Duecy Plate

Wine Blogger Conference Sold Out

2009-06-17T14:05:00.002-04:00

The 2009 Wine Bloggers Conference has sold out with more than 250 participants registered! If you're still interested, get on their waiting list.

The July 24-26 The 2009 Wine Bloggers Conference for North America will take place in Sonoma and Napa Counties. This three day symposium is a unique forum leveraging the power of social networking. It allows for your average blogger like me, to meet with industry insiders to discuss the combination of wine with the world of new media including blogging, social media, Twitter, you name it.

Here's a look at the event flow:

On Friday, July 24th registration starts at noon and runs through 2:00 PM. After you have registered, meet all the fabulous sponsors one-on-one in the Sponsor Room. Here you will have the opportunity to taste wines from a select group of Wine Sponsors in addition to meeting and learning more about other Sponsors and their products and services.
Lunch will be the Flamingo courtesy of Sonoma Vintners and the Sonoma Winegrape Commission.

Live Wine Blogging: Bloggers will taste, review, and blog or Tweet about wines, all while hearing directly from the vintners themselves. The conference will be divided into small groups of 10-12 participants and each winery will have five minutes to pour, give a short explanation of the wine, and answer questions. Bloggers will then have one minute to record their thoughts (live) while the wineries rotate to the next table. It’s a fast process (although slower than speed dating) but this format allows winemakers and conference participants the opportunity to interact in a small group setting. The format will be similar to but much improved upon last year!

2009 Wine Blog Awards: We will hold an awards presentation of the 2009 Wine Blog Awards, followed by a Q&A with these industry leaders. Learn from the best!
Grand Tasting of Sonoma Wines: We will have a Grand Tasting of a variety of Sonoma wines set up in the main ballroom, allowing participants to roam, taste, and review as they wish.
Dinner at the Flamingo with Keynote Speaker Chris Alden: Dinner is sponsored by Sonoma County Tourism and the Sonoma Valley Vintners & Growers, with wine provided by wineries in the Sonoma Valley AVA. Our keynote speaker is Chris Alden, who has a rich history founding companies in the online media space. Before joining Six Apart in September 2006, he was Co-founder and CEO of Rojo Networks, Inc., an Internet company dedicated to helping information consumers effectively manage dynamic content. Before founding Rojo, he was Co-founder and a former CEO of Red Herring Communications, Inc., which was launched in 1993. Today, Six Apart has enabled millions of individuals, media companies and enterprises to create blogs and form rich, interactive communities.
After Hours Parties: We will have after-hours parties on both Friday and Saturday nights at the Flamingo this year. Friday will be hosted by Russian River Valley Winegrowers with excellent wines supplied by the vintners from that region of Sonoma County. Saturday will be your opportunity to sample Portuguese wines provided by ViniPortugal and meet the folks at our partner conference, the European Wine Bloggers Conference.
Saturday Keynote Speaker: Barry Schuler: Barry’s multimedia firm Medior created interactive technologies for AOL; after Medior was acquired by AOL, Barry worked his way up to be Chairman and CEO of that company. Today, as managing director of Draper Fisher Jurvetson, he’s funding next-thing projects in the tech world. Barry also serves on the board of Synthetic Geonomics and is CEO of Raydiance, which is developing laser technology for healthcare use. He and wife Tracy co-own Meteor Vineyard, located in the Coombsville region of the Napa Valley, with winemakers Bill and Darnine Dyer.
Saturday Keynote Speaker: Jim Gordon: We will have not one but two Keynote Speakers on Saturday morning. Jim Gordon will talk about The Future of Wine Writing and Blogging. Jim has been covering the wine industry as a reporter and editor for more than 25 years. He credits his stint with the St. Helena Star in the 1980s for introducing him to the wine business and many of its emerging stars. He then went on to be managing editor of Wine Spectator for 12 years and is currently editor of Wines & Vines.
Napa Saturday: We will spend an entire day in Napa Valley, treated to some amazing events by our partners, Napa Valley Vintners. The day includes transportation from and back to the Flamingo Resort, lunch, dinner, a Napa Grand Tasting, panel sessions with Napa Vintners, and a discussion of the environmental issues of winemaking. This is a great day to gather material for your blog and to meet many of the key winemakers of Napa Valley. More info on panel discussions to come soon.
Discussion About 2010 Conference: We will wrap up this year’s conference by asking you what you think about next year’s format, activities, tastings, etc.
Vineyard Walks: On Sunday afternoon conference co-organizer Zephyr Wine Adventures will offer Vineyard Walks in Dry Creek Valley. These walks were the highest-rated activity from last year’s conference, so don’t plan to miss this if you are still in the area. The walks will run from 2:00 to 4:30 PM and include a winemaker-led walk and lunch. Walks will take place at Quivira, Michel-Schlumberger, and Montemaggiore wineries. We will coordinate rides with participants and provide transportation if necessary. See www.SonomaVineyardWalks.com for details.
Breakout Sessions
The Sunday breakout sessions will be presentations by industry professionals who are experts on blogging and social media. We have specifically include content geared towards both bloggers and those in the wine industry who wish to begin learning about how to use blogging and social media. There will be two 40-minute sessions running simultaneously (you need to choose which to attend) for three periods in a row. These sessions are subject to change.
9:00 AM: Legalities of Blogging
9:00 AM: Facebook, Twitter, and Other Social Media for Wine Businesses
9:45 AM: Monetization of Your Blog
9:45 AM: Creating a Social Network for Your Winery or Wine Business
10:30 AM: Beyond Words: How Video Content is Changing the Wine World
10:30 AM: Search Engine Optimization, Traffic Building, and Blogs

The agenda information has been taken directly from the Conference Web site and may change.

Foodie Networking

2009-06-08T15:51:00.002-04:00

“Foodportunity”
To Connect Seattle's Vibrant Food Community

Seattle, June 8, 2009: The inaugural “Foodportunity,” a networking event for Seattle food professionals, will take place July 22, 2009, from 6-9 pm at Palace Ballroom in downtown Seattle.

Tom Douglas, awarded National Restaurant of theYear by Bon Appetit magazine & James Beard-award nominee, will provide his Palace Ballroom facilities to host the event, organized by Seattle food blogger Keren Brown. It will feature appetizers from Seattle's most talked about restaurants, the chance to network with food company representatives, a panel discussion on the topic of new media, as well as a “speed networking” event for the first 40 people to sign up.

The Q&A session on new media will be lead by editor Mina Williams (Northwest Stir) and will feature several of Seattle's best-known writers and bloggers: Nancy Leson (Seattle Times), Rebekeh Denn (formerly of the Seattle PI), Matthew Amster-Burton (Hungry Monkey) and Ronald Holden (Cornichon).

Appetizers will come from several sources, including Tom Douglas' restaurants along with a line up of Seattle gems such as Rovers, Andaluca, Olivar, Art of the Table, Dinette, Maximus Minimus and Serafina. Columbia Crest and Vin Du Lac wineries will pour their wines and other beverages will be available for purchase. A range of food products will be on display.

Foodportunity is open to food journalists, bloggers, public relations professionals, restaurateurs, farmers and all food-passionate people. Admission is $25 which includes bites and two glasses of wine (plus tax and fees). Tickets are available at brownpapertickets.com. Space is limited. Palace Ballroom is located at 2100 5th Avenue in downtown Seattle. More information at www.foodportunity.com.

About Keren Brown, aka Frantic Foodie.

Keren has been organizing the Seattle Food Blogger events for the last two years. Every month she helps bloggers create lasting contacts and connections. Keren's food events information can be found at Frantic Foodie at SeattlePI.com, FranticFoodie.com and at MyNorthwest.com

Foodportunity Schedule

6:00-6:30 pm: Meet and greet, snacks provided by a selection of food companies

6:30-7:30 pm: Reaching Consumers Through New Media
Learn how to communicate your Message effectively Through Blogs, Twitter and Facebook
Q&A session
Moderator: Mina Williams, editor of Northwest Stir, Industry news of the Northwest for culinary professionals

Panelists:
- Nancy Leson, Seattle Times Food Writer and KPLU food commentator
- Rebekah Denn, James Beard Award winning food writer, formerly from the Seattle Post-Intelligencer
- Matthew Amster-Burton, food writer, author of Hungry Monkey and contributor for Gourmet magazine.
- Ronald Holden, food writer and creator of Cornichon.org, named among the Top 10 food blogs according to GourmetFood about.com

7:30 – 9:00 pm: Networking time, raffle prizes and bites from Seattle restaurants. Food companies will provide booths and snacks as well.

8:30- 9:00 pm: An optional "speed networking" session for the first 40 to sign up led by Rachel Belle, food writer and former KIRO radio restaurant reporter.

Media Contact: Keren Brown
Keren Brown Media
(425) 614-8399
kerenlovestocook@gmail.com

Off the Beaten Path in Napa Valley

2009-05-14T13:50:00.023-04:00

My first trip to Napa Valley was when I was 14-years-old. My family was living in Northern California and one day, my parents decided to pack the car and spend the afternoon in wine country. Now, I can pretend that it was a fabulous experience, remark on the beauty of the valley, the great places we ate and so on. But, the only memories I have of that particular day are eating white paper wrapped sandwiches, sipping fruit tea outside a little market and my sister and I stealing sips of wine than from our parents during the wine tours.

I have been back numerous times since then, watching some wineries go from small construction trailer tasting rooms, to large stucco Tuscan villa replicas. My appreciation for the valley and its wine has grown with each visit just as the traffic now choking the once quite roads of the Silverado Trail and St. Helena Highway. While most of the valley is now chasing the tourist trade, selling magnet sets that match your wine label, don't let this scare you. Napa hasn't gone completely commercial. If you want a quiet, more personal approach for your visit, it does exist. Just ask Mike Hendry of Hendry Vineyards, Ted at Spring Mountain, Barbara at Forman Vineyards or even Janet Viader of Viader. Not only do they represent some of the best wines from the valley, their hospitality and personal attention their customers demonstrates their passion for their trade.

On a recent trip, we had the opportunity to experience this passion firsthand. Our first stop was a private tasting at Hendry Vineyard, a small estate winery on the southwest side of the valley. We were greeted by Mike Hendry, who walked us out to the vineyard to talk about his family's history of farming in the valley. We then headed inside through the back of the building, where we spied the winemaker, tasting from the barrel. This inspired an impromptu barrel tasting with his grandfather. We then went into the formal tasting room for a one-on-one sit down tasting of several of their wines. As we sipped our wines, Mike reflected on his family's philosophy of wine making. Aside from the fantastic zinfandel, what was most impressive was how candid he was about his curiosity to explore innovations in wine making, while not wanting to compromise the quality of what makes Hendry wines, well, Hendry wines.

Our second day included a private visit to Spring Mountain Vineyard. It had been raining non-stop in the valley prior to our trip. Everyone was happy the sun was finally out. Upon our arrival at Spring Mountain that day, Ted, wine club manager for the winery, grabbed a few bottles of Spring Mountain wines and asked us if we wanted to go for a ride around the vineyard. Of course no one objected. The four of us and Ted climbed into his Land Rover and we four wheeled to the top of the mountain. The wines were as amazing as the views of the vineyard. When we came back down the mountain, Ted took us into the cave for a private barrel tasting and allowed each of us the opportunity to use the wine thief. Only a few dribbles on my sleeve until I got the hang of it.

Our third day included a tasting at Forman Vineyards and Viader. I'd tasted the Forman Cabernet before, and absolutely loved its rich European style. I was excited to get an inside look at the vineyard. Tucked up in the hills and off the beaten path of the Silverado Trail side of the valley, Forman was difficult to find, but it didn't disappoint once we were there. Barbara our host opened the wooden gate, hopped in her car and we followed behind in what felt like a Formula 1 grand prix style dissent down a windy road leading to the wine cave. We were allowed into the private cave. We then crossed the small courtyard and sat down in the intimate tasting room inside what resembled a french stone cottage. Barbara casually poured wine in our glasses while sharing the story of what led Ric Forman to produce of the best little-known, but quickly becoming one of the most sought after, Cabernets of Napa Valley. Ric is literally a one-man band when it comes to his winery. Call him controlling, call him passionate, he doesn't care. What he cares about is his wine. We explored several other wineries, but these in particular stood out when it came to combining great wines with personal attention. We felt as though we weren't just one of the many, but special guests.

2009 James Beard Winners Announced

2009-05-06T19:25:00.007-04:00

Winners have been announced for the 2009 James Beard Foundation Awards, the nation's most prestigious recognition program honoring professionals in the food and beverage industries. During a ceremony hosted by Cat Cora, Emeril Lagasse and Stanley Tucci at Lincoln Center's Avery Fisher Hall, awards in 38 categories were presented, including Restaurant and Chef, Book, Design and Graphics, and special achievement awards. Industry leaders from across the country attended this year's highly-anticipated festivities, which celebrated "Women in Food" and included a post-show Gala Reception featuring some of the nation's top female chefs, sommeliers, mixologists and artisanal producers, led by Gala Chair Lidia Matticchio Bastianich.

OUTSTANDING RESTAURATEUR AWARD
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.

Drew Nieporent

Myriad Restaurant Group, NYC

OUTSTANDING CHEF AWARD
Presented by All-Clad MetalcraftersA working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

Dan Barber

Blue Hill, NYC

OUTSTANDING RESTAURANT AWARD
A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.

Jean Georges NYC

Chef/ Owner: Jean-Georges Vongerichten

RISING STAR CHEF OF THE YEAR AWARD
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Nate Appleman

A16, San Francisco

BEST NEW RESTAURANT
Presented by LexusA restaurant opened in 2008 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

Momofuku Ko, NYC

Chef/Owner: David Chang

OUTSTANDING PASTRY CHEF AWARD
Presented by All-Clad MetalcraftersA chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.

Gina DePalma

Babbo, NYC

OUTSTANDING WINE SERVICE AWARD
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.

Le Bernardin

NYC Wine Director: Aldo Sohm

OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD
Presented by Southern Wine & SpiritsA winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.

Dale DeGroff

Dale DeGroff Co., Inc. NYC

OUTSTANDING SERVICE AWARD
Presented by Stella ArtoisA restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

Daniel NYC

Owners: Daniel Boulud and Joel Smilow

BEST CHEFS IN AMERICA
Presented by American Express®Chefs who have set new or consistent standards of excellence in their respective regions. Candidates must have been working as chefs in any type of dining establishment for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.

Best Chef: Pacific (CA, HI)
Douglas Keane, Cyrus Healdsburg, CA

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Jose Garces, Amada, Philadelphia

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Tim McKee, La Belle Vie, Minneapolis

Best Chef: Great Lakes (IL, IN, MI, OH)
Michael Symonm, Lola, Cleveland

Best Chef: New York City (Five Boroughs)
Gabriel Kreuther, The Modern

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Rob Evans, Hugo's, Portland, ME

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Marie Hines, Tilth, Seattle

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Mike Lata, Fig, Charleston, SC

Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
Paul Bartolotta, Bartolotta Ristorante di Mare at Wynn Las Vegas

Best Chef: South (AL, AR, FL, LA, MS)
John Currence,City Grocery,Oxford, MS

About the James Beard Foundation
The James Beard Foundation is dedicated to celebrating, preserving, and nurturing America's culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City's Greenwich Village as a performance space for visiting chefs. For more information, please visit www.jamesbeard.org.
Source: The James Beard Foundation

2009 James Beard Foundation Awards Nominees

2009-04-02T16:39:00.002-04:00

2009 James Beard Foundation Award Nominees!

Restaurant and Chef Awards
OUTSTANDING RESTAURATEUR AWARD
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.

Tom Douglas, Tom Douglas Restaurants,Seattle
Keith McNally, Balthazar, Lucky Strike, Morandi, Pastis, Pravda, and Schiller's Liquor Bar, NYC
Richard Melman, Lettuce Entertain You Enterprises, Chicago
Drew Nieporent, Myriad Restaurant Group, NYC
Stephen Starr, Starr Restaurants, Philadelphia

OUTSTANDING CHEF AWARD
Presented by All-Clad MetalcraftersA working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.

José Andrés, Minibar, Washington, D.C.
Dan Barber, Blue Hill, NYC
Tom Colicchio, Craft, NYC
Suzanne Goin, Lucques, Los Angeles
Paul Kahan, Blackbird, Chicago

OUTSTANDING RESTAURANT AWARD
A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.

Babbo, NYC, Chef/Owner: Mario BataliOwner: Joe Bastianich
Boulevard, San Francisco, Chef/Owner: Nancy OakesOwner: Pat Kuleto
Fore Street, Portland, ME, Chef/Owner: Sam Hayward Owner: Victor Leon and Dana Street
Highlands Bar & Grill, Birmingham, AL, Chef/Owner: Frank Stitt
Jean Georges, NYC, Chef/Owner: Jean-Georges Vongerichten, Owner: Phil Suarez

RISING STAR CHEF OF THE YEAR AWARD
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.

Nate Appleman, A16, San Francisco
Sean Brock, McCrady's, Charleston, SC
Johnny Monis, Komi, Washington, D.C.
Gabriel Rucker, Le Pigeon, Portland, OR
Michael Solomonov, Zahav, Philadelphia
Sue Zemanick, Gautreau's, New Orleans

BEST NEW RESTAURANT
Presented by LexusA restaurant opened in 2008 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.

The Bazaar by José Andrés at SLS Hotel at Beverly Hills, Los Angeles, Chef/Owner: José AndrésOwners: SBE
Corton, NYC, Chef/Owner: Paul Liebrandt, Owner: Drew Nieporent
L2O, ChicagoChef: Laurent Gras, Owner: Richard Melman
Momofuku Ko, NYC, Chef/Owner: David Chang
Scarpetta, NYC, Chef/Owner: Scott Conant

OUTSTANDING PASTRY CHEF AWARD
Presented by All-Clad MetalcraftersA chef or baker who prepares desserts, pastries, or breads and who serves as a national standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.
Gina DePalma, Babbo, NYC
Kamel Guechida, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
Pichet, OngP*ong, NYC
Nicole Plue, Redd, Yountville, CA
Mindy Segal, Mindy's Hot Chocolate, Chicago

OUTSTANDING WINE SERVICE AWARD
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.

Bin 36, Chicago, Wine Director: Brian Duncan
Blackberry Farm, Walland, TN Wine Director: Andy Chabot
Le Bernardin, NYC, Wine Director: Aldo Sohm
Patina, Los Angeles, Wine Director: Eric Espuny
Picasso at Bellagio, Las Vegas, Wine Director: Robert Smith

OUTSTANDING WINE AND SPIRITS PROFESSIONAL AWARD
Presented by Southern Wine & SpiritsA winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.

Dale DeGroff, Dale DeGroff Co., Inc., NYC
Merry Edwards, Merry Edwards Wines, Sebastopol, CA
Garrett Oliver, The Brooklyn Brewery, Brooklyn, NY
John Shafer and Doug Shafer, Shafer Vineyards, Napa, CA
Julian P. Van Winkle, IIIOld Rip Van Winkle Distillery, Louisville, KY

OUTSTANDING SERVICE AWARD
Presented by Stella ArtoisA restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.

Daniel, NYC Owners: Daniel Boulud and Joel Smilow
Emeril's New Orleans, New Orleans Owner: Emeril Lagasse
La Grenouille, NYC, Owners: Charles Masson and Giséle Masson
Spiaggia, Chicago, Owner: Levy Restaurants
Vetri, Philadelphia, Owners: Marc Vetri and Jeff Benjamin

BEST CHEFS IN AMERICA
Presented by American Express®Chefs who have set new or consistent standards of excellence in their respective regions. Candidates must have been working as chefs in any type of dining establishment for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.

Best Chef: Pacific (CA, HI)
Jeremy Fox, Ubuntu, Napa, CA
Douglas Keane, Cyrus, Healdsburg, CA
Loretta Keller, Coco 500, San Francisco
David Kinch, Manresa, Los Gatos, CA
Daniel Patterson, Coi, San Francisco

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Jose Garces, Amada, Philadelphia
Peter Pastan, Obelisk, Washington, D.C.
Maricel Presilla, Cucharamama, Hoboken, NJ
Vikram Sunderam, Rasika, Washington, D.C.

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Isaac Becker, 112 Eatery, Minneapolis
Gerard Craft, Niche, St. Louis, MO
Colby Garrelts, Bluestem, Kansas City, MO
Tim McKee, La Belle Vie, Minneapolis
Alexander Roberts, Restaurant Alma, Minneapolis

Best Chef: Great Lakes (IL, IN, MI, OH)
Koren Grieveson, Avec, Chicago
Arun Sampanthavivat, Arun's, Chicago
Bruce Sherman, North Pond, Chicago
Michael Symon, Lola, Cleveland
Alex Young, Zingerman's Roadhouse, Ann Arbor, MI

Best Chef: New York City (Five Boroughs)
Michael Anthony, Gramercy Tavern
Terrance Brennan, Picholine
Wylie Dufresne, WD-50
Gabrielle Hamilton, Prune
Gabriel Kreuther, The Modern

Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Rob Evans, Hugo's, Portland, ME
Clark Frasier and Mark Gaier, Arrows, Ogunquit, ME
Michael Leviton, Lumiére, West Newton, MA
Tony Maws, Craigie on Main, Cambridge, MA
Marc Orfaly, Pigalle, Boston

Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Maria Hines, Tilth, Seattle
Joseba Jiménez de Jiménez, The Harvest Vine, Seattle
Ethan Stowell, Union, Seattle
Cathy Whims, Nostrana, Portland, OR
Jason Wilson, Crush, Seattle

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Hugh Acheson, Five and Ten, Athens, GA
Linton Hopkins, Restaurant Eugene, Atlanta
Mike Lata, Fig, Charleston, SC
Bill Smith, Crook's Corner, Chapel Hill, NC
Bob Waggoner, Charleston Grill, Charleston, SC

Best Chef: Southwest (AZ, CO, NM, NV, OK, TX, UT)
Paul Bartolotta, Bartolotta Ristorante di Mare at Wynn, Las Vegas
Sharon Hage, York Street, Dallas
Ryan Hardy, Montagna at the Little Nell, Aspen, CO
Claude Le Tohic, Joël Robuchon at MGM Grand Hotel & Casino, Las Vegas
Andrew Weissman, Le Rêve, San Antonio

Best Chef: South (AL, AR, FL, LA, MS)
Zach Bell, Café Boulud at the Brazilian Court, Palm Beach, FL
John Currence, City Grocery, Oxford, MS
John Harris, Lilette, New Orleans
Douglas Rodriguez, OlaMiami Beach, FL
Michael Schwartz, Michael’s Genuine Food & Drink, Miami

Outstanding in the Field

2009-03-18T11:28:00.003-04:00

Seattle is once again a featured city on the Outstanding in the Field dining series!

If you haven't heard about Outstanding in the Field, it is must for those who enjoy the 'farm t0 table' experience. Outstanding in the Field is a roving culinary adventure traveling from state-to-state. The experience begins with a tour of the location - typically a local farm - then guests join farmers, producers, culinary artisans, and share the seasonally fresh meal set at long table. The table is typically located outdoors at farms or gardens, on mountain tops or in sea caves, on islands or at ranches. Occasionally the it is set indoors: a beautiful refurbished barn, a cool greenhouse or a stately museum. Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table. Ingredients for the meal are almost all local and from the featured farm. Meals are generally prepared by a celebrated chef of the region.

Outstanding in the Field has come a long way since 1999 when founder Jim Denevan first started convincing people it was valuable and interesting to dine 'out in a field' with the farmers. Even in the midst of economic difficulty, or perhaps even more so because of it, people want to get out there, take a look around, celebrate farmers and farming and sit together to share a meal.

Information about the 2009 Outstanding in the Field tour schedule is now available on their events page. On Friday, March 20th at 9 am PST/12 pm EST you can purchase tickets on the events page of the Web site. Last year events sold out very quickly.

Springhill - West Seattle

2009-02-26T09:07:00.007-05:00

I can't believe I didn't have to purchase a plane ticket to enjoy this amazing meal! Chicago, New York, Napa Valley, San Francisco and now West Seattle. Yes, on my list of places where I find chefs who are fresh, adventurous, and deliver culinary perfection, I'm adding my own backyard. Seriously, Springhill is that great. The food - the service - the ambiance were beyond perfect in this little restaurant with an unassuming front on California Avenue. From the moment we arrived, there was an enthusiastic rhythm in the air. You could tell the staff loved their craft, were proud of their work and wanted to share it all with their dinner guests.

After looking over the wine card full of unexpected regional bottles and peppered with a few European classics, we ordered the Scott Paul Pinot Noir from Willamette Valley. It paired perfectly with our meals. I ordered the crispy veal sweat breads to start, followed by the Kumamoto Oysters on the half shell. Just as our waiter explained, the oyster liquor was a savory medium brine and we literally could taste the freshness of the Pacific Northwest in our mouths. For my main course, I opted for the rainbow trout from the Snake River in Idaho. The trout was seared with brown butter and served on top of pan fried pumpkin cakes, toasted hazelnuts and parsley. The layering of savory flavors was delicate and each complimented the other in a harmonious pattern on the palette. For dessert, we choose a selection of three Washington state cheeses: an Estrella creamery, Dominoes from Montesano, Wa. made from raw cow ’ s milk; a Monteillet Fromagerie, Sauveterre from Dayton, Wa. made from sheep's milk; and a Mt. Townsend Creamery, Cirrus from Port Townsend, Wa. made from cow ’ s milk. It was a fantastic finish to an unexpectedly superior dinner.

Instead of planning a a trip to another city, plan an evening at Springhill. The only thing you'll need to pack - your enthusiasm for great food.

Seattle Chefs and Restaurants among James Beard Semifinalists

2009-02-16T20:24:00.003-05:00

Semifinalists for the the 2009 James Beard Foundation Awards, Restaurant and Chef Awards have been named. Among the nominees are some of Seattle's finest:

Outstanding Restaurateur:
Tom Douglas - Dahlia Lounge, Palace, Kitchen, Etta's, Lola, Serious Pie & Dalhia Bakery

Outstanding Chef:
Tamara Murphy - Brasa

Best New Restaurant:
Poppy (although I have to disagree, there are MUCH better in Seattle)
Spinasse

Rising Star Chef of the Year:
Rachel Yang - Joule

Outstanding Pastry Chef:
James Miller - Cafe Besalu

Outstanding Wine Service:
Canlis

Outstanding Service:
Canlis

Best Chef Northwest:
Kevin Davis - Steelhead Diner
Matt Dillon - The Corson Bulding
Renee Erickson - Boat Street Cafe
Mark Fuller - Spring Hill
Maria Hines - Tilth
Joseba Jimenez de Jimenez - The Harvest Vine
Taichi Kitamura - Kappo
Scott Staples - Restaurnt Zoe
Ethan Stowell - Union
Jason Wilson - Crush

Pinot Noir Dinner Featuring Chef Jenn Louis

2009-02-04T15:37:00.006-05:00

It's no secret Oregon’s Willamette Valley has become one of the finest Pinot Noir regions in the world. And, it's no secret that chef Jenn Louis of Portland's Lincoln restaurant, is one of the most inspiring chefs in the region. Though Lincoln is a little more than six-months-old now, Louis is a veteran in the kitchen; known for her "no fuss" philosophy of using the freshest of seasonal ingredients.

On Monday, Feb. 9, the James Beard House in New York will host chef Louis. The menu will showcase her extraordinary culinary talent of balancing old and new. And, be perfectly balanced with pairings from some of Willamette Valley's finest wines.

The Menu:

Hors d’Oeuvre

Chicken Liver Mousse Crostini with Maldon Sea Salt and Cornichons

Brandade Bruschetta with Sultanas and Balsamic Red Onions

Creton, Mizuna, and Dijon Mustard Gougères

Radicchio with Cured Pork Belly, Walnuts, and Pecorino

Pepper Delicious Cocktails with Aviation Gin

Dinner

Dungeness Crab with Pimentón, Capers, and Garlic, Served on a Crouton

Soter Vineyards Beacon Hill Brut Rosé 2004

Arugula with Oro Blanco, Fennel and Oil–Cured Olives, Pine Nuts, and Citrus Vinaigrette

Cristom Vineyards Estate Pinot Gris 2007

Sweetbreads with Root Vegetables and Blood Orange Gastrique

Cristom Vineyards Sommers Reserve Pinot Noir 2006

Pork Shoulder and Belly with Tarbais Beans, Tesa, and Braising Greens

Soter Vineyards Mineral Springs Vineyard Pinot Noir 2006

Dessert

Pear and Apple Tarte Tatin with Currant Crème Fraîche, Hazelnuts, and Cider CaramelA

ndrew Rich Gewürztraminer Dessert Wine 2006

What's on Your Top 10 List?

2009-01-27T15:24:00.004-05:00

A fellow foodie friend forwarded me an emailed newsletter from TomBlackWine.com titled “2008 Top Ten Meals” – pasted below - which I wanted to share.
To say that Tom Black is passionate about food and wine is an understatement. Black is a graduate of the Clive Coates Burgundy School, as well as the Jim Clendenen University of Pinot Noir. He belongs to the Commanderie de Bordeaux, the Confrerie de la Chaine des Rotisseurs, and the Ordre des Coteaux de Champagne. He has one of the largest collections in the U.S. of the world’s most highly sought after wines, and is not only a collector, but an educator of fine wine. Tom Black lives ‘food and wine.’
I always enjoy hearing about people’s favorite meals so I was excited about this newsletter. Listening to people share their favorite dining experiences, I find they share pieces of themselves sometimes more than the meal itself. And like Black’s newsletter, most people’s favorite meals are fueled by emotion, their surroundings and circumstances. This is the same thought behind what inspires and feeds chef Thomas Keller’s passion. To read through the French Laundry Web site for example, you understand that Keller and his colleagues truly want guests to have an experience, not just dinner. Looking back at my own Top-Ten list, its peppered with sentiment and what made that moment special.
Best meals are not necessarily about five-star restaurants or drinking a rare vintages – although it does not hurt. It’s about what makes that meal an experience to remember.

TomBlackWine.com Jan. 23 Newsletter -

2008 Top Ten Meals
Michelangelo said, “I feast on wine and bread – and feasts they are.” Oh, for the good old days when wine and bread were enough. Well, the good old days of ’08 are behind us but most of ’09 is left. I always like to reflect on great meals I’ve had in the past 12 months. I’ve eliminated Nashville restaurants and a great Italian restaurant in NY, Alto, because of my involvement and familiarity with them.
My 10th best meal was at Spago in L.A. The appetizer pizzas and the salmon ice cream cones were memorable – as was the service. It’s always impressive when the chef works the room and Wolfgang stopped at every table. He had a glass of wine with us.
My 9th best meal of ’08 was in New Orleans. It was my third trip after the hurricane and tourism seems to be almost normal. The restaurant was August. Oysters and soft shell crabs were perfect and the atmosphere of the old house on the edge of the French Quarter was perfect.
My 8th top 10 was at the Ritz in Buckhead. It was a multi-course meal and each dish was perfect. This is French-style dining. Nothing crazy and the service is always perfect. This is one of the longest running 5-star restaurants in America and it’s easy to see why.
Number 7 was New York’s toughest reservation – Babo. I am always impressed with their pastas. This is pasta heaven if you love unique noodles and special sauces. Get a reservation if you can but don’t ask me to help.
My 6th best meal was at the Biltmore in Asheville. Yes, Asheville, North Carolina. The dinner was a Chaine des Rotisseurs event and the caviar, lobster, and lamb were fantastic. I found out you don’t just go to Asheville for the hills and mountains.
Number 5 was at The Greenhouse in London. I never expect over-the-top food in London but this meal was exceptional. White truffle pasta with an egg in the middle was one of the great dishes of ’08 for me. Paul McCartney was there that night and Ronan (the Master Sommelier) said “What a perfect evening to have both Tom Black and Paul McCartney there on the same night.” Anyway, it was the best meal I’ve ever had in London.
Coming in a number 4 was a relatively new restaurant in NY, Del Posto. For me, this is one of the most beautiful dining rooms in America. The scenery is worth the trip. When we walked out, Don Napier said it was one of the great dining experiences of his life. Mario Batali and Joe Bastianich have got it going. I especially liked the beef.
At this point, any of the final three could have been number 1. In fact, I switched positions on these three restaurants three times.
So, number 3 was a birthday party for a 1958 baby. So we drank lots of wine made in 1958. The restaurant was Melisse in Santa Monica. Actually I had two meals there this year and both would have made my top 10. However, this one was just more special. Josiah Citrin, the chef, is putting out creative fine dining that’s as great as anywhere I’ve eaten.
In the same category of great cuisine is my number 3 restaurant – Picasso in Las Vegas at the Bellagio. Over the years I’ve had lots of great meals, but there is something special about dining with $100 million dollars worth of original Picasso oil paintings while a world-class water show goes on outside your window. The food and wine have a Spanish influence and the service is to die for.
Finally, my number 1 meal of ’08 was in Nashville, but at a private home (not mine). Michael Kornick made a nine-course meal at the Patton’s to benefit Vanderbilt Children’s Hospital. Each dish was made from French recipes that were over 100 years old. You can go to Michael’s restaurant in Chicago – it’s MK.
I had other unbelievable meals at Veritas and Daniel’s in NY, Bern’s in Tampa, Sona in Los Angeles – but these 10 stood out. Here’s to great dining in ’09! I’ve already eaten with Charlie Trotter and he’ll be tough to beat.

FareStart

2009-01-21T00:58:00.006-05:00

Barak Obama challenged us to a day of service. So how does a food blog help to heed the call to serve our community? Simple - by highlighting FareStart, one of my favorite programs here in Seattle. I was honored when I had the opportunity to be a volunteer server at one of their Guest Chef nights.

FareStart is a job training and placement program for homeless and disadvantaged individuals. It offers two programs; one for youth focusing on barista skills and one for adults. The adult program is an intensive training program combining hands-on food-service training with classroom instruction, individual case management and job placement services.

A special feature for this training is Guest Chef Night. A weekly highlight on Thursdays, Guest Chefs work with the students to prepare a three-course meal which has been haled as "Seattle's best food lover’s event." For just $24.95 it's also one of the city’s best values!

Students work and train alongside staff of chefs from notable Seattle restaurants like BOKA Kitchen & Bar, Purple Cafe & Wine bar, Serafina and Oceanaire just to name a few.

So here's how you can get involved: they NEED you to be a volunteer server. Community volunteers serve the guests who enjoy great food in support of FareStart and the students. What's more, 100 percent of the proceeds and gratuities from Guest Chef Night go back into the program and fund student services and training.

For FareStart students, it is an opportunity to work with Seattle's premier chefs. For you, it's a great opportunity to enjoy an excellent meal, learn more about the program and volunteer. To volunteer, please contact volunteer@farestart.org.

Happy New Year - Cheers to New Tasting Adventures!

2009-01-09T17:17:00.010-05:00

With the holidays behind us and mid-January already here, it's the perfect time to toast new tasting adventures - whether near or far!

Let's raise a glass to:
SpringH ill in West Seattle - Mark Fuller is responsible for the culinary direction, menu and overall excitement of this elegant and fresh take on the northwest cuisine.

The Corso n Building in Georgetown - Celebrity and local chef Matt Dillion (Sitka & Spruce) is the adventurous mastermind behind this cozy multi course, family-style restaurant inside a historic Seattle residence.

NYC Restaurant Week - Jan. 18 - 23, gotta love it when more than 250 restaurants offer three-course fixed-price lunches and dinners. Bar Boulud and Gotham Bar & Grill shouldn't be missed!

Hearts Delight Wine Auction - Held in Washington D.C. May 7 - 9, the first growth featured at the Vintners Dinner will be Château Latour!

And here's hoping 2009 holds a better outlook for:
Poppy - located in Capitol Hill which I can only describe as "buzz kill."
El Gaucho - new location in Bellevue. Let's hope it holds up to its Belltown brethren.

The Local Vine makes Top 10 List

2008-10-29T16:13:00.005-04:00

The Local Vine, one of Seattle's top wine bars , ranks No. 5 in this month's Bon Appetit Magazine as one of "The Hot 10." The atmosphere is quite a bit like a neighborhood coffee lounge. There's a fireplace, people lap tops using free wireless access, etc., but instead of ordering a latte or cappucino, you can order from a selection of than 100 wine-by-the-glass with a pairing menu as well. While nothing is pretenious about The Local Vine, dont' think they aren't serious about wine. Prices range from $5 a glass to $485 a glass.
Here's a look at the complete list:
Terroir, New YorkPaul Grieco and chef Marco Canora own this funky East Village spot near their popular Hearth restaurant. If you like your wines esoteric (Casamaro Blanco from Spain, Zweigelt from Austria) and your bar snacks edgy (sage leaves stuffed with lamb sausage, turkey wings tossed in agrodolce sauce), this is the place.413 E. 12th St.; 646-602-1300
Bar Bambino, San FranciscoThis slick new Ital-inspired spot, complete with a heated patio, is one of the best in a city of great wine bars. There are more than 40 wines by the glass, as well as a menu with highlights that include excellent salumi and cheese plates, pastas (try the bucatini), and polpette (meatballs in a rich tomato, onion, and green chard sauce).2931 16th St.; 415-701-8466
Top Flr, AtlantaAt this two-story gem in Midtown Atlanta, the small but smartly chosen list changes weekly and always includes interesting varietals from small-production wineries. The full-flavored, rustic food—duck confit and applewood-smoked-bacon pizza, grilled hanger steak—completes the experience.674 Myrtle St.; 404-685-3110
Tria Cafe, PhiladelphiaFermentation involves the conversion of carbohydrates into alcohols or acids. Put another way, it's how you make three of the world's great epicurean pleasures: wine, cheese, and beer. That trifecta is the inspiration behind the two locations of this popular tasting bar (there's also a separate "fermentation school," which features classes on all).1137 Spruce St.; 215-629-9200; 123 S. 18th St.; 215-972-8742
The Local Vine, SeattleOpened by friends and Harvard Business School grads Sarah Munson and Allison Nelson, The Local Vine is a wine bar masquerading as a coffee shop, complete with comfy chairs and free WiFi. The duo was also smart enough to hire Jason Wilson, of nearby Crush, to consult on the locally sourced menu.2520 Second Ave.; 206-441-6000
Cork Wine Bar, Washington, D.C.Every neighborhood needs a bar like Cork—a place where you can order a flight of sparkling wines paired with dishes like double-fried french fries tossed in parsley, garlic, and lemon, or chicken liver bruschetta. Thanks to husband-and-wife owners Khalid Pitts and Diane Gross, the Dupont Circle area has just the place.1720 14th St., NW; 202-265-2675
Brasserie du Vin, HonoluluLocated in Chinatown, this transporting spot offers a taste (and sip) of the French countryside. Choose from classic dishes like frisée aux lardons, escargots baked in herb-garlic butter, and moules frites. As for the wine, pick from 25 choices by the glass, or for 30 percent of the bottle price, they'll pour you anything from the list.1115 Bethel St.; 808-545-1115
Tasca, Los AngelesThis rustic charmer is the kind of wine bar you'd expect to find down a side street in the El Born district of Barcelona. If you're into old-world wines and small plates—white anchovy crostini, boudin noir, chicken liver mousse—this is for you.8108 W. Third St.; 323-951-9890
Max's Wine Dive, HoustonJudging by the jukebox, concrete floors, and big, old-fashioned booths at this "dive," a beer would seem like the most obvious order. But then you'd miss out on the 160 selections of wine by the glass and inventive comfort food like the Kobe burger with Brie or fried oyster nachos.4720 Washington Ave.; 713-880-8737
Lavomatic Café, CincinnatiOccupying the site of a former Laundromat—lavomatic in French—this Gateway Quarter spot is the latest from Cincy celebrity chef Jean-Robert de Cavel. There are 30 wines by the glass available at the long bar made of—what else?—cork, or for a full-on restaurant experience, head to the rooftop dining area for rustic French fare.1211 Vine St.; 513-621-1999

So what are you waiting for?

2008-10-22T18:40:00.006-04:00

A few weeks ago my husband and I were looking over our wine collection and began imaging when and where we were going to enjoy some of our more precious bottles. - Call us wine geeks, but we do actually get giddy discussing the possibilities and whether the bottle should be decanted, who we'd share it with and the what not. -
We initially started listing life's normal celebrations; anniversaries and birthdays, moving on to milestones like our daughter's graduation. But then we started discussing life's everyday celebrations; a family dinner together, good friends who share the same political humor, a glorious sunset over the water in West Seattle; I think you get the idea. When people say celebrate life, are we? Do we? Or, are we caught up in the hub-bub of it all and that's why we wait for those occasions to pull out the special bottle? We asked that question of ourselves.
So, in celebration of it all, we decided to take out two glasses from the cupboard and open a bottle of 1995 Dalla Valle. It was an amazing impromptu celebration! And aren't those the best kind? The wine was rich and full of body with flavors of dark cherry, currants and hints of cocoa. We noticed a little bit of sediment in the bottom of the bottle which is normal. I can't wait to do it again...soon! So what are you waiting for? Isn't it time to celebrate?

Portland - BlueHour

2008-09-24T17:23:00.004-04:00

Portland, Oregon for a while now has been a weekend get-a-way for West Coast foodies. With less than an hour travel time to some of the best Pinot Noir wines in the world and home to a growing number of well known chefs and restaurants, Portland is a foodie mecca in the Pacific Northwest.
So, it comes as no surprise when a opportunity to travel to Portland came up, I planned to squeeze in time to visit a few places that have been creating buzz.
One in particular, Blue Hour. A modern styled restaurant in the Pearl District of Portland, it has received complimentary reviews from magazines such as Gourmet, for their simple yet flavorful Mediterranean styled dishes. The review from our hotel concierge was not as flattering, but I still wanted to give it ago.
The atmosphere was contemporary posh. The restaurant is in a large open warehouse with flowing black curtains separating tables, low light, candles, white leather and stainless steel chairs.
While the service was professional and impeccable, I wish what we had ordered was equally as nice. It was disappointing that there was only one Pinot Noir (by-the-glass) on the menu. My colleague Caroline, opted for the "special" cocktail - special of the house that evening - which was mediocre at best.
I was excited knowing that the BlueHour menu is a daily menu, thinking fresh, fresh, fresh. There are of course a few favorites which are standard.
I ordered the seared foie gras with roasted fig as my first course. It was among the best I've had. Tender, creamy and rich with flavor balanced by the sweet smokey flavors of the roasted fig. But, my risotto however was another story.
The next course was the Mushroom risotto. Foraging in the Pacific Northwest is a popular past-time, and the mushrooms are plentiful and robust. My disappointment was that I had little mushrooms, if any, and the flavor was pure Thanksgiving. I love Thanksgiving, but to have my risotto taste like good old fashioned poultry seasoning was something I could have done without.
Caroline's soup and pasta dish were also equally as disappointing. Luckily, there was the cheese cart. As I mentioned, the waitstaff is incredible. The cheese selections were beautifully categorized and presented on white marble. Our cheese steward knew every cheese and how to describe it in detail, making our mouths water. We asked for a selection of soft cheeses which would compliment one another in a flavor progression, and the steward did not disappoint us.

While a few things were good, overall, I thought while the prices reflected the publicity, neither reflected the expectations of quality. Perhaps it was an off night for the restaurant? That's the only thing I could think of...except that maybe our concierge was correct after all.

2008-09-08T16:13:00.002-04:00

According to Media Week, the first isssue of Food Network Magazine is slated to be distributed next month. Below is the article by Lucia Moses.

Let's hope the magazine will feature more than just the personalities mentioned below in the article!

Hearst to Test Food Network Magazine

The first of two test issues is slated to come out in October, with a second to follow in January, said Michael Clinton, executive vp, chief marketing officer and publishing director for Hearst.

Despite the mixed history of publishing partnerships, Hearst Magazines and the Food Network are forging ahead with their new food title. Food Network Magazine, as they’re calling it, will represent the array of the network’s celeb chefs, from Paula Deen to Ina Garten to Bobby Flay. The first of two test issues is slated to come out in October, with a second to follow in January, said Michael Clinton, executive vp, chief marketing officer and publishing director for Hearst.Hearst has been tight-lipped about the magazine since starting to work on it in earnest early in 2008. The company has only recently acknowledged its existence and begun sharing information with buyers. Hearst is proceeding relatively cautiously, calling the titles a test, setting distribution at a relatively modest 300,000 copies, and holding off on hiring a publisher or dedicated sales staff until it decides to proceed with a full launch. Clinton agreed to talk about the magazine after Mediaweek learned details of the tests. The first issue contains 160 pages, 50 of them ad pages, including such clients as JCPenney, Kraft and Unilever. Some buyers said Hearst offered pages for free to loyal advertisers; Clinton said the company doesn’t comment on financial arrangements with clients. He also declined to give details of the partnership with the Food Network, saying only it was a collaboration.Food titles have taken their licks this year, with ad pages down 11.5 percent across the category, per the Mediaweek Monitor. But Jeff Fischer, senior vp, managing director at Universal McCann over Johnson & Johnson’s print business, said that with only a handful of mass-reach food magazines, there was room for another title, particularly as advertisers look to target consumers based on their passions. He said the Food Network, with its strong brand equity, also would be a plus.With the tagline “Cook like a star,” the oversized title will plug a hole in Hearst’s portfolio, which is heavy on women’s books but lacks a pure food magazine.“We saw an opening in the epicurean field for a unique product,” Clinton said. “It is such a powerful brand today in America. The opportunity to create a new product through the lens of the Food Network got us really excited.” Magazines formed from partnerships have had uneven success, as Hearst well knows. Three such magazines it was involved with, Offspring, Talk and Lifetime, flopped. Even O, The Oprah Magazine (a partnership between Hearst and Oprah Winfrey’s Harpo) has seen its success cool lately. Single-copy sales fell 17.3 percent in the first half of 2008. So far this year, its ad pages have declined less than other women’s lifestyle publications, but for all of 2007, its ad pages rose only 4.5 percent versus an overall category gain of 11.3 percent.Clinton said Food Network Magazine’s advantage would lie in its fun approach to cooking. Unlike other celebrity-based magazines, notably Reader’s Digest Association’s Every Day with Rachael Ray (where Maile Carpenter was an editor before Hearst poached her to create the tests), the Food Network Magazine won’t have its fortunes tied to a single personality. “It’s not just focused on high gourmet or food that you make everyday, but everything in between,” he said. “Anyone who’s interested in food is going to be interested in the magazine.” The magazine will be promoted though subscription cards in the test issues and other Hearst titles; direct mail; and Food Network’s online and on-air properties. Clinton said a decision about a full rollout and frequency would be made after the test period.

Ripert Report - Coming to Seattle

2008-09-04T16:53:00.004-04:00

A few weeks ago I attended my first ever Seattle Food Bloggers event at a new restaurant named Olivar. The Chef came out and greeted our table, introducing the tasting menu he had prepared for us all. There were a few items I preferred over others, but the lamb was the bit hit among our two tables. Olivar's restaurant menu is designed around small plates for sharing…I’m beginning to see that trend pop up in quite a few new places around town. I definitely want to go back and see if the food and service is as good without the special attention to our table that evening.

Most importantly about the night however; I found out that Eric Ripert is coming to Seattle as part of a “cooks and books” tour promoted through Kim Ricketts book events. Being fans of Union and HUGE fans Le Bernadin, I phoned Union that evening and signed up for the dinner event.

For those who are interested, the dinner is on Sunday, December 14 , 2008 and from what I hear, Ripert will be discussing his book "On the Line," and give guests an "inside the World of Le Bernardin."

A bit about the book and the topic for the evening here is an excerpt from the Kim Rickett's Web site:

How does a four-star restaurant stay on top for more than two decades? To answer this question, all one has to do is walk through the doors of New York City’s celebrated Le Bernardin, which is one of only three restaurants in the city to earn three Michelin stars.
Chef Eric Ripert, with New York Times writer Christine Muhlke, offers fans of gourmet dining a unique insider’s account with his new book, On the Line: Inside the World of Le Bernardin. From the front of the house to the back of the pantry, Ripert takes readers on a detailed tour of the restaurant and shows how culinary magic is created station by station, person by person and plate by plate.
On the Line goes way beyond a behind-the-scenes restaurant tell-all. It includes 50 of Le Bernardin’s signature recipes with breathtaking images and candid photographs capturing the energy of those on the line. It reveals the secret to snagging a reservation, how to fold a Madeleine napkin, the 129 “cardinal sins,” which every new employee must memorize, and takes readers inside the 14,000 bottle wine cellar and more. Truly, a must have for foodies!
Eric Ripert is the celebrated and award-wining chef and co-owner of New York City’s highly acclaimed restaurant, Le Bernardin. Ripert served as guest judge (and “fan favorite”) on Bravo’s highly rated Top Chef for two seasons. Ripert is the Chair of City Harvest’s Food Council, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good tequila and peace and quiet. He lives on the Upper East Side and Sag Harbor with his wife and young son.

The Gauntlet

2008-08-05T19:14:00.007-04:00

This weekend, Luke threw down the gauntlet. Not certain exactly what was said; I just know my ears perked when I heard a challenge was initiated. A food challenge to boot! The next thing I knew, we were preparing for dueling clam recipes, followed by a second dish. It was like Iron Chef when they reveal the secret ingredient. We were a flurry of turning cook pages, clacking computer keys, and scribbling pens. We hopped in the car and headed to the market...keeping our ideas secret only to be revealed when completed.

Now, before I get too far into this story, let me just say, this was the last weekend Luke's dad would be in town for quite a while, so it was sort of a send off dinner as well...plus, we needed a judge!

We arrived at the market, and quickly gathered all of our necessary items. Complete with wines for pairing. Then we raced home, not that we needed too, it was just part of the excitement, and quickly started our prep work. Of course by this time, we had a pretty good idea of what the other was making (we kept sneaking peaks at shopping lists and grocery carts) but we still kept it secret to the end.

The drum roll please..........

Charlynn:

First course - Steamed Clams in a spicy white wine broth served over orzo pasta with fresh basil and parsley. Paired with a 2002 Chenin Blanc.

Luke:

First course - Broiled clams on the half shell topped with homemade pesto. Paired with a 2006 Ponzi Pinot Nior.

Charlynn:

Second course - Chocolate ganache cupcakes filled with dried cherries and chunks of chocolate ganache and topped with more, yes you guessed it - chocolate ganache.

Luke:

Second course - Homemade pasta with mint and green tomato pesto.

So who won? I think we all did, after all we were the ones enjoying a fabulous meal!

"Pre" wine flight - literally

2008-08-01T18:00:00.004-04:00

While it's always exciting to be traveling to a new locale, it's no secret air travel isn't as fun as it used to be. Good news for those folks with delays or layovers in Baltimore, Seattle and Sacramento, and at JFK and Dulles! Vino Volo (Italian for wine flight) is the first upscale airport wine bar and from what I hear, plans are inthe works to open Vino Volos in Philadelphia and Detroit by the end of this summer.

Though we weren't delayed, we did have the opportunity to enjoy a brief stop, and try a wine flight at Vino Volo. Offering international and domestic wine flights, the prices were suprisingly low for an airport. I opted for a Dominus flight and Luke went for an Oregon Pinot flight. We chose the crabcakes and duck confit which was also suprising tastey considering what airports normally have to offer. The crabcakes were tender and full of meat, and the duck confit (served on top of lentils) was tender and flavorful. Our entire meal came to less than $50, including tip. Another great benefit; Vino Volo restaurants are located inside the airport after you're through security. So if you find a bottle you enjoy, you can actually take it with you and enjoy it at your next destination!

So before putting your tray tables in the locked and upright position...Salute!

Finding the secret

2008-07-22T14:56:00.004-04:00

In this new age of celebrity chefs, restaurants easily fall out of fashion as new food trends and even new hot spots steal the foodie spotlight. There is one place however that seems to holds to secret to remaining a constant favorite - Dahlia Lounge. So what is the secret?
Maybe it's because its the first restaurant of chef Tom Douglas, who also helped to define Northwest cuisine? Maybe its because he received the James Beard Foundation Award for Best Northwest Chef in 1994 or that Food Wine named Dahlia Lounge the "Quintessential Seattle" restaurant in 1999. Or, could it be because he 'reigned supreme' over Masaharu Morimoto in an episode of Iron Chef America? Well, we needed to find out for ourselves.

Starting our dinner, we decided to try three items first; the honey lacquered pork belly, the dungness crab cake and the wood grilled Pacific octopus. Each were unto their own, fantastic. The octopus was a pleasant surprise, rich and meaty and not at all what I expected. Of the three, it was my favorite.

For our entrees, we enjoyed the roasted carrot ~ ricotta ravioli with sweet peas, oyster mushrooms and tarragon butter and the spit roasted Berkshire pork rack with grilled spring onions, watercress, rice beans and green garlic. Both were heavenly, velvety and creamy. Yes, creamy! For dessert, the triple cream coconut pie put us over the edge into food nirvana. I can't wait to go back.

Though the 1997 Dalla Valle was tempting (I say with a Cheshire grin) our wallets opted for a half bottle of one of our favorite pinot noirs - Patricia Green - and a half bottle of Sancerre. Both paired wonderfully with each of our dishes.

So here's a challenge, go find out the secret for yourself. For me, having enjoyed such a fantastic meal, the secrets are the culinary inspirations showing up on the menu!

Farm to Table - Culinary Sustainability

2008-07-16T16:21:00.004-04:00

This week, a new crop of culinary students begins a six-month educational journey learning to guide our nation's restaurant, grocery, retailer and hospitality industries in the timely shift toward growing, eating and purchasing local and sustainable foods.

Culinary School of the Rockies (CSR) is pioneering a natural path for future chefs craving an unprecedented farm-to-table education through the launch of its Farm to Table Externship.
Students spend the first nine weeks of the course in the classroom at CSR.

Then, on Sept. 8, the off-campus Externship takes them to work on farms and ranches in Colorado's breathtaking North Fork Valley (near Aspen) and in Boulder County. Students will learn firsthand how to source local ingredients from farmers, growers and producers, and the farming experience is topped off by an apprenticeship with acclaimed "locavore" Colorado chefs.
Culinary School of the Rockies began developing the program two years ago as a response to the growing "sustainable" trend -- and the subsequent help- wanted signs in sustainable restaurants. Today, with gas prices soaring past $4 per gallon, the food industry is becoming even more sensitive to local sourcing.
CSR is acutely aware that culinary education requires chefs to know more than just the "back of the house.

Farm to table is a broad trend that refers to sourcing practices that support natural and organic farming and local farms and producers. The movement started centuries ago but has regained momentum during the past 35 years, when organic grocers and farmers markets began attracting the masses.

Nationally renowned chef Alice Waters pioneered this trend in 1971 when she opened her neighborhood bistro, Chez Panisse, in Berkeley, Calif. Many restaurateurs have more recently adopted Waters' practices and ideals.
The Farm to Table Externship is new to Culinary School of the Rockies, but the program's philosophy is a natural extension of the school's values. Since its founding in 1991, the school has kept a "green commitment" by sourcing local, fresh products and ingredients when available for its programs and by recycling and composting its waste products year-round.
As recently as June 8, The New York Times featured several of CSR's farm and chef partners in an article, "As Skiers Depart Aspen, Chowhounds Take Their Place." Featured farmer Don Lareau, owner of Zephyros Farm, Ryan Hardy, chef at Montagna at The Little Nell in Aspen, and farmer John Cooley of Rivendell Farm are all participating instructors and leaders of CSR's Farm to Table Externship.
After the three-week farm portion of the externship is complete, students will apprentice for two weeks in award-winning Colorado restaurants with sustainable practices, such as Fruition in Denver, Montagna restaurant in Aspen, and The Kitchen and Frasca Food & Wine in Boulder.

SOURCE Culinary School of the Rockies

Our Taste for Travel

2008-07-08T13:12:00.041-04:00

For us, life's luxuries include good friends who share our same passion for food and travel. That's part of what makes our culinary getaways so magical, and our trip to Virginia and Washington DC was no exception.

After landing at Dulles airport, we quickly freshened up for lunch and headed straight to Black Salt located in the Palisaides neighborhood just outside Georgetown to meet our friends at the first stop of our gastronomic vacation.

A modern styled fish market with chilled granite slabs sitting atop crushed ice featuring the daily catches greets you as you walk in the door, Black Salt is a fresh take on seafood dining. Our friends were already sitting in the restaurant located the back of the market when we arrived. The open kitchen adds to the fun and casual atmosphere of this yummy place for all the senses. Wine flights offer a festive sampling and pairing to variety of menu options, but we opted for a crisp Sauvignon Blanc with our seared ahi salad. The presentation, a deconstructed nicoise salad, was beautiful and equally as tasty. A quick note; make reservations because the restaurant fills quickly at lunch time.
For dinner that evening we headed to CityZen in the Mandarin Oriental Hotel in D.C. We each chose the the six-course tasting menu created by Chef Eric Ziebold, winner of the 2008 James Beard Award for Best Chef Mid Atlantic, which was presented with the Sommelier's pairing.

A tender mushroom souffle canape was offered as a prelude to the tasting menu which included: an asparagus salad topped with a quail egg, followed by a tempura soft shelled crab over rhubarb gazpacho, then a steamed Pacific Bay sable fish, next we enjoyed rare herb roasted lamb followed by selections from their cheese cart. The dessert was a decadent seven layer chocolate bar.

Having only two hours to enjoy the menu in order to make it in time for the Symphony at the Kennedy Center, the table attendants did everything to accommodate our schedule - which we truly appreciated. After the Symphony we enjoyed evening cocktails at Marcels, an old DC favorite of ours to recap the day's events. A nice little hint: Marcel's offers a pretheatre menu which includes car service to the Kennedy Center. That evening we phoned to have the car service pick us up from the Kennedy Center and take us to Marcel's for drinks, it's very convenient!

Sunday night we headed to Vidalia, a restaurant with a contemporary take on Southern specialities. Again we sampled another great tasting menu. The highlight of the evening for us however was a side-by-side tasting of 2003 and 2004 Hourglass Cabernet.

We took the chance and packed the wines in our suit cases, one from each of our cellars. We agreed that the 2003 was mature and rich and ready to drink. The 2004, while floral and full of fruit ,was a bit too young for my taste and I felt it needed to be cellared for a bit longer. It was such a treat to compare two years of one of our favorite wines.

The next day before heading to our final destination, we lunched at Brasserie Beck. This new Belgian styled restaurant of Chef Robert Wiedmaier, also of Marcel's, is a must for anyone who appreciates true Brasserie fare. The attention to detail is not only evident in the decor and service, but also in the menu selections. Having traveled to Brussels and eaten our fair share of mussels and frites, we can be a bit tough on our critique at times when it comes to finding that special finesse it takes in preparation. Becks did not disappointment us and we vowed to return! In addition, Becks offers guests a list of hundreds (literally) of Belgium beers. Talking to our waiter, he explained that Brasserie Beck is one of the few places in the United States which features some of their listings.
After lunch we headed to our much anticipated final stop for the trip, The Inn at Little Washington. If you didn't know it, you'd think Patrick O’Connell defined the term "Southern Hospitality." The staff greeted us as we drove into the tiny driveway, opening our doors and ushering us into the receiving parlor. We were then immediately served a refreshing cocktail of Proseco and fresh peach puree, similar to a Bellini. From there we were given a tour of the Inn, the outdoor courtyard and taken to our rooms. That afternoon, we strolled through the herb and butterfly garden at the Inn and then visited the quaint shops which lined Main Street. Afterward, we returned to the Inn to enjoy afternoon tea. A very elegant menu of teas was presented and served with small canapes and sweet treats.

Dinner that evening was amazing. You can see why Chefs and restaurateurs from around the world seek out and visit the Inn. We began by selecting three wines: a 2005 Rudd Cabernet, a 2000 Pichon-Longueville and at the Sommelier's recommendation, an Angela Pinot Noir in place of a Ken Wright.
Instead of the tasting menus, we opted to create our own. Our dinner started with a sampling of eight canapes. The sauteed watermelon with chile oil was a refreshing favorite and was followed by an herbal Vichyssoise. For our courses, some of the selections we made included a chilled seafood sampler of Lobster Maki, Tuna Tartare and Ceviche of Diver's Scallop, A "Marriage" of Hot and Cold Foie Gras with Sauternes Jelly and the Inn's Housemade Pickled Cherries from the Inn's orchard, Beef Two Ways (Pecan Crusted Barbeque Short Rib, and a Miniature Filet Mignon Wrapped in Swiss Chard) Veal Sweetbreads Braised in Ruby Port on Pappardelle Pasta with Huckleberries and Virginia Country Ham, and a Parsley-Crusted Elysian Fields Lamb Loin with Minted Grape Leaves and Greek Yogurt Tzaziki Sauce. Desserts for our table includes a sampling of cobblers and the "Seven most Decadent" desserts from the menu - and they truly were! After dinner, we received a tour of the kitchen. From what we were told by Marta our host, the Inn’s new kitchen is referred to as “the most beautiful kitchen in the world” and was added in 1998. The design was inspired by the dairy room at Windsor Castle, the kitchen features an enormous Vulcan range which was made in France. The copper hood seems like it belongs in a story book and is topped with shinning brass trim. Guests may also reserve the kitchen table if desired. As a bit of background about this wonderful place - The Inn at Little Washington was the first establishment in the Mobil Travel Guide’s history ever to receive 5 stars for its restaurant and 5 stars for its accommodation, and is the first Inn ever to receive AAA’s highest accolade - the 5 Diamond Award, for both food and accommodation. We can't believe we were able to share this memorable experience with such close friends who share our same passion for food, wine and travel.

Taste of DC

2008-06-23T19:41:00.002-04:00

It’s become a much anticipated tasty tradition. Every year, we get together with some good friends of ours from Nashville for a culinary tour of a U.S. city. We research which new chefs are creating buzz, emerging restaurants and the absolute “musts” for those who appreciate good food. Much goes into the planning of the trip, but once we have our itinerary we are as giddy as children the night before Christmas.
This year we’re focusing on Washington D.C. with a side trip to the Virginia countryside (one of my favorite places for foxhunting) for a stay at The Inn at Little Washington. We typically hit the ground running, packing in as many places to visit as we possibly can and this trip is no exception. Below is a brief look at our upcoming trip. We’ll have a complete review upon our return!
Black Salt
Beck Brasserie
CityZen
Inn at Little Washington - chef's tasting menu
Vidalia - we will be doing side-by-side tasting of Dalla Valle and Hour Glass Cabernet (YUM!!!)

Every place has an off night - Mortons Steakhouse

2008-06-10T23:57:00.007-04:00

Morton's Steakhouse for me, has always been the pinnacle of steakhouses. Now, I've been to plenty of places in my day, Murray's in Minneapolis, Plaza III in Kansas City (both of which are two of my top favorites when it comes steaks) along with a host of other places across our great nation who's speciality is preparing the perfect cut of red meat.

In an era of "steaks and chops" gone by, the nostalgic atmosphere of Morton's with the consistent quality and service is something I look forward to and cherish when "dining" out. My husband and I actually make our entire evening out at Morton's an event. Dressed up of course, he in a suit with French cuffs, cuff links etc., me in , dare I say it, an Audrey Hepburnesque dress; we pop Frank Sinatra and Chet Baker into the CD player and head out with only high expectations for the evening.

Raw oyster's on the half shell with a martini to start, followed by a wedge salad and blue cheese, awaiting the perfectly prepared rare filet while our bottle wine breathes, then the meal ending with the chocolate cake and a Baileys and coffee.

As you can tell, I too am quite nostalgic when it comes to my experiences with Morton's. So you can only imagine how excited I was when a good friend of mine recently told me she visited Morton's for the first time. Quickly I perked up and asked how she enjoyed her experience, ready of course to hear only a positive recount of her evening.

"Horrible," she said answering my question.

It came like a blow to my gut, I was saddened but stunned. I think I actually entered into the first stage of grief - denial - at that moment.

"You mean Morton's the steakhouse," I asked. She must surely be mistaken.

"Yes," she replied. She then began to share every horrible detail of the evening.

1 - they weren't offered a wine list

2 - when the server started to take their order, they requested a wine list

3- they asked for wine recommendations based on their meal - with a reply from the server "I don't like wine"

4 - no wine steward or sommelier was sent over

5- the salad attendant spilled bacon bits from the salad condiments all over the table and into a glass of wine, while the table linen was quickly cleared of bits, there was never an effort to replace the glass of wine

6 - when asking to replace the glass of wine, the server brought over another glass, but not of the wine they were drinking, but a substitute

7 - their steaks were not cooked to order

By this time, I heard enough and was truly saddened knowing how many wonderful dinners I've enjoyed at Morton's. Trying to show that Morton's does have a niche for service and is prepared to prove quality to their customers, I asked what they at least though about he presentation cart . She replied "what cart?" My enthusiasm about their evening was dwindling with every detail. So I quickly, and delicately, walked her through what her evening should have been. From Morton's standard's of service, to its history and trademark slogan "the best steak anywhere" along my past experiences with the restaurant's educated and professional wine staff in Richmond, Virginia, Chicago, Seattle, DC, and Nashville, I know in my culinary heart she and her party had to of been there on an off night.

(this story had been also told by other members of the dining party that evening)

La Rustica

2008-05-21T17:19:00.002-04:00

When it comes to Seattle, finding almost any type of food, restaurant or market is easy. But when it comes to finding an authentic, Italian restaurant it can be a bit more of a challenge. Having been to Italy many times visiting family , friends and on our own; we know Italian food and eateries and look for similar styles of food and ambience when seeking out places here in the States.
So, if you live in Seattle and have been searching for a quaint Italian restaurant that brings back the memories of your trip to Italy - where you found that little side street gem void of tourists and over flowing with the locals - than La Rustica is a must for your restaurant list.

Tucked away in the maze of waterfront condos on Beach Drive just off Alki Point is where you’ll find this hidden treasure. We’d driven past the restaurant many times, and after hearing wonderful things about the menu decided we needed to try it out. So on a chilly spring night - one that reminded us of our own spring wedding dinner in the hills of Tuscany - we headed to La Rustica. The ambience we found to be relaxed, cheerful and intimate.

The tables are close together and the host’s table is right beside the front door. We didn’t have reservations, but the owner greeted us like long time friends. He was extremely accommodating and recommended we head to the parlor to enjoy a glass of wine before dinner. To our surprise, the host escorted us back outside. We were quickly relived that we weren’t being politely turned away as the host showed us that parlor entrance is located outside, just a few steps away from the front door. Both the parlor entrance and the dining room entrance share the outdoor patio.

A few moments later after finishing our wine and thumbing through the Italian picture books, we were taken to our table – heading back outside, then inside once again. The menu overflowed with both familiar favorites and more traditional Italian home style options. The decision was difficult, but given the chill in the air, we narrowed it down to two hearty dishes; the pesto and prawn risotto and veal marsala. Both were incredibly decadent and generous in their portion size, as was the desert which followed. We ordered Tiramisu, and though it was a bit too sweet for our taste (we prefer more espresso in the flavor than sweet cream) it was still enjoyed with a bold cup of coffee. If you plan on heading to La Rustica keep in mind that finding parking can be a bit difficult. Plan on arriving at least 30 minutes prior to your reservation time. And if you don’t have a reservation, enjoy looking through the Murano glass and Italian picture books in parlor with a nice bottle of Italian wine.