Haute Goat Creamery - Outstanding US Artisan Goat Cheeses !

Food is all about passion. Some of the best products come always from producers that are head over heels into the subject of their passions. One of them is Gourmet Sister Nancy Patton from Lubbock, Texas. She runs a micro goat cheese production; Just herself, her husband, and 18 goats. With milk from her Alpine, Nubian, Saanen, and La Mancha goats, Patton makes extraordinary cheeses under the lable Haute Goat Creamery. These wonderful goat cheeses can be purchased in a half-dozen stores in Texas or ordered directly from her web site. Her selections include Tequila Abby, a chevrotin-type cheese that is washed twice weekly for 14 weeks with tequila and chipotle, and Lockki’s Truffles, cheese-and-chocolate balls rolled in espresso, cocoa, cinnamon, and chipotle. These are outstanding artisan goat cheeses that you must try.

Moreton - A Delicious Bug !

I personally love Lobsters. In the US the Maine Lobster above and beyond but I also love the Spiny Lobster (Langoustine), the Norwegian Lobster (Scampi), the Australian Horse Lobster and last but not least a crustacean known as the Moreton Bay Bug. The "Thenus Orientalis" better known as the Moreton Bay Bug or simply Bay Lobster, is a species of slipper lobster found throughout the waters of Australia's north coast, the Indian Ocean and western parts of the Pacific Ocean. The distribution stretches from the east coast of Africa to the Red Sea, southern Asia, China and Japan as well as the Philippines, Indonesia including Australia's Moreton Bay, from which it derives its common name. The Moreton Bug is unusually versatile, and can be prepared in a variety of ways. The meat of the Moreton is found only in the tail and has a sweet and succulent flavour. I personally like to turn them around, simply cut out the belly shell then put a nice amount of herb butter or garlic butter or Cafe De Paris butter directly on the meat, sprinkle a little salt and a few breadcrumbs over the top and just put it under the broiler in the oven under high heat for about 6 minutes. I promise you that you will be blown away and you wont be able to stop eating. To prevent discolouration of the flesh, sprinkle with a little lemon or lime. These, like all the special type of crustaceans are hard to find, but the good fishmongers know how to get it for you. You might order these and give the fish guy a little time to get them in. Anybody that you serve these too will be wowed!

When In Venice - Fritto Misto Al Gatto Nero Di Ruggero

There are certain things that one should only eat or drink in the place of their origin. Terrine De Foie Grass tastes nowhere better than in the Alsace region of France. A Rose De Provence is only great when drunk in the South of France etc. Seafood Fritto Misto is nowhere better than in Venice. To be more precise, on the island of Burano, which is part of what is commonly know as Venice. Once you find that jewel amongst the Venice islands you will understand right away that even the cats on Burano know that this restaurant is dedicated to offer the best Seafood Fritto Misto anywhere on this planet. The "Gatto Nero di Ruggero" (Black Cat) with its vivid blue facade stands out among the low, brightly colored buildings animating the picturesque Fondamenta della Giudecca. Chef and owner Ruggero's Fritto Misto is outstanding for its lightness and the incerdible variety of fresh fish. When next time in Venice, you must make a stop on Burano!

Your Business Cards - Gianni Basso Stampatore Venice !

Gianni Basso is one of these mad genius' and the oldest and most sought after printer in Venice. From business cards, stationary to personal diaries - he produces some of the most beautiful printings in the world. He operates a handset custom printing facility that offers discounts to aspiring writers in the Cannaregio area. Gianni hand prints on a old Gutenberg press using hand mixed paint. He takes no orders by phone, fax or Internet. He has no website and does not use computers at all. The only way to place an order with him, is in person. He has many celebrity clients such as Susan Sontag, Hugh Grant, Gael Greene, Toni Blair which use their stays in Venice to take care of business with Gianni Basso. Come with cash, as it's the only form of payment Gianni Basso accepts.

Calle del Fumo, 5306

Venice 30131 Italy

+39 41 523 4681

Open Hours 8:30a-12:30p & 2p-7p M-Sa

79th Oscar - Worst Award Show Ever !

The producers of this years Oscar award show have decided to wait with the big ticket Oscars until the end of the show to make us all stick around the TV set. Very considered of them for everybody on the East Coast, to have to sit there Sunday midnight, still waiting for the real deal. Well, it did not work out this time around anyway. This award show was so poorly produced, bland and outright boring, that even the oldest producer trick on the books did not keep the audience around. Although the viewer numbers wont be out till later Monday afternoon, I will predict that these numbers stink and more progressively so towards the end of the show. This was supposed to be the annual Super Bowl of the most powerful entertainment industry entity in the world - Hollywood! By comparison, Ellen DeGeneres' daytime show is more entertaining, and Ellen herself most definitely is more funny on one of her afternoon TV shows. No jokes about anything current, Al Gore being the bad actor that he always was, a bland and uneventful stage and shadow puppets (!) that's all these guys can come up with? The Academy has all the money in the world and access to all the talent in the world and ABC was paying a fortune for this show. Where did that money go? Certainly not into Ellen's wardrobe. Different color pyjama style tuxes a la Hugh Hefner, a smile and a pair of cheap sneakers is all she needed to do this gig. The stage was the worst Oscar stage that I can remember. There was just nothing there and maybe that did not really matter either - after all there where no real acts to put on it, with maybe the exception of the "Dreamgirls" medley. That brings me to the awards itself. It was most definitely an off-year. The line-up of stars and movies was still more than capable to top the show, which really is not a compliment towards the quality of the nominees and movies! And what is up with that "Babel" pushing? The movie did not sell in the US. Nobody wanted to see it and Brad Pitt and Miss Jolie did not even bother to show up for the event. And my two personal favorite Latinas, Miss JLo and Penelope Cruz where there to count how many nominations were Hispanics - Viva la razza! By JLo's standard the Oscars getting better every year by the mere fact that more and more Hispanic movies, actors and performances are nominated. I did not know that Hispanics had this sure fire hold on good movies, music and acting. Al Gore invented the Internet, he is just about to cure cancer and since 30 years he is trying to make us aware of the global warming problem. This despite the fact that the popular believe amongst scientist in the 70's (about 30 years ago) still was that there might be a global cooling coming our way. And apparently he was driven to the Shrine in a hybrid limo, after arriving in L.A. in his private jet. Don't you just love it when the rich and all VIP Hollywierdo's tell you to be more careful with our planet and not to use too much gas, whilst being driven around in over sized limo's and flying in on private jets. This years 79th Academy Award show was a low point and most probably the worst Oscar presentation I ever saw. The movie and talents to go with it, wasn't much better. At one point you couldn't even tell the difference between the actual show and the commercials. The "Apple" comercial for the iPhone was done with movie snippets of different characters of different movies picking up a phone and saying hello. That was done better than the presentations of the movies inside the actual award show. Which - last but not least - brings me to the one and only bright spot about tonight; It can only get better from here on out! Next years Oscar cannot be possibly worst then this years. And I have a prediction to make; Next years host will not be Ellen DeGeneres but Jerry Seinfeld. If anybody ever successfully auditioned for the job during the tenure of his predecessor, then Jerry did tonight. His 2 minutes as a presenter where a little teaser of what this show and its presentation ought to be like. Look forward to see him getting that job and if I'm right, I will also tell you that he will do that for many years to come. Always remember; You heard it here first!

Breakfast - Great Places Around The World !

There is something about breakfast joints. Somehow I always find myself thinking of that elusive, kind of romantic breakfast joint with the great freshly baked breads and pastries and that Old World feeling. Not the standard hotel breakfast buffets or the stuff they serve at Denny's or McD's. No real breakfast in that little great joint. Most cities on this planet have this great breakfast and or brunch spot. I made the effort to summarize the few great spots that I have found, whilst traveling around. Try some of these joints when having the chance. You just may enjoy it the way I did.

Le Fumoir (Paris) This handsome bar and restaurant has a definite 'smoking room' feel. Conveniently close to the Louvre you can reward yourself for soaking up some culture with a must Sunday Champagne Brunch. The leather chairs are great to unwind in and there’s also a selection of international newspapers. You can always do the Laduree, the Deaux Magots and the Cafe De Paris, but there is no place like Le Fumoir in all of Paris. Specifically on a Sunday morning!

The Wolseley (London) At 160 Picaddilly in London The Wolseley dishes up a breakfast menu mainlines on classics-with-a-twist, so the fried eggs that come with Ayrshire bacon are duck rather than chicken, and hash is made with crab instead of corned beef. It's also one of the few places you can order waffles, which come with a choice of maple syrup, or creme fraiche and berries.

Cafe Central (Vienna) No breakfast in Vienna tastes better than one in the legendary Cafe Central, the most famous coffeehouse in a city that invented the coffeehouses. Opened in 1860 in a high-vaulted Palais Fertsel, its wood tables, tiled floors, street front windows and golden glow have attracted intellectuals, artists, writers and revolutionaries for 150 years. Amongst them Goethe, Zweig, Mahler, Beethoven, Friedell, Polgar, Kraus, Trotsky, Lenin and many more. The coffee remains the best in town and all the pastries are baked fresh on the premises.

Antico Caffee Greco (Rome) Since 1760, this is Rome's poshest coffeehouse. It is one of the three most ancient coffeehouses in the world. Casanova, Stendhal, Goethe, Keats and D'Annunzio have sipped coffee here. It was Giorgio De Chirico who suggested that this is the cafe where you sit and await the end. This the place in Rome to sit in the morning and have a breakfast in a incredible surrounding.

Gran Cafe de Gijon (Madrid) Each of the old European capitals has a coffeehouse that traditionally attracts the literati. In Madrid it's the Gijón, which opened in 1888 in the heyday of the Belle Epoque. Artists and writers still patronize this venerated old cafe for breakfast or just good old cup of coffee. Open windows look out onto the wide paseo and a large terrace is perfect for sun worshippers. When in Madrid, this is the place I hang out for breakfast.

De Bakkers Winkel (Amsterdam) Breakfast, in my opinion, demands a little something sweet and/or freshly baked. You will do well when visiting this quaint Dutch bakery. Within its walls, you'll discover a wealth of treats, including cakes, tortes, turnovers, croissants, Dutch style pancakes (I call them "the phunk" in my house) and the greatest apple cakes on God's earth. All of the goods are homemade, and they frequently feature a few things you didn't even know you'd find so tempting. The greatest morning pick-me-up in all of Amsterdam.

Kaffee Extrablatt (Munich) Owned by a prominent Munich newspaper columnist, Michael Grater, this cafe epitomizes the nocturnal essence of Schwabing. The sprawling, sometimes smoky room is adorned with photographs of celebrities and features a spacious well-designed bar, but the sidewalk tables are preferable during warm weather. The cafe attracts many of Munich's writers, artists, and counterculture fans. Regulars convene here over breakfast to converse and keep tabs on who's doing what, where. This is the place for a true Bavarian breakfast, which consist of Weisswurst, Brezel and Weissbeer.

The Verandah (Hong Kong) This wonderful, veranda-like restaurant is the only reason to venture to this destination on Hong Kong Island's south side. A throwback to Hong Kong's colonial days in a setting reminiscent of an exclusive private club, it boasts a stylish yet relaxed atmosphere, with tall ceilings and whirling fans, starched tablecloths and flowers, and windows open wide toward manicured lawns and the sea. If you can, book a table more than a week in advance and arrive starving at its famous Sunday brunch. There is no other place to be in Hong Kong on a Sunday morning. Also you will be seeing some of Hong Kong's most beautiful and also most influential people. In any case, with its excellent service, great food, and wonderful ambiance, this is a very beautiful place; you'll want to linger.

Balthazar (New York) When Keith McNally's fin de siecle bistro opened in 1997, the scrum for reservations was about as well-mannered as the Oklahoma land rush. Now it's possible for an ordinary citizen to request a table without calling 3 months in advance. The space - brass fixtures, red banquettes, distressed tile floor - is handsome and welcoming. The Balthazar may be a good restaurant but you need to stop in for a particularly spectacular breakfast. You need to make it early if you want to snag a seat.

Katz Deli (New York) Simply put, a New York meal without Katz's is like a corned beef sandwich without the corned beef. Arguably the classic of all classic New York Jewish-style delicatessens, Katz's has remained virtually unchanged since its inception in 1888. The vintage joint is one massive tin and aluminum space, sort of a immigrant-grunge-chic in what used to be the quintessentially ethnic Lower East Side. Leave your pretension at the door, grab a paper counter ticket and head straight for the cafeteria-style servers. The food is traditional kosher-style, and anyone who's anyone (including former presidents, movie stars, foreign diplomats and neighborhood natives) usually orders a piled-high deli sandwich. Lean pastrami, brisket and hot dogs are of the highest order, and the corned beef - cured, slow-dried over 30 days and hand-sliced - is so luscious it'll make you convert religion.

The Biltmore (Coral Gables) There are many breakfast options in Miami and a lot of them involve great South American and Cuban fare. But there is only one Sunday Brunch option in the whole greater Miami area. The grand American Sunday Brunch tradition takes on its own signature twist at the Biltmore, combining European elegance, Latin exuberance and Miami’s very own tropical style. There is many things about this brunch but let just say this; If you have not been at a Biltmore Sunday Brunch you have not been in Miami!

Dish (L.A. / La Canada) La Canada's Dish restaurant fully lives up to the American ideal, doling out plates of cornmeal Johnnycakes and apple wood smoked sausage etc.. The breakfast here is all American literally. Dish's atmosphere is kept remarkably comfortable, with the staff dressed in khakis and painted wood tables filling the joint. If you're in the mood for a taste of pure Americana, keep Dish in mind, because nobody dishes out home-style breakfast treats, like Dish does.

Bill's (Darlinghurst/Sydney) Enjoy the best Australian breakfast as you sit at the large communal table and read the newspaper in this restaurant owned by my Gourmet Brother Bill Granger. The bright, spacious interior is the best start for your day in all of Sydney. Popular with locals and famous actors such as Nicole Kidman. Try dishes like the famous ricotta pancakes, banana, and honey or corn fritters with bacon. Expect a line most mornings.

Tau Sar Peahs - Food For The Gods !

If you ever get to visit Malaysia, which is a great place to experience, you need to see the world famous Island of Penang, which goes by the nick name "Pearl of the Orient". Besides the fact that it is a beautiful place, it is also the home of the Tau Sar Peahs. These are little dumpling-shaped morsels of goodness that represent a cross between a biscuit and a pastry. They are so outrageously good that people call them ‘Food For The Gods'. The delicious Tau SarPeah's are made by baking mung bean paste in sugar and lard. The paste is then rolled into a mould with thin layer of flour. A skin forms that way, that becomes flaky when the Tau Sar Peah's are baked to a crispy golden brown. Although these cookies retain their freshness for several days without refrigeration, it is when they are still warm that eating them becomes an incomparable experience. The best way to get fresh tau sar peah is to pre-order, sometimes even days before your arrival in Penang.For Penangites who work outside the state (and even those who live overseas) and return for periodic sojourns to their beloved hometown, the Tau Sar Peah's is invariably among the items that line their bags when they depart.
Xiang Phing Bakery
04-890 2128

Xiao Long Baos - Only In Shanghai !

Xiao Long Baos literally means "little basket bun". These are the famous soup dumpling from the Southern provinces of China, namely Shanghai. It is very important to understand that the real deal here are not called soup dumpling because you would serve these in a soup bowl, emerged in some sort of a soup or broth. Xiao Long Baos are traditionally served in a over sized, decorative spoon and the liquid of the soup is supposed to be inside the dumpling. That is what makes these dumplings so special and different. Xiao Long Bao are traditionally steamed in bamboo baskets. They are usually filled with soup and meat fillings. The fillings are wrapped in a very thin Jiaozi rapper that turns almost translucent after being steamed. These steamed buns can be recognised by their unique design, as the filled wrapper is gathered up into fine folds at the top, prior to steaming. In Chinese culture they are eaten at any meal and are often served as part of dim sum service. The liquid of the soup inside the dumpling is created by placing some meat gelatin inside the dumpling before steaming. The heat of the steam will melt the gelatin inside the dumpling. These things are just delightful. Anytime I'm in a Chinese restaurant that offers these delights I try them, but I need to warn you - I have never had them outside of China in a way they are supposed to be. Usually the wrappers are way to thick and tough and the liquid does not really stay inside the dumplings. You will have to try them, on your next trip to Shanghai. When in Shanghai go visit the Nanxiang Mantou Dian restaurant for the most delicious Xiao Long Baos on this planet. Maybe this is a challenge to Chinese Chefs outside of China to make this dumpling sensation available in the rest of the world in the way they are supposed to be made.

The Burano Bedding Set - Too Precious To Lie On It !

I don't know about you, but the older I get the more I appreciate my bed and all the bedding that goes with it. At the end of the day, that one fine moment when you get ready to lay down in your bed and get comfortable becomes more and more an event that I truly enjoy. That leads to the fact that I'm more aware of all the choices and materials that go in and on a bed. Sferra Fine Linens has created bedding so precious that you might hesitate to lie on it. The Burano sets - each comprising one ivory fitted sheet, one ivory flat sheet, and two pillowcases - are made from 1,020-thread-count, Italian-woven Egyptian cotton. They incorporate Point de Venice lace, a centuries-old style of embroidery that the company used in its earliest products, when it was based in Venice, Italy. The bedding is named for the island near Venice, where women have been making this type of lace since the 16th century. It takes about four months to make enough lace for one whole bedding ensemble. Sferra does not really know how many sets they will be able to make. Hooker and his brother-in-law, George Matouk, bought Sferra in 1977 from the Sferra family, making Point de Venice lace their art. They went back to Burano and found four elderly women who agreed to make the lace exclusively for Sferra. That heritage began in 1891 in Venice, where Gennaro Sferra created elaborate cuffs and collars, some of which included the Point de Venice lace. By the early 1900s, Sferra had a factory in Venice and, owing to his transatlantic travels, a wealthy clientele in the eastern United States. When his sons, Albert and Enrico, took over the family business in the 1940s, they added table and bed linens to its offerings. Today Sferra Fine Linens is introducing the Burano bedding as it celebrates its 115th anniversary. With proper care, including laundering by hand, a Burano set could last as long as the company has. It’s made to be passed down from one generation to the next. As always; If you need to ask for the price, you can't afford it!
Sferra Fine Linens
800.336.1891

$ 6.8 Million - Wanna Play Elephant Polo ?

If you have about $ 6.8 million to spare and want to do something good with it and at the same time indulge into something truly eccentric - well than this one is for you. Get your entry for one team - you and five other players - in the next King’s Cup Elephant Polo Tournament, to be held in 2007 in the Golden Triangle region of Thailand. Three weeks’ accommodations for six at Four Seasons resorts in Bangkok, Chiang Mai, Chiang Rai, and the brand new super Four Seasons Koh Samui. A private viewing of King Bhumibol Adulyadej’s white elephants, hosted by a royal escort in Bangkok. Adoption of six elephants and the provision of homes for them in Thailand, where you can visit them annually. If you acquire this gig you will aid the elephants’ cause, in part, by training for and playing in the King’s Cup. You and five team members of your choosing will receive mahout training through the elephant camp at the Four Seasons Tented Camp Golden Triangle resort “Animal Rites,” where you will stay in tent-style accommodations for a total of 10 nights before and during the tournament. While enabling you to become sufficiently prepared for your elephant-polo debut, the arrangements also ensure that you enjoy yourself in Thailand regardless of how you perform in the tournament. The outbound leg of a round-trip, first-class flight from the United States will land you and your crew in Bangkok, where suites at the city’s Four Seasons will be home base. Excursions including a round of golf at an exclusive club, a dinner cruise on the Chao Phraya River, and a private viewing of King Bhumibol Adulyadej’s white elephants—hosted by a royal escort—will be on the agenda. Next, you and your guests will travel by private jet to Chiang Mai for a three-night stay in two three-bedroom residences at the Four Seasons. There you will study privately with Thai master chefs in the cooking school, preparing curries and other traditional dishes with herbs from the resort’s garden. Outings on this leg will include a sunrise breakfast at a mountaintop temple, a round of golf at the nearby Green Valley course, and an early-morning ceremony where you will present offerings to monks and receive their blessings. Then you are off - again by private jet - to the Four Seasons Tented Camp Golden Triangle for mahout training - and Mahout Recovery spa treatments daily - in advance of the King’s Cup. Souvenirs from this portion of the trip will include one customized howdah decorated in gold leaf and one antique opium bed, similar to those you will see at the Hall of Opium museum in nearby Golden Triangle Park. You can take home the two souvenirs, but the six elephants you adopt will remain in Thailand. The cost of caring for one for its 70-year lifetime is about $630,000, and sponsorship of all six costs nearly $3.8 million of the gig’s total $6.8 million price. You may, however, visit the animals yearly at the Four Seasons elephant camp and witness them in the care of their mahouts, whose housing and salary are covered in the adoption. After the King’s Cup, before returning to Bangkok for your departing flight home, you will unwind for five nights at the new Four Seasons Resort Koh Samui, which at press time is scheduled to open in February 2007.

Fran Bigelow - Best Hot Chocolate In The US !

When Fran Bigelow founded Fran's Chocolates in 1982, it was a two-employee operation in a quaint Seattle storefront on E. Madison. Fran is producing extraordinarily high quality chocolates, caramels and desserts, providing the ultimate taste experience by using only the finest ingredients in small batches, no preservatives or artificial additives. In the meantime Fran has been named the best Chocolatier in America by some of the most venerated food publications in America, including "The Book of Chocolate." Fran's creations are available in specialty shops and select retail stores throughout the United States, including her own Washington area retail stores. If you never taste any of her chocolate, there is one product of Fran, that you need to try, should you be into Hot Chocolate, that is. Her Hot Chocolate mix is simply divine - it is like drinking a liquid truffle! Just add her mix to hot milk for a frothy cup of hot cocoa in minutes. It is made with the finest 65% dark Criollo chocolate from the Maracaibo plantation in Venezuela. It is still cold enough everywhere to give this one a try!

Secret Club - The Ghetto Gourmet !

The Ghetto Gourmet began as an underground dining experience in a basement of the Townsend brothers apartment in Oakland, California. Chef Joe Townsend and his brother Jeremy cultivated a loyal following literally from the ground up. Every Monday night, 15-30 strangers gathered on their living room floor for a chance to make new friends and enjoy deliciously creative cuisine. What started out as an experiment has turned into a movement. Influenced by traditional salons, paladars and a growing communal dining trend. Today The Ghetto Gourmet offers a exciting platform for young and upcoming culinary professionals to expose their talents at a wide range of private dinner parties and supper club events. They have now taken their events on the road, setting up secret impromptu feasts in places like New York City, Chicago, and, now in Miami. Ghetto Gourmet keeps mum about its locale and menu until you R.S.V.P. The idea is to foster an appreciation for food in the company of other Foodies. You’re asked to bring your own cushion (Turkish style!) and drinks are on you. BYOB (Bring Your Own Bottle).

Vega Sicilia Unico - The Kings Of Spains Wines !

Spain is often overlooked when it comes down to all aspects of the good life. You might be surprised to know that some of the worlds best restaurants today are located in Spain. There are a whole host of new and exciting Chefs coming on in Spain as we speak. Lets not forget that the actual worlds best Chef, Ferran Adria is a Spaniard too. I could go on and on about great cheeses, olive oils, fruits, one of the worlds best hams, great chocolate (yes chocolate - Choco Vic) and last but not least great wines. Speaking of wines from Spain most people will immediately think about Rioja wines. But the true king of Spain's wines is the Vega Sicilia!

What words can be conjured up to describe the wines of Vega Sicilia? These are truly special wines. Spain's first growth has history, a sense of place and a willingness to adhere to time-honoured traditions. The origins of the Vega Sicilia winery are officially regarded as 1864, which was when Don Eloy Lecanda Chaves returned from his travels in Bordeaux with vine cuttings, including Cabernet Sauvignon, Malbec, Merlot, Carmenere - all of which were found in Bordeaux at that time - and, curiously, some Pinot Noir. Who on earth had this grape of Burgundy for sale in Bordeaux? The answer is not known. Regardless, the cuttings were duly propagated and planted at Vega Sicilia, although the Carmenere and Pinot Noir are no longer found in the Vega Sicilia vineyards. Things did not initially go well, however, and the estate did not develop the reputation it enjoys today. By 1903 full ownership was obtained by Antonio Herrero, who, together with winery manager Domingo Garramiola, brought Vega Sicilia to the fore, winning a number of awards, and enjoying an international distribution.

Time marched on, however, and the estate changed hands several more times before it's acquisition by the current owners, the Alvarez family, in 1982. Like all great wines, Vega Sicilia begins in the vineyard. In the winery, such a massive wine will withstand many years in wood and Unico sees a complicated series of rackings from huge barrels to new oak, to used American oak, back to new oak again, and on it goes. Winemaker Xavier Ausas refers to these stages somewhat romantically as "muscularisation", "education", "recuperation" and so on. Whatever these phases are called, Unico certainly receives very prolonged barrel ageing, with the 1970 seeing over sixteen years! And yet these are not washed out, stretched, overly oaky wines when mature, testimony to the quality of the raw materials on which they are based.The Vega Sicilia range has been rationalised from four to three four cuvées. Leading the pack are the Unico ("unique"), which is always of gran reserva quality, and a fascinating non-vintage blend named Reserva Especiald. In addition there is a second wine, Valbueno 5°. This is always of reserva quality, the 5° designates that the cuvée has been aged for five years before release. The Valbueno 3° - aged for three years before release - was phased out in 1988 in order to reduce confusion. The wines of Vega Sicilia are renowned for their complexity, intensity and longevity and are amongst the finest in the world. The Unico's are colored in rich royal purple, well balanced and powerful wines that show flavors and aromas of plums, black fruits, chocolate, anise and spice flavors. With plenty of smooth tannins and a long finish, Unico's are highly styled wines. If you have a chance, give it a try you will be surprised how great these wines are.
Telephone: +34 983 680 147

Heavenly Hams - Here Are The Ones You Need To Know !

There a few ingredients in the culinary world that are truly shared all over the world and are appreciated wherever you go. One of these things in my books is ham. Ham is a truly universal product and you can find a special ham in almost every corner of the world. Lots of my Jewish friends (including myself) make an exception for ham. We bring ourselves to believe that ham is not really pork. How can you possibly not like ham? In any event here is my worldwide ham selection - the ones that I believe you need to know about. Hopefully you will be able to sample some of these some day!

Yorkshire Cure Ham (England) This is a dry-cured, English ham that is smoked over oak sawdust. Generally it is lightly smoked but it can be found smoked a little more heavily. It must be cured within 2 miles of York to be considered a York ham. The ham is coarse and fairly salty, but has a mild flavor and a very creamy feel. It can be eaten raw but is often boiled in the same manner as a country ham. This is the epitome of the classic English dry-cured ham, matured for at least three months with a wonderful flavour and perfect texture.

Jambon de Paris (France) Without question the best ham for sandwiches. Very delicately spiced, slowly cooked in its own juice and wrapped in its skin. High in flavor, but low in salt, you will be charmed! Enjoy as part of a Ham and Swiss sandwich, hot or cold and absolutely addictive when served with Dijon mustard. It also makes a great hors d'oeuvre component. This is the authentic French ham that is served in the best Parisian bistros. It is also the only French ham approved by the USDA for import into the United States. Madrange Ham has 30% less sodium than typical American hams and no water is ever added. Its unique flavor and texture are the result of traditional French culinary skills, a secret family recipe and premium-grade hogs.

Jambon de Bayonne (France) The star of the show is, without doubt, Bayonne Ham. This delicious air dried ham is one of, if not the best, air dried hams in the world. Thinly sliced and served on it's own, with a slice of Cantaloupe melon, or used in the many Basque dishes calling for ham it is simply stunning. Once the ham has completed it's curing process it is marked with the traditional "Croix Basque" topped with the name Bayonne. It is wine cured, boneless ham that is air-dried and lightly smoked. It is served and eaten similar to prosciutto only sliced slightly thicker. The ham must be a minimum of 7 months old with most being of 9 or 10 months before it is ready to be served.

Suffolk Cured Ham (England) The excellence of Emmett hams and bacon's is reflected by their Royal Warrant, granted to owner Nigel Jerry's father by the Queen Mother in 1976. You will find Nigel Jerry of Emmet’s Store in Peasenhall. His Suffolk hams are first brined, then pickled in a mixture of stout, spices and molasses. They are then smoked over oak chippings and hung up to mature for several weeks. The skins are a rich mahogany colour and the care with which they are produced is certainly evident in their depth of flavour. This ham can be eaten as is, but often is cooked like a country ham. It needs to be served with red, hot English mustard. Delightful, that's all I can say!

Prosciutto Di San Daniele (Italy) When it comes to cured Italian hams, the choice can be bewildering. Most people know and love Prosciutto di Parma, but there is a better choice out there in the form of Prosciutto di San Daniele. This ham that has been cured in the northeastern region of Friuli Venezia-Giulia for centuries, and is prized for its pink meat, its creamy, smooth texture, and salty-sweet flavor. Prosciutto di San Daniele is cured in the same fashion as Prosciutto di Parma. San Daniele hams must be aged for at least 12 months, but some are aged for up to two years. During this time, the Prosciutti lose up to 30% of their original weight. It is the unique climatic conditions of the Friuli region, with its higher altitudes and drier air, that give Prosciutto di San Daniele its unique nutty flavor and creamy texture. Another feature that distinguishes Prosciutto di San Daniele from other types of prosciutto is the fact that it is cured with the bottom part of the leg bone in.

Culattello (Italy) This is the Rolls Royce of the dry-cured Italian hams. It is very hard to find in the United States. Culattello literally means butt and is made from the butt end, high up on the hind leg. It is cured with salt, pepper, garlic, and dry wine. It does not contain as much fat as the other prosciutto's and is spicier. It is ruby red in color, has a very nice mild almost sweet flavor. It is served in very thin slices. Culatello originates in the Parma province and in particular from the Zibello area. Parma is a region famous for the quality of its pigs and the fantastic array of charcuterie, made from almost every part of the locally reared animals. Parma has the ideal climate for raising pigs and many generations of local producers have mastered the art of curing and preserving the meats. Culattello is the most expensive and highest quality cut , which has fantastic flavours and a texture which almost melts in the mouth. Culatello is maturing for at least 12 months.

Black Forrest Ham (Germany) This is a moist German ham that is air-dried, salt cured and smoked over pine to give it its intense flavor. To be a true Black Forest ham it must be produced in the Black Forest of Germany. It was traditionally coated with beef blood, which gave it a black exterior surface. Now, more commonly, the blackened exterior is the result of the spices applied and the smoking process. I love to use Black Forest Ham in pasta dishes to add an intense flavor. Sliced it thin and served with a little butter on a dark bread. In the US most ham that is sold as Black Forrest is in reality a brine cured ham and has nothing to do with a real Black Forrest Ham that is really a air dried ham.

Tennessee Country Ham (USA) The best Tennessee Country ham is Benton’s Smoky Mountain Country Ham. These are slow cured using salt and brown sugar, and are typically aged 9-10 months, though hams are available 1 year and older. This time-honored practice dates back to the era of the forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s Smoky Mountain Country Hams, they have upheld the traditional dry-curing process and are striving to produce world class country hams. The results are spectacular.

Smithfield Virginia Country Ham (USA) Smithfield Hams are considered the best of all the Virginia country hams. To be a Smithfield ham, it must be cured and processed within the Smithfield, Virginia city limits. The hams are slowly smoked over oak, hickory and apple wood. They are generally aged for 6 to 12 months but some are aged up to 2 years. The entire process results in a dark colored, dry, and salty, but richly flavored ham. The ham can be eaten raw but is most often soaked to reduce the saltiness and then baked or boiled. This ham out of the oven with a good mustard and some fresh bread and you will forget where you are, I promise.

Tasso Cajun Ham (USA) Tasso Cajun Ham is a lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine. It is made into a spicy ham, having a peppery outer skin that has been heavily smoked. Tasso provides an incredible depth of smoky flavor and that makes it my personal favorite ham to cook with. You add some of this ham to soups, sauces, stews and pasta dishes and you will be blown away. It becomes more and more the cooking ham of choice for the top Chefs. Although very tasty, Tasso sometimes tend to have a somewhat gristly texture.

Pata Negra Da Belotta (Spain) The Spanish Jamon Iberico (Iberian ham) is the name which is given exclusively to hams from the Iberian pig breed. The Iberian pig is the last pig breed in Europe living freely in the open, typically under the oak trees growing in the Spanish mountains in Andalusia and Extremadura. Its origin goes back to the ancient Mediterranean wild boar. It is said that the micro climate of these hills is ideal for the oak trees which provide the acorns on which the pigs feed. The finest and most expensive Iberian ham is known under the name 'Pata Negra De Bellota'. Pata Negra is the popular name referring to the animal's black hooves. The Iberian pig is rare and very well protected and the production of its ham is limited in quantity. Not more than 15 pigs per hectare are allowed. The secret of its taste is acorns. During the 'montanera', the period during which the pigs reside in the mountains, their favourite food is acorns from the oak trees. When the pigs are exclusively fed with acorns, the ham will be labeled 'de bellota' (the best). If they have been fed with a mixture of acorns and other food, the ham will be labeled 'recebo'. The traditional methods of pickling, rinsing, conservation, drying and maturement or aging of the hams in cellars guarantee a high quality product. The ham's drying cycle goes from winter to summer so that the rising temperature allows the natural grease to spread through the tissues. After the summer the ham is put in special cellars for the final drying process (about 24 months). Pata Negra ham contains 25-30% of grease but is a very healthy ham. The composition of the grease is similar to that of olive oil and is dominated by mono-unsaturated fatty acids which have a positive influence on the body. Thanks to this healthy grease this ham melts in your mouth liberating the unique flavour of this ham. One of the most famous villages specialized in the elaboration of Pata Negra is Jabugo in Huelva, which is part of the area of the appelation of origin Jamon Iberico. This is over all mt favorite ham in this world. Served with some aged Manchego cheese, nothing can reach this one.

Elenski But (Bulgaria) This is a hard to find dry-cured ham from the town of Elena in Northern Bulgaria and is not only popular throughout the country but a delicay all over the world. This ham as a very specific taste. The legs and quarters of the pig, traditionally singed and scraped, are salted and put at the bottom of a postav, a special type of barrel designed for the occasion. The ham traditionally remains in the salt for 40 days, then is taken out and left to air dry. There are various methods used to prepare Elenski Ham, but these vary considerably from family to family. In the past, the rounds were trampled upon maize meal and processed with lime milk. The ham is then stored in specially sewn bags of cheesecloth and hung up for the clear mountain air could do the drying and conservation. You will only find this ham in very special places and off course when you travel to Bulgaria. When ever you find some of this ham, you need to try it.

Xuanwei Ham (China) This ham is also called 'Yuntui' or 'Yunnan Ham' and is hands down the most famous and best ham, not only in China but in all of Asia. The main ingredient in many local dishes, Yunnan Ham retains its unique flavor and is offered in most local restaurants. Ham preparation includes baking, salting, pestle and is laso served cold. Yunnan Ham, is often said to be like Spanish Serrano, but the Chinese consider it the best ham in the world. Xuanwei City in Qujing Prefecture, Yunnan Province teems with ham, known as Xuanwei ham, which enjoys a high reputation both at home and abroad. In 1915 Xuanwei ham won a gold medal at the Panama International Fair. In the shape of pipa (a plucked string instrument with a fretted fingerboard), Xuanwei ham has a very thin skin, thick meat, a bright color and a strong aroma. Chinese dishes prepared with this ham are amongst my favorites. Xuanwei Ham can be bought in all of Southeastern Asia and European countries but is currently unavailable in the US. I truly hope that this changes soon.

Chef Gorji - A Killer Pomodoro Sauce !

Mansour Gorji is not a top Chef. He isn't a celebrity Chef either. He doesn't even own a famous restaurant. He is the chef-owner of the Canary Cafe in Addison, Texas. The Canary serves Mediterranean fair and does that very successfully. Chef Gorji is of Iranian background and as a graduate of Edinburgh University with a degree in engineering, he traveled the world surveying ships for Lloyd's of London. Wherever his travels took him too, Chef Gorji spent his spare time soaking up the culture and learning the local culinary arts. His first love was always cooking, his fondest dream to own his own restaurant. Why am I telling you all this? Well Chef Gorji prepares a killer Pomodoro Sauce, which is one of the reasons that his Canary Cafe grew so successfully locally. So incredibly fresh, light and intense, it's the stuff only the best of Italian comfort food is made with. The best part is that now he makes this sauce available for online purchasing. You also can add your own touch, such as fresh basil or a little garlic or perhaps a touch of cream. Other Gorji Gourmet products include Puttanesca Sauce, Pomegranate - Champagne Vinaigrette and a Steak Primer he used to win the Texas Steak Cook-Off in 2004 and 2005. I don't know about you, but I'm chasing the elusive top tomato sauce all my life and I'm telling you; This one is a winner!
972.503.7080

Bangkok - Epicurean Masters of the World !

You may have heard about this, but just in case you did not, here is what went down at the eccentric Hotel Lebua at Bangkok's State Tower in Thailand last Saturday, February the 10th. The Bangkok State Tower is currently the largest building in Asia and thus command stunning views. The event is branded as the "Epicurean Masters Of The World" and this one happens to be the second edition already. Six three Michelin Star awarded Chefs congregated under one roof creating a culinary extravaganza never before seen in Thailand and rarely experienced anywhere else in the world. The concept is fairly simple; the finest Chefs, the finest food, the finest wines and spirits shall help to ensure Bangkok's reputation as one the worlds most fascinating culinary destinations. The wine paring was conducted by the worlds renowned wine merchants Berry Bros & Rudd of London, England.
The Grand Finally was an evening of utter decadence - a remarkable 1,000,000 Bath ($25,000) per person gourmet gala dinner, prepared by only 3 star Michelin Chefs. With pride I introduce you to the original menu, as it was served including the wine paring and the preparing Chef:

Creme Brulee of Foie Gras with Tonga Beans
prepared by Chef Alain Soliveres, Restaurant Taillevent / Paris
paired with a 1990 Louis Roederer Cristal

Tartar of Kobe Beef with Imperial Beluga Caviar and Belon Oysters
prepared by Chef Antoine Westermann, Restaurant Le Buerehiesel / Strasbourg
paired with a 1995 Krug Clos du Mesnil

Mousseline of Ecrevisse a Pattes Rouges with a Morel Mushroom Infusion
prepared by Chef Alain Soliveres, Restaurant Taillevent / Paris
paired with a 2000 Corton Charlemange, Domaine Jean Francoise Coche-Dury

Tarte Fine of Divers Scallops with Black Perigord Truffles
prepared by Chef Antoine Westermann, Restaurant Le Buerehiesel / Strasbourg
paired with a 1996 Le Montrachet, Domaine de la Romanee Conti

Britanny Lobster "Osso Bucco"
prepared by Chef Jean-Michel Lorain, Restaurant La Cote Saint-Jacques / Burgundy
paired with a 1985 Romanee-Conti, Domaine de la Romanee Conti

White, Alba Truffles Risotto "Enoteca Pinchiorri"
prepared by Chef Annie Feolde, Restaurant Enoteca Pinchiorri, Florence
paired with a 1961 Chateau Palmer

Saddle of Lamb "Leonel"
prepared by Chef Marc Meneau, Restaurant L'Esperance a Vezelay / Burgundy
paired with a 1959 Chateau Mouton Rothschild

Sorbet "Dom Perignon"

Supreme of Pigeon en Croute with Black Perigord Truffles
prepared by Chef Heinz Winkler, Restaurant Residenz / Aschau
paired with a 1961 Chateau Haut-Brion

Selection of Fine Cheeses
paired with a 1955 Chateau Latour

Imperial Gingerbread Pyramid with Caramel au Beurre Salee Ice Cream
prepared by Chef Jean-Michel Lorain, Restaurant La Cote Saint-Jacques / Burgundy
paired with a 1967 Chateau d'Yquem

Coffee served with Les Mignardises

Many of those who attended Saturday night's culinary extravaganza hailed it as the meal of a lifetime. High-rolling food lovers flew in from the United States, Europe, the Middle East and other parts of Asia to claim their seat of the 40 covers-only dinner. As guests entered the dinner, held at the hotel's rooftop restaurant on the 65th floor overlooking Bangkok, attendants bowed and scattered rose petals at their feet. Men wore tuxedos and women were dripping in diamonds. The guests included Fortune 500 executives, a casino owner from Macao and a Taiwanese hotel owner. The guests sipped their way through what I consider nothing less than legendary vintage wines. Berry Bros. & Rudd, the British wine merchants that procured and shipped about six bottles of each wine for the dinner.

Giacomo "Braida" Bologna - The King Of The Piedmont !

Today I will not only talk about a wine - Barbera from the Italian region of the Piedmont - but more so about the legend behind this wine; one of my dearest Gourmet Brothers Giacomo Bologna. It is 20 years ago, that I had the privilege to meet this man and not a day too soon. In 1990 Giacomo died very untimely what still today I consider one of the biggest loses to the Italian wine community! Giacomo's father had owned a vineyard in Rocchetta Tanaro where he grew typical Piedmont style Barbera. He was not a vigneron. Giacomo however, had a passion for all the best things in life - which included fine wine. He was a "man of the soil", a firm believer that great wine comes from the terroir. He always compared the vineyards of Rocchetta Tanaro and the Barbera grape with the terroir of Burgundy and the Pinot Noir. Giacomo started his quest of becoming a true winemaker in 1961 when he produced his first Barbera - La Monella. In those days Barbera was a cheap table wine, which never yielded more then a few dollars a bottle. There was no respect for Barbera. Giacomo was the first Piedmontese winemaker to conclude that the Barbera would age brilliantly in small oak barrels. At the beginning of 1980 Giacomo took part in a study trip to California with Mario Schiopetto from Friuli and the leading Franciacorta producer Maurizio Zanella. He was bowled over by what he saw on the trip and immediately on his return decided to revolutionize his wine making by introducing the small French oak barrels that he had seen in use in Napa and Sonoma. Giacomo Bologna was the first, along with Angelo Gaja, who was carrying out similar experiments and his first product of this new approach, the celebrated single-vineyard Bricco dell'Uccellone, came out in 1982. It was an immediate winner and provided the key to the incredibly successful future for the Barbera. Two more cru's were born back then - the Uccellone della Bigotta and the Ai Suma. Subsequently a great part of the credit for the revival of the Barberas in the Piedmont must go to Giacomo Bologna who will always be remembered as the architect of the Barbera renaissance. Giacomo has become the King of the Piedmont, a producer who, as Burton Andersons the American wine writer based in Italy, wrote, "did more than anyone to lift the image of Barbera from that of the eternal plebeian to its current aristocratic status."
The story of the Braida Winery starts with a nickname. Braida was what they used to call Giuseppe Bologna. Giacomo Bologna inherited not only his father’s vineyard but also his nickname. Today, the company has expanded while remaining faithful to Giacomo's philosophy, to their way of understanding life, the earth, wine and friendship. In fact, it was Anna who was the driving force in ensuring that the plans Giacomo had traced out were followed through to become a reality. With her children Raffaella and Beppe by her side, together they share in taking calculated risks and making forward-looking investments both in the cellars and in the vineyard. The Braida wines are all synonymous with terroir, purity, elegance and class. Furthermore, they reflect the passion and personality of Giacomo and his descendants.
And this brings me to the King of all Barberas in my books. Bricco dell'Uccellone is the name of one of the very best vineyards on the hilltops of Rochetta Tanaro. The vineyard takes its name from the old woman who lived in the house next to the plot, who always dressed in black and so was given the nickname l'uselun or ‘big bird’. The wine itself displays a deep ruby-red color, with reflections that change over time from violet when young towards garnet when aged. The bouquet is rich, sumptuous, multi-faceted, generous, very well structured and powerful beyond. It is loaded with berries, spices, vanilla and liquorice. The palate is dry and full, with great body and a remarkable harmony of structure, in which the characteristic oak notes, resulting from barrel-ageing. A incredible wine of tremendous smoothness and almost infinite persistence. When ever you have the chance, please give this Barbera a try and send a little salute off to Giacomo!

In Memoriam
Giacomo Bologna

Namiki Sakura Rose - The True Gentlemens Writing Instrument !

They say that the writing instrument makes the man. Here is one, that at about $80,000 should do that for you at least. Dunhill's new limited-edition pen; the Namiki Sakura-Rose fountain pen marks the 75th anniversary of the first collaboration between luxury goods company Dunhill and pen maker Na­miki. The pen displays the centuries-old Japanese art form of maki-e, which translates to “sprinkled picture”. Gold and silver dust embellishes the barrel’s images of roses and the cap’s spray of cherry blossoms. The roses symbolize England, the home of Dunhill, and the cherry blossoms represent Namiki’s Japanese roots. The Sakura-Rose is further decorated with gold leaf and mother-of-pearl, adding depth and texture to the pen’s lacquer surface. The pen’s designer, maki-e master Kyusai Yoshida, signed each of the 25 pieces. Should you get one of these, let us know about it!
Dunhill