Calvisius Caviar: A Royal Experience Made Sustainable and Good Enough For Singapore Airline and NY’s Top Chefs

There is no question that Italy’s traditions surrounding food and wine are countless—but historically, caviar has been left to the Russians. Little do most people know that Italy is rich with “black gold,” with stories of its discovery dating back to the late 1400’s, when Leonardo da Vinci happened upon a magnificent sturgeon in the Ticino river—a tributary of the Po. As the legend goes, he harvested its roe as a long-fabled gift to the young princess, Beatrice d’Este, whose “treasure chest of small black pearls” were comically much-hyped and never seen. The Ticino river has remained, ever since, a secret source of top-grade sturgeon caviar—the kind that, like Beatrice’s, is quickly gobbled up and savored bite for bite. But the secret is spreading as Europe’s most recognized and voluminous producer, Calvisius, proves that Italy’s sustainably farmed caviar is, more than ever, a true royal experience.

Most easily found at their ultra-chic lounge in the ground floor of New York City’s Four Seasons hotel, Calvisius is the top choice caviar for Gordon Ramsay in NYC’s London Hotel. It’s also served on the first class flights of Lufthansa Airline, Thai Airline, and Singapore Airline. Its taste and quality are unlike any other, as Calvisus is both farmer and producer—not like your typical merchant who must go through several middlemen. With a sustainable aquaculture farm located in the Brescian lowlands of Calvisano, Italy, Calvisius has direct control over every aspect of its fish and their eventual product.

To experience these ocean gems, there’s nothing quite like the swanky year-old Calvisius lounge at the Four Seasons—the first and only of its kind. The space, designed by renown architect James D’Auria, is anchored by a beautiful backlit display of Calvisius’ signature items—any of which can be enjoyed at the white onyx bar with a glass of champagne or, just as easily, taken to go. Service is paramount, in keeping with the luxury digs and product. Caviar is most typically enjoyed by the tin, served atop a custom-designed glass dome filled with ice and presented with mother of pearl spoons, blinis, toast points, crème fraiche and French butter. It’s also served “The Italian Way,” in a martini glass atop creamy mashed potatoes—the perfect textural foil to the caviar’s snappy texture and robust flavor.

For novices developing their caviar palates, Calvisius offers tasting flights called “solamente,” ten-gram portions with all the necessary accoutrements for extensive tasting. The beverage list—a comprehensive menu with the most high-end names in Champagne and vodka—gives ample choices for diners to find the perfect pairing for their chic culinary experience.

Should a visit to the lounge be too far a ride for the fix, Calvisius sells their caviar through their e-commerce site, www.calvisiuscaviar.com. Its direct-to-farmer relationship not only ensures freshness and quality control, but allows Calvisius to pursue the most affordable price point for their gem-like product.

If caviar’s consumption has traditionally been seen as a culinary pinnacle and a celebration of life, there’s no question that Calvisius, with its ecologically sound practices, pristine standards, and top recognitions, is at the threshold of caviar’s new era: one that preserves the flavors and textures that make the pearls so very fit for a king, but with the sustainable practices and accessibility that continue to broaden the delicacy’s unique appeal.

Calvisius Caviar Lounge is located at 58 East 58 Street, in the ground level of the Four Seasons Hotel. It is open from 12-9 PM daily, with availability for private gatherings and parties. To purchase online or learn more about Calvisius Caviar, please visit www.calvisiuscaviar.com.Calvisius Caviar

Copyright 2012 By Punchin International. All Rights Reserved.

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G-50 Bar & Grill Brings A Downtown Scene To The East 50s

208 East 50th Street
New York, NY 10022
212.888.1788

Lunch:
Mon – Fri: 12pm – 5pm

Dinner:
Mon – Wed: 5pm – 11pm

Thur – Sat: 5pm – 2am

Brunch:
Sat: 11am – 4pm

Happy Hour:
Mon – Fr

Click Here To Make a Reservation


Vincent DeGrezia, restaurateur

Practically born into the restaurant industry, the charming Vincent DeGrezia (Above) spent years working under the guidance of his Italian father, restaurateur Joseph DeGrezia. When Joseph was presented with a business opportunity in Midtown East, Vincent  jumped on board and partnered with his father so they could combine his “nightlife” experience  with the family’s expertise in flavorful cuisine and stellar hospitality. Dedicated to providing diners with a complete dining experience, the father son team built G-50 on the foundation of exciting gastronomic offerings, delivered with exquisite service, in a stylish and modern atmosphere. Taking their vision of a contemporary, Americanized bistro with a dash of nightlife attitude, G-50 exemplifies the new breed of venue for the Midtown area.

The final defining moment for G-50 was finding the chef that could construct their culinary vision; clearly there was no one better to fill those shoes than long-time collaborator Executive Chef Vincent Vigliotti.. With years of skillful cooking experience under his belt, Chef Vigliotti has created a menu that will offer flavorful plates with an inventive twist. The chef-driven menu is a compilation of mix-and-match plates, featuring both smaller snacks perfect for nibbling and sharing, as well as seasonal entrées that make for a satisfying meal

Creative starters include Grilled Wild Boar Sausage with a warm spicy bean salad, Poached Portuguese Octopus with fingerling potatoes and black olives, and their signature Baby Meatball plates (Lamb, Beef, Veal, Sausage, Chicken and a Meatless Meatball).The menu also features a Raw Bar complete with East and West Coast Oysters, Shrimp, Lobster, Crab Cocktails and Little Neck Clams and “perfect for sharing” Cheese, Meat, and Wild Game Platters.

Buttermilk Fried Chicken prepared with mashed potato and baby carrots and Grilled Rib Eye Steak with fabulous housemade French fries. as well as a fine Lamb Shank Ossobucco in Port wine sauce exemplify several of the menu’s seasonal entrées. Don’t miss the chef’s Eggplant Parmigiana. It’s a family recipe and the lightest you will ever taste. Desserts, whether a Chocolate Bomb or knockout Tiramisu are awesome.

The beverage program features a first-class wine list, where diners have the option to pair dishes with a remarkable 70 wines by the glass. With an elegant, handcrafted cocktail list, the impressive bar area serves as a leisurely alternative to dine and scope out the scene. As night takes over the city, G-50 takes on a different vibe with delicious drinks, bar snacks and a playful nightlife scene just as fun and delicious as its dinner crowd. When the lights go down and the partygoers filter in, the restaurant cranks up its soundtrack of funky retro tracks.

Decorated with steel and glass fixtures, G-50 invites their clientele to wine and dine in a sleek, industrial ambiance. The modern-day café is surrounded by white-tiled walls and enhanced by large windowed walls that open up the room. The restaurant’s unique layout has made it possible to truly make this a family affair with a new outpost of Vincent’s grandfather’s legendary J&V Pizzeria, of Bensonhurst, Brooklyn, where Manhattanites will finally get the chance to weigh in on their infamous secret recipe.

With an attractive clientele, hopping bar scene and not-to-be missed cuisine, the restaurant that rarely sleeps will serve a stylish taste to the sophisticated Midtown neighborhood.

Copyright 2012 By Punchin International. All Rights Reserved

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Rodney Strong Vineyards New Releases Shine

2010 Charlotte’s Home, Sauvignon Blanc, Estate Vineyards

2010 Charlotte's Home, Sauvignon Blanc, Estate Vineyards

Rod Strong established our heritage sauvignon blanc vineyard in 1971, naming it Charlotte’s Home in honor of his wife. Today that vineyard remains the core of our Charlotte’s Home sauvignon blanc, along with other select estate vineyards in the Alexander Valley as well as the Russian River Valley.

The 2010 vintage started with a cool and fairly wet spring that remained mostly frost free. The late rains generated a healthy canopy, but one that required careful management to attain desired ripeness. The cool spring evolved into an exceptionally cool summer, punctuated by a three day heat spike in august which reduced yields in many varieties. September started out warm and ended the same way, giving us the ripeness we were waiting for, and we harvested the last of our sauvignon blanc on October 6th.

Light, crisp, and highly aromatic, the warmer climate Alexander Valley fruit gives this wine ripe pear and melon character, while the ocean cooled Russian River Valley fruit offers citrus, mineral, and traditional herbaceous qualities. Together, the two valleys make a classic Northern Sonoma sauvignon blanc that is fresh, lively, and will drink beautifully over the next 1 to 2 years.

 

$13.50 | 750ml

Copyright 2012 By Punchin International. All Rights Reserved.

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2010 Chardonnay, Sonoma County

2010 Chardonnay, Sonoma County

Nearly four decades ago we discovered that Sonoma County’s west and southwestern regions are ideal for growing chardonnay grapes. The cool maritime influence of the Pacific Ocean brings us fog nearly every summer evening, maintaining the bright natural acidity that provides balance to any fine chardonnay. On the other hand, the warm summer afternoons here ensure plenty of ripe fruit character. We combined estate grown and locally farmed fruit grown in benchland and alluvial soils in the Russian River Valley, Alexander Valley, and Sonoma Coast appellations to make this wine.

The 2010 vintage started with a cool and fairly wet spring that remained mostly frost free. The late rains generated a healthy canopy, but one that required careful management to attain desired ripeness. The cool spring evolved into an exceptionally cool summer, punctuated by a three day heat spike in august which reduced yields in many varieties. September started out warm and ended the same way, giving us the ripeness we were waiting for, and we harvested the last of our chardonnay on October 3rd.

We barrel fermented about 60% of this wine, and sur-lies aged that portion in barrel for five months, offering the wine a touch of brown spice and vanilla. The remaining 40% was cold fermented to capture a fresh fruit-forward character, providing bright lemon and apple aromas that mingle with hints of the toasty barrel complexity. On the palate, pear and green apple with refreshing acidity will lure you back for another sip. Enjoy this lively chardonnay now and over the next couple of years.

$13.50 | 750ml

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Paul Cheneau Cava “Lady of Spain

GIRÓ RIBOT
Penedes, Spain

 

Fun in a glass, this delightful Cava is a bargain at an available retail price of around$ 10.99 a bottle. The colorful bottle belies the serious contents with its sprightly bubbles, excellent balance and abundance of fruit. Perfect for the holidays.

Giró Ribot is Spain’s preeminent family owned and operated producer of Cava. The Giró Ribot portfolio encompasses two distinct brands; Cava Paul Cheneau and Cava Masia Parera.

Giró Ribot is situated at the heart of the Appellation d’Origine Penedès. This beautiful area of Catalonnia, halfway between the cities of Barcelona and Tarragona, is bordered to the south by the Mediterranean Sea and to the north by the spectacular and remarkable solid mass of Montserrat.

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Free Shipping to All of New York City in December

Long Island, Boston, Philadelphia, Washington DC Shipping Cost $9.95

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After more than doubling its sales this year on Cyber Monday, DeBragga, New York’s Butcher®, is offering FREE SHIPPING to all five boroughs of New York City for the entire month of December.  Regardless of the number of items purchased or the total dollar volume, anyone ordering a delivery to Manhattan,Brooklyn, the Bronx, Queens or Staten Island will not pay DeBragga any shipping charges during December.  Now, DeBragga’s custom dry aged beef steaks, ribs, roasts and chops, and all of its naturally raised and heritage breed meats and poultry will be truly irresistible.

Regardless of where the customer lives, an order for delivery to any of the zip codes that make up New York City will be processed with no shipping fees from December 1 to December 31.  This is DeBragga’s way of wishing everyone the happiest holiday season ever.

DeBragga offers online customers a phone number to call New York’s Butcher, 646-873-6555, to ask about cooking, handling or any question about meats and poultry.  DeBragga has been known as New York’s Butcher® for almost a century. DeBragga dry ages and custom cuts the finest, mostly naturally raised meats for New York’s most discriminating chefs, including Daniel Boulud’s restaurants, Gotham Bar & Grill, Per Se, Craft, Colicchio & Sons Tap Room, Eleven Madison Park, Picholine, Corton, Patroon, Le Cirque, and Porterhouse.  DeBragga, fine meats specialists to generations of legendary chefs.  Consumers purchase at DeBragga.com.

Copyright 2012 By Punchin International. All Rights Reserved.

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