Petite Sirah Series Part 1

Petite Sirah Series Part 1

The amazing diversity of styles, body and fruit characterize our Petite Sirah Series. If there is one lesson to be learned, it is to have no conclusions. All offered interesting wines at attractive values. The choice is in your personal taste and the food selected to accompany.

Defined by Age-Old Traditions That Continue to Set Concannon Petite Sirah apart from all of its Counterparts

~ Newest Release, Concannon’s Flagship Variety ~

2005 Concannon Vineyard Petite Sirah Limited Release Central Coast: $14.99

Concannon’s award-winning wines are rooted in elegance, hard work, and innovation. The winery has a history of firsts. In addition to pioneering the creation of the widely adopted Cabernet Sauvignon Clones 7 and 8, referring to them as “mother vines” [now planted in many of Napa’s greatest vineyards], Concannon produced the world’s first Petite Sirah from the 1961 vintage.

After each vintage finishes malolactic fermentation, Concannon Petite Sirah is carefully transferred to age in large 16-foot tall French Oak Casks, in order to gracefully mature the wine prior to bottling. Our 2005 vintage matured with 14 months of aging in small oak barrels, along with at least six of those months being spent in these upright casks. So sacred is this process for making their world famous Petite Sirah, that when Concannon opened its new, state-of-the-art barrel cellar in January 2008, they painstakingly moved each massive cask – the oldest dating back nearly 50 years – to the new facility to carry on this tradition. This program is what distinguishes Concannon from the myriad of other Petite Sirahs now entering the market.

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BARBETTA RESTAURANT

Announcing
an
Exceptional Wine Event
at
BARBETTA RESTAURANT

Wednesday March 12th 2008 8:00pm

Cinzia Travaglini

will be present and speak on
4 extraordinary vintages of her

Gattinara Travaglini
1999 2000 2001 2002

paired with a multi-course
Piemontese Dinner

$150
to reserve phone (212) 246 9171
Phone (212) 246-9171 Email: Barbetta100yrs@aol.com Fax (212) 246-1279
Barbetta Restaurant
321 West 46th Street
New York, New York 10036
Barbettarestaurant.com

Chop Suey

chopsuey

Chop Suey

The Best Asian Food Outside of Chinatown

Location 714 Seventh Avenue, between W. 47th & W. 48th Streets

Phone Number 212-261-5200

Cuisine East Asian

Managed By New York Renaissance Hotel Times Square

Executive Chef Anthony Paris

Consulting Chef Zak Pelaccio

Consulting Pastry Chef Will Goldfarb

Designer Jordan Mozer

Seating Capacity 88 people

Dining Hours Chop Suey is open seven days a week
Lunch: Noon – 2 pm
Dinner: 5 pm – 10 pm (last seating)

Price Range Small Plates: $12 – $18
Large Plates: $18 – $32
Dessert: $10 – $14
Please note: meals typically served family style

Credit Cards Visa, Mastercard, American Express, Discover, Diner’s Club, JCB

Reservations Recommended

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ORIGINAL CUISINE AND PROVOCATIVE DESIGN COME TOGETHER AT CHOP SUEY

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Chop Suey brings renowned chef Zak Pelaccio (Fatty Crab, 5 Ninth) to a playful new Times Square destination created by acclaimed designer Jordan Mozer (East Hotel in Hamburg, Germany; Copper Bleu in Minneapolis). Pelaccio and his team, The Fatty Group, have developed a menu based on East Asian flavors with a strong focus on Korea, as the innovative menu was designed after an influential trip Pelaccio and his crew took to Seoul. Anthony Paris, a new addition to the team, has been named Executive Chef.

This contemporary take on dining is offered in two areas within the space: the intimate lounge features small plates, such as Scallion Pancake with Asian Pear Mostarda and a terrific Braised Pork Belly with Crispy Shrimp and Sweet Chili. And where else can you find Roasted Wild Mushroom Congee with Long cooked rice, pine nuts and pickled garlic alongside Twice Caramelized Char Siew (Chinese sweet roast pork) with Hong Kong noodles and shaved garlic.

The main dining room offers entrees such as Local Pork Shoulder with Slow Roasted Clams, Black Beans and Preserved Mustard Greens; Hot Pot of Roasted Lamb Loin, Soft Tofu and Black Trumpet Mushrooms; and the best hanger steak in town: here done with Japanese Kobe beef, garnished with elegant potato coquettes, water cress salad and a succulent French-inspired sauce. Slow poached lobster “egg foo-yung style” with Ginger beurre blanc is another treat.

Both distinct dining areas offer a family style format, encouraging an engaging culinary experience. The inviting space complements the custom menu with a similar “couture” approach to its design. Copper walls with layers of patina and vibrant blue and chocolate colors fill the lounge area, while rich tangerine leather chairs and natural walnut tables are the focus of the main restaurant. Mozer has also highlighted Chop Suey’s three expansive glass walls, which overlook the electronic spectacle of Times Square, bringing the excitement quietly inside.

As consulting pastry chef, Will Goldfarb (Dessert Studio at Chocolat Michel Cluizel, Picnick, former chef/owner of Room 4 Dessert) has created a dessert menu that reflects Chef Pelaccio’s adventurous and creative style, including Lychee Bubble Tea with Toasted Meringue of Lime and Rosewater and a delicious Asian twist on a childhood favorite, Flying Saucer “N’Orio” with Black Sesame Sablée and Coconut Sorbet. Best of all, a medely of intense sorbets, served in a huge fortune cookie. Chop Suey is located at 714 Seventh Ave, between West 47th & West 48th Streets, via the New York Renaissance Hotel Times Square, upper lobby level.

For restaurant reservations, call: (212) 261-5200.rockshrimp Fabulous Rock Shrimp

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Masi Campolongo di Torbe

MASI® CELEBRATES THE 50TH ANNIVERSARY OF
MASI CAMPOLONGO DI TORBE

The First Family of Amarone commemorates the first-ever, single-vineyard Amarone

On February 21, 2008 at 7 pm, an select group of wine and life-style writers were blessed with the opportunity to celebrate the 50th anniversary of Masi Campolongo di Torbe, the first-ever single vineyard Amarone, and preview Masi’s 2001 single vineyard Amarone cru.

The event took place in a private room with a mere dozen seats at Adour, the new Alain Ducasse restaurant in the St. Regis Hotel in New York City.

Hosted by Dottore Sandro Boscaini, the executive chef of the restaurant created an elaborate series of dishes, each designed to compliment this unique wine, the most interesting feature of which, is that it is a new-style Amarone, focusing on the wines freshness and compatibility with food and omitting the “oxidized” component that normally accompanies the traditional Amarones.

The results were not only enlightening but proved why Amarone is becoming the new “hot” wine on the international scene. More importantly, the new-style Amarone has managed to retain its own identity and not succumb to the siren call of the Cabaret-California forward-fruit-global style.

The Wine List included:

masi

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OAK KNOLL

Great Wines at User Friendly Prices From Oregon

OAK KNOLL

 

2006 Pinot Gris
Willamette Valley

This wine exhibits an amazing purity of fruit flavors, an elegantly rich mouth feel, and a clean, vibrant finish. Fermented in small stainless steel barrels on the yeast lees, the absence of oak allows the subtle floral, mineral, and spice notes to deftly balance the wine’s melon and apple fruitiness.

Suggested Retail: $14.00

—————————————————————————-2005 Pinot Noir
Willamette Valley

TASTING NOTES
This wine exhibits a dark garnet color and aromas of cherry, clove, and leather. On the palate the wine is supple and round with integrated flavors of berry and cinnamon spice, framed by subtle notes of vanilla and smoky oak. The wine possesses mouthwatering acidity with spice and berry in the lingering finish.

VINIFICATION

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B.R. Guest RESTAURANTS Brings Dos Caminos to Las Vegas

B.R. Guest RESTAURANTS Brings Dos Caminos to Las Vegas

First Dos Caminos Outside of New York Premieres at The Palazzo Resort Hotel Casino

 

LAS VEGAS –Stephen Hanson and B.R. Guest are proud to announce the highly-anticipated arrival of Dos Caminos Las Vegas, opening at The Palazzo Resort Hotel Casino. Dos Caminos Las Vegas is the fourth outpost of the Mexican cuisine mecca and the first outside of New York City.

As with its sister locations, Dos Caminos Las Vegas offers authentic, inventive Mexican fare along with a vibrant bar scene. Building on classic Mexican staples of guacamole, empanadas and tacos, the menu includes signature items created exclusively for Las Vegas from Corporate Executive Chef Scott Linquist, who has overseen the brand expansion and openings of all Dos Caminos locations as well as co-authored the Dos Caminos cookbook, Mod Mex. Taste buds will be tantalized with dishes including Roasted Chicken Enchiladas with Mole Poblano and Salsa Verde, Lamb Shank Barbacoa, Grilled Marinated Skirt Steak with Frijoles Borrachos and Roasted Tomato Salsita as well as Chilean Sea Bass Veracruzano. The menu will also feature such brunch offerings as Dos Caminos Rancheros, Chilequiles Con Huevos (Baked Tortilla Casserole with Sunny-Side-Up Eggs), Pan Torrejas (Mexican-Style French Toast with Toasted Pecan Maple Syrup and Fresh Berries) and Mexican Benedict, available daily. Not to be missed: the critically acclaimed, made-to-order guacamole.

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South Gate

South Gate - Kerry Heffernan 2

South Gate’s Chef Kerry Heffernan

 

Location 154 Central Park South
New York, NY 10019

Phone Number 212.484.5120

Cuisine Modern American

Owner Jumeirah Essex House

Executive Chef Kerry Heffernan

Pastry Chef Morgon Larsson

Designer Tony Chi & Associates

Seating Capacity Dining Room — 98
Bar — 11
Gallery – 20
Studio “Tasting Table” – 18

Dining Room Hours Sunday – Thursday: 5:30 pm – 10:00 pm
Friday – Saturday: 5:30 pm – 10:30 pm

Bar Hours Daily from 11:45 am

Price Range Appetizers — $11 — $19
Entrees — $21 — $32
Dessert — $11

Credit Cards American Express, Visa, MasterCard, Diners Club and Japan International Business Card

Reservations Strongly Recommended
http://www.jumeirahessexhouse.com/southgate/

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Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Celebrated Chef Kerry Heffernan’s signature Modern American cuisine comes alive in this stunning Tony Chi designed space that transforms from a casual morning patisserie to a sleek sky-lit lunch spot to a nighttime dining destination with twinkling lights and easy intimacy.

A beige and mauve color scheme adds a soothing effect. The sound tract, on the other hand could be more in keeping with atmosphere. Heffernan creates a distinctive and seasonally inspired Modern American menu, with such appetizers as Seared Foie Gras with Tarragon,Pears, and 5 spices and sparkling Hamachi with eucalyptus, lemon zest and garlic.

Standout entrees offer an impeccably sautéed red snapper in a gorgeous green celery ragout with white anchovies and lovage. Meat lovers must sample Rib of Beef both braised and roasted with spaghetti squash, allspice and Swiss chard. Morgon Larsson’s desserts are pretty as a picture and equally delicious. We loved the Passion fruit Meringue Tart with coconut sorbet and Chocolate Pot de Crème with an unusual chocolate Madeline.

Troy Weissman has assembled a wine list of over 700 bottles with a good selection by the glass and some excellent ½ bottles. An Alsatian Pinot Noir worked beautifully with both meat and seafood. Service is exceptional, under the direction of Hicham Enhaili. In South Gate, Central Park South will finally have the neighborhood restaurant it deserves! South Gate, 154 Central Park South, rates “A Major” on the Walman Report

For priority reservations and a sparkling welcome, call:
Maitre’ D Marc Mover at +1 212 484 4719 or email
Prioity@154southgate.com

southgate photo credit- Noah Sheldon

Photo Credit Noah Sheldon

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