CONSUMABLE HOLIDAY GIFTS: Artisanal Cheese

Artisanal, reknowned for its cheese selections, has sophisticated packages perfect for sending to the turophiles in your life. Choose from one of their interesting categories—Best of Paris, Italian Collection, Exotic & Rare Cheese Collection, Red Wine Collection, more—or have a custom selection created just for you. Each package comes beautifully wrapped and includes not only a sampling of the world's finest artisanal cheeses, but also the perfect accessories and accompaniments. They also offer a Cheese of the Month edition, which you can subscribe to for 3 months, 6 months, or a year, for $55 a month.

CONSUMABLE HOLIDAY GIFTS: Maine Lobster

Lobster lovers can get the best and sweetest specimens direct from Maine. GetMaineLobster.com specializes in overnight delivery of fresh caught live Maine Lobsters as well as a variety of other Maine goodies like crab or lobster cakes, lobster pie, mussels, clams, clam or seafood chowder. Now there’s an interesting package to recieve!

CONSUMABLE HOLIDAY GIFTS: Meat from the Farm

The Frost Family Farm Heritage, headed by Prescott Frost, great-grandson of the American poet Robert Frost, continues a centuries long tradition of family farming. Prescott is deeply committed to changing the current unhealthy factory-farm system in use today. Their USDA Certified Organic meats, come from animals fed on grass in the Nebraska Sandhills—not corn, and without hormones or antibiotics. These fine, flavorful meats can be ordered online. What meat lover wouldn’t be thrilled to receive the Filet Mignon (8oz for $21), or the NY Strip (12oz for $24) or the best All Beef Hot Dogs (12oz for $7.50). For those who are very deserving, there’s also a Gift Package which includes 2 Filet Mignon, 2 NY Strip, 4 Rib Eye, 6 Ground Beef, 2 packs Hot Dogs (at a savings of 24%) for $199.

hip HAPPENINGS: New talent at Lani Kai

Lani Kai, THE destination for tiki cocktails and scene has a new chef. Chef Sawa (formerly at Good Fork in Brooklyn, and sous chef at Annisa) has reimagined and elevated the menu, adding a Polynesian flair to her style of New American cuisine. You can practically taste the food looking at the gorgeous photos from Doron Gild. Why not sample the menu on a Monday night, and enjoy the latest cocktails from guest bartenders. Here’s the latest lineup:
DEC:12th—Damon Boelte; 19th—Brother Cleve
JAN: 9th—Jackie Patterson; 16th—Thomas Waugh; 23rd—Dale DeGroff; 30th—Rob Fuentevilla
FEB: 6th—Allen Katz; 3th—Tiki Monday All-Stars (Richie & Lynnette, Adam & Joe, Kearns & Phil, Wrigley & Menite, Julie & Brad); 27th—Eryn Reece.
MAR: 5th—Marcos Tello; 12th—Julie Reiner; 19th—Cabell Tomlinson

top photo: PuPu Platter: Okonomiyaki (classic japanese street food)—crispy pancake with cabbage, bean sprouts, and house-made spam, topped with bonito flakes and a drizzle of okonomi sauce; Char Siu Baby Back Ribs—roasted in chinese barbeque sauce, garnished with crushed macadamia nuts and scallions; Escabeche Tacos—red snapper, cabbage salad and grilled pineapple salsa, served in wonton taco shells; Crab Wontons—lump crab mixed with mascarpone cheese in a crispy wonton, served with mustard sauce; Huli Huli Yakitori—grilled chicken skewers marinated in a house-made huli huli sauce.














Loco Moco: Crispy Japanese rice cake topped with a spiced beef patty, fried quail egg and demi glace – a riff on Hawaii’s traditional surfer dish

Short Ribs: Pineapple braised short ribs served with purple rice, sauteed baby bok choy and fresh horseradish gremolata.

Oyster Sliders: Fried oysters on a brioche bun with spicy mayo and pickled ginger.

hip HAPPENINGS: New talent at Michael’s Restaurant

If you are in midtown admiring the windows on Fifth Avenue this holiday season, do stop in at Michael’s, whose menu and bar has gone through a complete overhaul. At the bar you will be treated to Michael Flannery’s repertoire of cocktails. My favorite, Eve’s Temptation, is a mix of Louis Royer VSOP Force 53 Cognac, Marie Brizard Curacao liqueur, Benedictine, fresh lemon juice, and an apple cider reduction (see photo). If you are in the mood for a great glass of red wine, I highly recommend The Malibu Vineyard 2008 Pinot Noir, which is one of the nicest sips I have had lately that is available by the glass (remarkably, it is actually grown in owner Michael McCarty’s backyard in California). There are some interesting bar bites, such as spicy Korean tacos, and a crispy oyster trio, if you get hungry. Then, if these bites inspire you to order dinner, you can explore Chef Kyung Up Lim’s full menu, which adds a fine touch to classic dishes. For appetizers, try the Roasted Heirloom Carrot Salad, or comforting Veal Sweetbread served with creamed spinach. A fantastic choice for the entree—the Grilled Mediterranean Branzino (photo) served with forbidden black rice, haricots verts, pesto, and a cabernet sauce. See more photos from our dinner at this link.

Sale: lighting from Artemide

Light up your space for the holidays. Artemide presents the Holiday Collection with savings of UP TO 30%. Nesso (pictured in red) would certainly make the scene festive, as well as Castore, the beautiful hanging globes.

when: From November 1st through December 31st 2011
where: available in all Artemide showrooms and dealers. Click here to locate the nearest Artemide point of sale.

Veritas: Magnum Bottle Openings

Every second Monday, Veritas will be opening a special magnum from the wine cellar of Park B. Smith to be served by the glass. I went a few weeks back with my friend Jude, and unfortunately, the bottle had only one little sip left—which we got to taste, and agreed it was totally out-of-this-world. I swore I would get to the restaurant earlier the next time. (we got there around 9:30) Here's the lineup:

November 7th: Pegau 'Cuvée Réservée' 2000


November 21st: Janasse 'Chaupin' 2000

December 5th: Clos des Papes 2001


December 19th: Bois de Boursan 'Cuvee des Félix' 2000

Sale: Cookware online

Holiday shoppers get an early opportunity to save on top-brand cookware, bakeware, oven-to-table stoneware, teakettles, kitchen tools, cutlery, pantryware, and other kitchen accessories. Get 30-70% savings on every cookware and kitchenware product offered by: Anolon, Circulon, KitchenAid (cookware and teakettles), Farberware, Rachael Ray, Paula Deen, and BonJour. To shop, click here. When ready to purchase, enter DISCOUNT CODE: 100040
where: PotAndPans.com
when: Wednesday, November 23, 2011 through Sunday, January 2, 2012.

Sale at Chilewich

Chilewich is taking 50 – 75% off regular retail prices. (you've seen their stuff at practically every new restaurant) Designs will include placemats, floormats, floor tiles, pet mats and bags (some items will be irregulars.)
where: Clothingline, 261 west 36th St, between 7/8,  2nd floor
when: Sale starts on November 8th and goes through November 10th. Open Tuesday, from 10 to 7, Wednesday from 10 to 6, Thursday from 10 to 7.

Benefit: Georges Duboeuf Beaujolais

The midnight unveiling of Beaujolais Nouveau's latest vintage comes with great fanfare. This year’s label was created by a multi-media artist Kaves, a Brooklyn native, whose inspiration was 80s-style grafitti. The bottles will arrive in a classic Cadillac also outfitted in graffiti. See Art Contest winners, dance and drink the night away. A $25 suggested donation will benefits City Meals on Wheels. Get your tickets at this link.
where: Stage 37, 508 West 37th st between 10/11
when: Nov 16^th from 10pm – 1:30am

BOBO's new fall menu

Take a peek at what's being served at Bobo. Check the website for upcoming events...

STEAMED L.I. MUSSELS white wine, lobster broth, cherry tomatoes, swiss chard

STEAK TARTARE 'French' dressing, quail egg, potato chips, cress

PARSLEY CRUSTED SKATE brocolli rabe, garlic beurre noir

STRIPED BASS ratatouille, arugula pesto

Two E Bar: An Elegant Hideaway at the Pierre Hotel

The Pierre Hotel was recently renovated and has a special spot for lounging and cocktailing at the Two E Bar. The space harks back to grander days, with its art deco styled gold bar, roomy proportions, muted metallic color scheme, and comfortable seating. My favorite sip of the night was the Suchn’ Such (photo) a unque taste sensation from the bar’s Indian-spiced homemade ‘Garam Masala’ rum, mixed with simple syrup, fresh lime juice, grapefruit bitters. Fantastic, perfect for fall. See the cocktail report of tastes around town at this link.

IL TESORO Restaurant: fresh tradition

For traditional Italian dishes with a feeling of total freshness, head to Il Tesoro, a new Italian spot on the upper east side. One step inside takes you into a Mad-Men-days vibe, which has been shined to perfection and refurbished by the chef’s wife, Joelene Jolie. A soft opera plays in the background while you sample Chef AJ Black’s dishes. My favorite of the night: Pollo Milanese breaded pan-sauteed chicken breast topped with fresh mix of baby greens, red onions slices, and heirloom tomatoes finished in an aged balsamic dressing (photo). You will be completely pampered by the charming, and attentive wait staff. See more photos of the meal, and other September dining highlights, at this link.

how to host a wine tasting

Get your wine aficionado friends together to savor the notes of the latest natural, biodynamic and organic wines.

get guests involved
Each person should do a little research and arrive knowing a little bit about the terroir, vineyard, etc. Try these guidelines:
• single grape / in a certain price range: The same grape from different areas can vary widely in taste.
• single grape / money is no object: Taste the difference between an expensive bottle and a one that doesn’t break the bank. When I was doing a 10-week wine course with a known sommelier, he would sometimes sneak an inexpensive wine into the tasting, which often turned out to be the favorite.
• one country or region / bring your favorite bottle: Learn more about what your friends enjoy, and why. Narrow the choice to either white, red, rose, or sparkling.
• bring something unusual: Find a sparkling red, something from a country not known for making wine, a blend of 4 or more grapes, or a limited edition.

use your senses
I love the idea of doing blind tastings. Cover each bottle in a pretty sack, or decant the wine in wide pitchers, ceramic jugs, or, of course, decanters designed to do the job.

take note!
My wine tasting note cards include a list of “hints” that will help you describe what you are tasting. Download them here (click on cards above to enlarge) and print them out to use at your next tasting.

wine recommendations
from Chile: At an organic tasting, I came across these three winners. Aresti: 2010 Equilibrio Sauvignon Blanc, Curico Valley. Miguel Torres: 2010 Las Mulas Sauvignon Blanc, Central Valley. Matetic: 2009 Corralillo Chardonnay, San Antonio Valley. 

from South Africa: Reyneke produces all their wines organically and biodynamically. A triple treat: the 2007 Reserve Red, Shiraz/Cab; the 2009 Capstone Stellenbosch, Shiraz/Cab/Merlot; and the 2007 Cornerstone, Cab/Merlot/Shiraz. Chenin Blancs are delightfully light: Fleur du Cap 2009; Raats 2010 Original Chenin; and the 2009 Mulderbosch.

from Austria: The exciting white: Grüner Veltliner. Try the Loimer 2010 Kamptal; Wimmer-Czerny 2010 Fumberg, Wagram; Nikolaihof Wachau 2008 Im Weingebirge; also great: Ploder-Rosenberg 2008 Eruption Kraft Aus der Erde Chardonnay and the 2010 Linea Sauvignon Blanc; Wieninger 2008 Gemischter Satz Nussberg Alte Reben.

from France: Bila-Haut 2009 Blanc Côtes du Roussillon. This wine stands out with its lovely citrus aromas and smoky notes.

mixed bag: At a recent natural wine tasting hosted by W. R. Tish, founder of nywinesalon.com, I got to taste a wide variety of natural wines. (If you live in NYC you should attend one of his tastings, which are casual, entertaining, yet highly informative.) My favorites: the Montesecondo 2007 Chianti Classico, and the Bucklin 2008 Bambino Old Hill Ranch Zinfandel. Tish’s favorite organic producers include Leflaive in Burgundy, M. Chapoutier in the Rhone, Brick House in Oregon, Alvaro Palacios in Spain and Benziger, Coturri and Robert Sinskey in California.

it’s only natural 
For more help in picking wine, get a copy of Alice Feiring’s entertaining new book Naked Wine: Letting Grapes Do What Comes Naturally. Alice Feiring is an award-winning food and wine journalist whose latest passion is finding wines without any of the 200 government-approved additives (which can include animal proteins, oak chips, sulfurs, preservatives, and Mega Purple—a brand of concentrated wine color). She’s tasted wine around the globe, and believes in “Just grape. Nothing added, nothing taken away.” Read excerpts from the book at alicefeiring.com. Alice recommends: 2009 Coturri Testa Vineyard Carignane: Rich, meaty and delicious, from an icon of American natural winemaking. 2008 Bodegas Carballo La Palma Listan Blanco. A silky and savory wine from the volcanic soils of the Canary Islands. A touch of high toned aroma, just the safe side of cider. 2010 Puzelat, Le Telquel. Gamay is one of the most underrated grapes in the world, and this earthy expression is delicious. 2009 Arnot-Roberts Green Island Vineyard Chardonnay, North Coast, USA. Bored with California chardonnay? Try an edgy one from cool California climate and little manipulation.
This article first appeared in the November December 2011 issue of Organic Spa Magazine. 

fortified honey: Bärenjäger Honey Liqueur

When the weather starts to get cold, I love to sip Bärenjäger on its own in a pretty little liqueur glass. So I couldn’t help but be curious to see how this yummy 70 proof honey liqueur would transform in the hands of bartenders in a contest sponsored by Bärenjäger. Six finalists were selected from over 250 entrees from around the country, who then competed to win a trip for 2 to Oktoberfest and $1000. The herb-edged honey taste got mixed with everything from absinthe to beer. Kyle Ford was selected as the winner, with SS Europa (see recipe below). Despite the fact that I don’t adore the flavor of absinthe, the cocktail worked perfectly, and it was quite nice how the 3 flavors played together. The crowd favorite came from Erick B. Smith with his Bad News Bear, whose inclusion of Benedictine won my vote (see recipe below). See more photos of the event and cocktails from the contestants at this link.

SS Europa
1 part Bärenjäger Honey Liqueur
2 parts Noilly Prat Dry Vermouth
3 dashes St. George absinthe   

Stir for 20 seconds and strain into a chilled cocktail glass. Garnish with an orange twist.

Bad News Bear
1 part Bärenjäger
1.5 parts Bols Genever
.5 parts Benedictine
.75 parts Fresh Squeezed Lemon Juice
2 Dashes Fee Brothers Whiskey Barrel-aged Bitters

Combine all ingredients in shaker, add ice, shake vigorously, and strain into pre-chilled cocktail glass. Garnish with a lemon wheel.

Scottish Dining: Mark Greenaway and 21212

I was lured to Scotland by two of my dearest friends to attend their wedding a few weeks ago, which gave me the opportunity to maximize the experience and include some fine dining while in Edinburgh. Mark Greenaway, a restaurant in a sophisticated townhouse opened a few months ago, and has been getting some great reviews, so I made sure to have a reservation before I left New York. The experience turned out to be fantastic: photo above is my favorite entree of the trip: Goosnargh Duck Breast: Sausage Roll, Potato Croquette, Peas, Caramelized Watermelon, and Tarragon Jus. The duck was cooked to perfection, with a nice layer of fat, and had the ideal texture to pair with the sausage rolls. The next night, we snagged a last-minute reservation at 21212, which was open on Sunday because the Fringe Festival was in full swing. Lucky for us, we were able to escape the fray around the Royal Mile and head over to another beautiful, posh townhouse. 21212 gets its name from the menu, which has a choice of 2 starters, 1 soup, choice of 2 entrees, 1 cheese, and a choice of 2 desserts. Photo below shows the entree: The Chicken Roast Dinner, French slow-cooked corn-fed chicken breast, with  bacon, chipolatas, ham, 4 Scottish root vegetables, mini roasties, cranberry puree, sage & onion, white bread & rosemary sauce, tiny leeks & crisp skin. It was two nights of pure decadence! See more photos of all the fabulous bites on my FB page in the Foodie Scotland album.

Scottish Cocktails Report Edinburgh/Glasgow: Blythswood Square and Ubiquitous Chip

After a few days in Edinburgh, we headed west to Glasgow. Blythswood Square Hotel proved to be not only a totally high-class spot, but also devoted to cocktail making. One sip convinced us to stay for dinner as well, and try some more cocktails after we had some food in our system. Bartender David Smillie invented a cocktail for me on the spot, the Teq App, when I told him I had a preference for tequila. He blended apricot brandy, pink grapefruit, lime and pineapple juice, added a dash of Peychards Bitters and egg white with Tapatio Blanco (photo, top). Fabulous! On the other end of town, we stopped in at the Ubiquitous Chip, celebrating its 40th year in business. We chose the tiniest of the three bars, where Peter treated us to the specialties of the house. Photo shows the Ginger Mojito with Anogstura 5 Year Old Rum, Mint, Lime and Ginger. See more photos from the trip at Scottish Cocktails on my FB page.

Scottish Lodging: The Scotsman Hotel and Citizen M

I try to stay in boutique hotels whenever I travel, and the two that I picked in Scotland could not be more different from each other, making for a split personality trip! In Edinburgh, The Scotsman was built in 1905, originally as offices for the newspaper of the same name. The architecture is striking, and unique, and the hotel is like a maze, as it is actually 3 buildings, each serviced by its own elevator. Each of the suites are different. The lower level houses a stainless steel swimming pool below the spa and gym. When we headed over to Glasgow, and Citizen M, we encountered a totally modern, space with personality. The rooms were designed and fitted modularly, so that each room was identical. A sumptuous, king-size bed decked with plump, cushy pillows, spanned wall to wall, in front of a window. Inside the space was a frosted glass cubicle which housed a luxurious shower and the toilet. The TV, lighting, and window blinds and shades were all controlled with a Philips remote. We nicknamed the room "the pod" for its futuristic qualities. See more photos of both hotels in the Foodie Scotland album on FB.

Body Baring?

Reach for low-cal beverages to help keep weight on track. See the three posts below.

Bubbly Goodness: R W Knudsen Sparkling Essence

I love the pretty little cans, and always have a few in my fridge, which are great for adding sparkle to single-serving cocktails, providing a complexity of flavor with no calories whatsoever. The latest editions, from R W Knudsen Sparkling Essence, Coconut and Lime, are naturals in a cocktail. I suggest mixing them both, with a splash of pineapple juice and rum, for a low-cal refreshing take on the Piña Colada. i.e. put the lime in the coconut, and drink ‘em both together...

Good BAI extra calories!

Think about adding one of Bai’s exotic infusions into your next cocktail. At only 10 calories a bottle, you will be totally guilt-free! You may find it difficult to decide on which flavor, so it’s best to try them all: Panama Peach, Sumatra Dragonfruit, Costa Rica Clementine, and Congo Pear. See my earlier post and cocktail recipe at this link.

Honest Tea introduces Cocoa

If chocolate is on your mind, address your craving the healthy way with Honest CocoaNova, Honest Tea’s new line of low-calorie beverages. The three varieties, Mint Cacao, Mocha Cacao and Cherry Cacao each have a sophisticated, chocolate-y taste, and have only 50 calories a bottle. In addition, your drink comes packed with the natural antioxidants and theobromine found in their USDA Certified Organic and Fair Trade Certified cacao beans. Available in health food stores, supermarkets, convenience stores, Whole Foods, and more—check the website to find a retailer near you.

en route

Headed away for the weekend? These items will come in handy.

iPad sleeves
Express yourself, and protect your investment, with colorful felt sleeves from Graf & Lantz. They come in 12 colors ranging from sunny yellow to serious neutrals and are made of sturdy German 3mm merino wool felt with leather detail. Hand made in LA. $38 each, available from the website.

en route: Stelton travel mug

It’s important to stay hydrated, but even more important to drink from a container free of phthalates, Bisphenol A and PVC (see more about the health risks here). The Stelton water bottle is just that, and comes dressed in a colorful washable sleeve that makes holding it a pleasure. Its 2-piece watertight top screws off, allowing you to add ice or sliced fruit, and use as a drinking glass or bottle. Available on Amazon. Don’t leave home without it! For more about plastic recycling codes click here.

Grab Guard

Here’s a little peace of mind you can carry around with you at all times. Grab Guard allows you to instantly secure your purse, briefcase or laptop bag to your chair wherever you are—restaurant, bar, coffee shop, airport—the office. Attach it to a park bench, supermarket cart, or baby stroller and be rest assured that no one can grab it and take off. Simply program a 2-digit code, pull the retractable cord, and lock. Comes in basic black, 3 hot colors, blue marble, rich mahogany or Italian marble. $19.99, available on the website.

Yerba Buena: Fresh Fruit Cocktails

Last Saturday, my cousin Paulina and I checked out Yerba Buena on Perry Street and were delighted to discover some super-fresh-fruity cocktails and great bites at the bar. Alex Valencia was on hand to mix for us and treated us to his prize-winning cocktail for Double Cross: a Cherry Tomato Gimlet. He muddled 2 very ripe cherry tomatoes with simple syrup, then added fresh lime juice and a shot and a half of Double cross vodka. After shaking with ice and he strained into chilled martini glass. I love the subtle flavors of the cherries mixed with the lime. See more photos of the other cocktails we tried and what we ate at this link.

Puro Chile: Divine Wine Store

I was invited to an organic wine tasting at Puro Chile, and was delighted to discover New York’s first exclusively Chilean wine store on the corner of Grand and Centre Streets. The space was exquisitely designed, beautifully showcasing Chile’s eco-friendly wines on stainless steel shelves (photo left) and a sexy entry area/lounge (photo right). It was quite an elegant event, with exceptional food and wines. Chef Liz Caskey of Liz Caskey Culinary and Wine Experiences hosted the tasting, and demo’d a recipe for Tuna Ceviche. Her company specializes in tours to Latin America. I loved how it was served in little bowls, which tipped into your mouth allowing the bites of fish to slide in. Summer and ceviche go hand in hand, I highly recommend put this on the menu at your next get together. But, of course, first run down to the store and get some wines to accompany! See this link for more details and photos from the tasting.

TUNA CEVICHE WITH COCONUT MILK AND “CARICAS” (Chilean Papayas)
1 1/2 pounds sashimi-grade fresh tuna
1/2 tablespoon brown sugar
3 tablespoons fresh lime juice
1 can (14 oz) unsweetened coconut milk
1 tablespoon freshly grated ginger
1/2 minced red onion (or shallot)
sea salt and black pepper
1-2 Chilean papayas (carica), finely chopped
4 tablespoons chopped cilantro
Red chili or sweet red pepper, slivered for garnish (optional)

Cut the tuna into 1/4-inch cubes.

In a bowl, whisk together the brown sugar and lime juice, until sugar is disolved. Add the coconut milk, ginger, and red onion. Toss in the tuna to coat, season with salt and pepper. Let stand for 30 minutes for flavors to meld. Fold in Chilean papaya. For cocktail parties, serve in Chinese porcelain spoons. Garnish with cilantro, and chili, if using.

Serves 4 as an appetizer, 16-20 as spoon “bites”. Serve with either a Pinot Noir or Chardonnay.