Premiere Napa Valley Crushes Record
The Napa Valley Vintners' (NVV) 18th annual Premiere Napa Valley today made history by bringing in a total of $5.9 million, nearly doubling the previous record of $3.1 raised in 2012. The 225 lots crafted exclusively for the trade-only tasting and auction showcased the winemaking innovation and consistently coveted quality of Napa Valley wines. More than 90 percent of the lots were from the 2012 harvest, widely lauded as one of the most anticipated vintages in recent history... more
Villa San-Juliette Names Matt Ortman As Winemaker
Paso Robles-based Villa San-Juliette Winery announced the hiring of Winemaker, Matt Ortman. In true fashion, proprietors and television producers Ken Warwick and Nigel Lythgoe auditioned winemakers to lead Villa San-Juliette’s winemaking team. Matt was handpicked by Warwick & Lythgoe when a blind tasting of a dozen Cabernet Sauvignons resulted in Ortman’s two samples earning first and second place with both owners. “Matt has an excellent pedigree, he has a strong vision for where he can take our wines and facility, and we simply love his wines. He is the perfect fit,” said Lythgoe.
Ortman brings a strong winemaking background and broad range of experience with multiple wine varietals in appellations spanning throughout the Central Coast to Northern California... more
Ortman brings a strong winemaking background and broad range of experience with multiple wine varietals in appellations spanning throughout the Central Coast to Northern California... more
India Festive Food Week
On Saturday January 18th, a wide array of media, food writers and eager epicurean enthusiasts gathered as Food Network Celebrity Chef, Maneeet Chauhan and two-time Michelin-starred Chef, Hemant Mathur participated in the first ever Masterclass, as a part of the new culinary initiative, India Festive Food Week 2014.
India Festive Food Week offers its participants insights into an expansive choice of regional cuisines including Awadhi, Mughlai, Rajasthani, Gujarati, Bengali and Udupi, amongst others. Gourmands can explore and be... more
India Festive Food Week offers its participants insights into an expansive choice of regional cuisines including Awadhi, Mughlai, Rajasthani, Gujarati, Bengali and Udupi, amongst others. Gourmands can explore and be... more
Margaux Opens Bringing Abundant Flavor To Greenwich Village
Hotelier Sean MacPherson Unveils New Neighborhood Cafe in Historic Marlton Hotel
Tucked away in the recently opened historic Marlton hotel, lies Greenwich Village’s newest hidden gem, Margaux, opening today, January 6, for breakfast, lunch and dinner.
Chefs Michael Reardon, formerly of Shutters on the Beach, Santa Monica, and Tra Vigne in Napa, and Jeremy Blutstein, of Tremont, Eataly, and The Crow’s Nest in Montauk, will helm the kitchen. Margaux will serve dishes with sunny, dynamic flavors, influenced by the cultures and cuisines of the southern and eastern Mediterranean, France and California. With an ethos of seasonality and healthy ingredients, the menu changes daily, offering the highest quality food and drink without pretense.
Each dish is conceived with organic, local ingredients, including starters such as: the Farmer’s Board ($19), a colorful sampling that includes avocado hummus, red quinoa tabouli, spicy sweet potato and roasted beets with grains of paradise, a Cauliflower Custard with crispy Brussels leaves and acorn squash ($9), Black Bass Crudo with aji amarillo and yuzu ($12), and a Winter Citrus Salad with escarole, olives, and almonds ($11). Heartier mains include the Dayboat Cod prepared with savoy cabbage with Maine kelp and sea bean ($24) and the Rotisserie Chicken with Urfa biber, sweet potato, and green harissa ($21). The cocktails, designed by Bar Manager Hunter Orahood, emulate the menu’s focus on seasonality paying homage to the neighborhood’s rich Beat history, including The Marlton House andBohemian Sidecar ($13).
Located in the rear of the hotel behind the lobby bar, the cozy 98-seat cafe, designed by MacPherson, is seeped with precious charm. Lush green banquet seating and fresh plants in porcelain potting surround the light-filled space, and the walls are adorned with antique glass mirrors, chic light fixtures, and floral tiles hand-picked by MacPherson in Argentina. A breathtaking skylight atrium spans the cafe’s back wall further enhancing the airy, romantic sentiment.
Chefs Michael Reardon, formerly of Shutters on the Beach, Santa Monica, and Tra Vigne in Napa, and Jeremy Blutstein, of Tremont, Eataly, and The Crow’s Nest in Montauk, will helm the kitchen. Margaux will serve dishes with sunny, dynamic flavors, influenced by the cultures and cuisines of the southern and eastern Mediterranean, France and California. With an ethos of seasonality and healthy ingredients, the menu changes daily, offering the highest quality food and drink without pretense.
Each dish is conceived with organic, local ingredients, including starters such as: the Farmer’s Board ($19), a colorful sampling that includes avocado hummus, red quinoa tabouli, spicy sweet potato and roasted beets with grains of paradise, a Cauliflower Custard with crispy Brussels leaves and acorn squash ($9), Black Bass Crudo with aji amarillo and yuzu ($12), and a Winter Citrus Salad with escarole, olives, and almonds ($11). Heartier mains include the Dayboat Cod prepared with savoy cabbage with Maine kelp and sea bean ($24) and the Rotisserie Chicken with Urfa biber, sweet potato, and green harissa ($21). The cocktails, designed by Bar Manager Hunter Orahood, emulate the menu’s focus on seasonality paying homage to the neighborhood’s rich Beat history, including The Marlton House andBohemian Sidecar ($13).
Located in the rear of the hotel behind the lobby bar, the cozy 98-seat cafe, designed by MacPherson, is seeped with precious charm. Lush green banquet seating and fresh plants in porcelain potting surround the light-filled space, and the walls are adorned with antique glass mirrors, chic light fixtures, and floral tiles hand-picked by MacPherson in Argentina. A breathtaking skylight atrium spans the cafe’s back wall further enhancing the airy, romantic sentiment.
A Rotten Turnout for the French Wine Harvests in 2013
A rotten turnout for the French harvests in 2013, with just 43.2 million hl produced
With a reported harvest of 43.2 million hectolitres, the 2013 vintage has scraped in just above all-time smallest harvest of 2012 (41.2 million hl). Even though the two harvests seem to have a lot in common (lateness, millerandage, hail...) the most recent evalutation from the Ministry of Agriculture would lead you to believe that the French vineyards only needed locusts to have been hit by all 10 of the Egyptian plagues in 2013. It must be said that since springtime, this vintage has been doomed, «despite the initial abundance of bunches» the «rains and cool weather during the flowering season brought about leaking and millerandage», then «various summer hailstorms» managed to eat away at any potential production. Then to finish it off «rain during the harvests led to a late enlargement of the berries and to the unusual development of botrytis».
Grey rot developed extensively on on the chardonnay grapes of Burgundy, the trebbiano grapes of Charentes and more generally across the vineyards of Alsace, Anjou, Ardèche, Beaujolais, Central Loire and the South-West (Bordeaux included...) This trend caused Agreste to lower the volume of the French harvest by a further 1.8 million hl ( the estimate one month ago was for 44 million hl). However, three regions are bucking this trend: Champagne, which was spared the grey rot (2.8 million hl predicted for 2013, +43% on 2012), Languedoc-Roussillon, where there was a good vintage (13.5 million hl, +13% on 2012) and Corisca, whose red grape varieties have just ripened (321 000 hl, +5% on 2012).
On 1st November, the Ministry of Agriculture predicted that, in 2013, France would produce 19.1 million hl of AOC wines (-3% on 2012), 12.1 million hl of IGP wines (+8%), 7.4 million hl of wine-based spirits (-2%) and 2.7 million hl of other wines (+36%).
With a reported harvest of 43.2 million hectolitres, the 2013 vintage has scraped in just above all-time smallest harvest of 2012 (41.2 million hl). Even though the two harvests seem to have a lot in common (lateness, millerandage, hail...) the most recent evalutation from the Ministry of Agriculture would lead you to believe that the French vineyards only needed locusts to have been hit by all 10 of the Egyptian plagues in 2013. It must be said that since springtime, this vintage has been doomed, «despite the initial abundance of bunches» the «rains and cool weather during the flowering season brought about leaking and millerandage», then «various summer hailstorms» managed to eat away at any potential production. Then to finish it off «rain during the harvests led to a late enlargement of the berries and to the unusual development of botrytis».
Grey rot developed extensively on on the chardonnay grapes of Burgundy, the trebbiano grapes of Charentes and more generally across the vineyards of Alsace, Anjou, Ardèche, Beaujolais, Central Loire and the South-West (Bordeaux included...) This trend caused Agreste to lower the volume of the French harvest by a further 1.8 million hl ( the estimate one month ago was for 44 million hl). However, three regions are bucking this trend: Champagne, which was spared the grey rot (2.8 million hl predicted for 2013, +43% on 2012), Languedoc-Roussillon, where there was a good vintage (13.5 million hl, +13% on 2012) and Corisca, whose red grape varieties have just ripened (321 000 hl, +5% on 2012).
On 1st November, the Ministry of Agriculture predicted that, in 2013, France would produce 19.1 million hl of AOC wines (-3% on 2012), 12.1 million hl of IGP wines (+8%), 7.4 million hl of wine-based spirits (-2%) and 2.7 million hl of other wines (+36%).
Chef Nick Di Bona Partners with New York-Based Celano Design Studio
Larchmont, NY-- Italian-American Chef Nick Di Bona has partnered with New York-based Celano Design Studio to create his first restaurant, Madison Kitchen.
A native of Westchester, 28 year old Chef Di Bona has already proven himself a creative force in his own right, serving as Executive Chef at the renowned Pratt’s Inn and helping to bring its highest Zagat rating to date. Madison Kitchen will be Di Bona’s first solo restaurant venture, and will feature Di Bona’s personal twist on New American. “I wanted to offer an eclectic mix of good food. Westchester has a lot to offer, Asian markets, Italian grocers.” Inspired by Di Bona’s Italian-American background, his respect for fresh and locally sourced ingredients, and his continuous search for new combinations of food and flavor, Madison Kitchen will bring delicious, inventive cuisine to Larchmont.
After tapping Vincent Celano to create the space, Di Bona and Celano established a close working relationship, collaborating directly to drive the concept for Madison Kitchen. In the bar and lounge area, the reclaimed wood bar and bio-fueled fireplace creates an intimate vibe, complemented by the modern black tile feature wall and custom zinc bar top. “Nick was looking for an upscale yet comfortable atmosphere,” says Vincent Celano of Celano Design Studio. “We incorporated structural showpieces like the fireplace, complemented by modern textures, to achieve that fusion of rustic and modern we were looking for.” The fireplace connects the lounge to the main dining area, where chevron patterned wood plank ceilings and textured stone walls follow a rustic theme. Frank Savastano of Dufine Furniture crafted a custom leather tufted banquette at the back of the space that stands nearly seven feet high. The design team incorporated a variety of lighting elements, from hanging pendants in the lounge to vintage brass drum fixtures in the dining room, creating a warm glow throughout the whole space.
A native of Westchester, 28 year old Chef Di Bona has already proven himself a creative force in his own right, serving as Executive Chef at the renowned Pratt’s Inn and helping to bring its highest Zagat rating to date. Madison Kitchen will be Di Bona’s first solo restaurant venture, and will feature Di Bona’s personal twist on New American. “I wanted to offer an eclectic mix of good food. Westchester has a lot to offer, Asian markets, Italian grocers.” Inspired by Di Bona’s Italian-American background, his respect for fresh and locally sourced ingredients, and his continuous search for new combinations of food and flavor, Madison Kitchen will bring delicious, inventive cuisine to Larchmont.
After tapping Vincent Celano to create the space, Di Bona and Celano established a close working relationship, collaborating directly to drive the concept for Madison Kitchen. In the bar and lounge area, the reclaimed wood bar and bio-fueled fireplace creates an intimate vibe, complemented by the modern black tile feature wall and custom zinc bar top. “Nick was looking for an upscale yet comfortable atmosphere,” says Vincent Celano of Celano Design Studio. “We incorporated structural showpieces like the fireplace, complemented by modern textures, to achieve that fusion of rustic and modern we were looking for.” The fireplace connects the lounge to the main dining area, where chevron patterned wood plank ceilings and textured stone walls follow a rustic theme. Frank Savastano of Dufine Furniture crafted a custom leather tufted banquette at the back of the space that stands nearly seven feet high. The design team incorporated a variety of lighting elements, from hanging pendants in the lounge to vintage brass drum fixtures in the dining room, creating a warm glow throughout the whole space.
