Tag Archives: Food & Wine

Previews: Food & Wine Magazine – November 2022

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FOOD & WINEInside Food&Wine Magazine November 2022 Issue:

  • On the cover this month we have Irish chef Trevor Moran who runs Locust in Nashville, which was recently named America’s best restaurant. The restaurant is unique in many ways, but mostly because it only has 36 seats, doesn’t post menus on its website, and opens for just three days a week. 
  • In spirits this month, our expert Oisin Davis chats with Remy Savage, the Franco-Irishman bringing art into cocktail bars. Savage is known for being one of the most creative and dynamic forces in the global cocktail industry and has been behind some of the most celebrated and awarded cocktail bars in the world, all of which are fueled by his intense love of philosophy and art. 
  • Korean-style fried chicken restaurant Chimac has just opened its second outlet in Terenure, Dublin and has shared delicious Sunday lunch recipes to try this month. We also have recipes from Rosheen Kaul and Joanna Hu’s cookbook Chinese-ish and Thai recipes from the new Giggling Squid cookbook. 

Cannes View: La Palme d’Or Chef Christian Sinicropi’s Brilliant Ceramic Dishes

Set right on the spectacular coast of Cannes, France, La Palme d’Or rests inside the Grand Hyatt Cannes Hotel Martinez. This restaurant has won two Michelin stars, and is most known for its Mediterranean-style dishes. However, the most notable thing about this restaurant is the head chef, who creates bespoke ceramic dishware to for the restaurant to best compliment his unique recipes.

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CHEF CHRISTIAN SINICROPI

Some places you fall in love with at first sight and La Palme d’Or is one of them. In the fabulous Art Deco setting of the Hotel Martinez, diners look down on the famous promenade of La Croisette and the Bay of Cannes, while savouring the luxury and refinement so beautifully brought together here. Of course, all this would be worth nothing without high-calibre cuisine. No worries on that score: chef Christian Sinicropi, a local man, has matters entirely in hand. At each stage of the “Mouvements” set menu, he homes in on one ingredient, supporting it with elements from its own ecosystem. The result is coherent and sophisticated, right down to the remarkably precise desserts by Julien Ochando. Definitely worthy of a Golden Palm award.

Previews: Food & Wine Magazine – October 2022

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Cover image by Ruth Calder-Potts

What’s inside the October 2022 issue of Food&Wine Magazine

This month our cover story features Rod and Julie Calder-Potts of Highbank Orchards in Kilkenny, who discuss the highs and lows of running Europe’s only fully organic orchard and apple-based business. They reveal why they finally decided to take the plunge into becoming an entirely organic business and the challenges the move presented.

In spirits, Oisin Davis talks to Justin Green of Ballyhovan House about autumn-inspired spirits as well as the fruition of his new business venture into the glorious world of gin.

Rounding out our issue, for this month’s Secret Restaurateur column, our industry insider deliberates the increasing struggles of running a restaurant and the harsh reality many restaurant owners have and continue to face.

Last but certainly not least, the highlight of our culinary calendar is The Food&Wine Restaurant of the Year awards in association with Rémy Martin. Taking place in the Round Room at Dublin’s Mansion House it’s a celebration of the exceptional talent, resilience and determination of the Irish food and drinks sector. You can buy tickets here and make sure to keep up with the countdown to the event via the hashtag #ROTYA2022 on InstagramFacebook and Twitter.

Previews: Food & Wine Magazine – October 2022

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Food & Wine Restaurant of the Year 2022: Locust, Nashville

Locust in Nashville is the most perfect restaurant for our time.

Locust is open three days a week, for five and a half hours a day. Two hours are dedicated to lunch; the remaining time is for dinner service. On average, there are about six dishes on the menu, plus the occasional special (or three). The wine list is just as short. It’s hard to define what exactly the restaurant is, but as of right now, the food mostly has a Japanese bent. And on any given night, there might be a heavy metal soundtrack blasting from the open kitchen, with a few chefs head-banging away as they prepare your next dish. Locust is fully, uncompromisingly, and unapologetically itself—which is exactly what makes it so playful and brilliant.

Covers: France-Amérique Magazine – August 2022

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France-Amérique Magazine, August 2022 – This month, we celebrate French education in all its diversity. Read our investigation on how to become a professeur de français in the United States (Spoiler: It’s difficult, but not impossible); meet the French couple behind the first franchise for bilingual education in North America; and discover the latest edition of our French Education Guide, a comprehensive state-by-state directory of French dual-language programs in the United States. And because summer is not over yet, visit the Hôtel Les Roches Blanches, a hotspot for Art Deco enthusiasts on the Mediterranean coast; read all about les espadrilles; and meet American pastry chef Amanda Bankert, the donut queen of Paris!

Culinary Arts: Michelin-Starred Chef Stefano Secchi Of Rezdôra NYC

Follow chef/owner Stefano Secchi through an entire day at his rustic Italian restaurant Rezdôra, from organizing a kitchen of line cooks and rolling fresh pasta through serving dinner each night in the heart of Manhattan. Take a first hand look behind the scenes to see what really goes into serving high-quality cuisine day in, day out.

Travel & Culture: The Bordeaux Wine Region

The world’s finest wines, sweeping vineyards and fine food couple with a river valley dotted with castles. We sample the best Bordeaux then cruise the lovely Dordogne and Lot rivers with stops at chateaux, ancient watermills, and perched villages.

The wine regions of Bordeaux are a large number of wine growing areas, differing widely in size and sometimes overlapping, which lie within the overarching wine region of Bordeaux, centred on the city of  Bordeaux  and covering the whole area of the  Gironde  department  of  Aquitaine.

The Bordeaux region is naturally divided by the Gironde Estuary into a Left Bank area which includes the Médoc and Graves and a Right Bank area which includes the Libournais, Bourg and Blaye. The Médoc is itself divided into Haut-Médoc (the upstream or southern portion) and Bas-Médoc (the downstream or northern portion, often referred to simply as “Médoc”).

Gourmet Views: 8-Course Dinner, Den Røde Cottage In Klampenborg, Denmark

Visiting Den Røde Cottage (pronounced “roll” = red) a historic building from 1844 which has been a restaurant for a few decades now. The 8 course dinner can be ordered together with 8 glasses of wine which almost doubles the price of the dinner bringing it up to 2500 DKK (335 EUR) but it is highly recommended since the wine complements each dish greatly and the wisely chosen wine selection itself gives a nice overview of the diversity of the taste of wine.

Den Røde Cottage is a Michelin Guide restaurant and is located 10 minutes outside of Copenhagen in a town called Klampenborg.

Interviews: 65-Year Old American Chef Thomas Keller On His Latest Book, Covid & His Restaurants

The 65-year old American chef Thomas Keller discusses his latest book, “The French Laundry, Per Se”. The restaurateur also discusses how his company has fared during the coronavirus pandemic.

Thomas Keller is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997.

Travel & Cuisine: “Salina – Italy’s Island Of Wine, Capers & Pane Cunzatu”

ITALY MAGAZINE (Aug 25, 2020): Here, Michelin-star restaurants are hidden behind the secluded gates of family inns and the best wines are served by winemakers on a panoramic terrace using a vine leaf as a coaster while crystal clear waters are just a step away from the hydrofoils. And, though nothing lands in your lap since you have to climb through ferns and craters and puff along steep slopes to reach the most beautiful places and enjoy a magic sunset in the Pollara bay – it remains totally worth it. 

Pane cunzatu – literally, seasoned bread, is the most famous Aeolian specialty. It is different from the namesake recipe you can find all over the island, which is more similar to a sandwich. Here a huge, round flat loaf’s base is topped with a generous amount of local delicacies, resembling more a pizza.

Once upon a time Salina was considered the “lesser” of the Aeolian islands despite being the second biggest after Lipari with three different comuni of Santa Marina, Malfa and Leni and six volcanoes scattered around its 10-square mile surface. However, it was a place that silently carved out a very special place in the heart of island lovers. It smartly matched its wild nature and untamed spirit with a relaxed and friendly atmosphere offering a dashing bit of otherworldly hospitality.

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