Thomas Keller’s newest restaurant, Bouchon in Beverly Hills, opened this week. BMW added die oompf to the Hollywood affair providing rides to Pierce Brosnan, Julia Louis Dreyfus, Ludacris, Gilles Marini and Sex and the City creator Darren Star in a BMW Active Hybrid X6.The vehicles reach dealership Dec. 5
In charge of the French cuisine are Chef de Cuisine Rory Herrmann, General Manager Greg Rowan, Pastry Chef Scott Wheatfill and Head Sommelier Alex Weil.
Also among the 400 guests were Ryan Seacrest, Jay Leno, Star Jones and Larry King. Bouchon’s sister locations are in Yountville and Las Vegas. Chef Keller’s additional restaurants are The French Laundry, Per Se, Ad Hoc and Bouchon Bakery. Keller’s new cookbook, Ad Hoc At Home, is out for those who can’t driver the BMW ActiveHybrid X6 to Bouchon.
The oak tree carries the message of strength, endurance and is the national tree of the U.K. It’s fitting that British industrial designer Claire Danthois, who works with recycled woods has created “Re-inspired Elements” A Tasting Installation. Here is a piece for the mindful wine collector that is tied back to the source — the oak barrels where wine is processed. [click to continue…]
With a little insider knowledge, one need not spend big bucks on the priciest wine to have an exquisite meal. Pairing the proper wine with the right meal is a learned skill. The International Wine Center is offering the new affordable WSET Foundation course as a primer for novice tasters at it’s New York facility, which serves as the U.S. headquarters for the Wine Spirit & Education Trust.
Coursework includes the proper technique for opening a bottle of wine, tasting etiquette and how to describe wines. Students will sample an assortment of foods together with various wines in order to see which pairs work well together. Pronouncing grape variety names, reading wine labels, identifying tannin, oak and acidity are covered. Students will walk away with more in depth knowledge of the winemaking process and background on the popular wine regions. Following completion of the second class, an optional exam will be offered to earn the WSET Level 1 Foundation Certificate in Wines, an internationally-recognized certificate awarded by the Wine & Spirit Education Trust (WSET). This flirtation with wine knowledge is suited for the dabbling traveler or the budding enthusiast.
The WSET Foundation Certificate course begins Saturday, February 28 and is followed by a second class on Saturday, March 7, 2009. Classes meet from 10:00 a.m. to 1:00 p.m. at International Wine Center, 350 Seventh Avenue, Suite 1201. The cost is $275, with an additional $10 registration fee. For detailed information call 212-239-3055 or email info@internationalwinecenter.com.
I’m not cooking this year. We’ll be shuffling over to a friend’s house for Thanksgiving dividends, armed with platters of tiramisu in hand. It’s always good manners to bring something to a T-Day bonanza or to the holiday parties. Of course, the easiest, can’t-go-wrong option is a bottle. While times might be tough on the bank account, there’s still quite a few excellent reasons to toast. A surefire pleaser is a nice bottle champagne, like this sophisticated, yet moderately priced Pommery Brut Royal ($32 – $54).
Creativity usually compensates when price is an issue. Think international. A well-bred budget buy with resounding good taste is an Argentine wine. La Linda Malbec 2006 goes for $10.99 and is ripe with cherry notes that complement turkey and cranberries. An Israeli wine is an off the beaten path pick. Yarden’s Cabernet Sauvignon ($26.00) is layered with spice, chocolate, pipe tobacco and a hint of fresh herb and is is produced in vineyards of northern Galilee in Golan Heights..
If you want to bring the party with you, a cocktail might be more your speed. We’ve received a few simple recipes for consideration using Gran Gala (under $20!) that sound yummy. If you’re looking for a compliment to your sweet beverage, how about Grand Marnier enhanced macaroons? Payard Patisserie & Bistro has a gift sampler for $18 in four flavors including Grand Cosmo, the Grand Margarita, the Grand Mojito and the Orange Crush. Whatever your flavor, remember to leave room for dessert and the sweetness of life.
Chocolate Spice Martini
2 oz. Godiva
1 oz. GranGala
½ oz. Vodka
2 oz. Lite Cream
Dash Cinnamon
Dash Nutmeg
Dash Black Pepper
Shake all ingredients and strain into a martini glass. Garnish with an orange twist and dash of cinnamon or a roll of shaved dark chocolate.
Trieste Martini Crema
1 Shot espresso (Lightly Sugared)
½ oz GranGala Triple Orange Liqueur
½ oz Vodka
½ oz Cream
Slightly whip the cream using a small whisk or spoon. Combine GranGala, vodka and ice in a shaker. Brew a shot of illy espresso and add to shaker. Shake vigorously and strain into a chilled martini glass. Gently add slightly whipped cream to the top by pouring or using a spoon. Garnish with an orange peel.
Entering in the private room at the Modern of MOMA, black-gloved attendees served chestnut cappuccino soup, roasted black angus beef and Moet & Chandon Brut Champagne Cuvee Dom Perignon 1999.
The evening began with toast, as attendees licked their lips. It was a celebratory dinner with Georg and Maximillian Riedel prepared by Chef Gabriel Kreuther. The occasion – the 50th anniversary of the Riedel Sommeliers Burgundy Grand Cru Glass – and good taste abounded. Wild poached salmon with Peruvian purple potatoes, butternut squash and lingonberry sauce and Domain Claude Dugat Gevrey-Chamertin 1er Cru 2003 and Domine Serene Pinot Noir, Williamette Valley, Evenstad Reserve 2003. Filet of buffalo in spiced cabernet with cauliflower, romanesco, brussel sprout and fried lentils and Chateau Lynch-Bages, Pauillac 1985 and Chateau Cos d’Estoumel St.-Estephe 1985. And for dessert, white chocolate cremeux with strawberry soup.
As a hallmark of their brand, the Riedels emphasize what makes their elite wine glasses distinct — how the shape of their glasses convey the naked essence of the wine, in what they call a “three-dimensional taste picture.” “We are in the messenger business,” Maximillian Riedel told the guests seated before elegant harvest table settings served entirely on Riedel ware. An artist lined each setting with black silhouette mimicing the lines of the glasses.
The massive Grand Cru glass actually hold 38 ounces, which is the equivalent to an entire bottle, Riedel explained. It was a game changer when it was introduced in 1958. The Grand Cru glass is recommended for a long list of wines — Barbaresco, Barolo, Beaujolais Grand Cru, Blauburgunder, Burgundy (red), Dornfelder, Echézeaux, Gamay, Moulin à vent, Musigny, Nuits Saint Georges, Nebbiolo, Pommard, Pinot noir, Romanée Saint Vivant, Santenay, Volnay and Vosne-Romanée, Vougeot.
NYC sommeliers and journalists turned out to toast the Riedels and to partake in the excellent dinner, including the artful restauranteur Kurt Guttenbrenner from Wallse my grandfather’s favorite Austrian restaurant in New York City, who also owns Cafe Sabarsky in the Neue Gallerie.
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