Good for the Palate™ - eat, drink, sleep, dream, food, pork, beer, cheese, happy

The Huntress

noreply@blogger.com (Robin@ Good for the Palate) — Tue, 31 Jan 2012 17:56:00 +0000

New Year's Resolution #1 and ONLY:

This year I will hunt, kill, clean, dress, process, cook, and eat an animal.

Some people make New Year's Resolutions, like "I'm going to diet" or "I'm going to get more exercise."

Actually, most people make those resolutions.

Except that I can't diet and I already get enough exercise. When I have try dieting I always end up eating twice as often, and twice as much food because I can't satisfy my cravings. If I just eat the foods I want, and do my very best not to overeat, then I eat a reasonable amount and I won't gain weight. That is a lie, I will still get fat, because as my friend pointed out, all I eat is Beer, Bacon, and Butter. I have a devilish smile on my face after typing that sentence.

I don't need to resolve to get more exercise either because my dirty little secret is that I love to exercise (I know I'm nuts). Check out Bikram yoga if you are curious about how I stay in shape. I am addicted. Feel free to question my mental health at this point, but physically I know I'm toned and happy with my body. Feeling good about yourself is the best way to convince you to continue to exercise.

What I'm not happy with is my eating habits. So I am resolving to change them. I am going to try to reduce my footprint on the environment, and lighten my moral burden...by eating it.

I feel guilty eating foods that are grown without regard to their effect on the environment, and without concern for moral righteousness. I can't turn a blind eye to all the mistreatment of animals and unsustainable farming of vegetables that is happening out there. I'm a carnivore through and through.

I have decided I am going to work on eating meat that is more morally sound. I have to define this complicated topic, but I figure beginning with wild game is a safe way to ensure no human moral trash has tainted my meal.

I am going to "bring home the bacon." I will eat an animal whose life I have taken consciously, in an attempt to feed myself. I hope that by the end of the year I will be able to say that I have learned a lot about myself, about the world around me, and how to feel good about eating the things I love.

First Step: Meat 101 at My Butcher and More in Annapolis.

My good friend Mike Smollen (you'll remember his store from my sausage making video) hosted a wonderful introduction to butchery class this past Tuesday. Mike sources his meat from local farms that are environmentally sustainable, morally responsible, and have a fantastic final product. He dry ages his meat in house to enhance the flavors. This class is a way to teach his customers about the value of the way he runs his business.

We worked on a half pig because the cuts are less complicated than a cow, and larger than a lamb. Plus, pork rules! All it did was whet my appetite for breaking down a carcass. It was freakin' cool. See photos below:

Mike the Butcher, showing us the tools of the trade

Mike went through the carcass piece by piece to tell us where each cut comes from.

Yum Pork.

Every one had the opportunity to cut into the animal and ask questions about the quality of the meat

We used some of the scraps to make fresh sausage.

The class was a fun start to The Huntress project because I began to imagine what it will feel like to stand in front of a whole animal, that I have killed and begin to break it down. I can begin to see how much work it will take, and how much emotion it will involve.

This endeavor is unplanned but I'm looking forward to it's progression.

What's the next step? I don't know how to shoot a gun. I have to learn how to kill the animal quick, and clean.

I'll keep you informed of my accomplishments.

Stay tuned for mayhem!

CBX Brewvival at COAST Brewing Feb 25th 2012!

noreply@blogger.com (Robin@ Good for the Palate) — Sun, 22 Jan 2012 16:31:00 +0000

Brewvival Round 3 is just around the corner and the brew crew is gearing up for a long week filled with lots of fun!

This year Chris and I are making the obligatory pilgrimage to Due South BBQ in Christiansburg, VA, on our way down. We will have our first evening in Asheville. We will grab some good stuff from Bruisin' Ales and dine at Cùrate. When we went down to Av for Brewgrass Festival last year we had a fantastic meal at Cùrate (check out the old post here). I think about the Sangria and the Branada de Bacalo and basically the entire meal on a regular basis. Honestly I think this is probably my 3rd favorite meal ever. The restauranteurs trained at El Bulli and the skills they learned followed them here. Its an awesome place. One of the most difficult decisions I will have to make on the trip is wether I want to go to Early Girl or Cùrate for breakfast the next day. I am super excited. I am certain we will stop in at French Broad for some chocolate bars and hot chocolate and maybe grab a beer at the Thirsty Monk Pub.

Hopefully we will get in at least one brewery tour in NC and a couple in SC. After Asheville we will meet a buddy in Greenville. The Community Tap and Greenville Beer Exchange are on the list for visitations. I need to start researching dinner in Gv on Yelp!. Any stomach slaughtering recommendations are requested and welcome.

After Gv its off for the week in Charleston. I am hoping for another slew of unseasonably warm weather. Chris and I cannot wait to try Husk for the first time. Husk was named Bon Appetite's Best New Restaurant in America 2011, and Chef Sean Brock, amongst other trivial things that make him cool, has one a James Beard Award in the past for his work at McCrady's (another Chas favorite of mine). I expect to check out Charleston Beer Exchange, Poe's Tavern, a first trip to Closed for Business, some mussels in guinness sauce, and bloody marys at The Blind Tiger, a downtown bar crawl beginning at the Griffin, a first trip to The Charleston Pour House, and one of my favorite spots Burn's Alley. Obviously breakfast will happen at Sea Biscuit Cafe. I am craving a ham and egg from them right now. Oh man I am hungry.

If I have time for anything else besides Bikram, I will be amazed. Here are some photos of the wreckage and destruction of seasons past:

Chris and I in our "It's a Fucking Beer" Blog shirts, courtesy of Dan McCord

Shrimp and Grits at Early Girl in Av

French Broad Chocolate- Cheese Plate in Av

Part of the crew during our Vendu bar crawl

"IT'S A FUCKING BEER!"

The way to be greeted after an 8hr drive? Shrimp Boil

The fight over the Guinness Sauce at Blind Tiger

Girls at The Griffin

It's going to be a good beer festival if the signs are hand written instead of on tap handles. More unique.

Soak up the Booze

The whole crew, minus photographer Chris.

Me, Brandon from CBX and KB

Dan of "Its a Fucking Beer" and Chris

CHEERS!

Change of Pace

noreply@blogger.com (Robin@ Good for the Palate) — Thu, 05 Jan 2012 19:35:00 +0000

HELOOOOOOOOOO!!!!!

I'm trying to call to you from the void. I fell very deep into the void, and it has been a very long time since my last post. I apologize for that. I have been letting life suck the life out of me.

I can't seem to get back on the food train, but since I miss blogging, I'm going to post some stuff I have been doing for the last few months. I have been addicted to Pinterest. It is a great place to keep inspiration organized. I have been checking out cool kitchen and home wares, and designs and clothing and lots of random stuff.

Before I went to school to become a photographer... and before I decided I loved food more then photography... I went to school to be an interior designer. I wanted to design kitchens. So, I went to art school and did not like being an interior designer. But I still love design, and I love photography, and I love kitchens, and I love fashion. So, here is some cool stuff I have been checking out. I hope its fun for you to look at. Maybe it will inspire you. Maybe it will inspire me.

The ceiling is sooo awesome

I LOVE color in the kitchen. Plus Copper is hygienic. Cool.

Rocking Cabinet!

Rustic Kitchens

Working in a Restaurant, and wearing a uniform, I need to do fun things to my hair . Braids Rock.
Check out Sea of Shoes for some cool hair tutorials (and go to You Tube too!).

This purse is great. I'm addicted to geometric accessories right now. Check out Patricia Nash.

Chefs and Cooks can't wear jewelry all the time. But on your days off be proud of what you do. Wear a spoon ring!
Antique silver spoons shaped into rings. Check out LTCreatesJewelry on Etsy.

My new favorite nail polish "Mink Muffs" by Essie. Made affordable at Target.

Okay, its not much, but maybe its cool for now. Time to go. Follow me on Pinterest at Good4thePalate

"An Organic Orientation"- Beginners Guide to Having the Freshest Organic Food- by Evan Thomas

noreply@blogger.com (Robin@ Good for the Palate) — Sun, 13 Nov 2011 19:10:00 +0000

Organic Produce Grown in a Grow Annapolis Community Garden

About the Author...
Evan is an architecture student studying urban planning with hopes of creating sustainable communities in the near future. He loves the outdoors, especially surfing, hiking and skiing.

Evan has recently paired with FindTheData.org to create a Farmers Market Database and a Plants Database. These interactive tools are intended to help users easily find markets and plants based on the criteria that matter to them. The markets listed in the tool come from the US Department of Agriculture’s farmer’s markets database, and if a market is not listed in the tool, anyone can easily add or edit a market. Please feel free to add a review of the market too! Both tools are constantly being improved.

You can contact Evan by email at Evanthomas1 (at) gmail (dot) com

Evan contacted me to gain some insight on the Farmers Market Finder Tool. I love to check out markets when I'm on vacation, or out for a day trip. I always get frustrated when searching for location, and hours of operation. I am so excited to see a searchable database of markets. Please check out the site and help Evan to improve the data!

A guide to finding your way to healthy food that’s grown without chemicals and pesticides.

You’ve got two options when it comes to eating organic: grow your own, or shop for it.

The decision to buy versus grow organic relies in part on where you live, but doesn’t depend on it. Whereas urbanites benefit from proximity to farmer’s markets and grocery stores, rural dwellers have the space to plant. On the other hand, cities inspire creative spatial planning, and suburbs often attract the best farmers markets.

So what does this mean for finding organics in a city or suburban area?

Every Sunday (and the 6 days in-between) thousands of people visit farmers markets across the U.S. in search of the finest and freshest ingredients. Finding the best farmers markets shouldn’t be too hard considering how popular organic food has become in the last decade. In New York alone, over 30 markets dot the city streets of Manhattan selling everything from baked goods to cheese to seafood and vegetables. So there’s bound to be one close to your home. But for the more adventurous, growing plants with edible berries and seeds in the city just takes some planning.

No matter where you live, the benefits of eating organic food are well worth the time invested in planning. Here’s a quick guide to your options for eating organically grown foods.

Organic Gardening
Setting up an organic garden first means picking a plot. In cities, limited space drives creativity in garden planning; building indoor gardens inspire the enterprising organic grower. Community gardens continue to pop up around the cities, making this a viable plan for beginners.

Check out our local community gardening group Grow Annapolis!

The most important thing to remember is the size of the space available to you. Every kind of plant requires a different amount of space, and city gardens put heavy constraints on how spread out your plants can be. Look for plants that will fit your environment: plants with small root systems, plants that tolerate moderate temperatures and most importantly, herbs, vegetables and fruits you love to eat. Tomato plants, lettuce family plants, pepper family plants, and common herbs (thanks, Simon & Garfunkel) are great for small spaces to get you started.

14th and U Farmers Market in Washington, D.C.

In gardening, and especially organic gardening, soil is one of the most important contributors to the health of your plants. Pay close attention to what kind of soil you buy for your pots or frame; organic means no chemicals or pesticides. And once you’ve planted the seeds to begin growing, use only water – no pesticides or growth aids – to take care of your plants.

Find plants for your garden that help each other as well. Planting other herbs and flowers in your garden can help the health of your other plants: garlic plants, alyssum, borage, mint and lavender all provide health benefits in warding off bugs, worms and disease in other common fruits, vegetables and herbs.

Shopping At Farmers Markets
If you can’t grow your own organics, you’ll need to know where to shop for them. Farmers markets offer great opportunities to find organic food. When you find a farmers market you want to visit, remember these tips for your next trip:

1. Go early: We’ve all heard the expression the early bird gets the worm. Shopping at farmers markets is no different. The earlier you can make it, the more selection you’ll have. If you’re looking for fruits and vegetables, you can take your pick of the entire selection as well. Waiting until the afternoon risks giving up the juiciest fruits, heartiest vegetables and even missing the market entirely.

2. Bring a bag: Make sure to bring plenty of reusable bags along for all your purchases. Vendors may or may not provide bags – you’ll probably be hard pressed to hear anyone asking, “paper or plastic?’ Either way, you won’t be wasting any of that paper or plastic if you bring your own.

3. Make it Organic: Watch out for labels on all the products at the market, and make sure to ask questions. Not everything will be organic, so read the labels first to find out how the fruit or vegetable was grown. If it’s not labeled, ask the vendor how they grow their products and if they have anything organic.

4. Meet Your Farmer: Farmers markets offer the opportunity to meet the person who’s growing your food. Don’t be shy – introduce yourself!

5. Bring Cash: You’ve left that plastic bag at home, so leave the plastic card at home too. While some vendors may accept cards, it’s better not to risk it. Bring cash and you’ll be safe.

6. Try Something New: You’ll find all the stalwart food groups at farmers markets: tomatoes, apples, carrots, lettuce and corn. But some the best choice could be something you’ve never tried before; farmers markets bring those bizarre and delicious seldom heard of foods together with the popular ones. Now’s your chance – take the risk!

7. Talk A Stroll: Especially if it’s your first time at a certain farmers market, walk the whole market before you settle in to buy something. This way, you’ll get to see all the vendors and their products so you know exactly what you’ll want to get. Make your purchases at the end of your tip.

All Photos by Robin Riebman and Chris Rausch

Stay Tuned! Next week there will be another guest post, and Thanksgiving is right around the corner.

Please check out Grow Annapolis for more information on local community gardening projects.

M.I.A.

noreply@blogger.com (Robin@ Good for the Palate) — Mon, 24 Oct 2011 13:21:00 +0000

I'm moving, again.

I know I've been M.I.A.

Please don't forget me. I'll be back soon. And better than ever!

4th Annual Field to Fork Dinner at St. Brigid's Farm, Maryland October 1, 2011

noreply@blogger.com (Robin@ Good for the Palate) — Fri, 14 Oct 2011 17:58:00 +0000

Last week Chris (BEERsimple) and I headed over to St. Brigids Farm for a Field to Fork dinner.

This was our first! We try to eat locally produced meat whenever we eat meat, but we've never had the pleasure of enjoying it at the source.

We were kind of there on official business as event photographers, but it didn't seem like work at all.

Although October 1st was a chilly Saturday, it was a fantastic meal and a great opportunity to connect with the community.

Proceeds went to Captian Andrew McCown and the Echo Hill Outdoor School.

Special thanks for delicious provisions and assistance via the following local businesses:

Flying Dog Brewery (Craft Beers) - Frederick, MD
Against the Grain (Artisan Breads) - Chestertown, MD
Lockbriar Farms (Vegetables) - Chestertown, MD
Colchester Farm (Vegetables) - Georgetown, MD
Chapel's Country Creamery (Cheese) - Eric and Holly Foster - Easton, MD

Chef John Keller and his assistant Alexander Maas - Kent County High School Culinary Arts Program
Chef Dave Perry and Staff - Casual Caterers - Stevensville, MD

Jim Stephenson's Band
Eastern Shore Tents and Events

Please check out the St. Brigid's blog for more details!

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Ramen with Berkshire Pork Belly

noreply@blogger.com (Robin@ Good for the Palate) — Thu, 13 Oct 2011 20:40:00 +0000

Yes, this is a TERRIBLE iphone photo. But my camera is in the shop, and my computer keeps imploding.

Also, I am moving.

Things are a little crazy.

So, for now you get an iphone photo of some Homemade Ramen.

There is some marinated shitake, enoki, pan seared Berkshire pork belly, green onions, seaweed squares, and a whole lotta yum in that bowl. All covered in rich pork stock and garnished with a sexy ooey gooey soft boiled shoyu egg.

OH HECK YES!

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Asheville.Curate.Yum

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 21 Sep 2011 16:46:00 +0000

I know I missed Charcutepalooza again. Between the week long power outage, loosing everything in my fridge and freezer, packing for vacation, and being out of town for a week, there was just no time to make and or eat any sort of dish for the challenge. Hopefully I have a nice day off on Sunday and can make up for the time lost. We shall see.

I just returned from another food filled vacation. It's a repeat city, but all new adventures. Chris and I traveled to the distant land of Asheville, North Carolina.

Back in March we stopped there for a few days on our way to Charleston, SC for the Brewvival. We loved it and wanted to return. The Brewgrass festival this past Saturday (Sept 17th, 2011) was the perfect excuse.

On our first trip the beer store, Bruisin' Ales, and the reputation for being both "Beer City USA" and "Foodtopia" brought us into town. Despite being a small beer store, the proprietors of Bruisin' Ales, Jason and Julie, have a fantastic stock of beers. They are both super friendly, and every time I have popped into the store I have been party to an impromptu tasting. No complaints here. The store has been mentioned in every beer publication you can think of and it is rated the #4 Beer Store in the Nation 2011 by RateBeer. Not too shabby. They know their beer, and they also know how to have a good time. We have been lucky enough to run into them enjoying their craft at beer events on the East Coast. They love their business, and they do it well. I'm not telling you to go to Asheville just to buy a beer from these two, but there's no excuse not to.

The best part about going to Asheville is the drive. The rolling mountains are such a welcome change from the flat grass lanes that span I-95. Its soothing even before you get to your vacation destination.
Once in town, be sure you have an empty stomach. Chris and I had to leave town early because we had no room left in our bellies.

We enjoyed all of the food on the trip, but the most notable evening was at Cùrate. This Spanish style Tapas bar is nothing new, and that's the beauty of it. Very simple and traditionally inspired Spanish foods, where the star is the complexity of the flavor in a single item.

Cùrate is one of the gifts El Bulli has begun to bestow upon the world. Head Chef and owner Katie Button, along with the Service and Beverage Manager Felix Meana both worked with Chef Ferran Adria at El Bulli prior to opening Cùrate. The learned restraint and balance and complexity and playfulness and they are sharing it with us at Cùrate. The pair have created a restaurant with memorable food and memorable service, one enhancing the other to create an experience instead of just a meal.

There are few times in my life where I have eaten an incredible meal, and then been able to recall every detail vividly. Usually I will enjoy a great meal and savor each bite, and I can tell you I LOVED it before, during, and after. But I can't recall what I had the next day. I think it's because so often your mind gets overloaded by the sheer enormity, you get caught up in the ambience and the event (if you're dining for a special occasion). There are other things that draw your attention. This meal was not like that. As I said, each detail played upon each other to create an experience. The timing, the atmosphere, the server were all just right. This isn't the type of restaurant where everything comes in perfect succession and you have 9 waiters and a very private table all to yourself. I'm not saying everything was perfect, but it all worked perfectly together.

The atmosphere is cozy with welcoming chocolatey pumpkin colored walls and candle art warming the light. The tables are close together, and there is an open kitchen staged behind a short bar leading you down a hall, past the restrooms to your table... doesn't sound so inviting. But the light filled windows and the warm candle glow invite you to the table. The table setting puts you in a playful mood, making it seem as though you were in preschool again. The menu is your placemat, and your drink list slips out from your napkin which is folded into the shape of an envelope.

Before you can even look at the wine list you'll notice the pitchers of seasonal fruit sangria on the tables around you and its impossible to resist. The granacha wine, the cinnamon, the fresh watermelon and strawberries, with a hint of liquored spice and cirtus all perk up your tongue and get you ready for the onslaught of food.

We left no crevice un-filled in our stomachs that evening. We started simply with house cured olives, followed by a plate of jambon de serrano, jambon iberico, and jambon de bellota. Then we enjoyed the crispy fried eggplant with a honey drizzle and fresh rosemary. The combination of fried foods and honey is one of Spain's most delicious contributions to the culinary world. I could have eaten this dish for days. I nearly ordered another plate for dessert, although I would have wanted manchego crumbles in that iteration. I couldn't pass on the Branada de Bacalo, basically a hot dip of salt cod and potatoes served with crisp toasts. Imagine warm whitefish salad in texture, but no smoke in the flavor and a bit more earthiness. It just comforted your tongue. Chris loves anchovies so we chose a plate of Escalivada con Anchoas next. The roasted peppers, caramelized onions, and filets of anchovy were swimming in a bath of their own juices mixed with oiliness and a hint of 30yr sherry vinegar to cut through the fish. We planned to end the savory portion of the meal with Rossejat, a thin noodle paella, and the Butifarra con Mongetes, the sausage and fresh white bean dish served with all i oil. But we felt compelled to try one more dish, the Almenjas con Vino Bianco, clams with white wine, iberico, and toasted pine nuts. Those tiny little clams were so juicy and the broth so rich, I cannot believe we almost missed out on them.

Finally, we were finished the Sangria and moved on to dessert of Spanish Hot Chocolate, and Helado de Romero con Almendras, Rosemary Ice Cream with Almond Sponge Cake and Grilled Figs. The coolest thing was the sponge cake actually resembled a natural sponge, I'd never seen that before. But I couldn't leave well enough alone and I also had to order a cheese plate. When we sat I inquired about the plate, as I always do, and I was elated to hear the La Peral was the blue being featured on the plate. If there is one type of cheese I love above all others, it is Spanish Blue. There is always a fantastic earthy, almost clay flavor to them, a bit of grit, and a mild creaminess you just can't find in Roquefort or Gorgonzola. The plate also had La Serena which is so creamy it has to be served in a little bowl, and some aged Mahon. Those are basically my favorite Spanish cheese so I was thrilled. This was an incredible meal and I look forward to another opportunity to dine at Cùrate.

Sorry, no photos. I left my camera at home. More adventures from Asheville to come.

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Southeast Asia 5

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 07 Sep 2011 03:22:00 +0000

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Dinner Date

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 24 Aug 2011 03:23:00 +0000

Marc lives out in the country. He cooks. He is a photographer for a living. He likes music.

He is a good friend.

Once in a blue moon we all get together and eat... and photograph. Last time at my place we had a Spanish night with Jose Andres recipes from his book Tapas(check out the old post).

This time we headed over on a sunny and warm summer evening, with some good beer, and empty stomachs.

Thank goodness for empty stomachs.

As we walked into the kitchen our nose and ears were assaulted by goodness. The sounds of good music were wafting out way and Marc had been working all day making dinner. Pork Involtini (aka braciole here in the states) from the Frakies Sputino Cookbook. These beautiful pork rolls were filled with sharp provolone, parmigiano reggiano, parsley and bread crumbs, with a gorgeous tomato sauce. You could taste the time it spent simmering on the stove.

As backup he also grabbed a chunk of stilton, some crispy bread, threw together some mozzarella caprese, and made a shrimp cobb salad... just in case the pork didn't turn out.

Believe me, the pork turned out, but we were happy to stuff our faces with a taste of everything else too.

Chris and I brought over a pack of Lagunitas Little Sumpin' Wild, along with a Terrapin Indiana Krunkles Wheat IPA which was a present from our good friend at It's A Fuckin' Beer.

The Little Sumpin' Wild is a Belgian Strong IPA with some extra Westmalle Yeast for a tiny hint of funk. Compared to the original Little Sumpin' I'd say it just mellows out the sugary bitterness. It was really fantastic with the stilton. The nutty sweetness of the beer softened the blue cheese bite and the two balanced each other beautifully. They really cleaned up each others flavors, refreshing your palate for a new bite, then a new sip, then a new bite...

The Indiana Krunkles was exactly what I was hoping it would be. They describe it as a Belgian Wheat meets American IPA. It was more wheaty then bitter, very unfiltered, not terrible heavy, and nicely carbonated. The wheat calmed the bitter hops while keeping their fruity elements intact. I'm hoping to try some more Terrapin when we travel to Asheville later this summer.

So we ate, we drank, we listened to music, read through cookbooks, photographed, and had a night that makes life worth living.

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Charcutepalooza August 2011: Vietnamese Spiced Paté and Another Banh Mi

noreply@blogger.com (Robin@ Good for the Palate) — Fri, 19 Aug 2011 18:28:00 +0000

Dive in face first. No, rather tongue first. Don't forget to sniff.

This paté is good.

It's goooood. I mean damn near delicious. I did myself proud with this one. I guess I've learned something.

The outcome seemed uncertain. I have to admit that I just don't enjoy grinding meat with my kitchen-aid. Next purchase: industrial strength meat grinder. Donations are welcome.

Oh yeah, and cleaning chicken livers SUCKS.

But I got it all together and ended up with some tasty, lip smaking paté, and a couple of really fantastic, pretty authentic banh mi.

Here's what ya do for the paté, well besides eat it of course:

After you make the paté, it's best if you leave it in the fridge for a day to flavor-ate before you eat it.

I am surprised mine came out so well seeing as I only had time to let it come to 120˚F instead of 150-160˚F before shoving it in the fridge for 24hrs. I had to leave for work so I didn't have any other option.

The second day I slowly brought it to an internal temp of 70˚F in a 200˚F oven (in a water bath). Then I cranked the heat to 350˚F until the internal temp did reach 150˚F. I pulled it out, cooled it on the counter and returned it to the fridge to flavor-ate. I don't know what the difference would have been if I didn't twice-bake it, but I was pretty happy with my results. The flavors were outstanding. Texturally it was a bit dry, but for my first shot at paté, I'm feeling proud.

Of course I had to go back and try to make banh mi again, like I promised. When I made them last time I had never had an authentic banh mi. Then I went to Vietnam (that post will happen eventually), stuffed my face, and returned to try again.

My first banh mi was awesome, but with the paté it was down right fantastic. Only thing that seemed to be missing was a thin slice of porchetta like sandwich meat. I have two more homemade Pork and Rice Sausages in the fridge so maybe I will attempt a banh mi colossus sandwich of epic drool inducing awesomeness again, after I climb that meat mountain.

If you want to see how I originally made the banh mi check out the post here. And for the sausage check out my video on making sausage, and the recipe here.

This time around I added a splash of fish sauce to the sirracha mayo, and used napa cabbage instead of bean sprouts. I also only had frozen carrots so I ended up with carrot flakes instead of shredded carrot, with no detriment to the sandwich.

I got sneaky and used the extra pork fat from the pate to spread on the baguette before I toasted it in the sausage pan.

Make this, eat this, enjoy this.

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Southeast Asia 4

noreply@blogger.com (Robin@ Good for the Palate) — Mon, 15 Aug 2011 03:20:00 +0000

Japanese Sweet Fried Tofu and Ginger Mushroom Rice Bowl

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 10 Aug 2011 18:30:00 +0000

Ingredients are really important in simple cooking.

I used King Trumpet Mushrooms, maitake, and shimeji mushrooms. You could use any variety you like, I would stay away from shitake though because they can be so hard to chew, they aren't best for the soft textures in the rice bowl.

Here are my favorite condiments:

It's not REALLY rice seasoning, but I am SO addicted to this stuff. It's probably the MSG.
They make a blue package type too, the seaweed flavor is stronger in that one. Get the Green.

That's right, market it to children and beer drinkers.

BEST Soy EVER

I DONT like this stuff. It's to alcoholic and not enough sweet or aromatic

This seems ok

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SE Asia- Bangkok Market II and III

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 10 Aug 2011 16:31:00 +0000

I know I just said on Monday that I was going to post one photo per day from my trip to Southeast Asia. I forgot on Tuesday. So, another series...

Mackerel

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Southeast Asia

noreply@blogger.com (Robin@ Good for the Palate) — Mon, 08 Aug 2011 05:17:00 +0000

Welcome to Thailand!

This is what driving was like on my trip, crammed in the back seat of a van, with my sweaty family. This is literally the 1st photo I took on the trip.

I went to Southeast Asia in May. I got a bit overwhelmed with my 300GB of photos.

Oops.

I've decided I'm going to try to post at least 1 photo per day, until I'm done. Keep an eye out!

Here are a few more to tickle your fancy...

Dragon Fruit

Rambutan

Mangosteen

Every day it seemed I got to try a new fruit. Can't complain about that.

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Stillwater Beer at PAZO!

noreply@blogger.com (Robin@ Good for the Palate) — Fri, 05 Aug 2011 04:59:00 +0000

Join special guest Brewmaster Brian Strumke on Thursday, September 8th at 7:00PM as he hosts the Stillwater Artisanal Ales Dinner at PAZO.
Tickets are $79 per person inclusive.

MENU (Beer pairings coming soon)

Hors D'oeuvres
Quixote Chorizo, pan con tomate
Ceviche chips, jicama & lime
Summer Bruschetta, local zucchini, ricotta, herbs
Pork and veal empanadas, salsa verde
Potato and manchego croquetas
Serrano ham and grilled fig pinxto

1st
Late Summer Tomato Gazpacho
Slow poached shrimp, preserved orange, chili, Arbequina olive oil

2nd
Octopus a la Planxa
Fingerling potato, pimenton, marcona almonds, and mojo verde

3rd
Herb Marinated Wood Grilled Leg of Lamb
Samfaina and natural jus

Dessert
Traditional Sicilian Cannoli
dark chocolate and caramel sauce

Call for reservations or more details at (410) 534-7296.

Tony Foreman and Cindy Wolf own some of the highest rated restaurants in Baltimore. They have a beautifully curated wine menu but their beer selection could use come help. I'm crossing my fingers that this is a step in the right direction.

Please come support the cause! If you want craft beer at fantastic restaurants check out this event.

It may seem pricy but for the quality you will leave thanking yourself.

THIS EVENT IS NOT TO BE MISSED!

See you at the table.

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Chorizo and Mushroom Omelet

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 03 Aug 2011 05:06:00 +0000

Sometimes it's okay to cheat.

On Sunday I made it to the JFX Farmer's Market in Baltimore early enough to pick up some beautiful Honey mushrooms. They are very similar in texture to Velvet Pioppini or Shmeji mushrooms. Joanna, the sales woman, suggested to eat them in an omelet. I can't say no to a wild mushroom omelet, so I bought a bunch and brought them home.

On Monday I went to lunch at Sin Fronteras restaurant in Annapolis. The food was fantastic, but I had a lot of leftovers. Namely, the chorizo from a baleada.

Wednesday morning I was feeling resourceful so I went to the fridge and lo and behold I had the makings a omelet to top all omelets.

I threw the honey mushrooms in a sauté pan with a knob of butter. In an omelet pan I warmed the chorizo and let the fat render just a touch. Then I threw in the seasoned eggs. I garnished with a few snips of fresh garden chives for color, some cherry tomatoes to balance the fat with acidity, et voila!

This could not have been more simple, and it was absolutely fantastic.

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JFX Farmers Market, Baltimore

noreply@blogger.com (Robin@ Good for the Palate) — Tue, 02 Aug 2011 17:48:00 +0000

Just Juice It and Thai Food

Neopol Savory Smokery

Beef Baron

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Affordable Challenges - A Pork Terrine

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 27 Jul 2011 15:33:00 +0000

I made pork stock.

Then I made headcheese... well, actually it was toecheese. I didn't have access to a whole head, so trotters did the trick.

It was the perfect cool, quick snack on an otherwise unbearably hot day.

Last month I bowed out of Charcutepalooza due to monetary constraints, but this month's challenge is budget friendly, using less pricey cuts of "meat". They may not be great for your family grill-off, but the gelatin and collagen are made for stock and the tiny pieces of meat are perfect for less beautiful endeavors.

This is the recipe I loosely created for the 'terrine'.

Traditionally a liquor like cognac, port, or brandy might be used to add a bit of sweetness and depth to a terrine. I wanted to try something experimental with this dish so I ran up to Dawson's Liquors in Severna Park to pick up a bottle of beer instead. I went with Mikkeller Big Worse Barleywine Aged in Bourbon Barrels.

I loved the flavor of the toecheese. The only problem was that I didn't get enough gelatin from the stock. Next time I would recommend adding a touch of gelatin just to keep the form together. I also suggest soaking the dried apricots in the barleywine to plump them up and get some of the kick from the 12% ABV.

I froze the remaining stock and will be using it for flavoring many delicious dishes. It is fragrant and wonderfully translucent. I'm proud of my skimming and simmering skills this time.

Keep a close eye for another Charcutepalooza post this month. I'm planning to make a Pork and Chicken Liver Pate.

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Tasso Ham Gravy Over Chipotle Sweet Potato Biscuits and Collard Greens

noreply@blogger.com (Robin@ Good for the Palate) — Tue, 19 Jul 2011 01:03:00 +0000

Sometimes you get lucky in the kitchen. A simple meal you make with the scraps of leftovers is often the most satisfying. It's convenient, it doesn't cost a lot of money, it feeds a lot of people, and it is mind-meltingly delicious.

Chris' Surprise Birthday Brunch on Sunday met all of those qualifications. Running very low on cash, and very high on promises of a brunch for 12 people, I had to scramble to find a menu that wouldn't end up breaking the bank. I also had to make something I could whip up in a groggy blink of an eye.

Lucky for me, my kitchen is fairly well stocked and my freezer holds endless treasures. I managed to get all 12 people in my kitchen on time, and have all the food ready in just under an hour, with time to stash my apron before opening the door to the guest of honor.

This meal could not have been more perfect. Tasso Ham Gravy over Chipotle-Ginger Sweet Potato Biscuits, and Collard Greens is what I had laying around. All I had to purchase for this meal was a container of buttermilk, a bunch of collards, and a few poblano peppers. The tasso was in the freezer, homemade for Charcutepalooza in April, and I always have sweet potatoes on hand.

My friends were happy to supply beverages and Chris' mom made a fantastic dessert.

There were happy stomachs all around.

Slice open those beautiful biscuits. Scramble up some eggs, and lay a few slices of the tasso ham right on top. Drown in gravy and serve with a big helping of collards. Finish off the meal with some warm and comforting Peach Cobbler.

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Restaurant Reviews & More

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 06 Jul 2011 17:56:00 +0000

I'm not sure if I will get around to an actually NEW POST this week. I've been very busy working on other exciting NEW THINGS instead.

If you haven't noticed the new layout, things look a bit different around here. The site is going to look wacky cause I'm updating, adding, and experimenting. Anyone who knows coding PLEASE COME FORWARD. I would love some help.

Also, I have been working on restaurant reviews on Yelp! Please check them out. If I haven't tried something you love, let me know.

Recent reviews by Good for the Palate R.

Keep an eye on the site for new and exciting things.

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Meeting my Meat - A Visit to St. Brigid's Farm and Brooks Tavern

noreply@blogger.com (Robin@ Good for the Palate) — Mon, 27 Jun 2011 12:18:00 +0000

Viola, a Nurse Mom for Veal Calves, at St. Brigid's Farm

The best way to simplify anything is to start at the beginning. Whenever I want to simplify a post I try to figure out what first got me excited to write; the preliminary spark of my imagination. Then I can begin.

Now I am trying to simplify good food. I asked myself where good food begins and I got lost finding an answer. The problem is that good in relation to food is incredibly subjective. I am trying to figure out what it is that makes each of us sure that the food we are eating is in fact good.

One of the most morally controversial foods to eat is animal protein. Some people think animals are good food because they taste good. They say animal protein is good for your health and predatorial behavior is a natural human act. Many people feel that it is morally unjust to take the life of anything with a face. Since it is unnecessary for humans to rely on animal protein as a source of nourishment people feel that we should stop. And some just think consuming animal fat is bad for your health. Whatever the argument, it seems everyone can give valid reasons for why they do or do not feel it is right to consume animals.

I am an omnivore. I feel that being an omnivore you must assume responsibility for understanding and appreciating that a life was lost to provide you with nourishment. As long as I respect the food I am eating then my morals and my stomach feel equally satisfied after consuming it.

So I'm starting with origination. At the beginning... the birth of our food... the genesis; be it plant seed, animal egg, or live offspring. What better way to appreciate a life than to experience it from birth to burger?

Two Months Old

I took a trip to the Eastern Shore of Maryland to check out a cow farm that sees their herd full circle. At St. Brigid's, a 55 acre farm in Kennedyville, Maryland, Bob Fry, the veterinarian, and his partner Judy Gifford, the "dairymaid" raise and breed a herd of veal calves, steer, nurse cows, and milk cows.

Bob and Judy produce good food by raising their animals on healthy farmland. They work with their neighbors to cut costs, and provide quality fodder for their animals. They are fortunate to have a local community of butchers, restaurants, and consumers who support them and allow them to do most of their business within a 30 mile radius of the farm.

Rolling plains, fuzzy cows, and spotlessly clean barns...

The herd fluctuates between 80 and 160 cows throughout the year. The milk cows are fed grass from mid-March through November and hay, silage, and grain in the winter. The Miller family at 4-Ms Farm do custom harvesting and planting for St. Brigid's. Judy and Roy Crow at Crow Farm, grow all of the corn for corn silage for the milk heifers. Brian Quinn grows spring oats, and supplies grass seed for the pastures. At Grand View Farm the Langenfelder Family provides 100% of the barley straw for winter time bedding.

The bull calves will be nurtured for 120-130 days on whole milk and spring grasses in the pastures. The calves which will be raised to steer will grow for up to two and a half years. When fully mature they will be brought to Haass’s Family Butcher Shop in Dover, Delaware.

A beautiful sable colored steer

Still, meat doesn't pay the bills. The majority of the farm's profit comes from commercial milk sales. The milk produced by the cows is sold to their co-op Land O'Lakes, or Roos Food in Kenton, Delaware. Roos Food uses two thousand five hundred gallons of St. Brigid's milk per week to make authentic Hispanic style cheeses.

Bob and Judy love their farm and their cows. They are dedicated to providing local restaurants and consumers with a delicious and quality product at reasonably competitive prices. The steers live short but happy lives and provide meat for hundreds of local carnivores. If you want to purchase their meat check out the details on the St. Brigid's website.

If you want to taste their meat you can check out a number of local restaurants which serve their beef and veal. After my farm visit I dropped in for lunch at Brooks Tavern 15 miles away in Chestertown, and engulfed a BT Burger made from St. Brigid's beef.

Kitchen Staff Deveining Fresh Shrimp and St. Brigid's Burger

Chef Kevin McKinney Preparing the Yeast Dough for the Housemade Burger Buns

Meeting my meal before eating my meal was a pleasant experience, and one I hope to repeat in the very near future. I am confident that the cows of St. Brigids farm are indeed good food. They have lived a happy life and I know that their contribution to nourishing the local population is appreciated.

Much thanks to Robert Fry, Judy Gifford, Mike Smollen, and Chef Kevin McKinney for introducing me to the meat I eat.

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Good for the Planet

noreply@blogger.com (Robin@ Good for the Palate) — Fri, 24 Jun 2011 13:56:00 +0000

Crab at Food Market, Bangkok, Thailand

I want to simplify good food.

So, I'm working on a new project that I'm calling Good for the Planet.

I'm starting locally and will be seeking out people who are growing, raising and harvesting sustainable meats and produce. I want to find out the how and why of what they do in order to make real food more accessible to their local communities. I want to provide answers to the questions that many people have about locally grown food and encourage the masses to support the "economy of gastronomy" that is consciencious eating.

I want to help spread the word that there are people that make food that tastes better than factory farmed versions, and that they don't make me question my morals.

Steer at St. Brigid's Farm, Kennedyville, MD

I'm going to share all of this information so you can decide for yourself if you want to support them. I am hoping to prove that it is worth your time and money to seek out food that is good for your palate and good for your planet.

I live in Annapolis, Maryland and will mostly be exploring my local territory, but I hope the questions I ask will become a template for others no matter where they live. I want to make it easier for anybody to glean helpful knowledge about the foods they eat.

Zucchini Blossoms at 14th and U St Farmers Market, Washington, D.C. (Photo by Chris Rausch)

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The Narcissism of the Sausage - Charcutepalooza June 2011

noreply@blogger.com (Robin@ Good for the Palate) — Wed, 15 Jun 2011 15:38:00 +0000

Photo by Chris Rausch

"We spent ALL day cooking" says Chris, happily. His eyelids are drooping. It's 9pm on a Sunday evening and we still have dessert in the oven.

I woke up late, prepped the kitchen, and got my hands covered in sausage for this month's Charcutepalooza challenge, Bulk Breakfast Sausage. I moved on to a highly experimental Peach and Cherry Crisp, trying to use up all my fruit before it becomes puddles on my counter. Then I left the house to exercise for a short bit, while Chris cooked up a delicious Shrimp and Corn Chowder for dinner.

We cooked, ate, cooked, exercised, cooked, ate. It was the perfect Sunday.

Last month's Charcutepalooza challenge was actually supposed to be bulk sausage, and this month's was supposed to be cased sausage. I got a bit ahead of myself and made the cased sausage last month so I had to backtrack. In case you missed it, here's a link to last month's sausage post "You Never Sausage a Place!". (puns intended)

Photo by Chris Rausch

My bulk sausage application was inspired by the middle ages. A few years ago Chris and I discovered Scotch Eggs at the Maryland Renaissance Festival. A Scotch Egg is a hard boiled egg, wrapped in sausage, coated in breadcrumbs, and deep fried. They're portable, they're sustaining, and they're chock full o' protein. They are the perfect marriage of two glorious breakfast foods, egg and sausage.

The origin of the name Scotch Egg is uncertain because the dish originated in 16th Century England, not Scotland. The original recipe was likely inspired by Nargisi Kofta, a Moghul dish whose name basically means Narcissus Meatballs. These particular type of Kofta contain chopped hard boiled egg, and some type of meat, along with herbs and spices. I can only guess why egg meatballs were named after a man so obsessed with his own beauty that he died lost in his own reflection. I suppose it must be because when you cut the eggs in half the two sides are such a beautiful reflection of each other, all you want to do is get lost in their dashing good looks. I could care less where the name originated, I just want them in my belly.

Photo by Chris Rausch

SCOTCH EGGS
5 Hard Boiled Eggs
Bread Crumbs
Flour
Canola Oil

Photo by Chris Rausch

SAUSAGE
2.25 lbs Ground Pork Shoulder
1.5 Cloves Minced Garlic
15g Kosher Salt
1 Tbsp. Cracked Black Pepper
1/4 Tsp. Fresh Grated Nutmeg
1/4 Tsp. Ground Ginger
Sprinkle Dried Oregano
Sprinkle Dried Basil
10 Large Leaves of Fresh Basil, Finely Chopped
1/2 Tbsp. Chipotle Pepper Powder
1/2 Tbsp. Ground Marjoram
Fresh Water (filtered if you wish)

Boil your eggs and peel them before you get started. I tried to leave them a little softer in the center, knowing they would cook more in the oil.

I picked up some local pork shoulder from Lagenfelder Grand View Farm on Maryland's Eastern Shore, and ground that with the Kitchen Aid. Mix your spices, plus 1/3 cup of water into the ground meat. All of the measurements are flexible based on your preference. You want to test the sausage before you use it because it's always easy to add more of any ingredient.

Photo by Chris Rausch

After peeling the eggs run them under water or dip them in milk and roll them in flour.

Wrap the sausage around the egg, using just enough to form a thin, but even jacket around the whole egg. I would recommend about 1/4" thick.

Photo by Chris Rausch

Roll the whole thing in bread crumbs and then roll around on a cutting board to help even out the coating and compact the bread crumbs.

Photo by Chris Rausch

Fry in canola oil at 357˚F for around 5min, or until golden brown. Be sure to rotate so it cooks evenly.

Slice and serve with hot sauce and a light summer fruit salad.

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Photo by Robin Riebman

As soon as we finished eating breakfast I coerced Chris into clearing away the mess in the kitchen with the promise of baked fruit. Nothing motivates Chris like a pie type device. The mention of the word sends him in to a tourrets like haze where all he constantly babbles "Bake a pie. Eat a Pie. Bake a Pie. Eat a Pie...".

I had some overripe South Carolina peaches and about a quarter of a bag of local bing cherries from Carter Mountain Orchards in Charlottesville, Virginia, that were beginning to shrivel. I did fully intend to make a pie, but then I realized I'd have to par bake the crust and all hope was lost. A pie was not to be. That's just too much work.

Photo by Robin Riebman

If you haven't figured it out yet, I am no baker. I don't know how to follow a recipe, and I'm impatient. Since I am aware this is not proper behavior for a baker, I make no attempts at recipes which require strict adherence. In this case, I researched a few pie/crumble/crisp recipes on my favorite dessert blogs and decided to wing it.

I was certain that the bubbling and oozing would indicate perfection, and if all else failed, I could go get ice cream and serve the crumbles a la mode.

As it turns out, crisps are pretty easy. And if you are a normal human being who needs structure check out Sprouted Kitchen or Honey & Jam for fantastic recipes.

Photo by Chris Rausch

PEACH AND CHERRY CRISP

Preheat oven to 350˚F

FILLING
2 Chopped Ripe Peaches
1/2 Cup Pitted Cherries
1 Tsp. Fresh Mint
1/4 Cup Light Brown Sugar
1Tsp Ground Cinnamon
Dusting of Fresh Nutmeg
1/2 Tbsp Flour
Pinch Salt

TOPPING
1/4 Cup Rolled Oats
1/4 Cup Flour
1/4 Cup Light Brown Sugar
3 Tbsp Chopped Walnuts
1/4 Cup Crumbled Ginger Snap Cookies

2 Tbsp. Chilled Cubed Butter
2 Tbsp Milk

Just mix topping ingredients in one bowl, and filling in another.

Photo by Robin Riebman

Grease 1 medium sized tart pan, or two small ones, or really whatever device you want to cook the crumbles in. Don't put them in a glass dish or the filling will burn. Split filling between two dishes, split topping between two dishes, and sprinkle over tops. Cube 2tbsp of chilled butter and sprinkle 1tbsp over each tart.

Photo by Chris Rausch

Bake 10min until top begins to get crispy, watch the nuts don't burn. If they start to burn, place a piece of foil gently over the crisps. In the last 5-10minutes pour 1 tbsp milk over each dish, to help the crisp adhere to itself, and help it brown. Allow to cool before eating.

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Photo by Chris Rausch

Sprouted Kitchen isn't just for dessert. While I cooked the crisp, Chris pondered dinner. He promptly decided to fix up some Summer Corn Soup with Shrimp, since apparently he has had his eyes on the recipe for about two months. Chris does follow the recipes, and he always comes out victorious (he really likes that I am sharing this fact with you). So, while I enjoyed my time at bikram he destroyed the kitchen, yet again.

This was a darn tasty soup, even though I don't like corn (gasp!). I think the sweet potato was a creative addition and its tame sweetness is the perfect partner for the corn. Next time, I'd suggest grilling the corn, just because I prefer that flavor, and it would add a little more depth to the soup.

Chris noted that he used 5 ears of corn instead of 4, sweet potato instead of a Yukon gold, only 1 tsp of oregano, 1 tsp of cayenne (no red pepper flakes), and no sour cream. Also, he only used basil and no we picked some chives from the garden, instead of scallions for the shrimp mix. Otherwise he followed the recipe exactly. I for one didn't miss the sour cream and was happy to have a soup sans dairy. Particularly on a hot day, dairy isn't my thing.

SUMMER CORN SOUP WITH SHRIMP
RECIPE ADAPTED FROM SPROUTED KITCHEN
SERVES 3

SOUP BASE
4 Ears Corn
3 1/2 Cups Vegetable Stock (good quality)
1 Tbsp. Butter
1 Medium Yellow Onion, Sliced Thin
1 Large Sweet Potato
1 Tsp. Fresh Ground Nutmeg
1 tsp. Cayenne
1 Tsp. Oregano to taste
Salt/Pepper to taste

SHRIMP SALAD
1 lb. Shrimp
1 Tbsp. Olive Oil
1 Large Avocado
1 Poblano Chile
Juice of 1/2 Lime
1/4 Cup Finely Chopped Basil
Chives (optional)

1. Melt the butter in a large soup pot over medium heat. Add the sliced onions and saute to coat. Cook until the onions just start to turn light brown. Peel the potato and cut into cubes, add it to the onion. Cut the kernels of corn off the cob with a sharp knife, add them to the soup pot. Add the broth, spices and a few grinds of fresh pepper and allow everything to simmer to cook the corn and potatoes through.
2. If using raw shrimp, toss them in the olive oil and a grind of fresh pepper, and put on a baking pan. Cut the poblano or pasilla chile in half length wise, and place it skin side up on the pan as well. Bake on the upper rack for about 5 minutes for shrimp to cook through. Remove the shrimp and set aside, put the pepper back in until the skin blisters (about 5 more minutes). While waiting, peel the skin and tails from the shrimp and cut into 1” pieces. Remove the pepper and put it in a ziploc bag to cool, this will make the skin easy to peel off.
3. Check on the soup to make sure potato and corn are cooked through. Using an immersion blender or a regular blender, blend the soup to create a puree. I like to leave it a bit chunky, this is up to you.
4. In a seperate bowl, combine the shrimp pieces, lime juice, chopped herbs and scallions if using them. Peel and cut the avocado into small cubes, add to the bowl. Rub the skin off the roasted chile, cut into chunks. Toss gently together.
5. Taste the soup for seasonings and adjust as you prefer. Serve each portion of soup with a big scoop of the shrimp and avocado mix on top.

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Glassware and Restaurant Education

noreply@blogger.com (Robin@ Good for the Palate) — Thu, 09 Jun 2011 15:16:00 +0000

I have a new job! Again!

I understand the basics of working in a kitchen, a wine store, a cheese shop and a grocery store. Now I need to understand a restaurant.

I can't disclose the location, but I can tell you its a great place to eat, and so far it's also a great place to learn.

The teach a LOT and they test too. I have a test on glassware today and in order to help me remember my stuff, I'm going to share what I have learned with you!

Check out our selection of glasses:

That is 10 different types of glassware and 2 types of pitchers. The Pitcher on the right is for water, and the one on the left is for coffee. We also have super fancy Gran Cru Burgundy Stemware, the cup is about the size of a grapefruit and it has a tulip shape rim. It's too expensive to touch for just educational purposes so its not pictured.

Clearly we have a fancy wine list to go along with all of this gorgeous glassware. The catch is that its 100% Italian wine, with the exception of Champagne which is from Champagne, France. So all of the glassware is named with respect to the Italian wines that are served. However the basic tenants of wine color and body are what dictates which glass we use, so this info should be helpful or interesting for anyone who is trying to become a big ole' wine snob :) (no judgement, clearly I'm trying to become one myself).

So I'm going to tell you what I know about the uses for each glass from right to left, because that is how I learned it. Also, when you proceed through your meal with wine pairings the glass corresponding to your first course will be at the right side of your plate, in front of your knife and spoon, and you will proceed inwards, so your 2nd glass will be placed to the left of the 1st and the 3rd glass basically in the center of your plate.

This gets sort of complicated because with pairings, the glass position proceeds in the reverse direction of normal dining. Traditionally, you would have a water glass in front of your knife and spoon, a white wine glass to the right, and a red wine glass to the right of the white.

If you are having cocktails, you would have a water glass, and then your cocktail glass to the right. Wine would be placed to the left of the water glass.

Have I lost you yet? Maybe this photo will help, if not, its pretty and shiny so just look at it and move on.

The pen is a knife (no, seriously, it's a pen knife. okay not really, but just pretend it's a knife). The glass in front of it is a general wine glass, just for holding a place. The one to the right is water, and the last is a cocktail glass.

I suppose the purpose of all this hullabaloo is so waitstaff can guess which empty glass should be refilled with which beverage.

Or maybe its so you can dine in the dark and still know which drink you are imbibing. We all hate it when we expect water and get sprite.

Here we go, beginning at the right hand side...

R>L

#1 Water glass for sparkling, and flat water, beer and non-alcoholic beverages including juice, soda, and milk

#2 Highball glass (we use this ONLY for our signature cocktail, but most bartenders know which cocktails are supposed to be served in these)

#3 Rocks glass for all cocktails

#4 Champagne flute for Champagne and Champagne like sparkling beverages

#5 Martini glass for Lambrusco and Prosecco and Sweet Sparkling, and at a regular restaurant, martini

#6 Brunello and fuller bodied reds such as Chianti and Bordeaux. I remember that Brunello is the tall glass because 'tall' and 'brunello' both have two 'l's.

#7 Sangiovese and other light, bright reds like Dolcetto, Barbera, Freisa, and Lagrein, and fresh, crisp dry whites. Mostly Northern Italian wines.

#8 Nebbiolo and other romatic reds such as Pinot Noir, and Nerello Mascalese (obscure red wine grape). Also full bodied whites. I can tell this glass is nebbiolo because I associate it with the word fog which is "nebbia" in Italian. Since a fog is big and fat and spread out, I know that the nebbiolo glass is the biggest and fattest of the three wine glasses.

#9 Tulip for grappa digestivos, amaro and other non-sparkling sweet wines

#10 Snifter for cordials and Sambuca (sometimes beer is served in a snifter, just not where I work)

Thats about it for now. I'm sure I will learn much greater detail as I continue working at my new job. Be prepared to learn more than you EVER wanted to know about wine, and italian dining.

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