Listen to an interview with Movies/TV Actor Kyle MacLachlan,winemaker of Pursued by Bear, Walla Walla, Washington State on FOOD & WINE TALK

victor sex wnesMotion picture and TV actor Kyle MacLachlanSex and the City and Desperate Housewives — poured tastings of his 2008 Pursued by Bear Cabernet Sauvignon and Baby Bear Syrah, new vintages from his Walla Walla-based wine partnership with Eric Dunham at ByWines’ headquarters in Miami.

By Wines’ addition of Pursued by Bear, a Dunham MacLachlan Cabernet Sauvignon and Baby Bear Syrah from Walla Walla, Columbia Valley, to its portfolio of fine wines reflects an exclusive marketing and sales agreement to represent Kyle MacLachlan’s wines in Florida.

Kyle MacLachlan’s interest in wine started early on in the 1970’s (he didn't like beer), kyle_maclachlan_2011_shankboneand when director David Lynch, who cast MacLachlan in the movie Dune in his early 20s, discovered that the famed Chateau Lynch-Bages was a Bordeaux Grand cru, he began exchanging bottles with the actor.

But it is on the occasion of his wedding to Desiree Gruber in Miami in 2002 that he came across Dunham Cellars and befriended winemaker Eric Dunham.

Shortly after, he approached him with the idea of collaborating, and the partners decided to produce Pursued by Bear, a Cabernet Sauvignon, made at Dunham Cellars, in Walla Walla, soon followed by a hearty Syrah.

The name, suggested over dinner by fellow actor Fred Savage, comes from a quirky stage direction ("Exit, pursued by a bear") in Shakespeare's The Winter's Tale. MacLachlan says his foray into winemaking was a labor of love that he dreamed about for years.

pursued-by-bear-logo2008 Pursued by Bear Cabernet Sauvignon, Columbia Valley $75   . 78% Cab Sauv; 11% Merlot, 11% Syrah. alcohol 14.2%  A creative collaboration between Dunham Cellars Senior Winemaker, Eric Dunham, and actor Kyle MacLachlan. sourced from the Lewis Estate Vineyard and the Phinny Hill Vineyard, the highly structured Bordeaux blend delivers an opulent nose of roasted coffee, black cherries,  plums, hints of anise and herbs leading to a fruit forward, layered wine with an interesting mineral element and well-balanced  tannins with a persistent finish. 411 cases. Wine should keep for at least 15 years.

2008 Baby Bear  Syrah, Columbia Valley $45. This  100% Syrah from  Lewis Estate and Phinny Hill vineyards spent 24 months in 100% French oak. 14.2% alchohol. It is an inky Syrah, rich and opulent, redolent with earthy aromas and hints of mountain berries, licorice and spice.

By Wines Manager Victor Passalacqua is responsible for the strategic direction and exclusive distribution of this brand in Florida. For additional information: www.bywines.com

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After a multi-million dollar renovation the InterContinental Miami is re-opening its lobby level restaurant in late-October as Toro Toro with Chef Richard Sandoval at the helm, a concept modeled after Sandoval’s Dubai Toro Toro, which was named “Best Latin” and “Best New Restaurant” by Time Out shortly after opening in mid-2012.   

Toro Toro is Chef Sandoval’s Pan-Latin interpretation of a contemporary steakhouse with chef de cuisine Rodolfo Cuadros and food and beverage professional Michael J. Savitt as GM.  The menu (average price per person will be $25 for lunch, $65 for dinner ) is varied. In addition to a buffet and a selection of meats carved tableside rodizio-style, there is an array of small plates, cold and hot, such as snapper sashimi or Hamachi sashimi tiradito ; and a Peruvian-style ceviche de mariscos as well as arepas filled with shredded short rib, guacamole and crema fresca (Latin-style sour cream) and a wild mushroom coca flatbread topped with arugula, goat cheese, caramelized shallots and truffle oil.

The menu expands to signature entrees such as an achiote BBQ salmon as well as arroz con mariscos– saffron rice, chorizo, calamari, shrimp, scallops and mussels; burgers like pork belly burger garnished with slices of ripe avocado and chipotle mayo and turkey burger with a chipotle BBQ sauce, habanero coleslaw, sliced avocado and smoked gouda cheese; and sandwiches on freshly-baked bread including a vegetarian-friendly, roasted vegetable ciabatta sandwich with grilled vegetables, chimichurri, queso fresco and arugula.

The dessert menu lists Obleas Toro Toro, pastry wafers layered with house-made cajeta (caramelized sheep’s milk); raspberry mint suspiro comprised of raspberry mint sorbet with baked meringue and an almond butter cracker; flourless hazelnut chocolate cake served with buttermilk ice cream and apricot compote and crispy churros, among others. The restaurant’s beverage menu includes sexy, hand-crafted, Latin-inspired cocktails, made with ultra-premium spirits and a well-curated collection of fine wines from around the world, available by the glass or bottle.

A James Beard Award nominee, Sandoval is no stranger to South Florida’s culinary scene; earlier this year he opened a successful fast-casual dining concept in Brickell: Kokoriko Natural Rotisserie.  Beyond the Toro Toro and Kokoriko concepts, Sandoval is the chef/restaurateur behind over 34 successful restaurants worldwide, including New York and DC. Toro Toro Miami is the fourth collaboration between Chef Sandoval and Strategic Hotels & Resorts, Inc., the owner of the InterContinental Miami and 17 other upscale and luxury hotels and resorts in North America and Europe

Toro Toro’s, ¡Olé! adjacent to the restaurant serves an impressive breakfast menu overseen by hotel executive chef Alexander Feher¡Olé! will also be available for private parties. 

Slated to open late-October 2012, Toro Toro Miami is located on the lobby level of the InterContinental Miami, 100 Chopin Plaza in downtown Miami (adjacent to Bayfront Park).  Open seven days a week, the restaurant will offer lunch service from noon to 3 p.m., dinner – along with a not-to-be-missed Happy Hour – starting at 4 p.m. The restaurant will remain open Sunday – Wednesday until midnight and Thursday – Saturday until 1 a.m. The bar will be open every night until 2 a.m.  ¡Olé!, will serve breakfast from 6:30 a.m. to11:30 a.m.  Sunday Brunch to be announced at a later date. Valet and street parking will be available.   (305) 372-4710; Catering for Toro Toro (305) 372-4713; www.torotoromiami.com. www.icmiamihotel.com.

 

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