“If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.” – James Beard I am inclined to agree with the late James Beard so this installment of “Fast & Fabulous” features Provençal Pork Chops, a recipe which incorporates the delicious flavors of the... Read More
The post Fast & Fabulous: Provençal Pork Chops & a Delicious Rhône Red! appeared first on The Glamorous Gourmet.
“If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.” – James Beard
I am inclined to agree with the late James Beard so this installment of “Fast & Fabulous” features Provençal Pork Chops, a recipe which incorporates the delicious flavors of the South of France and juicy, pan-seared pork chops. As with all of our Fast & Fabulous recipes, it can be prepared in well under an hour and we’ve also included a Sommelier-selected wine pairing to further enhance your enjoyment of the dish.
Which type of pork chop to use in this or any other recipe basically comes down to personal preference. Personally, I’m a fan of “bone-in” chops as opposed to “boneless” since meat cooked on the bone is practically guaranteed to be succulent and juicy while boneless cuts can dry out faster resulting in tougher meat. There are a variety of bone-in and boneless choices, for instance pork loin chops (pictured above) are cut from the center of the loin, the strip of meat that runs from the pig’s hip to shoulder, and consist of a small portion of the tenderloin separated from the loin by a T-shaped bone. Pork rib chops don’t contain any of the tenderloin and are taken from the area closest to the rib so the bone is off to one side. Boneless pork chops are cut from the area above the loin chops and the thickness of all of these types of chops ranges from about half an inch to two inches. Cooking time will depend on how thick they are and if they have a bone or not, bone-in takes longer. While this recipe calls for bone-in pork loin chops, feel free to use whichever type you prefer, keeping in mind boneless chops will cook faster.
This recipe also calls for Herbes de Provence, a delightfully fragrant and flavorful mixture of dried herbs indigenous to the eponymous historic province in southeast France. The mixture typically includes rosemary, thyme, oregano, marjoram, savory and lavender and is often sold in traditional Provençal clay jars. Herbes de Provence makes an excellent seasoning for chicken, fish or pork and works deliciously well with the flavors in this dish. I like to serve the Provençal Pork Chops over a bed of cous cous to catch all the delicious sauce and pair it with the 2013 Saint Cosme Côtes du Rhône ($15, Wine Atelier), a medium-bodied Syrah from the Southern Rhône with plenty of personality at a very affordable price.
Cheers,
“Provençal Pork Chops”
Serves 4
4 Tbsp. good olive oil
4 1-inch thick bone-in center cut pork loin chops
1 yellow onion, thinly sliced
1 28-ounce can diced tomatoes
2 teaspoons Herbes de Provence
1/4 teaspoon red pepper flakes or to taste
1 Tablespoon chopped fresh Italian parsley
Kosher salt & freshly ground black pepper
Heat the olive oil in a large skillet over med-hi heat. Pat the chops dry and season both sides with Kosher salt and freshly ground black pepper. Once the oil in the skillet is hot, add the chops to the pan and cook for 3 minutes on each side until golden brown. Transfer chops to a plate and tent with foil to keep warm.
Add the sliced onion to the same pan and sauté over medium heat until softened, approximately 5-7 minutes. Add tomatoes with their juices, Herbes de Provence, and red pepper flakes to the pan and stir well to combine. Cover the pan and simmer until the flavors have melded and the juice has thickened slightly about 20-25 minutes, stirring occasionally.
Return the pork chops to the pan with any accumulated juices and simmer until chops are heated through, about 5 minutes. Season to taste with salt and pepper and garnish with chopped parsley before serving.
The James Beard Foundation's annual Chefs & Champagne fundraiser was recently held in Sagaponack, New York, at the idyllic Wölffer Estate Vineyard. The event featured a food and wine tasting complete with an endless supply of Taittinger Champagne, wines from Wölffer Estate Vineyard, and Stella Artois Belgian lager paired with the cuisine of some of the best Chefs on the east coast. This year's Honoree was James Beard Award–winning chef, restaurateur, cookbook author, and celebrity TV personality, Bobby Flay. Accompanied by his wife, actress Stephanie March (who portrayed ADA Alexandra Cabot on the TV series Law & Order SVU), the smartly dressed Flay mixed and mingled with revelers throughout the evening.
Flay's culinary career began as a 17-year-old cook at Joe Allen’s in NYC and since debuting on Food Network in 1994 he has continuously hosted programs that educate viewers about American fare. Beginning with the 1996 premiere of his first show, Grillin’ & Chillin’, Flay’s two decades of TV experience include a variety of Food Network and Cooking Channel programs such as Iron Chef America and his newest show, Beat Bobby Flay. In addition to his latest TV show, Flay's sixth fine dining restaurant, Gato, opened earlier this year in New York City’s NoHo district. As this year’s honoree, Flay joins the ranks of such gastronomic greats as Julia Child, Daniel Boulud, Thomas Keller, Wolfgang Puck, and Emeril Lagasse.
At the tasting, an array of culinary delights beckoned from each station created by a select group of approximately 35 Chefs, many from JBF Award–winning restaurants. Each dish was better than the next and some of our favorites included Tuna Crudo with Kizami Wasabi, Olives and Basil from Chef Chris Jaeckle of all'onda, NYC; Mushroom and Goat Cheese-stuffed Zucchini Flower with Romesco Sauce from Chef John Mooney of Bell, Book and Candle, NYC and Bidwell in Washington, DC; Achiote-Marinated Carolina Shrimp with Guacamole from Chef Marc Meyers of Cookshop, Five Points, and Hundred Acres in NYC; Za'atar Grilled Lamb Chops with Tabbouleh and Greek Yogurt from Chef Steve Van Der Merwe of Celebrity Cruises; and Florida's own Chef Lindsay Autry and her delicious Deviled Crab with Summer Vegetable Slaw, Melba Toast and Hot Sauce.
In addition to savory dishes, decadent sweets were also on hand including Passion Fruit Mousse with Blueberries and Crispy Meringue from Pastry Chef Deborah Racicot of Narcissa, NYC and Tristar Strawberry-Valrhona Dulcey Blond Chocolate Tarts with Marshmallow and Lemon Verbena from Pastry Chef Stephen Collucci from Collicchio & Sons, NYC.
During her remarks, James Beard Foundation President, Susan Ungaro, applauded Flay for his commitment to the organization, calling him a "Superman" and acknowledged the large crowd of attendees and participating Chefs at the evening's sold out event as a "testament to your talent." Flay went on to toast Julia Child, commending her for the idea she had to preserve James Beard's house after his passing almost thirty years ago, transforming it into a place where American Chefs are celebrated. He also added a heartfelt thanks "to my brothers and sisters who are serving the most incredible food tonight. Everybody who's in an apron, the Chefs, the Sous Chefs, thank you so much from the bottom of my heart, I appreciate it." (to view a video of Flay's full remarks, please click here).Funds raised at the event help support the foundation’s wide variety of initiatives, including culinary student scholarships and the organization's annual food conference on sustainability, public health, and nutrition. The recipient of the 2014 Christian Wölffer Scholarship which supports students of food and wine was also announced and went to Samantha Whitlam who will be using the scholarship to attend the Intensive Sommelier Course at the International Culinary Center (ICC). As of 2013, the James Beard Foundation has awarded more than $4.6 million in financial aid to 1,570 recipients throughout the country.
For good reason, the James Beard Foundation's annual Chefs & Champagne event is widely considered the East End's premier Summertime culinary event - I'm already looking forward to next year! For more information on the event or the James Beard Foundation please click here.Bon appétit,
The James Beard Foundation’s annual Chefs & Champagne fundraiser was recently held in Sagaponack, New York, at the idyllic Wölffer Estate Vineyard. The event featured a food and wine tasting complete with an endless supply of Taittinger Champagne, wines from Wölffer Estate Vineyard, and Stella Artois Belgian lager paired with the cuisine of some of the best Chefs on the east... Read More
The post Chef Bobby Flay Honored at James Beard Foundation’s “Chefs & Champagne” Event! appeared first on The Glamorous Gourmet.
The James Beard Foundation’s annual “Chefs & Champagne” fundraiser was recently held in Sagaponack, New York, at the idyllic Wölffer Estate Vineyard. The event featured a food and wine tasting complete with an endless supply of Taittinger Champagne, wines from Wölffer Estate Vineyard, and Stella Artois Belgian lager paired with the cuisine of some of the best Chefs on the east coast. This year’s Honoree was James Beard Award–winning chef, restaurateur, cookbook author, and celebrity TV personality, Bobby Flay. Accompanied by his wife, actress Stephanie March (who portrayed ADA Alexandra Cabot on the TV series Law & Order SVU), the smartly dressed Flay mixed and mingled with revelers throughout the evening.
Flay’s culinary career began as a 17-year-old cook at Joe Allen’s in NYC and since debuting on Food Network in 1994 he has continuously hosted programs that educate viewers about American fare. Beginning with the 1996 premiere of his first show, Grillin’ & Chillin’, Flay’s two decades of TV experience include a variety of Food Network and Cooking Channel programs such as Iron Chef America and his newest show, Beat Bobby Flay. In addition to his latest TV show, Flay’s sixth fine dining restaurant, Gato, opened earlier this year in New York City’s NoHo district. As this year’s honoree, Flay joins the ranks of such gastronomic greats as Julia Child, Daniel Boulud, Thomas Keller, Wolfgang Puck, and Emeril Lagasse.
At the tasting, an array of culinary delights beckoned from each station created by a select group of approximately 35 Chefs, many from JBF Award–winning restaurants. Each dish was better than the next and some of our favorites included Tuna Crudo with Kizami Wasabi, Olives and Basil from Chef Chris Jaeckle of all’onda, NYC; Mushroom and Goat Cheese-stuffed Zucchini Flower with Romesco Sauce from Chef John Mooney of Bell, Book and Candle, NYC and Bidwell in Washington, DC; Achiote-Marinated Carolina Shrimp with Guacamole from Chef Marc Meyers of Cookshop, Five Points, and Hundred Acres in NYC; Za’atar Grilled Lamb Chops with Tabbouleh and Greek Yogurt from Chef Steve Van Der Merwe of Celebrity Cruises; and Florida’s own Chef Lindsay Autry and her delicious Deviled Crab with Summer Vegetable Slaw, Melba Toast and Hot Sauce.
In addition to savory dishes, decadent sweets were also on hand including Passion Fruit Mousse with Blueberries and Crispy Meringue (above, right) from Pastry Chef Deborah Racicot from Narcissa, NYC and Tristar Strawberry-Valrhona Dulcey Blond Chocolate Tarts with Marshmallow and Lemon Verbena (above, left) from Pastry Chef Stephen Collucci from Collicchio & Sons, NYC.
During her remarks, James Beard Foundation President, Susan Ungaro, applauded Flay for his commitment to the organization, calling him a “Superman” and acknowledged the large crowd of attendees and participating Chefs at the evening’s sold out event as a “testament to your talent.” Flay went on to toast Julia Child, commending her for the idea she had to preserve James Beard’s house after his passing almost thirty years ago, transforming it into a place where American Chefs are celebrated. He also added a heartfelt thanks “to my brothers and sisters who are serving the most incredible food tonight. Everybody who’s in an apron, the Chefs, the Sous Chefs, thank you so much from the bottom of my heart, I appreciate it.” (to view a video of Flay’s full remarks, please click here).
Funds raised at the event help support the foundation’s wide variety of initiatives, including culinary student scholarships and the organization’s annual food conference on sustainability, public health, and nutrition. The recipient of the 2014 Christian Wölffer Scholarship which supports students of food and wine was also announced and went to Samantha Whitlam who will be using the scholarship to attend the Intensive Sommelier Course at the International Culinary Center (ICC). As of 2013, the James Beard Foundation has awarded more than $4.6 million in financial aid to 1,570 recipients throughout the country.
For good reason, the James Beard Foundation’s annual “Chefs & Champagne” event is widely considered the East End’s premier Summertime culinary event – I’m already looking forward to next year! For more information on the event or the James Beard Foundation please click here.
Cheers,
The post Chef Bobby Flay Honored at James Beard Foundation’s “Chefs & Champagne” Event! appeared first on The Glamorous Gourmet.
One of the many things I love about living in South Florida is if you're in the mood to explore you can hop in your car, drive two hours in any direction (well, except east) and find yourself somewhere with a distinctly different "feel" and its own unique foodie vibe. As the Summer draws to a close, now is a great time to explore our state and all it has to offer before the craziness of season commences. Over the next few weeks I'll be profiling some fun Florida Glamorous Getaway destinations to explore.Recently, my husband and I had the opportunity to explore Tampa's newly debuted Epicurean Hotel, an establishment dedicated to two of my favorite things: food and wine. The 137-room hotel, part of The Autograph Collection by Marriott, is dedicated to creating a unique "experience for the senses" for each guest. So with these lofty aspirations can this new concept possibly live up to its goal? Absolutely!
Opened in December 2013, the hotel is a collaboration between Bern's Steak House and Mainsail Lodging and Development Group. Bern's Steak House is a storied Florida landmark, established by Bern and Gert Laxer in the 1950's that has definitely stood the test of time. It is widely known among wine lovers for having one of the world's largest wine lists and its extensive wine cellar, featuring a treasure trove of collectible wines from around the world, can be toured upon request. As a guest of the hotel, it's safe to indulge in Bern's vinous cornucopia without fear of driving under the influence since the Epicurean Hotel is conveniently located directly across the street.
The Epicurean's lobby serves as the perfect introduction to its theme, the backdrop of the check-in desk is a collage of wooden wine crates from some very well known producers. Directly across the lobby is the hotel's wine boutique, Bern's Fine Wines & Spirits, which features rows and rows of vinous selections. Casually leaning against the lobby wall are two bicycles bedecked with wicker saddle baskets, perfect for toting a picnic lunch and a bottle of rosé to a nearby park. The hotel's main restaurant, Élevage, named after the winemaking process, is also located on the first floor, accessible through a stylish corridor of seating vignettes. To the left of the restaurant's entrance is the hotel's state of the art teaching facility where technique classes are frequently held, covering a variety of food and wine topics. Thus far every square inch of the Epicurean exudes food and wine yet rather than feeling grandiose or intimidating, the overall vibe is friendly and welcoming.
We checked into our room in the late afternoon, a stylishly appointed Junior suite which overlooked the entrance to Bern's. After getting settled we headed up to Edge, the hotel's rooftop bar, to enjoy the sunset and a selection of hand-crafted cocktails. While artisanal cocktails are frequently a stumbling block for many establishments they definitely weren't here! Behind the bar a bevy of "mixologists" deftly assembled drinks from an assortment of imaginative ingredients including dried pink rosebuds, paper thin cucumber slices, honeycomb and a variety of premium liquors. Support staff worked in tandem to provide timely and excellent service as well as wonderful selection of food and drinks. Signature drinks included my personal favorite, the Ma Cheri ($15), a blend of Hendrick's Gin, St. Germain, and Crispin Rose liqueur while Steve opted for the CLUBber Lang ($12), a riff on the classic Negroni featuring small batch twelve year aged Canadian Club and Averna that certainly packed a punch! The snack menu offered tasty small plates with some imagination featuring dishes such as Marcona almonds with sea salt and lavender as well as short rib flatbread with porcini mushrooms and Grana Padano. As the sun was setting it was difficult to pull ourselves away for our reservation at Bern's!
After a decadent dinner at Bern's consisting of a selection of caviar, steaks and wines which included White Burgundy and a Right Bank Bordeaux we wandered over to Chocolate Pi, the Epicurean's pâtisserie (aka bakery) and coffee shop, for a little something sweet. Executive Pastry Chef Kim Yelvington's passion for French confections was immediately evident in the colorful display of macarons and homemade marshmallows in sophisticated flavors such as St. Germain Elderflower, Champagne and Lychee Passionfruit. Intricately decorated and delicious looking chocolates were also displayed as well as a variety of sodas, coffee and teas - talk about feeling like a kid in a candy store! We sampled a selection of marshmallows and macarons which were well-executed and delicious: the macarons had crispy outer shells and chewy centers while the marshmallows were fluffy and delicately flavored.
After dinner at Bern's, room service was in order the next morning and we selected from the hotel's extensive in-room dining menu choosing the Shrimp & Grits with peppers, scallion, pork belly and soft cooked egg and Sesame Granola with Greek yogurt, honeycomb, and huckleberry jam. Both dishes were delicious and flavorful, the tender shrimp were nicely enhanced by the smoky pork belly while the runny egg yolk added to the dreamy texture of the grits. The sesame granola also had a delightful crunch complemented by the sweet, sticky honeycomb and jam. Our room service experience definitely had us looking forward to dinner at Élevage!
That afternoon a massage was on the agenda and even the hotel's spa, Spa Evangeline, exuded a vinous theme! The space itself was small and inviting and the far wall is adorned with wine corks arranged in a two-by-two pattern. Spa Sommeliers were available to guide you towards an optimal treatment selection or to help you customize one to suit your specific needs. The spa's two product lines are, Caudaulie, one of my personal favorites founded in 1995 by Mathilde and Bertrand Thomas of Château Smith Haut Lafitte in Bordeaux, France and FHF, Farm to Table featuring FarmHouse Fresh, a line of natural and organic bath and body products made in Texas with southern vintage flair. The spa's selection of Signature services makes use of herbs from the hotel's living "herb walls" found on the premises. Some treatments are inspired by the desserts from Chocolate Pi including the Dulce Delight which uses a caramel coffee salt scrub to energize and exfoliate. I chose the Swedish Epicurean massage ($110 for 50 minutes; $174 for 80 minutes) which utilized the Caudalie Divine Oil, a blend of grapeseed, hibiscus, sesame, and argan oils with a lovely, subtle floral fragrance. The oil and my very skilled masseuse made the experience extremely enjoyable and relaxing, so relaxing I couldn't resist purchasing a bottle of the Divine Oil to take home with me.By dinnertime we were ravenous and happily seated upon check in at Élevage, which features the cuisine of 2012 and 2014 James Beard "Best Chef South" Semi-Finalist, Executive Chef Chad Johnson. Johnson has an uncanny ability to reexamine classic cuisine from around the world and elevate it with a modern twist which is why Élevage has been aptly described as, "where nostalgia meets nouveau." The high level of service we had encountered since arriving at the hotel was immediately evident. The hospitable and enthusiastic manager and wait staff seemed genuinely happy to be working as part of this culinary concept. The wine list offered nice diversity yet wasn't overwhelming in terms of options although it definitely could be. Since the hotel is "related" to Bern's Steak House they could've easily dropped a 5 pound wine list in our laps, but thankfully this was already skillfully whittled down. In addition to the regular list they also offer a selection of featured wines and we opted for the 2011 Vincent Girardin Puligny-Montrachet, a white Burgundy which paired very nicely with the selection of dishes we sampled.The menu featured a selection of dishes with diverse ethnic influences as well as edgier interpretations of classic comfort food including Pork n' Beans, Welsh Rarebit, and Tuna Casserole. We started with a round of small plates including Deviled Eggs with blackened blue crab, BBQ Gulf Oysters with sweet chili butter, and Rabbit Rillette with foie gras mousse, cornichon and crostini. The deviled eggs had only small bits of fresh (non-blackened) crabmeat placed on top of the filling and while tasty, the flavor of blackened crab was noticeably absent. The Gulf Oysters on the other hand were generously sized and painted with a bright red, mouth-watering sauce that had us duking it out for the third one - delicious! While the rillette was a little too chilled when it arrived at the table and therefore difficult to spread, it warmed up quickly and was quite delicious. We even requested extra bread to ensure there wasn't a bite of it left.
For our second round, we ordered the Scallops Grenobloise with capers, meyer lemon and goat's milk beurre noisette and the Escargot Risotto with parsley, lemon and toasted garlic emulsion. The scallops were beautifully presented with giant caper berries and capers dressed in a delicious sauce that was seasoned to perfection. The escargot risotto was a vibrant shade of green albeit with great flavor that was nicely complemented by the clever use of the toasted garlic foam. The texture of the risotto and escargot made for a nice mouthfeel as well. Due to our heavy meal the night before we decided to call it a night and popped over to Chocolate Pi again for some more of those macarons. All in all the meal at Élevage was fun, flavorful and relatively reasonably priced (especially compared to Bern's) but just needed a little more attention to detail to really knock it out of the park.Whether you're in the mood for culinary exploration, a relaxing spa treatment, sleeping in and enjoying room service, or taking any number of Epicurean classes (click here for current schedule) The Epicurean Hotel makes an ideal weekend getaway for the culinarily inclined. The hotel is currently offering a special through September 15 which you can read more about by clicking here.The Epicurean Hotel1207 S. Howard AvenueTampa, FL 33606813.999.8700 www.epicureanhotel.com
One of the many things I love about living in South Florida is if you’re in the mood to explore you can hop in your car, drive two hours in any direction (well, except east) and find yourself somewhere with a distinctly different “feel” and its own unique foodie vibe. As the Summer draws to a close, now is a... Read More
The post Glamorous Getaways: The Epicurean Hotel in Tampa, Florida! appeared first on The Glamorous Gourmet.
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