tag:blogger.com,1999:blog-47847704701409304752024-03-05T11:26:49.367-08:00SOUTH FLORIDA GOURMETAnonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-4784770470140930475.post-63148205686373659572017-02-03T11:44:00.000-08:002017-02-03T11:44:59.502-08:00Forte dei Marmi, Italian fine dining restaurant and art venue opens in South of fifth, Miami Beach <div class="MsoNormal" style="margin-bottom: .0001pt; margin: 0in;">
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<span lang="EN-US" style="background: white; color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">The newest kid on the block is </span><span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">120-seat
indoor/outdoor </span><span lang="EN-US" style="background: white; color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">restaurant <b>Forte dei Marmi</b>.
Located at 150 Ocean Drive in a 1938 Mediterranean-revival building on South
Beach, Forte dei Marmi is the brainchild
of <b>Tatiana Silva</b>. Born and raised in
Russia, Tatiana is an art collector who develops art and music
education programs in collaboration with Miami's New World Symphony among other
philanthropic initiatives. <o:p></o:p></span></div>
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<span lang="EN-US" style="background: white; color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">The building renovated by Miami-based architect <b>Chad Oppenheim</b> with
gardens by Swiss designer <b>Enzo Enea</b> has a restaurant on the ground
floor. On the second floor the <b>Forte Dei Marmi Arts Club </b> offers a monthly line-up of multidisciplinary,
multisensory programs and events -</span><span lang="EN-US" style="background: white; color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;"> The February
calendar of events will be curated by three-time Grammy nominee Jazz musician, <b>John Daversa.</b><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj727-fj0aarI8zCGRNJ7le13VVTt4NpwnSPjIU6SbTcd4QtgkHfKRsgLvcxoVsQ7sqluf9SX8j_oeB9CzCCI1kEJb3w_E0G83yCHZlLOlB43R8i0DC2PRzHav5Usn_LnO5GaMZtiSuleBX/s1600/forte2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj727-fj0aarI8zCGRNJ7le13VVTt4NpwnSPjIU6SbTcd4QtgkHfKRsgLvcxoVsQ7sqluf9SX8j_oeB9CzCCI1kEJb3w_E0G83yCHZlLOlB43R8i0DC2PRzHav5Usn_LnO5GaMZtiSuleBX/s320/forte2.jpg" width="320" /></a></div>
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<span lang="EN-US" style="background: white; color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">The kitchen is in the hands of two Michelin-starred <b>chef Antonio
Mellino</b> and his son, <b>Raffaele</b>, renowned for his
restaurant <i>Quattro Passi</i> on Italy’s Amalfi coast and in
London’s Mayfair neighborhood. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXU_UglrOGJu_GIyOysZNEZhw_3oEkZsnVki2cwUa1hqOiSpdp8KAJU80jfjN6bNT3vgvaXoIxMH0Ov-hZPJU8FjLgfVovyRTwBa389cvXmcC2JbtvfMUeAwU90zMGMfCE-u3wN7RW3OTh/s1600/forte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXU_UglrOGJu_GIyOysZNEZhw_3oEkZsnVki2cwUa1hqOiSpdp8KAJU80jfjN6bNT3vgvaXoIxMH0Ov-hZPJU8FjLgfVovyRTwBa389cvXmcC2JbtvfMUeAwU90zMGMfCE-u3wN7RW3OTh/s320/forte.jpg" width="320" /></a></div>
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<span lang="EN-US" style="background: white; color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">The Italian menu </span><span lang="EN-US" style="font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"> is prepared with quality local organic
produce, farm-raised prime meats and fress fish. To view the menu: </span><span lang="EN-US" style="background: white; color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;"><a href="http://www.fdmmiami.com/index.php/menu">http://www.fdmmiami.com/index.php/menu</a>
<o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: Cambria, serif;">Forte dei
Marmi, 150 Ocean Dr., Miami Beach, FL 33139 is open for dinner Tuesday through
Sunday </span></b><span lang="EN-US" style="font-family: Cambria, serif;">6:30 p.m. – 10:30 p.m. and till 11:30 p.m. on
weekends. (786) 276-3095 <a href="http://www.fdmmiami.com/">http://www.fdmmiami.com/</a> <o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-24007859047812027822017-02-03T11:08:00.002-08:002017-02-03T11:08:42.754-08:00Chef Paula DaSilva returns to Miami with Artisan Beach House, Ritz-Carlton Bal Harbour<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin: 0in; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4ChBmb_V55Tp_-hVTGN0Q3QuDwNE5aEAiqNR8DmGaiBgy7Dutc8QUevo13O4gMOGb59D9uQgbctnaH9ecsqUOqY3qA53dbwq-jmVD6r6Uw6kpbkhdWo2g13-P6egiYi4GIVJWPeILr3d/s1600/artisanPaulaDaSilva.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4ChBmb_V55Tp_-hVTGN0Q3QuDwNE5aEAiqNR8DmGaiBgy7Dutc8QUevo13O4gMOGb59D9uQgbctnaH9ecsqUOqY3qA53dbwq-jmVD6r6Uw6kpbkhdWo2g13-P6egiYi4GIVJWPeILr3d/s320/artisanPaulaDaSilva.jpg" width="213" /></a></div>
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<span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">The opening
of <b>Artisan Beach House, an</b> indoor and outdoor waterfront dining and
lounge space at <b>The Ritz-Carlton Bal
Harbour, Miami,</b> marks the return of <b>Chef Paula DaSilva</b> to the
South Florida scene. Artisan Beach House is the second
collaboration between DaSilva and restaurant/nightlife impresario <b>Seth
Greenberg</b> – the first being 1500 Degrees at the Eden Roc. </span></div>
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<span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">“Paula is an
amazing talent and we had such a great time working together on 1500 Degrees
that when the opportunity came to launch something new, at a property as
beautiful as this, the decision to partner up again was an easy one. Our perspectives on the industry and feelings
about what ultimately a restaurant should be about are in sync.” Greenberg
said.</span><span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">Artisan Beach House features a tempting
and varied menu created by DaSilva and <b>Chef De Cuisine Tony Coddington</b>,
a Michelle Bernstein protégé and former collaborator of DaSilva’s. </span><span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">The menu
begins with <i>Chef’s Bites </i>– small plates with items like Cassoulet with local beans, farm
egg and porcini stock; and Salted
Fish Croquettes with pickled okra and preserved lemon mayo. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0aA-uHR68Bz20OE-UIEicgwFREKUM4Nn1cMNf2jUoEqVoYkcXLh-r3TSntgd1y83c3YMm7QfYlNg9_w_LJf-VCIv2xUPDE7_ByPpdwm0-8xxpS42gUsI7qYoFJMMjiWjFhB4Xyvq_ieV/s1600/artisan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0aA-uHR68Bz20OE-UIEicgwFREKUM4Nn1cMNf2jUoEqVoYkcXLh-r3TSntgd1y83c3YMm7QfYlNg9_w_LJf-VCIv2xUPDE7_ByPpdwm0-8xxpS42gUsI7qYoFJMMjiWjFhB4Xyvq_ieV/s320/artisan.jpg" width="320" /></a></div>
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<span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;"><i>Starters</i> list Country-Style Duck Pâté with
smoked bacon, house made pickled vegetables and whole grain mustard; and Crispy Pork Belly with house made
kimchee and rice cracker. <i>Composed Mains</i> include Braised Short Rib with house made
tagliatelle, wild mushroom and cream sauce; and Seared Blue Nose Bass with barley, smoked caviar and
barigoule sauce. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjgeioqMP1_XltaOTMJMA8W4dlDZL0nLxdWqBmO8kH26-QReMrc3wTOGWMpEn_Q4xsyZ0cYH8oWn4MBHTBwPmDtomoNiu1JBHC2OE-SfSx8PLj-wq2QzIxcPVfywkvEpoXyMS4g4ziXT5/s1600/artisan2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQjgeioqMP1_XltaOTMJMA8W4dlDZL0nLxdWqBmO8kH26-QReMrc3wTOGWMpEn_Q4xsyZ0cYH8oWn4MBHTBwPmDtomoNiu1JBHC2OE-SfSx8PLj-wq2QzIxcPVfywkvEpoXyMS4g4ziXT5/s320/artisan2.jpg" width="320" /></a></div>
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<span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;"><i>For the Table</i> – for sharing - offers Paella with duck confit,
artichokes and scallions; and Japanese
A5 Wagyu with Himalayan salt and duck fries. The <i>Sides</i>
range from Charred Cauliflower with
tahini and jalapeno and Thai-style
Brussels Sprouts with fermented pepper sauce, to Dirty Rice with grits and red
peas and Corn with
Espelette and sharp cheddar. <o:p></o:p></span></div>
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<i><span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">Desserts</span></i><span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;"> lean to
the comforting with Peanut Butter
Donuts with jelly and roasted banana ice cream; Salted Caramel Panna Cotta with
caramel popcorn, chocolate and caramel cream; Triple Chocolate Dream with mousse, cake & bar and orange
caramel; and Oreo Ice Cream Sammy with
chocolate whoopie pie cookie.</span><span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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– 6PM daily</b>, guests can enjoy Artisan Beach House’s <b>Happy Hour</b> with
an array of specially priced Artisan Beach House’s craft contemporary cocktails
and drinks and small plates.<o:p></o:p></span></div>
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<b><span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">Artisan Beach
House </span></b><span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">is located at <b>The Ritz-Carlton, Bal Harbour </b>at <b>10295
Collins Avenue</b> and serves breakfast, lunch and dinner daily. Telephone: </span><span style="color: #222222; font-family: "Cambria","serif"; mso-ansi-language: FR; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;"><a href="tel:(305)%20455-5460" target="_blank"><span lang="EN-US" style="color: #1155cc; mso-ansi-language: EN-US;">(305) 455-5460</span></a></span><span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">; </span><span style="color: #222222; font-family: "Cambria","serif"; mso-ansi-language: FR; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;"><a href="http://artisanbeachhouse.com/" target="_blank"><span lang="EN-US" style="color: #1155cc; mso-ansi-language: EN-US; mso-bidi-font-family: Arial;">http://artisanbeachhouse.com/</span></a></span><span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;">.</span><span lang="EN-US" style="color: #222222; font-family: "Cambria","serif"; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-10771352860227577122017-01-24T13:15:00.002-08:002017-01-24T13:15:45.212-08:00Brasserie Azur's South of France Mediterranean brunch, Downtown Miami<div class="MsoNormal">
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<b><span lang="EN-US" style="font-family: "Verdana","sans-serif";">Brasserie Azur's South of France
Mediterranean brunch</span></b><span lang="EN-US" style="font-family: "Verdana","sans-serif";">
is on a "Greece budget" thus, not only indulging brunch-goers with
delicious and flavorful food at reasonable prices, but creating a Mykonos-like vacation
atmosphere. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif";">Guests
can extend brunch late the afternoon while playing at the football table or
just sipping cocktails of Rosé Sangria, Summer in Midtown and Black N’ Spicy
paired with signature dishes Truffle Pizzetta, Omelette ou Ceufs Brouilles, and
Salad de Chèvre Chaud. Bottomless Mimosas for $25 and Prosecco for $35 for 2
hours are also available.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqT0UhnxtPsQxsqLMGSJsVQablldGUAW7X6anXwwdz2VsNnE_zHg5_UbzrEzCKLhhh8xoIKjm5ecg-nyeswM717Zv0nZ2xKXs9euWgxWt_0W7QOdMB9PdURljusJoG5jxrSXOPeT-tkmwx/s1600/Brasserie+Azur+int.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqT0UhnxtPsQxsqLMGSJsVQablldGUAW7X6anXwwdz2VsNnE_zHg5_UbzrEzCKLhhh8xoIKjm5ecg-nyeswM717Zv0nZ2xKXs9euWgxWt_0W7QOdMB9PdURljusJoG5jxrSXOPeT-tkmwx/s320/Brasserie+Azur+int.jpg" width="320" /></a></div>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif";">The
specials continue through <b>Happy Hour</b>,
which starts at 4pm until 8pm on Saturdays and Sundays and offers $1 oysters
and $5 cocktails and a glass of wine. <o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: "Verdana","sans-serif";">Brasserie Azur</span></b><span lang="EN-US" style="font-family: "Verdana","sans-serif";"> is open 6 days a week,
from 11am to 12am (Tuesday thru Thursday), and from 11am to 2am (Fri-Sat).
Brunch is offered Saturday and Sunday from 11am to 5pm. Happy Hours Tuesday
thru Sunday 4pm to 8pm. Express lunch $19, Tuesday thru Friday. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif";">Brasserie
Azur, 3252 NE 1st Avenue, Miami FL 33137. (786) 800-9993 </span><span style="font-family: Verdana, sans-serif;"><a href="http://www.brasserieazur.com/" target="_blank"><span style="color: #1155cc;">http://www.brasserieazur.com/</span></a></span><span style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-16912501114150475062017-01-17T18:02:00.004-08:002017-01-17T18:02:56.358-08:00On Chianti Classico 300th birthday; confusion: Drinkers are going cold on a once-proud appellation<h4 style="background: white; margin-left: 0in; margin-right: 0in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
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<span style="color: #666666;">By Tom Hyland | for www.wine-searcher.com</span></h4>
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Drinkers are going cold on a once-proud appellation. <span style="font-weight: normal;"><i>Read full story:</i></span> <a href="http://www.wine-searcher.com/m/2017/01/chianti-classico-confusion-hits-sales">http://www.wine-searcher.com/m/2017/01/chianti-classico-confusion-hits-sales </a></h4>
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In 2016, <b>Chianti Classico celebrated its 300th birthday</b>, making it the world's oldest officially recognized wine district.</div>
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This famous red wine, produced from vineyards between the <a href="http://www.wine-searcher.com/regions-tuscany" style="color: #154bca; text-decoration: none !important;">Tuscan</a> cities of Florence and Siena, today is sold around the world and appreciated by beginners and sophisticates alike. Given all this, it must certainly be a great time for Chianti Classico today, right?</div>
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<span style="font-size: 14.4px;"><br />Others confirm decreasing sales for Chianti Classico, and the reasons are numerous. Alex Berlingeri, beverage director for the SA Hospitality Group, encompassing 12 restaurants, also in New York City, believes that two principal factors set in place more than 20 years ago initiated the downward spiral for Chianti Classico sales. "After the introduction of affordable</span><span style="font-size: 14.4px;"> </span><a href="http://www.wine-searcher.com/regions-toscana+igt" style="color: #154bca; font-size: 14.4px; text-decoration: none !important;">Super Tuscan</a><span style="font-size: 14.4px;"> </span><span style="font-size: 14.4px;">wines [Sangiovese blended with French varieties], these wines appealed much more to the New World palate of most Americans than Chianti Classico," he says.</span>Well, think again. There are many problems today with <a href="http://www.wine-searcher.com/regions-chianti+classico" style="color: #154bca; text-decoration: none !important;">Chianti Classico</a>, both in terms of sales and image. "Chianti Classico is definitely not selling anymore like it was a few years ago," remarks Lorenzo Baricca, director of operations for Tarallucci e Vino, a group of five stylish Italian restaurants in New York City. "We sell around 40 percent less Chianti than five to seven years ago."</div>
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Berlingeri also notes that when the Chianti Classico consorzio changed the laws on what grapes could be incorporated into their wines, it was a critical mistake. They did this, in his opinion, "to compete with the Super Tuscans, so all of a sudden, you could find Syrah, Cabernet or Merlot in the wines". While he believes this move was undertaken to help with sales, that didn't happen. "Not all producers are using the new formula," he notes. "Some are sticking to the old varieties, so the consumer is getting confused, as they have no way of knowing which wines are more modern and which are not. Since most consumers do not research prior to shopping for wine, they just stopped buying it."</div>
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At Spiaggia, in Chicago, wine director Rachael Lowe reports mixed news about Chianti Classico. "I feel that sales have dropped a bit, as people are becoming more and more educated in wine, so they are looking at <a href="http://www.wine-searcher.com/grape-432-sangiovese" style="color: #154bca; text-decoration: none !important;">Sangiovese</a> alternatives like Brunello and blended Super Tuscans. Chianti Classico has become slightly less of a go-to, but it still sells well." She remarks that Lamole, Villa Calcinaia and Castello di Bossi are strong selling examples of Chianti Classico. Selvapiana is another top-performing Chianti for Lowe, but this wine originates not from the Chianti Classico district, but rather, the nearby <a href="http://www.wine-searcher.com/regions-chianti+rufina" style="color: #154bca; text-decoration: none !important;">Chianti Rufina</a> zone.</div>
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It should be noted that Spiaggia is not a humble trattoria, rather it has become something of a high altar of Italian cuisine over the course of its 20-year existence; Lowe notes that many of the customers who peruse the wine list are collectors. Do these individuals often consider Chianti Classico these days? "I don't think so, unfortunately."</div>
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At Coco Pazzo in Chicago, proprietor Tamra Presley Weiss has been purchasing Italian wines for this authentic Tuscan restaurant for 25 years; currently there are 250 wines on the list and more than 25 wines available by the glass. She has noticed changing sales as far as Chianti Classico in recent years. "We have had more success with the category of Chianti riservas than regular Chianti Classico." Price has also been an important factor in sales, as she says. "Not so long ago, Chianti Classico was one of the least expensive offerings on a list. However, in recent years, southern Italian regions have done extensive marketing – <a href="http://www.wine-searcher.com/regions-puglia" style="color: #154bca; text-decoration: none !important;">Puglia</a>, Sicily, to name a few – and their wines are priced lower than the average Chianti and they deliver round, fuller-bodied wines with less acidity than Sangiovese. People like wines that are super easy to drink and higher in alcohol and, well, less expensive."</div>
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To bring more publicity to – as well as a fresh take on – Chianti Classico, the category of Gran Selezione was introduced in 2014. These wines, which must be sourced exclusively from a producer's own vineyards, and must be aged for a minimum of 30 months, now represent the highest tier of Chianti Classico, one step above a riserva. Silvia Fiorentini, marketing and communications manager for the Consorzio Vino Chianti Classico, says that "by introducing Gran Selezione wines, Chianti Classico sent the market a definite signal of its will to further increase the qualitative level of the denomination. This decision certainly has had positive impact on product images and sales." She adds that it is "a great wine, one that has in a short time joined the ranks of the world's finest wines".</div>
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One can understand Fiorentini's positive spin and enthusiasm for the Gran Selezione wines, but the new designation has proven to be problematic for many wine buyers. "I think the category is confusing," says Weiss. Lowe is ambivalent about this new tier: "It's nice to know there are more stringent guidelines and such but, for the general public, it could be confusing."</div>
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Weiss agrees that the category is perplexing and offers her advice for the consorzio and its members. "If I were the producers, I would have Chianti Classico and riserva, and have a bigger price distance between the two. And, of course, if they make Super Tuscan blends, they should be combined in all their marketing for wines. I think three tiers is enough."</div>
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Stellar Chianti Classico producers such as Castello di Ama, Fontodi and Felsina have remained as strong sellers across America, as well as in numerous other countries, but the category as a whole needs a major fix, according to Baricca. "I have many customers who don't understand why they have to pay so much for Chianti Classico Riserva, when they found it [Chianti Classico] cheaper at another restaurant. I checked and it was Chianti Riserva. It is a big difference, but not for the average customer."</div>
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Continuing, Baricca makes his most damning statement: "The consorzio is not present enough and now, with Gran Selezione, not many people know what we are talking about. Today, many customers don't even want to take the time to try many wines from Tuscany."</div>
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Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-38219811861774693672017-01-17T17:47:00.003-08:002017-01-17T17:47:42.460-08:00Meritage is on it's way out – Death of a Marketing Label<h1 itemprop="headline" style="background-color: white; font-family: verdana, arial, sans-serif; font-size: 1.8em; line-height: 1.4em; margin: 0px; padding: 6px 6px 6px 0px;">
<span style="color: #666666; font-family: "verdana" , "arial" , sans-serif; font-size: 11.52px;">By W. Blake Gray | for </span><span style="background-color: transparent; color: #666666; font-family: "verdana" , "arial" , sans-serif;"><span style="font-size: 11.52px;">http://www.wine-searcher.com/</span></span></h1>
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<span class="imgcaption" style="color: rgb(51 , 51 , 51); font-size: 13px; font-style: italic; margin-bottom: 6px;">Meritage: like many things, it seemed like a good idea at the time. Read full story: http://www.wine-searcher.com/m/2017/01/meritage-e-death-of-a-marketing-label</span><br />
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As searches for the term enter a terminal tailspin, <strong>W. Blake Gray</strong> asks why producers still call wines Meritage.</div>
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By some measures, "Meritage" as a term is more successful than ever.</div>
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Membership in the <a href="http://www.wine-searcher.com/grape-2-meritage" style="color: #154bca; text-decoration: none !important;">Meritage</a> Alliance is up to 375 wineries from seven countries. Red blends have been one of the hottest types of wine in the US for several years now, and Meritage is a red blend.</div>
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But the term Meritage rarely pops up on wine lists. Not many people search for it, especially when compared to its main components, <a href="http://www.wine-searcher.com/grape-76-cabernet-sauvignon" style="color: #154bca; text-decoration: none !important;">Cabernet</a> and <a href="http://www.wine-searcher.com/grape-275-merlot" style="color: #154bca; text-decoration: none !important;">Merlot</a>. Searches for Meritage have been in freefall for the past five years. Last year, 82,000 people searched for Meritage on Wine-Searcher, which is not nothing. But 1.8 million people searched for Merlot, and 11.2 million people searched for Cabernet. Even Carmenere, the rarely-used sixth authorized Bordeaux variety, had 340,000 searches.</div>
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There is good news on the Meritage front: the world's best winery that makes the world's best and most awesome wines, Trump Winery in Virginia, makes a Meritage. And it is, no doubt, super awesome.</div>
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On the down side, Washington's <a href="http://www.wine-searcher.com/find/st+michel+art+series+meritage+columbia+valley+washington+usa" style="color: #154bca; text-decoration: none !important;">Chateau Ste Michelle</a>, the only other non-California winery to make a top-searched Meritage, has decided to stop using the term.</div>
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"I talked to a number of restaurateurs and a master somm and asked: 'Is that term important to you?'" Jan Barnes, Chateau Ste Michelle's vice president of marketing told Wine-Searcher. "They said, no, not really."</div>
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Meritage was created in 1988 for the best of reasons. Napa Valley wineries had a labeling problem. They couldn't call their Cabernet-Merlot blends "Bordeaux blends", like most of us do informally, because that doesn't respect the Bordeaux place name. But they couldn't call them Cabernet Sauvignon unless the wine had at least 75 percent Cabernet. Marketing departments wanted winemakers to adjust the grape variety mix to make the wine easier to sell. That didn't seem like a good idea in a quality-focused region.</div>
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Making up names is a skill for <a href="http://www.wine-searcher.com/regions-california" style="color: #154bca; text-decoration: none !important;">California</a> wineries. Just 20 years earlier, Robert Mondavi had decided to call his Sauvignon Blancs "Fumé Blanc", and sales went up. Why wouldn't that work again? The wineries held a contest and came up with a name that combined "Merit" and "Heritage." Voila!</div>
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The rules for a Meritage are simple: it's basically a Bordeaux made outside Bordeaux. It must include at least two of the six authorized varieties (Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot and Carmenere), but no more than 90 percent of any of them. It is possible to make a white Meritage with the Bordeaux white grapes Sauvignon Blanc, Semillon and Muscadelle, but white Meritages have always been exceedingly rare.</div>
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These blends make sense. The wines make sense. Everywhere in the world, Cab and Merlot go together. Between 1999, when there were only 22 members, and 2003, suddenly there was a lot of interest, with membership shooting up into triple digits.</div>
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<span class="imgcopy" style="color: rgb(51 , 51 , 51); font-size: 13px;">Opus One/Phelps Vineyard</span> - <span class="imgcaption" style="color: rgb(51 , 51 , 51); font-size: 13px; font-style: italic; margin-bottom: 6px;">Some of the most famous Bordeaux-style blends in California don't bother with the Meritage label.</span><br />
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So what happened? Why isn't Meritage on the tip of everyone's tongue today?</div>
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Part of the issue is the grape-variety restriction. Wineries wanted to put in Syrah, Zinfandel or Petite Sirah.</div>
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But for the main culprit, we refer you back to this statement: "Making up names is a skill for California wineries." Napa Valley wineries figured out that if they make a wine called <a href="http://www.wine-searcher.com/find/joseph+phelps+insignia+napa+valley+county+north+coast+california+usa" style="color: #154bca; text-decoration: none !important;">Insignia</a> or Trilogy or Élu, they might as well spend their time marketing that name instead of Meritage. This is especially true at the very high end. None of the small-production, super-expensive Napa wineries that make a red blend – the kind of wines that would bring prestige to the name – call it Meritage.</div>
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"The original notion of Meritage wine was that producers thought this was a clever way to market premium-priced Merlot/Cabernet blends," Gerald Weisl, proprietor of Weimax wine shop in the wealthy San Francisco suburb of Burlingame, told Wine-Searcher. "But look at the wines that are prominent in the market – it seems like many brands devalue the Meritage designation. And you don't see Opus One using the term. They could certainly afford to use that name if they thought it to be advantageous. Do you know of one seriously outstanding, benchmark wine bearing the Meritage name these days? Sadly, neither do I."</div>
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This is not to say that there are no good Meritages. But even for the wineries that make the most popular Meritages, the Meritage is often not the top of the line.</div>
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Rodney Strong makes 6000 cases a year of the second most-searched Meritage, also called Symmetry, and it's one of the most expensive, at $55 suggested retail price. But Rodney Strong has a whole higher tier of red wines, its Single Vineyard wines, priced at $75.</div>
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Dan Wildermuth, Rodney Strong's vice president of marketing, told Wine-Searcher that the winery hasn't considered dropping the term, because Meritage has meaning in Canada and the UK.</div>
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"When we travel internationally, people are attracted to the name," Wildermuth said. "They know that it is a red blend based on Bordeaux varietals. In a sea of red blends, it enables people to quickly identify it."</div>
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Dry Creek Vineyards was the very first winery to put Meritage on a label and it still makes one of the most-searched Meritages.</div>
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"We definitely advocate for Meritage," Sara Rathbun, Dry Creek director of marketing and communications, told Wine-Searcher.</div>
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However, after spending years at the top of Dry Creek's blend portfolio, its Meritage was superseded 15 years ago by a new red blend just called Mariner. Dry Creek Meritage has a suggested retail price of $30; for Mariner, it's $45.</div>
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"They're different wines," Rathbun said. "The Meritage is more of a retail wine, whereas the Mariner is more of a high-end wine." The Mariner outsells the Meritage, she said.</div>
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John Wight is the wine buyer for Healthy Spirits, a wine shop in San Francisco. If any consumers in the US would know what Meritage is and ask for it, you'd think it would be in the traditional capital of California's wine industry.</div>
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"Once in a while, maybe once a month or once every two months, somebody asks for Meritage," Wight told Wine-Searcher. "We don't have anything with that on the label. I tell them it's just a marketing term and steer them toward a Cab-Merlot blend."</div>
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Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-73049186978409006562017-01-09T16:17:00.000-08:002017-01-09T16:17:18.136-08:00Celebrate the Russian New Year on Friday, January 13 at Villa Azur, South Beach<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin: 0in;">
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<span lang="EN-US" style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Happy to let go of 2016 and welcome 2017? </span></div>
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<span lang="EN-US" style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Join the Russian Miami locals at Mediterranean oasis Villa Azur, to celebrate
the <b>Russian New Year on Friday, January
13</b>, <b>starting at 6 p.m. and until closing time</b>, after the success of</span><span lang="EN-US" style="font-size: 12.0pt;"> The
</span><span lang="EN-US" style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Russian
Christmas which took place on Friday, January 6. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Hosted by <b>Sasha
Poline,</b> <b>Mishka Ded Moroz</b> and <b>Snegurochka, </b>The <b>Russian
New Year-themed </b>dinner party features entertainment by<b> </b>musicians <b>Indigo
</b>and <b> Aloona</b> as guests delight in a
four course prix-fixe menu ($250) with dishes like <b>Lobster Tart,
Langostino Carpaccio on Crispy Shell, Kobe beef Tenderloin A5 </b>and
dessert options by <b>Pastry Chef Sebastien
Feneryol</b> <o:p></o:p></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">For full menu
details and to make reservations, log on to <a href="http://www.villaazurmiami.com/"><span style="color: windowtext;">www.villaazurmiami.com</span></a> <b>Villa
Azur, 309 23<sup>rd</sup> St., Miami Beach 305-763-8688 <o:p></o:p></b></span></div>
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Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com1tag:blogger.com,1999:blog-4784770470140930475.post-39218569720021338802017-01-07T13:30:00.001-08:002017-01-09T11:45:54.432-08:00"Shnitzel lunches" are a thing now with Artisanal Kosher Schnitz n' Fritz, Wynwood <div class="MsoNormal">
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<b><span lang="EN-US">Press Release -- Shnitz
n’ Fritz,</span></b><span lang="EN-US"> a food truck favorite at <b>The Wynwood Yard</b> will be open for lunch
on Tuesdays from 12 p.m to 4 p.m. starting January 9.<span style="font-size: 13.3333px;"> </span></span></div>
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<span lang="EN-US">You can ease into the week with lunch
favorites such as the Holy Shnitz sandwich: breaded chicken, Israeli salad,
cabbage, house-made spicy sauce and tehina served in pita and any of their
mouthwatering platters like the Yoga Pants: falafel, hummus, tahini, daily
salads, fresh pita, every Monday! <o:p></o:p></span></div>
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<span lang="EN-US">Shnitz n’ Fritz is a concept by brothers <b>Alan and Bernard Klinger</b>, children of
Argentine and Israeli parents (two cultures with <i>schnitzel/milanesa</i> traditions) who started cooking out of their
apartment on Sundays, calling it Schnitzel Sundays. Over time, their schnitzels
were in high demand and they decided to make a business of it.<o:p></o:p></span></div>
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<b><span lang="EN-US">Shnitz
n’ Fritz</span></b><span lang="EN-US"> is located at The Wynwood Yard, 56 NW 29th
St, Miami, FL 33127 and is open:<o:p></o:p></span></div>
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<span lang="EN-US">Tuesdays to Thursdays from 12 p.m to 4 p.m,
and 5:30 – 9 p.m.<o:p></o:p></span></div>
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<span lang="EN-US">Fridays 12 p.m. to 2:00 p.m.<o:p></o:p></span></div>
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<span lang="EN-US">Saturdays from 9 p.m.-midnight<o:p></o:p></span></div>
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<span lang="EN-US">Sundays from 12 p.m to 4 p.m, and 5:30 – 9
p.m. <o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-2798459758144947082017-01-07T13:19:00.000-08:002017-01-07T13:19:28.122-08:00New Wave Mexican Eatery, Lolo’s Surf Gastro-Cantina Opens, Miami Beach<div align="center" class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin: 0in; text-align: center;">
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<b><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></b></div>
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<b><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Press Release --- Lolo’s Surf Cantina</span></b><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">, a Baja-inspired
Mexican eatery, located in Miami Beach’s South of Fifth neighborhood at <b>Marriott Stanton South Beach</b>,<b> </b>is
now open for nightly dinner service. The concept, created in collaboration with
Chef/Partner <b>Richard Ampudia</b> and <b>Plan Do See</b>, a
global hospitality brand based in Japan with multiple holdings in New York, LA,
Chicago and Bali, reflects the convivial spirit of Mexican hospitality with
bold and inventive fare sourced from local purveyors.</span><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">The menu is crafted by Ampudia, a
Mexico City native hailed as the “Godfather of Mexican Street Food” and
executed by Chef de Cuisine <b>Lourdes Herman </b>also a native of
Mexico who has enjoyed a<b> </b>successful culinary career in Miami with
stints at The Setai, 1 Hotel South Beach and R House. The accessibly priced
menu focuses on authentic and traditional Mexican cuisine and offers a variety
of easily customizable options for vegetarians and those with gluten
sensitivities.</span><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQSmgSY9r_DpZeFnexi_pQX84AvTnhbaEjYmoWcZkma6b0quBXZcplHGzQD3149Iv17-yWUP3AjmfhvqhnELGCae1TW-dyf5E1qdIOJplSuPu2KkNKY7gDa01sM7rk3_H5yS0QTOQakke/s1600/lolo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQSmgSY9r_DpZeFnexi_pQX84AvTnhbaEjYmoWcZkma6b0quBXZcplHGzQD3149Iv17-yWUP3AjmfhvqhnELGCae1TW-dyf5E1qdIOJplSuPu2KkNKY7gDa01sM7rk3_H5yS0QTOQakke/s1600/lolo2.jpg" /></a></div>
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<span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">The beachside cantina offers a
variety of fresh seafood options including a Raw Bar with delicacies such as <b>Aguachile
Rojo</b> – Sinaloa-style ceviche, cucumber, fennel and sesame; and <b>Tostada
de Pulpo</b> – Spanish octopus, hoja santa, guacamole and chile de arbol.
Shareable small plates include Mexican-style <b>Grilled Corn</b> on
the cob topped with queso cotija, chili powder and lime; and <b>Quesadillas </b>with
corn masa, wild mushroom, espazote, salsa verde and crema. Tacos are served
with warm, house made tortillas and accompanied by fresh salsas and
sauces. Served three per order, guests can choose from ribeye, Mahi-Mahi,
carnitas, or mushroom. </span><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Hearty entrees include the <b>Doña Lolo’s Burger</b> – sirloin
brisket blend with cheese, tomato, caramelized onions and jalape<i>ñ</i>os; the <b>Torta
Ahogada</b> – Mexican dip sandwich served on a crispy baguette with
carnitas and pickled onions; and the <b>Chilaquiles Verdes</b> –
tortilla casserole served with a fried egg, tomatillo salsa, queso fresco and
crema. From the grill, guests can enjoy steak, chicken or shrimp platters
served with grilled onions, avocado, tortillas and house salas. Lolo’s side
dishes complement the bold flavors of the entrées and include roasted squash
with adobo, mixed greens and rice and beans. Those looking for lighter fare can
enjoy salads such as <b>Grains & Greens</b> – lentils, red
quinoa, purslane, carrots, cherry tomatoes, cucumber and salsa macha or the <b>Martinez
Kale Salad</b> – kale, walnut, aged gouda, apple, and maple mustard
vinaigrette with the option to add grilled chicken, grilled shrimp, fried
organic egg, steak or avocado. For dessert there’s a selection of authentic
Mexican sweets including homemade flan; a warm cajeta pudding with bananas; and
pastel de elote with crème fraîche ice cream. </span><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Lolo’s beverage program, created
by renowned Mexico City mixologist <b>Jose Luis Leon</b> of Baltra
Bar and Licoreria Limantour, named one of “The World's 50 Best Bars,” showcases
a refreshing selection of beer cocktails – Micheladas - and inventive signature
drinks where tequila and mezcal take center stage. Micheladas include the <b>Tropicale</b> with
Pacifico, tequila blanco, mango, lime and a zesty Tajin rim; and the <b>Green</b>with
Tecate, lime, chavela mix, Clamato and a chili rim. </span><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Signature cocktails include the<b> Sayulita
Sunset</b> – mezcal, blood orange, lime, agave and bitters; and the <b>Lolo
Colada</b> – mezcal, pineapple vermouth, coconut water and agave. In
addition to Lolo’s robust tequila and mezcal offerings, craft beer and wines by
the glass and bottle are also available.</span><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">The restaurant, designed by <b>Martin
Brudnizki Design Studio</b>, blends Old World style with contemporary flair.
Mexican textiles and art adorn the walls of the cozy main dining room. Designed
for any occasion, Lolo’s ties together multiple dining areas including a
full-service bar, an open dining room that seats more than 70, and a cozy
alfresco patio with seating with room for 16.</span><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Lolo’s Surf Cantina</span></b><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">, south of 5<sup>th</sup> street
at <b>Marriott</b> <b>Stanton South Beach, </b> <b>161
Ocean Drive</b>, is open nightly for dinner from <b>6 p.m.</b>, and for lunch
from <b>11 a.m.</b> </span><b><span style="color: #222222; font-size: 12.0pt; mso-ansi-language: FR; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><a href="tel:(305)%20735-6973" target="_blank"><span lang="EN-US" style="color: #1155cc; mso-ansi-language: EN-US;">(305) 735-6973</span></a></span></b><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">;</span><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"> </span><span style="color: #222222; font-size: 12.0pt; mso-ansi-language: FR; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><a href="http://www.loloscantina.com/" target="_blank"><b><span lang="EN-US" style="color: #1155cc; mso-ansi-language: EN-US; mso-bidi-font-family: Arial;">www.loloscantina.com</span></b></a></span><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-79783203244511162412016-12-29T17:08:00.001-08:002016-12-29T17:14:30.174-08:00Thomas Keller: America’s best chef is opening a restaurant in Surfside <div style="background-color: white; box-sizing: border-box; font-family: "McClatchy Slab", Georgia, Times, "Times New Roman", serif; font-size: 14px; line-height: 1.5em; text-transform: uppercase;">
<span class="ng_byline_name" style="box-sizing: border-box; display: block;">BY CARLOS FRÍAS</span></div>
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<span class="ng_byline_email" style="box-sizing: border-box; display: block;"><a href="mailto:cfrias@miamiherald.com" style="background: transparent; box-sizing: border-box; color: #0d76ba; text-decoration: none;" title="">cfrias@miamiherald.com</a></span></div>
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<a data-saferedirecturl="https://www.google.com/url?hl=en&q=http://sendgrid.curbednetwork.com/wf/click?upn%3Du2rcm0Z6V4g6jLCeya4te9adaKhisc1P7Ok28-2FPA-2B3mkQy5zRy-2BhMOF4Bp27T7PtOkrPrvbvXEdHHTDwv1phojYABAfkrt4EqCQGzExxuIr6XzcxllTntzUXu8fNHiO77vvx3F4wc8xJrMI19S72O7BMhHLO17am8p0kKmaa-2FFy-2B7A3tWxPIvgwLUtEYBDbbqQskmgwzwj2ni7Ksz-2FcWQQ-3D-3D_pju6clvezxvi1QpPhq6ve3Pj01ElC2TA0VOIU8v4-2B-2BkLf-2FGa9dDRd0R9XbL4yF2lv3gFcl-2BGOnQsE3UpfXtb6ffAqokknyd6RyTTaaB-2BzQoN1YRg06LGWCYgDIAx8ZLRpPPBekzOshYdyYW0FGWhIKSNwHFHSkzc9DvY-2BHOv1HONpEfwYQkRFXLdDVpjcIicLaghYdWi-2Baxhs09-2BxSO-2FuiKo427B2ZGPMTxPx1jOXc7tA5t6AEorOnXBYvDMizqzSAPTvYbkhu-2B5KXOblboVnQ-3D-3D&source=gmail&ust=1483144984413000&usg=AFQjCNE8Nd3bNOn-efu_4StX_-IzLEzjUA" href="http://sendgrid.curbednetwork.com/wf/click?upn=u2rcm0Z6V4g6jLCeya4te9adaKhisc1P7Ok28-2FPA-2B3mkQy5zRy-2BhMOF4Bp27T7PtOkrPrvbvXEdHHTDwv1phojYABAfkrt4EqCQGzExxuIr6XzcxllTntzUXu8fNHiO77vvx3F4wc8xJrMI19S72O7BMhHLO17am8p0kKmaa-2FFy-2B7A3tWxPIvgwLUtEYBDbbqQskmgwzwj2ni7Ksz-2FcWQQ-3D-3D_pju6clvezxvi1QpPhq6ve3Pj01ElC2TA0VOIU8v4-2B-2BkLf-2FGa9dDRd0R9XbL4yF2lv3gFcl-2BGOnQsE3UpfXtb6ffAqokknyd6RyTTaaB-2BzQoN1YRg06LGWCYgDIAx8ZLRpPPBekzOshYdyYW0FGWhIKSNwHFHSkzc9DvY-2BHOv1HONpEfwYQkRFXLdDVpjcIicLaghYdWi-2Baxhs09-2BxSO-2FuiKo427B2ZGPMTxPx1jOXc7tA5t6AEorOnXBYvDMizqzSAPTvYbkhu-2B5KXOblboVnQ-3D-3D" style="border: 0px; color: #1155cc;" target="_blank"><img alt="Chef Thomas Keller’s Next Restaurant Is in Miami" class="CToWUd" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEhbRHR0YiNdj0ojnXRVRoTkqKs7YxfNSbW8zqAczmZm83xnyM63DHJuX9WqCFcaGin_PwGpe1cg9Qf3zosGyx13s_DuQjnaeCAxOwf_DC5gk392SjmCOPmJn0bI6adYys5yuzRvsFqUsrE3EQHADtNmahpOZY6rTxrnNQrQHkOGrSjqwH5Cpbpp4m1EvYzOlpJ1kav5bkOEG3Ik51xBe9dNzoPyMf8UB2GazTIOBczJ2iuLq-bYcQ6MJwfL=s0-d-e1-ft" style="border: 0px;" width="500" /></a></div>
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<i><u>to read article http://www.miamiherald.com/entertainment/restaurants/article123530119.html </u></i></div>
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<a href="https://www.thomaskeller.com/" style="background: transparent; box-sizing: border-box; color: #0d76ba; text-decoration: none;" target="_blank" title="">Thomas Keller</a> is ready to party on the beach.</div>
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Keller, regarded as the chef who elevated fine dining in America with the landmark restaurants <a href="https://www.thomaskeller.com/tfl" style="background: transparent; box-sizing: border-box; color: #0d76ba; text-decoration: none;" target="_blank" title="">French Laundry</a> in northern California and <a href="https://www.thomaskeller.com/perseny" style="background: transparent; box-sizing: border-box; color: #0d76ba; text-decoration: none;" target="_blank" title="">Per Se</a> in Manhattan, will oversee The Surf Club, one of two restaurants at the former private club in Surfside, which will include the new <a href="http://thesurfclub.com/" style="background: transparent; box-sizing: border-box; color: #0d76ba; text-decoration: none;" target="_blank" title="">Surf Club Four Seasons Hotel</a>. Keller’s restaurant will open in early 2018.</div>
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“What we’re hoping to bring to Miami is the kind of restaurant where people can go out and celebrate,” he said.</div>
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This won’t be another French Laundry, the three Michelin-star restaurant once named the world’s best. It won’t be what he calls personality-driven, where Keller steps into the kitchen nightly to impose his point of view as a chef.</div>
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Instead, it will be his first concept restaurant, drawing inspiration from the history of the The Surf Club as playground for the elite, the place where Frank Sinatra and the Rat Pack threw wild parties, where Liz Taylor, Gary Cooper and Tennessee Williams escaped to the water, where Winston Churchill could be seen painting watercolors in a cabana.</div>
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It’s Hollywood America at its glitziest — and beachiest.</div>
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“It’s going to be a tip of the hat to a time when America was the most optimistic, when the appeal in America, the pride in America, was at its peak,” he said. “The glamor, the celebration, that’s the kind of restaurant this will be.”</div>
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The project was more than five years in the making. Keller has been mulling over this idea and testing new recipes without a place to put the restaurant, always believing it belonged in New York, Las Vegas or Miami Beach. He almost agreed several years ago to take over Azul at the Mandarin Oriental on Brickell Key.</div>
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But about 18 months ago he met <a href="http://www.miamiherald.com/news/business/article1979662.html" style="background: transparent; box-sizing: border-box; color: #0d76ba; text-decoration: none;" target="_blank" title="">The Surf Club’s new owner, Nadim Ashi</a>, for dinner in New York, and he became convinced Surfside’s historic beach club was the right project. There on the West Side, Keller is working with Dolphins owner <a href="http://www.miamiherald.com/news/business/biz-monday/article56164980.html" style="background: transparent; box-sizing: border-box; color: #0d76ba; text-decoration: none;" target="_blank" title="">Stephen Ross</a>’ Related Group to hand-pick a dozen restaurants, including one of his own, that will go into the massive <a href="http://www.miamiherald.com/news/business/biz-monday/article56164980.html" style="background: transparent; box-sizing: border-box; color: #0d76ba; text-decoration: none;" target="_blank" title="">Hudson Yards project</a>.</div>
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He listened to Ashi tell The Surf Club’s story and looked over <a href="http://thesurfclub.com/#/historic-gallery" style="background: transparent; box-sizing: border-box; color: #0d76ba; text-decoration: none;" target="_blank" title="">historic photos</a> of America’s elite at play. And when Keller visited the Surf Club’s original building, he said he knew he had found a spot to put his restaurant of classic Americana.</div>
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“When I walked in, it reminded me of the moment I walked into the French Laundry,” he said. “It’s iconic. It has history.”</div>
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He fell for its history, the way he did with the French Laundry, a beautiful stone building amid fruit trees and vineyards built at the turn of the century in Yountville, north of Napa Valley.</div>
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In many ways, The Surf Club is reminiscent of the historic Breakers Hotel in the town of Palm Beach, where Keller grew up working at his mother’s restaurant in the Palm Beach Yacht Club. (His mother and siblings moved to the area when he was 14, and he graduated from Lake Worth High.)</div>
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Keller loves that South Floridians always seem to be celebrating something when they go out to dinner. He wants The Surf Club restaurant to be the same way.</div>
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“People love to go out and have a good time,” he said. “Go to any restaurant in Miami, and everybody’s having a good time. I love that energy. That sense of excitement of being together in a social setting.”</div>
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The Surf Club menu remains secret. He said the dishes will represent America’s “golden age,” naturally with Keller’s focus on the freshest and highest-quality ingredients. He spent more than five years developing the receipes and tested some of them as part of the pop up <a href="http://insidescoopsf.sfgate.com/blog/2015/09/10/closing-date-set-for-ad-lib-thomas-kellers-pop-up-at-napa-valleys-silverado-resort/" style="background: transparent; box-sizing: border-box; color: #0d76ba; text-decoration: none;" target="_blank" title="">Ad Lib</a> while he closed the French Laundry for renovations.</div>
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“This is something I’ve never done before,” he said.</div>
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However, it will not be fine dining on the level of French Laundry or Per Se. He will name an executive chef and oversee it the way he helps mold his handful of Bouchon bakeries.</div>
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“I don’t think I’ll ever open another fine dining restaurant in America. Trying to replicate that energy, I’m not going to do that, not at my age,” Keller, 61, said. “The Surf Club will not be about my personality.”</div>
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Read more here: http://www.miamiherald.com/entertainment/restaurants/article123530119.html#storylink=cpy</div>
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<figure class="e-image" style="background-color: white; box-sizing: border-box; color: #3b3b3b; font-family: "Whitney A", "Whitney B", Helvetica, sans-serif; font-size: 18px; line-height: inherit; margin: 2.2rem 0px; padding: 0px; text-decoration: inherit; vertical-align: inherit;"><span class="e-image__image " data-original="https://cdn0.vox-cdn.com/uploads/chorus_asset/file/7720501/Screen_Shot_2016_12_29_at_4.20.58_PM.png" style="box-sizing: border-box; display: block; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: inherit; width: 726.409px;"><img alt="The Four Seasons Surf Club hotel is currently under construction." class="c-dynamic-image lazy-image lazy-loaded" data-cdata="{"asset_id":7720501,"ratio":"*"}" data-chorus-optimize-field="main_image" data-cid="site/dynamic_size_image-1483047597_2708_3200" src="https://cdn0.vox-cdn.com/thumbor/mykpy8tZjtVfGSyvxiJUBX1oovg=/1000x0/filters:no_upscale()/cdn0.vox-cdn.com/uploads/chorus_asset/file/7720501/Screen_Shot_2016_12_29_at_4.20.58_PM.png" style="background-position: 50% center; background-size: cover; border: 0px; box-sizing: border-box; display: block; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px auto; max-width: 100%; padding: 0px; text-decoration: inherit; vertical-align: inherit; width: auto;" /></span><span class="e-image__meta" style="border-bottom: 1px solid rgb(231 , 231 , 232); box-sizing: border-box; color: #333333; display: block; font-size: 0.75em; font-style: inherit; line-height: inherit; margin: 0px; padding: 8px 0px; text-decoration: inherit; vertical-align: inherit; width: 726.409px;"><figcaption style="box-sizing: border-box; display: inline; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; vertical-align: inherit;">The Four Seasons Surf Club hotel is currently under construction.</figcaption> <cite style="box-sizing: border-box; display: inline; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; opacity: 0.75; padding: 0px; text-decoration: inherit; vertical-align: inherit;"><a href="http://thesurfclub.com/#/live-pic" style="background-color: transparent; border-bottom: 1px solid transparent; box-sizing: border-box; color: #e60000; font-family: inherit; font-size: inherit; font-style: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: inherit; transition: color 0.1s, background-color 0.1s, fill 0.1s; vertical-align: inherit;">Official</a></cite></span></figure><br />
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Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-3702200270717156622016-12-19T14:24:00.004-08:002016-12-19T14:25:36.417-08:00Nino Pernetti of Caffé Abbracci, Coral Gables, Knighted by Italian President<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq22z_m6HqnVQ-1H5YXSC6yC0UvAwWAOjENXsDh54zmMOtg9sYUF8pUbgpCxaElrTrsYrWPcA_kWmuEZVRpCvqN3PUMFCQAIQwWvoRvhI6o4uxEEpz3c0TceXDOj4hfdlfdwjSdpTXQbk6/s1600/nino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq22z_m6HqnVQ-1H5YXSC6yC0UvAwWAOjENXsDh54zmMOtg9sYUF8pUbgpCxaElrTrsYrWPcA_kWmuEZVRpCvqN3PUMFCQAIQwWvoRvhI6o4uxEEpz3c0TceXDOj4hfdlfdwjSdpTXQbk6/s320/nino.jpg" width="320" /></a></div>
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<b><span lang="EN-US" style="color: #222222; font-family: "helvetica" , "sans-serif"; font-size: 9.5pt;">Coral Gables, Florida (December 19, 2016)—</span></b><span lang="EN-US" style="color: #222222; font-family: "helvetica" , "sans-serif"; font-size: 9.5pt;">Founder/Owner of Caffe Abbracci, <b>Nino Pernetti</b> was bestowed the title of <b>Cavaliere </b>or<b> </b>Knight, in English, by the <b>President
of the Republic of Italy, Sergio Mattarella</b>. <b>Consul General of Italy at the Consulate General in Miami, Gloria Maria
Bellelli,</b> presented Pernetti with a certificate and special lapel pin
before an audience of about 100 friends and dignitaries, at the residence of
the Consul General of Italy on Wednesday evening. <o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-family: "helvetica" , "sans-serif"; font-size: 9.5pt;"><b>Cavaliere</b> or knight, is the first of six classes under
the<b> The Order of the Star of Italy </b>which, since 2011, is granted to expatriates
and foreign nationals who engage in the preservation and promotion of national
prestige abroad, promoting friendly relations and co-operation with other
countries and ties with Italy. From 1947-2011, it was awarded to those who made
outstanding contributions to the reconstruction of Italy after World War II.<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-family: "helvetica" , "sans-serif"; font-size: 9.5pt;">To commemorate the day, <b>Mayor of Miami-Dade County, Carlos A. Gimenez</b>, Chairman Jean
Monestime and the Board of County Commissioners proclaimed <b>Wednesday, December 14, 2016 “Nino Pernetti Day”</b> in Miami-Dade
County. <o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-family: "helvetica" , "sans-serif"; font-size: 9.5pt;">“Receiving the title of Cavaliere from my motherland
is one of the great honors of my life,” said Nino Pernetti, a native of
Piemonte who left his hometown as a young man to pursue a career in hospitality,
internationally.<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-family: "helvetica" , "sans-serif"; font-size: 9.5pt;">Pernetti has, for the past 27 years, welcomed the World’s
and Miami’s who’s who; families, friends
and everyone who enters his dining room to Caffe Abbracci in Coral Gables with
his inimitable charm, genuine hospitality and relentless attention to detail.<o:p></o:p></span></div>
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<span lang="EN-US" style="color: #222222; font-family: "helvetica" , "sans-serif"; font-size: 9.5pt;">Well-liked by all, Nino, the father of two daughters –
Tatiana and Katerina - has recently
published a cookbook and memoir of his life and travels. He also writes a
regular wine column for <i>Venue Magazine</i>. <o:p></o:p></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-69060452424202675012016-12-16T14:33:00.002-08:002016-12-16T14:33:30.953-08:00Bird & Bone, a new Richards Hales concept, opens in Miami Beach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJ-NiQnEu_UWvUYzESUO5YkEoYOmSNl9Tbqrp-fJeaZDD68PDAMZOMUbixJ5-WYx7AIRS4Y14sGlEm-cjRDevVzI-8oFGKXCjX0lH6iatuB2djRgLraL5xmhddeBSxW8U3Mj9Q_6BC9QY/s1600/fried+chicken+bird+and+bone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJ-NiQnEu_UWvUYzESUO5YkEoYOmSNl9Tbqrp-fJeaZDD68PDAMZOMUbixJ5-WYx7AIRS4Y14sGlEm-cjRDevVzI-8oFGKXCjX0lH6iatuB2djRgLraL5xmhddeBSxW8U3Mj9Q_6BC9QY/s320/fried+chicken+bird+and+bone.jpg" width="320" /></a></div>
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<b><span lang="EN-US" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN-US;">Richard
Hales</span></b><span lang="EN-US" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN-US;">, the New-Orleans born chef/owner of Asian-inspired Sakaya
Kitchen and Blackbrick (both in Midtown Miami), has opened <b>Bird & Bone - </b>a Southern food
eatery and market with regional and Southern specialties - inside the <b>Confidante Hotel at 4041 Collins Ave.,
Miami Beach.</b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">For
starters you’ll find snacks like deviled ham, smoked potato & egg salad,
pimento cheese and oxtail with benne seed wafers. The “Bone of the Day” and
“Bird of the Day” sections on the menu list Nashville Hot Chicken, slow roasted
lamb ribs with white BBQ sauce, charred cauliflower, and more. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN-US;">The market, slated to open early 2017, will offer coffee,
biscuits and jellies, salads, sandwiches, and specialty sauces. <o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN-US;">Bird
& Bone inside the Confidante Hotel at 4041 Collins Ave., Miami Beach </span></b><span lang="EN-US" style="font-family: "Verdana","sans-serif"; mso-ansi-language: EN-US;">is open for breakfast 7 a.m. to
noon and for dinner Sunday to Thursday from 6 p.m. to 10 p.m. and till 11 p.m.
Friday and Saturday. <b>305-424-1234<o:p></o:p></b></span></div>
Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-86935014154140280782016-12-15T19:47:00.003-08:002016-12-15T19:47:51.241-08:00Cooking class at La Feria del Mercado de San Miguel <div class="MsoNormal">
<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;"><span style="font-family: Times, Times New Roman, serif;">The “M” in Bayfront Park with the 9,000-square-foot tent is a pop-up of the
famed 100-year-old food market, <b> the Feria del Mercado de San Miguel </b>in Madrid.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;"><span style="font-family: Times, Times New Roman, serif;">The tent is filled with a variety of kiosks with imported meats, wines and
cheeses from different regions in Spain and local Spanish delicacies.<o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial;"><b>This<span class="apple-converted-space"> <span data-term="goog_1959050746" style="z-index: 0;" tabindex="0"></span><span class="aqj"><span style="z-index: -1;">Sunday,
December 18</span></span></span><span class="apple-converted-space"> </span>from<span class="apple-converted-space"> <span data-term="goog_1959050747" style="cursor: pointer; z-index: 0;" tabindex="0"></span><span class="aqj"><span style="z-index: -1;">12:30 pm –2:30 pm</span></span></span></b>. </span><span style="color: #222222; font-size: 12.0pt; mso-bidi-font-family: Arial;"><a href="http://www.laferiamsm.com/" target="_blank"><span lang="EN-US" style="color: #1155cc; mso-ansi-language: EN-US;">La
FERIA del Mercado de San Miguel</span></a></span><span class="apple-converted-space"><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial;"> </span></span><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial;">will host a children’s culinary class with Chef Deanna
of The Cooking Collaborative. </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial;"><br /></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US" style="color: #222222; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial;">Twenty little chefs (ages 4-11) will learn about
culinary instruction, knife-safety- sanitation, plating, and the importance of
eating the rainbow for optimum health. Recipes include<span class="apple-converted-space"> </span><b><i>Antioxidant Hot Chocolate,<span class="apple-converted-space"> </span></i></b>a healthy spin on Spain’s hot
chocolate and<span class="apple-converted-space"> </span><b><i>Churro Pops<span class="apple-converted-space"> </span></i></b>with<span class="apple-converted-space"><b><i> </i></b></span><b><i>Carob-Hazelnut
Sauce<span class="apple-converted-space"> - </span></i></b>a
Spanish-inspired street food. </span></span><span style="color: #222222; font-family: Times, "Times New Roman", serif; font-size: 12pt;"><span lang="EN-US" style="font-size: 12pt;"> <span class="apple-converted-space"> </span></span>Tickets are $20 and can be
purchased<span class="apple-converted-space"> </span></span><span style="color: #222222; font-family: Times, "Times New Roman", serif; font-size: 12pt;"><a data-saferedirecturl="https://www.google.com/url?hl=en&q=https://www.eventbrite.com/e/childrens-cooking-class-with-the-cooking-collaborative-at-la-feria-tickets-30095033054&source=gmail&ust=1481945355620000&usg=AFQjCNFOwIKgxAdYsvjt0taOSk_wLuPuvQ" href="https://www.eventbrite.com/e/childrens-cooking-class-with-the-cooking-collaborative-at-la-feria-tickets-30095033054" target="_blank"><span lang="EN-US" style="color: #1155cc; mso-ansi-language: EN-US;">here</span></a></span><span lang="EN-US" style="color: #222222; font-family: Times, "Times New Roman", serif; font-size: 12pt;">.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US" style="background: white; color: #4b4b4b; font-size: 12.0pt; mso-ansi-language: EN-US;">Open<span class="s1"> Thursday through Sundays as well as a Christmas Day special and New
Year’s Eve menu.</span></span><span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-size: 12.0pt; mso-ansi-language: EN-US;"><span style="font-family: Times, Times New Roman, serif;"> </span></span><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt;"><b>La Feria by Mercado de San Miguel </b></span><span style="background-color: white; color: #222222; font-family: Times, "Times New Roman", serif; text-indent: 19.2px;">is located in Bayfront Park next to Bayside at 301 N Biscayne Blvd, Miami, FL 33132</span><span style="font-family: Times, "Times New Roman", serif; font-size: 12pt;"> 786-443-7129</span></div>
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Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-66091236575444034662016-12-15T15:05:00.003-08:002016-12-15T15:06:08.738-08:00Zak The Baker opens new Bakery & Café, Wynwood <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_stqh6rFBjuHmuVz5ApJZV_698OxNha-KFCvojDovjZolZVjyisTyk4l2c7H2nk0aCs7D6rjvQ8CDBCC5EKRyo-FEZx37FDtZIoTlm2HNQdARntmFUuT6vFnvVFvAN7cODfqHKuwyqUtU/s1600/zak.front.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_stqh6rFBjuHmuVz5ApJZV_698OxNha-KFCvojDovjZolZVjyisTyk4l2c7H2nk0aCs7D6rjvQ8CDBCC5EKRyo-FEZx37FDtZIoTlm2HNQdARntmFUuT6vFnvVFvAN7cODfqHKuwyqUtU/s1600/zak.front.jpg" /></a></div>
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<span style="font-family: "arial" , sans-serif;">This is not just a chip from the old block. </span><span style="font-family: "arial" , sans-serif;"> </span><span style="font-family: "arial" , sans-serif;"> </span><span style="font-family: "arial" , sans-serif;">The new
<b>ZTB Bakery</b> is a block away from the original, in a 7,000 square-foot place that
was once the Van Alpert exhibition space.</span><span style="font-family: "arial" , sans-serif;"> </span><br />
<span style="font-family: "arial" , sans-serif;">The state-of-the-art retail space where all the baking (signature
sourdough & other loaves, plus amazing dairy pastry) is done, will also
offer coffee, pastries and a </span><i style="font-family: Arial, sans-serif;">ventanita</i><span style="font-family: "arial" , sans-serif;">
open to the street, says <b>Zak The Baker</b> who is intent on keeping things Glatt Kosher. </span><span style="font-family: "arial" , sans-serif;"> </span><br />
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US;">The old location? It’s going to be a Kosher deli! So Zak The Baker’s fans can have their cake
and their pastrami sandwich too, but never on Saturday. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0bX4iGHDV8FJLdq8p6-ZJ1EuEahks7SlHZBIxkJ361qguhilro3jgy3MtDFeaO_MUuIXfO09A2Yh0XpNYfetilxfyfXj2_o8oSjBI_PdDHhgvq7XiCz0JL81yi_OdgF_Pu6j2uSFHJua/s1600/zak.staff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_0bX4iGHDV8FJLdq8p6-ZJ1EuEahks7SlHZBIxkJ361qguhilro3jgy3MtDFeaO_MUuIXfO09A2Yh0XpNYfetilxfyfXj2_o8oSjBI_PdDHhgvq7XiCz0JL81yi_OdgF_Pu6j2uSFHJua/s320/zak.staff.jpg" width="320" /></a></div>
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<span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US;">The ZTB Bakery is open from 7AM–5PM Closed on
Saturdays and Jewish holidays. A few steps from 405 NW 26th St, Miami, FL 33127.
(786) 347-7100 </span><a href="https://www.facebook.com/zakthebaker/"><span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US;">https://www.facebook.com/zakthebaker/</span></a><span lang="EN-US" style="font-family: "arial" , "sans-serif"; mso-ansi-language: EN-US;"> <o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-1475459798066403032016-12-13T15:35:00.000-08:002016-12-14T16:05:22.081-08:00Pubbelly’s Chef Jose Mendin launches e-cookbook: Food Republic<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvE89FyiNkimBnIoyvHu0bZxokyHbieO5_A-Ocf1SjQYBvfvexM4LNGEEwL0kyd1oRh-JIFSihceUQdZO0yV2VuiXSNue4F_iaUd6mJw2cZWye7eJKWurWkeHEHy-aAe0xaX08xurMmZxN/s1600/josemendin_bookpicture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvE89FyiNkimBnIoyvHu0bZxokyHbieO5_A-Ocf1SjQYBvfvexM4LNGEEwL0kyd1oRh-JIFSihceUQdZO0yV2VuiXSNue4F_iaUd6mJw2cZWye7eJKWurWkeHEHy-aAe0xaX08xurMmZxN/s320/josemendin_bookpicture.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><strong><span data-mce-style="font-size: 10pt; font-family: Arial, sans-serif; color: #333333;" style="color: #333333; font-size: 10pt;">Pubbelly’s Chef Jose Mendin </span></strong><span data-mce-style="font-size: 10pt; font-family: Arial, sans-serif; color: #333333;" style="color: #333333; font-size: 10pt;">– a five time James Beard Foundation nominee for “Best Chef South”– has just launched his first cookbook: <strong><em><span data-mce-style="border: 1pt none windowtext; padding: 0in;" style="border: 1pt none windowtext; padding: 0in;">Food Republic; </span></em></strong><span data-mce-style="border: 1pt none windowtext; padding: 0in;" style="border: 1pt none windowtext; padding: 0in;">an </span>e-book featuring 30 of his favorite recipes with photographs by <strong>Juan Fernando Ayora.</strong></span></span></div>
<div data-mce-style="margin-bottom: 0.0001pt; line-height: normal; background-image: initial; background-position: initial; background-repeat: initial; background-attachment: initial; vertical-align: baseline;" style="font-size: 12px; line-height: normal; margin-bottom: 0.0001pt; margin-top: 10px; vertical-align: baseline;">
<span data-mce-style="font-size: 10pt; font-family: Arial, sans-serif; color: #333333;" style="color: #333333; font-family: Verdana, sans-serif; font-size: 10pt;">The book is named after the Pubbelly Boys' — Andreas Schreiner, Sergio Navarro, and Jose Mendin — restaurant aboard Norwegian Cruise Line's <em><span data-mce-style="border: 1pt none windowtext; padding: 0in;" style="border: 1pt none windowtext; padding: 0in;">Escape.</span></em></span></div>
<div data-mce-style="margin-bottom: 0.0001pt; line-height: normal; background-image: initial; background-position: initial; background-repeat: initial; background-attachment: initial; vertical-align: baseline;" style="font-size: 12px; line-height: normal; margin-bottom: 0.0001pt; margin-top: 10px; vertical-align: baseline;">
<span style="font-family: Verdana, sans-serif;"><span data-mce-style="font-size: 10pt; font-family: Arial, sans-serif; color: #333333;" style="color: #333333; font-size: 10pt;"> The cost: $1.99 at </span><span data-mce-style="font-size: 10pt; font-family: Arial, sans-serif; color: #333333;" style="color: #333333; font-size: 10pt;"><a data-mce-href="https://itunes.apple.com/us/app/colors-flavors/id1128548433?ls=1&mt=8" href="https://itunes.apple.com/us/app/colors-flavors/id1128548433?ls=1&mt=8" style="text-decoration: none;" target="_blank"><span data-mce-style="color: blue; border: 1pt none windowtext; padding: 0in;" style="border: 1pt none; color: blue; padding: 0in;"> iTunes Store</span></a></span><span data-mce-style="font-size: 10pt; font-family: Arial, sans-serif; color: #333333;" style="color: #333333; font-size: 10pt;">.</span></span></div>
Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com1tag:blogger.com,1999:blog-4784770470140930475.post-50977058417839613092016-12-07T16:06:00.001-08:002016-12-16T15:31:44.028-08:00Nieto Senetiner: Classic wines of Argentina for the holidays<div align="center" class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 1.5pt; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><b><i><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">One of Mendoza’s
oldest wineries dating back to 1888</span></i></b><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">makes elegant
wines fit for our times</span></i></b><span lang="EN-US"><o:p></o:p></span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQ5vHNeLnIufWODhpYgpoXXBt2vOc8iUSFvXgw21uvNrOjmh41bQ2W1iuKHa8ASaLvGUAgjf_7xPMzk5g-xVhnbSzomKCmQyc9ucgXnCQkbrs-s64tx1yPO2kn0rs4oXLT0DgfN-qqnRo/s1600/andes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQ5vHNeLnIufWODhpYgpoXXBt2vOc8iUSFvXgw21uvNrOjmh41bQ2W1iuKHa8ASaLvGUAgjf_7xPMzk5g-xVhnbSzomKCmQyc9ucgXnCQkbrs-s64tx1yPO2kn0rs4oXLT0DgfN-qqnRo/s320/andes.jpg" width="320" /></span></a></div>
<div align="center" class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 1.5pt; text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 1.5pt;">
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Maybe it’s the altitude or the climate or the soil, or the many modern
wineries with their sizeable investments, their state-of-the-art technology and
the know-how of internationally-trained winemakers, that make Mendoza the wine
capital of Argentina.</span><span lang="EN-US"><o:p></o:p></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 1.5pt;">
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Fifty miles south of the city of Mendoza, infinite extensions of vineyards
unfold on the imposing flanks of the Andes, its snowy peaks still unscathed by
pollution, and the vast alluvial plains of Lujan de Cuyo, are home to some of
the most renowned Argentine wine labels in the world. </span><span lang="EN-US"><o:p></o:p></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 1.5pt;">
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">The bold, intensely-flavored Malbec, the most planted grape in Argentina
(the second most planted is the lesser-known Bonarda), is without doubt a
household name, worldwide, and is an indispensable foil to any meal, be it
meat-based, pasta or cheese.</span><span lang="EN-US"><o:p></o:p></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 1.5pt;">
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">The history of the region and its meteoric rise to international fame is
intricately linked to the story of the winery of Nieto Senetiner, one of the
oldest wineries in Mendoza. In 1888 a group of Italian immigrants had founded
the winery and planted the first vineyards in Vistalba, Lujan de Cuyo. </span><span lang="EN-US"><o:p></o:p></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZ5X51pCxniYY-9AZMGC1Z4regzSKgU3i7cK2jloF_CZEkJOAbgc1xA3FOhPflSoQoPq6VH2yXq-EiJD4IRHZxF6jhd6HPQR2mQLfqj70RzBa-qq50Dgxb4volB4mmbU0Xjso47BIbcpX/s1600/Posada.Vistalba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZ5X51pCxniYY-9AZMGC1Z4regzSKgU3i7cK2jloF_CZEkJOAbgc1xA3FOhPflSoQoPq6VH2yXq-EiJD4IRHZxF6jhd6HPQR2mQLfqj70RzBa-qq50Dgxb4volB4mmbU0Xjso47BIbcpX/s320/Posada.Vistalba.jpg" width="320" /></span></a></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 1.5pt;">
<span lang="EN-US" style="color: #1a1616; font-family: "verdana" , sans-serif; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 1.5pt;">
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">During the first decades of the 20<sup>th</sup> century, like with
most wineries in the region, the winery was managed by different landowners who
mostly sold their wines in bulk. Then, at the dawn of the wine revolution </span><span lang="EN-US">the Nieto
Senetiner family acquired the winery in 1969, and started producing wines under
their own label. With the acquisition of new estates and investments in
technology and training (head winemaker <b>Santiago Mayorga</b> interned
with South African wineries among others) they propelled the winery to
international fame and are now producing wines which are being served by the
finest restaurants, from Buenos Aires to the rest of the world.<o:p></o:p></span></span><br />
<br /></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 1.5pt;">
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US">Their vast and varied portfolio of wines (</span><b><a href="http://www.nietosenetiner.com/"><span lang="EN-US" style="color: blue; text-decoration: none;">www.nietosenetiner.com</span></a></b><span lang="EN-US">) reflects
the highest winemaking standards combined with a great quality-to-value.
“Without high quality grapes you can’t have great wines,” says Santiago who
works with agronomists to achieve ripeness without compromising aromatic
intensity and mouthfeel. </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US">Named one of Argentina’s top “now
generation” winemakers by <i>Wine Enthusiast</i>, Santiago is known
for finding an elegance in Nieto’s 100-year old estate vines that he credits
with critical attention to “harvesting at exactly the right time.” <o:p></o:p></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 1.5pt;">
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">But, which wines to choose for a Thanksgiving table groaning with turkey
and all manner of garnishes and for the generous and hearty cooking of the
coming holidays?</span><span lang="EN-US"><o:p></o:p></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 1.5pt;">
<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">According to sommelier <b>Sebastien Verrier</b>, Beverage Director at
the St. Regis, Miami, and owner of Vineyards to Table Wine Import: “You
definitely want wines that are delicious, that will not drill a hole in your
pocket - and these wines are successful in Florida because of their value,” he
said; and, he added: “since there are lots of things on the menu for just about
everybody, you want wines that pair easily with most dishes and that will
please a diverse crowd.”</span><span lang="EN-US"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 1.5pt;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsZr3uVBevNCJhqbdC1rtd9ISm6Wg7h5O4RJNEZrP6iZ1QYl7DoLDvQ25Jr6Y70gSRKsL1ZiI3UfgzDDBu4afcLyS_Uxs9EaXGdT-PWmiZK-kE0d2qN7ja78mCJGuLjYGFmwSrTqtPz0_/s1600/malbec12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsZr3uVBevNCJhqbdC1rtd9ISm6Wg7h5O4RJNEZrP6iZ1QYl7DoLDvQ25Jr6Y70gSRKsL1ZiI3UfgzDDBu4afcLyS_Uxs9EaXGdT-PWmiZK-kE0d2qN7ja78mCJGuLjYGFmwSrTqtPz0_/s320/malbec12.jpg" width="159" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Nieto Senetiner Malbec 2014 – Vistalba, Luján de Cuyo, Mendoza -
$12.99</span></b><span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "verdana" , sans-serif;">This medium-bodied 100% Malbec, hand-picked from 30-year-old vineyards
planted in shallow clay, limestone and pebble soils, has won numerous awards.
The hot, dry, almost desert-like climate with cold temperatures at night and
the high altitude of the region – about 3300ft (1000m) above sea level – is the
ideal canvas for a garnet, almost purple red wine with a nose of red berries
and plum with notes of chocolate and vanilla from the 6 to 8 months spent in
French oak barrels. Its lively personality develops in the palate with more
mocha, sweet spices, black fruit, plums and cherries, and is rounded by smooth
tannins and a mild acidity, ending in a fragrant finish.
<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN-US">Recommendation:</span></b><span lang="EN-US"> It lends itself to a variety of foods and
is ideal for a turkey dinner with sweet potatoes, grilled meat, salmon, or veal
and pasta with red sauce. Serve at 60 F – 65 F and open and let it breathe
before tasting to allow proper oxygenation. It is at its drinking peak right
now. <o:p></o:p></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"> </span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Nieto Senetiner Don Nicanor Malbec 2012 –</span></b><span lang="EN-US"> <b>Agrelo</b></span><b><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">, Luján
de Cuyo, Mendoza - $18.99</span></b><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"> </span></b><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Intense
and well-defined, this elegant and well-structured 100% Malbec is hand-picked
from 30-year-old vines in Agrelo, a sub-zone in Lujan de Cuyo. "This is
one of the greatest values of the vintage. It is tight and firm, with
brightness that's rare in this warm year. Notes of violets and black pepper add
charm to the dark cherry flavors, while nuances of oak-derived spice lend
complexity to the fresh and delicate mouth,” writes <i>Wine & Spirits</i> which
considers it a <i>Best Buy</i>. After 12 months in new French oak barrels
the wine is vibrant and well-structured, deep garnet and violet red in color,
with mature tannins, a core acidity, a powerful palate of rich chocolate, sweet
spice, red fruit, dried fruit and wild berry jam. </span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN-US">Recommendation:</span></b><span lang="EN-US"> Pair
it with grilled or roast red meat, game
and venison, cheeses and stuffed pasta or dry pasta with spicy sauces.
Serve at 60 F – 65 F. Uncork and let it breathe before tasting to
allow proper oxygenation. It is great to drink now but can be aged another 3 to
4 years. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixIg3kbOTtwSqsVFqKtfPD2FEoRfdgtuOy920Erqqw4Yd7igKe8fEwq5WFrNkartnJfA87jIp36l-nAjw8UUxxa197UYesLJQdLUu52BabmOPE4jvR75Anh7Y91HBK8LmokqUySDpY_Biu/s1600/blend2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixIg3kbOTtwSqsVFqKtfPD2FEoRfdgtuOy920Erqqw4Yd7igKe8fEwq5WFrNkartnJfA87jIp36l-nAjw8UUxxa197UYesLJQdLUu52BabmOPE4jvR75Anh7Y91HBK8LmokqUySDpY_Biu/s320/blend2.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Nieto Senetiner, Blend Collection 2014 – Agrelo, Luján de Cuyo, Mendoza - $
14.99</span></b><span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "verdana" , sans-serif;">This blend: Malbec 60%, Cabernet Franc 40%, hand-picked in
37-year-old vineyards in Agrelo, showcases the particular characteristics of
the terroir and of each grape. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "verdana" , sans-serif;">It owes its intense earthy voluptuousness to Malbec and to the elegant and
daring structure of Cabernet Franc as well as to the winemaking and aging of
each varietal separately for 12 months in French oak.
Full-bodied, it is violaceous red, with complex aromas of
black fruits, spices, violets, minerals and whiffs of vanilla. The nose
develops in the palate into a velvety, elegant, harmonious wine, at once fresh
and spicy, earthy and rich with notes of dark berries, violets, chocolate,
tobacco and underwood, with moderate tannins, a delicate acidity and a
persistently long finish. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN-US">Recommendation:</span></b><span lang="EN-US"> I would have this sensuous wine any day,
any time, before or during a meal, but it is ideal with Argentine-style asado,
beef empanada, pasta with tomato sauces, grilled or roasted chicken, cassoulet,
grilled or roast pork and/or soft cheese. Uncork and decant before
drinking or let it breathe at least 30 minutes to allow it to reach its
potential and serve at 60 F – 65 F. It is great to drink now but can be aged
5 years. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iuuYM62iMEBfA2fE0xaRRO-vjsfw8lC8NvNvWeLQdJ4YcdJjcXspZskIQhUXJsjgAQ4nXTxHJl3RLNFEBxmjj3jjuuQacyDUYTuXjCvB7tpe76DwGOLtVa2KefWnHFZCtYLL2uZwUiel/s1600/bonarda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iuuYM62iMEBfA2fE0xaRRO-vjsfw8lC8NvNvWeLQdJ4YcdJjcXspZskIQhUXJsjgAQ4nXTxHJl3RLNFEBxmjj3jjuuQacyDUYTuXjCvB7tpe76DwGOLtVa2KefWnHFZCtYLL2uZwUiel/s320/bonarda.jpg" width="240" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Nieto Senetiner Bonarda 2013, Agrelo, Luján de Cuyo, Mendoza -
$12.99</span></b><span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US" style="font-family: "verdana" , sans-serif;">Bonarda tends to make lighter, fruitier wines;
but this 100% Bonarda sourced from 39 year-old vines in Agrelo, spent 12 months
in French oak barrels and is richer than many. Deep red in color, its aromas of
red fruits, chocolate and espresso bean with notes of leather and tobacco
unfurl on the palate. This is a light-bodied yet well-structured red,
well-balanced with soft tannins, moderate acidity and intriguing strawberry,
raspberry notes with hints of cocoa in the long finish. <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN-US">Recommendation:</span></b><span lang="EN-US"> Thanks to
its lower alcohol content, it is easy to drink and will accompany well a turkey
with garnishes of roasted Brussels sprouts, yams, cranberry sauce; grilled or
roasted chicken, risotto with mushrooms, beef or cheese filled ravioli with
tomato based sauce, and even cream and lemon-based desserts. Serve at 60 F – 65
F. It is ready to drink now but can be aged another 5 years.<o:p></o:p></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;">_____________________ <o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-small;"> <b>Getting
to know Bonarda</b><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "verdana" , sans-serif; font-size: x-small;">“<b>Bonarda</b> is
the second most planted red variety in Argentina,” says head winemaker <b>Santiago
Mayorga</b>, “second only to Malbec.” Originally from Savoie,
France and the adjacent Piemonte, Italy, it's commonest moniker is "Douce
noir", but it is also called "Corbeau" (Raven in French) and was
named “Charbono” in California.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "verdana" , sans-serif; font-size: x-small;">Long believed to
be a cheap wine, Bonarda made with care makes silky, elegant wines that evoke
comparisons with Pinot Noir.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "verdana" , sans-serif; font-size: x-small;">Its nose is
typically intense and fruity (strawberry gets mentioned often), and its flavor
follows the nose. Less-expensive versions are good, simple drinking, very
fruit-rich without being actual fruit bombs; but the better versions, of which
more and more are appearing, are thoroughly age-worthy, good for as much as a
decade or two.<o:p></o:p></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;"><span lang="EN-US">Besides red fruit,
one hears of distinctive overlays of things from fig to fennel to plum to
cassis. Curiously, for its overall power, Bonarda is not a notably high-alcohol
wine: 14% would be high (whereas in today's Parkerized marketplace, 14% is
barely average). It also tends to be fairly low in tannins. (</span><a href="http://thatusefulwinesite.com/"><span lang="EN-US" style="color: blue; text-decoration: none;">http://thatusefulwinesite.com</span></a></span><span lang="EN-US"><span style="font-size: x-small;">)</span><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-njF7RI4wlwUG9fHpt45VMMr3NeufBCrv3_EYCb1b3YhaSS_CM4JDXgWoIx3Gx_AerZa1eDfxdGqJcEo2VoFSM7OSIrnTkhDdjQnm5mBYrIN29A-Axn-zjQe2-tFeqpc4PBvSQ3xZ-Mj/s1600/nicanor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr-njF7RI4wlwUG9fHpt45VMMr3NeufBCrv3_EYCb1b3YhaSS_CM4JDXgWoIx3Gx_AerZa1eDfxdGqJcEo2VoFSM7OSIrnTkhDdjQnm5mBYrIN29A-Axn-zjQe2-tFeqpc4PBvSQ3xZ-Mj/s320/nicanor.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Helvetica; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Don
Nicanor Barrel Select 2014 - $24.99</span></b><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">The medium-intensity 100% Malbec sourced from Nieto Senetiner’s 45-year-old
vineyards in Valle de Uco, Mendoza, is a far cry from the traditional Don
Nicanor style. Fresh and vibrant, it bears the stamp of oenologist Santiago
Mayorga. Intense purple-red hue and beguiling aromas of plum, cassis,
cherry and prune</span><span lang="EN-US"> with </span><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">discreet vanilla from 18 months in used French
oak set up a very pleasant yet complex palate, with fine tannins, moderate
acidity and an easy finish. </span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Recommendation:</span></b><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span lang="EN-US" style="color: #1a1616; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">It pairs well
with your rich holiday meal and particularly with Mediterranean food or typical
Argentinean dishes and cheeses.Serve at 60 F – 65 F. It is easy to drink now
but can develop complexity in its burgundy-style bottle for the next four
years. </span><span lang="EN-US"><o:p></o:p></span></span></div>
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<h2 style="background-attachment: initial; background-image: initial; background-position: initial; background-repeat: initial; margin: 0in 0in 0.0001pt; text-align: center;">
<span data-mce-style="font-size: 18pt;"><span style="font-family: "calibri" , sans-serif;"><b><span style="font-family: "verdana" , sans-serif; font-size: large;">Happy Holiday Season!!!!</span></b></span></span></h2>
Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-69585224565891829022016-12-07T15:56:00.002-08:002016-12-14T16:06:28.099-08:00Taittinger: The Inimitable Charm of Champagne<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;">On
special occasions and holidays, we want great food and great wine. But every
day gets to be a celebration when popping a bottle of Champagne. The name
evokes myriad bubbles rising into a festive foam, extravagant feasts and clever
entertaining. But then there’s the inimitable taste...</span><o:p></o:p></div>
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<span data-mce-style="font-family: Arial, sans-serif;"><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;">To make this coming holiday spread truly unforgettable, two Champagne
wines come to mind:<span class="apple-converted-space"> </span><strong><span style="font-family: "arial" , "sans-serif";">Champagne Taittinger Prestige Rosé
($83.99) </span></strong><span class="apple-converted-space"><b> </b></span>and<span class="apple-converted-space"><b> </b></span><strong><span style="font-family: "arial" , "sans-serif";">Champagne Taittinger Prélude Grands Crus ($94.99).</span></strong><span class="apple-converted-space"> </span>Not only because they won countless
awards, or because the grand house of Champagne Taittinger is a legend unto
itself, or because the vineyards are situated in the most prized land of
Champagne, but, for the reason that in every bottle one can taste the
winemaker’s craft and the complex and lengthy manner in which the wines were
vinified, blended and aged in the historic chalk caves that run under the
property.</span><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhON2sVAY_s_l3ldT3a8vHFeZ8F0V21cGcZB4AGOoxLOK-n5XHdEiSmYDkBM_IPkEPngc8Jd0HIEN-8ih_Qk88iH4yQd0NBxTlE9y-t-UVTa31MQCmtbnVhsEkCDbf4EqCOIogHV2qTQq9f/s1600/taittinger.prro%252Ccocktails.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhON2sVAY_s_l3ldT3a8vHFeZ8F0V21cGcZB4AGOoxLOK-n5XHdEiSmYDkBM_IPkEPngc8Jd0HIEN-8ih_Qk88iH4yQd0NBxTlE9y-t-UVTa31MQCmtbnVhsEkCDbf4EqCOIogHV2qTQq9f/s1600/taittinger.prro%252Ccocktails.jpg" /></a></div>
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<strong><span data-mce-style="text-decoration: underline;"><span data-mce-style="font-family: Arial, sans-serif;"><u><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;">Champagne Taittinger Prestige Rosé ($83.99)</span></u></span></span></strong><strong><span data-mce-style="font-family: Arial, sans-serif;"><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;"> </span></span></strong><span class="apple-converted-space"><b><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;"> </span></b></span><span data-mce-style="font-family: Arial, sans-serif;"><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;">This elegantly salmon pink and mouthwatering aromatic
non-vintage brut rosé with fine bubbles and a persistent foam is a feisty,
supple and aromatic Champagne. It’s full nose delivers aromas of crushed
raspberries, cherries and black currants (from the Pinot Noir), that lead into
crisp, fresh red fruit on the palate with subtle floral and mineral tones
(elegance and delicacy due to the presence of Chardonnay) and a lively, crisp
acidity that contributes to a refreshing and very long finish.</span><o:p></o:p></span></div>
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<span data-mce-style="font-family: Arial, sans-serif;"><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;">It is composed of 50% Pinot Noir, 30% Chardonnay (harvested from
Montagne de Reims and Les Riceys) and 20% Pinot Meunier (harvested from
Ambonnay, Bouzy and Les Riceys). How can it be so wildly pink? 85% of the blend
is vinified as white wine and the remainder is vinified as red wine. The
delicate color and intense vibrancy on the palate is obtained by adding a small
proportion of still red Pinot Noir. </span><o:p></o:p></span></div>
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<span data-mce-style="font-family: Arial, sans-serif;"><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;"> </span><o:p></o:p></span></div>
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<span data-mce-style="font-family: Arial, sans-serif;"><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;">After second fermentation in the bottle, the wine spends three years on
the lees in the bottle to develop complexity and bouquet.</span><o:p></o:p></span></div>
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<strong><span data-mce-style="text-decoration: underline;"><span data-mce-style="font-family: Arial, sans-serif;"><u><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;">Recommendations:</span></u></span></span></strong><span class="apple-converted-space"><b><u><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;"> </span></u></b></span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;">With
12.5% alcohol level, this fine rosé blend makes for a delicious, fragrant
aperitif that pairs well with hors d’oeuvres. It pairs well with Asian and
Nikkei creations and with fruity desserts. It is also used to make creative
cocktails. According to Pierre Emmanuel Taittinger, president of the company: "</span><span lang="EN-US" style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 9.0pt;">This
fine rosé blend can be summed up in three words: lively, fruity and fresh.”</span><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTxzbsmPBILtZy9mYatOE1aiDIfegIhoVjKq0quPSx1cNtCJSo3irlBcVwVyI7G0qjbLhgaK0vFhnR8aHKSRR0hZJi0ye4FxeYDgKT6sWfGp7HLArvWlC4aBjHRJ8ex0m3kSUL9xu7sYa/s1600/taittinger.prelude.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTxzbsmPBILtZy9mYatOE1aiDIfegIhoVjKq0quPSx1cNtCJSo3irlBcVwVyI7G0qjbLhgaK0vFhnR8aHKSRR0hZJi0ye4FxeYDgKT6sWfGp7HLArvWlC4aBjHRJ8ex0m3kSUL9xu7sYa/s320/taittinger.prelude.jpg" width="131" /></a></div>
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<strong><u><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;">Champagne Taittinger Prélude Grands Crus ($94.99)</span></u></strong><span data-mce-style="font-family: Arial, sans-serif;"><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;"></span> <span class="apple-converted-space"> </span></span><span data-mce-style="font-family: Arial, sans-serif;">Made from a blend of<span class="apple-converted-space"> </span></span><span data-mce-style="font-family: Arial, sans-serif;">50%
Chardonnay (from Avize and Le Mesnil sur Oger in the Côte des Blancs) and 50%
Pinot Noir (from</span><span data-mce-style="font-family: Arial, sans-serif;">Mailly,
Bouzy and Ambonnay in the Montagne de Reims)<span class="apple-converted-space"> </span></span><span data-mce-style="font-family: Arial, sans-serif;"> grand cru vineyards,
this seductive, straw-colored Champagne with fine bubbles and a creamy foam
offers a subtle and fresh mineral nose that evolves into floral scents with
hints of green apples and whiffs of cinnamon as well as freshly baked brioche.</span><o:p></o:p></div>
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<span data-mce-style="font-family: Arial, sans-serif;"><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;">Aged on the lees four times longer than required by AOC law, for greater
body and complexityin the palate, those rich flavors progress into citrus fruit,
white peaches, buttery toast and roasted nuts with a fullness enhanced by a
refreshing acidity and a long mineral finish.<span class="apple-converted-space"> </span></span><span data-mce-style="font-family: Arial, sans-serif;">According to the description
of Pierre Emmanuel Taittinger</span><span data-mce-style="font-family: Arial, sans-serif;">,
“it is the</span><span class="apple-converted-space"><span data-mce-style="font-family: Arial, sans-serif;"> </span>ultimate
expression of minerality and purity which characterizes the terroir of
Champagne.”</span><o:p></o:p></span></div>
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<strong><span data-mce-style="font-family: Arial, sans-serif;"><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;">Recommendations:</span></span></strong><span class="apple-converted-space"><b><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;"> </span></b></span><span data-mce-style="font-family: Arial, sans-serif;"><span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;">Alcohol level: 12.00% enables you to enjoy this rich,
creamy and delicious wine as an apéritif with caviar and smoked salmon. It also
pairs well with ceviches and tiraditos, seafood dishes, creamy pastas or creamy
pastries. Drink this immediately even though you could age it for five or more
years! </span><span style="font-family: "arial" , sans-serif; font-size: 9pt;">Buy another bottle, or a case!</span><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "arial" , sans-serif; font-size: 9pt;"> </span></div>
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<span data-mce-style="font-size: 18pt;"><span style="font-family: "arial" , sans-serif; font-size: 18pt;">Happy Holiday Season!!!!</span></span><span style="font-family: "arial" , sans-serif; font-size: 9pt;"><o:p></o:p></span></div>
Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-40167635425184759292015-06-22T14:55:00.000-07:002016-12-14T16:08:01.694-08:00Contrade di Taurasi, Irpinia, Campania, Italy<div class="_5pbx userContent" data-ft="{"tn":"K"}" style="font-size: 14px; line-height: 1.38; overflow: hidden;">
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This is a "Casatiello", made with ham, cheese and bread dough, studded with eggs. </div>
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A typical Easter bread in Campania. It was baked specially to host us journalists - participants of the Campania Stories 2015 - by Rossana Lonardo, wife of Sandro Lonardo, owner and winemaker of Cantine Lonardo, Contrade di Taurasi,in the heart of the DOCG appellation of Taurasi, in the hilly volcanic appellation of Irpinia in Campania.<br />
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<span style="line-height: 19.3199996948242px;">The bread, a hearty bowl of pasta and veal grilled on the chimney coals, were a foil to the superb wines</span><span class="text_exposed_hide" style="display: inline-block; line-height: 19.3199996948242px; margin-right: 4px;">...</span><br />
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<span class="userContentSecondary _c24"><span lang="EN-US" style="font-family: Verdana, sans-serif;">Contrade di
Taurasi is a family-owned five-hectare farm that the Lonardo Family cultivates
organically on a volcanic soil with a low yield per hectare. <o:p></o:p></span></span><br />
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<span class="userContentSecondary _c24" style="font-family: Verdana, sans-serif;"><b><span lang="EN-US">Professor Alessandro (Sandro) Lonardo</span></b><span lang="EN-US">, a retired teacher of Latin and Literature,
returned to his birth place in the ancestral family estate established in the
heart of Taurasi for umpteen generations, and with his wife’s encouragement
began planting vines in the rich volcanic agricultural land that had seen
history, cultures and powers come and go, thrive and shrivel like seasonal fruit.
The brand “Contrade di Taurasi” was born
in 1998. <o:p></o:p></span></span></div>
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<span class="userContentSecondary _c24"><span lang="EN-US" style="font-family: Verdana, sans-serif;">But being a
teacher by trade and the father of two academicians: one daughter is a
scientist, the other an archeologist, Sandro was convinced that wine, like
people, can be brought to higher levels of quality and performance through
work, research and hands-on experimentation. Sandro
knew he could work hard, but he also realized that he had so much time left to grow
good vintages. <o:p></o:p></span></span><br />
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<span class="userContentSecondary _c24"><span lang="EN-US" style="font-family: Verdana, sans-serif;">So he tapped
unto the knowledge and experience of departments of oenology at The Federico II
University of Naples and the University of Palermo, to improve on the
traditional vine-growing technique and the new agronomical and oenological
techniques while maintaining a strict organic philosophy both in the fields and
in the cellar. <o:p></o:p></span></span><br />
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<span class="userContentSecondary _c24"><span lang="EN-US" style="font-family: Verdana, sans-serif;">The result
are gorgeous, elegant handcrafted wines, with a purplish hue, a nose of cherries and
prunes and a silky mouthful of ripe fruit with hints of tobacco, leather, red
underwood fruit and wild herbs, tannings
tempered by a lively acidity and a long, long finish. The grapes are all sourced from the Lonardo
estate, and the wines earn highly-prestigious medals and awards, nationally and
internationally.<o:p></o:p></span></span><br />
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<b><span lang="EN-US">Aglianico</span></b><span lang="EN-US"> is the most important native grape variety in
Taurasi and at the core of the Taurasi DOCG appellation and produces his <b>Aglianico</b>, the <b>Taurasi
Riserva,</b> which is only produced on peak harvest years (I had the privilege
of tasting the phenomenal Taurasi Riversa 1999) , the table wine <b>Aglianico Irpinia DOC</b> and the incomparable
single vineyard <b>Vigne D’Alto</b>, which I also had the privilege to taste with Sandro
and his wife. <o:p></o:p></span></div>
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<span lang="EN-US">But<b> The Grecomusc’</b> is in its own league and deserves a special
word. </span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US">The Lonardos are the only
winemakers producing this amazing white wine! It comes from native ungrafted vines with
gnarled branches, thick trunks, and roots burrowing into layers of lava and clay, as
deep as time. <span style="color: #4e5665;"><o:p></o:p></span></span><br />
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<span lang="EN-US">It tastes like no
other wine and every drop of the yellow greenish wine draws from ancient times.
An ample nose of passion fruit and citrus gives way to a deep minerality and
sulfurous whiffs. In the mouth, it deploys in all in richness with a lively,
young acidity and complex tannins. This
wine can stand to any food, from rich boar to delicate pear tart! <o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-15395347797674529772015-05-27T21:12:00.000-07:002015-05-27T21:12:45.185-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicGwMxOcgxssi7ni2fzW6ui11FqBvlEG_bhC-s8SpNSENuWRlA2zEVjIRh-JNloq6jfcDg9MenZKNPwbLu3RCsTrDkRaKcKjmRtw4seAwVZ3rXrnPYtVZFshiHGjSE5X9vraHk35hSFbf/s1600/mellow+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicGwMxOcgxssi7ni2fzW6ui11FqBvlEG_bhC-s8SpNSENuWRlA2zEVjIRh-JNloq6jfcDg9MenZKNPwbLu3RCsTrDkRaKcKjmRtw4seAwVZ3rXrnPYtVZFshiHGjSE5X9vraHk35hSFbf/s320/mellow+pizza.jpg" width="320" /></a></div>
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<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;"><br /></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Mellow Mushrooms continue to sprout
up, this time in South Miami. Their mission is always the same: to serve stone-baked,
classic Southern pizzas with cool beers in a funky atmosphere. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">In South Miami they’ve added 54 brews available from local breweries like
Cigar City Brewery, Miami Brewing Co., Funky Buddha, SweetWater, Dogfish Head
and the Alien self-serve tap bar features
4 rotating craft beer brands you can pour for yourself all night long. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt;">
<span lang="EN-US" style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">Another addition: Mellow’s specialty drinks and “munchies” like Spinach Artichoke Dip,
Bruschetta and Oven Roasted Wings. Fun hoagies such as the Spiked Sausage and
the Righteous Portobello Reuben, salads and desserts.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 10pt;">Mellow Mushrooms is open </span><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 10pt;">Sun-Tue, 11 a.m.- 12 a.m., Wed- Sat, 11 a.m.- 2 a.m., 5701 Sunset Drive,
Miami, FL 33143. 305.667.3274</span><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 10pt;"> </span><span style="font-family: Arial, sans-serif; font-size: 10pt;"><a href="http://mellowmushroom.com/" target="_blank"><span lang="EN-US" style="color: #1155cc; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: FR;">http://mellowmushroom.com/</span></a></span> </div>
Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-28370519799630380632015-05-19T16:35:00.000-07:002016-12-14T16:08:37.938-08:00Tenuta di Bibbiano, Chianti, Winemaker's Lunch with Tommaso Marrocchesi Marzi. <div class="_5pbx userContent" data-ft="{"tn":"K"}" style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 14px; line-height: 1.38; overflow: hidden;">
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Tenuta di Bibbiano, Castellina in Chianti, Winemaker's Lunch with Tommaso Marrocchesi Marzi. Organic farming makes for delicious wines especially when grown in the superb Chianti Classico terroir of Bibbiano,</div>
<span style="line-height: 19.3199996948242px;">Castellina in Chianti,</span><span style="line-height: 1.38;"> overlooking the medieval city of Siena and the fabled towers of San Gimigniano. </span></div>
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<span style="line-height: 1.38;">The grapes - Sangiovese, Colorino and Sangiovese Grosso - are hand-harvested and vinified in stainless steel, cement vats and French oak. All are DOCG.</span></div>
<div class="_5pbx userContent" data-ft="{"tn":"K"}" style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 14px; line-height: 1.38; overflow: hidden;">
<span style="line-height: 1.38;">The wines pair superbly with food, from antipasti, pizza, risotto, grilled meats and fish to desserts.</span></div>
<div class="_5pbx userContent" data-ft="{"tn":"K"}" style="background-color: white; color: #141823; font-family: helvetica, arial, 'lucida grande', sans-serif; font-size: 14px; line-height: 1.38; overflow: hidden;">
<span style="line-height: 19.3199996948242px;"><b>Bibbiano Chianti Classico 2013 </b>Sangiovese 95% and Colorino 5%. Surprising and delicious nose, unmistakably Chianti with fruity notes and aromas of red fruit;well-balanced, fresh and versatile on the palate with all the chianti characteristics. Another surprise: fermentation and maturation were in cement vats, followed by 3 months on the bottle. No wood whatsoever!</span></div>
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<span style="line-height: 19.3199996948242px;"><b>Bibbiano Chianti Classico Riserva Montornello 2012</b> . 100% Sangiovese from a single vineyard: Montornello. Elegant, mineral with lots of fruit and spicy notes of black pepper, tobacco and cocoa. Sweet tanins tempered by a lively acidity. Long finish in the mouth. Maceration on the skins followed by fermentation in French oak for 18 months and 4 months in the bottle. </span></div>
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<span style="line-height: 19.3199996948242px;"><b>Bibbiano Gran Selezione Vigna del Capannino 2011 -</b> 100% Sangiovese Grosso. This wine represents all that the winery stands for: elegance, purity, intensity and deep and complex flavors. Barrel fermentation for 24 months and in the bottle for 6 months give this ruby red, full-bodied wine an intense nose of black and red fruit with spices, tobacco, cocoa and some minerality. Well structured and elegant with silky tannins and plenty of complex fruit and minerality. </span></div>
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Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-46633932034435963702015-05-18T14:36:00.000-07:002016-12-14T16:10:15.418-08:00Tartempion. Or what's in a name?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXM_esSwwii2h8xBfpJZgM34UzyU-G4Cs8x3jmvbAEo4q7k8VllBHJiryNtt9ibCKG-R8B1EsTqtPZCryYc_7bWrQS_Uy9ed6QnTdLsQZs9lc0GpSsMy80-oN-oD8H-ckuvWu08J9ByJdM/s1600/tartempion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXM_esSwwii2h8xBfpJZgM34UzyU-G4Cs8x3jmvbAEo4q7k8VllBHJiryNtt9ibCKG-R8B1EsTqtPZCryYc_7bWrQS_Uy9ed6QnTdLsQZs9lc0GpSsMy80-oN-oD8H-ckuvWu08J9ByJdM/s320/tartempion.jpg" width="320" /></a></div>
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<span lang="EN-US">Tartempion is a
fictitious character, often featured in 19th century French literature, especially in comedies,
and was made famous by the satirical journal Charivari between 1849 and
1850. The name was then commonly used to
designate just about any obscure or non-existing character. A nobody.<o:p></o:p></span></div>
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<span lang="EN-US">My father – who had a
whole library of Georges Courteline’s “ Les Tribunaux Comiques” – used
it often to ward off pesky questions and it stuck. I even use it today, in the 21<sup>st</sup>
century, when one of my grandchildren overhears a conservation and butts in
asking “who are you talking about?” I
always shoot back: “Tartempion.” <o:p></o:p></span></div>
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<span lang="EN-US">Nobody. Then, on
a cold and windy May in Montmartre, Paris, as we were walking down the umpteen steps of
the Sacré Coeur looking for the least touristy place to sit and have something
hot, I was enthralled to see the sign: "Tartempion" on a nondescript café. Of course, I went in.<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-US">It was a Tartempion through and through! And what's worse, food and beverage too.<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-30113679643607191142015-05-18T13:09:00.005-07:002016-12-14T16:13:47.805-08:00The lace maker in Burano, Venetian Lagoon<span style="color: #333333; font-family: Arial, sans-serif;"><span style="font-family: Times, Times New Roman, serif; line-height: 14px;">Every day, Emma Vidal, one of the last lace makers, sits with her dwindling group of friends at the <b>Merletto Museum in Burano,</b> to make exquisite gossamer-like lace and gossip. doesn't she look like Vermeer's 17th century painting of a lace maker? A little older, a different way of holding the delicate work - a pillow vs. a wooden stand -, the fingers are gnarled by age and humidity, but they are both engrossed in the minutia of their art. </span></span><br />
<span style="line-height: 14px;"><br /><br />Since the time of Venetian Republic, Burano had only 8000 poor inhabitants (now 3000) predominantly fishermans and farmers. But thanks to the craft of lace workers, the island grew economically, exporting its fantastic laces all over the world.<br /><br /><br /><br /><span style="color: #333333; font-family: Arial, sans-serif;"><span style="font-family: Times, Times New Roman, serif; font-size: 13px; line-height: 14px;">The </span></span></span><span style="color: #333333; font-family: Arial, sans-serif;"><span style="font-family: Times, Times New Roman, serif; font-size: 13px; line-height: 14px;"><a href="http://www.isoladiburano.it/en/index.html" style="line-height: 14px;">Museo Merletto</a><span style="line-height: 14px;"> located in the historic palace of Podestà of Torcello, in Piazza Galuppi, Burano, seat of the famous Burano Lace School until 1970, displays rare and precious lace pieces and an overview of the history and artistry of the Venetian and lagoon’s laces, from its origins to the present day.</span></span></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-64359471586070646752015-05-15T14:46:00.001-07:002015-05-15T15:15:38.529-07:00Rialto Market Venice Italy - The artichoke dance<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/-LFPu9dAKK8" width="459"></iframe> <br />
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<span style="background-color: white; color: #333333; font-family: Roboto, arial, sans-serif; font-size: 13px; line-height: 17px;">It is in spring that the Rialto marketplace in Venice reaches its paroxysm of abundance. But no matter what season it is it, this market - with vendors hawking their wares displayed on stalls almost caving under the riches of the world; bargaining with restaurant chefs and housewives examining the daily supply of fish, crustaceans, and bivalves; delivery men pushing handcarts - is the best show in town even if you have nothing to buy. </span><br style="background-color: white; color: #333333; font-family: Roboto, arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="background-color: white; color: #333333; font-family: Roboto, arial, sans-serif; font-size: 13px; line-height: 17px;">On the morning we went, they were selling 30 artichokes for € 10, and a vendor was even peeling them. He was doing a kind of fascinating tribal dance as he was cutting off the leaves and throwing the tender hearts in a bucket full of lemony water.</span><br style="background-color: white; color: #333333; font-family: Roboto, arial, sans-serif; font-size: 13px; line-height: 17px;" /><span style="background-color: white; color: #333333; font-family: Roboto, arial, sans-serif; font-size: 13px; line-height: 17px;">Later that night at a nearby restaurant (Trattoria La Madonna), I ordered a plateful of meaty artichoke hearts, every bite of which was sheer delight.</span>Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-63897439697495869372015-05-15T14:44:00.001-07:002015-05-15T15:17:21.497-07:00Mountain Horn Players in Lavaux, Switzerland<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/2ghSXW2XNug" width="459"></iframe><br />
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What a sight! What a racket! Several dozens of Swiss horn players gave a concert on the occasion of Lavaux Wine Country being registered as a UNESCO World HeritageAnonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-87944165351374538892015-05-15T14:41:00.001-07:002015-05-15T14:41:18.671-07:00Tete de Moine Cheese, Bellelay, Switzerland<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/Z4kyNacCDQw" width="459"></iframe>Anonymoushttp://www.blogger.com/profile/01253130552180048322noreply@blogger.com0tag:blogger.com,1999:blog-4784770470140930475.post-67523277024857393062015-05-15T12:44:00.004-07:002017-01-03T15:07:44.146-08:00Audrey Braccini and the Pouilly-Fuissés of Domaine Ferret, Burgundy, France<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOYNzY1PlXoFds4FZFikcNagdOcuQOpIPoQsMcA6Q3CFFyekGNDPzS-zwMpfDCx2R3_m40YDcrmwP_PQ0aTpmzZoS4orQwu6RNYphXnr1jjS7a1Ew50Hzh9UF9K3IIwkUzt0_Qp-ycN_B/s1600/audrey+b2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOYNzY1PlXoFds4FZFikcNagdOcuQOpIPoQsMcA6Q3CFFyekGNDPzS-zwMpfDCx2R3_m40YDcrmwP_PQ0aTpmzZoS4orQwu6RNYphXnr1jjS7a1Ew50Hzh9UF9K3IIwkUzt0_Qp-ycN_B/s320/audrey+b2.jpg" width="320" /></a></div>
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Young, talented and passionate, <strong>Audrey Braccini</strong>’s slender fingers seem to play a sonata on an invisible instrument as she describes the ineffable complexity of the Pouilly Fuissés she crafts, parcel by parcel, at <strong>Domaine Ferret </strong>since 2008.</div>
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Situated in the heart of Fuissé in the heart of southern Burgundy's prime Chardonnay territory, Domaine Ferret has been a producer of top Poulli-Fuissé cuvées since the end of WWII when owner <strong>Madame Jeanne Ferret</strong>, a stickler for detail, decided to bottle and label the wines produced by her estate grown grapes as “unofficial crus” in the Pouilly-Fuissé appellation.</div>
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The matriarchal Domaine Ferret had been managed since 1840 mostly by the women in the Ferret family until the line stopped at Jeanne’s daughter Colette and the domaine was purchased by Louis Jadot in 2008.</div>
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In equal measure muse and wizard to Pouilly Fuissé, Audrey -- who grew up in the cellar of her aficionado winemaker father in Lorraine, studied winemaking in Montpellier and excelled in Gamay vinification in Beaujolais – farms sustainably and vinifies each one of the domaine’s 45 parcels separately to extract the utmost truth and potential from a terroir of different soils: granite, sand, clay, marl and limestone.</div>
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She has an uncanny certainty of how much sun must caress each cluster and when the grapes are just about ready for harvest for the results she wants to achieve: Fresh wines with lively acidity, elegant minerality and subtle and engaging fruit with a long, lasting finish that enhance dishes from seafood and poultry to game and even desserts.<br />
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<em><span style="font-size: 8pt;">Photos: SFG - At a luncheon a Juvia, South Beach, the wines stood up and complemented from ceviche and tuna causa croquette with aji amarillo sauce to chicken curry and chocolate desserts.</span></em></div>
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<strong>The wines:</strong></div>
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<strong>2013 Domaine Ferret</strong>. A blend of the best parcels from Fuissé’s 10 to 30-year-old vines, the pale straw-colored wine shows freshness and elegance, minerality with layers of subtle fruit and a long and spicy finish. It is “the ambassador of Pouilly-Fuissé”, Ms. Braccini says of this wine, half of which is aged in lined concrete tanks and half in older barrels, to stress the importance of understanding the characteristics of the wines of this appellation before tasting the single vineyards cuvées.</div>
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<strong>2012 Domaine Ferret Les Clos Single Vineyard </strong>Rich golden colour, and a lovely mineral and earthy nose, with a creamy feel due to malolactic fermentation and hints of apples and spices <strong> </strong></div>
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<strong> 2012 Domaine Ferret, Pouilly-Fuissé Hors Classe </strong><strong>"Les Ménétrières" Single vineyard</strong>. Pure limestone soils and low yields deliver a golden color wine with a closed nose, plenty of character in the mouth yet delicately complex with hints of mint and flowers and layers of orange, ripe fruit and spice. Only 900 bottles were produced.</div>
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<strong>2011 Domaine Ferret “ Tournant de Pouilly “ Single Vineyard</strong>. A very hot July and August led to an early harvest (08/26) to keep the wine fresh and the level of acidity interesting. A little work from the winemaker – stainless steel fermentation followed by 1/3 in new oak barrels, 1/3 in 2year-old oak and 1/3 in 1-year-old barrels -- achieves a powerful yet complex and fruity wine</div>
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<strong>2010 Domaine Ferret, Pouilly-Fuissé Tête de Cru "Les Perrières", </strong>"The most beautiful vintage of the last 10 years " said Audrey. Gold yellow, with a rich nose of summer fruit and almonds, it becomes creamy, juicy and plush on the palate with hints of pears, apples and vanilla tempered by a young and fresh acidity. A long and lasting finish.</div>
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