping break, Urban Plates can easily help with your gift list with our gift cards. You can customize the gift amount on each card, making it easy to use as a stocking stuffer or a treat for your foodie friend or family member. Our gift cards are also a great contribution as a donation for individuals and families in need during the holiday season. You can “gift the taste” of Urban Plates whether you’re in the restaurant of online.

Entertaining at Home

Urban Plates is happy to help you spend more time with family and friends, enjoying their company and relaxing. Our Family Meals are available during the holiday season and are designed to feed four or more people. You can conveniently order these affordable meals for take-out or delivery. We are offering a choice of our Chimichurri Grass-Fed Steak, Habanero Mango BBQ Ribs, Grilled Free-Range Chicken, Turkey Meatloaf and Honey Mustard Salmon paired with two large seasonal sides of your choice and grilled rustic bread.

We source all of our proteins from trustworthy farmers and ranchers that never administer antibiotics or added growth hormones and practice sustainable farming methods. As a chef, I feel it is my duty to honor their hard work by preparing our proteins simply on our grill or in our ovens. Our sauces and marinades are all made in house with clean ingredients, designed to complement the protein and not mask the natural flavor profiles.

If you are entertaining a larger group (15 to 50 or more), our Chefs can take care of your needs with our convenient Catering Menu. We can create your whole meal or provide you with seasonal sides and desserts to pair with your main course. With so many options on our menu you can easily satisfy everyone’s requests and dietary needs.

Our sides are always made in small batches throughout the day and can be ordered easily for pick up or delivery. Some of my favorites for holiday meals are the macaroni and cheese, roasted brussels sprouts with turkey bacon, miso mushroom sweet potato sauté, chilled beet salad with goat cheese and superfood salad. Everyone in my family loves sides, but making all the favorites gets pretty time consuming. I know that Urban Plates sides are all delicious, healthy and made the way I would make them, so I feel good bringing them to share with everyone.

Probably one of the most holiday associated foods are desserts! It’s a time to celebrate and desserts always add that festive touch of joy and excitement to the end of a meal. We have pastry chefs in every Urban Plates location making all of our desserts from scratch with real ingredients. We don’t use any bases, flavorings or additives to make the pastries. Each component of our desserts is made in house. For example, our hummingbird cake layers are made with hand smashed bananas that we ripen until they have the perfect texture and sweetness. We fresh-chop the pineapple and raw walnuts and mix the cake batter by hand, not machines. The cake layers are filled with fresh chopped pineapple and our addictive cream cheese frosting.

All of our pastries are available during this holiday season, either as individual treats or dessert platters. Whole cakes and the mango tart are great for sharing and can be pre-ordered for your event.

All our locations will be open Christmas Eve from 11am – 8:30pm and closed on Christmas Day. We will also be open New Year’s Eve and New Year’s Day from 11am to 9:30pm. We look forward to seeing you and sharing our made-from-scratch food with your family and friends.

Warm Holiday Wishes,

Chef Jen

The post Take a Break from Holiday Shopping. Good is Served. appeared first on Urban Plates.

The excitement of the new decade is behind us and I am beginning to settle into the winter season. The energy (and occasional chaos) that comes with the New Year has calmed and I am enjoying the cold weather, calmness of early days inside and embracing the season’s hearty winter produce in my kitchen. As always, the season and local produce harvest guide my cooking. For many, winter can be a tough time to find fresh produce as much of the country is covered in snow or too cold for most of the “exciting and showy” produce of the other seasons. Yes, tomatoes and berries are still available right now in the store, but they don’t taste like much and honestly, they don’t have the same nutritional benefits as they do in their true season. I skip over these items and head for the brussels sprouts, kale, root vegetables, cabbages and other winter produce. These items shine this time of the year and they have the most flavor and nutrition to offer in their peak season. This is the heart of seasonal cooking and I believe it leads to an overall balance for the year. At times it may feel like I’ve overdone it, like eating too much of the same items, but as soon as I begin to feel that way new produce emerges and it’s time to embrace the next season and harvest of new produce. I love cooking this way and feel that it naturally nourishes my body with what it needs for the time of the year.

While we have a core menu at Urban Plates that offers items you can always count on being fresh and made from scratch we like to highlight produce and cooking methods with our seasonal menu changes. This month we are offering some new items and focusing on some of our core offerings that are especially delicious right now due to the ingredients being in their peak.

Plant Based Bowls
Our newest addition to the menu is our Plant Based Bowls. These are a great way to fuel your body with nutrient dense ingredients bursting with unique flavor profiles.The chickpea & sweet potato bowlis a beautiful composition of seasoned chickpeas and lentils, chilled roasted sweet potatoes coated with chia seeds, and a crunchy, harissa spiced cabbage and pea salad. We drizzle everything with our vegan kale pesto and finish the bowl with goji berries.

Our beet & avocado bowl is a bright combination of organic white & red quinoa tossed with roasted tomato pesto, chilled roasted beets coated with hemp seeds, pickled onions and a crisp raw cabbage- walnut salad tossed with our miso lemongrass dressing. Both bowls are vegan, gluten free and rich with vitamins, antioxidants, fiber, plant-based protein and omega-3 fatty acids.

Lamb Osso Bucco

The lamb osso bucco we introduced with our fall menu is another perfect winter weather meal option. The grass-fed lamb shank is slow cooked in a red wine reduction sauce and finished with a bright herbaceous mint gremolata. We serve the fork-tender osso bucco with our luscious mashed potatoes and a slice of grilled rustic bread. I find this dish hearty and satisfying without being heavy, the perfect comfort meal.

Scratch-Made Sides

Our hot sides are always a great accompaniment to your meal this time of the year, warming and satisfying. While our core hot sides are available year-round, I think the roasted brussels sprouts with turkey bacon are at their best right now. The colder weather is the perfect condition for growing delicious tender brussels sprouts. Unlike many fruits and vegetables, they can withstand and thrive in the colder winter season. We cook them at a high heat in our ovens and then finish them in small batches on our sauté line with sweet yellow onions, turkey bacon, garlic and a splash of lemon juice. If you haven’t had them recently or ever, make sure you give them a try on your next visit!

We’re introducing a new red & white quinoa hot side this month. Quinoa (pronounced keen-wah) is a seed that acts like a grain. Gluten free and containing all nine essential amino acids, antioxidants and a variety of vitamins and minerals, quinoa is a great option if you are looking for a healthy carbohydrate, high in protein and fiber. We start by cooking our quinoa with scratch made vegetable stock, toss it with our preserved lemon vinaigrette, fresh parsley and finish it with roasted tomato pesto. This side has a beautiful nutty base flavor brightened by the preserved lemons and tangy tomato pesto. It has a great nutritional profile containing all nine essential amino acids, antioxidants and a variety of vitamins and minerals. It’s a great option if you are looking for a healthy carbohydrate, high in protein and fiber.

Beets are another winter season crop that peak this time of the year. While we’ve had our beet fennel walnut cold side on the menu since the opening of our flagship restaurant, we wanted to try a new flavor profile this year. Our chefs crafted a miso lemongrass dressing that adds a lightly creamy texture to the beets with a mildly spicy, salty umami profile that balances perfectly with the earthy sweet flavor of the beets. We finish this side with hemp seeds and you can add goat cheese upon request. This is a low-calorie side high in vitamins.

Seasonal Replenishers

All of our replenishers are made with fresh whole ingredients to provide you with real flavors and plenty of nutrient benefits. Our popular Super Green replenisher is returning to the menu while kale is at its peak. We blend organic baby kale, celery, cucumber, fresh lemon juice, raw ginger, parsley, pineapple, chia seeds and organic apple juice until it is perfectly smooth. It has a light body with a perfect balance of vegetable and subtle natural fruit sweetness. We’ve added no sugar to this drink and let the fruit naturally sweeten it. This replenisher is packed with nutrient dense ingredients that boost your immune system! Kale is loaded with antioxidants that can help lower cholesterol. Ginger has excellent anti-inflammatory benefits and chia seeds contain omega-3 fatty acids, protein, fiber and calcium.

New to the menu is our Cantaloupe Mango replenisher. This bright orange drink is an excellent pick me up on those dreary days when you’re missing the sun and in need of some vitamin C. We blend fresh cantaloupe with mango, pineapple, organic apple juice and a pinch of stevia. The tropical mango and pineapple add a nice acidity to the sweet and naturally creamy melon, making this a luscious replenisher full of vitamin C & A, antioxidants and fiber.

Coconut Lemon Cake

Our ever-popular coconut lemon cake is returning this month for the season. It is a stunning dessert made with coconut milk cake layers filled with fresh lemon curd, coconut whipped pastry cream and finished with toasted coconut. The creamy rich coconut is balanced by the refreshing tart lemon and makes this cake irresistible.

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