All about Men and the women who love them!
Meet chef Germann from Igniv restaurant: “Caminada has been more than a mentor. My idea of cuisine is focused on local ingredients and cozy hospitality”.
From tuna fishing competitions to the announcement of the World’s Best Restaurant, June is the month to watch for all the best and biggest food celebrations!
It’s not just the kouign amann that deserves a place among the best recipes in the world. Discover eight more traditional dishes from NW France.
Members of Jamie Oliver’s Fifteen, a programme that empowered disadvantaged youth with cooking skills and a restaurant come out in support of their mentor.
A thread on reddit asks professional chefs to share their red flags when choosing a restaurant to eat in the answers are illuminating and insightful.
Explore the best that the Japanese city can offer to a foodie: follow Ignatius Chan from Iggy’s and discover the venues worth a visit, from breakfast to dinner
Kwame Onwuachi winner of the James Beard Rising Star award, Chef Matteo Berti of Alma on S.Pellegrino Young Chef judging process, butter, Berlin and Bogota. |
| Rocco Sanjust in Boston |
 |
| Luca Sanjust, middle left, copyright of Petrolo |
 |
| Copyright of Petrolo |
Primarily made of sangiovese blended with french varietals, about 5% cabernet sauvignon and 15% merlot. Certified organic starting with the 2016 vintage. Vinified in concrete vats. This wine is aged in 15 months partially in concrete, French barriques and 40 Hl barrels. Full-bodied wine of dried cherries with firm tannins. SRP $35 
Petrolo’s flagship wine and considered their cru wine from their Galatrona-Feriale vineyard site. This wine is 100% merlot. Interesting story how this wine came about. In 1994 Petrolo had forgotten to pick their merlot grapes so they decided to vinify the grapes separately unaware of what the quality may be. James Suckling, one of America’s top wine critics, was stopping by for a visit when he had to try it. His convictions in bottling it as a pure merlot led the wine to where it stands today as a highly acclaimed wine. Aged in new French oak for about 18 months with about 6 of those months on the lees. Left to age another 6 months in the bottle. A meaty merlot with good acidity and tannins to match. Beautiful fruit rich in plums, blueberries and blackberries with notes of spice. SRP $130 
Both the Boggina and Galatrona wines are Etruscan names with the Boggina name stemming from a family that lived in the area over 3,000 years ago. With vines planted back in 1952 from the original owner, Gastone Bazzocchi, this is the oldest vineyard site of the estate. Aged up to 18 months in 40 HL French oak and 27 Hl barrels. It spends the first 6 months on the lees and an additional 6 months in the bottle. A more complex, full-bodied wine with depth over the Boggina A. Floral aromatics with dried cherries. Firm tannins. SRP $75 
This wine is produced from 100% sangiovese. The wine is fermented and aged in amphora above ground for oxygenation. This and the previous wine, Petrolo Boggina Classico are harvested from the same block, but just used with different methods. Silky tannin and feminine in style with pure expression of classic sangiovese cherry notes.
 |
| Boggina Vineyards – Copyright of Petrolo |
There’s more on our plates than just the food we eat. Discover the complex world of food in a new exhibition at London’s Victoria and Albert museum.Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.
I have never ever been so excited to eat grilled chicken.
Like really, really, really, really excited where it’s all I can think about, day or night.
Where all I want is a plate full of these perfectly juicy, garlicky, lemon chicken thighs with a side of roasted sweet potatoes and broccoli.
Well, who am I kidding? I would prefer this with some crispy french fries sans sweet potato and broccoli but hey, it’s wedding season.
No, but really, these thighs are out of this world. And with a simple marinade, you’ll also be thinking about this constantly.
Plus, with the warmer weather, you can throw these bad boys on the grill with some lemon halves for extra charred lemon juice for serving. It’s so so good.
Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.
*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
The post Lemon Garlic Chicken Thighs appeared first on Damn Delicious.
