From a Los Angeles Magazine online article:
“The most important thing that we do is we never shake the martini. James Bond had it all wrong,” says Scuto. Shaking it incorporates too much ice, making for a watery drink, and, if it’s a gin martini, it potentially bruises the delicate aromatics. Instead, the drink is stirred roughly 12 times—bartenders use careful discretion—with ice, which is made with filtered water and a top-of-the-line Japanese Hoshizaki ice machine. The liquor is then carefully strained into a glass. It’s “all in the hand of the masters,” says Scuto.
Perhaps more than any other cocktail, a perfect martini demands a perfect venue. It’s not for drinking on beaches or cafè patios; it’s too easy to spill if you’re not sitting down; and it should be consumed somewhere with history and grit and texture. In short, it’s best at Musso & Frank Grill. This fall the storied Hollywood steakhouse celebrates its 100th anniversary and, with it, hundreds of thousands of servings of the classic cocktail. “The whole room, the whole setup, really, makes our martini special,” says Andrea Scuto, the restaurant’s general manager and beverage director. Here, Scuto shares just what goes into Musso & Frank’s signature cocktail.
To read more: https://www.lamag.com/article/musso-frank-martini/?utm_campaign=Food%20News&utm_source=hs_email&utm_medium=email&utm_content=77888263&_hsenc=p2ANqtz–SiksvfxDxU5VRkqIAkrguE4gnlSqHs5BhJz-5Z7u26rd_POHEVtseT-UhTlR4H3d8FFNS_tXSsGSiD8-s3w0XVlUTNg&_hsmi=77888263
Directed by: Stéphane Baz
Director of Photography: Selen Kilinc
Edited by: Maeva Issico
Produced by: Insolence Productions
“Déguste” invites you to live through the point of view of a cooking chef for a day. A day at the top of food chain, closest to the matter. A day in the culinary crash.
From a Wall Street Journal online article by Lettie Teague:
Many self-styled “wine educators” online claim to be certified sommeliers, but that doesn’t mean they have worked in a restaurant. Others are winemakers, adjunct professors or simply oenophiles with a pedagogical bent. Whether via video or podcast, the education they offer tends to fall into two categories: basic (grape names, how to hold a glass) or wonky (the role of tannins, grapevine blights).
LEARNING about wine online seems easy enough—not to mention affordable. Yet after exploring all manner of internet wine education, I’m not ready to declare it the ideal forum—at least not yet.
The educational content actual wine professionals produce mostly falls into the latter camp, and podcasts appear to be the preferred format. The decidedly wonky “Guild of Sommeliers Podcast”(guildpodcast.com) features sommeliers such as Geoff Kruth and Kelli White interviewing top talent. In an episode last fall, Mr. Kruth and Virginia Wilcox, winemaker at Vasse Felix in Western Australia, discussed tannins in a surprisingly lively chat. “I think you can make or break a wine by getting the tannins wrong,” Ms. Wilcox said. She enumerated various categories of tannin, including “astringent,” “squeaky,” “toothy,” “tongue” and “green”—the ones that “push to the back of your throat.” I learned a lot and plan to invoke the term “squeaky tannins” very soon.
To read more click on the following link: https://www.wsj.com/articles/are-online-wine-courses-worth-your-time-11568321079
From a JamesBeard.org release:
This year, the Foundation is pleased to once again partner with the Mushroom Council to host the Blended Burger Project*, which encourages chefs to create a healthier, more sustainable, and tastier burger that can be enjoyed by consumers across the country, while also educating diners about the many benefits of The Blend and the future of food.
Through our Impact Programs, the James Beard Foundation has become more involved in the conversations around health and sustainability in our food system. The Foundation is proud of its work on the Blended Burger Project™ along with our other programs including the James Beard Foundation Food Summit, the annual Leadership Awards, and the Chefs Boot Camp for Policy and Change.
The five fabulous winners of the 2019 contest are:
- Meredith Manee, Ritz-Carlton’s Burger Shack, Kapalua, Kapalua, HI
- Justin Medina, Playalinda Brewing Company – Brix Project, Titusville, FL
- Robert Repp, Hops at 84 East, Holland, MI
- Eric Rivera, Vintage Year, Montgomery, AL
- Jacqueline Sampson, Pompano Grill, Cocoa Beach, FL
To read more: https://www.jamesbeard.org/blendedburgerproject
From a CityLab.com online article:
The city’s great unifier and appeal is its cuisine, especially the street-food: corner quesadillas, fast food tents outside of subway stops, stews served over hand-made tortillas, deep fried chicken tacos, tacos topped with rice served from street stands or a make-shift diner in the back of a van. In Mexico City, one can find great food everywhere at any price-point and at any time of day.
Among the hundreds of markets in Mexico, every person finds the one best attuned to their needs and desires. In 52 years, I have visited my markets hundreds, perhaps thousands of times. In that time, my father passed away, as did the fisherman from the now defunct El Barco in San Juan, and, recently, the woman, who sold me lush, grainy yellow morel mushrooms. When I told my daughter about her passing, she too felt a pang in her heart. She can crystalize her image from memory; the tight, white braids, the rebozo she used to lay out the mushrooms and the fact that if those mushrooms made their way into our supper, she knew exactly where they came from. I courteously called her “La señora” for so many years that I now question if I knew her name to begin with.
To read more: https://www.citylab.com/perspective/2019/08/mexico-city-travel-food-market-cuisine-taco-best-cdmx/597034/?utm_source=newsletter&silverid=%25%25RECIPIENT_ID%25%25&utm_campaign=citylab-daily-newsletter&utm_medium=email
From an ItalyMagazine.com online article:
Pecorino Romano today is still made from rich sheep’s milk (pecorino comes from the Italian word for sheep, pecora) and the cheesemaking process closely follows the traditions of the ancient Romans. But most of it is now produced on the island of Sardinia, rather than in the countryside around Rome and Lazio. So why the shift?
Millennia before cacio e pepe became one of the Eternal City’s trendiest pasta dishes and a social media sensation, its starring ingredient graced the tables of Roman emperors. Cacio refers to Pecorino Romano in Roman dialect, and its origins go back to the aged sheep’s milk cheese that was prized by the ancient Romans. They depended on it as an important source of nourishment for legionnaires—its nutritional value and ability to endure on extended marches made it an ideal food for the soldiers, who were allotted a daily ration of 27 grams.
To read more: https://www.italymagazine.com/featured-story/pecorino-romano-story-behind-one-italys-oldest-and-most-famous-formaggi
The Breckenridge Wine Classic is a premier destination event where master winemakers, culinary greats, and our distinguished guests gather to play, wine, and dine in beautiful Breckenridge, CO. Experience more than 100 food artisans, wineries, breweries, distilleries, epicurean purveyors, and locally-made products at this ultimate food and wine experience. Whether you are a full-fledged foodie or an emerging gourmand, you are sure to find more than one event to whet your appetite at the Wine Classic. There is something for everyone – from food and wine tastings, to seminars and luncheons, to outdoor adventures with food & wine influences, there are tastes and temptations at every turn.
2019 PARTICIPATING WINERIES
Bread & Butter. Chronic Cellars. Copper Cane. Disruption Wine Company. Foley Family Wines. Hahn Family Wines. J. Lohr Vineyards. Marble Distilling Co. Mionetto USA. Oak Ridge Winery. Palm Bay International. Prestige Wine Imports. Riboli Family Wines. Rodney Strong Wine Estates. Scheid Family Wines. Spruce Creek Spirits. Wente Family Estates. Western Spirits.