The 411 on the ATL

Im back.So much to do in this town.Love it.
Atlanta Jazz Festival starts Memorial Day Weekend at Piedmont Park.
atlantafestivals.com
The Atlanta Food & Wine Festival kicks off May 19-22
atlfoodandwinefestival.com
Stone Mountain Park has a fabulous new lazerlight show~3D without the glasses.
stonemountainpark.com
Ecco's free monthly Sunday school highlights specific spirits with lessons and tastings. Check the website for dates.
ecco-atlanta.com
The experience at do is a must.
Everything is ordered via ipad.
So tommorrowland~ish.
do at the  view
Streetfood Thursdays at 999 Peachtree 11-2 in the afternoon @Midtown Market.
woodruff.org
Basketball courts at Piedmont Park. Converse donated 2-Its about time!
(Located by the tennis courts)
DerBiergarten's dog patio is officially open.
Treats and waterbowls for the doggies!
derbiergarten.com
A must watch on TV is "Single Ladies"
on VH1 9pm on May 30
It was shot all in ATL and I hear it has phenomenal views of the city.

Tuscany via Salvatore Ferragamo

Food & Wine

(this is a third post in a series of posts on wine tasting. The second in this series A Nose Is A Nose 3-16-2010 and the first Wine Tasting At First Sight 2-13-10)

Food and wine pairings are a dichotomy-they are either too simple or too complex. Food and wine are meant to be savored since one enhances the other.
The basic idea is to fuse two flavors to create a third, as simple as that. I think that the only wrong choice of food and wine is serving no wine at all. Wines follow a natural progression. Here are some guidelines to keep in mind when planning a large multicourse meal. This is a favorite verse to remember which comes first:

Old before Young

Dry before Sweet

White before Red

Light before Full 

Simple before Complex 

Champagne anytime and with anyone!

Wine and cheese..what can I say? Its like peas and carrots, George and Gracie, a wink and a smile. Soft cheeses are usually creamy and milky in texture so they can be served with demi-sec Champagne, Moscato di Asti, Riesling and Sauternes. Hard cheeses pair well with reds due to the fat and protein content softening by the tannins of the red wine. Bordeaux,Cabs, Barolo (my personal favorite) Burgundy, Merlot or Barbaresco. They pair well with fresh meat, sausages and breads. If you would like to serve a white, stay on the heavier side with a Chardonnay, Viognier, Meursault, or even a full bodied Blanc de Noirs Champagne. Blue cheese pairs well with sweet wines. The powerful flavor of the cheese dominates dry white wines while their creaminess cannot stand up to the light tannins of medium bodied red wines. Sauternes, Moscato d'Asti, Vin Santo, Greman Kabinett and the classic match of Stilton Bleu and Port (I always serve almonds with this) For a red, try Pinot Noir, Merlot, or Dolcetto. Goat cheeses go well with crisp young whites or reds such as Savignon Blanc, Sancerre, or Chianti and Sanviogese. (I serve with toasted buttered baguette slices)

Picnic or grilled food over charcoals can be paired well with wines that have a lower body and alcohol content due to the warmer temperatures of outdoor parties. Try Sauvignon Blanc, Pinot Grigio, or Alsace for whites. Beaujolais, Grenache, and although I haven't paired these myself yet, I am told that a slightly chilled red wine from the Rhone Valley or Languedoc-Roussillon are perfect for a beach picnic.  I like a light freshly mixed Sangria for outdoor functions. 

Meat and fish cooked over charcoals require a somewhat heavier body. I like Syrah or Pinot Noir with grilled hamburgers. Bordeaux or Zinfandel with steak. Grilled fish can be served with Chardonnay (One favorite pairing of mine especially when oak is noted in the wine, it pairs nicely with smokey overtones in grilled food including grilled portobellos or vegetables) 

Dessert wines are ,to me, the "nectar of the gods". They pair well with alot of startes such as foie gras and various pates. (I pair these wines with Thai and Szechwan food). Dessert wine rules are easy-match the color of the wine to the dessert. Deep dark desserts will go best with dark dessert wines like Port or a lesser known wine Banyuls. Lighter colored dessert wines match better with fruit desserts. There is always the option of choosing a dessert wine as the dessert.
Here's to the warm weather and good friends sharing good things. Cheers!

macarons

a delicate eggshell crust+
an airy creamy center+
sweet and savory fillings=
a perfect french macaron

payard chocolate bar
francois payard

paulette macarons
paulette macarons

madeleine's adeline patisserie
la mason du macaron

melange sucre

A Nose Is A Nose

(this post is the second in a series-see post Saturday, Feb 13, 2010 titled "Wine Tasting At First Sight. The third in this series will discuss taste and will be posted in the first week of April)
flavor (n); "the element in the taste of a substance which depends greatly on the cooperation of the sense of smell." (Oxford English Dictionary)
In wine tasting and evaluation, the sense of smell is a crucial aspect in determining the overall quality of a wine as well as it's taste.
When describing aromas, there are two key points to remember. The first aspect described should be the intensity of the aroma. Is it highly aromatic? powerful and inviting? or subtle and subdued? The second aspect should be the description of what did the wine's aroma remind you of? The character.
Varietals are recognized by specific aromas. The better the wine quality, the more apparent are the scents to the taster.  Aroma is the smell of the grapes used to make the wine.  Malolactic fermentation produces a butterscotch aroma (natural or added bacteria converts crisp malic acid (as in apples) into softer lactic acid (as in milk)-while aging in oak barrels contributes vanilla and clove notes to Chardonnay and most reds.
In contrast, Savignon Blanc is recognizable by its varietal herbaceousness (grass, bell pepper, eucalyptus).

Characteristic Wine Aromas 

Caramel
Butterscotch, Honey, Chocolate, Molasses
As found in Sauternes, Cali Chardonnay, and French Puligny-Montrachet.


Earthy
Moldy, Mushroom, Dusty, Chalky, Mineral
Used to describe Red Burgundy, Zinfandel or some fine examples of California Pinot Noir.

Floral
Violet, Rose, Orange Blossom
Some examples are Chenin Blanc, Vouvray and Sancerre.

Fruity
Tree Fruit (Apple, Pear, Peach)
Tropical Fruit (Pineapple, Melon, Banana)
Citrus Fruit (Grapefruit, Orange, Lemon, Lime)
Red Fruit (Cherry, Strawberry, Raspberry, Currant)
Dark Fruit (Blackberry, Blueberry, Plum, Raisin)
Found in reds such as Beaujolais, Merlot and Pinot Noir

Herbaceous or Vegetative
Fresh (Cut Green Grass, Bell Pepper, Eucalyptus)
Canned/Cooked (Green beans, Asparagus, Green or Black Olive, Artichoke)
Dried (Tea, Tobacco)
As in Savignon Blanc, Riesling and Gewirztraminer.

Nutty
Walnut, Hazelnut, Almond
Sherries, Maursault and a few Madeiras.

Spicy
Licorice, Anise, Black Pepper, Cloves
Shiraz, Cali Zinfandels, Rhone wines.

Woody
Burnt (Smoky, Coffee)
Woody (Oak, Cedar, Vanilla)
Chardonnay, Cabernet Sauvignon   

Moonlight & Magnolia

I love Savannah, Ga.
  
Stay Here
Glitz and four-diamond rated 
Mansion On Forsyth

Carpetbagger luxe on the riverfront
Bohemian Hotel

Modern, cool minimal
Avia Hotel on Ellis Square


Shop Here

Marc by Marc Jacobs
marcjacobs

The Paris Market
theparismarket

Eat Here

Paula Deen's
The Lady and Sons

Local 11 Ten

local11ten

Cha Bella
chabella

700 Drayton at The Mansion
700drayton

Like you need a reason

Savannah Music Festival
savannahmusicfestival

Sicilian Pasta with Shrimp & Almond Cream

6 Tbs. slivered almonds
1 1/4 lb. ripe roma tomatoes quartered
1/4 cup olive oil
1 tsp salt, plus more to taste
1 lb short wide tubular pasta like rigatoni or ziti
2 garlic cloves
2 Tbs. unsalted butter
1/4 cup white wine
1 lb shrimp peeled and deveined with tails intact
2 Tbs chopped fresh flat leaf parsley
 

In a mortar, using a pestle, finely grind the almonds. Transfer to a bowl.

Using the mortar and pestle, grind 2 or 3 tomatoes at a time until the skins are broken and the pulp is pureed. Add the tomato puree to the bowl with the almonds. Add the olive oil and 1 tsp. salt and stir until well combined. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Set aside.

Using the mortar and pestle, grind the garlic to a paste.

In a large deep saute pan over medium heat, melt the butter. Add the garlic and cook for 1 to 2 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the almond mixture, stir until well combined and cook until the sauce has thickened, about 3 minutes. Add 1/2 to 3/4 cup of the cooking water to the shrimp. Cook until the shrimp are pink and cooked through, 3 to 4 minutes. Add the pasta and stir to coat with the sauce. Garnish with the parsley and serve immediately. Serves 4.

Pour a pinot noir with this dish.
I recommend Soter ('07) from the Williamette Valley region.


Bon Appetit.

Wine Tasting At First Sight

Looking at a glass of wine poured in a clear glass against a white background your eyes will tell you much about a wine's personality. It can reveal a wine's age, character and drinkability. 
Color is extracted from pigmented skins of grapes during the process of fermentation. A cab's skin is thick and highly colored where as the lightly colored pinot noir gets it's color from the staining of the fermentation juice as the alchemy of fermentation evolves. Rose wines are created by fermenting the juice in contact with the skins for shorter periods of time while white wines are produced by simply fermenting the juice.

Whites  
White wines that are pale, bright, clear and luminous with reflections of green show very young wines like reisling, savignon blanc or pinot grigio. The juice is fermented in stainless steel tanks and are often best enjoyed young (as whites mature in bottle, they gain color). The longer they are bottled they do not retain it's freshness and will not be as light and bright as it was when it was first bottled. 
Pinot grigio and reislings are usually grown in cooler climates such as Germany, Northern Italy, and California. White wines that show deeper golden colors are usually fuller bodied examples of wine from warmer climates such as Australia, Southern France and Southern California. If the wine is fermented in oak casks, this gives them more extracted color, viscosity and power. 
Chardonnay is the grape that most often portrays this style and is a more "muscular" example of white wine. 
By swirling the wine and observing the "legs" that cling to the sides of the glass you can see this more clearly.

Reds
Bright light cherry red colored wines usually accent a see-through clarity that reveals subtle fruit forward flavor. French Beaujolais is produced from the gamay grape, pinot noir from the same named grape from New Zealand and chianti from Tuscany's sangiovese grape will have a delicate body and restrained character.  They are best enjoyed within three years of the vintage date. Its all about the ripe fruit accenting cherries cranberries and strawberries without the impact of oak. 
Darker black or blue berry-colored wines with shades of purple usually indicate highly extracted styles which ,if immature, can be opaque. Usually produced from highly pigmented grapes with thick skins, such as cabernet sauvignon from Bordeaux France or Northern California. Shiraz from Australia and some California zinfandels from California can be very dark when first bottled. As they mature in bottle they slowly become lighter and reflect more of a garnet ruby hue. These wines are very age worthy.

10 Best

Cheers  Chef Scott Serpa

GQ 10 Best Restaurants 2010

Tequila Tasting & Margarita Party

It's time to rethink tequila. And-lucky for us-learning to do so is incredibly fun. Throwing a tequila tasting and margarita party is a great way to acquaint your guests with premium tequilas.

Essentials

White Wine Glasses or Shot Glasses
The traditional glass for tasting tequila is called a "caballito", but a good quality white wine glass may be better for savoring the nuanced character of good tequila. A shot glass can also be used for a casual alternative.

Margarita glasses
Large bowled thick glasses are essential for enjoying the true margarita experience.

Pitchers
Accomodate large batches of margaritas. I recommend using one pitcher for each type of margarita being served.

Ice Bucket
Keep plenty of ice available for margaritas on the rocks.

Juice Reamer
Used to extract fresh juice from citrus fruits, like Persian limes.

Garnish Bowls
Small bowls for holding garnishes, and it allows guests to serve themselves.

Plates and Napkins
Have stacks of cocktail plates and napkins available for appetizers and tapas.

Tequila has nuances like fine wine, but a bottle of tequila goes far, making it an affordable way to entertain-especially when you consider the natural accompaniments like chips, salsa, guacamole and ceviche. You'll be surprised by all the characteristics of tequila there are to talk about: appearance, aroma, color, taste and finish.

Pottery Barn Party Planning

Sweet Auburn and Serpa's.....

I recently took a ride down Auburn Avenue.
It's not what it used to be.
I love the Sweet Auburn Farmer's Market. I think it is the best this city has to offer. Gourmet cheese and wine connoisseurs will appreciate this mecca of Epicurean delights.
We dined at Serpa's. Named for Chef Owner Scott Serpa. Exposed brick and the open kitchen worked for the aesthetic quality. The bar area is just right for a pre-dinner drink or a place to meet and mingle. We were served gougeres with our drinks. A very nice touch and not commonly served here in the US. The gougeres were tiny puffed squares with good bite and texture with a smoky bacon flavor that pleased the palate.
I had the Panang scallops for dinner. The trio of scallops were big and beautifully pan seared with a Thai Panang curry cream sauce that was luscious with just the right amount of red chili pepper zing.
There were Chilean wines on the menu that were a good price point and well noted and appreciated. It's good to have great quality and not have to pay an arm and a leg for it. Nice. 
Go to Serpa's. You will be pleased.
Open Tuesday-Sunday for dinner.
Sunday Brunch 11:00-2:00

Serpa's Restaurant

A Grande Dame

My favorite champagne and not just because of it's perfect tiny bubbles.
It is because of the woman behind the name "Grande Dame"-Barb Nicole Clicquot Ponsardin.
A woman raised to be a wife and mother, left as a widow before she was thirty years old with a young child to take care of. She had no training and little experience of the world. Regardless of these events, she took hold of her own destiny and through determination and talent, she transformed a small unknown family wine trade into one of the great champagne houses of the world.
She just refused to compromise.

Wish List

Conrad take me away.............
The Maldives Hilton
Features the undersea restaurant Ithaa.

Wish List

http://www.ninjanewyork.com/

Food And Wine Festivals

Everyone knows about the annual food and wine festivals in Aspen, Sonoma and Napa Valley. Sometimes the smaller, less infamous festivals are best, due to the fact that there isn't hysteria getting a flight into town and practically no photographers taking up hotel rooms and causing the redirecting of traffic.
Few things in life give me greater pleasure than a fabulous meal and a nice glass of wine in a new locale. I've been known to plot vacations around scored dinner reservations of a notorious restaurant or plan a beach vacation around the best seafood restaurants, or map out days in NYC around cafes, bakeries and wine bars. For me, every travel opportunity is an epicurean journey, but my favorites are the local food and wine festivals, the ultimate celebrations of gourmet delights.

Taste of THE Beach, Northwest Florida
November in the Florida Panhandle is the perfect time to celebrate. The summer crowds have left the beaches of South Walton and have been replaced by the Autumn Tide-a three month long celebration of the area's rich culinary and cultural offerings. Last year was the Inaugural festival that included wine and food tastings and dinners from Panama City to Destin. I recommend staying in Rosemary Beach or Seaside.  Rosemary Beach is beautiful and sophisticated with Sunday jazz brunches on the beach. Seaside is more about casual beach attire. Either way it will be just what you desire.

The Second Annual Taste of THE Beach takes place Nov 5-8. Tickets are sold separately for individual events; visit; www.tasteofthebeachfla.com for information, or contact the Seaside Cottage Rental Agency for Seeing Red Wine Festival packages. www.cottagerentalagency.com.
If you would like to stay in Rosemary Beach, visit; www.rosemarybeach.com/pensione-rosemary-beach.aspx

Serendipity Frozen Hot Chocolate

Simple and so good...... 

In a blender, add

1 cup milk

1 cup hot chocolate mix

   I prefer Godiva or Lindt

3 cups ice

Blend until frozen and smooth

Pour into 20 oz glasses

Top with whipped cream

Sprinkle chocolate shavings

Leave It To The French...............

To come up with an hors d'oeuvre that's delicious and easy to make, but sounds like you'd need to go to Le Cordon Bleu to learn how. Gougeres (pronounced goo-ZHAIR), or cheese puffs commonly served with drinks before dinner, are addictive and go especially well with Champagne.

4 Tablespoons unsalted butter
1/4 cup of milk, plus 2 Tablespoons
1/2 cup water
1 1/4 teaspoons coarse sea salt
2 pinches cayenne
3/4 cup all purpose flour
1/8 teaspoon baking powder
3/4 cup grated Gruyere, plus 3 Tablespoons
3 eggs, room temperature


1. Preheat oven to 400F. Put butter 1/4 cup milk, teaspoon of salt and cayenne in a 2 quart sauce pot, bring to a boil over medium heat.
2. Sift together flour and baking powder, and gradually add the flour mixture to the liquid.
Remove from heat. Stir well with a wooden spoon and return to the stove. Cook over medium heat, stirring constantly until the dough pulls away from from the sides of the pot, a few minutes.
3. Remove from heat and transfer the dough to a bowl of an electric mixer fitted with the paddle attachment. Add 3/4 cup Gruyere and paddle on low until just warm, about 2 minutes.
4. Increase the speed of the mixer to medium-high and add the eggs one at a time. Continue to mix the dough until it is smooth and shiny (about 10 minutes). Let the mixture cool to room temperature.
5. Line two large baking sheets with parchment paper. Transfer the dough into a pastry bag fitted with a #6 tip (an opening about the size of a nickel). Pipe the dough into 1 inch rounds, each 1/2 inch high. Allow 1/2 inch of space between puffs. Each baking sheet should have 25-28 gougeres. Brush them with the remaining 2 Tablespoons milk. Sprinkle with the remaining 3 Tablespoons Gruyere and 1 teaspoon sea salt.
6. Place the baking sheets in the oven, and bake for 5 minutes. Turn the trays 180 degrees and continue to bake until the gougeres take on a deep golden brown color, approximately 7-10 minutes.
Makes 50-55 gougeres.

After baking the puffs can be halved crosswise and stuffed with soft cheeses (goat cheese or any cheese spread).
You can refrigerate dough for 3 days or freeze piped dough on a baking sheet inside a plastic bag.

Tequila 101

The blue agave plant takes 6-12 years to mature. Each plant is looked after by a "jimador" who tends to and then reaps the agave plant by stripping the leaves and using the pina, which usually weighs 40-80 lbs. It is cut up and roasted where the starches turn to sugar. 1 pina produces 8 bottles of tequila. After roasting, pinas are shredded and pressed. The juice is poured into fermentation tanks and yeast is added turning the sugar into alcohol. It is then fermented 2-3 more times in customary copper stills or newer stainless stills. Alcohol content now is 70 -110 proof. Anejo is considered the best and most expensive. Distinct due to its golden color and it's longer ageing process.
Patron Tequila-owned by John Paul deJoria (Paul Mitchell Hair Products)
Herradura

Napa Cabernet Savignon

Wine 101: Vineyard land in Napa is growing scarce and expensive so vintners are specializing in Cab-the grape best suited for the valley and the one with an exceptional track record.
Try these....
Villa Mt. Eden Grand Reserve Cabernet Sauvignon Napa Valley 2005.(under $20)
-more like merlot with a touch of bell pepper taste (characteristic of the grape)

Beaulieu Vineyard Cabernet Sauvignon Rutherford 2005.(under $30)
-licorice along with classic Cab note of cherry.

Chapellet Winery Signature Cabernet Sauvignon Napa Valley 2006. (under $50)
-sweet fruit accented by dark chocolate.

The Splurge
Rubicon Estate Rubicon Rutherford 2005 (over $100)
-Big and beautiful. Don't rush it. It will taste even better in 5 years.