Chef Marcus Samuelsson Honored at James Beard Foundation's "Chefs & Champagne" Event

Last Saturday marked the James Beard Foundation's 27th annual "Chefs & Champagne," the Hamptons most glamorous Summer food and wine event, not to mention one of my favorites!The bucolic bliss of Wölffer Estate Vineyards located in picturesque Sagaponack once again provided the perfect backdrop for this uber-chic culinary fête which featured the cuisine of some of the country's best Chefs paired with delightful bubbly from Champagne Barons de Rothschild and a selection of Wölffer Estate's eponymous wines.Past honorees of this prestigious event have included culinary icons such as Martha Stewart, Bobby Flay and John Besh, and this year's honoree was no exception. Chef Marcus Samuelsson is a multiple James Beard Award-winning Chef, author, philanthropist and restauranteur who's been dazzling diners and critics alike with his multicultural cuisine since his arrival in New York City in the early '90's.Born in Ethiopia, Samuelsson and his sister survived a harrowing early childhood and were ultimately adopted into a nurturing Swedish family. His maternal grandmother Helga was the inspiration for his love of cooking, introducing him to ingredients such as lingonberries and blueberries for the first time as a young child.After studying at the Culinary Institute in Sweden, Samuelsson ultimately landed an apprenticeship at Manhattan's Aquavit in the early '90's. It was here, in 1995 that he became the youngest Chef to ever receive a 3-star restaurant review from the New York Times. Following this distinction, Samuelsson's career blossomed and, to date, his impressive accomplishments include five James Beard Awards, numerous cookbooks and an array of restaurants which began with Red Roosterin 2010 established in his adopted hometown of Harlem where he currently lives with his wife, model MayaHaile, and young son, Zion.In addition to opening two more restaurants in Harlem (Ginny's Supper Club and Streetbird Rotisserie), Samuelsson also currently has restaurant projects in Bermuda, Sweden, Norway, Finland, Chicago and, most recently, London. Samuelsson also devotes a significant amount of time to philanthropic work benefiting charities such as the Three Goats Organization, C-CAP and UNICEF.I was fortunate to have the chance to speak with the nattily dressed Chef before the big event and get his take on everything from his favorite Summer flavors to figure skating:Q: Have you been enjoying your time in the Hamptons?A: "I got here just a couple of days ago. I always love to come out but it’s been such a busy year I haven’t been able to come out that much. Chefs and Champagne is such a great anchor event to link the city Chefs with what’s going on out here so I’m excited to be here."Q: What are your favorite Summer flavors?A: "I was actually cooking with my friend [Chef] Marc Murphy last night and all day we were putting beautiful wild salmon on the grill, lamb chops, eggplant, tomato, corn and zucchini. In the Summer, especially out here, you just want to eat really light and delicious."Q: How about a wine or cocktail that feels like ‘Summer’ to you?A: "Well we’re at Wölffer Estate and they have one of the best rosés you can have so why not that? It’s light, it’s bright and I drink rosé basically from March to October but in Summertime it’s even better."Q: What does it mean to be honored at Chefs & Champagne this year?A: "It’s such a huge honor for me and my team. I look at the success of the foundation and all the young, ambitious Chefs that have aspired to be here and that’s something I hold on to and then pass on to someone else. This idea between mentor & mentee is something the foundation really aspires to and I think successfully achieves."Q: Of your many accomplishments, is there one that stands out above them all?A: "My wife and I were blessed with our son Zion last year and he’s with us here today. So for him to slowly start seeing my world in terms of cooking and I cook with him so he would definitely be number one."Q: Your cooking has such a multicultural influence, is there anywhere you’ve traveled recently that’s really inspired you?A: "We just opened Red Rooster, London and London’s food scene is similar to New York in terms of diversity but just tastes and eats very differently. I think it’s a great food scene, especially Middle Eastern food in London is really delicious, Persian food is fantastic and a couple of the dishes we might not have in New York so much – there’s so much you can see in London and I love that."Q: Do you have a favorite culinary quote or words to live by?A: "My favorite Chef Leah Chase always says, 'And still I cook.' No matter what happens around her, 'And still I cook.' And I feel that, as a Chef, no matter what crazy turbulence goes on in the world, we can disagree or agree with certain things but when I go back to the kitchen and I’m gonna make you happy, I feel centered, I feel I can do this. We all need that gravity to hold on to and for me, it’s cooking."Q: What’s one thing people would be surprised to know about you?A: [Thinks for a minute and laughs] "Growing up in Sweden with two sisters I did a lot of ice skating. Ballerina ice skating. I was not good at it but there are good pictures that I think might even be in the Internet."Another milestone was also being marked at this year's Chefs & Champagne. It was officially the last for James Beard Foundation President, Susan Ungaro who announced earlier this Summer she would be stepping down after eleven years with the organization.Ungaro did much for the foundation during her tenure including developing the Chefs & Champagne event into a "party with a purpose." I had the chance to speak with her about her experience and accomplishments before the event and I look forward to sharing more with you in this month's "Inspiring Women of Food & Wine" so please stay tuned.After the interviews, we mixed and mingled with the glamorous crowd sipping Champagne and rosé and sampling all the Chefs' delectable dishes. Here are my Top 10 Favorites:1.) Chef George Mendez's (Aldea & Lupolo, NYC)Chilled Shellfish Broth with Sea Urchin, Melon & Shiso: the layered complexity of the flavorful broth was the perfect vehicle for the textures of the sea urchin, mussels and other shellfish. 2.) Chef Shane McBride's (Balthazar & Augustine, NYC) Rabbitt Rillettes with Summer Vegetables & Pickles: the rich flavor and texture of the rabbit was balanced nicely by the bright, fresh vegetables and tangy acidity of the pickles. 3.) Chef Oliver Lange's (Zuma, NYC) Wagyu Beef Tartare with Saikyo Miso Buns & Australian Black Winter Truffles: a decadent bite that featured silky and incredibly flavorful beef tartare beautifully highlighted by paper-thin shavings of fragrant, earthy black truffle. 4.) Chef Todd Richards' (Richards' Southern Fried, Atlanta) Lamb Merguez Sausages with Watermelon, Pickled Rind, Shiso & Coffee: this combination is Summer perfection featuring classic sausage and watermelon paired with unexpected textures and flavors of the pickled rind, shiso and coffee. 5.) Chef Marcus Samuelsson's (Red Rooster, NYC) Jerk Pork Belly with Stone Fruit, Pickled Cabbage & Cornbread Crisp: the master of flavor did it again, creating a truly memorable bite packed with flavor that kept us coming back for more (...and more). 6.) Chef James Ahearn's (Verde Wine Bar, Deer Park, NY) Foie Gras Torchon with Wagyu Beef Pastrami & Cocuzza Squash: the decadent, creamy texture of the foie gras was complemented beautifully by the flavorful pastrami, squash and crispy, toasted topping. 7.) Chefs Jeffrey McInnis & Janine Booth's (Root & Bone, NYC; Stiltsville Fish Club, Miami) Shrimp and Grits with Melted Tomatoes, Charred Corn, Pickled Onions & Bacon-Beer Jus: a deliciously complex and flavorful twist on the classic Southern dish! 8.) Chef Brian Cheewing's (Wolffer Kitchen, Sag Harbour) Chilled Corn Soup with Duck Confit & Black Truffle: Cheewing's dishes never disappoint, delighting both the eyes and the palate with an incredibly thoughtful and flavorful combination of ingredients. 9.) Pastry Chef Brit Marie Culey (Coquette, Cleveland) Smoked Ohio Peaches Elderflower Crémeux with Champagne Chartogne-Taillet Rosé Aspic. A synergy of deliciousness which takes a classic Summer ingredient and kicks it up five notches with a glamorous French twist! 10.) Pastry Chef Abby Swain's (Fowler & Wells, NYC) Lemon Posset with Blueberries & Cornmeal Cake: a delightful bite that embodied the essence of Summer with it's juicy blueberries, creamy posset and toothsome cornmeal cake.Towards the end of the evening, all participating Chefs gathered in the field behind the event for a group photo. As the Press lined up to get our photos, the mischievous Samuelsson playfully doused us with Barons de RothschildChampagne. In the photo above you can glimpse his devilish grin right before he made it rain Champagne!Cheers to the James Beard Foundation on another magical evening and please stay tuned for more information on this "party with a purpose" with the fabulous Susan Ungaro.Bon appétit,

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Postcards from La Pitchoune: Day 3 of The Courageous Cooking School

After an evening of Champagne and deliciousness (for all the deets on Day 1 or Day 2please click the links) somehow we all managed to make it to our morning cooking class on time. Of course it helped that the kitchen was right outside our bedroom doors. And we could wear our comfy PJs and/or yoga clothes!Day 3 began with Chocolate Fondants. You know those decadent chocolatey little cakes with the melty chocolate centers that ooze out when you greedily dig into it with your fork? Yeah, that was how we started Day 3. Chef Dominie guided us through the proper steps of combining the melteddark chocolate, butter, eggs, sugar, flour and cocoa and the subsequent dividing of the heavenly concoction between our generously greased and cocoa-ed baking tins.Then we focused on some classic French sauces including hollandaise and aioli. Chef Sandrine demonstrated her tried and true recipe for hollandaise which was so incredibly creamy and luscious it caused a feeding frenzy among us. Ok, maybe it was mostly me who couldn't control myself BUT it just so happened to be ready precisely when Steve and I pulled our Artichokes Confit out of the oven. Is it really MY fault if they taste so good slathered with hollandaise?I had never even made artichokes before but I was so inspired by them at the Antibes market. And what better place to attempt uncharted culinary territory than The Courageous Cooking School? It turns out with a little guidance and some teamwork with the Hubs, it wasn't so difficult after all.We simply trimmed the bottoms, giving the artichokes a flat surface to rest on, popped them in a baking dish and seasoned them liberally between all of their triangular, serrated leaves with extra virgin olive oil, sherry vinegar, sea salt and pepper. They emerged from the oven a burnished greenish-brown and the flesh inside each leaf was incredibly succulent and flavorful.We were also tasked with using the ingredients on hand to come up with side dishes to serve with the evening's meal, a very special Salt-Baked Fish prepared by Makenna. Steve and I decided on a variation of PotatoesLyonnaise featuring thinly sliced potatoes and caramelized onions sauteed in butter and then garnished with chopped fresh herbs.After all of our dishes were prepped, we headed out for another field trip to a very unique winery. We took the scenic route east through the undulating hills of the South of France, passing oodles of charming towns, each more inviting than the next.Approximately 45 minutes later, we pulled into the driveway of Domaine des Hautes Collines located in Saint-Jeannet, one of the Perched Villages of the Cote d'Azur. Founded in the 12th and 13th centuries, these charming villages were founded when coastal inhabitants fled inwards to protect their families from marauders and pirates. While not so much an issue today, these hilltop villages provide dramatic views of the beautiful coastline.Lining the driveway of the chateau were large glass vessels filled with white and red wines. Little did we know, these vessels are key to producing the winery's unique offerings which include white, rosé, red and late harvest wines.We were greeted by Proprietor Georges Rasse, an affable, mustachioed gentleman who, together with his brother Denis, took over the winery for their father in 1986. Rasse spoke very passionately about his wines and the region, informing us the area has been making wine since the days of the Romans.Today, the 4 hectare estate grows a wide assortment of grapes including Chardonnay, Ugni Blanc, Semillon, Rolle, Braquet, Malbec, Merlot, Mourvèdre, Syrah, Grenache, Cabernet Sauvignon and Gamay.What makes Rasse's wines so unique, however, is how he incorporates one of wine's supposed "enemies" in the winemaking process: namely the sun! Rasse fills the clear glass vessels with his wines and then exposes them to direct sunlight, sometimes for up to three months, before they are bottled or transferred to oak barrels. He claims this sunlight exposure helps to stabilize and purify the wines thereby reducing the need for sulfites or other preservatives.We thoroughly enjoyed touring the winery and listening to Rasse's interesting history making wine in this special region. We also tasted through a selection of his offerings including a white, two rosés, two red wines and a late harvest Semillon before it was time to head back to La Pitchoune (more on these wines later!).The pièce de résistance of the evening's meal was Makenna's Salt-Baked Fishwith Stuffed with Lemon and Herbs served with a dreamy, garlicky aioli. While it might sound (and look) quite glamorous, this is actually an ancient way of cooking and once you get the hang of it, it's actually quite easy.Makenna chose a beautiful fresh dorade for the recipe although snapper, sea bass or bream would work just as well. She proceeded to make the salt crust mixture out of raw eggs, fennel or corianderseeds, lemon peel, water and of course kosher or grey salt. When fully combined, the mixture had the consistency and weight of wet sand.The cleaned fish was then stuffed with fresh, citrusy lemonslices and an assortment of fresh herbs including rosemary, thyme and parsley. The stuffed fish was then laid upon a baking sheet already covered with the salt mixture and then enveloped in the briny, citrus studded crust.The result was a succulent fish seasoned to perfection - it didn't taste over salted at ALL! The garlicky aioli was the perfect accompaniment as was the array of side dishes we had all made including our Potatoes Lyonnaise, a delicious Quinoa Salad, delightful Rice Pilaf with Toasted Almonds and RoastedAsparagus with a spicy, flavorful Romesco Sauce.As I drifted off to sleep that night, I couldn't help but think we only had one full day left at La Pitchoune. Thankfully, between my contentedly full stomach and rosé wine haze I decided to worry about that tomorrow.Bon appétit,

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Moroccan Chicken Tagine with Preserved Lemons & a Spanish White Wine

With our latest blast of chilly weather (here in South Florida it actually got down to 45 degrees!) I was looking for a dish that was not only comforting...but also had a glamorous, exotic edge. So when I came across this recipe for Moroccan Chicken Tagine with Preserved Lemons I knew I'd found what I was looking for.

Thankfully, my culinary instincts were spot on (LOVE when that happens!). This dish features succulent chicken thighs simmered in a hearty, fragrant broth with exotic, savory herbs and spices including ginger, sweet paprika, cilantro, turmeric and saffron. My fellow foodies, this delightful recipe perfumed our home with the most wonderful aromas and dazzled our palates with its toe-curling deliciousness.

Not only is it delicious, this Chicken Tagine is also super fun to make on a lazy day and is guaranteed to reward your patience. The glorious finishing touch is the addition of preserved lemons (that you're gonna make yourself!) which accentuate the dish's complex flavors with their citrusy goodness.

But first things first...what the flip is a tagine?

A tagine, also spelled tajine, is a North African dish named after the conical-shaped earthenware pot it is cooked in. This stew of meat, chicken or fish is cooked in the broad-based bottom, historically over hot coals, where the steam accumulates in the narrow, cone-shaped top and drips back down onto the stew, preserving all the delicious flavor. Luckily, a stove top works just as well and while a tagine still takes some time to cook, the sublime flavor is well worth the wait.

The first issue at hand when preparing this Moroccan Chicken Tagine is to make the preserved lemons. Preserved lemons? I'm supposed to MAKE preserved lemons? I hear your inner panic brewing but before you spiral into a full blown preserved lemon panic attack let me assure you, this step couldn't be easier.

Simply slice up 2-3 lemons, toss then in a glass baking dish, sprinkle them with Kosher salt and cook them low and slow for 3 hours. The result is salty, lemony deliciousness and I would advise you to hang on to the liquid the lemons are cooked in. It makes a fabulous seasoning for the finished dish. Instead of salt, just douse it with a little briny, lemony elixir.

The next step is the marinating of the chicken thighs. Oooooh what's better than skin-on, bone-in chicken thighs? Just pop those beauties into a gallon sized ziploc bag with the fragrant, flavorful mixture of cumin, garlic, ginger, paprika, onion, oil, salt, pepper and preserved lemon pulp. Ideally, they should marinate in the fridge overnight for maximum flavor, but if you forget to do this the night before, 4-6 hours of marination will do just fine.

Then, it's time to tagine - why can't it be a verb too? If you are the proud owner of a Le Creuset Dutch oven (I especially love my 9 1/2 quart oval one) or an actual tagine, dust that baby off and prepare yourself for the deliciousness at hand. From here on out you simply simmer the chicken thighs and the marinade with the parsley and cilantro stem bundle, onion, turmeric and saffron threads. Over the course of the next 30 minutes, you'll layer in the remaining ingredients and you've got one fabulously mean tagine.

Sorry I just couldn't help myself!

Simply serve over a bed of fragrant Basmatic rice and you are good to go, well, except for one crucial component...the wine!

While I was partially inspired by the weather, a special wine also played a role in making this recipe, the 2014 Casa Abril Godello ($17). This delightful white wine from Spanish wine specialist and Casa Abril owner, April Cullom, hails from the Valdeorras DO, located in northwest Spain. It is 100% Godello, a native Spanish white grape variety, from 25-40 year old vines.

Fermented entirely in stainless steel, this Godello has lovely aromas of saline and citrus while on the palate, notes of apple, peach, lemon zest and a hint of almond skin accompany a bright, food-friendly acidity. This wine immediately had me thinking of food and it paired brilliantly with the flavors and textures of the Moroccan Chicken Tagine. You'll be reading more about April and her wonderful wines in next month's Inspiring Women post so stay tuned.

If you'd like to see this month's installment featuring some fabulous, female, James Beard Award-winning Chefs, please click here. I hope you enjoy this Moroccan Chicken Tagine with Preserved Lemon as much as we do. Paired with the Casa Abril Godello it has quickly become one of our favorites. Definitely put it on your "To Do" list for your next snow day OR lazy Saturday. I guarantee you won't be disappointed and I hope it brings comforting deliciousness to a cozy day.

Print Recipe

"MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS"

Author: Adapted from Ina Garten

Prep time: 1 hour - Cook time: 4 hours

Serves: 4-6

Ingredients

• 8 bone in, skin on chicken thighs

• 6 cloves of garlic, peeled & finely chopped

• 1 teaspoon ground cumin

• 1 teaspoon ground ginger

• 1/2 teaspoon sweet paprika

• 1 large yellow onion, grated (approximately 1 cup)

• 2 Tablespoons olive, canola or grapeseed oil - one without much flavor

• 2-3 lemons

• 1 cup pitted green Moroccan or Greek olives - Italian Castelvetranos work nicely too

• 1/4 teaspoon powdered turmeric

• 4 strands of saffron

• 1/2 bunch Italian parsley, 1/4 cup chopped

• 1/2 bunch fresh cilantro, 1/4 cup chopped

• Stems from parsley & cilantro tied with kitchen twine

• Kosher salt & freshly ground black pepper

• Cooked Basmati rice for serving

Instructions

1. To make the preserved lemons, preheat oven to 250 degrees. Meanwhile, cut lemons into sixths, lengthwise and place in a glass baking dish (anything non-corrosive is fine!). Sprinkle the lemon slices with 2 Tablespoons of the Kosher salt and cover with water. Cook lemons in preheated oven for 3 hours and then allow to cool. Any unused portion should be refrigerated.

2. To prepare the tagine, mix the cumin, garlic, ginger, paprika and 1 Tablespoon Kosher salt, 1/2 teaspoon black pepper, 1/2 cup grated onion and the oil in a large bowl.

3. Rinse the preserved lemons and remove the pulp reserving the rind for later use.

4. Add the lemon pulp to the mixing bowl and then add the raw chicken. Mix everything together and then place in a large gallon plastic bag. Place bag in a glass baking dish and put in the fridge to marinate overnight or at least 6-8 hours in order to achieve maximum flavor.

5. When ready to cook, remove chicken mixture from the fridge and allow to sit at room temperature for 30 minutes.

6. In a large Dutch oven or casserole, add the chicken and marinade, parsley-cilantro bundle, remaining grated onion, turmeric, saffron threads and 1 1/2 cups of water. Bring to a boil over high heat, reduce to simmer and cook, partially covered for 30 minutes.

7. Remove the lid, stir the chicken and continue to cook for an additional 15 minutes.

8. Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and continue to reduce.

9. Slice the preserved lemon rind into thin slices and add to the sauce along with the olives, chopped parsley and cilantro. Reduce for an additional 3-5 minutes until sauce thickens slightly.

10. Pour sauce over platter of cooked chicken, garnish with additional parsley and cilantro if desired and serve over cooked Basmati rice.

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"Inspiring Women of Food & Wine": #SOBEWFF's North Carolina Sisterhood Dinner

One of my favorite things about working in the food and wine industry is the passionate, inspiring people I get to meet. Whether it's winemakers, winery owners, chefs, farmers or other Sommeliers, most people in this line of work do it because they truly love it - not necessarily for excessive financial gain. Since these individuals are also very hospitality-minded, they are some of the nicest people I've met as well.This year, I really want to share some of these special people with you. So for the rest of the year I'll be featuring a monthly installment of "Inspiring Women of Food & Wine" here on the blog. I hope you enjoy learning about these talented culinary and vinous muses as much as I have and what better way to start, than with an amazing trio of fabulous female Chefs from North Carolina who just happened to be in town last weekend for the South Beach Wine & Food Festival?The Hubs and I were psyched to see this event as part of the festival's Taste Fort Lauderdale dinner series (woo-hoo got to skip the three hour drive to Miami this year!), featuring the fabulous trio of James Beard Award-winning Chefs: Vivian Howard, Ashley Christensen and AndreaReusing.These ladies have been shaping the food culture in North Carolina for the better part of two decades and to have them all in one kitchen for the evening was really something special. Just in case you're not familiar with them, please let me introduce you.Vivian Howard is best known for her critically acclaimed restaurant, Chef and the Farmer, which was founded in 2011 in Kinston, North Carolina, the small, rural town where she grew up. Ironically, Howard had "escaped" her hometown years before to pursue a culinary career in New York City. After graduating from the Institute of Culinary Education, she subsequently trained with world-renowned ChefJean Georges Vongerichten at his critically acclaimed restaurant, Spice Market.Despite her initial aspirations though, she and husband Ben Knight made the move back to Kinston to start their restaurant. The endeavor brought much needed national attention to this struggling region. In 2011, Howard also began filming her award-winning PBS television show, A Chef's Life, which documents the culinary culture of eastern North Carolina and showcases her charming storytelling style. The show won Howard her first James Beard Award in 2016 for "Outstanding TV Personality" and her much anticipated first cookbook, Deep Run Roots, was just published in October 2016.After settling in Raleigh, North Carolina and working in some of the area's best restaurants, ChefAshley Christensen opened her first restaurant, Poole's Diner, in 2007. Since then this culinary dynamo has opened five more venues in the Raleigh area including Beasley's Chicken + Honey, Chuck's, Fox Liquor Bar, Death & Taxes and Bridge Club.Christensen's admirable efforts have garnered her national attention from such well-known culinary publications as Bon Appétit, Gourmet, The New York Times, Southern Living and Garden & Gun. Her accolades also include a coveted 2014 James Beard Award for "Best Chef: Southeast" and her first cookbook, Poole's Recipes and Stories from a Modern Diner was recently published in September 2016.Since opening her own restaurant, Lantern, in Chapel Hill in 2002, Chef AndreaReusing's signature technique of infusing the freshest local ingredients with delicious Asian flavors and technique has garnered rave reviews from customers and critics alike. Lantern has been named one of "America's Top 50 Restaurants" and "Best Farm to Table Restaurant" by Gourmet and one of "America's 50 Most Amazing Wine Experiences" by Food & Wine magazine.In 2011, Reusing received her well-deserved James Beard Award for "Best Chef: Southeast" and published her first cookbook, Cooking in the Moment, A Year of Seasonal Recipes which was named one of the most notable cookbooks of the year by the New York Times. In 2015, Reusing also became Executive Chef of the newly opened Durham Hotel in downtown Durham, NC.The South Beach Wine & Food Festival dinner featuring these three talented women was entitled, A North Carolina Sisterhood. Held at the newly renovated Burlock Coast restaurant at the Ritz-CarltonFt. Lauderdale, they collaborated with resident Chefs Gavin Pera and Ryan Cross on a fabulous, four-course menu complete with wine pairings.The delightful reception featuring an assortment of delicious passed hors d'oeuvres. These small bites included Ashley Christensen's Slow Shrimp with MarinatedPeppers and Corn Crumbs; creative and mouthwatering Pork Rillettes withCandied Jalapeño from Vivian Howard; a hearty New York Strip Steak with Bone Marrow andBlack Truffle-Cabernet Emulsion by Gavin Pera and a divinely briny and refreshing MoonShoal Oyster with Caviar and L'Hoste Satsuma from Andrea Reusing who passed them herself on a tray of crushed ice. How's THAT for Southern hospitality?The dinner began with an opening salvo from Christensen, a savory Roasted Tomato Tart with Pickled Caesar Salad. The simple, yet divine flavors and textures of the tart were perfectly complemented by the crisp, crunchy romaine leaves. Christensen shared the source of the tomato tart's sublime "tang" was due to, "a hit of horseradish," while the flavorful Caesar salad was imbued with briny deliciousness from a unlikely source, "We use some pickle juice in the dressing."The dish was perfectly balanced and paired nicely with a 2015 Callie Collection Pinot Grigio a white wine from California's Central Coast which also contained some Gewürztraminer which gives the wine some added personality.Next, was Howard'sCrispy Squid with Castelvetrano Olive Stewed Butter BeansandAioli. "I'd normally use bacon fat for the butter beans, but since people down here like to watch their weight, I used the olives to give the dish that briny, salty flavor," she wryly explained. The succulent quid ringlets were lightly breaded with cornmeal, giving them a wonderful texture which helped the black, squid ink aioli and garlicky butter bean sauce adhere nicely.The 2015 Callie Collection Chardonnay matched up well with the weight and flavors of the dish. The inclusion of some Riesling and Muscat Canelli in the wine also gave it a nice floral element which balanced the notes of toasty oak.Chef Reusing's main course featured Moulard Duck with Sake Kasu, White Sweet Potato and Pickled Apple. "The Moulard duck is a cross between the Muscovy and Pekin...I like it because it has the gamy, earthy flavor of the Muscovy and the size of the Pekin," Chef explained. True to her signature style of marrying Southern ingredients and Asian flavors, Reusing flavored the duck with sake kasu, the lees leftover from sake production. This creative combination of the earthy duck with sweet apples and potato was a delightful study in flavor and texture...not to mention pretty darn delicious!The 2014 Callie Collection Fresh Red Blend, a Merlot-based blend with some Pinot Noir and Syrah added for good measure, was a nice pairing for this dish. Its fruity flavors and minimal tannins enhanced the dish's flavors without clashing with any of the sweetness.Chef Gavin Pera'sPalmetto Creek Hereford Pork, Four Wayswith Smoked Bean Puree, Pecans, Sage, Winter Squash and Malbec rounded out the savory dishes for the evening nicely. This flavorful perspective on pork featured 4 different yet delicious incarnations which all paired well with the Callie Collection Fresh Red Blend.Pastry Chef Ryan Cross ended the evening on a delightfully sweet note with a tasty dessert inspired by the islands, a Prosciutto Donut with Roasted Pineapple and Chipotle Cream Cheese. The savory cream cheese was a nice foil to the sweetness of the donut and roasted pineapple and before I knew it, my plate was blissfully empty!I hope you enjoyed our first installment of "Inspiring Women in Food & Wine" - nothing like an amazing female trio to kick things off right! Next time you're in North Carolina I hope you have the chance to visit one of these fabulous Chefs' restaurants. If this wonderful dinner was any indication, I am certain you will NOT be disappointed!Bon appétit,

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A Visit with Napa Valley's Vinous "Mountain Man," Winemaker Chris Carpenter

Bartender. Pre-med student. MBA recipient. Medical device salesman. Chris Carpenter is a man who's worn many hats over the years. His most noteworthy, however, is perhaps the one he's been wearing for the past twenty: Winemaker for Jackson Family Wines' esteemed Lokoya, Cardinale, Mt. Brave,La Jota and Hickinbotham labels.So just how does a Biology major from the University of Illinois become one of Napa Valley's most well-respected winemakers making some of its most highly acclaimed wines? While studying at Illinois, Carpenter worked at Butch McGuire's, an iconic Irish pub in Chicago, where he developed an affinity for the restaurant industry. He eventually discovered a passion for food and wine and ultimately decided to pursue a career that would marry his science background with his love of hospitality. Making wine allowed him the perfect opportunity to combine both.In 1998 Carpenter received his MS in Horticulture from the University of California, Davis and, in the same year, joined Jackson Family Wines. Since then, he has become an expert on the mountain appellations of the Napa Valley. From Mt. Veeder to Howell Mountain, he is intimately acquainted with the subtle nuances each has to offer.Whether he's making site specific wines which reflect unique mountain terroirs, or orchestrating vinous symphonies which marry a variety of sites, Carpenter has garnered much praise over the years from consumers and critics alike. During a recent visit to Napa Valley, we were fortunate to sit down with him and taste through a selection of his 2013 offerings.On a crisp, sunny Fall morning, we met Carpenter at the Jackson family's Cardinale winery, located in the heart of Napa's Oakville district. The smell of fermenting grapes perfumed the air as we proceeded up the long, winding driveway to the winery. The building's rustic, stone architecture beautifully complements its surroundings which features sweeping, panoramic views of the Napa Valley.At about 6'5" tall, Chris Carpenter is not easy to miss. A ruggedly handsome blend of Paul Bunyan and Tom Selleck, circa his Magnum PI days, he arrived straight from the vineyard, walkie talkie in hand and fingers stained a deep, inky purple. His team was just pressing the last of 2016's harvest which he emphatically declared, "an outstanding vintage from a flavor and tannin standpoint."True to his love of hospitality, it was soon evident Carpenter is as passionate about sharing his wines as he is about making them. During our visit, we tasted the La Jota Howell Mountain Cabernet Sauvignon, Mt. Brave Mt. VeederCabernet Sauvignon and Cardinale, all from the 2013 vintage, "a near perfect year" by Carpenter's standards. Prior to tasting, he passionately explained his personal approach to winemaking, which consists of three essential elements:"First, you absolutely have to make wines about place. We've broken up this valley into 16 smaller appellations...and each has their unique flavor profile or character relative to one another," Carpenter reflected. "As a winemaker, my job is to preserve that character so that when you're tasting you can get a sense of the diversity.""Second, the wine absolutely has to be made in the vineyard first." He continued, "By that, I mean the raw product ultimately drives the finished product. If you don't make the grapes as great as possible, you'll never make great wine."Which led to Carpenter's third tenet, "If I've done everything in the vineyard that I can, then when it comes to the winery, I can keep it as simple as possible. I preserve the characteristic of the grape versus my winemaking which can mess with the character of the grape."We began with the 2013 La Jota Cabernet Sauvignon ($85) crafted from fruit grown in the historic La Jota and W.S. Keyes Vineyards on Howell Mountain. Established in 1898 by Fredric Hess, the winery was named for its location on the Mexican parcel, Rancho La Jota. Carpenter described this wine as, "our most Bordeaux-like appellation, due to the region's wetter, cooler climate which is influenced by the nearby San Pablo Bay."This Bordeaux-style blend contains all five Bordeaux varieties, 75% Cabernet Sauvignon, 10.5% Merlot, 8% Cabernet Franc, 4.5% Petit Verdot and 2%Malbec. Following fermentation using only native yeasts, the wine underwent malolactic fermentation to soften its acidity and was then aged for 19 month in French oak barrels (89% new). The end result is a wine with an inky purplish hue and enticing aromas of black fruit, licorice and spice. On the palate, mouth-filling flavors of blackberry, black currant, licorice, graphite and savory herb accompany a gravelly minerality and food friendly acidity. While this powerful, full-bodied wine will undoubtedly reward over the next 7-10 years, the generous dollop of Merlot also makes it imminently enjoyable now.Next, was the 2013 Mt. Brave Mt. Veeder Cabernet Sauvignon ($75) which sources grapes from the eponymous Mt. Brave vineyard located high atop Mt. Veeder in the western Napa Valley. The vines grow at an elevation of 1,400-1,800 feet where the thin, rocky soils and steep slopes present constant issues with water retention and soil erosion. This unique terroir, however, creates small, concentrated berries which produce wines of great concentration and complexity.The 2013 Mt. Brave is a blend of 82% Cabernet Sauvignon, 7% Merlot, 6.5% Malbec and 4.5% Cabernet Franc aged for 19 months in French oak (80% new), then bottled unfinedandunfiltered. The resulting wine is bold and powerful with a gorgeous deep, opaque purple color with fragrant aromas of ripe black fruit, violet and spice. On the palate, lush notes of ripe black currant, black raspberry, roasted plum, cassis and licorice accompany brooding tannins and a lengthy spice-tinged finish. A few years in the cellar, or some aeration either using a decanter or a Vinturi (which Carpenter dubbed, "the best gadget ever!"), will nicely soften this wine's youthful intensity.We finished our tasting with Carpenter's sublime 2013 Cardinale Cabernet Sauvignon ($275), historically a blend of only two grapes, Cabernet Sauvignon (86%) and Merlot (14%). While the previous wines have reflected specific mountain sites, Cardinale is an expression of Napa Valley as a whole, layering both mountain and valley floor fruit to ultimately create a wine of great complexity.Vintage also plays an important role in making Cardinale, "In different vintages, different areas in Napa will perform differently, so one year [Cardinale] might be defined by a greater percentage of Mt. Veeder, and the next year it might be defined by Stag's Leap." As a result, Carpenter describes Cardinale as, "The most right-brained wine I make because I have to think in very creative terms. I have to think of the wines as pieces of an orchestra...each section has a very specific role in that piece of music. Individually, they don't always make sense but when the composer layers them...they do."The stunning 2013 CardinaleCabernet Sauvignon, comprised of predominantly MountVeeder fruit, features a gorgeous purplish-red color and enchanting aromas of red and black fruit, sweet oak and spice. Opulent layers of black cherry, cassis, leather and mocha unfurl on the palate as the wine's rich, silky texture gives way to a long, lingering finish. This sumptuous, sensory symphony beautifully transmutes the Napa Valley's signature aromas, flavors and textures and this exquisitely balanced wine will continue to evolve over the next 15-20 years.For more information on Chris Carpenter's exceptional wines, please check out the following links: La Jota Vineyards, Mt. Brave Wines, and Cardinale Winery.Cheers,

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5 Glamorous Getaways for Food & Wine Lovers

“It is good to have an end to journey toward, but it is the journey that matters in the end.”

While this year of COVID has dashed most travel plans for the foreseeable future, it doesn’t mean you can’t plan for the day you can. The Hubs and I have experienced some fabulous food and wine-inspired travels over the years that I write about in my Glamorous Getaways blogs and I thought in this post I’d feature five of my all time faves.

From the charming L'Auberge Carmel in Carmel, California to the pet-friendly Park on Main Hotel in Highlands, North Carolina, grab a glass of wine and have fun planning your itinerary while perusing these inspiring options:

1.) L'Auberge Carmel - Carmel, California 

2.) The Cloister at Sea Island - Sea Island, Georgia 

3.) The Park on Main - Highlands, North Carolina 

4.) The Intercontinental Carlton Cannes Hotel - Cannes, France

5.) Eau Spa + Resort - Palm Beach, Florida

Be sure to send us a virtual postcard by using #GlamorousGetaways on social media! What are some of your favorite food and wine related travel destinations? I'd love to hear about them in the Comments section below.

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Wine Word of the Week: "Tannins"

Fall and Winter are prime "red wine" seasons and the topic of tannins is certainly a hot one this time of year. For that reason, “tannins” is our official Wine Word of the Week. But if you think you don't know what "tannins" are, chances are good that if you're reading this, you've encountered them before - just ask yourselves these simple questions:

• Have you ever taken a sip of red wine and felt a drying sensation in your mouth?

• Have you ever woken up with a throbbing headache after a night of drinking red wine?

• Have you ever enjoyed an aged red wine that was deliciously smooth and elegant?

If you've experienced any of the above, then you've experienced tannins, my wine loving friend! But just what the heck ARE they?

Tannins are naturally occurring compounds that play an important role in a wine's structure and directly affect its color, texture and aging ability. They are found in a host of plant species as well, and their astringent, bitter taste is intended to discourage predators and insects from consuming them. Similarly, tannins in wine are generally perceived as a drying, leathery sensation which is considered desirable by many wine lovers. This astringency acts as a preservative for wine, allowing it to age slowly with grace and not turn to vinegar.

Depending on the type and age of a wine, its tannins can be described as velvety, firm, ripe, chewy, tight, dusty or round. In older wines, the tannins often precipitate out of solution to some degree and collect at the bottom of the wine bottle in the form of harmless sediment.

Wines acquire tannins through contact with grape skins, seeds and stems as well as the oak barrels the wine is aged in. For that reason, tannins are much more prevalent in red wine since the juice remains in contact with the grape skins for a period of time in order to obtain its color. Red wines are usually aged in oak barrels, another source of tannins for red wines. Also, the deeper the color of the red wine, the more tannins it contains, so a Cabernet Sauvignon will most likely have more tannins than a Pinot Noir.

As far as food and wine pairing goes, protein actually mitigates tannins. Therefore, foods that are high in protein, like a juicy New York Strip Steak, pair remarkably well with tannic wines. In addition to Cabernet Sauvignon, the three most tannic grape varieties are Nebbiolo, Syrah and Tannat.

While some studies have shown tannins have beneficial effects on cardiovascular health, some believe it is the chemical compound that wreaks havoc on migraine sufferers. So, if you experience migraine headaches after drinking red wine, it's NOT the sulfites, my friend! White wine has approximately twice the sulfites as red wine and true sulfite allergies generally manifest as breathing issues, not headaches. So if you've got a tendency to get migraines, you may want to steer clear of high tannin red wines and opt for those with lower levels and see if it reduces their frequency and/or duration (for more information on this, please click here).

I hope you enjoyed this Wine Word of the Week and if you have any “wine words” you’d like to know more about, please share them in the Comments section below and I’ll be sure to get to them. To see previous installments of this segment, please click here and, as always, thanks for reading!

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