Grub Street: 2022 James Beard Award Winners: The Full List. https://www.grubstreet.com/2022/06/2022-james-beard-chef-and-restaurant-award-winners-full-list.html
Celebrate arts and culture in Dresden in 2022.
Special exhibitions include Gerhard Richter at 90 with selections by the artist and Bernardo Bellotto, at 300, with his extraordinary cityscapes. Dresden also celebrates the father of its classical music lineage: Heinrich Schütz.
Restored now to its original baroque splendor, Dresden’s gleaming buildings, including the Royal Palace, the cathedral, the opera, the Brühlsche Terrasse among others, along the banks of the Elbe are a sight to behold. And, inside these buildings are arguably some of the world’s finest treasures. There are many exhibitions in 2022 and Dresden artists, Gerhard Richter and Bernardo Bellotto, lead the way.
Starting off the year with a contemporary flare, is the Gerhard Richter exhibition celebrating the 90th birthday of this special Dresden citizen. Not only was Richter born in Dresden but he also has a special professional connection to the city as his archive is housed at the Dresden State Art Collections. The exhibition, “GERHARD RICHTER. Portraits. Glass. Abstractions” will run from February 5 to May 1 in three rooms of the upper floor of the Albertinum, also a part of the Dresden State Art Collections. Richter picked the pieces for the exhibition from his private collection as well as from the archive while additional of his works are lent by other international institutions.
Bernardo Bellotto’s 300th Birthday
Next up is the exhibition on Bernardo Bellotto, the nephew of the Canaletto, and often referred to as Canaletto the Younger or also just Canaletto. His 300th birthday is an enormous cause célèbre in the Elbe city as he painted extraordinary landscapes that depicted Dresden as it was in its golden age in the mid1700s.
From May 21 to August 28, the Dresden State Art Collections will be showing the exhibition “Enchantingly Real: Bernardo Bellotto at the Court of Saxony” where there will be paintings from the Dresden State Art Collections as well as from other institutions. Bellotto became famous as the court painter for the elector of Saxony, Frederick Augustus II. His famous works are breath- taking depictions of the city and its environs, most measuring over eight feet in width. Dresden and the nearby Pirna will be celebrating the anniversary especially during the Dresden City Festival from August 19 to 21.
Dresden: Musical City
Dresden is also a musical city and one of the most important musicians in setting this foundation is Heinrich Schütz, the royal organist and music director of the Royal Palace in the mid1600s. His work will be celebrated and played at the ‘Barock.Musik.Fest’ from May 2 to May 8 in the Royal Palace as well as from October 7 to 17 during the eponymous festival dedicated to the musician. Schütz is known for writing vocal solos, duets and choir works with and without instruments. He was strongly influenced by Italian composers of the time and yet created a strong German choral tradition that is still lively in the city today.
German Hygiene Museum Dresden
A daring exhibition will take place at the German Hygiene Museum Dresden from April 2, 2022 to January 2, 2023: ‘Artful Intelligence. Machine Learning Human Dreams’ highlights the extent that artificial intelligence can be used in our lives even in such intimate topics about how to realize whether a person is lying, even to him or herself, and what criteria AI is using to make decisions.
“Plant Fever” is a multifaceted exhibition that will be displayed in Pillnitz Castle, the erstwhile summer palace of Augustus the Strong. Pillnitz is only 20 minutes from Dresden by a very pleasant river boat ride that will take you past beautiful villas and palaces from the 1700s. Designers, scientists, technology experts and plant enthusiasts will be interested in this project that will showcase 50 international projects from April 29 to November 6.
Close by will be the Meissen Porcelain Manufactory and showroom with some of the most beautiful porcelain pieces in the world. A special exhibition, called “Johann,” after Johann Boettger, the alchemist who was after gold but ended up with porcelain, or white gold, will be located in the Albrechtsburg (fortress close to the manufactory) for people interested in international and contemporary porcelain. It will run from April 16 to July 2022.
Celebrate the Outdoors
If you are planning a trip to Dresden for spring and summer especially, Dresden has many outdoor cultural events, including film nights on the banks of the Elbe, daily classes at the Japanese Palace, walking and bicycle tours throughout the city and the region. One special way to enjoy and experience the Elbe region is to ride along the Elbe Wine Road from Pirna to Dirnbar-Seusslitz. August 27 and 28 and September 23 and 25 are the local wine festivals in Radebeul and Meissen respectively. Although it is technically Germany’s smallest and most northern wine region, the wines are popular while the landscape and wineries are beautiful places to visit and enjoy a meal.
Dramatic History Comes Alive
In the past year, two excellent permanent exhibitions, the “Zwinger Xperience,” and the “Festung Xperience,” were created to make Dresden’s dramatic history come alive. These 3-D presentations show battles, art, and the people of Dresden’s past. You stand inside Dresden’s fortress underground and in the Zwinger Museum while images and films are projected against the walls and tell deeds of conquests, battles and romance.
State Arts Collection Dresden
There are a number of other exhibitions at the State Art Collections Dresden as well as in the region that are worth visiting throughout the year. Dresden is a cultural jewel on the Elbe so make sure when you come to arrange for walking tours to see the architectures and the landscapes as well as to secure tickets for the museums and the collections. You will be overjoyed at the cultural wealth at every corner at all times of the day.
For further information, please contact Victoria Larson, USA Press Representative, State Tourist Board of Saxony at Victoria@vklarsoncommunications.com
Cade Carmichael doesn’t want us to drink what he calls “supermarket wines” but he also isn’t advocating we take out a loan for an expensive bottle of wine. That’s why when he opened Lighthouse Wine Shop last year in St. Joseph, Michigan he decided to feature value wines.
“I didn’t want to start off with big wine names,” he says. “Good wine doesn’t have to be expensive. Value wines are those that taste like they should cost more than they do.”
It’s all about knowing where to look and for those of us who don’t want to begin the laborious process of understanding the intricacies of every wine region and producer, Carmichael is willing to do the hard work for us. His fascination with wines came not from living in Southwest Michigan where we have a wonderful abundance of wineries but when he moved with his wife to Frankfurt, Germany where they lived for five years before returning to this area. From Frankfurt, it was easy to explore the wine regions of such countries as France and Italy as well as Germany.
In the wine appellation of Côte de Nuit Villages in Burgundy, a historic region of France that produces some of the most expensive wines in the world. Appellation or appellation d’origine contrôlée or AOC which stands for “controlled designation of origin” is certification granted by the government that refers to the area’s agriculture products—a list that includes not only wines, but other categories such as cheeses and butters.
But the thing is, Carmichael tells me, is there are some value wines from the Côte de Nuit Villages that are very affordable if you know where to look. He shows me bottles from Domaine Faively, a winery founded in 1825 in the Nuits-St. Georges.
“Right next to Nuits-St. Georges is a small village called Vosne-Romanee,” says Carmichael. Another historic village like Nuits-St. Georges, Vosne-Romanee is known as having some of the most expensive burgundies in the world.
“Vosne-Romanee literally shares a border with Nuits- St. Georges, so they have the same soil and growing conditions- the vineyards facing east get the morning sun and shade in the evening,” says Carmichael. “But there’s a huge difference.”
That means instead of spending a small fortune for a bottle from Vosne-Romanee, you can enjoy the wines of the Côte de Nuit Villages by choosing those produced by wineries in Nuits-St. Georges.
In an interesting aside, Carmichael tells me that China is now producing Bordeaux style wines, using five Noble varietals— Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot—which comprise the best for making that type of wine. How is it working out? Well, the 2013 vintage from Ao Yun—the name means flying above the clouds as the winery is 8,500 feet above sea level, in the foothills of the Himalayas that has similar growing conditions to the Bordeaux region of France—was awarded a score of 93 by Wine Advocate and sells for around $300. But that’s an aside.
When sourcing his wines Carmichael looks, of course, for value but also the unique such as those made from indigenous or natural yeast rather than cultivated yeast. Sometimes, through diligent searching he’s able to score big.
“I try to find things—they’re not weird—but unique,” he says.
The Lighthouse Wine Shop is in the small mall on the corner of Glenlord Road and Red Arrow Highway and right across the street from Coach’s Bar & Grill in Stevensville. In keeping with Carmichael’s vow not to be a cookie cutter type place, he and his father-in-law built display boxes, used wine barrels as tables for showcasing wines. His wines are divided by country and there’s a good representation of Italy, Spain, France, South America, and California to name a few.
He also sells wine accoutrements like corkscrews, gift baskets and boxes. A major focal point on the store is the large white board or what Carmichael calls “a lyric board” that changes. He uses vinyl records for the music that plays in the background. The groups performing are modern and include Phoebe Bridgers & Waxahatchee as well as classics such as Johnny Cash, the Beatles and Chicago. Speaking of the latter, Carmichael says that his Chicago patrons seem to prefer French wines while those from this area choose Italian. He thinks that might a reflection of Whirlpool Corp. having manufacturing plants in Cassinetta, Naples, and Trento in Italy. Coincidentally as he’s saying this, Doug Washington walks in to buy a bottle of Italian red wine. A Whirlpool employee he says he worked for the company in Italy.
When I started working on this column, I received an email from Janet Fletcher, who lives in Napa Valley, California where she develops and tests recipes for cookbooks and magazine features, evaluate cheeses for her classes and columns, does extensive gardening, and prepares dinner nightly with her winemaker husband. I’ve talked to her frequently in the past and wrote about several of her cookbooks including Wine Country Table and Cheese and Beer. I also follow her blog Planet Cheese.
Fletcher, who has won three James Beard Awards and the International Association of Culinary Professionals Bert Greene Award, has a new cookbook out called Gather: Casual Cooking from Wine Country Gardens and I asked her if she would share recipes. She agreed, including recipes easily made at home and the California wines she suggests using when serving them.
The following are recipes she shared along with anecdotes about their origins and Fletcher’s wine recommendations. These wines are necessarily easily available but when a Merlot is called for you can substitute a local Merlot or one from another area though keep in mind that Fletcher paired her food and wines very carefully.
Maggie’s Ranch Chicken
Ranch chicken has nothing to do with ranch dressing, says Katie Wetzel Murphy of Alexander Valley Vineyards. “It’s what we called this dish as kids,” she recalls. “It seems that my mother, Maggie, only made it when we came to ‘The Ranch,’ which is what we called the vineyards before we had a winery.” Baked with honey, mustard, and tarragon, the quartered chicken emerges with a crisp brown skin, and the sweet aroma draws everyone to the kitchen. “Kids like it and adults like it,” says Katie, “and most of the food we make has to be that way.”
1 whole chicken, 4 to 4 1/2 pounds, backbone removed, then quartered
Sea salt and freshly ground black pepper
1/3 cup honey
4 tablespoons salted butter
1 tablespoon Dijon mustard
4 fresh tarragon sprigs, each 6 inches long
Wine: Alexander Valley Vineyards Merlot
Preheat the oven to 350°F. Season the chicken quarters all over with salt and pepper. Put the quarters into a 9-by-13-inch baking dish.
In a small saucepan, combine the honey, butter, and mustard over low heat and stir until the butter melts. Pour the honey mixture evenly over the chicken. Place a tarragon sprig on each quarter.
Roast the chicken for 30 minutes, then remove the dish from the oven, spoon the dish juices over the chicken, and return the dish to the oven for 30 minutes more. The chicken will be fully cooked, with beautifully browned skin. Let rest for at least 15 minutes before serving to allow the juices to settle.
Antipasto Platter with Southern-Style Pickled Okra
Makes 6 pints
“Napa Valley’s Regusci Winery proprietor, Laura Regusci, developed a passion for pickling in her grandmother’s Kentucky kitchen,” he writes. The family pastime began as a way to preserve vegetables for winter and share homegrown gifts with neighbors. Today, Laura carries on the tradition, growing okra and other seasonable vegetables in the Regusci estate garden for pickling. Each Thanksgiving, pickled okra adds a southern spirit to the family’s antipasto board
3 pounds small okra
6 cups distilled white vinegar
4 cups water
1/2 cup kosher or sea salt
1/4 cup sugar
For Each Pint Jar:
1/4 teaspoon yellow mustard seeds
1/4 teaspoon dill seeds
6 black peppercorns
6 cumin seeds
2 cloves garlic, peeled
1 fresh oregano sprig
1 bay leaf
Pinch of ground coriander
Pinch of red chile flakes
When creating the antipasto platter use the pickled vegetables along with alongside figs, salami, other charcuterie meats, and marinated veggies like artichokes.
Suggested Wine: Regusci Winery Rosé
Have ready six sterilized pint canning jars and two-part lids. Trim the okra stems if needed to fit the whole pods upright in the jars. Otherwise, leave the stems intact.
In a saucepan, combine the vinegar, water, salt, and sugar and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Keep hot.
Into each of the six jars, put the mustard seeds, dill seeds, peppercorns, cumin seeds, garlic, oregano, bay leaf, coriander, and chile flakes. Fill the jars with the okra, packing it in upright—alternating the stems up and down if needed—as tightly as possible. Fill the jars with the hot liquid, leaving 1/4-inch headspace, and top each jar with a flat lid and screw band. Process the jars in a boiling water bath for 15 minutes, then cool on racks without disturbing.
Refrigerate any jars that failed to seal and use within 2 weeks. Store sealed jars in a cool, dark place for up to 1 year. Wait for at least 1 week before opening a jar to allow the flavor to mellow.
Katie Quinn wasn’t content to just enjoy a chunk of the English classic Montgomery’s Cheddar, a hunk of crusty bread with a soft inner core from Apollonia Poilâne, or a glass of Nebbiolo, the grape variety from Northern Italy’s Piedmont region known for its strong tannins, high acidity and distinctive scent.
Instead, living in New York she had worked her way up from being an NBC page to her dream job as an on-camera host at Now This News, she found herself back home recuperating in Ohio after sustaining a traumatic brain injury in an accident. With time to ponder, her avid curiosity led her to ask a question—“how can I love these great foods–bread, wine, and cheese without knowing how they’re made?”
Of course, many of us would be content just to pour another glass of wine and slice a gooey piece of Brie, but Quinn couldn’t leave it there.
For some of use, including me, the realization that cheese and bread are as much a part of fermentation as wine is a revelation. It takes a little more connecting of dots to realize that cheeses are fermented dairy products and bread ferments through the use of yeast.
“I realized that there was a story to be told,” she says. “I could have just nerded out as a history geek to write the book, but I wanted to really experience the process of fermentation and how it creates these foods we love. I wanted this to be an immersive experience.”
And so in her newest cookbook, Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France (William Morrow 2021; $22.63 Amazon price), we follow Quinn on her all-encompassing road trip as she embarks upon an in-depth exploration of all three necessary food groups. She became a cheesemonger at Neal’s Yard Dairy, London’s premiere cheese shop. But that was just the start in her cheese career. Soon, she was working on a goat farm in rural Somerset where she describes the cute critters as just smart enough to be obnoxious. It was during her exploration that she discovered the role British women play in cheesemaking (you have to try her recipe for Cheddar Brownies which she’ll be demonstrating at her upcoming virtual book launch this Tuesday, April 27—see below for details on how to sign up).
Next she’s hanging with Apollonia Poilâne of Paris’ famed Poilâne Bakery, apprenticing at boulangeries in Paris learning the ins and outs of sourdough, and traveling the countryside to uncover the history of grains and understand the present and future of French bread and global bread culture. Next stop Italy, where she gives readers an inside look at winemaking with the Comellis at their family-owned vineyard in Northeast Italy and visits vintners ranging from those at small-scale vineyards to large-scale producers throughout the country. Taking a side road, so to speak, she discovers her great grandfather’s birth certificate and become eligible for dual citizenship. So entranced with the country, she and her husband Connor decided to make their home in the Puglia region in southern Italy.
Quinn, an author, food journalist, YouTuber, podcaster, and host, describes herself as having a real appetite to explore. A great storyteller, she also shares recipes such as Zucchini Carbonara, Tortellini in (Parmigiano Reggiano) Brodo, Ciambelline al Vino (Wine Cookies), and Walnut and Raisin Rye Loaf, which are interspersed through the book.
Virtual Book Launch of Cheese, Wine, and Bread.
When: Tuesday, Apr 27, 2021, 5:00 PM to 6:00 PM CST.
Cost: Book and shipping: This ticket includes a signed copy of the book and shipping – Shipping within USA only (THE BOOK WILL BE SHIPPED IN ABOUT A WEEK AFTER THE EVENT). $44 or Book and Ticket with pick-up at Anderson’s Naperville store. $34.
To join through Anderson’s or other bookstores throughout the U.S., visit katie-quinn.com/cheese-wine-and-bread-cookbook
The following recipe is from CHEESE, WINE, AND BREAD by Katie Quinn Copyright © 2021 by Katie Quinn. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Spaghetti all’Ubriaco (Drunken Pasta)
Coarse sea salt
12 ounces dried spaghetti
1/4 cup extra-virgin
4 small garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1 cup red wine
1/2 cup freshly grated
Pecorino Romano cheese, plus more for serving
1/4 cup finely chopped nuts (I like pine nuts, walnuts, or almonds)
1/8 teaspoon freshly grated nutmeg
Fine sea salt and freshly ground black pepper
Sprigs of parsley, for garnish
Fill a large pot three-quarters full of water and bring it to a boil over medium-high heat. Add a generous amount of coarse salt (the adage “It should taste like the sea” is a good gauge of how much). Cook the spaghetti for 2 minutes less than the instructions on the package for al dente. (You don’t want it to be completely cooked because it will continue cooking in the red wine later.)
While the pasta is cooking, heat the olive oil in a large, high-sided pan over medium-low heat. Add the garlic and red pepper flakes and cook, stirring, for 1 minute, or until the garlic becomes fragrant. Pour the wine into the pan with the garlic and stir. Remove from the heat while the pasta finishes cooking.
Drain the pasta, reserving 1 cup of the pasta water.
Add the pasta to the pan with the wine and garlic over medium heat and stir. Cook, occasionally stirring gently, for 2 minutes, or until the pasta is al dente and has absorbed most of the wine, taking on a plum hue.
Remove the pan from the heat and mix in the cheese and nuts. Stir in a tablespoon (or more) of the reserved pasta water; its starchiness mixes with the fat in the cheese to create a silky coating on the noodles. Finish with the nutmeg, season with salt and pepper, and stir to incorporate well. Taste and adjust the seasoning if you think the dish is asking for it.
Serve garnished with parsley and topped with more cheese and enjoy slurping down the drunken noodles.
|The charming Ticino region is a well-kept secret for travelers in the know wanting to escape winter’s cold. But that’s likely to soon change with with the opening of the Ceneri Base Tunnel this December. Train times between Zürich and Lugano are now less than two hours making a trip to this magical Italian-speaking region of Switzerland within an easy reach of the North.. |
Lugano, the largest town in Ticino, is located in the very heart of breathtaking mountain and lake landscapes, and offers year-round a fascinating mix of culture, cuisine and Mediterranean joie de vivre.Curretnly, a selection of hotels are offering special deals with a 20 percent discount on the daily rate, theme packages with overnight stays, and fixed price offers including dinner.Bookable through ticino.ch/ceneri
Hotel LUGANODANTE dazzles with its new design
The 4-star Hotel LUGANODANTE, located right at the center of Lugano has a colorful urban stylewith public areas that create an ambience of an open living room looking out onto city living. The 85 rooms and suites, as well as the lounge and conference room, have been decorated to reflect the pleasant and soothing color hues of the lake and surrounding landscape. In the newly opened Flamel restaurant, the Maci brothers wow diners with an innovative gastro concept that blends Italian and French cuisine and offers – in keeping with the French alchemist Nicolas Flamel’s name – a unique flavor experience. www.luganodante.com
|Monte Brè –An excursion above the roofs of Lugano now also available in winter|
The Monte Brè and Monte San Salvatore are two majestic local mountains that are now accessible during the holiday season aboard a historic funicular. Over a half-mile high, Monte Brè is considered Switzerland’s sunniest mountain. Both mountains offer stunning panoramic views of Lake Lugano and the surrounding snowy peaks.
|Il Forziere del Vino – Tastings in a sublime Wine Cellar|
The luxury hotel Splendide Royal Lugano is home to the stunning Forziere del Vino (“wine safe”), which houses a real treasure – some 500 of the world’s very best wines. The guardian of the safe is Simone Ragusa, a Swiss Master Sommelier in 2015. The stunning Wine Cellar is ideal for enjoying first-class culinary experiences and wine tastings with Ragusa who shares his deep knowledge of the best vini of Ticino and other top-class international wines, also provides insider information about the wines and their producers. Oenophiles up for the challenge are invited to participate in an evening of blind tasting: four different wines are paired with food and answer questions about what they’re drinking.. At the end of the evening, one of the guests is crowned “Sommelier of the Evening”.
Exhibition at the MASI Palazzo Reali – Ticino in the Tide of Change
The Museo d’arte della Svizzera italiana (MASI) will continue to show the monographic exhibition “Ticino in the Tide of Change” in the Palazzo Reali January 10, 2021. Showcasing the work of local photographer Vincenzo Vicarni (1911-2007), the exhibition features more than 100 black-and-white and color photos he took of Ticino from 1936 and 1987. It’s a wonderful way to see how Ticino changed and its inhabitants adapted from the agricultural post-war years to the more urban Ticino of the 1980s. www.masilugano.ch
Da Vinci Experience – Dive into the world of Leonardo da Vinci
From 03.12.20 – 21.02.2021, the Centro Esposizioni Conza in Lugano is featuring a new interactive multimedia exhibition called the “Da Vinci Experience”. Bringing da Vinci’s story, art and inventions to life in multimedia format that includes projections and virtual realities, takes visitors on a sensory journey as they learn about his greatest inventions. In the Inventions Room, visitors interact with many of da Vinci’s original works reproduced in full scale. The Immersive Room is an extensive cinematic experience projecting a series of images and videos of da Vinci’s best artistic works and scientific inventions. The third room – the Oculus Room – houses eight 3D virtual reality stations with VR glasses where visitors navigate, by a virtual paddle boat or flying the roofs, of Renaissance Florence. davinciexperience.ch
|Carta MAM – five museums in the Mendrisiotto come together in one ticket|
At the southern tip of Lake Lugano lies the Mendrisiotto, a region which is not only rich in rolling hills and flourishing vineyards producing the best wine, but also a wide range of different cultural experience including the Carta MAM of the Musei d’Arte del Mendrisiotto (MAM) network. This consists of five different museums: the M.A.X. Museo in Chiasso, the Museo d’arte Mendrisio, the Museo Vincenzo Vela in Ligornetto, the Pinacoteca Cantonale Giovanni Züst in Rancate and the Teatro dell’architettura in Mendrisio. Visitors purchasing a ticket at any of the five museums also will be given the Carta MAM which provides a discount for the other museums and their gift shops. ! www.museidartemendrisiotto.ch
Grand Cafè al Porto – Lugano’s living room since 1803
|The narrow alleyway Via Pessina in the old town of Lugano is home to the Grand Cafè al Porto, a café dating back as 1803. A gathering place for the literati, artists and politicians, it is still to this day referred to as the salotto (English: living room) of Lugano. |
The jewel in the crown of the Grand Café al Porto is the Cenacolo Fiorentino on the first floor, formerly a monastery dining hall with stunning 16the century wooden ceiling and wall frescoes thought to have be created by Florentine painter Carlo Bonafedi. In more modern times, In March 1945 Cenacolo Florentino was the setting for Operation Sunrise, a secret meeting between German officers and representatives of the Allied powers that resulted in the surrender of German troops in North Italy and shortening the Second World War by several days. The Hall is now available for private engagements. www.grand-cafe-lugano.ch
|Gabbani – tradition and innovation|
The Gabbani delicatessen in the very heart of the old town of Lugano offers the best in fresh fruit and vegetables, regional cheese specialties, selected charcuterie products, the finest bread and sweet pastries as well as the great wines. The Gabbani name is synonymous with freshness, quality and tradition since 1937 when butcher Domenico Gabbani set up his delicatessen Via Pessina. His son, Lino succeeded him and since 2010, his sons Domenico and Francesco Gabbani have carried on the family tradition. In 2020, they established a boutique hotel, restaurant , wine bar, coffee bar and delicatessen stand on the Piazza Cioccaro.
The hotel has 14 stylishly designed rooms, each with the name of the different type of food upon which the room’s color palette is created. The latest innovation from the Gabbani family is the Ikobani Roof Bar & Restaurant on the fourth floor of the hotel. It serves traditional Japanese cuisine, ranging from classic temaki to fresh sashimi and special dishes such as Kaisen salad, fried fish in Nanban, the house ramen soup and many other traditional Japanese dishes. www.gabbani.com
|Ristorante La Serra – a greenhouse with a twist|
Located beyond the town’s borders, Ristorante La Serra or, in English, The Greenhouse is housed in an actual greenhouse now transformed into a cozy modern restaurant owned by Mara Bertelli, a yoga teacher. Their the motto “local food, global taste” translates into a menu packed with culinary creations from across the world but based heavily on regional, seasonal ingredients. In addition to the restaurant, there is also a lab which holds cooking classes, yoga lessons and other creative workshops. www.laserra.ch
|Restaurant Ciani – the address for gourmets in Lugano’s green oasisThe destination for any gourmet in Lugano is the Restaurant Ciani, where Head Chef Dario Ranza dishes are based on local ingredients and recipes including pasta, risotto and fish. The 15 Gault & Millau points awarded to the restaurant show is indicative of its quality and creativity. Situated at the edge of the Parco Ciani – the town’s green oasis – guests can enjoy stunning views of nature and the historic Villa Ciani while enjoying the restaurant’s modern and elegant design including its lounge, wine bar and large terrace. www.cianilugano.ch|
For more information:
Via C. Ghiringhelli 7
CH – 6501 Bellinzona
T +41 (0)91 825 70 56
HALL Wines, one of the world’s most notable Cabernet Sauvignon producers, is hosting a Virtual Cabernet Cookoff: Home Edition, on Saturday, May 30. A virtual version of the winery’s annual Cabernet Cookoff that was cancelled due to the Covid-19 shelter in place orders, the creative Home Edition allows chefs to participate remotely.
To compete in the online food and wine pairing competition, contestants simply submit a recipe that pairs best with HALL’s 2017 Napa Valley Cabernet Sauvignon. The recipes are then reviewed by HALL’s judging committee, consisting of HALL’s senior staffing with backgrounds in culinary arts. The top three dishes will be created by a guest chef and shared live for viewers on Saturday, May 30 at 4:00p.m. PT on Facebook Live. The event will be hosted by Vintner Kathryn Hall.
“It is more important now than ever to support each other,” says Hall. “The ravages of Covid-19 continue to devastate our families and communities. Holding a virtual Cabernet Cookoff this year means we and our friends can continue to support deserving charitable organizations across our nation. On May 30, let’s get creative in the kitchen, drink some fabulous wine, and have fun while we are at it.”
Kathryn Walt Hall, the proprietor of both HALL Wines and WALT Wines, has long been involved in the California wine industry starting when her family first purchased a vineyard in the 1970’s. Besides being vintner, her impressive resume lists a career as an attorney, United States Ambassador to Austrai and community activitist.
The 2019 HALL Cabernet Cookoff drew more than 800 attendees for a sold-out crowd and raised $106,000 for local charities. Since inception in 2010, the HALL Cabernet Cookoff has raised $1.2 million dollars for Napa Valley non-profit organizations.
Participants are asked to fill out an Interest Form to submit their recipe and select a non-profit organization (501c3) of their choice to compete for a donation to that organization. The competition is open to everyone. In total, the event will select three winners with prize donations for First Place: $5,000; Second Place: $2,500; and Third Place: $1,500. The donations will be paid directly to the non-profit organizations connected to the top three winning chef teams.
The wine selection for the event, HALL’s 2017 Napa Valley Cabernet Sauvignon ($65.00 retail), offers effusive aromas of blackberry, black cherry, freshly turned earth and subtly warm toasty oak notes. The palate is dense and richly concentrated with fine grained tannin and good length. Flavors of dark chocolate, dark berry compote, and hints of dried thyme and leather are abundant, making this wine both versatile and expressive when looking to pair with diverse culinary dishes. During the contest period this wine will offered at a 10% discount as part of HALL’s virtual campaign.
HALL’sVirtual Cabernet Cookoff: Home Edition
Saturday, May 30,2020
For more information, please visit HALL’s Virtual Cabernet Cookoff landing page.
For more information, please visit www.hallwines.com/cabernetcookoff or via social channels using @hallwines #cabernetcookoff.
It’s about what you like, not what the big time wine critics say you should like says Jim Laughren, author of 50 Ways to Love Wine More: Adventures in Wine Appreciation! (Crosstown Publishing 2018; $26.95), an NYC Big Book Award winner and finalist in the American Book Fest Best Book Awards.
“I wrote the book with the intention of starting a conversation about wine,” says Laughren, a Certified Wine Educator and former president of a wine import and distribution company. ““I wanted my book to be for people who really like wine but are put off by wine snobs. All of my writing and teaching is about letting people know that what other people think doesn’t matter, that there are no secrets to wine though many wine critics would have you believe otherwise and that only they hold the secrets. Historically, there’s never been a wine or gate keeper.”
Indeed, says Laughren, wine was, for centuries both seasonal and also for everyone.
“In Rome, they even gave their slaves wine though it was the dregs, of course,” he says. “Wine’s greatest gift is to give pleasure and we’re all entitled to that.”
Determining your own palate means trusting your own preferences. And though wine can be complex, it becomes easier to appreciate when a person understands how memory and emotion are inextricably tied to taste and are determining factors in all of our personal wine journeys.
“At the top of the nasal passage is the olfactory epithelium that connects directly to the area of the brain where memories are stored,” explains Laughren. “You know how some wines have tastes of tobacco. If as a child you had a kindly grandfather who smoked a pipe, contrasted with a child whose parents chain smokers and a house that reeked of cigarettes, those memories would impact how the two would feel about the taste or aromas of tobacco in wine.”
Laughren, founder of WineHead Consulting, encourages people to explore new wines while still enjoying your favorites.
“There are 10,000 different grape varietals,” he says. “Look at Italy, there are probably 800 varieties in that country alone.”
Like most of us, Laughren drank some funky wines in college.
“Most wines made in the 1970s were very sweet,” he says. “Group think changes. Now those in the know pooh-pooh sweet table wines as the drinks of the unwashed masses. But if that’s what you like, don’t spend too much time thinking about it, just enjoy them. Instead think about exposing yourself to other wines and widening your experience.”
What: Reading, signing, and wine tasting with renowned wine expert Jim Laughren who be discussing his new book, 50 Ways to Love Wine More.
When: Friday, March 29 at 7 p.m.
Where: The Book Cellar, 4736-38 N Lincoln Ave., Chicago, IL
FYI: Please call (773) 293-2665 to confirm