The January issue of canvas magazine has hit news stands as well as the Internet. I think this issue is particularly interesting, with a great story on the power of herbs, a short piece on North Fork Table and Inn, and one about mini-vacations for Long Islanders. The more I get involved with this publication, the more I enjoy the people, the content and its goals. Check it out.
Nena likes to tell me that I’m a man of a million great ideas…follow through is the problem. In my mind I’ve written numerous books, started several companies and completed numerous projects. In the vein, I’m also big on making New Year’s resolutions, but I don’t always make them happen. I guess my resolve isn’t what it could be. But, I’m not one to give up…so I keep making them and keep trying to be better about following through. So, here are my food- and wine-related resolutions for 2007: Eat Less Crappy Takeout. With all that is going on in…
I’ve long been a fan of Shinn Estate Vineyards, not only because of their wines but also because of their dedication to sustainable farming and push towards near-complete organic viticulture. Today on Appellation America, you can find an interview that I conducted recently with co-owner David Page. We touch on a wide range of topics, including their new estate winery, new winemaker, organic and biodynamic farming techniques, the Long Island Merlot Alliance and their push for highly aromatic wines. Read the interview and let me know what you think. And, please let me know if there are any members of…
Stony Brook University’s Center for Food Wine, and Culture has just announced a cool new winter wine education session that you might be interested in. They are calling it Inside Wine: From Vineyard to Glass and it is on Thursday evenings from 7:00 – 8:30 p.m. on January 25 and February 1, 8 and 15. The cost is $185 per person for all four sessions. The four-part series will feature instructors who are experienced vintners, winemakers, and chefs. The sessions will examine viticultural practices, terroir, Old World vs. New World winemaking, blending and food pairing through a series of guided…
Just a little peak at our Xmas Eve menu..and a shot of the amuse bouche I put together with Nena’s addition of mint-walnut pesto. It’s something we’d done before, but the red and green seemed appropriate for the meal.
My buddy over at WhiteTrashBBQ blog has put together a nice little list of NYC food bloggers. Some are my favorites and others I’d never heard of before now. Even though I’m out on Long Island (there aren’t many, if any other LI food/wine bloggers) I consider myself a part of the NYC culinary blog scene — whether I’ve met any of them yet or not. Maybe in 2007 we’ll start to do some of the cool things that our Bay Area blogging counterparts do. You know, foodie functions and the like. Maybe I can help facilitate a meet up…
As 2006 comes to an unseasonably warm close here on Long Island, I thought it a good time to list and highlight some of my favorite Long Island wines of 2006. I’m a lucky guy. I’m tasting and writing about Long Island wines as much as — and probably more than — anyone else. I consider myself even luckier because I’m doing so as the region really starts to reach maturity. Remember, this industry only started in 1973. Its still a baby by wine region standards Over the past few years, local winemakers have really started hitting their stride, crafting…
$58,081.70That is how much money we raised during A Menu for Hope. That is how much money we’ll be donating to the U.N. World Food Program. And we have you to thank. Your generosity this holiday season was imply amazing. If you donated, thank you, and make sure you visit Chez Pim on January 15 to find out if you won any of the raffles.
Appellation America’s Regional Correspondents (myself included), embarked on a year-long search through North America’s widely diverse wine growing regions and discovered some most interesting palette pleasers, representing a style of winemaking focused primarily on "taste of place." There are many unique winemaking styles from when and how to press grapes, to the selection of fermentation yeasts, and temperatures. Appellation America’s Regional Correspondents, all widely respected wine journalists based throughout the nation, focused their Wine Recommendations on a style of wine making unique to the wine-growing region itself–its history, micro-climate, or terrior. The purpose of this list is not to dictate…
Jack and Joanne (of Fork & Bottle) are playing host and hostess for the first edition of Wine Blogging Wednesday in 2007. The theme? Biodynamic wines. That means that the wine you choose should be made biodynamically or with fruit from a biodynamic vineyard. Jack also asks the questions: What sets these wines apart are their purity of fruit, and perhaps, freshness. Do you agree? What are your thoughts and experiences? Is there a profile for these wines? Because of the holidays, we’ve pushed WBW to the third Wednesday in January this time around. So, join us on January 17…