All about Men and the women who love them!
Florentine Kitchen Knives can be found in the kitchens and dining rooms of restaurants such as Disfrutar and The Jane.
Learn how to plate like a chef at home using basic things like a bar of chocolate, an apple corer and a spoon.Soft, tender, oh-so-flaky biscuits the whole family will love! With crisp bacon and maple syrup, what could be better, right?
Anything that has the word maple in it is already a winner in my book.
Maple cookies, maple scones, maple donuts, maple cupcakes, maple butter.
All win, win, win.
And now, we have maple biscuits, which is basically the next best thing since sliced bread.
These bad boys are warm, tender, and so perfectly flaky. I mean, look at all those layers!!!
But the best part is not the bacon, not the maple syrup, and not how perfectly sweet and savory they are.
It’s how these biscuits are served: hot out of the oven, brushed with all the maple butter goodness in the entire world.
Soft, tender, oh-so-flaky biscuits the whole family will love! Wtih crisp bacon and maple syrup, what could be better, right?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
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Yankees home-game attendees will have noticed something new pop up this season at Yankee Stadium: a wine bar from City Winery, the restaurant, urban winery and entertainment venue chain that includes Wine Spectator Restaurant Award winners in Atlanta, Boston, Chicago and Nashville, but calls the original Manhattan outpost home field. The stadium bar opened Aug. 27 for the last stretch of the Major League Baseball season; Unfiltered and Turning Tables, Wine Spectator‘s leading authorities on all things sports and dining, respectively, made the trek to the Bronx this past Friday, Sept. 21, to take in a ballgame and a few cups of the finest City Wine.
“It just makes sense: a local New York City winery partnering with the iconic baseball brand of New York City,” said Avi Kent, chief growth officer of City Winery. The folks at Yankee Stadium were looking for a wine experience and started talking to City Winery execs earlier in the summer. Christopher Buffa, general manager of concessions at Yankee Stadium, said that while there are bars around the stadium that offer wine, none of them were dedicated to it. But are there actually hoards of wine-loving baseball fans clamoring for an alternative to Bud Light? “Yes, you associate beer and baseball together, but there’s 40,000 people here, people want different offerings,” said Kent.
The bar is located near Gate 6, one of the highest-traffic areas in the stadium according to Buffa, in a little enclave where you can stand around a couple City Winery–branded barrels and knock a few back before first pitch. Four wines are currently on tap, including three from City Winery: the Sauvignon Blanc Lake County Windrem Vineyard 2017, the Rooftop Rosé Mendocino 2017 and the Cabernet Sauvignon Washington 2016. City Winery also has two offerings on deck by the bottle, the Chardonnay Sonoma Coast Scopus Vineyards 2016 and the Cabernet Sauvignon North Coast 2016, as well as a few other selections such as Moët & Chandon bubbly and the Yankees’ very own Cab.
The taps are poured and bottles “decanted” into plastic carafes (which you can take home as a souvenir!). The City Winery bottles are $60 each; all wines on tap are $12.49 a glass and $40 to fill a carafe. On a recent night when the Yankees were playing the Baltimore Orioles, patrons were lined up to get a taste of the wine offerings. Rosio, a bartender on duty that night, said the bar was a homerun, and that she had observed a particular type of clientele. “You can tell it’s people who are looking for wine and can’t find it, so go for something else,” she said, adding that the most popular orders were the rosé and Cabernet on tap.
And on several occasions, Rosio had seen people with a glass of some minor-league wine or other from a nearby concessions stand discover the City Winery bar as they walked by, and promptly abandon their purchase for a taste of the promising rookie wine that’s just joined the team.
“We’re already talking about ways to enhance it next year,” said Kent. “We’re excited about a long-term partnership here and exploring what else we can do, both within this room and elsewhere in the venue.”
On game day, the Yanks dispatched the O’s as confidently as we did a carafe of Chard, 10-8 (both performances completed in nine innings). The next day, the AL East rivals faced off again, but this time, the bigger wine splash landed down in the clubhouse. By knocking off Baltimore 3-2, the Bombers secured a playoff spot and celebrated in the traditional fashion: draping clubhouse furnishings in plastic sheets, donning goggles and blasting bottles of Chandon bubbly all over the room and each other. There’s plenty of baseball left in the season, but we’d advise City Winery to start stocking up trophy-shaped carafes and wineglass helmets should our hometown heroes make it back to the World Series.
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In 2006, chef Chantel Dartnall opened Restaurant Mosaic at her family’s Orient Hotel on a nature reserve outside Pretoria in South Africa’s Crocodile River Valley as a showcase for the European techniques and cuisine she had honed in Michelin-starred kitchens in the United Kingdom. But her surroundings—nearly 700 acres of “the most pristine nature you can imagine” in the Francolin Conservancy—soon became a guiding inspiration. She now defines her approach as “botanical cuisine—to feature Mother Nature on a plate, where each dish is designed to reflect the beauty, balance, harmony and purity that you find in nature.”
That harmony extends to wine selections and pairings. Dartnall, 38, runs the restaurant with her father, Cobus Du Plessis, and mother, Mari Dartnall, the wine director and general manager, respectively. The family takes pride in showing off local Cape wines, which comprise some 60 percent of Mosaic’s cellar. With 6,000 selections and 75,000 bottles of inventory, Mosaic has one of the most extensive programs in Wine Spectator‘s Restaurant Awards program, earning our highest honor, the Grand Award, in 2018; the list also has exceptional reserves of Burgundy, Bordeaux and Champagne (the Jacquart Brut Mosaïque is a current favorite), as well as depth in Italy, Portugal, Germany and Spain. Every year, Dartnall, her family and her wine team make trips to vineyards and cellars in different parts of the world to shop for wine. Then, to complete the pairings, “we visit the markets, and that is how the influences and the flavors and the inspiration of those countries come together in dishes.”
Dartnall began cooking at a young age, attending culinary school and then working with Paul Rhodes at Chez Nico at Ninety Park Lane in London, and British chef Michael Caines. When she returned home to South Africa, Dartnall’s cuisine blossomed into something melding Western and Eastern influences with backyard ingredients. Dartnall spoke to editorial assistant Brianne Garrett about how she develops Mosaic’s unique pairings, the dynamics of going to work every day with her immediate family and a new ongoing project that’s keeping her busy.
Wine Spectator: What inspires your cooking style and techniques at Mosaic?
Chantel Dartnall: Everyone always asks me what style of cooking I have, and the closest interpretation that I could give is that we do botanical cooking. The one reference I could give is Michel Bras in Aubrac, France. It’s a very natural, very earthy approach. In the portrayal of this philosophy and inventing these dishes, we’ve become a lot more focused on really featuring the purest elements on the plate. It is not only about capturing nature’s natural nuances, but also to focus on [improving] the experience for my guests by studying the medicinal properties of the edible herbs and flowers I include in the menu to aid in digestion, promote blood circulation and a general feeling of wellbeing. For example, fennel aids digestion and stops bloating and the hibiscus flower helps to reduce the symptoms of alcohol.
WS: What’s your approach on food-and-wine matching, and what are some favorite current pairings at Mosaic?
CD: There are a lot of local wines, because we love supporting our local industry. But when it comes to the pairing, we need to see what is in season, what is in harmony and also which of the wines in our cellar are at their optimal “drink-after” date. So we listen to winemakers at this point if they say, “You know what, my wine needs to age five years, I suggest that you pull it out of the cellar [then], retaste it and then try and see if there’s a dish that complements it.” So we take those notes into account when we do our pairings.
I think my ultimate favorite we are currently featuring is the 2013 Lismore Chardonnay from a local South African producer in Greyton, Samantha O’Keefe. It’s just the most feminine Chardonnay that you can imagine. And we’re pairing this with a dish that I call the “Francolin’s Forest Fungi”—a wild mushroom and black truffle risotto.
We’ve also got the “The Flavours of Indochine” on the menu [suckling pig, coconut curry and star anise], and we’re serving this with a Trimbach Gewürztraminer Reserve 2007, which is just really combining with those exotic oriental flavors [in the dish] and is magnificent!
WS: What’s the dynamic like working alongside your family?
CD: Everybody always says that you should not work with family, but for me I find that there’s nothing better than working with family because it’s very hard to find people that share your passion and enthusiasm, putting in all of those hours just because they have the same goal. So my mom is with me every single day, she’s on the floor as my maître d. A very, very large portion of what happens overall, including the maintenance of the garden, everything is her hand.
Cobus, my dad, is the mastermind behind all of the design, including the architecture, the wine cellar. I think what makes us special is that everybody that comes through the door says it literally feels like they are visiting a family home. Irrespective of the fact that it’s a fine dining establishment, it’s a comfortable and welcoming environment.
Most of my staff has also been with us every since we opened the restaurant and they’ve come with us the entire journey. Moses Magwaza, our sommelier, initially started as our gardener, and he is in the final processes of his [sommelier] examinations.
WS: Are you working on any exciting projects heading into 2019?
CD: I am also happy to say that I am having a lot of fun working on my cookbook. It’s a rather lengthy prospect and the aim is to release toward the end of 2020, when Restaurant Mosaic celebrates our 15th birthday. One version is all hand-bound and will be filled with real pressed flowers and leaves with hand-written recipes. So this is a long-term project.
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Peruvian chef Pía León has been named the Best Female Chef in Latin America with her newly opened Kjolle restaurant in Lima.
A restaurant in Wales is the latest to request not to be included in the Michelin Guide and to return its star, citing the workload needed to maintain it.When Lev Spiro began receiving residuals from his work in film and television, he did what any enterprising young director would do—invest in Bordeaux futures. “My wife said, ‘You’re crazy!’ ” he says, laughing. “Of course, she’s changed her tune on that.”
Like a self-financed cult film, Spiro’s initial outlay has enjoyed a long tail, paying dividends to its creator 15 years down the line. Just shy of 600 bottles, the collection is focused on Bordeaux, with smaller allocations of Burgundy, California, Italy and Spain. For Spiro, whose credits include The Tick, currently airing on Amazon, and the Netflix dramedy Insatiable, as well as TV stalwarts such as Orange Is the New Black, Modern Family and Gilmore Girls, it’s a fantasy come to life.
His introduction to wine took place far from Hollywood, in a “very good continental dining room” in Madison, Wis., where he worked as a waiter while attending college. “I got to taste a lot of really excellent French wines that way,” he says.
You’ve seen this movie before: Man buys wine fridge, fills it up. Man buys bigger fridge, fills that too. Finally, man and his wife—writer-producer Melissa Rosenberg, who penned the scripts for the five Twilight movies, was head writer on the first four seasons of Dexter and is the creator and showrunner of Jessica Jones—design and build their dream home, thereby creating exciting new possibilities for wine storage.
At first, the home cellar resembled a crawlspace more than a cave. “It was going to be kind of a small room that you had to access from the outside and duck your head through a hatch with a 4-foot-high ceiling,” he says. But in the course of blueprinting a basement mechanical area, the architects approached Spiro with a better idea. “They said, ‘You know, we could put a stairwell down there and make it a little bigger and give you an actual wine cellar,’ ” he recalls. “And I said, ‘Yes!’ ”
The space began as a blank slate—”a big concrete room.” Combining ideas he’d developed through Internet research with practical recommendations from a designer—space to hold glassware, dedicated storage for large-formats and cases—the dungeonlike atmosphere of the basement gave way to the warm, inviting character found elsewhere in the home.
“I wanted two things in the cellar,” he says. “I wanted it to be beautiful. But I also didn’t want a lot of chemicals. I wanted the wine to breathe good air. So [the cabinetry] is all walnut and it’s coated with olive oil. It smells really good in there.”
Spiro quickly set about stocking the 1,250-bottle-capacity space. Among his treasures are bottles of Haut-Brion 2000, 2001 and 2007, as well as verticals of Angélus, Larcis Ducasse and Smith-Haut-Lafitte. In addition to his beloved Right and Left Bank reds, he has also developed an appreciation for California Cabernets and blends, citing Duckhorn’s The Discussion bottling, Trujillo Madelynne and Cardinale as current favorites.
He tempers his connoisseurship with realism and restraint. “I don’t go crazy,” he says of his purchasing habits. “I will keep buying futures, two or three cases a year, because I anticipate my personal drinking window extending for another 40 years or so.”
For now, the goal is to drink it all, preferably with friends and family. “In our circle, I’m the proselytizer of wine,” says Spiro. “I like taking people down to the cellar and showing them around, and they talk about which bottles they’re going to try and steal when I’m not looking.”
Spiro is eyeing new categories for expansion in the future. Trips to Burgundy, Spain and Italy have opened his eyes to the riches of those winelands, and in a nod to Rosenberg’s tastes he is upping his stores of Chardonnay. “I got her into Chassagne-Montrachet, which is my favorite white wine.”
But perhaps the ultimate addition to the collection would be a case of the still-unbottled Château Spiro. “I have a fantasy of growing grapes on my property and making wine,” he says. To weather the hot climate, he’s considered Spanish and Portuguese varieties—maybe even grapes for Port.
Man falls in love with wine, man builds dream cellar, man makes Port in Southern California. Now that’s a film we haven’t seen before.
Location: Benedict Canyon, Los Angeles
Number of bottles: 575
Large-format bottles: Forman Cabernet Sauvignon Napa Valley 2004 (1.5L), signed by the producer
Oldest wines: Château Lynch Bages 1996, Château Palmer 1996
Selected verticals: Château Angélus 2000, 2003, 2005, 2007, 2008; Château Figeac 2000, 2005, 2007; Château Haut-Brion 2000, 2001 and 2007; Château Larcis Ducasse 2005, 2008, 2009, 2012; Château Malescot-St.-Exupéry 2005, 2009, 2012; Château Smith-Haut-Lafitte 2005-2009, 2011, 2012
Cellar temperature: 56˚ F
Humidity: 70 percent
Enoki, Procini, Potebello and Brown Beech. An in-depth look at different mushrooms and how to cook them.
The final monologue from Anthony Bourdain has been described as ‘uncanny’ by the tv presenter’s director.