If one of your #PandemicResolutions is to learn more about wine, I'm here to satisfy your vinous cravings with the perfect place to start: my Wine 101 blog series. Because, let's face it, wine can be a pretty confusing topic! It distills diverse subjects such as history, science, geography and anthropology into one delicious, liquid commodity. And while you don't have to worry about learning EVERYTHING, knowing the basics can certainly help you navigate this expansive topic.
As a long time student of wine, I gotta say, White Wine 101 is a fabulous place to start. Unfortunately, there's a nasty rumor out there that white wine shouldn't be taken as seriously as red wine and I couldn't be happier to kick that theory to the curb and tell you that’s flat out W R O N G! White wines represent some of the most expensive, elegant and age-worthy wines on the planet. Not to mention, they're also really delicious to drink.
But if you need a little more convincing, scroll down for a few important reasons why you should wholeheartedly embrace the world of white wine!
White wines are much more versatile when pairing with food, there's no harsh tannins to compete or clash with the flavors on your plate.
You're less likely to get a hangover when drinking white wine due to the lower levels of alcohol.
Most white wines are meant to be consumed while young, so no waiting for the wine to age or dealing with harsh tannins. Simply pop the cork (or twist the screwcap) and you're good to go!
Before we delve into the differences of white and red wine, let's talk about the one thing ALL wines have in common: fermentation! Every type of wine on the planet, whether it's sparkling, white, red, pink, blue or fortified, had to undergo fermentation. During the fermentation process, yeast converts grape sugars into ethanol (alcohol!) and carbon dioxide. Once the alcohol level gets high enough, the yeast cells die and voila - you have wine! When making still wines, the carbon dioxide is allowed to dissipate, but it sure comes in handy when making sparkling wine.
More on that later.
Now that we've talked about the one thing all wines have in common, let's talk differences. White wine production differs from the production of red wine in a few important ways:
SKIN CONTACT: White wines are fermented without their skins. Unlike red wines which get their color from contact with grape skins, white wines are gloriously translucent so the juice is pressed right off the skins to prevent any transfer of color or other errant phenolic compounds.
SULPHUR (aka SO2): The addition of sulfur plays a much bigger role in white wine production than red. In fact there are about twice the level of sulfites in white wine as there are in red! Yep, you heard me correctly, so if you're someone who suffers from the dreaded Red Wine Headache, I'm here to tell you - it definitely ain't the sulfites! (Click here for more info) The science behind it actually makes good sense, sulfur acts as a preservative for wine and prevents it from spoiling and turning brown. Red wines have built in preservatives in the form of tannins so they don't need the added protection from sulfur like white wines do.
COOL FERMENTATION: In order to preserve white wine's crisp, fruity flavors it it fermented at a much cooler temperature than red wine. 45-60 degrees is the sweet spot for white wine fermentation, while 70-85 degrees works best for reds.
COLD STABILIZATION: Tartaric acid is the primary acid we find in wine which is essential to its mouthfeel and taste. When wine is subjected to very cold temperatures, especially as it ages, the acid can precipitate out of solution and form harmless crystals, aka wine diamonds, at the bottom of the bottle. To prevent this from occurring, many winemakers cold stabilize their wines by subjecting them to cold temperatures for a period of time and then filtering the crystals out before the wine is bottled. Some winemakers feel this process can strip flavors from their wine so they do it sparingly which can result in crystals forming in their wine if it gets very cold.
As far as style goes, white wines can range from light-bodied and fruity to full-bodied and oaky. This largely depends on the grape variety, wine region and the way the wine is made.
When it comes to grapes, there are a few varieties you're most likely to encounter at your local retail store. Here is my White Wine 101 list of the top 5 grapes to look out for as well as what they taste like, what foods you should pair them with, and a few of my own personal favorites. Remember, if you can't find the exact wine listed here, be sure to ask your local wine shop to suggest a similar alternative:
1.) PINOT GRIGIO/PINOT GRIS (Italy, Oregon, Alsace): Pinot Grigio thrives in Northeastern Italy, specifically Friuli and Alto Adige, where it produces light-bodied, refreshingly fruity wines that are imminently quaffable, if a tad forgettable when mass produced. Pinot Gris, the same grape grown in different geographic regions including Alsace and the Northwest US, is know for having more flavor, viscosity and overall personality.
PAIR WITH: While this wine is perfect served as an aperitif, it also pairs nicely with lighter fare such as grilled fish (Pinot Gris in particular is perfect with salmon), lighter pasta dishes and roasted chicken breast.
GG FAVE PINOT GRIGIO/GRIS:
2.) RIESLING (Germany, Alsace, Washington, New York State): This grape produces fruity, aromatic wines with a lively acidity and delightful fruit profile which displays citrus, green apple, pear and jasmine tinged usually to some degree with it's hallmark petrol note. Riesling can also run the gamut stylistically, ranging from bone dry to super sweet.
PAIR WITH: Sweet Riesling is a natural match for spicy Asian food such as Thai dishes and sushi. Dry Riesling is a wonderful pairing for vegetable-driven dishes, Tex-Mex cuisine and lighter seafood fare.
GG FAVE RIESLINGS:
3.) SAUVIGNON BLANC (New Zealand, California, Loire Valley): This charismatic white grape creates wines which are famously crisp and refreshing with a zesty acidity and lively fruit flavors ranging from grassy and grapefruity in New Zealand to peachy and citrusy in California. France's Loire Valley imparts limestone and mineral components to these wines as well as the infamous yet desirable, "pipi de chat."
PAIR WITH: Sauvignon Blanc is a fabulous food wine that pairs brilliantly with cheeses such as tangy chevre and shellfish like oysters, clams and shrimp. It can also play nicely with lighter fare such as pasta with white sauce, chicken and even pork, it's truly a food lover's white wine.
GG FAVE SAUVIGNON BLANCS:
4.) CHARDONNAY (US, Chile, Burgundy, Champagne): The most popular and widely planted white wine grape produces some of the most beautiful, expensive and age worthy white wines in the world. Chardonnay is also know for expressing its "terroir,"meaning it reflects the specific region it was grown in. As a result its can display a variety of flavors and textures ranging from flinty notes of green apple, melon, citrus and limestone in cooler climates and ripe, full-bodied peach, pineapple and mango tinged with vanilla and spice in warmer climates.
PAIR WITH: Unoaked incarnations of Chardonnay are perfect for pairing with lighter dishes such as seafood, salads and chicken dishes. Oaked Chardonnay can be a bit tricky to pair with food, but generally pairs nicely with more decadent dishes including Roasted Chicken and Mushrooms and Lobster Mac and Cheese.
GG FAVE CHARDONNAYS:
Maison Joseph Drouhin Vaudon Chablis, Burgundy, France ($22)
Hartford Court Russian River Valley Chardonnay, Sonoma, California ($26)
5.) VIOGNIER (Rhone Valley, California, Australia): The Viognier grape produces full-bodied white wines that are utterly delicious! In cool climates like the Rhone, aromas and flavors of citrus and stone fruit are accompanied by gorgeous notes of white flowers and minerals. In warmer climates, like California and Australia, lush notes of tropical fruit like pineapple, mango and apricot are brought to the fore.
PAIR WITH: Decadent cheeses such as a triple creme Brie or Saint Angel, rich seafood dishes such as succulent seared scallops and roast chicken with apricots.
GG FAVE VIOGNIERS:
Chateau de Saint Cosme Condrieu, Rhone, France ($55)
As with any type of wine, white wine has it's own "lingo." These terms can refer to different winemaking tools or specific techniques employed by winemakers. No White Wine 101 post would be complete without a list of those you're most likely to encounter when talking about white wine:
STAINLESS STEEL: Wines fermented in stainless steel tanks are crisp, fruity and refreshing. These wines are generally ideal for warmer Summer months and are usually wines meant to be consumed immediately, meaning they will not improve with age.
OAK: Some white wines, predominantly Chardonnay, are fermented in oak barrels. Oak (usually French) imparts added richness and flavor to the finished wine and also gives it a greater ability to age. In addition to fruit, oaked wines will also display notes of vanilla and baking spices (i.e. nutmeg, clove) which are transfered into the wine during it's contact with the toasted barrels.
MALOLACTIC FERMENTATION: White wines undergo this secondary fermentation when a winemaker wants to soften harsh malic acid, into creamy lactic acid. "Malo" occurs shortly after or concurrent with primary alcoholic fermentation when lactic bacteria are added which ultimately transform tart, green apple flavors into those of a buttery, baked apple. It is predominantly used with Chardonnay, resulting in a wine with a buttery, rounder, fuller mouthfeel.
SUR LIE/BATTONAGE: "Sur lie" or "on the lees" is when a wine remains in contact with the dead yeast cells after fermentation. These dead cells impart a richer mouthfeel, texture and flavor to the wine. Battonage refers to the stirring up of the yeast cells to maximize their contact with the wine.
I hope you found this post on White Wine 101 helpful to your understanding of this delightful, and sometimes underestimated, type of wine. For even more on the topic, check out my podcast episode, White Wine 101, where I answer some interesting viewer questions and dish on some humorous personal experiences as well. When you’ve sufficiently soaked up all of this information, please proceed to the next installment, Red Wine 101!
I recently asked my Facebook friends to name their favorite city to visit during the Christmas/Holiday season. Although many fabulous places around the globe were mentioned (Austria, London, Park City, etc) the most popular place hands down was New York City.
Like these folks, there's no place that puts me in the Christmas spirit quite like New York. The elaborately decorated store windows, the vibrant hustle and bustle, the iconic Rockefeller Center Christmas tree - every square inch of this city transforms into a veritable Winter Wonderland. As a native Floridian who spent a few years living in Manhattan, there's also a bit of nostalgia for me as well. So when we make our annual trip to New York in December, here's the 5 spots we're sure not to miss:
1.) Radio City Christmas Spectacular: Ever since I saw this show for the first time during my junior year of high school I've been hooked! Having danced for 13 years growing up, the Rockettes were the epitome of glamour and I was completely mesmerized by them.
Since it's first production in 1933 this show has been dazzling kids of all ages with its elaborate sets, festive music, and, of course, the Rockettes. From their signature "kickline" and "falling soldier" moves to the arrival of Santa, I defy anyone to sit through this production and not find themselves in the Christmas spirit. So whether you're on a girls trip with your BFFs, bringing the kids to NYC for the first time, or it's just you and your spouse make plans to go - you won't regret it!
**The GG Tip: After the show take a leisurely stroll across the street to Rockefeller Center and visit the beautiful tree - perhaps even take a spin around the ice rink?
2.) The Plaza Hotel Champagne Bar: This iconic hotel opened its doors on October 1, 1907. No expense was spared in its construction and soon it was dubbed the greatest hotel in the world! Since then, it has appeared in classic films such as North by Northwest, Home Alone 2 and Sleepless in Seattle. The hotel also appeared in Sex and the City on more than one occasion: The Plaza's famous Oak Room was the site of Charlotte's first encounter with Trey's mother, Bunny MacDougal and Carrie recreated the scene from 1973's The Way We Were (which was also shot there) in front of the hotel after Big and Natasha's Engagement party.
The glamorous Champagne Bar overlooks Fifth Avenue and the Pulitzer Fountain and is the perfect spot to enjoy a glass of your favorite Champagne after taking in the store's festive holiday windows (see #5) or before heading to dinner. After soaking up all that glamour and Champagne, don't forget to get a photo in front of the beautiful Christmas tree in the lobby.
**The GG Tip: Afternoon Tea at The Plaza's legendary Palm Court is also a classic New York City experience if you're unable to visit the Champagne Bar!
3.) '21' Club: Officially opened on January 1, 1930, '21' is one of America’s most famous speakeasies from the Prohibition Era. Designed with its own disappearing bar and a secret wine cellar to hide the illegal liquor from prying eyes, it’s a place where celebrities and captains of industry have wined and dined for more than 80 years (they even have their favorite tables - click here to view). Over the years, '21' has made cameo appearances in such well known TV shows and films as Sex and the City, Wall Street, and Breakfast at Tiffany's to name a few.
During the Christmas season, the restaurant is decorated to the nines and greets you with its historic jockeys and iron gate decked out in festive red bows and boughs of fir. Menu classics include the "Speakeasy" Steak Tartare, Steak Frites and Creamy Chicken Hash and for my fellow wine lovers, a tour of the cellar is a must! You'll get to see the hidden entrance, how they concealed the "secret cellar" during Prohibition, as well as bottles once stored for celebrities including Elizabeth Taylor, Frank Sinatra, Leroy Neiman, Eva Gabor, and Sammy Davis Jr.
**The GG Tip: Request a table in the legendary Bar Room and make plans to tour the wine cellar either in advance of your reservation or when you arrive.
4.) Sunday Brunch at Balthazar: I've been in love with Keith McNally's French bistro-inspired eatery ever since I lived in Manhattan in the late 1990's. Located in SoHo on the corner of Spring and Crosby, Balthazar is still thriving to this day and for good reason. Since last year's departure of founding Chefs Riad Nasr and Lee Hanson, Shane McBride, who's been at Balthazar since 2010, has taken the helm in the kitchen and the cuisine continues to be phenomenal!
Sunday brunch has become a ritual for us on recent visits and it's the perfect way to start your day before wandering the cobblestone streets of SoHo. You also never know who you'll be elbow to elbow with at the bar, Celine Dion's manager? A certain well known movie director? Just be sure to do some people watching (ok, and eavesdropping) as you enjoy a glass of Champagne (or one of Cisco's delicious Bloody Mary's) with your mouth watering Steak Frites or Eggs Benedict.
**The GG Tip: If you haven't made reservations, head straight to the bar and give your name to Cisco the bartender. The wait at the bar is much shorter than the dining room and alot more fun!
5.) Bergdorf Goodman's Christmas Windows: Of all the iconic store windows in New York City, Bergdorf's are my favorite! Located on the corner of 58th and 5th (right around the corner from The Plaza Hotel), this NYC institution (a subsidiary of Neiman Marcus - another favorite, to read more click here) always provides the most gratifying visual confections. Since it was founded in 1899 by Herman Bergdorf who soon collaborated with Edwin Goodman, this harbinger of glamour has built its reputation catering to the world's fashion elite.
The 2018 theme is "Bergdorf Goodies," and these windows are the culmination of an 11-month creative process representing 3,500 work hours and a team of 30 employees. In keeping with this year's culinary theme, each window features a different fantasy on holiday-inspired sweets. So from candy canes to gingerbread houses to antique chocolates and other assorted confections, each window is a mouthwatering feast for the eyes and a must for all foodies!
**The GG Tip: If you really want to immerse yourself in the Bergdorf Experience, enjoy lunch and a glass of Champagne at BG Restaurant located on the 7th floor of the store (reservations recommended).
If you happen to visit any of these suggestions, be sure to tag me using #TheGlamorousGourmet. And did I leave anything out? Where are your favorite place to visit in New York City this time of year?
Looking for the perfect Thanksgiving wines that'll pair with everything on your table, make even your wine snobbiest guest happy and won't break the bank?
Well, look no further! In my latest segment on WPTV I share some fabulous wines that all play nicely with a wide variety of flavors, appeal to a plethora of palates and are all under $20 a bottle! The fabulous John Favole also asks an important wine related etiquette question that you won't want to miss if you're hosting a holiday meal or plan on being a guest at someone else's home.
Also, just in case you're in need of some great Thanksgiving recipe recommendations like the perfect turkey or dessert, a list of Thanksgiving Kitchen Equipment Essentials or an indispensable Thanksgiving Day Cheat Sheet feel free to click on the respective links.
I hope you find my recommendations helpful and please see below for a list of wines featured in this episode. To view the full video, simply click the link below. Wishing you and your family a wonderful and delicious Thanksgiving!
1.) Gruet Blanc de Noirs Brut, New Mexico, NV ($18): Pale salmon in color, this Blanc de Noirs has aromas of berry + pear, complimented by a rich, round mouth feel on the palate. It finishes with a layer of cream + pleasant, warm toastiness + is incredibly versatile with all styles of food!
2.) Chateau Ste. Michelle Eroica Riesling, Columbia Valley, Washington ($19): Exhibits sweet lime + mandarin orange aromas with subtle mineral notes. A delightful mouth-watering acidity is beautifully balanced by bright, flavorful citrus + stone fruit accompanied by a crisp acidity and lovely minerality.
3.) Acrobat Pinot Noir Rosé, Willamette Valley, Oregon ($15): This delightful rosé tempts with aromas of watermelon, lychee, kiwi + a hint of spice. Flavors of raspberry, plum + pomegranate are enhanced by a wonderful viscosity + hint of sweetness which melts away on the lengthy dry finish.
4.) Erath Pinot Noir, Willamette Valley, Oregon, ($14): Classic Oregon aromas of black cherry, plum + currant mingle with hints of anise + sandalwood. Flavors reflect the aromatics with more cherry + plum with a touch of graham cracker. Hearty + robust, yet smooth + approachable this gem is guaranteed to delight!
Offers for wine clubs are E V E R Y W H E R E these days!
From department stores to airlines, it seems like everyone wants to sign you up and they're making pretty outrageous-sounding offers to lure you in. One promises "20 wines for a dollar," while another features ONLY "award winning wines" - they all sound great...but ARE they?
In this week's episode of Wines of the Week on Facebook LIVE I tackle this timely topic and feature important Wine Club Warning Signs to keep in mind while shopping around. I'm also happy to taste my way through our featured wines which all come from the Martha Stewart Wine Co.
Yes, Martha has gotten in the wine game, but is her wine club a #goodthing?
Please watch the video below for all the details!
1.) Georges Vigouroux Voluptueux IGP Côtes du Lot Rosé, France, 2016 ($12)
2.) Villa Ruby de Bernard Magrez 'Caresse de Rosé,' IGP, France, 2016 ($15)
3.) Racine Cotes de Provence Rosé, Provence, France, 2016 ($15)
4.) Abbazia di San Guadenzio Moscato Rosé Dolce, Piedmont, Italy, NV
- Martha Stewart Wine Co. website
- All the deets on the different methods of making sparkling wine
- 4 Wine Club Warning Signs to keep in mind when shopping (scroll to 35:55 in the video for the full list)
I hope you enjoy this episode of “Wines of the Week” featuring Wine Clubs 101 and selections from Martha Stewart's Wine Club. Please watch the video above for ALL the details including my tasting notes on our featured wines as well as my checklist of Wine Club Warning Signs. I’d also love to hear about YOUR experience with wines clubs, good OR bad so please leave your comments below. And to view previous episodes of “Wines of the Week,” please click here!
While Summer is definitely one of my favorite times to pack up and get outta town, as the season draws to a close, I find myself craving the comforts of home. Don't get me wrong, we thoroughly enjoyed our time in Highlands, North Carolina and the Hamptons, but for some reason, cooking and enjoying wine in my own kitchen, with my husband and doggies just feels supremely satisfying. And while I love the Hubs and pups to pieces, this feeling could also be due to the run of tasty recipes I've been churning out lately - what can I say, I'm on a Summer-inspired culinary roll!
But I can't take all the credit.
Living by the beach is a constant source of culinary inspiration. And during the dog days of Summer when it's not uncommon for temps to remain in the 90's all night long, I've been leaning towards light, lean, seafood-inspired dishes that are perfect for pairing with crisp, refreshing white wines or rosés. This recipe for Clams with Fennel + White Bean Sauce is one mouth watering example!
This one pot meal is not only flavorful and healthy, it also doesn’t require you to crank up the oven or dirty a lot of pots and pans. And I especially love featuring fabulous food and wine combinations that can easily be throw together on a weeknight as well. There's no reason to slave for hours over a hot stove to conjure beautiful flavors. In fact, that's what my collection of Fast + Fabulous recipes is ALL about!
And now it's time for the flavah breakdown! In this recipe, the flavor of the sweet, juicy littleneck clams is accentuated by the bright, citrusy lemon juice and subtle, licorice-y flavor of the fennel. The creamy white beans impart nice texture and body to the dish, creating a sauce that'll luxuriously coat the back of your spoon, not to mention your palate. The lone sprig of rosemary adds a deep, fragrant base note which provides lovely depth of flavor and you simply must, I mean MUST serve this dish with generous slices of toasted, crusty French bread that have been rubbed with a garlic clove while still warm. The fancy name for this garlic-rubbed toast is fettunta but let's just call it DELICIOUS!
Hungry yet?
To pair with Clams with Fennel + White Bean Sauce, a crisp, refreshing white wine would be best. I especially like Sancerre from France's Loire Valley which is crafted exclusively from the Sauvignon Blanc grape. It’s mineral-driven and citrusy, and imparts brightness to the dish, while also balancing its creaminess.
I really like the Henri Bourgeois Sancerre La Côte des Monts Damnés ($30) with its delicate notes of stone fruit, limestone, pear and citrus followed by a cleansing, mineral-tinged finish. But a Sauvignon Blanc from California or New Zealand would also work nicely as would other crisp, light whites such as Grüner Veltliner from Austria, Vermentino from Italy or a Sauvignon Blanc/Semillon blend from Bordeaux.
Please see below for the full recipe and I hope you enjoy this dish as much as we do. Now, what are your favorite flavors of Summer? I'd really love to know, I'm just nosy that way, so please let me know in the Comments section below.
Print Recipe"CLAMS WITH FENNEL + WHITE BEAN SAUCE"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 2-4 servings
Pair this dish with a crisp, refreshing white wine like a Sancerre from France's Loire Valley!
INGREDIENTS
2 15-ounce cans of cannellini or Great Northern beans, rinsed
1/4 cup of good olive oil, plus more for drizzling
1 medium fennel bulb
3 garlic cloves, thinly sliced
1 sprig fresh rosemary
1 lemon
1/3 cup dry white wine like Sancerre or Sauvignon Blanc
1/3 cup coarsely chopped fresh, flat leaf parsley
36 littleneck clams, scrubbed
6 slices of French bread, toasted + rubbed with a garlic clove
Kosher salt + freshly ground black pepper
INSTRUCTIONS
Toss drained and rinsed white beans in a medium bowl with a drizzle of olive oil and season with Kosher salt and pepper. Set aside.
Remove fronds from fennel bulb and set aside. Remove any damage from the outside of the fennel bulb using a vegetable peeler and then cut bulb in half. Thinly slice one half of the fennel bulb and wrap the slices in a damp paper towel to prevent browning. Finely chop the remaining half of the fennel bulb.
Heat the 1/4 cup of olive oil in a large, heavy bottomed pot over medium heat. Add chopped fennel, sliced garlic and rosemary sprig and cook, stirring frequently, until fennel has softened, approx. 5 minutes.
Using a paring knife or vegetable peeler, remove two wide strips of zest from the lemon. Cut the lemon in half and remove the seeds.
Add the clams and lemon zest strips to the pot and squeeze in the juice from one half of the lemon. Cover the pot and give it a good shake back and forth to distribute the clams evenly. Cook for 5-7 minutes, until some of the clams have opened or begun to open. Transfer any open clams to a separate bowl and cover the pot once again and cook until the remaining clams open, approx 7-9 minutes. Then transfer the remainder of cooked clams to the bowl and discard any clams that did not open!
Add reserved, seasoned white beans and white wine to the pot and stir to combine. Bring mixture to a boil, reduce to simmer and return the cooked clams to pot along with half of the chopped parsley. Toss gently to combine and cover the pot and reheat clams for approx 5 minutes.
In a separate bowl, add the remaining chopped parsley and sliced fennel and squeeze the remaining lemon half over the mixture. Season fennel herb mixture with Kosher salt and pepper and a drizzle of olive oil and toss to combine.
Serve clams topped with the fennel herb mixture and plenty of toasted French bread rubbed with garlic to sop up the delicious sauce.
The day after the glamour and indulgence of "Chefs & Champagne," the James Beard Foundation's Summer fundraiser that I cover every year, Steve and I love spending a relaxed, unplanned day discovering the Hamptons. Last year's meandering led us to afternoon cocktails at Topping Rose House followed by a delightful, casual dinner at EMP Summer House and we were hoping for similarly fabulous results this year.
From our home base in Southampton, we hopped into our rental car and set our sights on Montauk. Luckily, we were armed with some helpful recommendations we procured the night before from some fellow food and wine lovers, so we were feeling very optimistic. And we were in the Hamptons, after all - it's kinda hard to go wrong!
We wound our way up Route 27 with the windows down, enjoying the delightful feel of the cool Summer breeze on our skin, and gradually, the scenery began to change. The closer we got to Montauk, the more dense and lush the landscape became. The cars also evolved from shiny, new Range Rovers and sleek, convertible Mercedes, to weathered pickup trucks and rugged, vintage jeeps, a tangible sign of the town's more relaxed, laid-back ethos.
Located on the easternmost point of Long Island's South Fork, Montauk is truly the "end" of the "East End." It's primarily known for its rich fishing heritage that's claimed over 30 world records and it's also a prime spot for year round surfing as well. And while Montauk is generally considered more laid back and less flashy than say, East Hampton or Southampton - its air of glamour may just be a little less obvious.
Andy Warhol once owned a sprawling estate here where he entertained the likes of the Rolling Stones, Jacqueline Onassis and Elizabeth Taylor. Today, celebs who reside in Montauk include Julianne Moore, Ralph Lauren and Robert De Niro.
When we arrived, we headed straight to the Montauk Point Lighthouse. This impressive structure is the oldest lighthouse in New York state and the fourth oldest active lighthouse in the US. While I'd love to tell you we walked all the way up to the top (um, NOT after a long night standing and dancing in 4" heels), we DID stay to enjoy the dramatic views and bask in the amazing weather. The lighthouse was truly stunning against the bright, blue Montauk sky!
After our hour plus drive and lighthouse visit, we were definitely in need of sustenance. After the decadence of the previous night (i.e., Red Velvet Macarons with Foie Gras Mousse!) we were very tempted to simply devour some delicious steamers and clam chowder from one of the many inviting roadside stands or delicious dives...BUT we decided to push on - and we were very glad we did!
After checking out a few different restaurant recommendations, we finally eased the car into the gravel drive at Duryea's Lobster Deck. We made our way inside the quaint, whitewashed retail store and were redirected around the corner to the actual restaurant. And as we rounded that corner...the magnificent view took our breath away (click here to see video!).
I was instantly reminded of an amazing lunch we shared with our good friends Kaki and Phil at the Carlton hotel in Cannes a few years ago. The setting was virtually identical: French music wafted through the air as the sun danced and sparkled across the cerulean blue sea. Magnificent yachts bobbed gently in the adjacent harbor while beautiful people on the outdoor deck were washing down decadent lobster rolls with copious amounts of crisp, dry Provencal rosé. Needless to say we had found our #happyplace!
Located on scenic Fort Pond Bay, Duryea's Lobster Deck has been a Montauk mainstay for over 80 years. In fact, it was 100% family-owned and run since its inception in the 1930's until 2012 when owner, Perry Duryea III, sold the business to private-equity billionaire, Marc Rowan.
The restaurant re-opened in 2016 with some timely upgrades including a glamorous new wine list (the restaurant was previously BYOB), featuring an impressive (and pricey) selection of Champagne and rosé. Also, in place of plastic tables and chairs, the new owners upgraded to teak furniture and stainless silverware.
And while pricey, the food was truly exceptional! The $35 lobster roll was chock full of succulent lobster meat, dressed only with a whisper of mayo, then nestled in a soft, buttery bun. Crispy sweet potato chips and coleslaw were the perfect accompaniment and added great flavor and texture as well. We also enjoyed plump, flavorful steamed clams served in a delicious broth which was perfect for sopping up with salty, crisp French fries. The generous bowl of tarragon-laced clam chowder rounded out our feast perfectly!
Hmmm now whatever to drink with our meal? As you might expect, we washed everything down with a refreshing, rose petal pink hued bottle of Chateau Saint-Maur Provencal Rosé. The wine's enticing notes of red berries and spice brought the perfect brightness to the decadence of our meal. We also sampled the Summer Ale from the Montauk Brewing Company Summer Ale which had the perfect balance of flavor and freshness. The company's "come as you are" tagline also perfectly embodies the "no frills good life "of its eponymous town.
We happily lingered at Duryea's Lobster Deck for hours, savoring every bit of the delicious food and wine while enjoying the spectacular view. If you find yourself in Montauk this Summer, we highly recommend it, but just a helpful tip - beware of the eager seagulls who'll happily help themselves to a bite of your lobster roll if you're not careful!
Duryea's Lobster Deck | 65 Tuthill Road | Montauk, NY | 11954 | 631.668.2410 | www.duryealobsters.com
Nowhere embodies relaxed Summer glamour quite like the Hamptons. Located on the East End of Long Island, this sophisticated seaside haven is also home to our favorite Summer event, the James Beard Foundation's "Chefs & Champagne." Held on the last Saturday in July, this glamorous Summer soirée takes place under a sprawling white tent beneath cerulean skies, at the scenic Wölffer Estate in the village of Sagaponack.
It combines delicious, seasonally-inspired offerings from over 35 Chefs accompanied by flowing Champagne as well as an array of Wölffer Estate's eponymous wines. It is truly a feast for the senses and this year also featured some very special new faces.
The 2018 "Chefs & Champagne" event marked the first for the foundation's newly appointed CEO, Clare Reichenbach. The charismatic, blonde Brit (pictured below) brings her seasoned experience as executive vice president of strategy for BBC Worldwide and AMC Networks, to the renowned culinary organization, as well as extensive media expertise gained by working with clients including NBC Universal and New York Public Radio.
A self-described "deeply impassioned home cook," Reichenbach rallied the crowd of revelers by announcing the evening's enduring themes of, "good food, for good" and "pleasure with a real purpose." She also added, "we celebrate excellence in food, and we delight in deliciousness." I couldn't agree more!
But perhaps the overarching theme of the evening was the most timely, namely, the equality of women in the culinary arena. Spawned by the #MeToo movement and numerous sexual misconduct allegations in the culinary realm, Reichenbach also cited some sobering statistics, "While half of culinary students are women, they make up less than 20% of Chefs and head cooks."
The evening's ethos of equality was a continuation of May's James Beard FoundationAwards, which challenged the food community to RISE for diversity, culture and inclusion to ensure a seat at the table for everyone.
Which brings me to this year's Honoree. In her announcement, Reichenbach began, "Her passion for food, family and feminism makes her the ideal honoree for this year's event," and she couldn't have been more right! Padma Lakshmi is truly a driving female force in the culinary world. In addition to her titles of food expert, model, actress and best-selling author, she's also the host and executive producer of Bravo's James Beard award winning and Emmy award winning show Top Chef.
I was fortunate to have the opportunity to speak with the luminous Lakshmi about her favorite Summer flavors, passions outside of food and what it means to be honored by the James Beard Foundation before the event got underway:
Q: How have you been enjoying the Hamptons so far?
A: "I just got here today, I've been filming the finale of Top Chef overseas in China. If feels good to be back but I'm a little jet-lagged."
Q: You contributed so much to the food world in such a unique way, what does it mean to be here and be honored by the James Beard Foundation today?
A: "It feels great, it feels so exciting! I've always admired Chefs who were of James Beard caliber, and also cookbooks that were recognized by the James Beard Foundation so to be here as their Honoree is really fantastic and a life bucket list dream come true."
Q: Since we're almost halfway through, what are your favorite flavors of Summer?
A: "It's a little early, but in a few week the corn will start to come in really sweet and ripe. The tomatoes are divine and we have a ton of basil in our garden so instead of always making pesto, we make green curry with it. My most favorite flavors of Summer though are peaches and tomatoes."
Q: As a Sommelier, I have to ask, do you have any favorite wines or cocktails you specifically enjoy in the Summer?
A: I mean, I love really good wine, I love [Chateau] Figeac, I also love Tignanello.
Q: You've inspired so many people to experiment in their own kitchens and think outside the box, are there any spices in particular you think of when it comes to Summer that people should explore?
A: "Here's two Middle Eastern spices, one is Sumac and one is Za'atar powder and I mention those two together because in the Summer you have such beautiful vegetables and it's easy to make a very simple yogurt dip with just yogurt, those two spices and salt and maybe a pinch of cayenne if you like things spicy. It's a great healthy snack for kids and adults and you put it out and it's beautiful. We actually make a ton of it and use it on our baked potatoes as well, instead of sour cream."
Q: You've filmed Top Chef in so many amazing places, if you could pick anywhere to film it next, where would it be?
A: I'd really love to do a finale in Goa. I'd love to be able to bring Top Chef to my home country. I just think Goa would be such a beautiful place, not only because of the Portuguese influence but also the wonderful mix of food and also the natural beauty. You have the beaches, the nightlife and the historical side - it's got a little bit of everything.
Q: What's been your favorite place to film Top Chef so far?
A: Singapore was pretty good, Hawaii was beautiful and I loved filming in New Orleans as well.
Q: What are your greatest passions in life outside of food?
A: My daughter of course, rollerskating, and reading. I love all those things.
Q: What are you reading right now?
A: Actually I'm reading this book by Francine Prose and it's called "What to Read and Why." And it's just a beautiful book of essays and it really reignites your love of classic books. And it's written in such an approachable, down to earth way, it makes you all of a sudden want to go back and read Tolstoy. She's such a great writer.
Q: Do you have a favorite culinary quote or words to live by?
A: Yes, "'Tis an ill cook who cannot lick his own fingers!" It's from Shakespeare's Romeo and Juliet."
Once again, the food at the 2018 Chefs & Champagne event was truly spectacular! As in years past, I have to share my Top 10 Tantalizing Dishes with you - please scroll down for the deliciousness:
1.) Calvisius Tradition Prestige Caviar (White Sturgeon): The silky, slightly saline taste and delicate yet firm texture of this Italian caviar was positively dreamy and the perfect pairing for the Boizel Champagne.
2.) Red Velvet Macaron with Foie Gras Mousse + Aged Balsamic by Chef Adrienne Cheatham of SundayBest Pop-Up Series: The combination of the moderately sweet macaron and silky foie mousse were positively heavenly. The balsamic drizzle and flourish of briny sea salt made the perfect finish!
3.) Tarte Pissaladière (Savory Onion Tart with Anchovies, Niçoise Olives + Arugula) by Chef Georgette Farkas of Rotisserie Georgette in NYC: This classic dish from the South of France was a real treat and the bright arugula provided a fresh pop for the savory, salty olives and anchovies.
4.) Whipped Feta with Watermelon + Pistachio Dukkah by Chef Ayesha Nurdjaja of Shuka Restaurant in NYC: The airy texture of the feta was the perfect counterpoint to the dense chunks of sweet, ripe watermelon. The generous sprinkle of chopped pistachios, seeds and spices added delightful depth and earthiness to the dish as well.
5.) Olive Oil-Poached Chinook Salmon with Charred Leek Emulsion, Jersey Corn Puree, Black Garlic + Corn Cracklings from Chef Matthew Woolf of The Rainbow Room: We were absolutely smitten with the silky texture of the salmon as well as the combination of flavors and textures of the accoutrements!
6.) Foie Gras Torchon with Duck Prosciutto, Local Cherries, Rooftop Honey, Farm Blossom + Seed Cracker from Chef Chris Starkus of Urban Farmer in Denver, CO: As a sweet and salty fan, this was a hands down favorite! It led with the salty tang of the prosciutto and finished with the bright, flavorful sweetness of cherries and honey.
7.) 45-Day Dry Aged Certified Angus Beef Rib-eye with Bone Marrow, Bearnaise Sauce + Tomato Confit from Chef Nicole Gajadhar of Saxon + Parole in NYC: Sheer meaty decadence describes this dish in which revelers were offered a choice of sliced, buttery meat or a giant bone robed in an ample lashing of meat and fat - see photo above for my choice!
8.) Wood-Grilled Oysters with Greenneck Butter + Charred Bread from Chefs Janine Booth + Jeff Mcinnis of Root + Bone in NYC and Stiltsville Fish Bar in Miami Beach, FL: This dynamic duo always amazes and we so enjoyed their flavorful oysters served marinating in the decadent butter with bread for handy sopping.
9.) Sweet Corn Sabayon with Blackberry Reduction + Cornmeal Crumble from Chef Claudia Fleming, Chef + Owner of The North Fork Table + Inn in Southold, NY: This masterful dish featured airy, silky/sweet sabayon as the perfect canvas for the flavorful blackberry and delightful texture of the crumble.
10.) Grilled Oregon Albacore with Lemongrass, Galangal, Chile + Lime from Chef Gregory Gourdet of Departure Restaurant + Lounge in Portland, Oregon: This delightful spice and citrus-infused albacore totally popped and provided the perfect vehicle of deliciousness that was also perfectly seasoned.
And in keeping with "Chefs & Champagne" tradition, towards the end of the evening, all participating Chefs gathered in the field for a group photo. Cheers to the James Beard Foundation on another fabulous evening - we're already looking forward to next year! Also, to view my posts on previous Chefs & Champagne events, please click here.
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