On Food & Wine
Vino, Vida y Alegria, a book on wine education by Athena Yannitsas PDF Print E-mail
Written by Carole Kotkin   
Tuesday, 22 April 2014 22:01
Vino, Vida y Alegria: Su pasaporte educacional al mundo del vino (Spanish Edition)
Vino, Vida y Alegria (in  (English: Wine, Life and Joy)) a manual on wine written in Spanish for Hispanic wine consumers in the United States while also reaching Spanish-speaking audiences in Latin America and elsewhere in the world.  The book is a practical guide to wine appreciation based on the wine courses taught by Athena Yannitsas at Florida International University and Miami-Dade College.
It covers all the major wine regions in the world, easy-to-understand wine basics, how to taste wine, matching wine and food,  advice on serving and tasting wine, plus tips for purchasing and storing wine.
Vino, Vida y Alegria will be launched on April 26 at the Spanish Book Fair of West Palm Beach, Florida. It is available on Amazon.com

vino vida alegria

 

 Vino, Vida y Alegria: Su pasaporte educacional al mundo del vino (Spanish Edition)   (in  (English: Wine, Life and Joy) - a manual on wine written in Spanish for Hispanic wine consumers in the United States will also reach  Spanish-speaking audiences in Latin America and elsewhere in the world.  

The book is a practical guide to wine appreciation based on the wine courses taught by Athena Yannitsas at Florida International University and Miami-Dade College. It covers all the major wine regions in the world, easy-to-understand wine basics, how to taste wine, matching wine and food,  advice on serving and tasting wine, plus tips for purchasing and storing wine. 

Vino, Vida y Alegria will be launched on April 26 at the Spanish Book Fair of West Palm Beach, Florida. It is available on Amazon.com

 
Grand Cercle des Vins de Bordeaux Wine Tasting - Miami, April 10 PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 08 April 2014 00:00

 winegrandcercle

Thursday, April 10, 2014 from 6pm to 8pm, Grand Cercle des Vins de Bordeaux  Wine Tasting - Miami. Over 38 winemakers from the Right Bank and the Left Bank of Bordeaux will treat Miami residents to an exclusive unveiling of their most prized   2013 “en primeur” vintage (“wine futures”) and tastings of  the most widely celebrated 2011 and 2010 varietals.

Their mission is to enlighten wine drinkers from connoisseur to novice across the globe about the superb, top-of-the-range, reasonably priced Bordeaux wines.  This is your chance to rub elbows with some of the industry’s most respected winemakers and taste some of the finest wines that France has to offer.

The tasting includes a generous Silent Auction, featuring rare to find Magnums of prestigious Bordeaux wines, and benefits Best Buddies International who creates opportunities for people with intellectual and developmental disabilities.

This select consumer tasting will be held at the Intercontinental Hotel Miami  from 6:00 – 8:00 pm. Admission: $44 for one or $72 for two with promo code SFGOURMET RSVP http://bordeauxinmiami.eventbrite.com,  212 873 1974.  InterContinental Hotel - 100 Chopin Plaza, Miami Fl 33131 

Last Updated on Tuesday, 08 April 2014 19:22
 
“Best Balls in Town’ Meatball competition, April 26, Boca Raton PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 04 April 2014 20:51

Meatball Room (www.meatballroom.com), Boca’s Tuscan Italian restaurant, is looking for the ultimate meatball recipe that is missing from their list of  10 to 12 special meatballs made fresh and served daily.  The contest will take place at the restaurant on Saturday, April 26th 2 PM.  Contestants must pre-register and bring the recipe and finished dish ready to taste by the panel of judges. The limit is 25 contestants with one meatball recipe each.

Celebrity judges will include Sid Rosenberg of 640 Sports, a PAL Boca Raton Police Officer, Jeff Eats.com, Steve O & Renee from Eat & Critique Show, and other surprise guests.

To register, call Kim at  (561) 210- 4411

 
James Beard Foundation 2014 scholarship applications, April 1 PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 26 March 2014 16:18

Beginning Monday, April 1, the James Beard Foundation (JBF), a culinary nonprofit organization, will begin accepting applications for its 2014 scholarship program (http://www.jamesbeard.org/education/scholarships-and-grants) Beginning April 1, all scholarship applications will be available at this link: http://sms.scholarshipamerica.org/jamesbeard.

Aspiring chefs, restaurateurs, sommeliers and beverage experts around the world can submit their applications, with a total of $450,000 in scholarships and grants available.  The postmark deadline is May 15, 2014.  

Both cash awards and tuition waivers will be available. Once applications are posted, culinary professionals (including students and career changers) are encouraged to read the materials carefully and apply to the programs that best fit their needs.

Last Updated on Wednesday, 26 March 2014 16:22
 
Register kids to the Healthy lunchtime challenge and win a VIP trip to DC for a Kids' "State Dinner." PDF Print E-mail
Written by SFG Staff   
Wednesday, 26 March 2014 15:18

michelle obamaThe third Healthy Lunchtime Challenge & Kids' “State Dinner” invites parents or guardians and their children, ages 8-12, to create and submit an original lunch recipe that is healthy, affordable, and tasty (each recipe must adhere to the guidance that supports USDA’s My Plate (at www.ChooseMyPlate.gov ).

The 3rd Healthy Lunchtime Challenge hosted by the First Lady Michelle Obama and Epicurious will select one winner from each state and the territories to be flown by Delta Airlines to Washington, D.C. for a once in a lifetime VIP trip to DC to attend a Kids' "State Dinner."

Create a healthy recipe submit it by April 5 and you could win. To find the guidelines and enter by April 5th log on to: http://www.recipechallenge.epicurious.com/

http://www.epicurious.com/articlesguides/blogs/editor/2014/03/does-your-kid-love-to-cook-win-a-vip-trip-to-the-white-house.html?mbid=rss_epilog

 
Ethiopian Cuisine at Whole Foods Market Stores in Florida through April 27 PDF Print E-mail
Written by SFG staff   
Monday, 03 March 2014 21:22

das-cuisineBeginning Monday, March 3 through Sunday, April 27, Whole Foods Markets  in Florida are celebrating Ethiopian traditions and cuisine at each location’s Hot Bar with ‘wats’, that is stews or curries,  like  Loze Wat – peanut and chicken stew; Doro Wat – spicy chicken stew with unique flavor from berbere chili powder, black cumin seed, cardamom and onion; Gomen – collard greens cooked with garlic, ginger, caraway and cardamom.  

There is Kik – yellow split peas with turmeric and fresh ginger  and  Beef Mafe, a beef  and peanut sauce stew, onions, tomato, potatoes, and African spices. Turmeric Potatoes – seasoned with garlic, ginger and onions, and Basmati Rice are the perfect side dishes to any meal. Whole Foods Market will also have Chickpea Stew – made with sweet and fragrant Ethiopian spices for those living a vegan lifestyle.

In celebration of cultural diversity, Whole Foods Market will continue featuring and embracing different cultures’ cuisine throughout the year including Korean, Jamaican, and Vietnamese dishes, among others.

For more information about Whole Foods Market, please visit www.wholefoodsmarket.com

Last Updated on Monday, 03 March 2014 21:33
 
IACP Announces 2014 Food Writing Finalists PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 02 March 2014 21:11

 The International Association of Culinary Professionals IACP has announced the 2014 IACP Award Finalists. Among the authors nominated as a finalist to the IACP Cookbook award and interviewed on FOOD & WINE TALK WSFG:

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· No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken by Norman Van Aken (Rowman & Littlefield) was (Literary Food writing). Click here to listen to the interview

· Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom by Deborah Madison (Ten Speed Press) (Health & Special Diet) Click here to listen to the interview

· Ivan Ramen: Love, Obsession, and Recipes by Ivan Orkin (Ten Speed Press) (two nominationations:  in International and Single Subject  categories). Click here to listen to the interview

· Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De Vita & Maureen B. Fant (W.W. Norton & Company, Inc.) (International) Click here to listen to the interview

· Indian Cooking Unfolded: A Master Class in Indian Cooking, with 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer (Workman Publishing Company) (E-Cookbook) Click here to listen to the interview

· Modernist Cuisine at Home by Nathan Myhrvold & Maxime Bilet (The Cooking Lab) (E-Cookbook - access a free chapter at https://www.inkling.com/modernistcuisine/ )

The Art of Simple Food II: Recipes, Flavor and Inspiration from the New Kitchen Garden by Alice Waters (Random House) General

Heart of the Plate by Mollie Katzen (Houghton Mifflin Harcourt) (General) Click here to listen to the interview

The winners will be announced at an awards ceremony in Chicago on March 15 as part of IACP's 35th annual conference.  Click here for the full list of IACP Cookbook, journalism (the Bert Greene Awards), and Digital Media finalists  

Last Updated on Thursday, 20 March 2014 19:33
 
Award-winning Extra Virgin Olive Oils at the 12th International Sol d'Oro Competition, Verona, Italy PDF Print E-mail
Written by press release   
Thursday, 27 February 2014 16:11
 
At the 12th edition of the International Sol d'Oro Competition, the international  extra virgin olive oil "Olympics", after a week of "blind" tastings – Sunday 16 to Saturday 22 February –     a qualified panel of 13 international judges from Italy, Chile, Greece, Slovenia and Spain,  selected the best extra virgin olive oils in  five categories:  delicate, medium and intense fruit, single variety and organic. Nearly 250 samples (+25% over 2013) were entered from Italy, Chile, Uruguay, Lebanon, Portugal, Spain, Slovenia, Croatia, Turkey and Greece.
The outcome: 10-5 by Italy against Spain. Special Mentions (the complete list is available on the website www.solagrifood.com ) were assigned to extra virgin olive oils from Italy and Spain, as well as from Slovenia, Croatia and Chile.

The awards will be presented during the "Gala del Sol", scheduled on Tuesday 8 April during Vinitaly.
 
The most important international olive oil competition in the world is organized by Veronafiere as a preview for Sol&Agrifood (6-9 April 2014, www.solagrifood.com ). It  promotes a number of initiatives for winners, such as the possibility of affixing a sticker to bottles indicating the award received and exclusive meetings with foreign buyers in April during the walk-around tasting scheduled during the International Exhibition of Quality Agro-Foods, alongside Vinitaly.

"This edition of Sol d'Oro once again confirmed the extraordinary quality of the olive oils entered for the competition by companies from all over the world. Sol&Agrifood is their exclusive international stage for comparisons and promotion,"–said Damiano Berzacola, Vice-President of Veronafiere.
And in September this year, we will also present Sol d'Oro Southern Hemisphere to meet the needs of producers in this half of the world. This event makes its debut in Chile and will then continue to travel every year to another country with significant olive oil production, from New Zealand to Argentina: this initiative adds an important stop-off in the process of internationalization of Veronafiere exhibition events."

The first edition of Southern Hemisphere Sol d'Oro in Chile, dedicated to "new world" olive oil production (where the campaign starts in Spring), developed with the patronage of Veronafiere will be presented on 8 April during the Gala Evening Award Ceremony for the winners of Sol d'Oro 2014 in the presence of the President of the Cata Chile Panel Association and the Chilean Ambassador in Italy.
 
List of Winners - SOL D'ORO 2014:
 
Delicate fruit category:
Gold Sol - Explotacion Jame s.l. - Villargordo (Jaen)-Spain
Silver Sol - S.C.A. Del Campo San Juan, Jean – Spain
Bronze Sol - Azienda Agricola Tommaso Masciantonio, Casoli (Chieti) - Abruzzo
 
Medium fruit category:
Gold Sol - Romano Vincenzo & C snc, Bronte (Catania) - Sicily
Silver Sol - Agraria Riva del Garda, Riva del Garda (Trento) – Trentino Alto Adige
Gold Sol - Azienda Agricola Cetrone Alfredo, Sonnino (Latina) - Latium
 
Intense fruit category:
Gold Sol - Fattoria Nittardi, Castellina in Chianti (Siena) - Tuscany
Silver Sol - Muela-Oliva s.l., Priego de Cordoba - Spain
Bronze Sol - Galgon 99 s.l., Villanueva de la Reina (Jean) - Spain
 
Organic olive oil category:
Gold Sol - Finca La Reja s.l., Bobadilla (Malaga) - Spain
Silver Sol - Agraria Riva del Garda, Riva del Garda (Trento) – Trentino Alto Adige
Bronze Sol - Azienda Agricola Quattrociocchi Americo, Alatri (Frosinone) - Lazio
 
Single variety category:
Gold Sol - Azienda Agricola La Quagliera, Spoltore (Pescara) - Abruzzo
Silver Sol - Società Agricola Il Conventino, Monteciccardo (Monteciccardo, Pesaro & Urbino) -
Marches
Bronze Sol - Azienda Agricola Miccione, Buccheri (Siracusa) - Sicily
 
An interview with Dr. José A. Vicente, President, Wolfson Campus, Miami Dade College PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 24 February 2014 22:54

Following the signing on February 6, 2014 of the Gambero Rosso  first U.S. Culinary School Partnership with Miami Culinary Institute at Miami Dade College, Dr. José A. Vicente, President of the MDC Wolfon Campus, shared his expectations and views with The South Florida Gourmet. 

dr. jose vicenteSouth Florida Gourmet: What does MDC /MCI expect from the partnership with the prestigious Gambero Rosso?

Dr. José A. Vicente, President, Wolfson Campus, Miami Dade College : Considering the relationship between Gambero Rosso Holding SpA and the Miami Culinary Institute at Miami Dade College, the participating organizations will have special access to Gambero Rosso “Città del Gusto” cooking schools in Rome, Catania, Palermo, Turin, Napoli and Milano for student, Chef, and enthusiast exchange programs both in person and in the form of live interactive international programming.  In doing so, Gambero Rosso has agreed to extend an exclusivity to the Miami Culinary Institute at Miami Dade College as the exclusive educational partner in the Eastern United States.

The partnership will also explore innovative initiatives to share food and wine educational and entertainment programming between the Gambero Rosso Channel, Miami Culinary Institute  and MDC TV (the College’s television station).

SFG: In what ways do you think their participation will enrich the students' experience at MCI?

Dr. José A. Vicente: This partnership will share a common and mutual interest to collaborate in actions to be determined to develop opportunities for our faculty and students to promote actions to improve the students  employment opportunities after graduation.

The scope of this partnership will include a program of activities that will be decided between both parties on the basis of these objectives:

•         To involve the key individuals and the decision makers of both organizations to exchange best practices in culinary curricula for educational innovation as well as in the wine and food entertainment sectors.

•         To promote exchange and internship opportunities between our students.

•         To share the knowledge and culture of the culinary arts and wine industry and their respective traditions with our students and faculty.

•         To establish a Gambero Rosso scholarship in support of Miami Dade College students and to improve the Gambero Rosso Brand in SE America (Florida) .

•           To organize an annual signature event that will continue to bring visibility of this collaboration to both partners and create opportunities for students involvement.

•           To engage in fundraising activities through private funding or grant opportunities in support of student exchange programs and educational program development that will support and strengthen the partnership.

SFGThis week, Gambero Rosso's chef, Adelaide Michelini, will cook at TUYO and implement an Italian menu for the following week. Will she be teaching and training students as well?

Dr. José A. Vicente: Yes, she has been working and training many of our students during the past week when she arrived.  Last weekend, our students participated in the Coconut Grove Arts Festival, and Gambero Rosso’s chef, Adelaide, attended and shared this experience along our faculty and students.

SFG: Do you expect additional participation of Italian chefs throughout the year?

Dr. José A. Vicente: Yes, through exchange opportunities between our faculty and the creation of innovative new programs.  We will also establish a consistent venue for the top chefs of Italy and Gambero Rosso at the Miami Culinary Institute of Miami Dade College.

 

 

Last Updated on Monday, 24 February 2014 23:14
 
Gambero Rosso, Italian multi-media giant partners with Miami Culinary Institute at Miami Dade College PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 24 February 2014 22:48

mou signing ceremony_9942Gambero Rosso Holding SpA, the leading food and wine publisher and educator in Italy, akin in importance to the Michelin guides, and The Miami Culinary Institute (MCI) at Miami Dade College (MDC), have announced a partnership  that will allow students, instructors and serious aficionados access to Gambero Rosso’s “Città del Gusto” (City of Taste) cooking schools in Rome, Catania, Palermo, Turin, Napoli, and Milano.

This is Gambero Rosso’s first US partnership and MCI at MDC will benefit from an exclusive educational program in the Eastern U.S. (** click here to read an interview with MDC Wolfson Campus President Dr. Jose Vicente.)

PHOTO: Front (L-R) Gambero Rosso President Paolo Cuccia, MDC President Dr. Eduardo J. Padron. Back (L-R) Gambero Rosso representative Tiina Eriksson and MDC Wolfson Campus President Jose A. Vicente.

According to Gambero Rosso CEO and President Paolo Ciucca, the partnership will explore innovative programs in Italian food and wine education and entertainment programming between MCI, Gambero Rosso Channel and MDC TV, the college’s television station. It will establish scholarships for promising MCI students and provide a rich exchange of Italian culture, traditional culinary arts and expertise in Italian wines, as well as post-graduate studies for young professional adults who want to change their careers in mid-life.  “Our mission is communication, education, promotion  of the Italian  products and traditions, and to protect the Original Wine and Cuisine of Italy,” said Mr. Ciucca in reference to  the world’s counterfeiting and copying of Italian product names and brands.

gamberoTo this end, chef Adelaide Michelini – herself a former engineer in telecommunications  who   changed her career and is one of the first graduates of the Gambero Rosso program geared for adult education --  the Gambero Rosso food ambassador to the world, was busy teaching students and staff the “real taste of Italian cuisine.” “We work a lot with tasting and cooking. If after a week they recognize the true Italian taste, then I have done my job,” she said, adding that “as a woman in a male-dominated field in Italy, I am proud to represent Italy around the world.”

Her work is part of a concerted effort for international reach which includes Dusit Thani College in Bangkok, The International Culinary Institute at Hospitality Industry Training and Development Centre (HITDC) & Chinese Cuisine Training Institute (CCTI) in Hong Kong.

As for Chef Collen Engle, the acting director at MCI, he is excited by the possibility of student and faculty exchange with Italy. “ I hope we will get USDA grants to send  students for internships or additional learning about products and such.  It’s a great partnership but we have to get it going,” he said.

About Gambero Rosso Holding SpA

Gambero Rosso is an Italian multimedia company --  magazines, guides, and a television channel --  with a culinary school that offers a vast selection of courses and  masters programs including Journalism in Food and Wine.  Its “Città del Gusto” centers are located in six main Italian cities, where professional and public cooking classes, as well as tasting and show cooking events, are held. For 26 years, Gambero Rosso has best represented Italian-made food and wine, tasting and certifying quality and organizing prestigious international events.

About the Miami Culinary Institute

MCI’s goal is culinary excellence in the 21st Century. Teaching classic skills and innovative techniques used by the world's best chefs, the MCI offers an educational experience that is at the forefront of the industry. The curriculum is designed to prepare students with real-world knowledge and expectations. Through a focused infusion of green-sustainable food and energy technologies, nutrition and culinary knowledge, the goal is to educate professionals in the world's food culture and, in doing so, provide a happier population in a healthier  planet.

Last Updated on Monday, 24 February 2014 23:14
 
Les Dames D’escoffier Miami's Seventh Annual “Tropical Brunch In The Garden”, Sunday, March 9 PDF Print E-mail
Written by Press Release   
Monday, 24 February 2014 21:41

 On Sunday, March 9 from 11 a.m. to 2 p.m., Les Dames D’Escoffier Miami (LDEM) will present their annual Tropical Brunch in the Garden. Join LDEM at the Miami Beach Botanical Garden, 2000 Convention Center Drive in Miami Beach for a chance to savor culinary creations amongst the flora and fauna.

Attendees will sample and enjoy dishes from celebrity restaurants, exquisite gourmet shops, cooking demos from LDEM, and student stations from Mast Academy and the Miami Culinary Institute. Tickets are priced at $55 for adults and $20 for children (5-12) in advance and  $65 and $30 at the door for adults and children, respectively, children 4 and under are free.

The annual brunch helps support the LDEM’s educational and scholarship programs, along with the chapter’s newly installed culinary garden at Miami Beach Botanical Garden.

Les Dames d’Escoffier Miami is  a non-profit organization comprised of female culinary, wine, hospitality and farming professionals dedicated to funding scholarships for young South Florida women, supporting regional agriculture and funding organic school vegetable gardens, nutrition and cooking educational programs for area youth and South Florida’s farm labor force.

Casual attire; Live music and a relaxing vibe. To purchase tickets online please email This e-mail address is being protected from spambots. You need JavaScript enabled to view it or call 877.467-7725. For more information, www.lesdamesmiami.org .

Last Updated on Monday, 24 February 2014 21:42
 
Italian Wine Specialist Immersion Course March 30-31, April 1-2, May 4, 2014 PDF Print E-mail
Written by press release   
Monday, 24 February 2014 20:34

 

Diego Meraviglia, Vice President and Director of Education of the North American Sommelier Association (NASA) and Gold-Pin Sommelier, returns to Miami to head the Southeastern US presentation of the Italian Wine Immersion Course.

Designed for either wine enthusiasts or professionals, the classes deeply and fully explore all 20 wine regions of Italy, their wine laws, regulations, grape varietals, traditions, trends, history, and a brief overview of the cuisine and culture. This 4-day course plus certification exam is produced by NASA and sponsored by Just Quality Importer Inc. (Miami Beach.)

Classes begin on March 30, 2014 at the Big Fish Restaurant located in Miami’s Upper Eastside and continue March 31st, April 1st and 2nd, and conclude with an exam on May 4th.

The cost is $650.00 and includes all texts, wine colors charts, tastings that cover 30 wines representing all Italian wine regions, and a NASA promotional membership.

To register, visit: http://www.nasommelier.com/courses/italian-wine-specialist/#miami .  The Big Fish Restaurant, 620 NE 78th St., Miami, FL, 33138, 305.244.8272

 
An Appellated Gulf Oyster? Oysters Appellations Are Like Wine Appellations. PDF Print E-mail
Written by Andrew Chalk / http://cravedfw.com/   
Wednesday, 12 February 2014 20:50

Read the full story on http://cravedfw.com/2014/02/10/an-appellated-gulf-oyster/

 oysters

Eaten a gulf oyster recently? Where, in the thousands of square miles that constitute the Gulf of Mexico, did it come from? You probably were not told. The person who sold it to you probably did not know. I never considered it mattered before.

It turns out it does. Where in the gulf an oyster grew up affects its size and taste. If we know where oysters come from, we can choose between them based on quality, or size, or flavor profile. If we choose oysters from particular locations then oystermen will know what types to harvest.

Jim Gossen is a man who wants to make this choice in oysters a reality. As Chairman of Sysco Louisiana Seafood he has a big interest in the health of the Gulf oyster fields and that means an understanding of where oysters come from and how they differ by location.

He sent me the map (click here to see map by Texas Coastal Watershed Program of Texas A&M University) that shows the oyster beds in Galveston Bay.

Although the map is specialised to its marine purpose you can clearly pick out Galveston Island, Texas City on the west coast, and San Leon (where I ate Gulf oysters at Gilhooly’s a few weeks ago). The main feature of the map is the named oyster beds, starting with “Old Yellow Reef” in the north and going over to “Pepper Grove Reef” in the east.

Under Gossen’s program there is no legal enforcement and he doesn’t expect any. The oystermen keep different appellations separate on the boat. If prices of some appellations rose markedly, relative to the others, some kind of tagging would be necessary. Gossen talks about his nascent effort “We did our first Gulf Appellation tasting at the first Foodways Texas Symposium at Gaido’s in Galveston. We had 12 different appellations from across the five Gulf States.”

Gossen sees a day when the consumer will be able to order from a selection of these whenever ordering oysters in a seafood shop or a restaurant. He thinks that the result would be more choice for the consumer who would develop a taste for oysters from a particular bed. With greater consistency of flavor and quality, the consumer would eat more oysters, helping the oystermen who are the heart of the industry.

oyster2Oysters Appellations Are Like Wine Appellations

The idea of named places of origin for oysters is analogous to the same thing for wine, where the French word for a designated area ‘appellation’ has come into the lexicon. Consider how appellations apply with wine by considering how you might go about buying a bottle of wine made from the popular grape, Pinot Noir. You could specify a French appellation, such as Burgundy. Or you could specify an American one such as Oregon’s Willamette Valley or California’s Russian River Valley. In each case, you will get a wine that is Pinot Noir, but each will taste very different because of where it came from.

Burgundy is much cooler than the Russian River Valley and Oregon is (usually) somewhere in between. If you like your Pinot Noir’s to be fruity, you will look for Russian River appellated Pinot Noir in the future. However, if I exercised my divine right to ban all appellation information on wine bottles, you would not be able to choose where your Pinot Noir came from. You would end up with the style you liked only some of the time and would likely buy less Pinot Noir as a result.

Jim Gossen sees our ignorance about the origins of the oysters we eat as due to natural factors and is bringing modern technology and industry cooperation to bear to remove it.

 

oysters3Is There Really a Difference In Taste?

To see whether this was all hype I headed down to Stampede 66 in Dallas where Chef Jon  Thompson is a leader in serving appellated oysters in Dallas. On the day of my visit he had Whitehead Reef and Ladies Pass appellations. He prepared a tasting of half a dozen of each on separate iced platters. Visually, the Ladies Pass appeared slightly smaller. However, as I bit in to them a found that they were compensatingly thicker, presumably from a deeper shell. They were noticeably brinier than the Whitehead Reef oysters and the umami oyster flavors lasted longer. Is this difference consistent? Time will tell. It has to be for the idea of appellation to mean anything.

To taste these oysters I had to turn my back on condiments such as lemon juice, chipotle cocktail sauce or Thompson’s excellent serrano mignonette (I downed them later).

The precise appellations available vary on a daily basis, depending on the catch. With this trend in its infancy, you may want to check before you go that they have appellated oysters available that day.

 

Buying Appellated Oysters To Take Home

I contacted Jon Alexis, proprietor of T.J.’s Seafood Market to get the retail view. He reported “I’ve carried Resignation and Pepper Grove. Also Champagne Bay from Louisiana. HOWEVER…

I stopped carrying them because people just didn’t “get” the idea behind appellation-based premium oysters. Anyone I could convince to try them was wow’ed but it was such an uphill battle.I am hoping increased media attention will give me the opportunity to bring them in and show people how good these oysters are.”  That result tells me that the appellated oyster movement has a mountain to climb ahead of it in Dallas. Ironically, Jim Gossen’s Gulf coast initiative could become instituted on menus in New York or San Francisco before coming back to Dallas.

In the meantime these guys could move the process along by devising a common mark for appellated oysters with space for the name of the appellation in the middle (so that consumers know what to look for). They could also do with a good web site that sets all this out and shows the maps.

For my part, I am always going to start asking at restaurants “where do your oysters come from”?

 

 

 
Amanda Parker, Director of Program Development for Murray’s Cheese is Comté Scholarship Winner PDF Print E-mail
Written by press release   
Wednesday, 12 February 2014 20:16

 

 

The Comté Cheese Association announced the winner of the second Comté Scholarship for American Cheese Society Certified Cheese Professionals™ (ACS CCPs™).

Amanda Parker, Director of Program Development for Murray’s Cheese, took home the first place prize in the blind essay contest.  She has won an all-expenses-paid trip to the Comté region to learn first-hand about the region and production. There was a tie for runner-up between Jason Herbert, Assistant Specialty Team Leader of Whole Foods, and Leah McFadden, Associate Perishables Buyer for the Northern CA Region of Whole Foods.  They will each receive a special Comté care package.

Amanda Parker states of winning the scholarship, “I am delighted for this incredible opportunity and the chance to see in person such an important cheesemaking region!"  Her winning essay can be viewed here: http://comte-usa.com/files/13CCPScholarshipWinningEssay.pdf

The essays were judged anonymously on the basis of knowledge and creativity by a panel of three renowned cheese experts: Greg O’Neill (Board President of the American Cheese Society; Owner of Pastoral Artisan Cheese, Bread & Wine); Cathy Strange (Global Cheese Buyer, Whole Foods Market, Inc.); and Max McCalman (Maître Fromager of Artisanal Premium Cheese Center, Author and Cheese Writer).  The judges did not have access to the applicants’ names or information.

The Certified Cheese Professional™ (CCP) Exam was established by the American Cheese Society in 2012 to encourage high standards of comprehensive cheese knowledge and service for professionals in all areas of the cheese world. The exam is based on the knowledge and skills required to successfully perform cheese-related tasks in jobs across the board.

 

Made exclusively in the Jura Mountain region of France, Comté is an artisanal cheese with AOC (Controlled Appellation of Origin) and PDO (European Protected Denomination of Origin) designations. Each wheel of Comté reflects a unique terroir, a season of production, and centuries of cheesemaking and affinage traditions.

 
China, the largest consumer of red wine in the world, poised to become a wine-producing superpower PDF Print E-mail
Written by By Patrick Saint-Paul / translation Simone Zarmati Diament   
Saturday, 08 February 2014 00:37


 china

No one would have dared predict, not that long ago when the Chinese were still mixing coca-cola with their grands crus wines, that the people's Republic would have become a superpower of the wine.

The Chinese thirst for red wine seems to know no limit, as the consumption of white and sparkling is catching up.

Dethroning France, China has become the first consumer of red wine in the world, according to studies conducted by Vinexpo. Between 2007 and 2013, consumption in China was multiplied by 2.75 (+ 175.4%) while during the same period it decreased by 5.8% in Italy and 18% in France.

As wages and living standards improve, the Chinese middle class, with its 400 million people, is increasingly attracted to Western consumer products. "Here, the wine market has great potential, and it is very lucky for France,” said Wu Jianmin, former ambassador to Paris. “When the Chinese started drinking French wine, it was a luxury product. But it is now within reach of middle-class wallets.”

Fifth Producer of Wine in the World

 

French wines still dominate nearly 50% of the Chinese market, well ahead of Australia, Italy and Spain and the people's Republic remains especially the first importer of Bordeaux. "In China, wine, which is very expensive, is consumed mostly by an urban class," believes Boris Petric, anthropologist at CNRS (Centre National de la Recherche Scientifique). “The culture of the gift is still very important and wine gifts sometimes ends up on a shelf, as a status symbol. We should not confuse consumption and sale. However, the percentage of wine connoisseurs is climbing and wine bars are thriving. "
China has also become in the past few years the fifth producer of wines in the world behind Italy, France, the United States and Spain. More than 80% of consumed wines in China are made there. Attracted by the potential of the Chinese market, French groups are investing in the People's Republic. The Chinese Government encourages investments that aim to develop poor or semi-desert areas through viticulture, such as Ningxia, the new Eldorado of Chinese wine, or Xinjiang. China has decided to be a great producer and will be both in surface and volume the first wine producing country in the world within the next 5 years.

French wines still dominate nearly 50% of the Chinese market, well ahead of Australia, Italy and Spain and the people's Republic remains especially the first importer of Bordeaux. "In China, wine, which is very expensive, is consumed mostly by an urban class," believes Boris Petric, anthropologist at CNRS (Centre National de la Recherche Scientifique). “The culture of the gift is still very important and wine gifts sometimes ends up on a shelf, as a status symbol. We should not confuse consumption and sale. However, the percentage of wine connoisseurs is climbing and wine bars are thriving. "


China has also become in the past few years the fifth producer of wines in the world behind Italy, France, the United States and Spain. More than 80% of consumed wines in China are made there. Attracted by the potential of the Chinese market, French groups are investing in the People's Republic. The Chinese Government encourages investments that aim to develop poor or semi-desert areas through viticulture, such as Ningxia, the new Eldorado of Chinese wine, or Xinjiang. China has decided to be a great producer and will be both in surface and volume the first wine producing country in the world within the next 5 years.

This is certainly unsettling for its European partners.

As a result, Beijing has opened an investigation in July to determine if the European Union subsidizes its exports of wine to China, thus creating a distortion of competition. The initiative has been interpreted as a measure of retaliation for the decision made in Brussels to impose punitive customs duties on solar panels made in China... But they are also a sign of the new wine-growing ambitions of the Red Republic.

For more information go to : http://avis-vin.lefigaro.fr/magazine-vin/o110436-la-chine-future-superpuissance-vitivinicole#xtor=EPR-178#ixzz2sYgHesV4

 

 
Annual Simply Italian Great Wines Americas Tour Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 29 January 2014 20:49

simply it americas tour 2014

 

Tuesday, February 4, 2014 from 2 pm to 6 pm , The annual Simply Italian Great Wines Americas Tour Miami at the state-of-the-art Miami Culinary Institute and the historic Freedom Tower ballroom showcasing more than 50 of Italy's most distinguishes wineries, including sparkling stand-outs and over 200  iconic favorites.

Click here: for a list of Guided Tasting and Seminars and a schedule of events.  Admission: Complimentary for Press and Trade Industry. Registration: 305-937-2488, or via e-mail to:   This e-mail address is being protected from spambots. You need JavaScript enabled to view it .http://www.ieemusa.com
Last Updated on Wednesday, 29 January 2014 20:57
 
Learn the art of carving a Jamón Serrano like a Master at Carmen & Lola, Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 29 January 2014 20:35

Carmen & Lola, a supplier of gourmet Spanish products in South Florida has opened a store at 7640 NW 25th St. # 114, in Miami to give people a chance to experience the products on display in the website www.CarmenandLola.com.

In addition the first Saturday of every month starting February 8, from 11 a.m. to 2 p.m. Carmen & Lola will host Mastering the Art of the Cut, a class that teaches Spanish food professionals and aficionados how to slice a jamón Serrano. "With the proper tools and techniques, everyone can do it," says Jose Gutierrez, co-owner of Carmen & Lola.

The cost: $400 (includes jamón Serrano bone-in with the carving stand, carving knife, apron and a bottle of wine). Bring a friend for an additional $50. Class size is small and space is limited. RSVP to This e-mail address is being protected from spambots. You need JavaScript enabled to view it or by calling 305-456-2248. Carmen & Lola, 7640 NW 25th St. Ste. 114, Miami, FL 33122 . www.CarmenandLola.com .

 
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