Emporio: 231 Mott Street

New York, NY

Phone: 212-966-1234

November is flying by, which means Christmas is just around the corner.  If you’re exhausted from Thanksgiving and can’t possibly think about hosting another holiday dinner, let Emporio take care of the cooking for you.  Celebrate your Christmas Eve with its decadent prix fixe menu as you gaze into the winter sky through the restaurant’s custom glass atrium.  Choices like the braised beef and prosciutto tortellini and the roasted sunchoke soup will leave you feeling festive.  Each meal also comes with a glass of Champagne with burrata and winter truffle crostino, a perfect drink to toast the holidays with.

Emporio’s Christmas menu is available on Christmas Eve for $55 per person.

NATALE DA EMPORIO

$55 per person

Complementary glass of Champagne

with  burrata and  winter truffle crostino

choice of one

Roasted sunchoke soup

with robiola la tur  and truffle oil

Jumbo shrimp with white bean puree,

roasted trevisano radicchio

Bollito misto terrina

with lentil vinaigrette and mostarda di Cremona

Braised beef and prosciutto tortellini,

chicken broth

(vegetarian option available)

choice of one

Moist roasted Colorado lamb with rosemary potatoes

Halibut with soft polenta and wild mushrooms

Butternut squash sformato

with taleggio fondue, roasted brussel sprout

choice of one

Bayles tiramisu’

Home made cantucci and vinsanto

From the Owners of Aurora, Emporio

When Aurora owners Gaspare Villa, Elena Fabiani, and chef/partner Riccardo Buitoni set out to transform their once-tented Payard space on Mott Street, they envisioned a local hangout for the attractive young crowd they knew they were nesting up against. What they wound up with was something much greater—Emporio, a chic but rustic-looking restaurant with an atrium that looks to the stars and a complete menu of affordable yet quality-driven food that strongly holds its own against the slew of Italian competition in the nabe.

At its core, Emporio is a crowd-pleaser, and it succeeds greatly in that goal by offering a wide range of options for its patrons: Its refined Italian offerings make it a culinary destination, its aperitivo menu makes it the perfect after-work hangout, and the late-night spuntino menu rounds up the hip out-and-about crowd. All these diverse groups converge seamlessly in great part due to Emporio’s décor, which was thoughtfully crafted to evoke a signature European sense of vintage warmth and comfort. In the front dining room, hand-painted wallpaper, artfully decayed ceiling tiles, and rope-bound poles provide a worn-in look that gives new meaning to the phrase “vintage urban chic,” while shelves of wine bottles and dried salumis over the bar assert the restaurant’s main aims. In the larger dining room behind it is the real showstopper: a custom-made atrium that delivers the feeling of outdoor summer dining all year long. It’s no wonder such a mélange of patrons become regulars here.

Of course, none of this would matter if the food didn’t match the ambiance. Diners can mix-and-match between a selection of small dishes by Chef Buitoni—antipasti, formaggi, salumi, fritti, assaggini, and crudo that rotate daily as per market availability—or take a more traditional three-course route. However they like to order, it would be wise to begin with Emporio’s signature squash blossoms (available whenever in season), filled with a creamy blend of sweet mozzarella and salty anchovies before being gently fried. In their absence, the arancini make a perfect substitute. Each steaming bite reveals a savory blend of risotto, prosciutto and tomato with the perfect ooze of cheese.

Emporio strives to use as many organic ingredients as possible, and many of the rest are imported directly from the most prestigious producers in Italy. The results can be seen throughout much of the menu, including a favorite antipasto of baked shrimp with Calabrian hot peppers, whose subtly smoky, distinctly spicy heat infuses into a generous rub of olive oil and garlic. Grilled octopus benefits from an earthy char, which is delicately balanced against a potato, tomato, and eggplant salad in a mild yet bright balsamic.

Buitoni is quick to say that, despite the strength of his menu overall, his pizza has developed many steadfast fans. It’s quite special, baked in one of the city’s only genuine brick ovens—a custom designed feature for the restaurant that overlooks its very own bar where patrons can sit, eat, and watch their meals baked in front of them. The oven alone doesn’t make the pizza—indeed, Emporio’s emphasis on quality ingredients is what completes the equation. San Marzano DOP tomatoes for the sauce, imported buffala mozzarella, and the freshest basil make the margherita a classic you’ll go back for time and time again, and the perfect thin crust—chewy but not soggy—only adds to the allure. The variety ensures that all tastes will find what they’re looking for, be it Italian sausage, unconventional cheeses like gorgonzola or ricotta salata, or spicy sopressata.

As for the pastas, all of Emporio’s are house-made using all organic eggs. The paccheri, dressed with an unusual combination of eggplant, grape tomatoes, pesto, and mozzarella shows that each of the flavors that go into individual sauces can work as a team, too—and rather well, at that. Hand-rolled orecchiette are laden with shrimp, roasted cauliflower, and the speckled generously with bottarga for a luxurious spectrum of sea-filled flavors. Entrees are just as strong, as evidenced by the whole grilled Mediterranean branzino, which receives a delicate treatment of olive oil, salt, pepper, and herbs that keep things simple, clean, and healthy.

It’s worth staying a little longer for dessert, if you have the space to spare. A bittersweet chocolate tart with sea salt and homemade caramel will sate a chocoholic’s ultimate craving without being too sweet or heavy, while panna cotta is welcomingly paired with poached figs for a market-fresh flavor. Like many things in life, one of the simplest desserts is Emporio’s best—the affogato. Made with Capogiro vanilla ice cream from a local Amish farm, the affogato gets its unique twist from a heavy “dusting” of chocolate crunch. It may be worth the trip on its own.

A more recent addition, Emporio now boasts a comprehensive wine list whose focus is on regional Italian specialties. A wide range is available by the glass, making the bar a popular place to grab a drink and appetizers, especially during happy hour, when the aperitivo menu provides buy-one-get-one deals alongside free bar snacks.

Moreover, Emporio’s cocktail list is one of the most interesting in the city—especially considering their proximity to a church. Due to strict liquor laws, Emporio’s cocktails cannot contain hard liquor, which has led them to start their own style of wine-based cocktails including the cucumber martini, which blends soju, a strong Korean wine, with cucumber puree and mint. Also on the list are the cosmopolitan champagne (a blend of sparkling white wine, non-alcoholic triple sec, cranberry, and lime), and the guava frizzante (made with prosecco and guava puree).

Emporio is located at 231 Mott St. in Manhattan’s Nolita neighborhood. Dinner is offered from 5PM to 11PM on Monday-Thursday, from 5PM to Midnight on Fridays and Saturdays, and from 5PM to 10PM on Sundays. They are also open for lunch on Monday through Friday from 11AM to 5PM, brunch on Saturday and Sunday from 11AM to 5PM, and late-night spuntino daily until 2AM. For reservations or private parties, please contact the restaurant directly at 212-966-1234.

Disclosure

South Beach’s Red, The Steakhouse serves up entire Alaskan King Crabs this season

Defying the notion that a steakhouse is just for carnivores, Red, The Steakhouse is not only offering Alaskan King Crab at the trendy South Beach eatery, but they are serving it up in its entirety. Made infamous on the Discovery Channel’s “Deadliest Catch”, Alaskan King Crab is the porterhouse of shellfish.

During the four months of season (November through February), Red is the only steakhouse in Miami that offers the option of ordering a full, six-foot long Alaskan King Crab, which can serve up to 10. From the sea to your plate, Red serves the King Crab within 24 hours of delivery, ensuring the freshest in taste and flavor.

“We’re famous for turning the notion of what makes a steakhouse on its side through our twist on the classics here at Red,” said Peter Vauthy, Executive Chef and partner for Red, The Steakhouse. “Our steak and seafood creations are being kicked up a notch with the introduction of Alaskan King Crab on our menu – so whether you’re a big fan of sea fare or looking for the best steak in town, Red is where you want to be. ”

For those who can’t decide between Red’s world-renowned steaks or the mouth-watering Alaskan King Crab, Red’s Ultimate Surf & Turf featuring fresh Alaskan King Crab and signature Certified Angus Beef® brand Prime Ribeye offers the ideal combination. Those seeking just a taste of the freshest white meat crab in South Beach can start their meals with King Crab Legs and Claws appetizers.

At Red, Alaskan King Crab is prepared steamed with butter or for those looking to try something different, try Red’s King Crab Cocktail or King Crab Bisque. Alaskan King Crab will be available at market price, which is approximately $40 per pound of meat. Full King Crab orders must be given at least three to four days notice prior to dining reservations.

Bursting onto the South Beach scene in 2009, Red, The Steakhouse is Restaurateur and Owner, Brad Friedlander’s second location to its award-wining sister restaurant in Cleveland.   Red, the authority on steak, is located in the uber trendy South of Fifth neighborhood and boasts a steamy modern noir decor that oozes all things chic, while incorporating Miami’s spicy flair.  Featuring only the finest Certified Angus Beef Prime on and off the bone, Red’s menu – created by Executive Chef, Peter Vauthy – is a hybrid of classic cuisine and the freshest seasonal ingredients.  Everything from the sauces to garnishes are prepared from scratch – sure to convert even the staunchest of vegetarians into ravenous carnivores.  The menu is complemented by a bar boasting a selection of over 400 wines, including its own private blend and handmade signature cocktails, making Red’s hipster-filled bar an experience all its own. Red is located at 119 Washington Avenue. For more information or reservations call 305.534.3688 or visit www.redthesteakhouse.com.

Guests Can “Dream of Africa” with Kindle Wireless Reading Devices

Pre-loaded with Epic Tales of Love and Adventure in the African Bush~

Few love stories are as well-known — or well-loved — as Karen Blixen (aka Isak Dinesen)’s sweeping memoir, “Out of Africa”, the epic tale of her life and loves in the African bush. What better time to kindle (or re-kindle) romance, then, than 2010, which marks the 25th anniversary of the classic film version of “Out of Africa”, starring Meryl Streep and Robert Redford?

Micato Safaris’ Kindle Romance in Kenya itinerary offers a perfect balance of adventurous wildlife viewing, luxurious, private accommodations and romantic activities—all certain to inspire love. And, to set the stage, Micato will send all booked guests a Collector’s Edition DVD of “Out of Africa” and a Kindle wireless reading device pre-loaded with tales of love and adventure in East Africa, including Ernest Hemingway’s “Green Hills of Africa”, Anita Shreve’s instant classic “A Change in Altitude”, and Beryl Markham’s renowned novel, “West with the Night”. The Kindles will also be loaded with guides to East African flora, fauna and culture. Perfect airplane reading for the journey to Kenya!

The special touches continue once guests land and they experience Micato Safaris’ unparalleled personalized service and passion for excellence, ensuring the creation of warm memories that will last a lifetime.

The 9-day journey, departing Wednesday, February 10, 2010* includes:

Day 1 Depart the U.S.

Days 2-3 Giraffe Manor, Nairobi

Giraffe Manor, an elegant, small and exclusive hotel famous for its resident herd of giraffe, offers a rich blend of welcoming accommodation, highly trained and friendly staff, as well as one of Nariobi’s finest kitchens. The Manor, which contains some of Karen Blixen’s original furniture, is surrounded by 140 acres of indigenous forest just outside of the Kenyan capital. During their stay here, they will enjoy a private tour of the National Museum of Kenya, a visit to the legendary Sheldrick Elephant Orphanage, where couples can “adopt” a rescued elephant orphan, dinner at Tatu steakhouse at Nairobi’s historic Fairmont, The Norfolk Hotel, and, of course, a tour of Karen Blixen’s former home and tea estate.

Days 4-5 Sasaab, Samburu

Fly to Samburu for two days at Saasab, perched above the banks of the Ewaso Nyiro River. Here, couples will enjoy camel walks, game drives (the area is known for plentiful Grevy’s zebra, reticulated giraffe, Somali ostrich, elephants, lions, leopards and cheetah), visits with local villagers, and sundowner cocktails atop a rocky kopje reminiscent of the famed movie.

Back at the lodge, they may choose to enjoy a couples’ massage in the privacy of their own tent, or to relax together in their private plunge pool.

On Valentine’s Day (Day 5), couples will dine al fresco under the stars with an elaborately prepared bush dinner, complete with china, crystal, hanging lanterns, gourmet delicacies and Dom Perignon! A chorus of Samburu warriors provides the entertainment, serenading couples with traditional tribal courtship melodies.

Days 6-7 Sala’s Camp, Maasai Mara.

Depart for Sala’s Camp in the Maasai Mara Game Reserve. This secluded spot is nestled on the convergence of two rivers and offers tranquility and spectacular views along the Sand River towards Tanzania and the Serengeti. Guests will enjoy accommodation in the camp’s deluxe Honeymoon Tent.

At Sala’s Camp, life is at leisure…. enjoy reading a love story in a hammock by the river, fire-side cocktails, and some of the most spectacular game viewing in the world. The highlight, without a doubt, will be a sunrise hot-air balloon ride high above the savannah!

Day 8 Give Back the Love: AmericaShare Visit

After a week of re-connecting and remembering the importance of the human bond, couples will visit Mukuru, a slum on Nairobi’s outskirts. It is here that Micato Safaris’ non-profit foundation, AmericaShare, is doing important work to provide women and children living with HIV/AIDS with education and tools for sustainable living. AmericaShare’s School Sponsorship program has taken thousands of vulnerable children off the streets and placed them in reputable boarding schools, forever changing the direction of their lives.

Couples will meet some of these very special women and children, spending time getting to know them, learning about their lives It’s not uncommon for Micato travelers, so completely astounded by their visit, to decide on the spot to sponsor a child’s education.

To truly know Africa — and its people — is to love it. We encourage our guests to share the love!

Day 9 Return to the U.S.

Micato Safaris’ Kindle Romance in Kenya Safari is priced at $11,735 per person, based on double occupancy. (Rate excludes international airfare.) For more information, visit www.micato.com or call 1-800-MICATO-1.

*Alternate departure dates available throughout 2010; call for dates and pricing.

(###)

About Micato Safaris

Jane and Felix Pinto founded Micato Safaris in Kenya in 1966, and the company has been providing the most luxurious and personalized African safaris to sophisticated travelers ever since.  Winning the coveted Travel+Leisure “World’s Best Tour Operator & Safari Outfitter” award for an unprecedented six years, Micato prides itself on providing exceptional service throughout every stage of the safari experience.

For more than twenty years, Micato’s nonprofit arm, AmericaShare, has been actively working in Kenya to support the orphaned and vulnerable children and adults affected by the HIV/AIDS pandemic. Funded 100% by Micato Safaris, AmericaShare channels the donations of its safari guests, corporate partners and industry friends directly to one of its projects in Mukuru, a notorious slum outside of Nairobi. AmericaShare’s mission is to provide education and hope to the women and children of Mukuru, as well as resources to facilitate sustainable change within the community.

Disclosure

DeBragga.com offers a fine selection of beef rib roasts and chops, as perfect for gift-giving as keeping for one’s own holiday table.  To complement the cooking, DeBragga offers excellent pantry items such as sea salt and veal stock.  All DeBragga orders are delivered next day, and all the meats are shipped fresh, so orders may be frozen without consequence to the meat.  Gift orders may include gift messages to make each one personal.  Shipping within 100 miles of New York City is only $9.99 per box.  Limited quantities are available.

The selection of beef available as rib roasts or chops includes hand select Angus beef, aged both wet and dry, prime beef and naturally raised beef, also aged both wet and dry-aged.  DeBragga’s American Wagyu beef ribs are dry-aged for 30 days and then sold as roasts and/or chops.  Any of DeBragga’s beef rib roasts may be left whole, with seven ribs, or custom cut into a four-rib roast and three rib chops.  All beef chops are frenched for a beautiful presentation.

The hand-selected Angus beef is Certified Angus, which grades in the top 8% of all U.S. meat for quality and flavor.  The naturally raised beef are Niman Ranch cattle, whose farmers who raise their cattle traditionally, humanely and sustainably, without antibiotics or hormones.  DeBragga’s prime beef  is graded in the top 1-2% of all US beef, beautifully marbled for the richest taste.   Wet aged beef ages for three weeks, and DeBragga’s custom dry-aging program ages beef under ideal conditions for anywhere from 28 to 45 days, with an average aging time of 35 days.  

The 7-rib standing roast makes a beautiful presentation for the holiday table, and DeBragga’s 4 rib-roast will easily feed eight happy revelers.   Pricing for each custom aged and cut rib, 7 ribs standing or 4-rib roast and three chops, is as follows: for the hand select Angus Rib, $275.; the US Prime Beef Rib is $325.; the Naturally Raised Rib is $325.; and a US Wagyu/Kobe Rib is $825.   Chops are also sold separately at DeBragga.com, two 28-ounce chops to a package, ranging from $75 for hand select,  $110 for naturally raised and prime, and $125 for a single dry-aged Wagyu Rib Chop.  Add shipping. 

DeBragga.com was created by Marc Sarrazin and George Faison, owners of DeBragga and Spitler, at 826-D Washington Street, New York, NY, (212) 924-1311.  Known for its staff of experienced butchers who age and hand-cut the finest meats for New York’s most discriminating chefs, DeBragga has been located in New York’s famed Meat Market for almost a century.  DeBragga serves restaurants like Restaurant Daniel, Craftsteak and Craft, Le Bernardin, Momofuku Ssam Bar, the BLT group, and now you.  DeBragga, New York’s butcher to generations of legendary chefs.

Infinite scents and flavors

From the vineyard to the winery, 53 growers in the renowned French appellation of St. Jean de Minervois have put all their talent and know-how into making naturally sweet, fresh, and fruity Les Petits Grains from the noble Muscat à Petits Grains grape variety. Located near the coastline of the Mediterranean Sea between the Pyrenees Mountains and the Rhone River, the Val d’Orbieu winery sits on a limestone plateau surrounded by steep, rocky cliffs. The unique

combination of the delicate soil of the appellation, the sun reflecting off the dry white stones, and the brisk northerly winds produces wines of unparalleled character, finesse and freshness.

Terroir	30 miles from the Mediterranean Sea on the foothills of the Montagne Noir (Black Mountain), Val d’Orbieu’s St. Jean de Minervois winery stands on a limestone plateau surrounded by steep cliffs. At an altitude of 980 feet above sea level, the sun reflects off the dry white stones in the soil, swept by northerly winds.
Grapes	Muscat à Petits Grains
Vinification	The grapes are harvested by hand when they are overripe to ensure maximum sugar concentration. Yields are low at an average of 25hl/ha depending on the year. After cold settling, the wine is kept at low temperatures, 64°F, to optimize fruit and flavor extraction. Neutral alcohol is added to halt the fermentation process and preserve the sweetness. The wine must have a minimum alcohol level of 15% and residual sugar content of 125g/l.
Tasting notes	It has a brilliant golden color and boasts flavors of honey, quince and apricot. The bouquet reveals hints of peaches and orange zest highlighted by elegant spicy notes. To taste this wine is to sink your teeth into a lovely ripe grape, which is round and fleshy on the palate.
Served with	As an elegant aperitif, with strong blue cheeses, with a wide range of desserts (cheese cake, crème brulée, crème caramel, fruit tarts, ice cream, chocolate) or as a digestif.
Temperature	Serve chilled: 45°F – 46°F

Copyright 2009 By Punch In International. All Rights Reserved.

Disclosure

A New Spin On Greens

Spin ‘n Stor Salad Bags Provide Simpler Alternative To Salad Spinners.
http://www.argeecorp.com/HTML/spinnstor.htm

t’s a simple kitchen product that is as fun to use,
as it is functional and effective. The patented Spin ‘n Stor Reusable Salad Spinning Bag is designed to easily remove excess moisture from freshly washed salad greens without the use of bulky salad spinners. The clever design of the Spin ‘n Stor also helps produce & herbs stay fresher longer.

Additionally, the Spin ‘n Stor allows consumers to take fresh ready-to-eat salads & herbs with them to work, on picnics and more.

How Does Spin ‘n Stor Work?

Simply place the freshly washed salad greens and/or herbs in the Spin ‘n Stor bag, hold the top closed and vigorously spin the bag in a circular motion. The water collects in the unique Spin ‘n Stor "reservoir" at the bottom of the bag and can be poured out neatly.  From there, the bag becomes the produce container and can be closed with provided twist ties and stored in the refrigerator using minimal space.  Check out the video on the site:
http://www.argeecorp.com/HTML/spinnstor.htm

"It’s just spin, drain, and store," says Argee President and Spin ‘n Stor Inventor Robert Goldman, "and no more wasted paper towels." He says the Spin ‘n Stor removes the hassle of taking the traditional spinner apart, washing the parts and then trying to find space for it. "It’s everything spinners aren’t." Used Spin ‘n Stor bags can simply be rinsed out and folded small for easy storage in a refrigerator.

The Spin ‘n Stor sells for $11.75 for 12 bags online at www.argeecorp.com or by calling: 800.449.3030

________________________________________________

Versatile New "Chop Keeper" Cutting Tray Helps Reduce Messes In the Kitchen.
http://www.argeecorp.com/HTML/chopkeeper.htm

It’s a new kitchen product that serves many purposes
and has many unique functions. But with the hundreds of cutting boards on the market today, what sets the "Chop Keeper" apart is that it is the only cutting board that has sides. These 1/2 inch raised sides keep juices and crumbs from spilling out onto the countertop and getting between the countertop and tray.

"I was tired of having to spend so much time cleaning my countertops after using my cutting board, " says Argee President and "Chop Keeper" Inventor Robert Goldman. "With the ‘Chop Keeper’, now after cutting fruits, veggies, breads or whatever, my counters are always clean. It keeps what you slice or chop where you want it."

The "Chop Keeper" is a uniquely shaped tray made from FDA approved plastic. The innovative design and shape of the "Chop Keeper" also allows the board to flex and form an easy funnel guide so food will slide right into a bowl, plate or cooking pan. Lightweight yet sturdy, the "Chop Keeper" is so attractive and versatile it can also double as a serving tray.

Three dishwasher-safe "Chop Keepers" are included in each package. The "Chop Keeper" sells for $10.99 for 3 trays : www.argeecorp.com or by calling: 800.449.3030

Disclosure

Wine is always a sure bet when it comes to holiday gifts and entertaining, but with so many labels to choose from picking the right one can be a challenge…regardless of whether you’re a wine collector, or a casual drinker.  You can almost never go wrong when choosing an Italian wine, but to help narrow down the selection, here are a few suggestions to please any palate and price range:

• Luce della Vite went against the grain, creating a Sangiovese-Merlot blend in Montalcino where Brunello’s reigned.  Those looking for the same quality, but a less expensive alternative should reach for Lucente ($28).   The Sangiovese-Merlot composition of Lucente is further complimented with Cabernet Sauvignon.  It is an elegant yet versatile wine, the perfect companion for both regional and international cuisine. 

• One of the top makers of Super Tuscans – Tenuta dell’Ornellaia offers high-quality seconds – and thirds for that matter.  The Tuscan classic, Ornellaia sells at $175-190 at fine wine retailers.  But for more affordable options consider the ‘second and third vins’ of the estate – Le Serre Nuove ($50) or Le Volte ($28), which have a similar flavor profile.

• And for the person who has it all, Masseto, the gold standard of Merlot, is among a class of its own, transcending region and varietal.  Serious wine collectors will want to hold on to it and see its value increase.  Suggested retail price $400. Limited number of cases slated for U.S. distribution.

http://www.ornellaia.com/

We suggest, for your dining pleasure, Le Serre Nuove (SRP: $50). For the price, you will be delighted with the elegance, balance and subtle fruit. Happy Holiday! 

Bolgheri DOC Rosso
Le Serre Nuove dell’Ornellaia 2006
Variety:
35% Cabernet Sauvignon
50% Merlot
9% Cabernet Franc
6% Petit Verdot

Climate and Harvest:
The winter of 2006 was cold and wet enough that budbreak was delayed despite the hot spring days that followed, and
full bloom only arrived in the first week of June. The usual vigor of the buds was accompanied by good productivity
that did require moderate pruning, in the younger vineyards as well; a moderate pruning of this kind is indicative of
good balance between vegetative growth and fruit production. During the summer there was almost no rainfall on the
Tuscan coast.

Fortunately, the temperatures never became excessive, and this allowed the vines to develop good aromatic potentials. At the beginning of the harvest the grapes were perfect: concentrated and uniformly ripe. The sunny, well ventilated days at the beginning of September allowed us to harvest the Merlot and Cabernet Franc at just the right moment. The steady rains that fell on September 15 and 16 slowed the ripening of the Cabernet Sauvignon, though a wait of a few days was sufficient to allow the grapes to reach perfect ripeness and make their journey to the cellars, where the harvest ended late in the afternoon of October 4. Vinification and Ageing:

The grapes were handpicked into 15 kg baskets; the bunches were checked on a double selection table, before and after
destemming, and finally soft-pressed. Each varietal and parcel was vinified separately. The primary fermentation, in
stainless steel tanks at temperatures between 26 and 30° C for a period of about a week, was followed by 10-15 days of
maceration on the skins. The malolactic fermentation, which began in the steel tanks, finished after the wine was racked
into barriques (25% new and 75% a year old). The wine remained in barriques in Ornellaia’s temperature-controlled
cellars for about 15 months.

After the first 12 months the wine was assembled, and then returned to the barriques for an additional three months of
aging. After bottling, the wine aged another 6 months prior to release.
Le Serre Nuove is Ornellaia’s second wine, and its characteristics are determined by the final assembly of the various
barriques. The grapes from the estate’s youngest vineyards generally predominate in the Serre Nuove blend. The volume
of Serre Nuove produced depends upon both the vintage and the final assembly, and thus varies from year to year
Winemaker ’s Notes:

The fruit of an especially concentrated vintage, Le Serre Nuove 2006 displays a decidedly rich, mature personality.
Deeply colored, it presents warm red berry fruit, coca, and spice aromas. On the palate it’s ample and round, with
perfectly ripe, well polished tannins and rich fruit supported by perfectly balanced acidity. The union of Merlot’s
richness, Petit Verdot’s freshness, and the Cabernets’ structure forge an unmistakable path for the 2006
via Bolgherese, 191 – 57022 Castagneto Carducci Italia – Tel. 1234567 Fax 123456 – www.ornellaia.com info@ornellaia.it

Disclosure

December is Flamenco month at Esperanto!  Every Thursday of the month, holidays aside, Esperanto will be hosting special Flamenco nights from 8-10:30pm.  Enjoy as musicians, like Alfonso Cid from the band Gazpacho Andalu, perform into the evening.  Allow yourself to be transported to the sultry pleasures of Spain as dancer Isabel Del Dia shows off her moves.

Esperanto’s regular Latin inspired menu and cocktails will be available.  The restaurant is located at 145 Avenue C in New York’s East Village.  Don’t forget your dancing shoes!

Imagine the success necessary for a quirky Brazilian-inspired eatery to stay in business for an entire decade. It would be insurmountable for most, but for Stephan Gerville-Reache, Dimitri Vlahakis and Latin mainstay, Esperanto, it’s reality—and for anyone who’s been watching, their tenth anniversary shouldn’t come as much of a surprise.

Their success is due, in large part, to the extraordinary talent and passion that led to Esperanto’s creation. Gerville-Reache and Vlahakis’s were coming off of a major success at their first joint venture, a popular bar called Baraza in the East Village (which only recently closed), when they realized their ability to create a dynamic atmosphere would pair perfectly with their mutual love for great food and intrigue for Latin culture. Having lived in Brazil and traveled extensively around Latin America, Gerville-Reache had an impeccably high standard for Latin cuisine that he knew he could draw from, while Vlahakis’s business savvy (he’s now co-owner of both Motorino locations) could ensure the stability of the operation.

Just as Esperanto was a hit from the start, an experience there begins even before arrival. The walk may be a few avenues long, but it provides some of the rarest, most unexpected sights the city can offer—two protected parks (one with Bette Midler’s name on it) that feature century-old willows, densely packed and draping over smatterings of art installations. It’s the perfect set-up for a dining experience that’s so transportative—by the time you leave, you’ll never guess you’re still in Manhattan.

Esperanto’s décor quickly establishes it as a little oasis, a break from the norm. Chicly evoking botiquins, beachside watering holes that serve as essential meeting spots in Brazilian culture, Esperanto’s tropical blue-toned walls and terracotta tiled floors serve as the perfect backdrop for a eclectic arrangement of shabby-chic accoutrements. A hand-painted sign offering drink specials hangs with rickety flair above the red backlit bar, and outdoor tables get an extra punch of sunshine from floral, Carmen Miranda-like tablecloths. It’s a singular blend of kitsch and shab that’s more and more fabulous as it continues to age.

No restaurant would survive ten years without standout menu offerings, and Gerville-Reache’s expectations are executed accordingly. Chayote salad is a refreshing and crisp appetizer—piled high like an onion loaf that reveals something all together tastier and healthier. Spaghetti thin strands of chayote, chunks of avocado, hearts of palm, and supremed orange segments are downright unusual and addicting, dressed in homemade lime dressing. Plantain crusted goat cheese puts a spin on ingredients that are usually kept separate, served with cilantro-cashew pesto and a creamy salad of sautéed leeks, while tuna ceviche gets a non-traditional punch of unexpected (yet perfectly balanced) flavors from coconut milk and ginger. For a pop of authentic Brazilian cuisine, diners can enjoy the bolinhos de peixe, little balls of fried codfish, potato and cilantro that can be dunked into chipotle mayo or Esperanto’s homemade hot sauce.

Entrees may look like standard Latin fare, but each bears its own special twist. A pork dish of Lomito de cerdo, which Gerville-Reache and Vlahakis call the restaurant’s most epicurean-driven entrée, is served in a passion fruit sauce with nutmeg and orange zest-infused sweet potato mash. Here, as in many of Esperanto’s signature dishes, a sophisticated play on sweetness and acidity sets the dish apart in an original, but decidedly approachable fashion. Crispy whole snapper is executed masterfully, with the perfect crunch giving way to tender, flaky, sweet meat inside. Seasoned simply and served with a drizzle of lime, it’s a dish that any lover of Latin food will appreciate for its authenticity.

Generous side dishes give diners plenty of room to experience more regional fare, including yucca fritta that benefits from a punch of garlic and spice. Like at any true Latin restaurant, rice comes in various forms: with cilantro or coconut, plain and buttery, or topped with beans. And if more carbs are still to be had, pao de queijo, or Brazilian cheese bread, yields a perfectly chewy texture in each bite that shouldn’t be missed.

Subtle twists define dessert as much as they do the entrees. Molten chocolate cake tastes superior to other varieties, and it’s due to a clever addition of Kahlua and orange zest. Flambéed bananas are somewhat misnamed, getting their signature flavor from a quick addition of cognac that’s never burned off, thereby preserving the purity of all the flavors. Coconut Flan, cooked perfectly to melt coolly on the tongue, bears toasted flakes of fresh coconut and a smooth caramel topping that’ll convert even the strongest haters of the custard classic. Choosing between the bunch is a challenge in itself.

At the end of the day, Esperanto has succeeded, and continues to succeed, because of its well-rounded approach to dining where entertainment figures in with just as heavy a hand. It’s with that in mind that Gerville-Reache and Vlahakis have carefully curated a program of nightly live music—from Samba singers to Afro Latin bands to a dynamically talented pair of female mariachis—to add yet another cultural element to the overall Esperanto experience.

Esperanto is located at 145 Avenue C, in New York’s East Village, and is open for dinner Sunday-Thursday from 5:30-midnight and Friday-Saturday from 5:30-1:00 AM. Lunch is available Wed-Friday from 12:00 – 3:00, and brunch is served on weekends from 11:00-4:00 PM. Expect news for a 10^th Anniversary Celebration in the upcoming weeks! For more information on private parties and reservations, please call 212-505-6559 or visit Esperanto online at http://www.esperantony.com/.

Disclosure

Bobby Flay, celebrated chef, restaurateur, television personality and cookbook author, opens Bar Americain today.  Conveniently located off the hotel lobby, the 276-seat restaurant celebrates America’s diverse culinary heritage, inspired by Bobby’s extensive travels throughout the country.  His decidedly American menu is mirrored by the energetic fast pace of the time-honored European brasserie.

“I’m thrilled to introduce Bar Americain to Mohegan Sun,” says Bobby.  “Here I’ll celebrate the vast culinary traditions found in the US while also featuring dishes that showcase the wealth of ingredients and traditions of New England and, given our location, that of the Native American culture.”

This is Bobby’s 10th restaurant in operation and his second Bar Americain; the first opened in New York City in March of 2005, receiving rave reviews including two-stars from The New York Times. Today, Bar Americain continues to be an essential mainstay in Manhattan’s dining landscape. 

“We  are  extremely  excited  to have Bar Americain as part of our culinary roster, and are proud that Bobby Flay has chosen Mohegan Sun to be the site of  his  first   fine dining venture in  the New England market,” says Lynn Malerba, Chairwoman for the Mohegan Tribe. “ There is no doubt that this is a  perfect match of one of America’s great Chefs and one of America’s  most amazing  entertainment  destinations,”  added Mitchell Etess, President and Chief Executive Officer for Mohegan Sun.

With a menu that ranges from spiced-up starters such as Shrimp-Tomatillo, Crab-Coconut and Lobster-Avocado Shellfish Cocktails to ‘gotta have’ sides like Hot Potato Chips with Blue Cheese Sauce, Creamed Kale and Brooklyn Hash Browns, American regional fare never sounded, looked and tasted so good.  Bobby takes his cues from the bounty of local New England ingredients, introducing new menu items inspired by the region and of Native American tradition with dishes such as Crispy Connecticut Oysters with Crème Fraiche Chowder and Bacon Relish as well as a Native American Taco with BBQ Duck, Cranberry and Red Chile.

Bobby’s true commitment to the foods of this nation are represented in entrées such as his Buttermilk Fried Chicken with Honey and Pink Peppercorns, Lime and Black Pepper Biscuits and Red Snapper, Florida Style. Fulton Fish Market Cioppino served with traditional Sour Dough Toast is Bobby’s hometown version of the San Francisco favorite.  Creole-inspired Duck with Dirty Wild Rice & Pecans pays homage to the great food city, New Orleans.  And brasserie standards – Shellfish Platters, Mussels & Fries Americain with a Green Chile Broth as well as a Vidalia Onion Soup with a Parker House Crouton and Blistered Vermont Cheddar Cheese - are anything but standard when prepared Bobby Flay-style. 

Bobby’s affinity for the classics continues with a dessert menu he created including favorites such as Sweet Potato Pie with Graham Crackers and Cinnamon Ice Cream; Blackberry Soufflé; German’s Chocolate Cake with Coconut Whipped Cream; Granny Smith Apple Tart with Maple Walnut Ice Cream and Deep Dish Chocolate Cream Pie.

The cocktail program reflects Bar Americain’s commitment to all things American including an extensive list of Bourbons, a favored spirit of Bobby’s. Designed by partner Laurence Kretchmer, the rotating menu of classics includes such standards as the Bronx Cocktail, Americano Highball, and Dark & Stormy. In the one move away from all things American, the wine list will feature a vast selection from around the world. 

Acclaimed architect, David Rockwell of the Rockwell Group marries the design of the original Bar Americain in New York City with the energetic pace of Mohegan Sun, infusing even more movement, boldness and craftsmanship to the re-envisioned American brasserie. At 11,500 square feet, the façade of the restaurant will face the hotel lobby, Casino of the Sky, and Taughannick Falls. Handcrafted in Paris, Bar Americain’s memorable zinc-top 16-seat bar will warmly welcome both restaurant and hotel guests as they enter the restaurant via the colorful marble tile floor. The once-standard brasserie tiled floor takes on new life at Bar Americain in a diamond pattern of gold, pumpkin, charcoal and white marble. Other design elements are consistent with the original including a prominent hand-carved African Mahogany screen made by local artisans and several custom glass, wood and metal wine towers found throughout the space. Warm, rich woods set the scene, pun ctuated with familiar fabric and zinc light fixtures floating high above the curved “Hollywood” banquettes. The backdrop of the dinning room features a large exposed Raw Bar, highlighting a bounty of seafood from New England and beyond. 

Bar Americain is Bobby’s second venture at Mohegan Sun; he opened his fourth Bobby’s Burger Palace (BBP) on July 1, 2009 during the re-opening of the Winter Entrance. At BBP, Bobby presents an array of burgers inspired by America’s regional flavors and traditions as well as his love for the grill.

Bar Americain’s bar and lounge, conveniently located off the hotel lobby, is open seven days a week from 11:00AM until close.  The restaurant is open for dinner Sunday through Thursday from 5:00pm until 11:00pm and Friday and Saturday from 5:00pm until midnight.

For more information on Bar Americain and Bobby Flay, please visit www.baramericain.com and www.bobbyflay.com.

ABOUT MOHEGAN SUN
Mohegan Sun, owned by the Mohegan Tribe, is one of the largest, most distinctive and spectacular entertainment, gaming, shopping and meeting destinations in the United States.  Situated on 240 acres along the Thames River in scenic southeastern Connecticut, Mohegan Sun is within easy access of New York, Boston, Hartford and Providence and located 15 minutes from the museums, antique shops and waterfront of Mystic Country.  More information is available by calling 1.888.226.7711 or visiting mohegansun.com.

Disclosure