Archive for Food & Wine
A few days ago, I put a call out on Twitter for help.
Marscapone help, to be specific.
oh. hell yeah.
Why not have dessert for breakfast? Oh wait, this is getting
confusing. Tiramisu Is breakfast for dessert, because there’s coffee in
huh?! Never mind! Just….just…go make these pancakes!
These photos and recipes are from Ivory Hut – enjoy!
These amazing Tiramisu Pancakes started out as a casual idea spurred
by a tweequest for things to do with half a cup of mascarpone, and the
fact that I had just posted a pancake recipe on my blog. Five batches
of pancakes later and more mascarpone cream ingested than I care to
reveal (more than half of which was simply the result of gluttony), I
now have what is proving to be the favorite breakfast item in my house.
The fact that it also easily works as a dessert gives it extra
The maple-butter glaze is optional, but it gives the pancakes a
nice boost of sweetness and extra maple flavor to remind you that these
are, in fact, pancakes. The mascarpone cream is what really pulls it
all together. If you’re serving this to kiddies, you can substitute
sweetened espresso or very strong coffee for the liqueur. That is, if
they’re allowed to have coffee.
I also maintain that, as decadent
as it sounds, it might be a tad healthier than regular pancakes
because you’re not drowning it in syrup. Really, there isn’t much sugar
in this recipe. For the entire batch, even if you make the glaze, you
only use about 4 tablespoons of maple syrup. That’s less than a
tablespoon per person. I think that more than makes up for the extra
mounds of cream.
recipe from Ivory Hut
(Serves about 5 reasonably hungry people)
For the glaze
1/4 cup maple syrup
3 tablespoons softened butter
tablespoons coffee liqueur
For the cream:
4 oz. mascarpone
1 cup whipping cream
2 tablespoons coffee liqueur
tablespoons maple syrup
Start by preparing the cream and the glaze. For the
cream, beat all ingredients together and whip until you have soft
peaks. Set aside in the refrigerator. (Tip: this cream tastes amazing,
and is what really makes these pancakes. If you like generous amounts
of cream on your pancakes, you might want to make a double portion.)
The glaze is optional, but very, very (and I mean very) good. Simply
combine the ingredients well. Set aside.
In a medium bowl, combine the flour, sugar, cocoa
powder, baking powder, baking soda, and salt. Make sure the cocoa
powder is well sifted, so that it will dissolve evenly.
In a separate bowl, combine the milk and sour cream
until smooth (it helps to slowly dilute the sour cream with the milk
while whisking, which reduces the chances of clumps). Add the instant
coffee powder and mix well until dissolved. Whisk in the eggs, melted
butter, and vanilla. Add the wet mixture to the dry ingredients, mixing
gently until you have a slightly lumpy batter but without any large
clumps of flour. If batter is a little runny, add a tablespoon or two
of flour.I like to transfer my batter to a measuring cup or something
else with a spout, for easier cooking.
Let the batter sit while
you preheat your griddle. When griddle is hot, drop batter in portions
desired (1/4 cup for regular-sized pancakes) onto the greased griddle.
When bubbles come up and edges look cooked, gently flip to cook the
other side. Once pancakes are cooked, transfer to a plate.
Spread a small amount of the maple glaze over the top
of the pancake so it soaks in while still hot. Continue with the
remaining batter until done.
To serve, dollop a generous amount of the cream in
between layers of pancakes. Top with more cream, and then top with
shaved chocolate, or a light dusting of sifted cocoa powder.
with extra cream and/or glaze on the side for dipping. A bonus: these
pancakes taste amazing even when cold.
Sexy seafood salad for your pretty soul. via TeaNoir.com
Posted by ilyana
- 200gm surimi meat (aka the pricier version of crabmeat)
1/2 an avocado, diced
2 tablespoons mayo
a pinch of pepper
a drop of extra virgin olive oil
Mix well and chill before serving. This salad is very versatile, spread it over a thick slice of herby focaccia bread like I did or mix it with some fusilli for a nice pasta salad ;D
I originally posted this up on my livejournal but thought it would be nice to share the recipe with you guys here. Enjoy!
Killer Salads via Amateur Gourmet.com
I’ve been making some killer dinner salads lately and I’d like to share with you my technique.
I subscribe to the “stuff” philosophy of salad-making which is, essentially, that the best part of a salad is the “stuff,” not the lettuce. So my salads have no lettuce: just lots of stuff mixed together in a bowl with a homemade vinaigrette. The salad above, for example, has chopped up carrots, peppers, cherry tomatoes, red onion, bacon, avocado and blue cheese. The salad below, on the other hand, has peppers, carrots, onions, green beans, and chickpeas:
Paella Salad via Recipeczar.com
- 2 (5 ounce) packages saffron yellow rice
- 1/4 cup balsamic vinegar
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried basil leaves
- 1/8 teaspoon black pepper
- 1 dash cayenne pepper (or to taste)
- 1 lb medium shrimp, peeled and cooked
- 1 (14 ounce) can quartered artichoke hearts, drained
- 3/4 cup green bell pepper, chopped
- 1 cup frozen green pea, thawed
- 1 cup tomato, chopped (Romas work best)
- 1 (2 ounce) jar diced pimentos, drained
- 1/2 chop red onion, chopped
- 2 ounces prosciutto, chopped
Prepare rice according to package directions, omitting any oil and salt.
In a small bowl, mix together the vinegar, lemon juice, oil, basil, black pepper and cayenne pepper, set dressing aside.
In a large bowl combine the cooked rice with the shrimp, artichoke hearts, green pepper, peas, tomato, pimentos, red onion and prosciutto, mixing well.
Pour the dressing over the rice mixture, tossing to coat.
Cover and refrigerate at least 2 hours before serving.
We shot this picture for Maria last year and it is still one of my personal favorites. Pia, our hostess with the mostess, was in charge of the styling of course and Jeroen van de Spek took the picture (click here to see all the pics from the shoot).
Sexy Summer Salad
1 melon: Cavaillon melon, Galia etc.
for the syrup:
0.5 liters of white wine
100 grams sugar
4 star anise
the seeds from 1 vanilla pod (keep the pod too)
the peel of 1 lemon
The leaves of 3 twigs of rosemary
150 ml light olive oil
juice of half a lemon
pepper and salt
for the salad:
1 head of raddichio
4 sprigs of red or green basil
8 thin slices of Parma ham
2 buffalo mozzarella cheeses
50 grams of beautiful young salad leaves: mizuna, rocket, mustard leaf
Use a melon scoop to create nice little melon-balls. Spread them out on a deep plate.
Heat the white wine in a saucepan and add the sugar, spices and the lemon-peel. Simmer for 20 minutes on very low heat. Pour over the melon. Let completely cool down.
Make the rosemary oil: Whizz the rosemary with the lemon juice in a food processor. Pour in all the olive oil, while whizzing, taste the dressing for salt and pepper.
Arrange the radicchio leaves on four plates. Tear the mozzarella into small pieces and divide them together with with the Parma-ham, melon balls and the young leaves over the plates. Drop some syrup over it. Sprinkle with torn Basilicum and finish off with the rosemary oil, serve immediately with crisp bread.
You can also conserve the melon in this syrup. Pour this 2 x this quantity of syrup over the balls of at least 2 melons in a clean pot (2 liters) and cook it in boiling water for about 10 min.
It will keep for about a month!
Grilled Watermelon Salad
1 small (about 5 lb.) seedless watermelon, cut into 8 slices
2 tbsp olive oil Salt and pepper
2 bunches watercress, trimmed
2 tbsp balsamic vinegar
1 cup crumbled goat cheese
Heat grill. Brush watermelon slices with oil. Season with salt and pepper. Grill watermelon 1–2 minutes on each side.
In medium bowl toss watercress with vinegar. Season with salt and pepper to taste. Set aside.
To assemble, sprinkle each grilled watermelon slice with goat cheese. Top with watercress mixture.
½ cup pomegranate juice
2 tbsp sherry vinegar
1 shallot, sliced
2 tsp Dijon mustard
¼ cup each canola oil and olive oil
12 cups arugula, cleaned and trimmed
2 white or yellow peaches, pitted and sliced
In small heavy saucepan reduce pomegranate juice by half. Pour juice into bowl; let cool.
Add vinegar, shallot and mustard. Whisk in canola and olive oils. Season to taste with salt and pepper.
Arrange arugula leaves and peach slices on serving plate. Drizzle with dressing
1 large shallot, minced
1/3 cup champagne vinegar
1 tbsp Dijon mustard
1 cup olive oil
Salt and pepper
4 cooked 1½ lb. lobsters with meat removed (or 4 to 5 lb. cooked meat)
2 ripe avocados, cut into slices
3 heads Boston lettuce, torn into bite-size pieces
Combine shallot, vinegar, mustard; whisk in olive oil. Season with salt and pepper. Cut lobster into bite-size pieces; toss with avocado and desired amount of dressing. Line serving plates with lettuce. Top with lobster.
Chicken-and-Caper Caesar Salad spears
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp anchovy paste
1 tsp Worcestershire sauce
1/2 tsp dry mustard
2 lb. cooked, boneless, skinless chicken, cut into thin slices
60 small romaine lettuce leaves
Capers and shaved Parmesan cheese for garnish
In small bowl combine first seven ingredients. Place a few chicken slices on each lettuce leaf. Top with dressing, and garnish with capers and Parmesan shavings.
Citrus Shrimp Cocktail
My kids will eat shrimp cocktail like there’s no tomorrow. In fact, if we go to an all-you-can-eat buffet, they’ll wipe you clean and more than likely, we’d get those nasty glares from the staff for eating more than our family’s share. However, that’s the kids, not me. I’m not a fan of rubbery, tasteless shrimp dipped in a cocktail sauce that you’d find in most restaurants – with the exception of this shrimp cocktail recipe from Grove Park Inn, Asheville NC!
So despite the name of this “Citrus Shrimp Cocktail” recipe, it’s so very different. The shrimp are split and grilled, not boiled to death and then tossed in a mixture of fresh mint, grapefruit and orange segments.
So where’s the “cocktail” part?
Ah-ha. Glad you asked!
Add in a little mixture of your choice of sparkling wine, champagne or prosecco plus the juice from the citrus adds a tickly zing. The recipe comes from Victoria Allyson, an Executive Chef and Pastry Chef who tweets at @StrawberryToast. She came to my rescue when I asked for shrimp recipe ideas on Twitter.
By the way, this is a perfect appetizer for Valentines Day!
For a non-alcoholic version, you can use sparkling cider or sparkling water. Just something with bubbles.
In goes the fresh squeezed grapefruit and orange juice (squeezed from the membranes after segmenting the citrus):
Pour it over the grilled shrimp and the citrus segments.
Add in a touch of chiffonade fresh mint.
Spoon it in a pretty dessert or even a wide mouthed wine glass:
Garnish with a mint sprig and it’s beautifully elegant.
Citrus Shrimp Cocktail
recipe adapted from Victoria Allyson
I love butterflying and grilling my shrimp with the shell-on. The shell has so much flavor and protects the delicate shrimp from the hot pan or grill. You can butterfly them with the shell off – I’ll leave that decision to you. See how to butterfly shrimp video.
It’s important to add toss everything together at the last minute, right before serving. If you let the shrimp sit in the citrus juice for too long, the acidity of the juice can make the shrimp a bit rubbery.
Oh, one last thing. Make sure you do not overcook the shrimp!
serves 4 as appetizer
1 pound jumbo shell-on shrimp
1-2 tablespoons olive oil
10 fresh mint leaves, plus sprigs for garnish
1 cup sparkling wine, champagne, prosecco or sparkling cider
1. Section the grapefruit and the orange, reserving the membrane. Squeeze the membranes to extract the juice and discard the spent membranes.
2. Use small kitchen shears to snip off the shrimp legs, if still attached. Devein and butterfly the shrimp while keeping the shell on. Toss the shrimp with the olive oil. For healthier version, just spray both sides of shrimp with cooking oil.
3. Heat a frying pan or grill. When hot, lay all the shrimp opened and flat on the grill. Cook each side for 1-2 minutes, or until just barely cooked through. When the shrimp begin to change color, you can remove from the hot pan.
4. In a small bowl, combine the sparkling wine and citrus juice. In a large bowl, toss together the grilled shrimp with the orange/grapefruit sections and the mint. Divide and spoon into 4 small dessert bowls. Pour in the sparkling wine/juice mixture into each bowl.
The Weirdest Restaurants in the World
Ever eat in Alcatraz? Dine on Mars? Then it’s about time you get a taste of some of the wackiest, weirdest, out-of-this-world restaurants.
For more strange places to eat, check out this video of the the world’s top 10 most peculiar restaurants.
Restaurant: Hajime Restaurant, Bangkok, Thailand
Culinary Concept: Robot run. Owner Lapassarad Thanaphant (pictured) has high hopes for her robot-run restaurant. Thanaphant invested nearly $1 million to purchase four dancing (yes, they also dance!) robots who serve diners Japanese delicacies.
|Eating with Sharks|
Restaurant: Ithaa Undersea Restaurant, Rangali Island, Maldives
Culinary Concept: Fish-eye view. Ever dine on octopus and oysters surrounded by octopus and oysters? Well, you can do just that at the luxurious Ithaa restaurant beneath the Indian Ocean. Ithaa, meaning “pearl,” sits between three and six feet below sea level (depending on the tides) and weighs over 200 tons, so the chef won’t drift out to sea. On the menu: crustaceans and wild game.
|New Meaning for Noodle Bowl|
Culinary Concept: Bathroom themed. If you’re into poop jokes (and can get over the gross-out factor), then you will find this toilet-themed restaurant plenty entertaining. Guests slurp up Asian noodles from commode-shaped bowls while sitting on their very own can. Keep the seat down.
|On the Rocks|
Restaurant: Laino Snow Village Ice Restaurant, Ylläsjärvi, Finland
Culinary Concept: Ikea meets igloo. Just north of the Arctic Circle the winters are cold enough to sustain Snow Village’s Ice Restaurant for the season. Inside the 200-square-meter all-natural ice structure, diners sit on solid-ice chairs at solid-ice tables while savoring local fare like cream of Lappish potato soup with cold smoked salmon, tender reindeer, and game meatballs served with — what else? — vodka-lingonberry jelly.
|Floating in Air|
Restaurant: Dinner in the Sky, worldwide
Culinary Concept: Suspended supper. Dinner in the Sky brings new meaning to alfresco dining. If you have $40,000 to spare, you and 21 of your closest friends can lavishly dangle 150 feet above any city (or golf course) while conspicuously consuming beef and foie gras mille-feuille (savory layered puff pastry) and sipping Dom Pérignon.
Culinary Concept: Treehouse treats. Using resources from inside the Yellow Pages, Pacific Environments architects constructed this pod-shaped eatery accessed by an 180-foot “treetop” walkway. There, 18 diners savored a multicourse menu that included pan-fried lamb loins with baby beetroot and mandarin salad with caramelized garlic. (Unfortunately, the restaurant was just a temporary project and has since closed.)
|Wine for Whiners|
Restaurant: Le Refuge des Fondus, Paris, France
Culinary Concept: Bottle service. As rumor has it, this favorite tourist attraction in the Montmartre neighborhood first began offering patrons wine in baby bottles as a way to avoid the French tax on wine served in proper glasses. While sucking down the grape juice, winos can fill their bellies with toothsome cheese or beef fondues.
|Life on Mars|
Restaurant: Mars 2112, Times Square, New York City
Culinary Concept: Earthling eats. NASA predicted by 2112 we’d be making commercial flights to Mars. Why wait for the airfare wars when you can pay a visit right in New York’s Times Square? Upon arrival, friendly Martians guide hungry earthlings into the hot, dry, red planet, where they can dine on the Martian Seafood Platter — exotic ocean shellfish, squid, shrimp, mussels with a spicy seafood sauce.
|Beverages Behind Bars|
Restaurant: Alcatraz E.R., Tokyo, Japan
Culinary Concept: In(ti)mate atmosphere. If you were ever curious (and who isn’t?) about life in a medical prison, Tokyo’s Alcatraz E.R. will serve that sentence. Diners are handcuffed upon arrival and taken to their “cells,” where they can choose from a list of bizarre elixirs served in blood-transfusion apparatus by hospital orderlies.
|Dining in the Dark|
Restaurant: Opaque, Los Angeles, San Diego, and San Francisco, CA
Culinary Concept: Blind taste-test. At Opaque, patrons are led into the restaurant by visually impaired or blind employees to experience dining in the dark. The absence of light allows the senses to spring into action, enhancing the smell, taste, and texture of favorites like luscious mango panna cotta with coconut crème anglaise.
|The Long and Winding Road|
Culinary Concept: Roller-coaster service. At this futuristic eatery, the waitstaff is a thing of the past. Guests place their orders via a touch-screen computer at each table. When the food — which, according to the restaurant, is based primarily on local, organic ingredients and cooked with minimal fat — is ready, it zips to the table along a twisting track from the kitchen above.
|Ancient Japanese Underworld|
Restaurant: Ninja New York, New York, NY
Culinary Concept: Japanese warrior fare. Forget Ninja Turtles. This Japanese venue with a labyrinth-like interior was modeled after an ancient Ninja castle. After your waiter impresses you with his gravity-defying acrobatics, dine on the Katana, a $50 prime steak marinated in teriyaki sauce, and finish the ninja-filled night with the smoking piña colada-assorted diced fruits with a scoop of creamy vanilla ice cream sinking in a mysterious pineapple coconut pond. Don’t forget your sword.
Restaurant: The Airplane Restaurant, Colorado Springs, CO
Culinary Concept: Mile-high meals. Onboard this grounded 1953 Boeing KC-97 tanker, diners feast on atypical airline food like the Reuben von Crashed — tender corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing served on fresh marble rye bread.
NOT Like A “Raisin in The Sun” : With Ceja Vineyards; Latino Immigrant Family IS Achieving the American Dream via [examiner.com and napavintners.com]
Ceja Vineyards – Latino immigrant family acheiving the American
Wine ExaminerSteve Ferree
After many years in the brasero work program, Pablo Ceja, his wife
Juanita and their six children said goodbye to their friends and family
in their small village in Mexico in 1967 and immigrated to America to
work in the vineyards of Napa Valley. As the family worked and grew in
Napa Valley, Juanita constantly encouraged her children to follow their
dreams and go to college. Their sons, Pedro and Armando pursued their
dreams, Pedro in engineering and Armando in enology and viticulture.
Pedro married his love Amelia Moran Fuentes in 1980. As they began
their own family, they were also focused on the common family goal to
buy land and grow grapes in Napa Valley. In 1983 Pedro and Amelia,
Armando, and Pablo and Juanita pooled their resources and purchase 15
acres in Carneros.
Pedro and Armando inherited their parents’ strong work ethic and
love of the land. Armando became a respected vineyard manager in the
valley but never lost sight of the family plan. With their first
harvest of Pinot Noir from their Carneros property in 1988, they
celebrated with family and friends
The Ceja Vineyards wine
label came on the scene in 2001. The Ceja family now has 113 acres of
rich vineyard land, produces over 10,000 cases, and the second and
third generations of the family are active in leadership of the
enterprise. Amelia Ceja is President of Ceja Vineyards, the first
Mexican-American woman to be President of a wine company in the history
of New World wines. “The success of Ceja Vineyards is due to my
family’s collective effort,” says Amelia.
Ariel Ceja, son of Pedro and Amelia and General Manager of Ceja
Vineyard has inherited the work ethic and drive of his parents and
grandparents, adding his own touch to the family enterprise, whether it
is salsa dancing at the tasting room Saturday nights, new Web 2.0
technologies to reach a growing young market, or the soon to be
introduced online, bicultural cooking show.
Ariel states, “We focus on wines we enjoy. Food and wine are
important to my family. My mom’s cooking skills are famous and my uncle
handcrafts wines that will pair well with her cuisine. Ceja wines have
moderate levels of alcohol, none are over 14%, and pair well with
foods, bringing out the flavors of the food and the wine without being
Armando and his team match vines to the Terroir, growing each
variety in the areas where it does best. The fruit is handled gently to
create a collection of handcrafted wines. This drive for excellence is
reflected in the trademark of Ceja Vineyards vinum, cantus, amor –
wine, song love.
2006 Ceja Vino de Casa White Blend – this is a
blend of Pinot Grigio, Semillon and Viognier from Napa Valley that has
the aroma of honeydew melon, almond and baked apple pie that leads to
flavors on the palate of citrus blossom with mineral and flinty
2007 Ceja Sauvignon Blanc from the Sonoma Coast –
ruby grapefruit and key lime aromas are powerful on the nose. On the
palate the tartness of citrus and tropical fruits leap into your mouth.
2006 Ceja Pinot Noir – you will enjoy the fresh
floral aroma mixed with ripe red plum and black cherry blossoms. The
balanced mixture of soft tannins with layers of textures emphasizes the
medley of dark berry, herb and spice flavors in the mouth
For more info: Ceja Vineyards
|Ceja Vineyards is an ultra premium Latino family owned winery in
the Napa Valley. It was founded by Amelia, Pedro, Armando and Martha
Ceja – Mexican-American immigrants.The Ceja’s dedication to
sustainable agriculture and the gentle handling of the grapes in the
cellar can be tasted in every sip of their award-winning Pinot Noir,
Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Syrah, and two
Vino de Casa blends.These are estate grown wines that are
fabulous by themselves and delicious with your favorite dishes. Try
Chardonnay with lightly grilled oysters and salsa de tomatillo, Pinot
Noir with ceviche de salmón, Cabernet Sauvignon with chocolates, and
Syrah with almond infused flan.
Ceja wines can be purchased
|Phone: (707) 255-3954|
|Hours: Daily 12:00pm – 6:00pm & Saturdays until 11:00pm|
|1248 First Street|
|Napa, CA 94559|
Urban Wineries in New
York Combine Best of Trends
André Hueston Mack
New York, NY
having a successful career with Citicorp Investment Services, Mack
decided to leave his “desk job” to pursue his passion for wine. While
working as a sommelier in San Antonio, Mack discovered the joys of
introducing guests to the little known vineyards that first attracted
him to the business and “the instant gratification of a guest’s
In 2003, while still in Texas, Mack was awarded the prestigious title
of Best Young Sommelier in America by the highly regarded Chaine des
Rotisseurs. This recognition propelled him into the opportunity to work
as sommelier at Thomas Keller’s world-renowned French Laundry in
Yountville, California. Mack went on to accept the position of Head
Sommelier at Keller’s equally famed Per Se in New York City, where he
managed a 1500 selection award-winning wine list and consulted with Chef
Keller on menu and pairing development regularly. In 2006, Mack was
appointed President and CEO of Noble House Wines, a boutique wine
wholesaler and distributor in New York City, making him the youngest in
the country to hold such an influential position. However, he ultimately
realized that his passion still lay in the restaurant industry and
earlier this year, a serendipitous meeting brought Mack and The Fireman
Hospitality Group together. Winemaking has always been a dream of his
and came to fruition when he founded Mouton Noir Wines. Through his
career Mack has forged special relationships with star growers and
winemakers from around the world to share in this project.
Mack has been featured in major publication such as Food and Wine,
Wine and Spirits Magazine, New York Times and Black Enterprise. At 34
years old, Mack is an ardent wine educator who has been invited to host
seminars as well as lead panel discussions at several of the country’s
most prestigious food and wine gatherings. He enjoys creating and
hosting wine dinners that share his love of wine with others.
Real quick. How many winemakers have street teams in New York
City? Suffice it to say, not very many and maybe only one. But, as far
as we can tell, there aren’t many wine hustlers like MoutonNoirWines – also known as Andre Mack. He
gets the word out about his “distinctive garage wines” in ways
that are unique to young urban entrepreneurs.
First some background:
Mack first became interested in wine while working in the restaurant
trade. Just a few short years later, he had worked his way up to head
sommelier at a four-star restaurant in New York and he eventually became
the first African-American to be named “Best Young Sommelier” by Chaine des Rotisseurs. He
founded Mouton Noir Wines in 2004 and began selling his bottles to
Today, he’s often featured in publications such as Black Enterprise
and Food & Wine Magazine. He drums up street level support through
wine-tastings, Mouton Noir paraphernalia, a street promotions and the
internet. In a relatively short amount of time, he has been building up
an army of wine-lovers on Facebook, Twitter, and MySpace. Mack not only
does a bang up job of promoting his own wines, he’s also willing to
talk about other people’s beverages – including beer!- and even a little
history about wine-making. Looking for the perfect bottle to accompany
the perfect meal? It’s worth sending him a tweet to see if he can spare
some time for a recommendation. Just tell him the BlackTwitterati sent
Wine bars are popping
up all over town these days,
and diners are also gravitating toward food made with local
ingredients, so it makes sense that the next wave in the vino trend will
be local wineries. Though a Staten
Island vineyard is in the works, and the centuries-old Queens County Farm
plans to sell wine from its vineyard this fall, the new urban wineries
have to make do with grapes from Long Island or the Finger Lakes.
Village Voice surveys the nascent scene and spends time with
Michael Dorf, the Knitting Factory founder who says making wine is
better than hanging with Mick Jagger. This fall Dorf will open City
Winery, where he hopes customers will pay $5,000 to make their own
barrel of wine, with the help of an expert. (A barrel yields about 250
In Greenpoint, Allie Shaper started Brooklyn Oenology; she also
founded the Urban Winery Alliance
to foster cooperation between wine makers. Brooklyn Oenology now has a
2005 Merlot and a Chardonnay, both made on Long Island. Asked why it’s
not called Long Island Oenology, Shaper says, “Technically, Brooklyn is
part of Long Island.” In a couple years she expects to make some of the
wine in Kings County.
The Brooklyn Oenology wines are available at Soho’s Vintage New York, where owner
Robert Ransom also makes a small amount of wine and hosts tastings. And
Red Hook will soon be jumping into the wine making game; wine blogger Dr.
Vino reports that Abe Schoener, a Californian wine maker, will be
opening an operation in a huge complex on Beard Street at the end of the
summer. Again, the grapes will all be shipped in from out of town, but
maybe Brooklyn feet will be stomping them.