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Wines of the Week: “Warm Weather Whites” Part 2

FBWorld Team — Fri, 17 May 2013 21:50:17 +0000

We continue to share some recommendations for first-class bottles that make an ideal aperitif on a warm evening or can add a little life to Sunday brunch.

Here is the second group: a few California Chardonnays as well as something out of South Africa and Italy.

Hoyt Famly Vineyards 2010 Chardonnay

Grape(s): 100% Chardonnay

Region: Santa Barbara County

Price: 30-35

Review:

Aromas of apple, pear, all-spice, and vanilla rise up from a glass. Flavors of Golden Delicious apple and crisp pear meld with suggestions of vanilla, toasty oak, and sweet spice on the palate. A rich yet crisp wine, those who enjoy a nice balance of fruit and vanilla should try this bottle.

Rating: 90

De Tierra Vineyards 2011 “Vindegard” Chardonnay

Grape(s): 100% Chardonnay

Region: Monterey County

Price: 15-20

Review:

Aromatics of tropical fruit, baked pear, and creamy oak rise up from a glass. Notes of pineapple, pear, tart apple come together with suggestions of sweet spice and vanilla on the palate. Fairly rich and round but still offering a fresh acidity, fans of bright, layered Chardonnays will enjoy this bottle. Just 90 cases produced.

Rating: 89

Clos La Chance 2011 Chardonnay

Grape(s): 100% Chardonnay

Region: Monterey County

Price: 10-15

Review:

Notes of pineapple, lemon, and pear mingle with creamy oak on the nose. Flavors of pear, tart apple, and tropical fruit emerge on the palate with a hint of vanilla. A lively wine with a crisp acidity, fans of bright Chardonnays, without the strong dose of vanilla, will enjoy this bottle.

Rating: 87

The Beach House 2012 Sauvignon Blanc

Grape(s): Sauvignon Blanc 80% & Semillon 20%

Region: South Africa

Price: 5-10

Review:

Aromas of citrus fruit and gooseberries mingle with suggestions of grass and white pepper. A sip reveals flavors of lemon, grapefruit, and gooseberry accented by notes of minerals and bell pepper. A crisp, refreshing white that would pair well with sushi or shrimp cocktail, it’s ideal for summer gatherings, especially at its price.

Rating: 88

Laraneta 2009 Cameo

Grape(s): 100% Vernaccia

Region: Paso Robles

Price: 20-25

Review:

Not yet a recognized variety in America, this wine made from the Tuscan grape Vernaccia offers a bouquet of green apple and citrus fruit. The palate unfurls flavors of apple, grapefruit, and melon accented by suggestions of honey and minerals. A mouth-filling wine, with a welcoming acidity, it falls somewhere between a Viognier and Pinot Grigio and will definitely hit the spot on a warm afternoon.

Rating: 88

Chef Daniel Boulud on his 20th New York Anniversary

FBWorld Team — Thu, 16 May 2013 22:55:57 +0000

Chef Daniel Boulud on his 20th New York Anniversary. “Cooking is sometimes emotional, sometimes seasonal, sometimes cerebral, and sometimes physical. So we have to live with the team, share that together, and take direction together.”

By Jacqueline Raposo (Reposted with permissions from Serious Eats) Read the entire article here.

POM Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette

FBWorld Team — Wed, 15 May 2013 21:45:03 +0000

Summer is just around the corner (thank goodness), and POM Wonderful has delicious recipes to spruce up any summer meal. Whether you’re hosting a backyard dinner party or whipping something up for yourself, these recipes are sure to impress. Here’s one for a spruced up salad.

POM Spinach, Tangerine and Fennel Salad with Pomegranate Vinaigrette

Time to Table: 20 Minutes Prep, 30 Minutes Marinating

Servings: 4 Main Dish Servings and ⅔ Cup Dressing

Ingredients:
Vinaigrette:
¼ cup arils from 1 large POM Wonderful Pomegranate or POM POMS fresh pomegranate arils
⅓ cup olive oil
3 tablespoons balsamic vinegar
2 cloves fresh garlic, minced
1 teaspoon salt
1 teaspoon honey
teaspoon black pepper
⅛ teaspoon cinnamon

Salad:
Juice from 2-3 large POM Wonderful Pomegranates*, or 1 cup POM Wonderful 100% Pomegranate Juice
3 tangerines
cup granulated sugar (optional)
4-5 cups fresh spinach leaves
1 cup thinly sliced fennel
1 cup thinly sliced red onion

Garnish:
Fennel ferns

Preparation:
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.*
Peel and section tangerines.
Place tangerines in a bowl with 1 cup pomegranate juice and sugar if desired. Allow to marinate 30 to 45 minutes.

George’s Rants and Raves: Grey Goose Traditional and Flavored Vodkas

FBWorld Team — Wed, 15 May 2013 21:30:01 +0000

I received a call from FedEx the other day and was informed that a box of booze had been damaged in transit and I should come down and pick it up. They further said only one bottle had been broken and there were several others still intact. As it turned out “damaged in transit” was a gross understatement. That box looked like it had fallen out of a cargo plane at 35,000 feet and careened down a boulder infested mountainside and finally got run over by a steamroller. It only faintly resembled a box.

Sure enough inside was a broken bottle of Grey Goose but the good news was that a bottle of traditional Grey Goose was still in one piece as was the flock of three flavored geese. All was not lost, YAY.

I have to say right up front that I really like the traditional Grey Goose and have been drinking it for quite a while now. Actually, I first tasted it in 1997 when the legendary Sidney Frank first introduced it into America from France that year. As a matter of fact, he was so successful in promoting it that he ended up selling the brand to Bacardi in 2004 for $2 Billion. He is also the marketing genius who got every college kid in America to drink and like that horrible Jagermeister. If you really want to know my full opinion of Jagermeister, click here.

I was living in San Francisco in 1997 when I got the call from my publisher, Mike Walsh, that Sidney Frank was launching Grey Goose in San Francisco and wanted to take a group of local journalists, radio dj’s, TV news people and sports figures out on the town to try Grey Goose for the first time. We had to dress up and would be picked up by limousines. How can you refuse that type of invitation?

In all, there were 5 limos and each contained 2 Grey Goose girls and 4 of us lucky stiffs and enough bottles of Grey Goose to sink the Titanic. We ended up going to 4 clubs where we tasted 3 house specialty mini martinis made with Grey Goose and got to sample dozens of their house specialty appetizers. By the end of that evening, I had made at least 20 new friends, was stuffed on fine food and of course had consumed at least a dozen mini martinis and a few regular sized ones as well. We were gently deposited at home at the end of the evening and each given parting gifts of probably 50 miniature bottles, several regular sized bottles and 2 magnums of Grey Goose along with a T-shirt or two.

Needless to say, the next morning the radio and TV shows whose hosts had participated the previous night raved about the evening throughout their programs as did the sports celebrity guests who appeared on the shows. The two major newspapers wrote glowing articles as we also did. That kind of product launch media blitz hasn’t been seen since and Grey Goose literally became an overnight sensation.

All that being said, I am still wary of any flavored spirit as more have fallen short than succeeded. But at least Grey Goose is starting out with a really good vodka, so I am hoping for the best. The three flavored Geese that survived the trip ended up being black cherry, orange and pear. So let’s get to it.

I want to start by revisiting my old friend traditional Grey Goose. The nose is clean and crisp and has no particular aroma or even a hint of alcohol. On the palate, it continues that crispness with no discernible taste and possibly the slightest hint of pepper. The finish is smooth and clean and short but sweet. This is truly wonderful vodka in every sense of the definition of vodka as being odorless, colorless and with no particular taste. It defines super premium and is well worth the price of $28.00 for the 750ml and $37.00 for the liter.

With that high quality of vodka as the base for their flavored spirits, my expectations were quite high. Next was the Cherry Noir. Straight from the bottle the aroma is Grey Goose vodka infused with ripe cherries and hints of other subtle citrus scents. However, in the snifter, the aroma broadens out and now begins to resemble cough medicine more closely rather than cherries. It starts out smooth on the palate with the flavor in the background but that flavor quickly comes forward and dominates the mouth. That flavor is not the natural fruit of the cherry but something else that’s hard to describe. It is soft but has an edge to it that dissolves into a citrus and pepper bite. It leaves a bitter although smooth finish that leaves my tongue tingling and that is medium in duration. Even on the rocks it maintains this acidic profile. This is not what I was expecting. It is priced similarly to the unflavored vodka.

Next up is the Orange flavored Grey Goose. The nose, as concentrated in the bottle, is very orange peel like with a strong citrus back. In the snifter, the orange definitely steps forward and reminds me of immature oranges that are a bit citrusy and acidic and need a while to mature and mellow. On the palate, this vodka starts out smooth and subtle, which is quickly followed by a nicely laid back orange flavor followed by a pleasant citrus back. The finish is smooth and medium in length and just fruity and sharp enough to make it interesting. There is still quite a citrus acid background to this flavor but it is much truer to its orange namesake than the cherry was. On the rocks, the citrus back subsided but the orange flavor still seemed immature, and I did not find it as satisfying as I thought I would. It is the same price as the previous two.

Last but not least is the Pear flavor. Now, I have to reveal that after I moved from San Francisco I moved to Santa Rosa, California, in my backyard were several pear trees, so I am very familiar with very fresh pears. We used to pick them at their ripest and even then they were rock hard and needed to be put in paper bags for a week or so to ripen and soften. And when they ripened they were the sweetest most tender, juicy and tasty things I have ever eaten so with great anticipation I opened the bottle of Grey Goose pear. The nose straight from the bottle is reminiscent of those pears I used to enjoy. It has a subtle yet very pear like sweetness to it. In the snifter, the pear essence becomes more obvious to the nose and it is very close to the real thing. On the palate, the pear flavor is very much forward yet subtle and balanced. It is sweet and fruity and I swear I can almost taste the pear skins. The finish is much less citrus like and acidic than the previous two flavors and does not leave my tongue tingling. I do believe that they got this one quite right.

I believe my belief in Grey Goose hasn’t been too shaken by this experience and I will continue to drink and thoroughly enjoy traditional Grey Goose and even add the pear flavor on occasion. The other two, cherry and orange I might use in a mixed drink but as pricey as Grey Goose is, there are less expensive mixed drink alternatives. Flavored spirits, no matter the type are always a hit or miss proposition and in this case they have both hits and misses.

By George Brozowski

For more George’s Rants and Raves click here

McDonald’s All-Day Breakfast: Why the Delay?

FBWorld Team — Mon, 13 May 2013 21:00:32 +0000

In the 1993 film Falling Down, Michael Douglas enters a fast-food restaurant and orders breakfast. The worker behind the counter informs Douglas he’s a few minutes too late, and suddenly Douglas becomes totally unhinged.

By Susan Berfield and Leslie Patton

Read the rest of the story here.

The Best 4 Meals You’ll Ever Eat in Japan

FBWorld Team — Sun, 12 May 2013 23:00:10 +0000

In subjects such as politics, art and food, being labelled “narrow minded” is usually considered an insult. But in the world’s largest city, a singular focus is what every chef strives for. From noodle joints producing only soba or udon, to neighbourhood tonkatsu houses and tempura counters, the seemingly elusive goal of perfection is always the same, no matter how many years the kitchen has been around

“I think it’s part of the Japanese philosophy of doing just one thing,” said Yukari Sakamoto, the author Food Sake Tokyo,

Read the rest of the story by STEVE DOLINSKY : http://www.theglobeandmail.com/life/travel/destinations/the-best-4-meals-youll-ever-eat-in-japan/article11408654/

Why More Extreme Foods Are Creeping Onto Menus

FBWorld Team — Sun, 12 May 2013 00:50:27 +0000

For Americans who haven’t been to a state fair recently or who are unacquainted with Paula Deen’s style of Southern comfort food, this may come as a surprise: Some people make sandwiches with doughnuts.

Rest of the By Susan Berfield and Venessa Wong: http://www.businessweek.com/articles/2013-04-18/why-more-extreme-foods-are-creeping-onto-menus

Wines of the Week: “Warm Weather Whites” Part 1

FBWorld Team — Fri, 10 May 2013 22:25:50 +0000

Now that it’s nearly summer, we can all look forward to the warmer weather and sunshine of the months to come. And what better way to compliment these lovely days ahead than with a nice cool glass of white wine? Over the next few weeks, we’ll share some recommendations for first-class bottles that make an ideal aperitif on a warm evening or can add a little life to Sunday brunch.

Here are the first three, a couple special blends and a varietal Viognier:

Cass 2011 “Rockin’ One” Blend

Grape(s): 56% Viognier, 22% Marsanne, 22% Roussanne

Region: Paso Robles

Price: 30-35

Review:

Aromatics of tropical fruit and peach meld with suggestions of caramel and springtime flowers on the nose. A sip reveals flavors of peach, mango, and lemon along with accents of minerals and spice. Slightly creamy but still offing a bright acidity, it’s ideal for summer and shellfish.

Rating: 90

Hoyt Famly Vineyards 2010 Decoupage

Grape(s): Pinot Gris, Viogner, and Chardonnay

Region: Santa Barbara County

Price: 20-25

Review:

A bouquet of tropical fruit, lemon, melon, and floral notes greets the senses. Flavors of honeydew, peach, and citrusy notes mingle with hints of honey and minerals on the palate. A fairly bright wine with an approachable round mouthfeel, it makes for an ideal summertime sipper.

Rating: 89

Hammer Sky 2010 ‘Princess” Viognier

Grape(s): 100% Viognier

Region: Paso Robles

Price: 25-30

Review:

Aromas of mangoes and pineapple meld with hints of honey on the nose. The palate offers flavors of mango and apricots that flow into suggestions of honey and minerals. A rich, round Viognier, fans of full-bodied whites should try this as an alternative to Chardonnay. Sip it on a warm summer evening. 225 cases produced.

Rating: 89

5 Classic Cheese Recipes

FBWorld Team — Fri, 10 May 2013 17:02:18 +0000

Nutty Goat Cheese Bites – “Tastes rich and crunchy, yet it’s very quick and simple to prepare. Lovely with a nice glass of wine. Sometimes I make this for myself to eat with a salad.” — VIRGINIA57

Bacon and Cheddar Quiche – This quiche could be served for brunch or lunch, along with mixed fresh fruit or a tossed salad. Use prepared pie pastry or a frozen thawed pie shell if you need to cut time.

Baked Brie – Brie wrapped in pastry and baked until it has thoroughly melted inside is one of the world’s easiest yet tastiest appetizers. In this recipe the brie is topped with raspberry jam, surrounded with pastry and drizzled with maple syrup.

Marilyn’s Mac and Cheese – This three-cheese macaroni and cheese casserole is ready in snap and oh so delicious. Stewed tomatoes and oregano give it a unique touch.

Savory Grilled Cheese – A fast homemade herb butter gives these yummy sandwiches wonderful flavor.

5 Dynamite Dessert Recipes

FBWorld Team — Fri, 10 May 2013 16:45:01 +0000

Perfect Cheesecake Everytime – “I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare–because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.” — Cheesecakemama

Strawberry-Lime Daiquiri Poke Cake – This impressive cake is an adult version of the beloved poke cake inspired by a refreshing summer drink!

Caramelized Banana Pudding – This dressed-up banana pudding features bananas caramelized in brown sugar, butter, and cinnamon.

Pecan-Peach Cobbler – Showcase two of the South’s most beloved products—peaches and pecans—in this old-fashioned peach cobbler recipe.

Beehive Lemon Sugar Cookies – These beehive cookies couldn’t BEE any easier. Stack five lovely lemon sugar cookies, from largest to smallest, and they become happy hives before your eyes. They’ll be all the buzz at your next bumblebee-themed party.