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Château De Chausse Tasting

I am always excited to shoot wine events in New York City, and this recent seminar and tasting was a lot of fun. My friends at Cornerstone Communications asked me to come down and cover the US release of Château De Chausse wines—a vineyard in France recently purchased by Charles S. Cohen. The venue was held at 979 3rd Ave., also owned by Mr. Cohen in the restaurant Upper Story by Chef Charlie Palmer. The view on the 14th floor patio of the 59th Street Bridge was pretty amazing, and the invited guests and media were treated to a tasting seminar by winemakers Laurence Berlemont and Franck Bailleul, then some more Chausse wines as well as passed hors d’oeuvres from Chef Palmer’s kitchen.

Winemaker, Laurence Berlemont

Goat Cheese Soufflés

Duck Rillettes, Gastrique, Crostini

Ratatouille Tartlets, Goat Cheese Mousse

 

 

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Terroir & Meroir—Photos from a Kim Crawford Wine and Oyster Pairing

I wanted to share a few photos from a recent assignment in New York City to cover the media event Terroir & Meroir, an exploration of wine and oysters with Kim Crawford winemaker Anthony Walkenhorst. Shucking lessons and pairings by Zadie’s Oyster Room Chef Devon Dearden and Oyster Sommelier Chris Maslowski. I was impressed with the staff (who put up with me shooting in the prep areas and behind the bar) as they cracked and shucked hundreds of oysters for the assembly of writers and reviewers. My favorites were the amazing prepared oysters (see menu below)—which were baked, broiled, fried, and poached—with complex layers of flavors that paired beautifully with the Kim Crawford wines.

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Oyster Sommelier, Christ Maslowski (second from left) and Kim Crawford Winemaker, Anthony Walkenhorst (far right), along with the professional servers at Zadie’s Oyster Room

 

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Oysters from Rhode Island, Maine, Massachusetts, Washington and California, as well as New York

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Broiled Oysters with Sea Lettuce, Soffritto, and Parm

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Fried Oysters with Dulse, Kohlrabi, Garlic, and Lemon

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Crab Cake Sliders with Cucumber and Aioli

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Chef Devon Deardon and his team shucked and prepared a feast of oysters for the pairing

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Poached Oysters with Wakame, Cream, Sherry, and Succotash

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Baked Oysters with Seaweed Butter, Prosciutto Cotto, Egg, and Leeks

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Brown Bread with Anchovy Butter, as well as Smoked Bluefish Paté

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Catering is Key

Aside from the ceremony, the dress, ring, venue, and guests—the food at a wedding is key to a great night. My friends at Apogee Catering excel at cranking out loads of mouth-watering tidbits and delicious entrees for large and small events alike. These are a few of my favorites from last weekend’s wedding at Stoneover Farm in Lenox, MA. Having the open firewood charcoal pit to cook on a cool autumn night on only made it better.

Herb-rubbed Roasted Pork Loin, almost ready for the carving station

Herb-rubbed Roasted Pork Loin, almost ready for the carving station

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Prosciutto, sopresatta, country paté, Brie, herbed-goat cheese, and aged cheddar, with marinated vegetables, mixed nuts and sun-dried fruits, artisanal crackers…in other words nom noms

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Vodka, ginger beer, fresh squeezed lime.

Vodka, ginger beer, fresh squeezed lime.

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Crudite “Bentos” (Fresh veg with feta-herb dip and roasted red pepper aioli)

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Sundried tomato-Asiago Arancini (crispy-creamy risotto balls)

Sundried tomato-Asiago Arancini (crispy-creamy risotto balls)

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Bruschetta with Rosemary, Roasted Plum tomatoes, Ricotta and Prosciutto

Bruschetta with Rosemary, Roasted Plum tomatoes, Ricotta and Prosciutto

Beef Carpaccio on Edible Asian Spoons (with a dollop  of horseradish cream)

Beef Carpaccio on Edible Asian Spoons (with a dollop of horseradish cream)

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Mini Stuffed Peppers 9with ground Angus beef, rice, caramelized onions, garlic, and marinara sauce)

Mini Stuffed Peppers (with ground Angus beef, rice, caramelized onions, garlic, and marinara sauce)

Toasting the pita bread before it's cut up for the above mentioned nom noms

Toasting the pita bread before it’s cut up for the above mentioned nom noms

Not sure if these were shrimp or small lobsters

Not sure if these were shrimp or small lobsters

Prosciutto, sopresatta, country paté, Brie, herbed-goat cheese, and aged cheddar, with marinated vegetables, mixed nuts and sun-dried fruits, artisanal crackers…in other words nom noms

Chef Eric doing what he does so well

Chef Eric doing what he does so well

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The beautiful barn at Stonover Farm

The Apogee team putting the finishing touches on the tables inside the beautiful barn at Stonover Farm

Fresh tomato and mozzarella

Fresh tomato and mozzarella sprinkled with chopped basil

Alfredo sauce is always good.

Alfredo sauce is always good.

Putting the finishing herbs on penne with sausage and peppers

Putting the finishing herbs on penne with sausage and peppers

Bacon and Scallion Smashed Potatoes

Bacon and Scallion Smashed Potatoes

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Grilled Vegetable Platters, Caesar salad, fresh tomato basil and mozzarella, fresh mini corn muffins and artisan rolls.

Eggplant Rollatini (with ricotta, mozzarella, Provolone and campari tomato sauce.

Eggplant Rollatini (with ricotta, mozzarella, Provolone and Campari tomato sauce.

Oh, and the Herb-rubbed Roasted Pork Loin. Yum...

Oh, and the Herb-rubbed Roasted Pork Loin. Yum…

Georges Duboeuf Crus Beaujolais 2013 Preview Event

I am always honored when asked to shoot the annual Beaujolais Crus events for Georges and Franck Duboeuf, and each year the location, wine, and food pairings are superb. So when I was asked to cover this year’s event at Chef David Bouley’s Test Kitchen in Tribeca, I was really excited. Bill and Peter Deutsch of Deutsch Family Wines hosted the event and my friends at PadillaCRT coordinated the details down to a T, with beautiful flower arrangements, and as always ran a very polished media event for the attendees. The space is perfect for hosting private functions like this and Chef Bouley’s Test Kitchen is absolutely amazing. Here are just a few of the photos…

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A Taste of Tradition—Cider of Asturias

If you haven’t noticed, the cider market is booming. And last fall I was asked to cover a tasting event sponsored by Sidra de Asturias at Tertulia in Manhattan. Sidra de Asturias is a Protected by Designation of Origin (PDO) product of Spain and the Asturias region, or Green Spain, is located along the northern coast. The region has been producing cider since the 11th century and supplies 80% of the national production.

For centuries, servers called escanciadores have been pouring Asturias cider in a way that aerates the beverage and enhances the flavor and aroma. Only a shot is poured high over the server’s head and is to be consumed in a single gulp. For more info on Ciders of Spain and the beautiful Asturias region check out these links:
http://www.cidersofspain.com
http://www.sidradeasturias.es

It was a really fun event and towards the end the pros let the attendee’s give pouring a shot, needless to say the floors were a bit sticky by the end of the night, but coupled with the fantastic cider and the amazing tapas cranking out of the kitchen by Chef Mullen’s team at a dizzying rate, no one seemed to mind.

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2012 Beaujolais Crus Tasting

Just a few pics from the 2012 Beaujolais Crus Tasting hosted at the restaurant Lafayette in NYC yesterday. For more info on the Duboeuf wines visit http://www.duboeuf.com

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(L-R) Bill Deutsch, Georges Duboeuf, Franck Duboeuf, Peter Deutsch.

(L-R) Bill Deutsch, Georges Duboeuf, Franck Duboeuf, Peter Deutsch.

Wilbraham United Players presents 1776

Opening night is tonight!

For ticket info go here: http://www.wilbrahamunitedplayers.com

1776_220 1776_246 1776_415 1776_429 1776_507 1776_558 1776_612 1776_726 1776_863For more photos click here:

http://gregnesbit.zenfolio.com/p68385061