Thursday, September 27, 2012
Sunday, August 05, 2012
Muir Murray Estate Winery -- Wolfville, Nova Scotia
Muir Murray was the first stop on my travels through Wolfville, Nova Scotia and it's gorgeous wine country.
We popped into Muir Murray Estate Winery for a tasting of some really outstanding summer roses and discovered that there was a co-op wine dinner for the next evening. Say no more -- we and signed up right away. We also met two of the chefs, Josh and Michelle that day, as they were there tasting more wines in prep for their dinner the following day. The vineyard was beautiful with views of the lush Annapolis Valley.
The co-op dinner featured four chefs from Vermont (Jon Geneau, Jake Wright, Josh Anthony, and Michelle Boland ) using local produce (Country Magic, Between the Bushes, Wolfville Famer's Market Vendors, Mersey Point Fish, Halls Harbour Lobster Pound, Meadow Meet Market, Acadian Maple Products, Dempsey Corner Orchard, and the Foxhill Cheesehouse) paired with Muir Murry wines.
And now for the food porn:
International Cooperation dinner: One Memory, Four Chefs:
If there's one thing I learned about Wolfville, it's that the region has amazing, super-fresh produce in the summer -- new potatoes, carrots, blueberries, raspberries and snap peas just bursting with flavor. The chefs from Vermont. showcased the local produce and paired it with Muir Murray Estate wines amazingly well. Impressive!
Sitting at a table with Leslie Murray, owner of Muir Murray and Mark Strickland, was a delight and a bonus. We were able to gain some trade secrets [haha ;-) ] and learn more about Muir Murray's wines and the local fare. Nova Scotia is definitely a province that truly cares about the quality of their products and the local business owners are so passionate about what they do, you can feel the enthusiasm oozing out of their pores. My favorite dish was Josh's potato puree --- like butter! There was way too much food but luckily I had The Goat with me, so every morsel was devoured.
Wolfville, Nova Scotia
B4P 2R1
Local: (902) 542-0343
Toll Free: (877) 707-0343
Fax: (902) 542-7347General Information: info@muirmurrayestatewinery.com
Wine Sales: sales@muirmurrayestatewinery.com
Weddings & Events: events@muirmurrayestatewinery.com
We popped into Muir Murray Estate Winery for a tasting of some really outstanding summer roses and discovered that there was a co-op wine dinner for the next evening. Say no more -- we and signed up right away. We also met two of the chefs, Josh and Michelle that day, as they were there tasting more wines in prep for their dinner the following day. The vineyard was beautiful with views of the lush Annapolis Valley.
The co-op dinner featured four chefs from Vermont (Jon Geneau, Jake Wright, Josh Anthony, and Michelle Boland ) using local produce (Country Magic, Between the Bushes, Wolfville Famer's Market Vendors, Mersey Point Fish, Halls Harbour Lobster Pound, Meadow Meet Market, Acadian Maple Products, Dempsey Corner Orchard, and the Foxhill Cheesehouse) paired with Muir Murry wines.
And now for the food porn:
International Cooperation dinner: One Memory, Four Chefs:
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| Onion Panna Cotta Salad -- Chef Jon Geneau |
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| Fish Cakes -- Chef Jake Wright |
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| Pork All Dressed Up -- Chef Joshua Anthony |
 |
| Traditional Blueberry Grunt -- Chef Michelle Boland |
If there's one thing I learned about Wolfville, it's that the region has amazing, super-fresh produce in the summer -- new potatoes, carrots, blueberries, raspberries and snap peas just bursting with flavor. The chefs from Vermont. showcased the local produce and paired it with Muir Murray Estate wines amazingly well. Impressive!
Sitting at a table with Leslie Murray, owner of Muir Murray and Mark Strickland, was a delight and a bonus. We were able to gain some trade secrets [haha ;-) ] and learn more about Muir Murray's wines and the local fare. Nova Scotia is definitely a province that truly cares about the quality of their products and the local business owners are so passionate about what they do, you can feel the enthusiasm oozing out of their pores. My favorite dish was Josh's potato puree --- like butter! There was way too much food but luckily I had The Goat with me, so every morsel was devoured.
Muir Murray Estate Winery
90 Dyke Road,Wolfville, Nova Scotia
B4P 2R1
Local: (902) 542-0343
Toll Free: (877) 707-0343
Fax: (902) 542-7347General Information: info@muirmurrayestatewinery.com
Wine Sales: sales@muirmurrayestatewinery.com
Weddings & Events: events@muirmurrayestatewinery.com
Monday, March 12, 2012
Low Calorie Spring Cocktails
Your guide to Low-Calorie Spring drinks by Yours Truly, originally posted on Endless Beauty. Click HERE What a fun article! Enjoy!
Thursday, October 21, 2010
The Bazaar By Jose Andres, Beverly Hills
Life has been busy --- Exciting happenings coming up--- but for now, enjoy this food porn from Jose Andres Bazaar at the SLS Hotel at Beverly Hills. Maybe I should just change the name of my blog to: "I Ate Here" lol.
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| Philly Cheesesteak --Air bread, cheddar, Wagyu beef |
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| Japanese Taco--Grilled eel, shisho, cucumber, wasabi, chicharron |
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| West Coast Oysters -- lemon, black pepper |
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| Ensalada Rusa --potatoes, carrots, mayo, tuna belly |
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| Oven Roasted Cippolini Onions ---citrus, passion fruit, pumpkin seed oil |
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| Beef Hangar Steak -- piquillo pepper confit |
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| Bunuelos --codfish fritters, honey alioli |
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| Sea Scallops -- romesco sauce |
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| The beautiful Patisserie at Bazaar |
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| Greek Yogurt Panna Cotta - apricots and muscat gelatin |
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| Creamy Chocolate Heart -- coffee and cardamom |
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| Light Red Velvet Cake |
Thursday, August 26, 2010
Sonoma Wine Garden, Santa Monica
In an effort to offer more expensive wines by the glass, wine bars with self serve enomatic wine systems are cropping up everywhere. Last year I wrote post about The Hostile Grape and since then it seems this type of wine bar is becoming the standard.
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| Wine Garden |
When I heard about the Sonoma Wine Garden in Santa Monica in Santa Monica Place, I had to check it out. A wine bar in a mall? What makes this different is the open air bar, beautifully designed wine garden, and gorgeous views of the Pacific Ocean at sunset.
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| Enomatic Wine System |
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| Wine Bottle Chandelier |
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| The View |
I had a beautiful pour of 2008 Amuse Boucche -- Napa Valley offered at $30 for 3 ounces. Also St. Estephe Chateau Petit Bocq-Bourdeaux Fance offered at $15 for 3 ounces. There are smaller and more affordable pours available. For example, a 2008 Pinot Noir Coup de Foudre—Santa Rita Hills, CA offered for $5.20 per ounce.
Service was a little slower than I appreciate, but I gave it a pass since it had just opened and there were some left kinks to work out. However, the small plates were so tantalizing, perfect sized portions perfect for wine parings – well worth the wait.
Service was a little slower than I appreciate, but I gave it a pass since it had just opened and there were some left kinks to work out. However, the small plates were so tantalizing, perfect sized portions perfect for wine parings – well worth the wait.
Worth going back for:
- Pommard Clos des Epeneaux Domain de Comtes amand-Burgundy France 1996 offered at 1 oz for $12, 3oz for $30.00
- Langhe Ross costa Russ Gaga –Piedmont Italy 2004 offered at 1 oz for $19.80 and 3oz for $49.50
Saturday, June 12, 2010
Asparagus Walnut Salad
Inspired by friends and family who are now joining in and eating more raw foods, I played around with a super simple raw asparagus walnut salad recipe.
Toast nuts (I used walnuts but you can use pine nuts, pecans, whatever you like) on a cookie sheet for a few minutes at 350 degrees. Slice a bunch of raw asparagus in small crosswise slices and toss with toasted nuts, parmigiano reggiano cheese, 1/3 cup red wine vinegar, 1/4 cup Evoo and s&p. I refrigerated it for an hour or two.
It doesn't get easier than that. The red wine vinegar, olive oil combo softens the asparagus a touch. It's crunchy, tangy, addictive.
Enjoy!
Toast nuts (I used walnuts but you can use pine nuts, pecans, whatever you like) on a cookie sheet for a few minutes at 350 degrees. Slice a bunch of raw asparagus in small crosswise slices and toss with toasted nuts, parmigiano reggiano cheese, 1/3 cup red wine vinegar, 1/4 cup Evoo and s&p. I refrigerated it for an hour or two.
It doesn't get easier than that. The red wine vinegar, olive oil combo softens the asparagus a touch. It's crunchy, tangy, addictive.
Enjoy!
Rick Bayless: Red O...my God that’s Good!
Red O
8155 Melrose Avenue
Los Angeles, CA 90046-7016
Nibbled on a little of everything during one of the first few days of Red O’s opening. Rick Bayless created the lip-smacking menu and trained the staff, so you get exactly what you expect: Mouth-watering, piquant, Mexican cookery -- beautifully presented.
My faves:
Nosh: Corn chowder with roasted poblano chile and dungeness crab
Drinks: A very reasonably priced Malbec
Décor: The glass tequila tunnel, bar swings
Pics for now, captions to follow.
8155 Melrose Avenue
Los Angeles, CA 90046-7016
Nibbled on a little of everything during one of the first few days of Red O’s opening. Rick Bayless created the lip-smacking menu and trained the staff, so you get exactly what you expect: Mouth-watering, piquant, Mexican cookery -- beautifully presented.
My faves:
Nosh: Corn chowder with roasted poblano chile and dungeness crab
Drinks: A very reasonably priced Malbec
Décor: The glass tequila tunnel, bar swings
Pics for now, captions to follow.
Saturday, April 10, 2010
Top Chef Masters: Susan Feniger's Street
An exciting Season 2 of Top Chef Masters is under way! I had the privilege of attending Susan Feniger's viewing party and charity benefit for the season opener, held at Street in Los Angeles. Susan Feniger is best known for being half of the duo Too Hot Tamales from television's Food Network and owner of several fabulous restaurants including Ciudad and Border Grill.
Street features upscale Asian-inspired street food dishes. Street's decor provides an artsy conversation pieces: Global street art, murals, neon drawings.
The first thing I noticed as I entered were small yellow colored puffs on every table: millet puffs. Think sweet and savory Rice Krispies treats accented with curry.They're playful and delicious and set the tone for the event.
Susan provided us with many tantalizing items from the menu to sample. I enjoyed the Malaysian Black Pepper Clams and the Indonesian Peanut Noodles. But my absolute favorite was the Massamum Beef Curry -- the very best curry I've eaten to date; a lovely balance of coconut and curry and melt in-your-mouth tender. I also had the pleasure of tasting one of her winning dishes from their very first quick fire challenge (Maple Bread Pudding with Caramelized Bananas) and now understand why she and Tony Mantuano were the victors!
Meeting Sue (we're best friends in my head now) was incredible. Susan is competing for a great charity, the Scleroderma Research Foundation, and she speaks about her cause with such hope and passion. There is something about her Spirit that truly resonated with mine and that has inspired something (good I hope) in me. Sue is in it to win it!
Street features upscale Asian-inspired street food dishes. Street's decor provides an artsy conversation pieces: Global street art, murals, neon drawings.
Japanese Shizo Shrimp
Maple Bread Pudding
Meeting Sue (we're best friends in my head now) was incredible. Susan is competing for a great charity, the Scleroderma Research Foundation, and she speaks about her cause with such hope and passion. There is something about her Spirit that truly resonated with mine and that has inspired something (good I hope) in me. Sue is in it to win it!
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