It's amazing how time flies.
It seems like yesterday I was excitedly announcing our first food and wine group trip to Provence and before you know it, we've been back and six months have passed!
If you've been reading my blog over the past few years, you may know we've been spending more time in the South of France. Specifically, cooking at Julia Child's former Summer home, La Pitchoune; tasting our way through Provençal wine country; and exploring nearby towns like Cannes, which has become a real favorite.
And after a busy week of hosting cooking classes, wine tastings and excursions during our aforementioned group trip (if you'd like to learn more about our bespoke trips, please click here), we decided Cannes would be the perfect place to relax for a few days. And since our dear friends we usually stay with were not in town, we decided on the InterContinental Carlton Hotel.
The storied, century-old Intercontinental Carlton Hotel is truly an icon of old Hollywood glamour. And its majestic facade is essentially the crowned jewel of La Croisette, the famed stretch of road that hugs the Mediterranean coastline and features haute couture shops including Chanel, Gucci and Louis Vuitton. On our first trip to Cannes years ago, our dear friends Kaki and Phil picked us up from the Nice airport and whisked us off to a decadent lunch at the Carlton Beach Club. We savored succulent lobster rolls and oodles of rosé as we enjoyed the magnificent view complete with mega yachts bobbing about in the glistening Mediterranean.
Halfway through my lobster roll, I was smitten!
The Carlton Hotel, as it was first known, was originally the dream of Londoner Henry Ruhl. He partnered with architect and Nice native Charles Dalmas on its design and construction which commenced in 1911. Since its opening in 1913, the hotel has been a magnet for glamorous celebrity guests and political figures alike including Beyoncé, Eva Longoria, Clint Eastwood and Sharon Stone. It has also played a starring role in the famed Cannes Film Festival which launched in 1939. Soon after word of its grandeur spread, it quickly became a coveted location for shooting films as well.
Master of Suspense, Alfred Hitchcock, filmed portions of his classic "To Catch a Thief" at The Carlton. The film featured two of Hollywood's brightest stars of the time, Grace Kelly and Cary Grant. One of the film's most memorable scenes features Kelly in a magnificent blue evening gown in the hotel's Grand Salon.
During the 1955 Cannes Film Festival, Kelly and Prince Rainier III of Monaco had an arranged meeting and photo shoot at the hotel which is believed to have inspired their marriage a year later. Kelly's time spent at the Carlton will forever link her to the hotel and one of its most prestigious suites bears her name to this day.
After bidding adieu to our last guest at La Pitchoune, we packed up the car and headed South towards Cannes. As we pulled down the Croisette about twenty minutes later, the InterContinental Carlton Hotel beckoned in the distance as the gorgeous afternoon sun glistened and danced across its regal facade.
We were greeted warmly at the hotel and thankfully, our room was ready and waiting. As we rode up in the elevator I couldn't wait to get settled and tuck into a big, comfy bed for a looong nap after our busy week. As the Concierge opened the door, the room was illuminated by a beautiful, golden glow. As she proceeded to swing open the balcony doors and step back, we were met with the most glorious view!
The sun was setting on the azure Mediterranean as palm trees swayed gently in the breeze. There were two chairs situated on either side of the balcony doors and a table in between set with snacks and a bottle of Henriot Champagne! Our oceanfront room was absolutely dreamy and every bit as glamorous as I had hoped. After a few sips of Champagne and a couple lemony Madeleines I dozed off into a blissful sleep.
We spent the next 72 hours relaxing in the hotel, strolling La Croisette and savoring our remaining days in the South of France. We visited some of our favorite shops in Cannes including LaDurée, Chanel, Harmont & Blaine and our favorite wine shop, 1862 Wine & Spirits. We also enjoyed a leisurely dinner at the nearby French bistro, Pastis (thanks, Kaki & Phil!).
The hotel's Carlton Bar with its fabulous Belle Epoque atmosphere was also a favorite for enjoying Cocktails on the Croisette. I thoroughly enjoyed the Lady Carlton Cocktail (26 €) featuring Champagne and fresh strawberry coulis while Steve opted for the deliciously classic Negroni (25 €). Our drinks were the perfect accompaniment for the delicious dishes such as Steak Tartare (32 €) and decadent Foie Gras Crostini (28 €). In addition to the delightful cocktails and food, the Carlton Bar is a wonderful place for people watching as well!
Our stay at the InterContinental Carlton Cannes was truly the perfect ending to an amazing trip and I couldn't recommend the hotel highly enough. While a true icon of glamour, we thoroughly enjoyed the hotel's sense of relaxed elegance that kept it from feeling too stuffy and formal.
And while the hotel is a wonderful place to stay all year round, it's a hot spot for national conferences. Of course, the best known is the Cannes Film Festival which takes place in mid-May, but here is a calendar of others to keep in mind when making your plans. Rooms tend to book up quickly and the town is really busy during these times.
Even if you're not a guest of the hotel, if you ever find yourself in Cannes you should definitely pop into The Carlton Bar for Cocktails by the Croisette or lunch at the Carlton Beach Club. In addition to the delicious food and drinks and decadent atmosphere, you never know who you'll run into!
InterContinental Carlton Cannes | 58 Boulevard de la Croisette, 06414 | Cannes, France | +33 4 93 06 40 06
I've always been fascinated by Chile as a wine region. So on this Memorial Day weekend, I'm thrilled to share my podcast interview with a member of the "First Family" of Chilean wine and Chief Winemaker of the iconic Viña Montes, Aurelio Montes, Jr.
Aurelio's father is a pioneer of Chilean wine who relentlessly pursued his vision of producing wines of superior quality to the ones being produced in Chile at that time. The result of his labor was ViñaMontes, the first Chilean winery to produce and export Premium and Ultra Premium wines including their acclaimed Montes Alpha Cabernet Sauvignon and Montes Alpha M.
Although Aurelio, Jr. was born into the wine world, his story is anything but straightforward. Rather than automatically assuming the reigns of the family winery as one might expect, he took a circuitous and quite fascinating route to his current position as Montes' Chief Winemaker. During his vinous odyssey he gained valuable experience in both life and wine, essentially earning his way into his family's iconic winery in the process.
In this interview, Aurelio shares the details of his whirlwind journey through the vineyards of Australia, Napa and France and reveals the inherent and sometimes challenging intricacies involved in working with his legendary father.
Aurelio also shares a fascinating behind the scenes look at his approach to winemaking and rationale behind key decisions including the importance of sustainable farming over the long term, and why becoming a "partner with the vine" is so important for producing excellent wine. He also does a deep dive into some of Montes' best known wines, discussing their nuances in great detail from the importance of their estate vineyards and the trials and tribulations of working with Chile's signature red grape, Carmenere.
I think you'll come away from this interview truly inspired by Aurelio's passion for winemaking and his attention to every detail that goes into making it. This includes his rationale for implementing the Chinese art of feng shui and playing Scottish Gregorian chants for the wine in order to achieve the best wine possible!
Many thanks to the charming Aurelio Montes, Jr. for taking the time to chat with me! To listen to this interview, simply click the "PLAY" on the slider above OR click here to listen in iTunes. Please stay tuned for more interviews with the world's most interesting people in food and wine!
- Learn more about the infamous phylloxera epidemic that ravaged the vineyards of Europe in the late 1800's by clicking here.
- Learn about the importance of stainless steel fermentation and fermenting "on the lees" by clicking here.
- For more details about white wine production, check out my post White Wine 101, please click here.
- For more details about red wine production, check out my post Red Wine 101, please click here.
To share your thoughts + spread the word about the The Wine Atelier podcast:
– Please leave me a note in the Comments section below & click here to listen to previous episodes of The Wine Atelier podcast.
– To spread the word about The Wine Atelier podcast, please share this link on social media, in e-mails or anywhere else you like (Thank You in advance!).
– If you enjoyed the show, please click here to go to iTunes and SUBSCRIBE to so you don’t miss a thing – AND – your honest review on iTunes would be greatly appreciated!
Poor Rebekah Peppler...
The conflicted New York Times writer recently bashed the Aperol Spritz and drew a lot of heat from Spritz-lovers like myself. At this time of year with the weather heating up, there's nothing like this classic, refreshing Italian cocktail that's the equivalent of a sultry Summer sunset in a glass. And, in addition to being imminently Instagrammable, it's the perfect balance of bitter and sweet and these elements can be adjusted to suit a variety of palates.
Peppler seems to take umbrage with the drink being served in "branded" glasses and made using low quality Prosecco. Dare I say the simple fix here is to use different glasses and better quality Prosecco? I've been drinking Aperol Spritz's for years and have yet to encounter a branded glass. She even disses the requisite orange slice garnish - what's more Summery than an orange slice?
And at this point YOU might be asking - what the heck an Aperol Spritz and why should I care? In which case, let me explain...
The Aperol Spritz originated in Italy and is a delightful combination of Aperol, Prosecco and club soda, garnished with the aforementioned orange slice. The key ingredient, Aperol, is a bright orange, Italian aperitivo liqueur that was introduced in 1919 at the International Fair of Padua. Created by the Barbieri brothers, it is an infusion of bitter and sweet oranges and a variety of carefully selected herbs and roots. The result is a delightful concoction that's simultaneously sweet and bitter with an array of enticing herbal notes.
Aperol makes for a great Summer mixer because it's quite low in alcohol, clocking in at a mere 11% abv ~ your standard issue Sauvignon Blancs and Chardonnays can range from 12-14%. Interestingly, in the 1930's an ad campaign directed at women actually touted Aperol as the liqueur for the fitness conscious, promising to keep them lean and fit thanks to its low alcohol content ~ ah the good 'ol days!
It actually wasn't until the 1950's that the recipe for the Aperol Spritz was officially introduced and consists of a ratio of 3 parts Prosecco (use a good DOCG bottle!), 2 parts Aperol and a splash of club soda. The order of the ingredients is important, you want to place the ice in the glass first, then the Prosecco, then the Aperol and top with the club soda. This order prevents the Aperol from settling to the bottom and trust me, you really want to get the beautiful, orangey sunset colors! And be sure to garnish the gorgeous glass with a juicy, ripe orange wedge.
The Aperol Spritz also makes a more glamorous, evening presentation in a Champagne flute. Just leave out the ice and orange slice and layer the Aperol, Prosecco and Club Soda and you have the perfect, pre-dinner cocktail. Whadya think of THAT, Rebekah!
I hope you have a chance to discover the Aperol Spritz this Summer and if you have a favorite Summertime cocktail, please let me know in the Comments section below.
If you're looking for the ultimate 'breakfast in bed' recipe - look no further! These Red Velvet Pancakes are perfect for any occasion from spoiling Mom on Mother's Day, romancing your Valentine, or treating yourself to a well-deserved morning indulgence.
I've been a huge fan of ALL things red velvet ever since I was a kid. Every Summer, the day after school let out, my family would head straight to Captiva Island on the west coast of Florida. And every night, after a long day of basking in the sun on the beach or bobbing around in the ocean, we would have dinner at a restaurant called The Bubble Room. This legendary Florida restaurant charmed visitors with its eccentric, retro theme and, in contrast to the toasty temperatures outside, the interior was bedecked in Christmas decor year round - it was truly magical!
In addition to being filled with lots of family memories, The Bubble Room is also home to a profound #foodmemory - it’s the place where I discovered Red Velvet Cake. From its glorious red color to it's tangy, sweet flavor and decadent cream cheese frosting it was literally heaven in cake form (please click here for the full story + The Bubble Room's Red Velvet Cake recipe).
And since then I’ve come to love Red Velvet in just about any form which brings me back to these delicious Red Velvet Pancakes! Much like my previous excitement, I was also thrilled to discover this recipe which translates the fabulous flavor into delicious breakfast form. Unsweetened cocoa powder gives the pancakes a fabulous chocolatey backnote, while sour cream and buttermilk impart their yummy, signature tanginess.
And, let’s not forget about the copious amount of red food coloring that's key to any red velvet recipe. It’s important to note that the potential for staining your clothes here is REAL, folks, so please be careful and avoid wearing light colored clothing and/or anything you care about.
And, honestly, if you're fingers aren't stained scarlet after making these babies, you're probably doing something wrong!
In order to ensure the pancakes turn out their signature red color, cook them over medium-low heat.
Make sure to generously re-butter the pan between batches - you want to avoid the pancakes turning brown!
Using a non-stick pan is key, otherwise the pancakes could stick and make an unsightly red velvet mess.
Be sure to cook the pancakes in smaller batches of two to three at a time to ensure even cooking.
This recipe makes a generous stack for one person or two short stacks. If making for a family you might want to make two batches.
I love that these Red Velvet Pancakes aren't too sweet so when you add garnishes or accoutrements such as powdered confectioner's sugar, whipped cream, fruit and/or maple syrup, the sweetness level is perfect! Serve these beauties with a side of crispy bacon and an adult beverage like Champagne (or a Strawberry Rhubarb Fizz) and you are all ready to dazzle Mom or whoever that special someone might be.
Thanks so much for taking a walk down memory lane with me and I hope you enjoy this recipe for Red Velvet Pancakes as much as I do. And, if you do make it for your loved one, I'd love to hear about it in the Comment section below!
Print Recipe
“RED VELVET PANCAKES”
Recipe Type: Breakfast
Author: Stephanie Miskew | The Glamorous Gourmet
Makes: 8 pancakes
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 1/2 tablespoons unsweetened cocoa powder
1 extra large egg
3/4 cup buttermilk
1/4 cup sour cream
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
3 tablespoons melted butter, plus additional for cooking pancakes
Whipped cream (optional)
Sliced fruit (optional)
Maple Syrup (optional)
Confectioner's sugar (optional)
Instructions
Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a bowl. Sift if necessary to remove lumps.
In a larger bowl, beat the egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.
Slowly whisk in the flour mixture, adding melted butter in gradually. Whisk until all lumps are out.
Melt 2 Tablespoons of butter in a large nonstick pan over medium-low heat. Drop in batter 1/4 cup at a time to form pancakes. Add additional butter for each batch of pancakes.
Flip pancakes when bottoms are set and bubbles form on top. Cook until firm and fluffy.
Serve the pancakes warm with a side of bacon and a dusting of confectioner's sugar, whipped cream, sliced fruit and/or maple syrup.
It’s week three of Women's History Month and I'm happy to highlight an amazing lady in the food world, Clare Reichenbach, CEO of the James Beard Foundation. Widely considered "the Oscars" of the food world, The James Beard Awards are among the highest commendations Chefs, restaurants and/or journalists can receive. So if you're a foodie, you definitely won't want to miss this interview with their delightful new CEO!
It's officially been a year since Reichenbach joined the Foundation, taking over the leadership role from previous JBF President, Susan Ungaro. And while she definitely had big shoes to fill, it was quickly apparent that, even without a formal culinary background, Reichenbach's lifelong passion for food, formidable skill set and impressive business experience, not to mention her exuberant personality, made her the perfect woman for the job.
Reichenbach also joined The James Beard Foundation during a tumultuous time in the food world. The #Metoo movement was in full effect and sexual misconduct allegations against a host of well-respected, award-winning, male Chefs were flying. In this interview, Reichenbach confidently addresses the issue and shares the many ways in which she is effecting positive change through a variety of strategic impact initiatives that are making the food industry a more welcoming, diverse and sustainable place for everyone.
In this interview, you'll thoroughly enjoy getting acquainted with the delightful and down to earth Reichenbach, a Brit whose passion for food began as a young girl and has continued throughout her life. She also shares how the skills she developed and honed during her impressive career prior to joining the JBF are coming in handy to further expand the foundation's mission of "Good food for good." She also offers helpful advice to women seeking a career in the food industry or who are trying to make a change in their current career path.
And folks, there's LOTS going on at The James Beard Foundation this month, leading up to the awards in Chicago on May 6th! Tomorrow morning (Wednesday, March 27) at 10am ET, the final Restaurant and Chef Award nominees, as well as the nominees for our Media and Restaurant Design Awards will be announced at a press conference in Houston (see below for details).
And for the remainder of March, the James Beard Foundation is asking everyone to support women-led restaurants through Grubhub’s annual RestaurantHER initiative. During Women’s History Month, when you round up your change on an online takeout or delivery order, the difference will be donated directly to the JBF's Women’s Leadership Programs. The proceeds from this campaign will work to ensure that more women step into leadership positions in kitchens, including expanding the number of women-owned restaurants. So the next time you order in, donate your change and help make a real difference in the lives of women across the country.
Many thanks to the charming Clare Reichenbach for joining me and to listen to this episode of The Wine Atelier podcast, simply click “play” on the slider above OR click here to listen in iTunes. Please stay tuned for more interviews with amazing women of food and wine as we continue our celebration of Women’s History Month!
To watch the live stream video of the James Beard Award finalist announcements on March 27th at 10am ET, please click here- For more information on the James Beard Award Ceremony in Chicago in May, please click here.- For information on the JBF's Women's Leadership Programs and other initiatives, please click here.- For purchasing information for the JBF's new cookbook, "Waste Not: How to Get the Most from your Food" please click here.- For information on attending a dinner at the James Beard House in NYC or planning a tour, please click the respective links and to view my blog post on our tour of the James Beard House, please click here.
To share your thoughts + spread the word about the The Wine Atelier podcast:– Please leave me a note in the Comments section below & please click here for previous episodes of The Wine Atelier podcast.– To spread the word about The Wine Atelier podcast, please share this link on the social media platform of your choice.– If you enjoyed the show, please click here to go to iTunes and SUBSCRIBE to so you don’t miss a thing – AND – your honest review on iTunes would be greatly appreciated!
Our celebration of Women's History Month continues with another amazing woman in the wine industry, Eileen Crane, CEO and Founding Winemaker of Domaine Carneros. As a longtime fan of her exceptional sparkling wines, Eileen was at the very top of my list of guests to have on the show when I started this podcast last year. So, it's truly an honor to share this interview with you.
Eileen's 40+ year career as one of California's first female sparkling winemakers is truly inspiring and has earned her the title of "The Doyenne of Sparkling Wine." This well-deserved title was bestowed upon her by Author of The Wine Bible, Karen MacNeil who just so happens to be featured in last week's podcast episode. We strive for continuity here on The Wine Atelier Podcast!
In this episode, Eileen shares the fascinating details of her journey in wine which began with her memorable first sip of Champagne as a young girl. Culinary school followed as did her studies at UC Davis which ultimately strengthened her resolve to become a winemaker. Eileen also elaborates on how she went from working for some very well-respected wineries, to being tapped by Claude Taittinger in the late 1980's to become winemaker for Domaine Carneros, while also overseeing construction of the brand new facility.
What can't this woman do?!?
We also get geeky discussing the nuances of the Pinot Meunier grape, the importance of owning your own estate vineyards, and the delights of pairing sparkling wine with food. Eileen also shares sage advice for women considering a career in the wine industry and, if you're planning a trip to wine country, there's an exciting new experience at Domaine Carneros you're NOT going to want to miss!
Many thanks to the fabulous Eileen Crane for joining me and to listen to this episode of The Wine Atelier podcast, simply click “play” on the slider above OR click here to listen in iTunes. Please stay tuned for more interviews with amazing women of food and wine as we continue our celebration of Women’s History Month!
1.) My post on Champagne 101 that describes the details of the Méthode Traditionelle
2.) Domaine Carneros La Rêve Blanc de Blancs
3.) Domaine Carneros Jardin d'Hiver Asian-inspired Five Course Pairing Experience
To share your thoughts + spread the word about The Wine Atelier podcast:
– Please leave me a note in the Comments section below & please click here for previous episodes of The Wine Atelier podcast.
– Please share this link on the social media platform of your choice.
– If you enjoyed the show, please click here to go to iTunes and SUBSCRIBE to so you don’t miss a thing – AND – your honest review on iTunes would be greatly appreciated!
This March we're kicking off Women's History Month on The Wine Atelier podcast with one of my favorite vinous trailblazers, the fabulous Karen MacNeil. Her seminal work, The Wine Bible, has been an invaluable resource for wine lovers since it was first published in 2001. Since then, the book has sold over a million copies and is truly a MUST for any wine library!!!
Perhaps even more impressive than the book itself, however, is MacNeil's inspiring rise through the male-dominated, vinous ranks of food and wine writing in 1970's New York. The largely self-taught MacNeil relied on her remarkable wit, vast knowledge of wine and tenacious work ethic to fuel her pursuit of this unconventional, yet ultimately rewarding, career path.
Today, MacNeil has won EVERY wine award in the English language, and changed the face of the wine world with The Wine Bible's refreshing, female voice which has paved the way for like-minded women to follow. So if you've ever considered a career in food and wine or you're longing to pursue a career path in a different field, you won't want to miss MacNeil's inspiring story and advice!
Many thanks to Karen for joining me and to listen to this episode of The Wine Atelier podcast, simply click "play" on the slider above OR click here to listen in iTunes. Please stay tuned for more interviews with amazing women of food and wine as we continue our celebration of Women's History Month!
1.) For more information on Karen MacNeil and/or to order your own personalized copy of The Wine Bible, please click here.
2.) To purchase The Wine Bible on Amazon, please click here.
3.) To subscribe to Karen's wonderful weekly newsletter, WineSpeed, please click here.
To share your thoughts + spread the word about The Wine Atelier:
– Please leave me a note in the Comments section below & to view previous episodes of The Wine Atelier podcast, please click here.
– Please share this link on the social media platform of your choice, in e-mails or anywhere else you like (a BIG ‘thank you’ in advance!).
– If you enjoyed the show, please click here to go to iTunes and SUBSCRIBE to so you don’t miss a thing – AND – leaving your honest review on iTunes would also be greatly appreciated!
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