Looking to add a little "sizzle" to your Summer reading? If so, then add Mark Spivak's "Friend of the Devil" to your reading list! This devilishly delicious "culinary thriller" is the first novel from acclaimed food, wine & travel writer Mark Spivak and can best be summed up as: two parts Anthony Bourdain and one part Lifestyles of the Rich & Famous, garnished with a dash of The Demon Files."Friend of the Devil" features a racy romp through Palm Beach's 1990's society scene and centers around the glamorous, yet illustrious, Chateau de la Mer restaurant. Aspiring journalist, David Fox, is in town to cover the restaurant's silver jubilee, but quickly becomes obsessed with its owner, America's most celebrated chef, Joseph Soderini di Avenzano. Fox is convinced that Avenzano has entered into a Faustian pact with the devil himself to achieve his vast fame and fortune. The ensuing drama centers around the conflict of good vs. evil and entrances with a rich tapestry of food, wine, lust, honor and betrayal. His journey to the edge of obsession provides an exhilarating view into the mental cat and mouse game between he and the Chef, who also becomes his romantic rival. Fox’s sexual escapades with the temptress Alessandra and the sumptuous descriptions of mouth-watering dishes such as Fettuce Carota, Vitello Cruja and the Chef’s pièce de résistance, Bedouin Stuffed Poussin, make this book a sensuously satisfying read.
An award-winning writer specializing in wine, spirits, food and culinary travel, Spivak is already the author of two non-fiction books, Iconic Spirits: An Intoxicating History (2012) and Moonshine Nation (2014). So why change course with a novel now? Spivak was kind enough to indulge my questions over lunch at 50 Ocean in Delray Beach."Becoming a novelist was the end game from the beginning," Spivak shared. For the inspiration to make the leap, he credits Ernest Hemingway and Studs Terkel, "Hemingway was my biggest inspiration, I even had his poster up in my room."Spivak's interest in the Faustian pact as the underlying theme for "Friend of the Devil" was inspired by 1930's American blues singer-songwriter and musician, Robert Johnson. Also from rural Mississippi, the novel's opening location, Johnson is believed to have made a Faustian pact with the devil to achieve success. While he received little commercial success during his short lifetime, Johnson was ultimately inducted into the Rock and Roll Hall of Fame and is widely recognized as a master of the Mississippi Delta Blues style. To this day, many legendary rock musicians, including Eric Clapton, cite his work as a great source of inspiration. "The paranormal aspect of that story really intrigued me," Spivak explained, "the fact that Satan could be the salesman next door."When asked for an inspiring quote, Spivak referenced the song, "Won't Get Fooled Again" by The Who. "I love the concept of being liberated from the need of sounding smart and stylish and just communicating." The hardest part of writing this book? "You have to decide if you're writing to express yourself or for people to read you. The hardest part was putting [the book] into the format to be read, you have to make some compromises and that was hard."In addition to dedicating "Friend of the Devil" to his wife, Carolann, Spivak includes a posthumous, "long overdue tip of the hat," to novelist and former professor Frederick Busch followed by the quote, "Il miglior fabbro." The Italian phrase translates as, "the better craftsman," and while originally from Dante's "Divine Comedy," Spivak had other reasons for using it. "It was T.S. Eliot's dedication to Ezra Pound for helping him edit The Waste Land," he explained. While not directly involved in the editing of the book, Busch greatly influenced Spivak's writing style and the book, "wouldn't have turned out the way it did without his influence."When pressed on whether we'll be seeing journalist David Fox or the enigmatic Chef Joseph Soderini di Avenzano again? "No I think I've already told that story, but I've got other things in the works." Let's hope so, we really look forward to seeing what Mark Spivak cooks up next!Bon appétit,
Looking to add a little “sizzle” to your Summer reading? If so, then add Mark Spivak’s “Friend of the Devil” to your reading list! This devilishly delicious “culinary thriller” is the first novel from acclaimed food, wine & travel writer Mark Spivak and can best be summed up as: two parts Anthony Bourdain and one part Lifestyles of the Rich & Famous, garnished with a dash of The Demon Files.
“Friend of the Devil” features a racy romp through Palm Beach’s 1990’s society scene and centers around the glamorous, yet illustrious, Chateau de la Mer restaurant. Aspiring journalist, David Fox, is in town to cover the restaurant’s silver jubilee, but quickly becomes obsessed with its owner, America’s most celebrated chef, Joseph Soderini di Avenzano. Fox is convinced that Avenzano has entered into a Faustian pact with the devil himself to achieve his vast fame and fortune. The ensuing drama centers around the conflict of good vs. evil and entrances with a rich tapestry of food, wine, lust, honor and betrayal. His journey to the edge of obsession provides an exhilarating view into the mental cat and mouse game between he and the Chef, who also becomes his romantic rival. Fox’s sexual escapades with the temptress Alessandra and the sumptuous descriptions of mouth-watering dishes such as Fettuce Carota, Vitello Cruja and the Chef’s pièce de résistance, Bedouin Stuffed Poussin, make this book a sensuously satisfying read.
“Friend of the Devil” is award-winning author Mark Spivak’s first novel!
An award-winning writer specializing in wine, spirits, food and culinary travel, Spivak is already the author of two non-fiction books, Iconic Spirits: An Intoxicating History (2012) and Moonshine Nation (2014). So why change course with a novel now? Spivak was kind enough to indulge my questions over lunch at 50 Ocean in Delray Beach.
“Becoming a novelist was the end game from the beginning,” Spivak shared. For the inspiration to make the leap, he credits Ernest Hemingway and Studs Terkel, “Hemingway was my biggest inspiration, I even had his poster up in my room.”
Spivak’s interest in the Faustian pact as the underlying theme for “Friend of the Devil” was inspired by 1930’s American blues singer-songwriter and musician, Robert Johnson. Also from rural Mississippi, the novel’s opening location, Johnson is believed to have made a Faustian pact with the devil to achieve success. While he received little commercial success during his short lifetime, Johnson was ultimately inducted into the Rock and Roll Hall of Fame and is widely recognized as a master of the Mississippi Delta Blues style. To this day, many legendary rock musicians, including Eric Clapton, cite his work as a great source of inspiration. “The paranormal aspect of that story really intrigued me,” Spivak explained, “the fact that Satan could be the salesman next door.”
When asked for an inspiring quote, Spivak referenced the song, “Won’t Get Fooled Again” by The Who. “I love the concept of being liberated from the need of sounding smart and stylish and just communicating.” The hardest part of writing this book? “You have to decide if you’re writing to express yourself or for people to read you. The hardest part was putting [the book] into the format to be read, you have to make some compromises and that was hard.”
In addition to dedicating “Friend of the Devil” to his wife, Carolann, Spivak includes a posthumous, “long overdue tip of the hat,” to novelist and former professor Frederick Busch followed by the quote, “Il miglior fabbro.” The Italian phrase translates as, “the better craftsman,” and while originally from Dante’s “Divine Comedy,” Spivak had other reasons for using it. “It was T.S. Eliot’s dedication to Ezra Pound for helping him edit The Waste Land,” he explained. While not directly involved in the editing of the book, Busch greatly influenced Spivak’s writing style and the book, “wouldn’t have turned out the way it did without his influence.”
When pressed on whether we’ll be seeing journalist David Fox or the enigmatic Chef Joseph Soderini di Avenzano again? “No I think I’ve already told that story, but I’ve got other things in the works.” Let’s hope so, we really look forward to seeing what Mark Spivak cooks up next!
Bon appétit,
The post Guilty Pleasure: Mark Spivak’s “Friend of the Devil” appeared first on The Glamorous Gourmet.
If it could only be like this always - always Summer, the fruit always ripe.
One of the things I love most about late Summer is the oodles of fabulous ripe fruit…especially my personal favorite, nectarines! There's just something about the smell of a perfectly ripe nectarine. When I hold it up to my nose, close my eyes and inhale, it's intoxicating, sweet perfume takes me back to childhood and happy Summer memories of plucking ripe nectarines straight off the tree and gobbling them down on the spot.
One of my favorite ways to enjoy the abundance of fruity deliciousness is through recipes that truly let the fresh ingredients shine. So, I'm super happy to share one of my favorite Summertime Sweets with you: Nectarine Thyme Crumble. There's just nothing like an uncomplicated crumble to showcase ripe Summer fruit! And thankfully, they couldn't be easier to make.
A crumble is a simple dessert consisting of cooked fruit topped with a crumbly mixture of butter, flour and sugar which is then baked in the oven until the topping is crisp and deliciously browned. The dish originated in Britain during World War II when the ingredients for pie pastry were scarce and it has remained popular to this day due to its utter yumminess. Of course in true GG fashion, I’ve made one boozy addition to glam up the flavors and included a delightfully frothy, Italian sparkling wine to pair it with.
You definitely need to serve a warm crumble with ice cream, which begins to melt the minute it hits the dessert - #sheerdeliciousness! In addition to nectarines, a crumble can also be made with a variety of fruits such as apples, blackberries, peaches, rhubarb and plums. I especially like baking them in a cast iron pan which gives the dessert a deliciously rustic touch and makes a great presentation but you can also use a glass baking dish instead.
For maximum enjoyment, use the ripest nectarines you can get your hands on. And be sure to purchase an extra one to indulge in as you slice the fruit for the recipe ~ it’s NO use trying to resist, nor should you have to! And whenever I make fruit desserts I like to add a little liqueur to enhance the flavor and bump up the complexity a notch. For this recipe, I add a little J Vineyards Pear Liqueur which beautifully enhances the flavor of the nectarines but feel free to use something you already have on hand - citrusy Grand Marnier or even a floral elderflower liqueur like St. Germain would also work nicely.
To pair with your Nectarine Thyme Crumble, I highly recommend a Moscato d'Asti, a delightfully frothy, semi-sparkling wine from Italy's Piedmont region. The Italians refer to this type of wine as "frizzante," meaning the wine is slightly sparkling and not quite as bubbly as Champagne.
And since the dessert itself is only lightly sweet, the wine's delicate flavors of peach, citrus and honey complement the crumble beautifully while the subtle, frothy effervescence adds a delightful texture to the pairing experience. Some of my favorite Moscatos include the Michele Chiarlo Nivole Moscato d'Asti and La Spinetta Moscato d'Asti "Biancospino" and "Bricco Quaglia."
I hope you enjoy this recipe for Nectarine Thyme Crumble as much as we do and I'd also love to know, what are YOUR favorite Summer flavors and/or desserts? Please let me know in the Comments section below! Just scroll on down there to the little box and let me know. xo
"SUMMERTIME SWEETS: NECTARINE THYME CRUMBLE"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 6
This recipe fits nicely in a 10" cast iron pan & pairs nicely with a Moscato d'Asti from Italy's Piedmont region.
Ingredients
6 ripe nectarines, thinly sliced
6 Tablespoons granulated sugar
1 1/2 Tablespoons freshly squeezed lemon juice
6 thyme sprigs, plus extra for garnish
3/4 cup all purpose flour
4 Tablespoons light brown sugar
2 Tablespoons wheat germ
1/4 cup butter, softened
1 Tablespoon pear brandy or other similarly flavored liqueur
Kosher salt
Instructions
) In a large bowl, toss the sliced nectarines, granulated sugar, lemon juice, thyme sprigs and a pinch of Kosher salt. Let marinate for 1 hour.
) Preheat over to 375 degrees. In another bowl, combine the flour, brown sugar, wheat germ and a pinch of Kosher salt. Work the softened butter into the mixture with your fingers until it has the consistency of sand. Spread the mixture out evenly on a baking sheet, making sure the clumps are of similar sizes so they cook evenly.
) Bake the streusel in the oven for approximately 10-15 minutes, stirring 1-2 times, until the mixture is lightly and evenly browned. Set aside to cool.
) Spoon the nectarine mixture, including the thyme and any accumulated juices, into a 10" cast iron pan. Bake for approximately 20 minutes, until the fruit is softened and the juices are bubbling.
) Scatter the streusel on top of the nectarine mixture in the cast iron pan and bake for an additional 5-10 minutes until browned and bubbly. Garnish with additional thyme sprigs and serve with generous scoops of vanilla ice cream.
One of the things I love most about late Summer is the oodles of fabulous ripe fruit. Specifically peaches, plums and, my personal favorite, nectarines! There’s just something about the smell of a perfectly ripe nectarine. If I hold it up to my nose, close my eyes and inhale, it’s intoxicating perfume just takes me back to childhood and happy Summer memories. One of my favorite ways to enjoy this fruity deliciousness is through recipes that really let the fresh ingredients shine. So, I’m super happy to share one of my favorite Summertime Sweets with you: Nectarine Thyme Crumble.
There’s just nothing like a crumble to showcase delicious Summer fruit! And thankfully, they couldn’t be easier to make. A crumble is simply a dessert consisting of cooked fruit topped with a crumbly mixture of butter, flour and sugar which is then baked in the oven until the topping is crisp and deliciously browned. The dish originated in Britain during World War II when the ingredients for pie pastry were scarce and it has remained popular to this day. A crumble is often served with ice cream, which begins to melt the minute it hits the warm dessert – sheer deliciousness! In addition to nectarines, a crumble can also be made with a variety of fruit such as apples, blackberries, peaches, rhubarb and plums. I especially like baking a crumble in a cast iron pan which gives it a deliciously rustic touch but you can always use a glass baking dish instead.
For maximum enjoyment, use the ripest nectarines you can get your hands on. Be sure to purchase an extra one to indulge in as you slice the fruit for the recipe – they are soooooo delicious! Whenever I make fruit desserts I really like to add a little liqueur to enhance the flavor and bump up the complexity. For this recipe, I add a little J Vineyards Pear Liqueur which beautifully enhances the flavor of the nectarines. If I’m using citrus, however, I’ll usually add some Grand Marnier, an orange-flavored liqueur made from a blend of Cognac brandy, distilled essence of bitter orange and sugar. Or, if I’m using raspberries and/or blackberries, I love to add some Chambord, a liqueur from the Loire Valley made from red and black raspberries, Madagascar vanilla, honey and cognac. By all means, feel free to experiment with different liqueurs you have on hand to discover combinations that makes your palate smile.
To pair with the Nectarine Thyme Crumble, I highly recommend a Moscato d’Asti from Italy’s Piedmont region. Since the dessert is not cloyingly sweet and allows the natural flavor of the fruit the shine through, this wine’s light sweetness and delicate flavors of peach, citrus and honey complement it nicely. These wines are also what the Italians call “frizzante,” or slightly sparkling. They are not quite as bubbly as Champagne, but have a subtle, frothy effervescence that adds a delightful texture to the wine as well as whatever it’s paired with. We especially like the Michele Chiarlo Nivole Moscato d’Asti and La Spinetta Moscato d’Asti “Biancospino” and “Bricco Quaglia“.
I hope you enjoy this Summertime Sweets recipe for Nectarine Thyme Crumble as much as we do! I’d also love to know, what are YOUR favorite Summer flavors and/or desserts that you enjoy this time of year? Please do tell in the Comments section below!
Bon appétit,
The post Summertime Sweets: Nectarine Thyme Crumble appeared first on The Glamorous Gourmet.
We're in the home stretch of Summer and it is H-O-T here in South Florida! Even as a native Floridian, I can't remember it ever feeling quite this hot and humid. Thankfully, the evenings have been rewarding us with a delightful coastal breeze that blows in off the ocean, offering a little respite from the scorching days. To combat the infernal temperatures, we've been opting for lighter, preferably chilled food and drink and for that reason, I really wanted to share this delicious Citrus, Honeydew, Fennel & Olive Salad that's become a Summer essential here at Chez Miskew.
This delightful salad offers a veritable symphony of Summer flavors and textures. Juicy wedges of ruby red grapefruit and orange complement the savory fennel while the plump, bright green Castelvetrano olives add a briny contrast that is ultimately refreshing. For those of you who also believe we eat with our eyes first, this salad is a sight to behold, featuring harmonious hues of pink, orange and green. In order to make this salad you'll need to know how to segment or supreme citrus. This is a super easy technique that you'll be so happy you mastered (check out this video from Saveur.com)! Before beginning, I highly recommend putting your citrus fruit in the fridge to chill for about 20-30 minutes (or even overnight) which will make it much easier to work with.
For wine lovers, a crisp, dry white or fruity, dry rosé is perfect for pairing with this Citrus, Honeydew, Fennel & Olive Salad. My recommendations include:
Minerally Sancerre or Pouilly-Fumé from France's Loire Valley
Dry, fruity Provencal rosé
Crisp Italian whites like Vermentino, Vernaccia or Verdicchio.
Fruity, citrusy California Sauvignon Blanc
Wines with crisp, citrusy notes will harmonize with the salad's flavors and you'll have a delightful pairing on your hands. This Citrus, Honeydew, Fennel & Olive Salad is so visually appealing it would make a great choice for al fresco entertaining or a romantic dinner at home a deux. No matter when you serve it, I hope you enjoy it as much as we do. What are your favorite foods to enjoy during the sweltering Summer months? Please let me know in the Comments section below!
“CITRUS, HONEYDEW, FENNEL + OLIVE SALAD”
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 4
Serve with a bright, crisp unoaked white wine such as Sauvignon Blanc or a dry, fruity Provencal rosé.
Ingredients
1 teaspoon grated orange zest
1 Tablespoon freshly squeezed orange juice
2 teaspoons freshly squeezed lemon juice
2 Tablespoons good olive oil, plus more for drizzling
1 1/2 lb. Honeydew melon, rind and seeds removed and very thinly sliced, preferably on a mandoline
1/2 fennel bulb, thinly sliced, preferably on a mandoline
1 Ruby red grapefruit, segmented
1 Navel orange, segmented
2-3 Tablespoons chopped fennel fronds
1/2 cup brined green olives (preferably Castelvetrano), pitted & very coarsely chopped
1/3 cup pistachios, shelled & coarsely chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese
Kosher salt & freshly ground black pepper
Instructions
) In a small plastic container with a tight-fitting lid add the orange juice, lemon juice and 2 Tbsp. olive oil. Shake vigorously to combine and then season with Kosher salt and pepper to taste. Set aside.
) Add sliced honeydew melon, fennel & olives to a large bowl, drizzle with a little of the vinaigrette and toss gently to coat.
) Transfer to serving bowl and top with orange zest, citrus segments and fennel fronds. Drizzle with more vinaigrette, sprinkle with grated Parmigiano-Reggiano cheese and season to taste with Kosher salt & freshly ground black pepper.
) Serve salad with any extra cheese and/or vinaigrette on the side.
We’re in the home stretch of Summer and it is H-O-T here in South Florida! Even as a native Floridian, I can’t remember it ever feeling this oppressively hot and humid. Thankfully in the evenings a delightful coastal breeze blows in off the ocean, offering a little respite from the scorching days. To combat the infernal temperatures, we’ve also been reaching for lighter, preferably chilled food and drink. For that reason, I really wanted to share this delicious Citrus, Honeydew, Fennel & Olive Salad that’s become a Summer essential here at Chez Miskew.
This delightful salad offers a veritable symphony of Summer flavors and textures. Juicy wedges of ruby red grapefruit and orange complement the savory fennel while the plump, bright green Castelvetrano olives add a briny contrast that is ultimately refreshing. For those of you who also believe we eat with our eyes first, this salad is a sight to behold featuring harmonious hues of pink, orange and green. In order to make this salad you’ll need to know how to segment or supreme citrus. This is a super easy technique that you’ll be so happy you mastered (check out this video from Saveur.com)! Before starting, put your citrus fruit in the fridge to chill for about 20-30 minutes (or even overnight) which will make it much easier to work with.
For wine lovers, a white or rosé wine with bright fruit and a crisp acidity would be the perfect choice to pair with our Citrus, Honeydew, Fennel & Olive Salad. A minerally Sancerre or Pouilly-Fumé from France’s Loire Valley or a refreshingly dry Provencal rosé would be fabulous. From the US, a California Sauvignon Blanc would also be a wonderful choice. Stick with a wine with crisp, citrusy notes which will harmonize with the salad’s flavors and you’ll have a delightful pairing on your hands.
This Citrus, Honeydew, Fennel & Olive Salad is so visually appealing it would make a great choice for al fresco entertaining or a romantic dinner at home a deux. No matter when you serve it, I hope you enjoy it as much as we do and that it offers you some solace from the heat this Summer. What are your favorite foods to enjoy during the sweltering Summer months? I’d love to hear so please let me know in the Comments section below!
Bon appétit,
The post Citrus, Honeydew, Fennel & Olive Salad appeared first on The Glamorous Gourmet.
While we often hear about wines that are highly allocated and impossible to find, it's not every day we hear the same about...gummy bears? Pouncing on the white hot rosé trend are the confectioners at high-end candy boutique, Sugarfina, whose Whispering Angel Rosé-infused gummy bears are undoubtedly the most coveted sweet of the Summer.
Yes, you read right, the über-popular Provencal Whispering Angel rosé that captured our palates a few years ago (please click here for more info) is now infused in delicious gummy candies! The rosé-infused gummy bears and roses join Sugarfina's existing line of alcohol-inspired candies which also includes Champagne bears, Peach Bellinis, Cuba Libres and Pale Ale Pints, however the rosé line seems to have taken off into the sugary stratosphere. The company's initial release of the "Rosé All Day Gummy Bears" in June 2016 sold out in under two hours and a second batch of "Yes Way Rosé Gummy Roses" released in early July was also - POOF- gone in a flash!"The wait list is currently over 12,000 people," says Annie Worthington, PR Representative for Sugarfina. So will there be enough gummy love to satisfy everyone? The company is currently pre-selling their "Yes Way Rosé" 2-piece Bento Box ($20) which includes the two aforementioned candies encased in separate, super-chic Lucite cubes (approx. 3.5oz each - see photos in this post) tucked into a signature pink and blue keepsake box. The Bento Box can even be gift wrapped with a handwritten note just in case you'd like to send one to your bestie. The "Rosé All Day" Party Pack ($50) is also on pre-sell and includes 6 small "Rosé All Day" gummy bear cubes. The Sugarfina website promises delivery of these items, "3-4 weeks after the end of the pre-sale."
But do these rosé-infused gummies really live up to all the hype? As a Certified Sommelier, Wine Judge and longtime lover of both rosé and gummies I would have to say "yes!" The beautiful, rosy pink gummy bears and roses have faint aromas of red berries and citrus while on the palate, flavors of strawberry, lychee and rose petals are gratifyingly sweet. A lively tartness balances out the sweet while also stimulating the taste buds, which keeps you reaching for that next gummy. The Lucite cubes also keep the candies perfectly fresh and, once opened, they come apart easily and have a heavenly chewy, gummy texture. The flavor really does mirror the Whispering Angel Rosé, but do NOT expect to feel a buzz when eating them! While the candies are infused with the wine, all the alcohol is burned off during the cooking process, so these are officially NON-alcoholic candies.
So if you're a fan of Whispering Angel Rosé or you feel like indulging in some glamorous gummy bears or BOTH (like me!), go ahead and jump on the candy bandwagon so you too can "Rosé All Day!" If you're in South Florida, Sugarfina has a location at the Aventura Mall that's celebrating its 4th Birthday on August 5th. Of course, you can also just pop over to their website to place your order as well. If you've had a chance to sample the Whispering Angel Rosé-infused gummy bears I'd love to hear what you think, so please feel free to speak your mind in the Comments section below.Bon appétit,
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