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A Savory Summer Supper

This was the theme at a dinner party hosted by yours truly this past weekend. We had our very charming friends – Len, Aileen, Tom, and Flora – over for what we intended to be a fun grilling evening. But due to the “weather witch,” (aka RAIN RAIN RAIN) we dined indoors. “A Savory Summer Supper” is what we focused our meal planning around.

Picq ChablisWe started off the evening with the incredible 2005 Gilbert Picq Chablis. A magnum at that! It showcased the perfect balance of fruit, minerality, acidity, and “stony-ness” that you look for in a Chablis. If you are not familiar with the terroir (or the land and geographical surroundings) of where the Chablis region’s grapes are grown, let me enlighten you! The soils in that region are very special. The basin of limestone marl that runs all the way down through the Champagne region, into the Loire, Chablis, and other parts of BStartersurgundy is known as the Kimmerdgian Trail. All of the soil from these regions contain that limestone clay which is heavy with nutrients of the sea shells and fossils from many, many years ago. The grapes pick up those slate-like tones and the resulting wine is perfectly balanced with a stony minerality and vibrant fruit. Lovely!

Melon SaladWith the Picq Chablis, we enjoyed an array of hors d’oeuvres. Asparagus and thin bread sticks wrapped in “truffled” prosciutto di parma; Summer garden bruschetta; Assorted Olives; and something that I never served but intended to… Summer Fruit Gazpacho. More on that later!

We took our places at the table and started our meal with quite a bang. The 2008 Domaine Tselepos White Mantinia paired magnificently with Len’s Melon Salad. Perfect spheres of watermelon and cantaloupe accompanied with blueberries, basil, Greek yogurt, and sesame oil. Topped off with a camembert tuile. It was texturally SO appealing – and extremely flavorful. A perfect starter course to our Summer Supper – thank you Len!Heirloom Tart

The Moschofilero (The lovely asromatic, crisp, clean wine that we speak of above) carried itself through the next course. Heirloom tomatoes were the focus here. A fresh tomato tart – with a parmesan and black pepper crust.A great way to use up your garden tomatoes – here is the recipe… It was a true representation of what late summer represents. So clean, pure, and fresh!

2005-frontWe moved onto the 2006 Peter Michael Le Moulin Rouge Pinot Noir. Exquisite – definitely young but contains enough structure and finesse to pair with the next course. I must say that I was a tad intimidated to show this wine. But Manish and I enjoyed it when we first sampled it in CA last year. It was showing 100 times better than our last tasting – and it was perfect with the Ravioli Oeuf with Truffles. With the yolks still on the “softer side,” these raviolis, stuffed with a savory ricotta filling and an egg yolk, were so decadent. The filling had a dash of lemon zest which really brought out the nuances of all of the other components. The truffled butter sauce revealed an earthy note to the entire course. It was so savory, and now one of my favorite stuffed pasta dishes of all time.Lambbeychevelles453187767

Our guests brought outstanding wines to pair with the next course. Rack of lamb with Fig Gastrique over a sunchoke puree with baby zucchini. The 1988 Chateau Beychevelle Saint Julien was showing very well. After letting it breathe for a an hour or two, this wine was showing hints of cedar, earth, dark cherry, and tobacco. I wrote down “caramel” but by that point, I had consumed enough glasses to assume that I mis”wrote.” So unless that seems normal to you, just disregard! On the opposite spectrum was the 2001 Dalla Valle Cabernet. This had a more pronounced nose of licorice, dark fruit/berry, and coffee. The fruit was there but in an elegant style. Both wines paired well with the meal – the Bordeaux reflecting the earthy and game-y qualities of the dish while the Napa Cab supported the flavors of the gastrique.

Flora’s dessert was phenomenal. A chocolate tart with a delicate shortbread/almond crust. Topped off with a scoop of vanilla ice cream and home made chocolate sauce. Decadent. While everyone was announcing how they could only possibly have a bite, I went on to practically lick my plate clean (figure of speech people!) The 1992 Taylor Fladgate Vintage Port and the 2004 Zinskey Late accompanied this course. The perfect ending to a very satisfying meal!SANY1716

More than the meal itself, I was thrilled to be able to share the table with these food and wine loving friends of ours. Thank you for the lovely evening, and here’s to the next one! Cheers!

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Meursault Mondays

My very good friend Dawn and I used to work together every Sunday and Monday at 56 Degree Wine. We still get  to see each other every now and then, but I wanted to write a little something about a memory that’s very near and dear to both of us… Meursault Mondays. It started out one summer Monday in 2008 when a very good customer came to the shop to chat with Chris about some wines that he wanted to purchase. Chris chose several different Village and Premier Cru Meursaults to show him. The customer purchased his wine, and ended up with 3 cases plus a bottle. He then decided to open one of the bottles right there, to share a taste with Chris. Dawn and I arrived moments later, and we were greeted with a glass each. Meursault for breakfast – any day!!!!!  Upon the customer’s departure, he left the open bottle of Meursault behind. We ran out to give it to him, and he waved his hand to us saying “You girls enjoy!”  After that day, every Monday was referred to as “Meursault Monday.” Even if we were sampling Bordeaux. Even if we were sampling Brunello, Even if all we had to drink was coffee. It was always Meursault Monday for me and my Dawn-y. So I just thought I’d post some of my favorite wines here – all enjoyed in the company of my friend Dawn. (Along with some of the unreal pairings that I’ve been lucky enough to experience!)

img-display2000 Lopez de Heredia Bosconia Rioja Reserva – (Here’s what 56 Degree Wine has as the description) Like the great producers in Burgundy, Robert Ampeau and Camille Giroud, Lopez de Heredia holds their wines back and only releases them when they are deemed “ready to drink”. The 2000 Bosconia is pure Rioja, conjuring thoughts of a great Pomerol. Supple but still primary, there is a bevy of dried cherry, leather, licorice and spice. Long finishing and in no danger of fading any time soon, enjoy this classic wine anytime over the next ten years.

PaellaI have savored the Rioja above on its own, but it shined when paired next to Paella Valenciana!

2005 Richard Leroy Anjou Sec Les Noels de Montbenault – (Here’s what 56 Degree Wine wrote about it) This is such a great wine that we couldn’t pass it up. Richard Leroy makes handcrafted wines in extremely small lots. We love the non-oxidative style of 100% Chenin Blanc. Very fine and very flavorful, the use of older oak is apparent showing richness without wood domination. Fruit forward, zippy acids, tropical tones, mango carmelized apples and a long textured resolve. Just enough sweetness to easily handle spicy dishes. Wonderful!

ScallopsI love this wine with seared scallops over a microgreen salad with fennel and citrus tarragon dressing. This is equally lovely with Thai take out!

2006 La Peira En Damaisela Obriers de la Peira Languedoc -  (Here is 56’s description) A deeply fruited and unique blend of 65% Cinsault and 35% Carignan, this wine represents some of the best juice I’ve ever tasted from the Languedoc.  Sweet mixed berries, hints of cloves and cassis with a freshness and verve that make this wine so easy to love.  The fine balance and lingering floral note that caresses the palate after the wine dissipates is really striking.  Utilize this Cellar Defenderâ„¢ anytime a juicy red is needed between now and 2012.107596_116

This was fabulous with braised short ribs or braised lamb shanks over truffled polenta.

Last but not least, every time I open a bottle of Meursault, I will think of Mondays with Dawn. Here is my all time favorite producer and one of my all time favorite White Burgundies! Perfectly paired with lobster – either elegantly or casually prepared. My favorite is the classic lobster roll. Made elegant by pairing with this!

353502006 Domaine Albert Grivault Meursault Les Perrieres 1er Cru – (As per 56 Degree Wine) The Perrieres ramps up the beauty until it is almost unbearable. Owning 1.5 hectares in what is recognized as the best 1er cru site in Meursault, the 2006 version is full of amazing fragrance of spiced pears and fresh baked bread. Superb cut and balance form the basis for the tangerine, orange peel, crystalline citrus and stupendous length. This wine has excellent aging potential and is best enjoyed now through 2018.Lobster Roll

LOOOOOOOVE IT!!!! Cheers, Dawn! 🙂 xoxo

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THE Wine List

I realized today that I’ve barely spoken about wine in my recent posts. Perhaps because I feel like there is so much to write about? Every time I step into work at 56 Degree Wine, I am greeted not only by a refreshing burst of cool air (the temperature in the shop is ALWAYS set to 56 degrees F) but also by floor stacks of new wines that I will surely learn about that day. Each week, we  get new shipments of wines from our suppliers. And each week has in store a whole new lesson in my ongoing course that is my employment at the shop.

No matter who my 56-er is that day (by “56-er” I mean 56 Degree colleague)… I can be sure to get the education that I crave! Every Monday, Jay and I enjoy comparing notes of the wines that we’ve recently tasted. If I have a question about Burgundy or Spain, I go to Joe, the wine director. If I am stumped on a classification of Riesling or a region in Germany, I go to Tim, the store manager. And if I have a question about pretty much ANYTHING wine related, I go to Chris, the owner. He not only answers my question, but then takes me on a geographical journey of the region, then googles the specific winery, and usually ends with personal photos of him drinking that exact wine. Seriously – am I lucky or am I lucky!?

And the greatest part of these 56 relationships… when I invite these guys over, I cook, and they bring AWESOME wines! So, needless to say, most of the times that I have experienced ethereal wine pairings, my 56-ers have been in attendance. So I’m sure you can understand the excitement I felt to be part of a wine dinner that none of the aforementioned crew was at. It was a Friday evening at the end of March (i.e. beginning of Spring.) Not only did I take notes like a librarian, but I followed up with the hosts of this magnificent dinner party to email me the wine list. They were kind enough to do so.

Before I reveal THE WINE LIST (which is TOTALLY what I refer to this list as) I want to also mention that the food that we were served this evening was MAGNIFICENT! We started off with a gorgeous plate of artisanal cheeses and flatbreads as well as some delicious mushroom tartlets. Our first course was a beautifully prepared halibut atop earthy lentils and the dish was topped with a grape tomato butter. The second course was a fennel, blood orange, and goat cheese salad. The main course revealed “melt in your mouth” braised short ribs over a celery root puree (yum!) and the dessert was a decadent piece of chocolate cake. THE WINE LIST needed to be this great to stand up to the amazing food!!

1999 Leroy Bourgogne Rouge (appetizers)
2005 Bachelet Monnot Puligny Montrachet Les Referts (appetizers)
Margaine Rose Brut Champagne (when we were first seated at dinner)
2006 U Baccan (Bruna is the producer, from the pigato grape indigenous to Liguria) (with halibut and salad)
1990 Ch. Ducru Beaucaillou (short ribs)
1990 Ch. L’Angelus (short ribs)
1991 Ridge Montebello (after the short ribs)
1994 Dominus (sometime after short ribs and before/during dessert)
1988 Ch. Climens (during/after dessert)

Thank you to my friends that threw this amazing dinner party! And thank you to my 56-ers because without your knowledge that you’ve graciously shared with me, I would not have appreciated this incredible spread! CHEERS!!!

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Food Battles

It was my intention to write about the following experiences in separate posts, immediately after the events occurred. But now that so much time has elapsed, I will condense my thoughts into one blurb.

As I’ve mentioned many times before, I have felt incredibly lucky to have shared numerous “foodie” experiences with my family and close friends. In one way or another, with every important person in my life, food has played a very important role.

My husband and I take part in a monthly food challenge with 3 other couples. Each couple takes a turn hosting and it is the hosts’ responsibility to choose a theme. Each couple is assigned a “course” and the courses are all judged on presentation, creativity, and taste. There is ultimately a winner of the evening – but in all honesty, all 8 of us win after tasting the magnificent creations!

The most recent themes were Battle Nut and Battle Stone Fruit.  See below for some pictures from both of these challenges. I apologize in advance to all of the wine lovers that are reading this… I know that some really nice wines were served with these, but can’t remember all of them!

This first photo is the incredible appetizer course that Sejal and Rick brought to the Nut Challenge. It was a delicious tuna tartare with ground almonds. So earthy but still so fresh. We had this with some lovely sparkling wines.

Appetizer Course - Battle Nut Tuna Tartare
Appetizer Course - Battle Nut Tuna Tartare

This next photo is the first course that Manish and I brought to the Nut Challenge. Manish called it “The 3 second Rule” – sort of his take on a fallen ice cream cone. The green puddle is a fava bean puree with pine nuts, the “ice cream scoop” is a warm crab salad with almond crumbs, the “cone” is a pine nut tuile, and of course – can’t forget the blistered cherry tomato on top. We had this with the 2007 Domaine Pollier St Veran.

First Course - Battle Nut Crab Salad with Pine Nut Tuile
First Course - Battle Nut Crab Salad with Pine Nut Tuile

The winner of Battle Nut was Piyush and Jigna’s creation… Trio of Pork Tenderloin (Jigna’s version was substituted with Tofu.) The first presentation was roasted butterflied pork tenderloin, stuffed with herbs, rolled and encrusted with grainy mustard and pistachios and served with a Bordelaise Sauce. Next was a roasted pork tenderloin encrusted with grainy mustard and panko, topped with almond butter. And last was a roasted pork tenderloin with mahammura sauce.  Mahammara Sauce is a mixture of walnuts, roasted red peppers, panko, garlic, olive oil, cumin, cayenne, salt and pepper. Creative and the flavors were divine! I remember a Pinot Noir being served with this but can’t remember which one… sorry. 🙁

Entree - Battle Nut Trio of Pork
Entree - Battle Nut Trio of Pork

We don’t have a picture of the lovely dessert that was presented at the Nut Challenge. Priti and Chirag created a scrumptious “feta” cheesecake with hazelnut crust and to accompany that, they served homemade butter pecan ice cream on the side. They made sure to serve this with a wonderful dessert wine from the Long Island wine region. Talk about splurge!!!

Priti and Chirag stepped it up again at the Stone Fruit Battle with their drink and appetizer course. They served mouth quenching blackberry mojitos to start. And their appetizer plate had three components: a peach and yogurt soup; a crostini with fontina and dried apricots; and a lychee and coconut sorbet. So fresh, so tasty, and so original!

Appetizer - Battle Stone Fruit - Peach Yogurt soup with Crostini and Sorbet
Appetizer - Battle Stone Fruit - Peach Yogurt soup with Crostini and Sorbet

Next was the reigning champion’s dish… This first course was so unique, and again, so flavorful – sweet and savory all at once. The course was a mango gazpacho with cilantro oil drizzle.  On top of the bowl was a skewer of 3 grilled shrimp which were marinated in garlic, oil, lime juice, a little jalapeno, paprika, and cayenne.  On the side was a simple grilled avocado with almond oil filled in the cavity and a sprinkle of kosher salt.  (The gazpacho was made with mango, jalapeno, cucumber, green apple, celery, orange juice, lime juice, ginger) This was served with the 2006 Barth Rene Pinot Blanc. Perfect pairing!

First Course - Battle Stone Fruit Mango Gazpacho
First Course - Battle Stone Fruit Mango Gazpacho

Sejal and Rick created an entree that I think about making every Summer Sunday night after work. It’s a perfect balance of rich and delicate flavors on a single plate. They served a perfectly grilled mahi mahi over a fragrant saffron risotto. The dish was outlined by a stream of mango sauce that completed the balance of flavors. Deliciously paired with the 2006 Pride Viognier and the 2004 Kongsgard Chardonnay (Rick correct me if I’m wrong here.)

Entree - Battle Stone Fruit Mahi Mahi and Saffron Risotto
Entree - Battle Stone Fruit Mahi Mahi and Saffron Risotto

Last but not least, everyone was kind enough to vote our dessert the favorite of the evening… We served warm sugar beignets with three sauces: one was a blackberry plum coulis; one was a peach mango sauce; and one was a black cherry and chocolate fondue. In the middle of the plate was a lemon scented dollop of fresh ricotta. Served along with dessert were two dessert wines – both from the producer Braida in Piedmont, Italy. The 2006 Bracchetto d’Aqui and the 2007 Moscato d’Asti.

Dessert - Battle Stone Fruit - Beignets with Three Sauces
Dessert - Battle Stone Fruit - Beignets with Three Sauces

To my monthly food challenge brothers and sisters – thank you so  much for these “5 star” meals! Can’t wait for the next one!!

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Blue Hill in Basking Ridge – Part Two

Please make sure that you read this entry after reading “Blue Hill in Basking Ridge, Part One.” Oh, and yes – my husband will most probably remind me that this post is waaaaay too long – so please forgive – but you foodies and wine lovers will understand why! Ok, so I know that the title of these entries is quite a statement. But I stand behind it 100%. All they (and by they I mean the “friends that will remain nameless”) needed was the vast (and gorgeous) farm outside their window showcasing the most delectable seasonal produce to compare to the real thing… Seriously. The only thing that I was regretful about that evening was the fact that I didn’t bring my camera with me. So, folks, you’ll have to settle for the google’d image that I have of the “juice” that we fueled up on when we first arrived.2008_08_08-Kachumber

We started out with the most refreshing cocktail – a take on the Kachumber Cooler served at Tabla Restaurant in Manhattan. Mind you, I could have consumed 3 or 4 but I was aware that many wines were going to be showcased throughout the evening. So I stopped at one. Cucumbers, lime, cilantro, and hot peppers were among the many flavorful ingredients that this libation consisted of. Delicious! The cocktails were accompanied by two tasty snacks – acacia roasted almonds and coriander scented gougeres. The almonds were absolutely delectable – and I continued to eat them as I remembered my mother telling me that 7 almonds a day helped your brain grow (something I never questioned but now tell my daughters as well – go figure!) The gougeres were so perfectly done – crispy on the outside encasing a tender puff of deliciousness. The coriander in the gougeres complemented the cilantro in the cocktail quite harmoniously.

Shortly after practically licking the plates clean (no joke!) we sat for our first course. Our friends had been teasing about the fact that they were saving their magnum of Robert Sinskey’s 2007 Pinot Blanc for us. So when I saw the bottle appear from the fridge, I knew that it was time to get serious and make my friends proud. Oh and we did. The reason? Not only the exquisite qualities of the wine, but the incredible pairing that was so well thought out! They presented to us Hamachi Carpaccio with Lemon and Scallion Oil and along side was a slaw of Carrot, Radish, and Scallion. The fish was sliced perfectly thin, the colorful oil was dropped in just the right spots, and the sides of the plates were flanked with tobiko on one side and FRESH wasabi on the other creating a gorgeous plate. Sorry – no photo… It’s almost a tease, I know. The fish was incredibly fresh, and the produce used in the dish had just been purchased at a local farmers market. The fresh wasabi was almost sweet. The plate was perfection. And the wine… so perfectly balanced with citrus, floral, and mineral tones. The perfect wine for the course!

We then proceeded to devour our next offering… Cold English Pea soup with Grilled Sea Scallop. Fresh, shelled peas, broth, and salt are what brought the soup to life. It was incredible. No adulterations, no enhancements. It was just fresh and beautiful; bright green and delicious; the perfect summer soup. And on top was the perfect grilled scallop. I recall my friend as he was searing the scallops say that he didn’t see any water sputtering out when the first sea scallop hit the pan. Not only did the sea scallops have the perfect crust on them, but they had the purest flavor of the sea. Our friends then mentioned that the secret was to buy really fresh fish from a trusted source. Their source (and now mine) is Metropolitan Seafood. The wine that we paired with this was the 2005 Domain Bzikot Puligny Montrachet Les Folatieres. It has a lush, rich, and full textured appeal with a beautifully balanced minerality that paired really well with both the scallop and the pea soup.

The next course resulted in yet another clean plate (not at all embarrassing – I enjoyed my food!) Yukon River King Salmon and Sweet Corn Risotto with Goat cheese and French Sorrel. The salmon was cooked perfectly, flaking at each segment. The fresh corn was the perfect reminder of what month we were in, and the lemony sorrel imparted the most delicate flavor to the entire dish. What a unique combination of ingredients – and it all worked so well with the 2004 Robert Sinskey Three Amigos Pinot Noir. Delicious!

The final savory course was a tribute to the end of the sour cherry season. Stunning presentation, Pork Tenderloin with New York Sour Cherry Gastrique with Roasted baby beets, baby carrots, and baby turnips. Again, our friends visited the local (and metro) farmers markets to get the most unique and seasonal ingredients. The baby vegetables were acquired through a purveyor in NYC that sells them almost exclusively to some of the big name restaurants in the area year round! It was quite the extraordinary course. Sour cherries are so versatile, and when utilized properly in savory dishes, bring out the wonderful flavors of all the paired ingredients. The sauce was savory while making me wish that I had brought a sour cherry tart for dessert! Exquisite. The wine that they paired with this course was the Sinskey 2004 Vandal Vineyards Pinot Noir. Another amazing pairing. While both Pinot Noirs showcased incredible complexity and character, the Vandal Pinot emanated cherry notes on the forefront with a silky smooth finish. This made for the final “epiphany” pairing of the evening!

The menu was so well planned, so incredibly executed, and so amazingly tasty! I’m starting to think about my menu for when they come over next… perhaps I’ll need a few months to prep!! To “My friends that will remain nameless:”It was an honor to dine with you and to be your guests. THANK YOU again! Here’s to many more tasty memories together! Cheers!!!”

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Blue Hill in Basking Ridge – Part One

Yellow Bean and Watermelon Radish Salad I love food… plain, simple, approachable food… in it’s most unadulterated state… fresh, seasonal, and delicious. These words define the way I love to cook. Fresh ingredients taste their best when only a slight amount of seasoning is added. I want to taste the flavors of the actual main ingredient come to light… rather than the douse of spice or flavoring that has been added to it. This is why I try my best to support our local farmers and buy seasonal ingredients as often as possible. (By the way, the image above is a delicious way to use fresh, summery ingredients. I used watermelon radishes as I found them at the farmers market in the early summer. Click on it for the link to the recipe!)

There was a time when it didn’t matter how expensive the entrees were, or how elaborate the wine list was when choosing a dining venue. Fortunately (for the practical me) those days are long gone, and now I look for places that are inspired by the seasonal flavors that I speak of above. Local venues are always a plus, and in addition to everything else, being a BYO is usually a deal breaker. More than half the bill can go towards beverage consumption, and that just makes me angry.

But…. when there is a restaurant that far surpasses others with their dedication to supporting local, sustainable, and incredibly fresh ingredients (i.e. farm to table restaurants,) I always give them a second glance (even IF their wine list is beautiful but oh so pricey!) Oh and how thrilled I was when Blue Hill at Stone Barns came into my research. I feel so lucky to say that I’ve had the opportunity to dine at Blue Hill twice in my life – once last year in the early spring, and once in the summer. Both times, I (and the group that I dined with) ordered the Farmers Feast – a tasting menu of sorts showcasing the incredible bounty that the chef had decided to dedicate the meal to that day. The menu changes daily, and the tasting menu is catered around the diner’s dietary preferences. This is really not a tasting menu – it is an experience. I will elaborate on my favorite dining “experiences” in a later post. But I had to mention Blue Hill today as I write about the dinner that I had over the weekend.

Blue Hill in Basking Ridge…. Now before all you locals go and google where Dan Barber’s new location is… please read on! For the sake of keeping my dear friends’ phone from ringing off the hook after reading this post, I will abstain from mentioning their names. These dear friends that I speak of invited me to one of the most memorable meals of my life – at their home in Basking Ridge. They are two of the most generous individuals that I have ever met, and I feel very lucky to have shared this culinary experience with them. We share 2 major common interests, which I assume you can figure out just by reading this! I will elaborate on our exquisite dining experience in my next entry as my husband once advised “if you have to scroll more than once to read a post on a blog, it’s too long!”

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A Few of my Favorite Things

You already know a “few of MY favorite things” but today I wanted to write about one of my favorite people. My daughter to be exact.

I remember when my oldest daughter was five years old… she brought home a picture that she drew in first grade (she was a young first grader.) On the crumpled piece of construction paper was what looked like a triangle with funny shapes on it; some little mounds (I thought maybe rocks); and something that resembled an upside down moon with spiky rectangles on top of it. The title of this masterpiece was “My Favorite Things” written beautifully by her teacher. And then underneath each drawing, my daughter bravely attempted to write the descriptions.

Go figure MY daughter would be the one kid in class whose favorite things all focus around food. But even better were the descriptions. Under the triangle, in her adorably cryptic handwriting, was written “Pizza.” But of course the Z’s were written backwards. Under the mounds was written “Sushi.” Surprisingly no spelling mistakes there. And under the half moon rectangular figure were the words “Ponno Laforo?” Literally with a question mark next to it. When I asked my daughter what that particular phrase meant, she seemed annoyed – as though I should know. And spoke exactly what the letters spelled “Ponno Laforo!”

Hmmm… I thought this was very sweet – she was using her imagination to make up food names. I proceeded to ask her more questions about this mystery meal, sort of playing along. She went on to remind me “It’s fancy mac and cheese, mommy!” Of course… Penne Al Forno! That’s what her third favorite thing was! I then asked (excitedly) how she remembered the real name of this favorite dish… and she simply stated that she remembered that I had called it by that name. I then explained to her that it’s actually just mac and cheese and that her teacher probably would have understood if she said that. But then she retorted “It’s fancy Mac And Cheese, Mommy!”

She is now almost 11 years old, owns 4 cook books, has her own set of bake-ware, watches Top Chef with me, and is a huge help in the kitchen. If she and I are making a meal, I do my best to not “kid-ify” the culinary lingo. She (and most kids in general) are more apt to eating something “different” if they had something to do with the creation of it. An adventurous eater she is not, but she’ll always try something as long as it looks like food. Hopefully she will take the throne as queen foodie of the house one day and teach me a thing or two… I’d love that.

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Life is too short, so enjoy it!

Now that I’ve decided to post to a blog, I should probably mention what I am going to write about. For those of you that know me well, you are aware of my 2 passions… Food and Wine. Although they go together like 2 tasty puzzle pieces, my reasons for the admiration of the two might differ from the average F&W lover.

Since childhood, I have always been interested in food. Growing up in an Indian household made me curious about many different cuisines. Comfort food to me can mean so many things. But when I think comfort, I think childhood… so I am drawn back to my favorite dishes that mom cooked. So although I have a soft spot for Mom’s traditional Gujrati cooking, I find myself intrigued with the flavors, colors, and styles of food around the world. I like to focus on local, seasonal, and fresh ingredients in most of my cooking. Five years in San Francisco and a wealth of farmers markets in a 5 mile radius will spoil you… but Jersey crops are definitely competing well these days!

My interest in wine came much later in life. I am learning so much every day about the wine business. But what interests me most is how one grape can taste so differently depending on the region that it is grown in. Essentially, terroir. Terroir is the French word used to denote characteristics of a specific geography: the soil, climate, farming techniques, etc that contribute to the quality of a crop. Mind you, I can’t even maintain a basil plant for more than a month – so a green thumb I certainly do not have. But I am deeply interested!

Working as a personal chef for several SF and NJ based clients through the years has allowed me to experiment with so many different flavors and textures. I brought this knowledge to 56 Degree Wine, where I’ve been an associate for the past two and a half years. These are the best jobs in the world… I actually get to talk about food and wine all day long. And it tastes good too! 🙂

Many posts will be focused around my meals with my family and friends. And many will highlight my weekly educational status update at the wine shop (the guys I work with are geniuses in the wine industry and are so great about imparting their knowledge to me!) But the experiences that I will be most excited to write about will be when my two passions are merged. The ultimate food and wine epiphany. I’ve had several in the past months thanks to the awesome people in my life.

Who said this… “Life is too short to eat fast food and drink cheap wine.” Not sure but I have a feeling he/she inspired me in a previous life… 🙂

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My First Post

It is Sunday, July 5th 2009. As I begin to write my first entry for my blog, I am wondering why it has taken me so long to do this. Perhaps I can start by saying that I am not a writer. When I was young, I cringed at the idea of writing for my language arts classes. The fact that it took a forceful bribe to get me to read a chapter in a book (any book) reinforces to me that I never had a desire to dabble in the likes of literature.

I am proud to say that since my childhood years, I have become very fond of reading pieces of literature focusing on subjects that are interesting to me. Oh and how that has helped me through the years with my vocabulary and speaking skills. If only my daughters would understand that (but no, they will follow in my footsteps and realize later in life.) I never “brushed up” on my writing skills, but have always admired my family and close friends who have the amazing talent of painting a picture with words on a simple piece of paper.

I am not going to try to make the impossible happen here, folks. I am just going to write about some of my passions. I feel like I have so much to share, and so much to be excited about. If you are reading this, you know me pretty well. I don’t need to go into the details of “who I am” and “why I’m here.” But I will tell you that for years, I have been asked by many friends to start a blog. I never FULLY understood the reason behind doing this. Until recently, someone that I least expected, inspired me to write…

My husband is an amazing man. Of course we have our disagreements, but he is amazing. He is so incredibly smart, such a practical and level headed guy, and so caring. It was about a year ago that he told me that he was not completely satisfied with the direction that his job was taking him and that he wanted to make a change (despite the plummeting economy.) I supported him, because I knew that whatever he put his mind to, he would accomplish.

I won’t say that the last 10 months have been flowers and rainbows. Because they haven’t been. But he has handled every situation and scenario that has been presented to him with such grace and professionalism. I didn’t ask him how he was dealing with the stress – because I myself felt a bit of it as well. Until one day, I read some posts on his blog. I was so inspired. THIS was his therapy. THIS is what kept him going. THIS was his outlet. And the pieces that he wrote were very strong. Some were angry, some were funny, and some were just gosh darn beautiful. My favorite one is titled, Inspiration.

In these last 10 months or so, he decided to spend some free time experimenting with his hobbies. And now he is working again on a project that challenges and excites him. I feel silly saying that I am proud of him… but I’ll say it anyway. I am SO proud of him. I don’t think that I ever gave him the “props” that he deserves for winning in the end. So, here’s to you, sweetheart – I am starting my blog with a huge hats off to you – sort of a dedication. Take it now before I change my mind… 😉 xoxo