Category Archives: NYC Wine Bars and Restaurants

My favorite stops in NYC!

2013/04/16 · 2:07 am

Prohibition Era Cocktail Cruises to launch in May!

1920s inspired motor yacht Manhattan

1920s inspired motor yacht Manhattan

I’ve always dreamed of transporting myself back to the Golden Age, the wacky, wonderful era filled with flappers, fabulous fashion and scandalous tales of infamous NYC women like Tex Guinan. I’d dance the black bottom, canoodle with Rum runners and live the high life while sipping illicit liquors in dimly lit clubs filled with jazz musicians, slick gangster types and party girls! Well, this season I’ve planned a series of  Prohibition Era Cocktail Cruise events to combine my love of the 1920s, NYC speakeasy tales and vintage cocktails!

Rose petal Martini

Rose petal Martini

Inspired by classic cocktail recipes I’ll be crafting modern variations with a twist from the freshest juices, American artisan whiskeys, Hudson Valley Vodka, Brooklyn’s Dorothy Parker Gin, NY’s Atsby Vermouth, Brooklyn bitters and a selection of flavored simple syrups made in my own kitchen! Held aboard Classic Harbor Line’s 1920s inspired motor yacht Manhattan this is sure to be a great event! A special savings is available for readers using code Gatsby online at www.zerve.com/SailNYC/Gatsby

Here’s more info and dates! Hope to see you aboard!

Channel your inner bootlegger and live the life of the Great Gatsby at this new event inspired by 1920s Prohibition Era cocktails. Learn how to mix some of the most infamous legends and a few classics with a twist! Soak in a bit of history on each cocktail, with tales of Prohibition era life in NYC starting each cruisevesper

As we cruise down the Hudson, music of the Golden Age will accompany our journey into cocktail culture. Watch each drink being mixed and hear details of each local distiller as we sip our way into the 1920s aboard the vintage style Yacht Manhattan. Recipes for each cocktail and a tasting booklet will be given to each participant.

Enjoy a champagne cocktail at boarding followed by 4 wildly different cocktails including some of the following:

  • Classic Dry Manhattan with a modern spin
  • Gin-based cocktail inspired by one of the famous 1920s literary figures of the Round Table of the Algonquin Hotel.
  • Whiskey-based Swizzle made with an infused artisan syrup inspired by Bostonian politics
  • Vesper, composed of Vodka, Gin & Lillet
  • Speakeasy Classic – a mixed drink inspired by the creations of infamous bartenders of the underground whiskey culture

MAY 10th and 11th at 10 pm
MAY 14th and 23rd at Sunset       All  Tickets http://www.zerve.com/SailNYC/Gatsby

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2013/03/17 · 2:12 am

Tasting with giants, The wines of Campo Eliseo

Lurton Hermanos Rueda, 2011

Lurton Hermanos Rueda, 2011

Looking for a wine to sip on tonight I happened upon a Spanish white that I first tasted at a very special event last fall. Held at Beniot in NYC it was a vertical tasting of Campo Eliseo, a winery located in a remote, relatively over looked DO in North West Spain, nestled in the heart of Castilla y Leon.

For many years Toro was known for very concentrated, high alcohol, tannic monsters that could withstand a bit of time, they needed age to mellow the tannins. Legend suggests Columbus may have taken Toro wines on a few of his epic voyages, evidence even points to ancient Romans making wine here. Even with all this rich history the nearby  Ribera del Duero  (whose wines where a bit more approachable), grabbed all the attention. It seemed Toro was a region of gutsy wines without glory, but, some thought there was great promise. This included two of the most well know names in wine, Michel Rolland and Francios Lurton.

Lurton explaining modern fermentation techniques in Toro

Lurton explaining modern fermentation techniques in Toro

Lurton, part of a renowned Bordeaux wine family has estates in France, Chile, Argentina and Spain. Over twenty years ago he established himself in Rueda by creating a tasty, affordable white wine at a time when Spain was better known for its red wines. This deliciously quaffable white was the welcome wine served at  Benoit.

In 2000, a chance meeting with Rolland sparked an idea. Many have compared the wine style of Rolland (a flying wine consultant with over 100 different clients) to the wines produced by Lurton. Along with Michel’s wife Dany (also a highly accomplished eonologist) they decided to join forces to create Campo Eliseo DO Toro, a rich, smooth red produced from Tinta De Toro, a variation of Spain’s famous Tempranillo.

Michel Rolland

Michel Rolland

Our group tasted through a flight of Campo Eliseo from 2003 to the 2009 that was awarded 90 points by Wine Enthusiast. The 2006 was my favorite with aromas and flavors of vanilla, blackberry and deep dark chocolate. Retailing for around $100 it’s not exactly an impulse buy, but, for lovers of rich, full-bodied wines it may just be that special bottle to enjoy with flavorful, grilled meats or to cellar for a few years or more! After our flight we were treated to a delicious buffet of meats, cheeses and other delicacies prepared by Benoit’s chefs to pair with the wines of the day.

I have to note I was honored  to meet Michel Rolland, a highly controversal figure in the world of wine. His devilish smile, charismatic charm and quick wit made this one of my more memorable NYC tasting experiences.

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2013/02/13 · 9:12 pm

Provocative pairings; The pleasures of Pinot Noir

Some say Pinot Noir is the sexiest wine on the planet. The aromas wafting up from a swirling glass filled with a stellar Pinot Noir can send you into an intoxicating trance, just the perfect mindset for romance. Much has been written about the allure of Pinot, quotes professing love for this great grape may even make you believe it is a magical elixir. The worlds finest wine writers have even waxed poetic on the charms of this vinous vixen. Below are  a few of my favorites love letters to Pinot. To ensure optimum pleasure try enjoying them with a glass of your favorite Pinot, one of my pairing suggestions and the current object of your desire…

Of all the grapes that are transformed into fine wines, none are as steadfast as Pinot Noir in refusing to be tamed. As a result, winemakers have their own vocabulary for describing the grape: difficult, finicky, elusive, temperamental and my favorite, femme fatale. If any grape would be at home in the pose of the femme fatale – smoke-curling from its lips, long, irresistible legs crossed as another winemaker is sent to his doom – it would be Pinot Noir.- Eric Asimov, New York Times

My go to under $25, Montinore Estate, Oregon

My go to under $25, Montinore Estate, Oregon

Pinot Noir is a minx of a wine. It leads us on a terrible dance, tantalizing with an occasional glimpse of riches in store for those who persevere, yet obstinately refusing to be tamed.- Jancis Robinson

Pinot Noir is a righteous grape, chock full of incredible texture and hedonistic pleasures; it is sex in a glass, so seductive that it is hard to say no to.
- Master Sommelier Madeline Triffon

“Great Pinot Noir inspires one to create new sins . . . and wish to commit them!” Mere numbers are especially incapable of describing the wholly sensual textural qualities of the finest French Burgundies and scintillating California and Oregon Pinots. We use words like succulent and juicy, fleshy and decadent, but even these only scratch the surface of the hedonistic nature of these extraordinary, ambrosially bawdy delights. They must be tasted, touched, felt and savored before one truly understands and appreciates the innate sensuality of artfully grown, craftily made Pinot Noir.-Hinkle’s second law

Suggested pairings to try-

Pinot Noir is also a wonderful wine to pair with many decadent delights! Here are just a few swoon worthy foodie finds to try with your favorite Pinot Noir. Beware, these suggestions can become highly addictive guilty pleasures….

The Camenbert that dreams are made of....

The Camembert that dreams are made of….

Silky, Sexy, Stinky———————

On a recent visit to the Artisanal Bistro I sampled this near perfect example of farmstead Camembert. I must admit, I just couldn’t stop thinking about it.  It paired perfectly with a glass of Mercurey from Domaine Faiveley, I was in heaven!

Ferme de Jouvence Camembert-
This farm is located in the village of La Boissière-Ecole, near
Rambouillet in the region Ile-de-France, surrounded by fields, ponds and right next to the Rambouillet forest with the town of the same name only 15 km away. Using the full cream milk from their 150 cows within twelve hours of milking to ensure freshness and full flavour they craft the best Camembert I’ve tasted in recent years. Oozing with flavors of mushroom, wild onion and earthy delight it’s a steal at less than $15 dollars! Available at Murray’s and Artisanal online. Please, resist the urge to pick up just any Camembert at your local grocer, buying cheese from a big box grocery is like purchasing your wine at a gas station.

Earthy and Rustic———————————————————–

I first sampled Brooklyn Cured pate at New Amsterdam Public Market. Scoring a piece to nibble with dinner I served it to a group of friends paired with Montinore Estate, Reserve Pinot Noir, dried cherries and sweet onion confit. It was such a hit that my guests rushed out to buy all of the elements to recreate it for themselves at home.

Brooklyn Cured Pate

Brooklyn Cured Pate

Brooklyn Cured Pate- Made in the rolling hills of picturesque Sunset Park this pâté crafted from pork liver, orange zest, pork and crusty bread is rich and rustic. The peppercorn duck sausage is  also a home run here! Available online.

Smokey, Sweet, Savory———————————————–

At a NY centric dinner I prepared a starter of thinly sliced smoked duck breast on micro greens, dressed with a vinaigrette made from Damson plum jam/candied walnuts and served with Bloomer Creek Vineyards Pinot Noir from the Finger Lakes. Yum! A combination I’ve used more than once for a first course!

Hudson Valley Smoked Duck Breast

Hudson Valley Smoked Duck Breast

Smoked Duck Breast from Hudson Valley Foie Gras- A small farm producing the most mouth watering array of all things duck! Available in many NYC restaurants or online.I hope you enjoy my suggestions. If you have a favorite Pinot Noir or pairing please share!

Cheers,

Wendy

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2013/02/08 · 8:36 pm

Classic Cocktails; Rye and Ginger, Historical yet hip with fresh ginger syrup

Rye, perrier and ginger syrup

Rye, perrier and ginger syrup

One of the first cocktails I learned to make was the classic highball, better known as the Rye and ginger. Spicier than bourbon, rye was the most popular whiskey in the country before Prohibition. Made from a mash of fermented rye grain—sometimes blended with barley, corn and other grains mixed in—rye whiskey has a more aggressive flavor than the sweeter bourbon and is traditionally used in many classic cocktails, including the legendary Manhattan, made famous by Jenny Churchill (Winston’s Mum!).

Before Prohibition only fancy men or the stray scandalous party girl would be seen ordering rye with the addition of a soft drink. Rye was served straight, a manly man drink of the working class. During Prohibition what passed for rye was often grain alcohol mixed with coloring and harsh flavoring added to mimic the musky, peppery blends popular before the ban. Soft drinks were added to cut the throat burning flavor and the taste of ginger flavored soda seemed to be the most complementary. Even after the repeal rye and ginger remained a popular cocktail for gents and ladies alike. The legendary Babe Ruth even included a quart sized version of the fashionable cocktail to wash down his mammoth sized breakfast of a half dozen fried eggs, potatoes and a giant porterhouse steak!

Today artisan distilleries are producing some delicious examples of American rye including NY’s own Tuthilltown and Finger Lakes distillery. At Tuthilltown (the first to produce NY rye since Prohibition), they even grow and harvest their own rye to use in the production of this special craft spirit. man-rye-whsk-300x300

While these stellar spirits are tasty on their own I still crave the occasional rye and ginger! Lately I’ve been mixing up my highball with a twist, using Morris Kitchen craft ginger syrup and Perrier instead of Schweppes. With a bit of experimentation I’ve come up with a delicious version of my own house made Ginger Syrup with a twist including peppercorns and a bit of thyme. Try it you will love it!

 

Sweet Ginger Syrup with a Twist

gingeringredients

4 ounces fresh peeled ginger sliced thin

3 teaspoons black peppercorns

2 sprigs fresh thyme

3 cups distilled water

2 cups sugar

 

Put all ingredients in medium sauce pan and stir to blend on medium heat to simmer. Once liquid is clear reduce heat to low and steep for an additional 40 minutes.

Steeping syrup

Steeping syrup

Remove from heat and let syrup come to room temperature. Strain through fine sieve and pour into glass storage container. Will keep in fridge for up to a month. Try it using your favorite rye in my recipe below! 

World’s Best Rye and Ginger2 ounces Rye Whiskey

Tall highball glass filled with ice

1 ounce ginger syrup

1 bottle Perrier with lemon

Add Whiskey to highball glass filled with ice, top with syrup and Perrier. Stir and enjoy! If you like you can add a bit more syrup to your taste.

Enjoy!

Wendy

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2012/07/21 · 6:44 pm

Earl’s Beer and Cheese; A crazy, unusual must for hops and curd nerds

   My friend Karen and I tend to have some dangerously decadent get togethers. Together we have combed NYC on culinary safari leading us to discover some amazing food and drink! Planning a moveable feast of the Upper East side and Harlem we decided to start at Earl’s Beer and Cheese, a postage stamp sized spot on the UES  that surpassed any food porn dream I’ve ever had of one of my favorites, grilled cheese.

Located on a desolate block of Park Ave between 97th and 98th street Earl’s is the brainchild of Adam Clark and Michael Cesari. Clark and Cesari are also the great minds behind Vinyl Wine Shop, ABV Wine Bar and the newest addition to their growing empire a cocktail bar next to Earl’s the Guthrie Inn.

After hitting up the cash machine around the corner (cash only please at Earl’s) we wandered in to spy a long wood table, funky deer heads and an old school hunters mural covering the small wall next to the tiny bar. As we chatted with the friendly bartender I had the feeling I was in a suburban man room complete with a rotating selection of craft beer available in can, on draft and growlers to go. The menu also included some interesting wines by the glass but we decided on some smoked porter saving the wine choices for our next stop, ABV around the corner. The small but well thought out food menu includes mac and cheese, cheese plates, grilled cheese, a pasta dish and an eggo waffle topped with foie gras, Cabot cheddar, coffee cured bacon and maple syrup! The eggo sounded like a gourmet stoner food boner, something I may have whipped up in the 80′s at 4 am, I couldn’t wait to check it out! Super disappointed that they were sold out of the eggo we opted for an order of the beer cheese and a grilled cheese made with pork belly, kimchi, aged cheddar and a fried egg.

We selected another beer, a refreshing, local NY pilsner  as our snacks arrived. Biting into the crunchy, toasted bread a huge Cheshire cat grin beamed on my face, the bizarre combination of spicy, savory flavors incorporated with the magically melted cheddar put me in cheese heaven! I was already planning to recreate this at home. Completely awesome!

Genius in cheesy spicy deliciousness!

Finishing up Karen and I decided we LOVED Earl’s! Walking around the corner to the next stop ABV we started planning another visit to this great find! Try it you’ll like it.

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