Poor Rebekah Peppler...
The conflicted New York Times writer recently bashed the Aperol Spritz and drew a lot of heat from Spritz-lovers like myself. At this time of year with the weather heating up, there's nothing like this classic, refreshing Italian cocktail that's the equivalent of a sultry Summer sunset in a glass. And, in addition to being imminently Instagrammable, it's the perfect balance of bitter and sweet and these elements can be adjusted to suit a variety of palates.
Peppler seems to take umbrage with the drink being served in "branded" glasses and made using low quality Prosecco. Dare I say the simple fix here is to use different glasses and better quality Prosecco? I've been drinking Aperol Spritz's for years and have yet to encounter a branded glass. She even disses the requisite orange slice garnish - what's more Summery than an orange slice?
And at this point YOU might be asking - what the heck an Aperol Spritz and why should I care? In which case, let me explain...
The Aperol Spritz originated in Italy and is a delightful combination of Aperol, Prosecco and club soda, garnished with the aforementioned orange slice. The key ingredient, Aperol, is a bright orange, Italian aperitivo liqueur that was introduced in 1919 at the International Fair of Padua. Created by the Barbieri brothers, it is an infusion of bitter and sweet oranges and a variety of carefully selected herbs and roots. The result is a delightful concoction that's simultaneously sweet and bitter with an array of enticing herbal notes.
Aperol makes for a great Summer mixer because it's quite low in alcohol, clocking in at a mere 11% abv ~ your standard issue Sauvignon Blancs and Chardonnays can range from 12-14%. Interestingly, in the 1930's an ad campaign directed at women actually touted Aperol as the liqueur for the fitness conscious, promising to keep them lean and fit thanks to its low alcohol content ~ ah the good 'ol days!
It actually wasn't until the 1950's that the recipe for the Aperol Spritz was officially introduced and consists of a ratio of 3 parts Prosecco (use a good DOCG bottle!), 2 parts Aperol and a splash of club soda. The order of the ingredients is important, you want to place the ice in the glass first, then the Prosecco, then the Aperol and top with the club soda. This order prevents the Aperol from settling to the bottom and trust me, you really want to get the beautiful, orangey sunset colors! And be sure to garnish the gorgeous glass with a juicy, ripe orange wedge.
The Aperol Spritz also makes a more glamorous, evening presentation in a Champagne flute. Just leave out the ice and orange slice and layer the Aperol, Prosecco and Club Soda and you have the perfect, pre-dinner cocktail. Whadya think of THAT, Rebekah!
I hope you have a chance to discover the Aperol Spritz this Summer and if you have a favorite Summertime cocktail, please let me know in the Comments section below.
If you're looking for the ultimate 'breakfast in bed' recipe - look no further! These Red Velvet Pancakes are perfect for any occasion from spoiling Mom on Mother's Day, romancing your Valentine, or treating yourself to a well-deserved morning indulgence.
I've been a huge fan of ALL things red velvet ever since I was a kid. Every Summer, the day after school let out, my family would head straight to Captiva Island on the west coast of Florida. And every night, after a long day of basking in the sun on the beach or bobbing around in the ocean, we would have dinner at a restaurant called The Bubble Room. This legendary Florida restaurant charmed visitors with its eccentric, retro theme and, in contrast to the toasty temperatures outside, the interior was bedecked in Christmas decor year round - it was truly magical!
In addition to being filled with lots of family memories, The Bubble Room is also home to a profound #foodmemory - it’s the place where I discovered Red Velvet Cake. From its glorious red color to it's tangy, sweet flavor and decadent cream cheese frosting it was literally heaven in cake form (please click here for the full story + The Bubble Room's Red Velvet Cake recipe).
And since then I’ve come to love Red Velvet in just about any form which brings me back to these delicious Red Velvet Pancakes! Much like my previous excitement, I was also thrilled to discover this recipe which translates the fabulous flavor into delicious breakfast form. Unsweetened cocoa powder gives the pancakes a fabulous chocolatey backnote, while sour cream and buttermilk impart their yummy, signature tanginess.
And, let’s not forget about the copious amount of red food coloring that's key to any red velvet recipe. It’s important to note that the potential for staining your clothes here is REAL, folks, so please be careful and avoid wearing light colored clothing and/or anything you care about.
And, honestly, if you're fingers aren't stained scarlet after making these babies, you're probably doing something wrong!
In order to ensure the pancakes turn out their signature red color, cook them over medium-low heat.
Make sure to generously re-butter the pan between batches - you want to avoid the pancakes turning brown!
Using a non-stick pan is key, otherwise the pancakes could stick and make an unsightly red velvet mess.
Be sure to cook the pancakes in smaller batches of two to three at a time to ensure even cooking.
This recipe makes a generous stack for one person or two short stacks. If making for a family you might want to make two batches.
I love that these Red Velvet Pancakes aren't too sweet so when you add garnishes or accoutrements such as powdered confectioner's sugar, whipped cream, fruit and/or maple syrup, the sweetness level is perfect! Serve these beauties with a side of crispy bacon and an adult beverage like Champagne (or a Strawberry Rhubarb Fizz) and you are all ready to dazzle Mom or whoever that special someone might be.
Thanks so much for taking a walk down memory lane with me and I hope you enjoy this recipe for Red Velvet Pancakes as much as I do. And, if you do make it for your loved one, I'd love to hear about it in the Comment section below!
Print Recipe
“RED VELVET PANCAKES”
Recipe Type: Breakfast
Author: Stephanie Miskew | The Glamorous Gourmet
Makes: 8 pancakes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 1/2 tablespoons unsweetened cocoa powder
1 extra large egg
3/4 cup buttermilk
1/4 cup sour cream
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
3 tablespoons melted butter, plus additional for cooking pancakes
Whipped cream (optional)
Sliced fruit (optional)
Maple Syrup (optional)
Confectioner's sugar (optional)
Instructions
Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a bowl. Sift if necessary to remove lumps.
In a larger bowl, beat the egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
Slowly whisk in the flour mixture, adding melted butter in gradually. Whisk until all lumps are out.
Melt 2 Tablespoons of butter in a large nonstick pan over medium-low heat. Drop in batter 1/4 cup at a time to form pancakes. Add additional butter for each batch of pancakes.
Flip pancakes when bottoms are set and bubbles form on top. Cook until firm and fluffy.
Serve the pancakes warm with a side of bacon and a dusting of confectioner's sugar, whipped cream, sliced fruit and/or maple syrup.
It’s week three of Women's History Month and I'm happy to highlight an amazing lady in the food world, Clare Reichenbach, CEO of the James Beard Foundation. Widely considered "the Oscars" of the food world, The James Beard Awards are among the highest commendations Chefs, restaurants and/or journalists can receive. So if you're a foodie, you definitely won't want to miss this interview with their delightful new CEO!
It's officially been a year since Reichenbach joined the Foundation, taking over the leadership role from previous JBF President, Susan Ungaro. And while she definitely had big shoes to fill, it was quickly apparent that, even without a formal culinary background, Reichenbach's lifelong passion for food, formidable skill set and impressive business experience, not to mention her exuberant personality, made her the perfect woman for the job.
Reichenbach also joined The James Beard Foundation during a tumultuous time in the food world. The #Metoo movement was in full effect and sexual misconduct allegations against a host of well-respected, award-winning, male Chefs were flying. In this interview, Reichenbach confidently addresses the issue and shares the many ways in which she is effecting positive change through a variety of strategic impact initiatives that are making the food industry a more welcoming, diverse and sustainable place for everyone.
In this interview, you'll thoroughly enjoy getting acquainted with the delightful and down to earth Reichenbach, a Brit whose passion for food began as a young girl and has continued throughout her life. She also shares how the skills she developed and honed during her impressive career prior to joining the JBF are coming in handy to further expand the foundation's mission of "Good food for good." She also offers helpful advice to women seeking a career in the food industry or who are trying to make a change in their current career path.
And folks, there's LOTS going on at The James Beard Foundation this month, leading up to the awards in Chicago on May 6th! Tomorrow morning (Wednesday, March 27) at 10am ET, the final Restaurant and Chef Award nominees, as well as the nominees for our Media and Restaurant Design Awards will be announced at a press conference in Houston (see below for details).
And for the remainder of March, the James Beard Foundation is asking everyone to support women-led restaurants through Grubhub’s annual RestaurantHER initiative. During Women’s History Month, when you round up your change on an online takeout or delivery order, the difference will be donated directly to the JBF's Women’s Leadership Programs. The proceeds from this campaign will work to ensure that more women step into leadership positions in kitchens, including expanding the number of women-owned restaurants. So the next time you order in, donate your change and help make a real difference in the lives of women across the country.
Many thanks to the charming Clare Reichenbach for joining me and to listen to this episode of The Wine Atelier podcast, simply click “play” on the slider above OR click here to listen in iTunes. Please stay tuned for more interviews with amazing women of food and wine as we continue our celebration of Women’s History Month!
To watch the live stream video of the James Beard Award finalist announcements on March 27th at 10am ET, please click here- For more information on the James Beard Award Ceremony in Chicago in May, please click here.- For information on the JBF's Women's Leadership Programs and other initiatives, please click here.- For purchasing information for the JBF's new cookbook, "Waste Not: How to Get the Most from your Food" please click here.- For information on attending a dinner at the James Beard House in NYC or planning a tour, please click the respective links and to view my blog post on our tour of the James Beard House, please click here.
To share your thoughts + spread the word about the The Wine Atelier podcast:– Please leave me a note in the Comments section below & please click here for previous episodes of The Wine Atelier podcast.– To spread the word about The Wine Atelier podcast, please share this link on the social media platform of your choice.– If you enjoyed the show, please click here to go to iTunes and SUBSCRIBE to so you don’t miss a thing – AND – your honest review on iTunes would be greatly appreciated!
Our celebration of Women's History Month continues with another amazing woman in the wine industry, Eileen Crane, CEO and Founding Winemaker of Domaine Carneros. As a longtime fan of her exceptional sparkling wines, Eileen was at the very top of my list of guests to have on the show when I started this podcast last year. So, it's truly an honor to share this interview with you.
Eileen's 40+ year career as one of California's first female sparkling winemakers is truly inspiring and has earned her the title of "The Doyenne of Sparkling Wine." This well-deserved title was bestowed upon her by Author of The Wine Bible, Karen MacNeil who just so happens to be featured in last week's podcast episode. We strive for continuity here on The Wine Atelier Podcast!
In this episode, Eileen shares the fascinating details of her journey in wine which began with her memorable first sip of Champagne as a young girl. Culinary school followed as did her studies at UC Davis which ultimately strengthened her resolve to become a winemaker. Eileen also elaborates on how she went from working for some very well-respected wineries, to being tapped by Claude Taittinger in the late 1980's to become winemaker for Domaine Carneros, while also overseeing construction of the brand new facility.
What can't this woman do?!?
We also get geeky discussing the nuances of the Pinot Meunier grape, the importance of owning your own estate vineyards, and the delights of pairing sparkling wine with food. Eileen also shares sage advice for women considering a career in the wine industry and, if you're planning a trip to wine country, there's an exciting new experience at Domaine Carneros you're NOT going to want to miss!
Many thanks to the fabulous Eileen Crane for joining me and to listen to this episode of The Wine Atelier podcast, simply click “play” on the slider above OR click here to listen in iTunes. Please stay tuned for more interviews with amazing women of food and wine as we continue our celebration of Women’s History Month!
1.) My post on Champagne 101 that describes the details of the Méthode Traditionelle
2.) Domaine Carneros La Rêve Blanc de Blancs
3.) Domaine Carneros Jardin d'Hiver Asian-inspired Five Course Pairing Experience
To share your thoughts + spread the word about The Wine Atelier podcast:
– Please leave me a note in the Comments section below & please click here for previous episodes of The Wine Atelier podcast.
– Please share this link on the social media platform of your choice.
– If you enjoyed the show, please click here to go to iTunes and SUBSCRIBE to so you don’t miss a thing – AND – your honest review on iTunes would be greatly appreciated!
This March we're kicking off Women's History Month on The Wine Atelier podcast with one of my favorite vinous trailblazers, the fabulous Karen MacNeil. Her seminal work, The Wine Bible, has been an invaluable resource for wine lovers since it was first published in 2001. Since then, the book has sold over a million copies and is truly a MUST for any wine library!!!
Perhaps even more impressive than the book itself, however, is MacNeil's inspiring rise through the male-dominated, vinous ranks of food and wine writing in 1970's New York. The largely self-taught MacNeil relied on her remarkable wit, vast knowledge of wine and tenacious work ethic to fuel her pursuit of this unconventional, yet ultimately rewarding, career path.
Today, MacNeil has won EVERY wine award in the English language, and changed the face of the wine world with The Wine Bible's refreshing, female voice which has paved the way for like-minded women to follow. So if you've ever considered a career in food and wine or you're longing to pursue a career path in a different field, you won't want to miss MacNeil's inspiring story and advice!
Many thanks to Karen for joining me and to listen to this episode of The Wine Atelier podcast, simply click "play" on the slider above OR click here to listen in iTunes. Please stay tuned for more interviews with amazing women of food and wine as we continue our celebration of Women's History Month!
1.) For more information on Karen MacNeil and/or to order your own personalized copy of The Wine Bible, please click here.
2.) To purchase The Wine Bible on Amazon, please click here.
3.) To subscribe to Karen's wonderful weekly newsletter, WineSpeed, please click here.
To share your thoughts + spread the word about The Wine Atelier:
– Please leave me a note in the Comments section below & to view previous episodes of The Wine Atelier podcast, please click here.
– Please share this link on the social media platform of your choice, in e-mails or anywhere else you like (a BIG ‘thank you’ in advance!).
– If you enjoyed the show, please click here to go to iTunes and SUBSCRIBE to so you don’t miss a thing – AND – leaving your honest review on iTunes would also be greatly appreciated!
Whether you've got hundreds of bottles in your custom wine cellar or some gems stashed in a cabinet under the stairs, you won't want to miss this episode of The Wine Atelier Podcast featuring my interview with Eric LeVine (pronounced like the grape vine!), inventor of CellarTracker.
We've been using this powerful cellar management tool here at Chez Miskew since 2011, and, after researching other options over the years, CellarTracker is, hands down, the BEST and most reliable way to keep track of your wine.
CellarTracker began as a hobby for LeVine while he was working as a programmer for Microsoft. Like me, he caught the wine bug during a trip to one of Italy's most popular wine regions and quickly discovered he needed a way to document and manage his growing wine collection. After sharing his idea with fellow oenophiles, it quickly gained steam and proved to be MUCH more than just a hobby. He debuted the CellarTracker website in 2004 and it has been his full-time pursuit pretty much ever since.
In this episode, LeVine elaborates on how Cellartracker has evolved since the early days and how he has stayed true to his original vision. And I'm here to tell you, fifteeen years later, he's still as passionate as EVER about it! And you won't want to miss his future plans for CellarTracker and what he has planned for the big fifteenth anniversary coming up next month.
And did I mention, the yearly membership fee for CellarTracker is optional?
Please tune in NOW for all the details by simply clicking the "play" button on the slider above, OR click here to be taken over to iTunes where you can also subscribe to The Wine Atelier podcast and leave a review.
1.) For more information on CellarTracker, please visit the website by clicking here.
2.) For information on any upcoming CellarTracker events, please subscribe to my weekly newsletter here.
– To share your thoughts on this episode, please leave me a note in the Comments section below. And to view previous episodes of The Wine Atelier Podcast here on my website, please click here.
– To spread the word about The Wine Atelier Podcast, please share this link on Twitter, Facebook, Instagram and/or any other social media platform of interest.
– If you enjoyed the show, please click here to go to iTunes and subscribe to so you don't miss a thing - AND - leaving your honest review of The Wine Atelier podcast on iTunes would also be greatly appreciated!
"I'm drawn to the kind of food that people truly enjoy - vibrant food that people want to return to time and time again" - Ralph Lauren
I was thrilled for Meghan Markle, aka the Duchess of Sussex, when I heard that the American leg of her Baby Shower tour included one of my favorite restaurants in New York City, The Polo Bar!
This exclusive Midtown eaterie, located just off 5th Avenue, is one of Ralph Lauren's four restaurants (the others are in Chicago, London and Paris) and has quickly become THE spot to see and be seen in NYC. It is currently a favorite of celebrities including J.Lo and A-Rod, Gwenyth Paltrow, Bradley Cooper and Andy Cohen.
The first time the Hubby and I dined at The Polo Bar we were smitten! The welcoming exterior, complete with a beautiful Henry Koehler, polo-inspired mural, classic green awnings and manicured boxwood topiaries, set the tone for the elegant experience to follow.
Ironically, The Polo Bar is located in the same site as the legendary NYC restaurant La Côte Basque. Dubbed "a high-society temple of French cuisine," by the New York Times, it was a favorite of celebrities such as Frank Sinatra, Babe Paley and Jackie Kennedy Onassis. La Côte Basque thrived for 45 years until it closed its doors in 2004.
As a Pharmaceutical sales rep in Manhattan in the late 90's, I hosted my first physician dinner at this esteemed establishment. Needless to say, it was extremely well-attended and one of my first experiences with fine dining in NYC. It sure felt good to be back to experience the location's most recent incarnation.
After properly checking in at the front door (more on that later!), we stepped into the warmly lit, equestrian-themed, 36-seat bar area complete with glamorous, gilded light fixtures and mirrored walls. The enchanting ambiance was greatly appreciated after our day of travel (including a 5 hour flight delay following a bird strike!).
Soon we were seated at the bar sipping chilled glasses of Veuve Cliquot Champagne and sampling a selection of delightful bar snacks. Savory Pigs in a Blanket slathered with spicy mustard never tasted so good, while the divinely decadent Caviar & Fingerling Potatoes were the perfect accompaniment for our Champagne. After sufficiently priming our palates, we were summoned from our reverie by the hostess who guided us downstairs to our table.
The dining room exuded a handsome, masculine elegance with rich, Mahogany paneling, cozy leather banquets and sumptuous emerald green walls. Tartan pillows and gold sconces completed the look and no Ralph Lauren establishment would be complete without Lauren's personal totem, the horse.
The Polo Bar dining room features a profusion of gold framed, equestrian-themed portraits and photos accented by equine accoutrements such as burnished leather saddles, polo mallets and helmets. Together, these items add rich texture, depth and dimension to the inviting space.
The cuisine at The Polo Bar is distinctly American, and features causal, yet chic fare with specialties including the RRL Hot Dog, Ralph's Corned Beef Sandwich, and the famed Polo Bar Burger. Steaks are sourced from Lauren's own Double RL Ranch in Colorado when availability permits. Service was also spot on and our servers at the bar and our table guided us towards food and wine selections we were supremely satisfied with. No matter where we dine, we always ask the staff to share their favorite dishes and wine recommendations, nobody knows the menu like they do!
We enjoyed a delicious bottle of the 2015 Jean-Louis Chave Saint-Joseph "Offerus" with our meal. This full-bodied, Syrah-based red wine from France's Northern Rhone Valley featured smoky, spicy, black fruit accented flavors that paired beautifully with our dishes, especially the Warm Mushroom and Kale Salad, with a rich bacon-infused dressing!
The Hubs and I shared the juicy, flavorful NY Strip Steak($55) with Hand Cut Fries and the succulent Chicken Under a Brick ($34) with Sauteed Spinach, Lemon & Rosemary. The steak was cooked to a perfect medium-rare and served with a generous serving of heavenly, crispy fries that were completely addictive. The ketchup and fries were both served in silver julep cups which was lovely, glamorous touch.
One dish Steve and I are both passionate about is roast chicken. Whenever we visit a new restaurant, the roast chicken is always one of our selections because we've found the quality of a restaurant's roast chicken is generally a good gauge of the menu as a whole. I'm happy to report, the Polo Bar's incarnation was phenomenal! The wonderful flavors of lemon and rosemary beautifully accentuated the chicken.
We thoroughly enjoyed our evening at The Polo Bar. It was the perfect kick off to a luxurious weekend in NYC and we highly recommend it the next time you're in town. HOWEVER, one important thing to note when making your plans is The Polo Bar has a MANDATORY reservation policy. So whether you plan on dining at the restaurant OR having a drink at the bar, reservations are REQUIRED.
A manager explained the policy is intended to preserve the experience for guests with reservations since space is extremely limited. So please be sure to plan well in advance the next time you're heading to NYC because the experience is definitely worth it. Plus, you never know when you'll run into royalty - Hollywood or otherwise!
The Polo Bar 1 E. 55th Street New York, New York 10022 212.207.8562
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