Wine Wonderland

France and Napa and Italy- oh my! All the big guns were out at the 2009 New York Wine Experience event hosted by the Wine Spectator last weekend. It is an affair I look forward to every year and was thrilled I was able to attend again! On Friday night, I made my way over to the Times Square giant--Marriott Marquis, to peruse around the “Critics’ Choice” Grand Tasting session. I was met at the top of the escalator by my drinking buddy for the evening, Ira Norof, the Wine Educator for Southern Wine & Spirits as well as the new president of the Society of Wine Educators. I met Ira several years ago during my time with Southern Wines & Spirits, he was a great mentor of wine to me, and continues to be to this day! So with glass in hand we sought out to taste some of the great wines of the night—some in which I have only heard mythical stories about and didn’t know actually existed i.e. cult wines. The event spanned over 2 floors and took up 2 large ballrooms in the hotel---it was virtually an oenophiles wet dream! Every wine featured was a top-scoring wine (90 points or above), and personally being poured by the best winemakers, vintners and wine personalities from around the world.

We opted to start on far left of the 5th floor with a bit of bubbly, before diving into the coveted reds. Our first stop was Pol Roger, where we tried the Brut Blanc de Blancs Champagne Extra Cuvée de Reserve 1999. It was a nice palate teaser, but not my favorite sparkler of the night. Next we moved onto the Louis Roederer Brut Cristal 2002, although this is a fabulous wine, a small part of me wanted to bust into a Notorious B.I.G. song---but I refrained! We then tried the Krug Brut Grande Cuvée, a well crafted wine made from a blend of several vintages. Having to get my California fix early on, I moved over to the Schramsberg table for a glass of the J. Schram North Coast 2001, a rich and dry sparkling wine. Saving the best for last, we tried the Brut Dom Pérignon 2000, my favorite of the bunch. It showed beautifully and resembled all the details of what a fine Champagne should be.

After the Champagne we cruised around the event to try a few of the standout whites before turning our palates over to the reds, these were my favorites:

· 2007 Louis Latour Corton-Charlemagne: Elegant, crisp and delicious! I even got to meet Louis Latour Jr., very nice guy.

· 2005 Robert Talbott Estate Cuvée Audrey Chardonnay: Clean wine with mineral notes from the Central Coast of CA. The owner Robert told us some pretty crazy stories about Cyotees in the vineyard.

· 2007 Pascal Jolivet Sancerre Chateau du Nozay: a true showing of a Sancerre- yum!

· 2004 Hugel Riesling Alsace Jubilée: A refreshing wine without the “syrupy” sweetness that most Rieslings tend to have.

With 2 hours left of the Grand Tasting, we were ready to let loose on the reds. The only problem was, that there were so many amazing wines to choose from we had no idea where to begin---but somehow we managed to navigate and find our way through to purple teeth heaven! Here’s the golden list of what we tasted in alpha order (and just to give you a scope of the size of the event, we only tasted about a ¼ of the wines that were there). Each wine we tasted was fabulous--I’m a very lucky girl indeed:

· 2006 Alta Vista Alto, Mendoza
· 2004 Bergstrom Pinot Noir, Dundee Hills Oregon
· 2005 BOND Vecina, Napa Valley
· 2003 Caymus Cabernet Sauvignon Special Selection, Napa Valley
· 2005 Chimney Rock Cabernet, Stags Leap District
· 2006 Domaine Serene Pinot Noir Evenstad Reserve, Willamette Valley Oregon
· 2006 Dominus Napa Valley
· 2007 DuMOL Pinot Noir Finn, Russian River Valley
· 2006 Castello di Fonterutoli Toscana Siepi, Italy
· 2006 O. Fournier Malbec Alfa Crux, Uco Valley
· 2004 Gaja Langhe Sperss, Italy
· 2006 Gemstone Cabernet Sauvignon Ten, Yountville
· 1999 Chateau Gruaud-Larose St.-Julien
· 2006 HALL Kathryn Hall Cabernet Sauvignon, Napa Valley
· 2005 Harlan Estate Napa Valley
· 2007 Kistler “Cuvee Natalie” Pinot Noir , Sonoma Coast
· 2006 Chateau Léoville Las Cases St.-Julien
· 2001 Chateau Margaux Premier Grand Cru
· 2004 Tenuta dell’Ornellaia Toscana Masseto, Italy
· 2005 Chateau Mouton Rothschild Pauillac
· 2005 Bodegas Muga Rioja Torre Muga
· 2006 Numanthia Termes Toro Termanthia
· 2006 Opus One Napa Valley
· 2006 Ornellaia Bolgheri Superiore
· 2007 Alvaro Palacios Priorate L’Ermita
· 2005 Pride Mountain Cabernet Sauvignon
· 2006 Quintessa Rutherford
· 1989 Ridge Monte Bello Santa Cruz Mountains
· 2004 Tenuta San Guido Bolgheri-Sassicaia, Sassicaia
· 2005 Shafer Cabernet Sauvignon Hillside Select, Stags Leap District
· 2006 Two Hand Ares, Barossa Valley Australia
· 1999 Vega Sicilia Gran Reserva Unico, Ribera del Duero

In addition to the Grand Tasting I also attended a few seminars on Saturday, for my recap of the Four Chefs Food & Wine Paring seminar (with Mario Batali, Wolfgang Puck, Emeril and Charlie Trotter) visit the Examiner.com

Creative Southeast-Asian Bites in Brooklyn

Last week, a friend took me to Umi Nom for dinner- Chef King Phojanakong’s, of the popular Kuma Inn on the Lower East Side, new Southeast-Asian joint that dishes out a variety of interesting and flavorful small plates. The 50-seat restaurant in the Clinton Hill neighborhood of Brooklyn, is a narrow, brick and dark wood lined space that was once a former Laundromat.

Phojanakong’s, Filipino and Thai background influence the menu with dishes such as salt and pepper lollipop chicken wings with anaheim peppers, wok roasted manila clams with a spicy black bean sauce, fried spring rolls of shrimp, pork & glass noodles, and griddled beef patties in a pork bun with house pickles.

Along with a rice and noodle selections, Umi Nom also offers up a variety of vegetarian friendly dishes like; the crimini mushroom tofu skewers, panko crusted vegetables with a soy vinegar dipping sauce, and Asian market greens: sautéed with garlic. The name, Umi Nom means “to drink” so it is only natural that they will specialize in sakes by the glass and the bottle, including aged sakes, as well as nice wine and beer list, but unfortunately for us, the liquor license is still pending approval, so we were sent down the street to the local wine store to pick up a bottle where they then served our wine sans corkage fee. After dinner we managed to save a little room for dessert, we tried the warm Thai chili chocolate cake-which had the perfect amount of spice to rich chocolate flavor, making a great conclusion to the meal. Overall, I thought the restaurant was great and am excited that I had the chance to venture outside of Manhattan to explore one of Brooklyn’s hip new dining spots!

Good Food+Good Company=Good Times at Umi Nom!

http://www.uminom.com/
433 Dekalb Ave., Brooklyn, NY 11205 (nr. Classon Ave.)
718-789-8806

Note: This restaurant is cash only

What to Drink with Dinner: Eclectic Wines for fall

Over the past few months I have had the pleasure to attend various wine events, visit different wine regions and sample some truly amazing bottles! Since I tasted so many great wines, I thought I would share my notes and let you in on my favorites. These wines offer up the perfect pairing for the cool nights and hearty foods of the fall season.

Typically like to start all events with a glass of bubbly, so I thought the Lanson Black Label Champagne would be fitting to begin with! This non-vintage wine was balanced with notes of floral, honey, citrus and plum. The light effervescence resembled tiny ballet dancers tip-toeing on my tongue in an orchestrated manner. It is a blend of 35% Chardonnay, 50% Pinot Noir, 15% Pinot Meunier. It would pair great with a delicate quiche or a buttery Halibut. I was introduced to this Champagne at the 2009 New York Wine & Food Festival Grand Tasting, where it stood out amongst the sea of beverages and definitely sparked (or should I say sparkled) my interest! And with renowned French chef Alain Ducasse backing them as their global ambassador, I think they are worth checking out!

If you haven’t tried Grüner Veltliner, I urge you to try this crisp white wine from Austria. It is a great alternative to Sauvignon Blanc, very food friendly and frankly is pretty fun to say! I recently tried the 2007 Loimer Grüner Veltliner Langelois Terrassen and was pleasantly surprised! It was a refreshing wine layered with notes of apricot, grass, vanilla, lemon, honey and damp stone with balanced acids. Since this wine has nice minerality and high acids, it works really well with green vegetables which are often hard to pair with. Try it with roasted Brussels Sprouts or Artichoke Gratin!

Pinot Noir has come a long way since the “Sideways” movement, but I often have a hard time finding a really great bottle. So when I stumbled upon the 2007 Antica Terra Pinot Noir from Willamette Valley, I made a note to remember this delicious wine! It has aromas of cherry, chocolate, espresso, lavender, mint and leather. It is elegant and velvety with smooth tannins and great acidity! Winemaker Maggie Harrison has her work cut out for her as the vineyard is planted on a rugged parcel of land that is almost solid rock on a sloping hillside, a very unique property! But as they say in the movie Sideways, “Pinot Noir is a hard grape to grow; it’s thin-skinned, temperamental and ripens early. It needs constant care and attention, only somebody who really takes the time to understand Pinot’s potential can then coax it into its fullest expression,” so Maggie must know what she is doing, because this wine is at the top of my list! This wine would be great for a Thanksgiving turkey and all the accoutrements.

A few months ago I was lucky enough to spend some time in South America, from the mountains of Peru to the beaches of Uruguay to the wonderful wine country in Argentina. I absolutely fell in love with Mendoza and the beautiful wines they are producing down there. The indigenous grapes in Argentina are; Torrentes (White wine) and Malbec (Red wine) which are both interesting wines. After a week of touring around and trying several different Malbec’s, I was feeling pretty good about this wine. I had a hard time choosing my favorite, but I think it the 2006 Bodegas Renacer Punto Final Reserva was quite exquisite. It had a deep red color with shades of violet, and aromas of cherry, cinnamon, chocolate and anise with toasty notes from the French oak barrel. A perfect pair with a Grilled Ribeye Steak or Herb Roasted Rack of Lamb.

While I was strolling around at a wine event in NYC a few weeks ago, I came across an interesting wine that I have never heard of: Charbono. I was curious so I went in for a taste of the 2007 Summers Estate Napa Valley Charbono. It was great! It was a medium bodied wine that had earthy aromas with hints of blueberry and dried fruit. Owner Jim Summers explained that it is a rare varietal thought to have originated between the borders of Southeastern France and Northwestern Italy, brought over by Italian immigrants in the late 1800s. It was mistaken for Barbera (even bottled by Inglenook Winery and labeled Barbera) but after DNA testing by UC Davis, they proved it was the Charbono varietal. Today it’s only found growing in about 80 acres of California, half of that in Calistoga (North Napa County), where the grape thrives best. This wine would be great with Mushroom Ravioli or Duck confit!

During a visit with my friends from Wines from Spain, I was introduced to an interesting and special grape called Vidadillo do Almonacid, also known as Crepiello, from the Cariñena region of Spain. Bodegas y Viñedos Pablo winery took a chance on this nearly extinct grape and started producing a truly lovely unfiltered wine called Pulchrum, which ages for 16 months in French and American oak before bottling. This medium body wine has notes of red fruit, balsamic, violet, licorice, vanilla and mocha. The tannins are fine grained, yet persistent through the finish. A great pair for an aged Manchego cheese or a Pork Tenderloin.

The last wine I am going to share with you is from Paso Robles, close to where I went to college at Cal Poly San Luis Obispo. Russell From, also a Cal Poly Alum, started Herman Story Wines a few years ago and is making some kick-ass juice! The 2007 “Nuts & Bolts” Syrah is a full-bodied, deep, chewy wine with aromas of chocolate, blackberry, tobacco and floral notes. Would go great with a Juicy Blue Cheese and Bacon Burger or a messy Tri-Tip Sandwich.

I hope this comes in handy when pairing dishes this holiday season! Also, I just got word that I will be the new Manhattan Wine & Food Pairing Expert on Examiner.com, so please check me out when you get a chance: http://www.examiner.com/x-26954-Manhattan-Wine-Pairing-Examiner

From Grape to Glass, Happy Drinking!

"Shaking" it up at the Manhattan Cocktail Classic

I can officially say that I’ve finally been to the New York Public Library…my mom would be so proud (as she is a Librarian)! Unfortunately it wasn’t for studious reasons, but rather to imbibe in some amazing cocktails at the premiere preview gala of the Manhattan Cocktail Classic! New York City’s first ever multi-day event celebrating the history, contemporary culture, and artful craft of the cocktail from event visionary Lesley Townsend.

As I walked up the candle lit stone steps in my new little cocktail frock, I was in awe….it was such a beautiful setting! At the door, I was greeted by the fabulous Hanna Lee (of Hanna Lee Communications), where she handed me the “roadmap” of the evening’s festivities and set me loose in the cocktail kingdom. I glanced around the marble floored room and noticed there were twelve individual bars serving up different iconic “New York” cocktails made by some of the great mixologists of our time: Dale DeGroff, Steve Olsen, Dave Wondrich, Charlotte Voisey and many more…hum, where to start, they all looked so good!

On my way to the first bar of the night, I swayed to the engaging music that was playing compliments of big jazz band, Vince Giordano’s Nighthawks; they were great and provided a lovely backdrop, I actually felt like I was in another era!

The first drink I tried actually turned out to be one of my favorites from the evening—the Morehouse Mollifier, which was made with Ketel One Vodka, Grand Marnier, Lime Juice, and Orange Flower Water—shook with ice and strained into a martini glass. It was delicious, with the right amount of tart to sweetness! I later learned that the cocktail recipe was from Ward Morehouse, a columnist for New York World-Telegram and Sun, which he adapted from the cocktail book "Bottoms Up" by Ted Saucier (1951, New York). Just thought I would throw some “book” knowledge in since it was at the Library!!!

On my way to the next stop of the night, I passed by the over-the-top buffet of food…it was actually incredible! The long table was set with bites from Top NYC chefs that featured foods such as the giant Turkey Drumstick, Suckling Pig, Deviled Eggs, Marinated Squash Salad, Boudin Blanc, artisanal cheeses, as well as a separate oyster bar to boot! I took a few nibbles and then proceeded to the closest bar. Over the night I worked my way around the space (upstairs and downstairs) sampling several different cocktails while making some new friends.

Beside the Morehouse Mollifier, a found a few more favorites in the bunch, like the Floradora made with Hendrick’s Gin, Raspberry Syrup, Lime Juice, and Ginger Beer- it was amazing, refreshing with a bit of spice from the ginger beer! And the Liberty Cocktail made with Zacapa Rum, Applejack Bonde, and Demerara sugar syrup, garnished with an Orange twist, was a nice nightcap!

After a few hours of sipping, chatting, and nibbling everyone seemed to migrate to the dance floor, where we boogied the night away until the event concluded. All and all it was a fantastic night, and I actually “learned” a lot about the cocktail culture from the past few centuries and even felt a bit smarter…maybe in part by osmosis from being in the New York Public Library!!! Either way I am looking forward to the next installment of the Manhattan Cocktail Classic this spring!

For more information on the event, and for details about future events, please visit: http://manhattancocktailclassic.com/

Moules a la Mode

This may be the easiest meal you will ever make…I promise! It cooks up nice and quick and makes any dinner table look like a cute little French Bistro. I created this recipe after tasting a bland batch of mussels at a NYC restaurant (which will remain un-named) and thought that I could make the dish with a bit more spunk! So while strolling through the Green Market one afternoon, I picked up some fresh ingredients that would make for a scrumptious mussel dinner. I chose to serve them alongside a crusty baguette, a light salad of mixed greens with goat cheese in a lemon vinaigrette and a bottle of chilled 2008 HALL Napa Valley Sauvignon Blanc.

It was a perfectly light meal that reminded me of being in the South of France on a crisp Fall night!

Ingredients:
4 pounds of fresh Mussels (rinsed and de-bearded)
4 TBS. of unsalted butter
1 cup of dry white wine (I like to use Sauvignon Blanc)
5 Garlic cloves (crush 2 cloves through garlic press, and leave the 3 remaining cloves whole)
6 Sprigs of fresh Thyme
½ of a Serrano pepper (thinly slice)
2 Roma Tomatoes (diced)
1 TBS dried Oregano
Salt/Pepper to taste

Directions:
Heat a large sauce pan (or large skillet with lid) over low heat. Add butter to the pan to melt, then the crushed garlic and sauté for 1 minute. Next add the diced tomatoes, sliced Serrano pepper, oregano, thyme and wine to the butter garlic mixture, turn heat to medium. Cook for 2-3 minutes, until you have a slight boil.

Then add a dash of salt and pepper as well as the mussels. Cover the pan, give it a good shake to make sure the broth and mussels are fully incorporated, and let steam for about 2-3 minutes (or until most mussels have opened), if not, let steam for another minute.

If some mussels have not opened, discard them. Don't cook any longer than 4 minutes because mussels can be rubbery if overcooked.

Remove from heat and serve immediately with a crusty loaf of bread or French fries!

Bon Appétit

Yield: 4-6 servings

In Vino Veritas, Napa Style!

For all of you wine lovers out there, you are going to want to read this one! (Part 1)

After spending a wonderful, action packed week in Southern California visiting with friends and family up and down the coast, I was happy to pack my bags and head north to the Napa Valley for some relaxation and great wine! I typically try to make a point to get to wine country at least 4 times a year (once per season) for research/business purposes, so I was happy that I was able to extend my Southern California trip to include some time Summer-time fun in Napa.

My liquid journey begins at 4:45am on Friday: the alarm goes off, ugh- way too early, but then I remember I am going to several fantastic wineries later that day so I leap out of bed with a smile on my face and hop in the shower. Around 5:30am, I convince my younger brother to give me a lift to the airport…he is not thrilled but managed to get out of his cushy bed to drop me off. I arrive at John Wayne Airport in Orange County by 6:00am and head to the gate. (Side Note: If you ever find yourself flying to San Francisco to visit the wine country, I highly recommend Virgin America…not only is it a cool airline, but the prices are hard to beat!) Just as I woke up from a very short nap, my flight (only 56 minutes later) arrived at SFO. I gather my bags and head to the rental car location. The morning was off to a great and smooth start--or so I thought! Unfortunately, I took forever to get my rental car, so much so that I missed my first appointment at Etude winery scheduled for 10am. Thankfully, they were able to accommodate me on Monday morning instead, nice people!

My first (new) stop was Staglin Winery at 11:30am in Rutherford (a sub appellation (AVA) of Napa). I was greeted by Collin Casper, the Director of Hospitality with a glass of the 2007 Salus Estate Chardonnay. A nice clean wine with balanced acids and hints of citrus, pear and honey. Salus is the Roman goddess of health and well-being-and the term Salud or Cheers derives from it. So, it was only fitting that this was the first wine I tried on my 4 day Napa adventure. Collin then walked our group out to the vineyard where we admired the fruitful vines, the olive trees and the construction of their new visitor’s center.

Back inside we were handed a second Chardonnay, 2006 Staglin Estate, before we started our walk through the chilled wine caves. This wine was quite different then the first wine, much more complex with vanilla and buttery notes with floral hints. After we took a tour of the cave system, which is home to their annual Music Festival for Mental Health, we were seated at a large table to continue our tasting.

As Collin poured 2 different Cabernet Sauvignons, he mentioned that Michel Rolland is their acting wine consultant--that guy is everywhere! Stay tuned for more on Mr. Rolland, as I am planning to do a larger piece on him soon, he seems to pop up all over the place- like a “Where’s Waldo” of the wine world! The first Cab we tried was the 2006 Salus Estate- 100% Cabernet--with a nose of plum, chocolate, and cassis. Nice, but still a bit closed, perhaps another year or so in the bottle and it will round out great! Cab #2 was the 2005 Staglin Estate- I got a bit of the Rutherford dust on the nose with tobacco, black tea, spice and rich berry. This one was more my style- yum! Rutherford is known for its well drained soil with a composition of gravel, loam and sand with volcanic deposits marine sediments, making it a great location to grow Cabernet!

As the tasting came to an end I noticed it was lunch time, and I had just enough time to hit Bouchon in Yountville before I went to my next winery! I opted to sit at the bar since I was alone and didn’t really feel like doing the “table of one” thing. The scene was bustling with a mix of locals and visitors alike, I pulled up a chair next to two Frenchmen enjoying conversation and Rosé. I immediately ordered a glass as well since it was turning out to be a very hot day in the valley (temps reached 105 degrees) and what better way to enjoy a casual lunch then with a chilled glass of pink wine! After reviewing the menu for a minute, I decided on the Quiche Florentine. It looked lovely and included a side mixed green salad-a perfect lunch! The quiche was delicious, it was like little pillows of fluffy eggs, cream and cheese melting in my mouth, almost like a savory crème brule. The crust was flaky, yet dense--so good! Mr. Thomas Keller is a genius!

When I was finishing up my lunch, the gentleman next to me received his lunch- the Moules au Pistou. The smell was intoxicating, rich with garlic, basil and white wine- I almost regretted that I didn’t order it. Luckily the man saw me eyeing his dish, and graciously offered to share. I gladly accepted, as I just had to try one mussel to see if the smell was as good as the taste--it was! That is one thing I love about dining alone at a bar, you definitely meet some friendly people.

At 2pm I met with Stéphane Vivier, Winemaker for HdV Wines in Napa. He is an interesting, profound and extremely passionate fellow with many stories to tell for someone being relatively young in the wine world. But from what I saw, he loves his job and said that he is humbled by making wine.


HdV-a family venture between Hyde Vineyards of Napa Valley and Aubert & Pamela de Villaine of Burgundy, France. They have a very rich wine history, over 200 years in the new and old world, so I was excited to try their juice! They utilize “Green Viticulture” a term they coined, which references sustainability, as they are not organically certified.

Stéphane, explained the characteristics of the vineyard as he took us through an intricate wine tasting. The first wine we tried was the2007 De La Guerra Chardonnay, which was a Chablis style of wine—refreshing, balanced, crisp with melon and honey notes-- it was fabulous! Hyde Vineyard is in a perfect location to grow Chardonnay, as it has cooler temperatures with marine influences. The second wine we tasted was the 2006 HdV Chardonnay, which comes from 30 year old vineyards. Nice wine with clean notes and great mouth-feel. This wine was not fined, racked or stirred during the fermentation process. Our 3rd wine was the 2006 Syrah (100%)-- it was an elegant, soft wine with a bit of earthiness and nice fruit. The last wine we tasted was the 2005 Belle Cousine (Larry Hyde and Pamela de Villanie are cousins) – a blend of 80% Merlot and 20% Cabernet- with note of chocolate, tobacco and cherry with a round finish. These guys are making some great wines-- I encourage you to check them out!

My last stop of the day was Castello di Amorosa in Calistoga. All I have to say is, wow! This place was unreal-- literally a 121,000-square-foot-castle in the middle of the Napa Valley, equipped with a drawbridge, hand-painted frescoes and torture chamber--taking 15 years to build.

I had the pleasure of taking a tour of the place, as well as meeting with Dario Sattui (owner, also owns V. Sattui winery in St. Helena), Brooks Painter (Winemaker) and Jim Sullivan (Communications Director) over a few glasses of wine.

My first thought was that the wine was probably subpar as this place was too much of a fantasy land to make serious wine-- but I was wrong, they had some very nice wines coming from their Diamond Mountain property! They only make about 15,000 cases of the 16 varietals they produce and all of the wine is sold directly through the winery (no distribution). We tasted a number of wines but the few that stood out included the 2002 Il Brigante, which is an approachable Cab and Merlot blend- with refined notes of cherry, currant and chocolate; and the 2005 Reserve Cabernet, which had the typical Diamond Mountain characteristics of herbal notes (eucalyptus, sage), and ripe berry fruit making it a very balanced wine. These two wines and the experience of the castle made it a perfect ending to my first day in the Napa Valley!

Just as I left the castle I got a phone call from my friend Mia, she made dinner plans for us at the Martini House in St. Helena, yum! Maybe this would be the perfect ending to my first day in the valley!
Please Note: This is going to be a 2-3 part series--way too much great info to include in one piece! Stay tuned for day 2-4 in the coming days!

Cheers,Em

This Little Piggy Went to Momufuku

On a blissfully lazy summer Sunday, I quickly jumped out of bed, put on my running shoes and hit the streets of NYC. I decided it would be in my best interest to get some exercise in before indulging in the feast ahead of me that night: the Bo Ssam at Momofuku Ssam Bar---or otherwise known as a huge heap of roasted pork butt with a series of accoutrements! It has been something I have been eager to try for quite some time, but couldn’t seem to gather a group of 6-8 hungry pork eaters to partake in the delicious challenge. Luckily my friend Shari stepped up to the plate and organized a dinner with like-minded foodies where the Bo Ssam would be the main attraction!

So at 6pm our group of 7 gathered at Momofuku Ssam Bar in the East Village ready to chow down. If you didn’t know already (as he is a media-darling in the food world) the restaurant is owned by David Chang, a rising Korean American chef in the NYC restaurant scene, and Momofuku Ssam Bar is a great place to taste a variety of interesting Korean inspired dishes, served mostly in small plate form, great for sharing and group dining.

Since we were doing the Bo Ssam, we didn’t want to order too many starters, but we couldn’t resist getting a platter of the infamous steamed pork buns! One cannot go to Momofuku and avoid the pork buns…they are an experience in themselves!

After our appetizing bun teaser, we were ready for them to bring on the Bo Ssam! In Korean cuisine, Ssam, literally means "wrapped," and refers to a dish in which leaf vegetables (lettuce) are used to wrap a piece of meat such as pork, and eaten without utensils. The servers started to fill the table with a small bowls filled with colorful sauces, buckets of lettuce, sides of white rice and a platter of raw oysters in the half shell.

And then, as our eyes started to widened and our mouths began to drool a bit, the large, glistening mound of meat was set in front of us. It was magnificent!

It was a whole roasted pork butt, which was brined overnight in a sugar and salt mixture, and then slow cooked for several hours while being basted in its own juices. Once the meat was fall off the bone cooked, the skin of the meat was rubbed with brown sugar and salt and high roasted until it caramelized! Making it one tender piece of a**!



The servers then explained what was going on in front of us and how we should start: They advised us to take a piece of the Bibb lettuce, add a small amount of rice, then pull off some of the succulent pork meat (with skin) layer it on top of the rice, then add one oyster. The final step is to choose one of the three dipping sauces (kimchi, pureed kimchi and ginger scallion) to top off the wrap. The servers said we should try the wrap “naked” first, so we can really taste the flavor of the pork without the spice of the sauce in order to prep our palate. And so we began!

I tried a small chunk of the pork (since I couldn’t wait) while in the process of building my wrap…and it was amazing! Perfectly moist, juicy and seasoned! I could tell this was going to be a meal to remember. As I took the first bite of my wrap, I noticed the unique layer of flavors: the pork had the right amount of salt that complemented the minerality of the raw oyster, the rice was functional as it created texture and helped to bind the contents together, the sauce was the perfect blend of tang and spice, and the Bibb lettuce added a refreshing crunch. The ingredients worked together in unison making my mouth very happy!


After about 3 handmade wraps I reached my stopping point---I was stuffed! My eyes and mouth wanted more, but my stomach and brain said no way. I sat back and relaxed and took a look at the damage we all did on the little piggy, let’s just say there wasn’t much left of him. It seemed we were all in the state of pork induced food comas, but with big smiles on our faces. It was a fabulous Sunday Funday Dinner, one which I highly recommend if you get the chance. The complete Bo Ssam meal is $200 (about $25 each) and is meant to be shared amongst 6-10 people. A word to the wise: make a reservation at least a month in advance, as there are only about 4-5 reservations for the Bo Ssam per night.

Momofuku Ssam Bar

207 2nd Avenue (at 13th Street)

New York, NY 10003

(212) 254-3500

Cheers and Oink Oink!

Hot "Child" in the City

Today, on this brutally warm and humid day in NYC, I finally saw the movie “Julie and Julia!”

Since last year when I first heard about this movie, I couldn’t wait for it to come out, unfortunately most of my friends didn’t feel the same and were uninterested in seeing it. So on this particular afternoon I ventured to my local AMC as a lone-soldier and purchased a ticket to see the show…what better way to beat the heat than hiding out in a dark air-conditioned theater with a big bottle of cool water and a box of junior mints.

As I settled into my seat listening to the lame ads which now play at all movies, I started to think of how Julia Child has influenced my life. For as long as I can remember I have been intrigued by Ms. Child - as a youngster I would watch her show on PBS and analyze her very strange, yet endearing voice. She never ceased to impress me with her carefree attitude and her impressive culinary skills. I would tell my mom, that one day I would have a cooking show on TV just like Julia (which has yet to happen…but I guess anything is possible). I used to climb up on the counter top, pull random ingredients down from the cupboards and make some-sort of creation, then use my little brother as the taste-tester. In college, I actually attempted one of Julia’s recipes for my then new boyfriend: A Roasted Chicken and Broccoli Gratines. I was so nervous as it was a bit of an undertaking for me, but it turned out fine and was a great success….more than I can say about my relationship with him. When I first moved to New York City from California in 2005 I was lucky enough to attend the James Beard Foundation Awards, the theme was “a tribute to Julia Child”, the event featured a room filled with world-renowned chefs who cooked their favorite Julia recipes …it was amazing! So you see, I have had quite a filling past with Ms. Child, and I was excited to see how they would portray her life on the big screen.

Overall, I thought it was a great flick, there were a few small details that seemed a little “cheesy” (that’s Hollywood for you) but I found the movie a delight to watch…and also made me a bit hungry! Meryl Streep put on a wonderful performance that channelled Julia Child to the core. Yes, the movie was entertaining, but more than that, it actually inspired me. Here were two real women (Julia Child and Julie Powell) who were at a crossroad in their lives, not knowing what they wanted to do, but knew they had a passion for food! From eating it, talking about it, cooking it, and teaching people about it. This was very familiar territory for me, as I am too at a crossroad, not knowing what my next move is, but the one thing I do know for sure is that I am a total and utter foodie and I can’t imagine my life without working with it in some capacity. The story of these two women, made me feel hopefully that maybe I could also do something impactful in the epicurean arena, so I am now determined to find my niche in this delicious world! Keep an eye out for me friends…you never know where I might turn up. But for now, Bon Appétit and happy eating!

XOXO,
Em a la Mode

Foodie Central

Application, check...Headshots, check....Bio/Resume, Check! Making sure I had all of my necessary materials, I hurried out the door for my big audition....to be the "Next Food Network Star"! At 2:57pm, I quickly jumped in a cab and told the driver to take me to W. 57th between 11th and 12th (on the way west side of Manhattan, otherwise known as BFE).


3:12pm, I arrived at CBS Studios and noticed a line of about 20 people deep outside the building. Just to make sure I was in the right spot, I asked a girl with a walkie talkie if the line was for the audition, she confirmed and directed me to the back of it.


As I took my place in the line I started chatting with a few of my fellow contestants, there was a guy from Australia (who looked a bit rough around the edges) and said he was trying out on a whim as he was a sous chef in Jersey and thought it would be an interesting experience. The girl in front of me was in finance and is trying to get out of the industry and into something food related. Another girl, who was a pastry chef, took the train in from Philly just to audition. It seemed everyone was anxious, yet excited to be there.


3:38pm, still waiting in line outside, and the weather was starting to change! A dark cloud was moving in and the wind was picking up. We all looked a little scared and hoped we would be moved inside before it started to rain.


3:42pm, the wind was crazy! It was blowing so hard that all of us in line were like birthday candles and it was a fat kid that wanted cake. My hair was everywhere (not the best time to be wearing lipgloss) and looked more like an 80's do vs. the smooth, sleek look I started with.


3:54pm, I was finally moved inside just as the rain started up (thank god)! I ran a brush through my mangled hair, signed in and was handed a number. Welcome to the audition contestant 289!


3:58pm: I was directed to a room where I was to wait until my group number was called. As I was getting comfortable, I overheard several conversations. A girl was complaining that she had been there since 11am and was still waiting. A guy was convincing another guy that his BBQ style was better. An Italian guy was trying to pick up on a few of the girls in the room. A woman was talking about her recent trip to Puerto Rico and was raving about the restaurant Marmalade (a place I've had the pleasure of dining last year, it was delicious). And a guy was trying to recruit a few people to join him for a drink at the Whiskey Trader after the audition. I thought to myself, a drink was something I could totally use about now, all this waiting was making me very thirsty! There were definitely some colorful personalities in the room from what I could see, so the competition could be tough.

4:26pm: Group 240-250 was called. I was getting close...or at least I thought.


4:55pm: My group was called...so excited! We were taken to another room (ugh) and continued to wait until our number was called. I could see the interview/audition room so at least I knew it wouldn't be too much longer. My new "line" friends and I were joking around that we should come out of the audition room and scream "I'm going to Hollywood", like in American Idol...but the other people in the room didn't think it was too funny and gave us weird looks.

5:32: A man announced, number 289 you're up. That's me, I responded! This was it, my big moment to shine. I walked into the room, sat down across from the casting director and introduced myself. She asked me a few questions about my background, we chatted for a couple of minutes and that was it...the audition was over. It was much less intimidating than I thought. She walked me out, thanked me for coming and said if you hear from us by Tuesday you have made it to the next round.

5:41pm: I said goodbye to my fellow line buddies and left the building. It was definitely an interesting day; I met some cool people, practiced my patience, and took a chance! Who knows, you may see me on the Food Network soon...I'll be crossing my fingers until Tuesday!

Stay Tuned!

Hi all,
I am in the process of updating the site with some fun new material so please check back soon! In the mean time here is a great new recipe I developed when visiting my mom at her lake house last week. It is a perfect side with dinner or for a light lunch. This is a healthy ("Raw"), delicious and easy dish to make using the best of the Summer's fresh produce:

Zucchini Ribbons with Sweet Corn and Fresh Basil Pesto:

Ingredients:

2 Small Zucchini Squash (sliced into 1/8 inch thin slices)
1 Ear of Fresh Sweet Corn (slice kernels off the cob, uncooked)
20 Basil Leaves
2 TBS Extra Virgin Olive Oil (or Grapeseed Oil)
1 Garlic Clove
1 TBS Fresh Squeezed Lemon Juice
1 ounce of Feta Cheese
6 Raw Almonds
Salt/Pepper
1/4 Cup Feta Cheese (crumbled)

Directions:

In a blender or food processor, combine the basil leaves, olive oil, garlic, lemon juice, 1 ounce of feta cheese, almonds and a dash of salt and pepper, until uniform.

Place the zucchini ribbons and sweet corn in a serving dish. Add the basil pesto to the dish and mix until fully incorporated and the zucchini and corn are well coated. Top with feta cheese crumbles and serve!

Yield: 2 Servings

Fancy seeing you here!

I'm always excited to check out the Fancy Food Show when it comes to town, not only are there rows and rows of yummy little treats but you also get the chance to meet some cool people and see the interesting new products coming to the market. This year during the 55th annual show at the Javitis Center in NYC I had a wonderful and delectable experience, but like in most of my Em a la Mode adventures it started out with a minor set back, this time involving a toothpick in the toe...ouch! My friend Andriana and I arrived at the show at 11:15am, our badges around our neck, the floor-plan scoped out and our tummy's ready to taste. We started on the top floor and decided to work our way down to the lower level later in the afternoon. Not even half-way down the first row, Andriana gasped for air and immediately grabbed her big toe...she had been stabbed by a toothpick...and it was in there deep! We asked where we could find a band-aid and some disinfectant (as it was a used toothpick), the show staff directed us down to the nurses station!


Once we arrived at the station, the nurse took a look at her foot and said "Yep, it ain't a show, until someone gets a toothpick to the foot," obviously she has seen this many times before! After a few minutes of soaking her toe, the nurse bandaged her up and we were on our way.


As we "carefully" walked back on the floor...trying to avoid the toothpicks at all cost we sampled and tasted our way through the show. We tried a little bit of everything....from tangy cheeses to Bourbon Brittle to licoricy liqueurs. The shear amount of cheese purveyors alone was a surprise to me and a little nerve-wracking, as I am a cheese-aholic and I knew I was gonna get into some trouble!


My Happy Place: The Cheese Cave!

On the liquid side, I tasted some delicious wines from Austria, Italy and who would have thought...Mexico! Here is a list of my favorites in food and beverage from the show:

Weingut Norbert Bauer: Austrian Wines, we liked the Gruner Veltliner and the Zweigelt
Norbert Bauer, myself and Markus Glanz (Winemaker of Cellar 99)

Cypress Grove Chevre: Mary Keehn (Owner and Cheesemaker)
I loved the Purple Haze and Humbolt Fog Cheeses

Brix Chocolate: Chocolate and Wine...I'm a fan!

Caffo Liqueurs: We loved the Liquorice and the Limoncino

Anette's Chocolates of Napa Valley: Beer Brittle and Bourbon Brittle were great


Les Trois Petits Cochon: Amazing Truffle Mousse

Salumeria Rossi NYC: Cesare Casella's new place on the Upper West Side


After 5 hours of mulling around the Javits Center, having many valuable conversations, and trying way too many little goodies, me and gimpy decided it was time to hit the road! We thank everyone we met and hope to see them (and their products) again very soon!

Cheers,
Em