Johnny Jump Ups

With gardening now a national obsession and herbs the kitchen connection between the stove and the soil, flowers have become the garnish of choice. The purple flowers of the mature chive are perfect when torn apart and scat-tered over a salad. Buds of oregano blooms make a perfect compliment to any entree, basil buds add punch and pizzazz to a pasta toss and even the mighty borage can perk up a dish visually as well as on the palate. (They taste a bit like cucumbers.) But, for my money, nothing has the visual panache of the Johnny Jump up. These happy little faces, not unlike the pansy, light up any food preparation they're paired with. Purple flower petals pack punch when placed on practi-cally anything that's been plated. Best of all, the plants seed themselves back, so they dominate a garden in one or two years. Better still, if cared for, the green plants will bear floral bursts of color the entire growing season. Johnny Jump Ups look superb on a salad, as a plate accent next to an appe-tizer or placed on a mint leave near an entree. Finally, the stems, plucked whole with flowers intact, accent any dining table when stuffed into a tiny vase at the head of each place setting for your guests.

Posted by Floyd at 10:29 AM

Asparagus

One of the most sought after vegetables of all time, and the most glamorous, is the mighty asparagus. Its rich history is filled with folklore and fables of its palate appeal. It's been written that kings and queens loved asparagus, a member of the lily family, and went to great lengths to procure and ensure that tables would be graced with the emerald green spears of edible ecstasy. Louis XV was said to have had orangeries built and heated to guarantee that asparagus would be available for his table year round. Spring was once the harbinger of this favorite vegetable. But, with modern-day transportation and advancements in agriculture worldwide, the precious spears can be found in produce sections of major supermarkets year round. Americans favor green asparagus. Europeans delight in white asparagus and a purple variety is also popular. Above all, asparagus responds well to various cooking methods. Some like to tie it in bundles and steam it in appropriate pots. Asapragus can also be braised in a shallow pan, sliced and sautéed in butter and oil, steamed, baked, even grilled. Its flavors are enhanced by capers, butter, garlic, mustard and mayonnaise. I prefer to walk out to a spring garden scene, snap off fresh spears and eat them immediately, on the spot, when they're fresh as a sunrise.

Posted by Floyd at 10:39 AM

Peas

It's hard to conceive of any human in this country who hasn't eaten and doesn't like peas. Whether canned, frozen or fresh served on their own, with carrots, in salads, stews and soups, peas are an all-American favorite. For me, peas are all about the senses. Pea plants are some of the first sprouts of spring in the vegetable garden. Sown in early spring, the waxy green buds of those tiny seeds are a commitment to continued warm weather by Mother Nature. As the plants grow, thin tendrils reach for anything to grab on to, helping the main plant to strive towards the warmth of the sun. White flowers, those delicate little folds, raise the expectations of texture and taste. The sun helps to determine when the very first pods are ready to harvest. With the rays beaming from behind the ripe pods, the shadows of the peas inside help gauge if they're in fact plump enough to pluck from the plant. Grasping the stem end, there's great anticipation when the stem is pulled, set free from the pod as a green string. A gentle push of the thumb opens the pod and then, it's all about appreciation. Holding the gapping pod between your fingers, the thumb now helps to push the tender globes of green from the mother shell. Pop them in your mouth and the sheer pleasure of the gifts from the garden become apparent. Peas have a distinct snap-crunch when your teeth violate them. A pleasing sweetness prevails as the fabulous food is consumed. Peas are about the thrill of freshness. There are two types of edible pod peas. The most common is the snow pea, widely used in Asian cuisine. The pods are flat and tender. Sugar snap peas are plumb and also entirely eaten. The Chinese use pea leaves in some dishes, and they donate a distant essence of the main attraction, a suitable enhancement to the dish it's incorporated into, or, tasty when eaten solo. For fun, check out the Asian section of supermarkets, or frequent an Asian market and find wasabi peas. Brilliant green dried peas are coated with a slightly sweet and crunchy coating that packs the hot punch of wasabi, or green Japanese horseradish. These are nothing but fun.

Posted by Floyd at 09:30 AM

The Prescription is Chicken Soup

As long as humans have recorded their culinary excapades, chicken soup has been documented as both a food stuff and a remedy. The ancient Egyptians left us stories in tomb paintings of the elixir and its’ ability to quell their ills. Maimonides, a 12th century Jewish Sage, wrote that “soup made from an old chicken is a benefit against chronice fevers, and also aids the cough.” In the last century, a yet-to-be determined comic in the Catskills postulated that chicken soup and all it’s curative powers was in fact, Jewish penicillin. The monkier has lovingly remained to this day. And for some, it’s also referred to New York Penicillin, since not a deli or corner café in Manhattan is worth it’s salt if chicken soup is not on the menu. No one disputes the comfort food status of chicken soup. But, significant studies show that the medicinal attributes of chicken soup are more than folk lure and kitchen fable. When piping hot chicken soup is sipped, the heat actually spreads throught the upper body, acting as a natural decongestant, thus aiding in the release of mucus, the harbinger of the nasty stuff that causes cold and flu symptoms. Besides, homemade chicken soup is nutritious, especially if long simmmered to increase the nutritional content. When turkey is added to the mix, additional iron is the benefit to the recipient. Depending on the household and it’s ethnicity, the addition of either matzo balls or noodles render it easy food to eat and digest, a plus when fed to someone who’s ill. Regardless of the style or origin of any cuisine, chicken soup is among the recipes. The base is the same, it’s the additives that separate the preperations from eachother. Some cultures add coconut milk, others chopped almonds, lemon leaf or curry. The end results are the same: chicken soup is a comfort food that’s both medicinal, satisfying and capable of unlocking mealtime memories.

Posted by Floyd at 09:39 AM

Rosemary

Las Vegas is Nirvana for gamblers and those who love the glitz and glamour of civilization. For me, this city of lights is a sensory experience filled with extravagant illuminations, entertainment delights and scads of culinary options. But, the biggest surprise in Vegas were the hedges along roadways, sidewalks and in the front of the mega-hotels. Instead of Japanese Yews, boxwoods and flowering shrubs, I found rosemary, tons of it, growing along the byways of the town that gambling built. While rosemary has a very evergreen confirmation and look to it, the distinctive aroma of this common herb is apparent by just rubbing your hands against the tender needles. And, walking in Vegas offered the constant opportunity of rubbing the magic olfactory enhancements just about anywhere you walked. For the most part, rosemary is on the low end of herbal popularity. Most people know about it but are at a loss for uses in the kitchen. Lamb is rosemary’s best friend. The fragrant needles seem to pare perfectly with the unique flavors of lamb racks, roasts, legs and chops. But, don't stop there. Rosemary with pork, chicken, potatoes and even duck is a step into the magic and flavorful union of a fresh herb and it's host. Rosemary is also a great potted plant. Standards of rosemary are perfect on a mantle, near a sunny kitchen sink or at a doorstep. And, when rosemary planted in a garden offers long stems of them for kitchen use, cut them and use them as skewers of chunks of pork or lamb tenderloin. Fresh sprigs of rosemary also add an unusual leaf shape to petite bouquets at a dinner table.

Posted by Floyd at 08:38 AM

Chianti

Let’s talk red wine, let’s talk Chianti. What was once a pizza joint staple is now in the forefront of great red wines of the world. Chianti is the pride and joy of the Tuscan hills of Italy. The wine is a blend of at least 4 different grapes. There are three specific styles of Chianti to consider when shopping, Chianti, Chianti Classico and Chianti Classico Reserva. Keep in mind that the longer the title, the bigger the wine. A good sign of quality on a Chianti Classico bottle is the neck label. If it has a black rooster, or even a fat cherub, it’s an indication of the vintner belonging to a consortium, a council formed in 1924 that approves, regulates and guarantees the wines pedigree. Chianti will strike the eye with ruby red, garnet color. Its nose is a mix of cherries, black pepper and even violets. Its taste will reveal dark cherries and black peppercorns. Serve basic Chianti with pizza, burgers, and even fried chicken. The better Chiantis are well suited for a great grilled steak, pork roast and lasagna. Or, simply serve it with sliced salami and some aged provolone cheese. Chianti, go get some and savor this Italian classic.

Posted by Floyd at 09:54 AM

Valentine Tips For Guys

Right around the calendar corner, a holiday looms large when, as Americans, we’ll purchase more roses and chocolates than any other day of the year. It’s also a day when more guys take their dates to a restaurant than any other. With that in mind, here are ten tips for gentlemen to consider when planning an event with that special someone.

1. Be sure the dining destination fits the mood you desire for the evening. Check the spot out in advance. And think about it; do you want bumpin’, thumpin’ music and disco balls suspended from the ceiling? Or, are you interested in candles, soft music and an intimate atmosphere? Keep in mind that booths are great, you can snuggle that way.

2. Once at the restaurant, take your date’s coat and check it. Help her with her chair; show concern for her comfort level.

3. Remember, the napkin is the first thing you deal with; lay it across your lap as soon as you’re seated.

4. Call in advance and inquire about specials that evening. Also, quiz your date in advance and try to suggest something on the menu you know she enjoys.

5. Discuss the menu and ask what your date would like to order for dinner. Memorize her choices and then ask if you might place the order with your server for her. This is a nice touch.

6. NEVER drink too much, you risk getting sloppy. Have a glass of wine before or with dinner, split a specialty coffee and leave it at that.

7. Take your time with dinner, enjoy the meal and savor the moment.

8. Split dessert, feed your date once or twice, show a bit of creative whimsy.

9. If dinner and the service was up to your standards, show it with a generous tip. 15% is standard, 18% is nice and 20% works for an excellent evening at the table.

10. Good manners and proper etiquette dictate that when a lady leaves and returns to the table, a man rises from his chair. That’s protocol according to the book. Do what you feel she’ll appreciate.

BONUS TIP:

If you should decide to stay home and cook for your date, don’t try a new recipe on her for the first time that evening. Use recipes you’re experienced and comfortable with.

Posted by Floyd at 10:13 AM

Wine Tips

The next time you need to cool down a glass of wine, try this tip. Begin by freezing some green and red seedless grapes overnight on a tray. The next day, pop them into a bag and store in the freezer. When guests arrive unexpectedly, and all you have is warm wine, pop a couple of frozen grapes into the glass. The wine will get chilled down, it won’t dilute the beverage like ice cubes and when the wine is gone, you eat the grapes. Here’s another tip: The next time you have some red or white wine left in the bottle, freeze it in an ice cube tray overnight. The next day, pop the cubes out and store in an air tight container in the freezer. When you need just a little wine to jazz up a sauce or deglaze a sauté pan after cooking something, drop in a couple of the frozen wine cubes. They’ll add great flavor without having to open a new bottle of wine.

Posted by Floyd at 09:20 AM

Steak Lessons

If you’re a meat lover, it’s hard to beat a great steak. I’ve got a couple of tips for you. A New York Strip is a great choice for dinner and once you get it home, here’s how to insure full flavors. Begin with a drizzle of olive oil. Dust it liberally with your favorite seasoning. I really like Montreal Steak Seasoning by McCormick. Poke the steak with a sharp fork to distribute the seasonings into the meat. Do this on both sides. It’s okay to leave the steak on the counter for 45 minutes before cooking so it comes up to room temperature. When it’s time to broil, preheat your pan so it’s good and hot. This takes about 6-8 minutes. Slap the steak on the hot pan and broil on both sides until it’s cooked the way you like it. Normal cooking time for a medium steak is 5 minutes per side under the broiler. Remove it and let it sit for 3-5 minutes so the juices set. Now, it’s time to eat.

Posted by Floyd at 08:44 AM

Wines of Thanksgiving

Probably the most challenging meal to pair wine with is a Thanksgiving dinner. When you consider the mountains of food and the variety of textures and flavors, the sheer scope of it all can be daunting. Through years of trying to accentuate the meal with wine and pay attention to the palates gathered for the repast, I’ve found that a collection of wines assembled on the holiday table, buffet style, best serves the varied personalities that require a libation to wash down the feast with. Here are my suggestions. A sparkling wine is just about perfect with a Thanksgiving meal. The bubbles compliment almost any edible component of the feast and are a certain guarantee of gaiety at the table. Just for fun, search out sparkling Vouvray from the Loire Valley of France and let the celebrations begin. Gewürztraminer is complex and full of flavors, a perfect pairing with the myriad flavors at the festive table. California produces several great ones. Big Chardonnays from California are also a serious consideration. The Finger Lakes region of New York State has been consistently producing delicious Dry Riesling and I’d be sure to have a bottle on the table, chilled and ready for the glass. Even a Sauvignon Blanc will work well. For a palate that enjoys a bit more fruit and a touch of sweetness in their wine, a California White Zinfandel is a sensible choice to include on the table. Or, go French and serve up a bottle of Rose’, sophisticated and perfect with the collection of festive foods. The time is absolutely perfect for a Beaujolais Nouveau, a palate pleaser for sure this day. And finally, if a red wine suits your thirst quenching desires, score a bottle of Pinot noir from Washington State or even California. Regardless of the choices you make for your Thanksgiving table, please remember to drink responsibly and to toast the good fortune you and yours partake of.

Posted by Floyd at 10:03 AM

Popcorn

Here’s a bit of trivia for you. What snack food has a 5000 year history and accounts for over $2 billion in sales annually? It’s popcorn, a snack food that appeals to all ages. Historical references tell of documented discoveries of popping corn found in ancient caves in New Mexico. The American debut of this popular finger food is credited to the Wampanoag Indians who treated the Pilgrims to some popped corn on the very first Thanksgiving. Legend goes on to claim that the Pilgrims served the popped corn the next day with cream and sugar and voila, the first puffed cereal was born. Popped corn has gone through several transitions since then, most notably, in the 20th century. The creation of movie theatres fueled the craze for popped corn, not to mention the addition of melted butter, which served to bolster the popularity of the snack food. By the 1950’s, television brought popped corn into the home in a big way. Then, the 60’s and 70’s saw the rise of the microwave oven, and popping corn almost immediately became one of the main uses for the magic cooking box on almost all kitchen counters. To this day, popcorn has remained one of the most popular American snack foods and each of us eats about 60 quarts of the stuff a year. Through all the transitions of actual cooking methods for good popcorn, I find the stovetop method to be my favorite. And, my current favorite apparatus for making a big bowl of corn is The Whirley.Pop. My son gave us a Whirley.Pop for Christmas last year, and the thing is a blessing. Constructed of aluminum with a simple crank that circulates the kernels in the pot, it’s fool proof and has consistently offered the most complete pop ratio of anything I’ve ever used to make the puffy white snackable. Check out their web site at www.popcornpopper.com for the basics for home as well as a full line of gift ideas for the popcorn lover in your world. This year the company is offering a red Whirly.Pop. Oh, one more thing. I love real, melted butter on my popcorn. And, instead of salt, I sprinkle ours with Lawry’s Seasoned Salt, which seems to bolster the flavors and make this addictive munchy even more desirable. Whip up a batch, settle in and enjoy a simple treat that’s sure to satisfy.

Posted by Floyd at 10:10 AM

What Is Art?

Art is both expression and translation. For the artist, the medium serves to express and translate his or her life to that moment. The artistic result is a collection of all images and experiences witnessed by that person. For the viewer, the art is a springboard of sorts, a vehicle to explore an adventure within.

My art is abstract expressionism and represents colors, shapes and textures collected in a form you’ve not witnessed prior. Let the composition take you away to surreal places and fairy tales of emotions, questions and dreams. I ask only that you gaze upon my work and drift into unknown regions of your imagination that can only benefit from being released to hopefully foster new found revelations. Bear in mind that any analysis you perceive is the right one. It’s yours to explore and unlock. The experience is free. Why not take it?

"Constant Confusion"

Posted by Floyd at 11:48 AM

Tomato

You might say tomatoes are cross dressers. While each and every one of us think of them as a vegetable, in fact, they're a fruit. But, a while back in our history, tomatoes were officially called a vegetable by governmental forces to divert taxes and other legalities. But, that's a story for another day. The mighty tomato has been through some very intriguing changes, tribulations and trials of merchandising. No one will dispute the perfection of a fresh tomato, plucked from the vine in ones' own garden, swept away to the kitchen, sliced, lovingly placed on fresh bread slathered in mayonnaise and then consumed with great ceremony. That's an experience from the Gods. Unfortunately, not everyone can boost such an experience. Back in the day, tomatoes out-of -season was only available as a cardboard-like rendition of the real thing. Tubes of hard, orange-red globes merely resembled tomatoes. Their flavor and texture was non-organic. They were window dressings. Today, tomatoes available in supermarkets, in and out of season, smell and look like the real thing. Purchased on the vine, they offer taste and texture to rival the real thing from your backyard plot. Then there are grape tomatoes, which are sweet as honey, yellow tomatoes that delight the eyes and the palate and the newly discovered trend of heirloom seeds has produced an array of tomatoes that offer unique shapes and colors. Any dish can be enhanced with tomatoes, whether stewed, diced, flavored or pureed out of a can or, fresh from your source, sliced and incorporated into a menu. For me, fresh tomatoes, warm from a sunny garden plot offer perfection when sliced and arranged between alternating slices of fresh mozzarella, red onion, basil leaves and a final drizzle of a simple vinaigrette dressing. A chunk of fresh Italian bread is mandatory to sop up the plate juices. Ahhh, life’s' simple pleasures.

Posted by Floyd at 03:13 PM

Winning Wines, the Next and the New!

The Finger Lakes Wine Alliance conducted a Vintners Roundtable at Verasions Restaurant at Glenora Winery on October 6th with its focus to simply introduce notable vintages from participating wineries. What transpired was an elegant afternoon repast resplendent with fine wines and fine foods. But, most importantly, the repartee that filled the room confirmed the fact that what’s happening in wine in the Finger Lakes is on the cusp of greatness. The back and forth of those present displayed a depth of knowledge, complete commitment to quality and a mutual desire to share the collected knowledge, resulting in a guarantee for the future vintages to just keep getting better, year after year.

Case in point, a flute of Glenora 2000 Brut. The classic French methode champenoise bubbly surrendered a pleasant nose, then a mouth tease of elegant flavors touched by wisps of yeast. It wonderfully complimented a shrimp appetizer that danced and pranced over the taste buds, alive from the effervescence of the sparkling wine.

Fox Run presented a 2002 Cabernet Franc that was a gem in the glass, dark and rich red. The nose let loose with ripe dark fruit aromas and the finely structured mouth feel culminated in a lengthy finish accentuated with essence of oak. Paired with a rendition of beef Wellington that employed figs made for a match prepared in some sort of culinary heaven.

Ravines Wine Cellars, a relatively new kid on the block, offered up a 2004 Dry Riesling that titillated the nose, tickled the palate with a vibrant acidity and lingered with a crisp finish. Served up with a pan-seared duck breast resplendent with a cherry sauce, this was good food and wine, period.

Dr. Konstantin Frank Vinifera Wine Cellars poured a 2003 Gewurztraminer that did almost everything a sensory active wine of this genre should offer. Alive with aromas in the olfactory department, exciting on the taste buds and long on the finish, it’s a hit. Served with a domestic butternut squash soup that excited the oral cavity, this is yet another winner on the roster of the days tastings.

Call it biased, but the Sheldrake Point Vineyards 2004 Riesling Ice Wine was a show stopper. Created from grapes left to freeze on the vines until January, the golden liquid exhibited aromas of baked apples and really ripe peaches, smoothed over the tongue with a certain, elegant and easy-to-drink viscosity only to finish like a velvet bulldozer of flavor. It was a fine compliment to the apple turnover it was presented with. But, for me, it’s treasure of labor and love that deserves a big glass for best aeration and solitary pleasure point contemplation.

Finally, Lakewood Vineyards shared their 2002 Port, big with cocoa and cassis aromas that displays cherry and raspberry intensity on the palate. Its finish is lengthy and bracing. When tasted with a chocolate crème brulee’, it was a fitting conclusion to a completely pleasant session with wines and their makers.

If one were to take anything away from such a tasting, it should be that the Finger Lakes wine region is poised for the recognition it so rightfully deserves. The majesty of the topography, the devotion of the wine makers and the final product encased in the bottles is a testament to the industry. Hang on, this ride is really just beginning.

Posted by Floyd at 09:43 AM

The Allure of Spanish Reds

One of the oldest and most important wine regions in the world is Spain. Yet, it’s one of the least known among wine drinkers. With a 3000-year history of vine cultivation, Spain produces wines in all categories; delightful whites, full-bodied reds, fine Sherries and even rich dessert wines. For the most part, climate dictates the characteristics of Spanish wines. In the cooler north, the wines are light in both color and alcohol content. While in the south, the wines tend to be fuller in both flavor and body.

Since the Middle Ages, Spanish wine makers have adhered to agreed upon guidelines for producing their wines. But, in the late 20th century, official legislation mandated that a set standard of quality and official authorization of place names should apply. Consequently, wines that meet said criteria are granted an official guarantee, the Denominacion de Origen, which is included on the labels of eligible bottles.

To get a real taste of some Spanish reds, consider sampling a bottle of Rioja, one of the leading red wine districts. All Riojas are blends, comprised mainly of Tempranillo, the unquestionable king of vines in this area. A bottle of Sierra Cantabria Rioja D.O.C. 2002 will be a garnet red in the glass with light brown highlights. The nose is beautiful, rich with red ripe berry aromas, made complex with notes of violets and even distant vanilla.

The taste is round, lush and rich with the flavors of plums and ripe cherries. This precious wine even lets loose with hints of vanilla. The low acidity gives way to a cleansing finish.

From the romantic countryside of Spain comes Vega Sindoa Merlot Navarra D.O.C. 2000. Clean and clear garnet in color, the interesting nose sends forth the scents of leather, oak and even a bit of raisins. The aroma is both warm and rich. On the tongue, the tastebuds will find the wine pleasantly sharp at first, leveling out with a slight sweetness. It’s just plain delicious and leaves the mouth refreshed.

Big, bold and beautiful best describes a bottle of Juan Gil 2002 Jumilla Red Wine from Spain. The instant I pulled the cork, the wines’ perfume drifted in the air. The dense, big purple-ruby color of the wine let loose with the bold scents of leather and oak mixed with blueberries, ripe black cherries and a bit of chocolate. Savored in the mouth, I was reminded of the beautiful flavors of ripe, red berry fruits jumbled together with smoke, a hint of chocolate and some distant raisins tempering the smooth and very, very acceptable flavors that dominate without heavy astringency. The warmth of the finish culminates the wines experience. Snag a bottle and serve it up with a well-seasoned, grilled steak and any other bold flavored beef dish.

“Wine is the most healthful and hygienic of beverages.” Louis Pasteur

Posted by Floyd at 08:49 AM

On Fathers Day...

On Fathers Day, most Dads get ties, handkerchiefs and maybe a phone call. I’m one of the lucky ones. My son called me with a simple offering, “Dad, we’re going to Fenway Park.” Now, I’m not a baseball fan, but I do love Rock and Roll. Rob, my son, was taking me to see the Greatest Rock and Roll Band in the World, The Rolling Stones. The concert was Tuesday the 23rd of August and it rocked, period! While countless music critics, past fans and others who simply don’t know the musical power these guys possess have written them off, let me tell you right now that the Stones still have what it takes. Sure, Mick may be singing an octave or two lower than years ago. But hey, these chaps are in their 60’s and have been doing what they do for over 40 years. And, I’d be willing to bet that 90% of the guys out there couldn’t keep up with this superstar as he dances, prances and dominates the show for over 2 hours.

The stage is a knockout, complete with fire plumes, fireworks and a light show that will dazzle and frazzle you. Plus, a giant screen center stage illuminates the set with images of the boys and their on-stage antics. Keith Richards is my hero, not so much for his musical prowess, but the sheer fact that he’s still alive, still pumping that freakin’ guitar on bended knee. And Ronnie Wood, the guy who made beautiful music with The Small Faces and one of my other heroes Rod Stewart, maintains his youthful ambiance with a mischievous smile and rooster hair. Then there’s Charlie Watts, the engine room, bumping and thumping the rhythms that drive the sound home. The back-up musicians and vocalists all deserve praise for churning out their melodies; the bass, the piano and the vocals that add the savory layers to a flawless show that proves, once again, that rock and roll is forever. Thanks Rob, for the best Fathers Day gift ever.

Posted by Floyd at 08:19 AM

The Pleasures of Peaches

It's wonderful how foods can carry fond memories. For me, peaches immediately conjure up a scene of over 45 years ago in Windsor Locks, Connecticut. My maternal grandparents were Polish immigrants, and their mini-farm was a gastronomic playground. My grandmothers’ cooking was fueled by my grandfathers’ ability to raise flavorful produce and other delicacies that scented the kitchen. But, when August rolled around, the kitchen was the farthest thing from my mind. Instead, I would beg my Uncle Bob to park his old Chevy under the sprawling peach tree by the tiny gray garage. We'd then climb to the roof of that precious old car and pick the ripe peaches that clung to the branches. I can still remember that sweet heavenly aroma wafting from their golden, fuzzy wrapper. Tinges of red illuminated the skin giving it a soft, jewel-like appearance. Beneath it laid the treasure; rich, orange gold flesh, bursting with flavors, practically overburdened with succulent juices. Even now, I distinctly remember how those sweet juices ran down my arm, dripped off my elbow and made a tiny pool in the dent we created in the roof of that old car. The pleasures continued when the thick and glistening flesh gave way to the pit, encased in a red crown that was detached from the stone. My appreciation and love of this fruit has not waned through my years. I still crave peach ice cream, indulge in peach jam and savor peach salsa and peach nectar. Those delightful and carefree days of gorging on fresh picked, homegrown peaches are not lost. My wife Debbie and I planted 2 dwarf peach trees 3 years ago. And, this summer, we picked baskets of fresh peaches from those trees. I get chills when I think about it. Peaches, I love them.

Posted by Floyd at 02:34 PM

Fruit Wines

Fruit wines have been around as long as wine made from grapes. Long popular in China, Japan and Slavic countries, strawberries, plums and cherries have been some of the more popular ingredients in these overlooked wines.

On a recent tasting tour in the Finger Lakes, we were confronted with one of the most surprising wine tasting experiences at a place called Torrey Ridge Winery.

Owners John and Esther Earle have been making wines from honey, grapes and various fruits for a long time, and their experience is evident in the glass.

Nestled up to the tasting bar, we opened up to the standard repertoire of Finger Lakes wines, savoring their Seyval, Riesling and Pinot Noir with pleasure.

But, when the Peach Wine hit my glass, the waters parted, the sun shone bright and choirs rang in my ears.

Sound a bit over the top? O.K., I’ll admit it, but this is a great wine.

Torrey Ridge Peach Wine is a beautiful hue of Brazilian rose gold, a solid 24K visual treat. A big fruit nose lets loose with the olfactory essence of ripe peaches, carrying wisps of honey and even distant pineapple in it’s bouquet.

On the palate, this wine is nothing less than a refreshing departure from grape wines. Served cold, you’ll suck this beverage down, allowing it’s mellow texture to light up your palate with the round flavors of peaches and cantaloupe that mixes with elusive honey notes.

The 8% alcohol level makes this perfect summer wine when refreshing your thirst is the objective.

On a second tasting at home, I couldn’t get this wine out of my wife’s hand. We both had fun slowing down our evening to savor and assess the pleasurable aspects of this wine. While some fruit wines can be just too sweet, this selection is a real treasure, made from locally grown, fresh peaches culminating in a truly sophisticated liquid masterpiece.

Another Torrey Ridge selection to seriously consider for a taste trip is their Ruby Red. The semi sweet wine is created from 80% cherry wine and 20% honey wine. Its alcohol is 9% by volume. Poured in a glass, the wine is red, crisp, clear and very attractive. The nose surrenders sour cherry fragrance with hints of honey in the distant. Take a sip and the round, almost buttery texture cascades over the palate with a wonderful sour cherry hit that graduates to a palate enveloping impression of cherries. Its finish is dry, with additional fruit notes.

At the winery, Esther had us sip some of the Ruby Red, then, offered some semi-sweet chocolate mini bites, then some more wine. It was like eating a chocolate covered cherry.

It was nothing less than fun.

My suggestion for your next out door party is to offer some Torrey Ridge Peach Wine as an aperitif, have a wine of your choice with the entrée and finish the evening with some Ruby Red and semi sweet chocolate bites for a simple and interesting dessert.

See how that sits with your friends.

"They say wines gets better with age. I do find that the older I get the more I like to drink wine." -- Floyd Misek

Posted by Floyd at 08:47 AM

Merlot Madness

Merlot has long taken a back seat when it comes to popularity. Documented since the 1st century in France, Merlot is best known in Bordeaux as the grape that helps to soften the youthful astringency of Cabernet Sauvignon wines. Probably the most important and well known of the Merlot wines is Chateau Petrus, which is vinified of at least 95 percent Merlot grapes.

Overall, Merlot wines are less well known by comparison than most red wines. In the 1980’s, with the California wine trend coming on strong, the early to mature allure of Merlot caused a popularity spike that saw good sales and wide spread consumption.

The most recent trend in the red wine industry is all about the mighty Pinot Noir, popularized by the movie “Sideways.”

But, let’s get back to Merlot, a red wine that’s perfect for summer drinking.

The appeal of this wine is that it’s available in several styles. Depending on the region it’s grown in, the resultant wine can be light or full-bodied. And, its characteristics are a pleasure to ascertain in the glass and on the palate.

Take, for instance, a bottle of 2001 White Oak Merlot of the Napa Valley of California. The wine is a deep and dark color, burgundy black almost. Raised to the nose, its bouquet is filled with black cherries mixed with leather and wisps of cedar and cigar tobacco. Once on the tongue, the tastebuds will detect a nicely balanced wine with pleasant fruit accentuated with notes of oak and black currant.

The finish warms the mouth with the essence of crushed black pepper.

My absolute favorite to date is a bottle of 2001 Merlot from Standing Stone Vineyards of the Finger Lakes in New York. The garnet red color has tones of orange in its appearance and the instant it’s poured in the glass, its bouquet is apparent. Really ripe plums, cherries, violets and even rose accents light up the nasal passages.

On the palate, the wine is alive with forward fruit, black currant notes and the distant pleasures of mint, bay leaf and even a hint of clove.

The wine is balanced and delicious from beginning to end.

When enjoying Merlot, consider serving it with Gorgonzola or Brie cheese.

For more fun, pair it with burritos, curry dishes, chicken teriyaki or grilled lamb chops, a good steak and even grilled salmon.

“Wine…offers a greater range for enjoyment and appreciation than possibly any other purely sensory thing which may be purchased.” -- Ernest Hemingway (1899-1961)

Posted by Floyd at 04:36 PM

Kosher Wine

As Passover approaches, kosher wines become the focus of some wine buyers. But, what is kosher wine and how does it differ from non-kosher, everyday wine? First off, kosher simply means fit and proper. Simply put, it refers to strict laws that govern the cleanliness, supervision and processing of food products destined for kosher households.

There was a time when a kosher wine was a sweet liquid, made from the Concord grape almost exclusively in New York State. But, that has changed drastically, with modern kosher wines practically indistinguishable from wine made using conventional methods.

With kosher wine making, the grapes can be grown by anyone, kosher or not. But, once the grapes begin the winemaking process, only rabbinical supervisors are allowed to handle the liquids from the moment the grapes are crushed all the way to the actual sealing of the bottle and cork.

The equipment the grapes are crushed in, all equipment for that matter, must be steam cleaned three times and with the open flame of a blow torch if requested. Even the barrels used for aging the wine must be new and used only for kosher wines. Furthermore, no animal products are allowed in the winemaking process, which eliminates the use of egg whites to help filter the sediment from the wine. Instead, bentonite, a clay material, is employed to drag any sediment to the bottom of the barrel.

Religious purity is of utmost importance to observant Jews. For a wine to retain its kosherness, regardless of who pours it, the most correct and fit kosher wines follow Mevushal, which translates as "cooked." The term is clearly marked on bottles and signifies a process wherein the wine passes through a flash heat pasteurizing process raising the liquid to at least 185 degrees, then rapidly cooling it. When the wine label lists Mevushal, it’s the ultimate kosher application.

Finally, it’s written that kosher wine making laws are the oldest in existence, predating guidelines for appellation control set up centuries later by European countries.

One of the finer kosher wines to choose from is a bottle of Baron Herzog 2002 Central Coast Merlot from California. Once poured into a big glass, the garnet red liquid might show a bit of sediment, normal for wine, which is lightly filtered. The nose surrenders strawberries accentuated with a touch of wood, plum and distant soy sauce.

Crisp acidity is evident on the palate with layers of oak, leather and dark, ripe cherries. A crisp, dry finish completes the tasting experience.

This California kosher red wine is great with lamb and even grilled chicken.

"Wine nourishes, refreshes, and cheers…Wherever wine is lacking, medicines become necessary." From "The Talmud"

Posted by Floyd at 10:52 AM

Wine Party - Sauvignon Blanc

The next time you decide to gather with friends and pull corks, consider this theme for the evening, make it a varietal tasting, with one specific wine represented. When inviting your guests, explain to them that they should bring a bottle of Sauvignon Blanc, but give each couple a point of origin for their wine. You might also choose a vintage to adhere to. That way, you’ll all be able to explore the wine of that grape, but also be able to decipher the nuances of each aspect of the wine that’s all related, but diverse. Since each bottle is from a different part of the world, the wine will take on specific characteristics representing that area of the globe and it’s climate that vintage. By doing this, you invite conversation and discussion, which is what makes gathering with friends and tasting wines so much fun.

One choice might be a California Simi 2003 Sonoma County Sauvignon Blanc. Its faint wheat color is almost clear, surrendering an apparent nose that mixes the essence of dried mushrooms with clean citrus notes. Guests who sip this wine will notice it’s zesty and refreshing taste that has a balanced acidity and a long, sprightly finish. Pair it with goat cheese, feta and even some ricotta.

South Africa can offer up a bottle of Kanu Limited Release Sauvignon Blanc from 2003.

The Kanu is a mythological bird, and it’s said that if one is under its shadow as it flies over; you’ll be blessed with a bountiful harvest. In the case of the wine itself, it’s bounty is a faint gold color that blossoms with a distinctive nose reminiscent of melon, mango and distant honey. Even some green pepper can be detected in this piercingly aromatic beverage. It’s crisp and clean on the palate with hints of lemon and grapefruit popping forth. Its finish is tart and fresh. Present this wine with Brie and Camembert or even Prosciutto slices.

New Zealand offers up my favorite wine for this kind of function, a House of Noblio Icon 2003 Marlborough Sauvignon Blanc. The enjoyment of this wine is a treat both chilled and tepid. Cold, the faint gold liquid surrenders a piercing nose with elusive aromas of herbs and gooseberries. But, let it come to room temperature and the nose graduates to scents of tropical fruits like mangos and papaya layered with honey notes. Sipped chilled, the taste buds will pick up grapefruit and more honey. As the wine warms up, the grapefruit gains personality while the mouth feel or viscosity thickens in a pleasant way, allowing the flavors to blossom. Try this with some mild cheddar cheese or small chunks of Locatelli and crackers.

Of course, you can create this tasting party around any white or red varietal wine. Just be sure to do so responsibly.

“Let us drink to have wit, not to destroy it.” - Panard, 18th-century French poet

Posted by Floyd at 03:04 PM

Squares

Posted by Floyd at 09:44 AM

Easter Wines

The next big seasonal feast on the calendar is Easter, complete with the joys of chocolate and other sugar-laden treats.

For the most part, Americans associate ham with this holiday meal. The tradition has its roots in Colonial North America. Hogs were slaughtered in the late fall, eliminating the need for feeding the animals throughout the winter months. The hams were preserved with salt cures and eventually smoked, adding wonderful flavors. In the five to six months that the process took to complete, Easter arrived. The cured hams were either boiled or baked and the meal could begin.

There is a myriad of choices for pairing wine with a ham dinner. A Cabernet Franc, Gamay, Petite Syrah or even a Pinot Noir will all match nicely with the flavors of ham. But, for my money, I’d suggest a Grenache. And, there are some fine Grenache available which hail from Spain, where the grape is referred to as Garnacha. It just happens to be the most planted grape in all of Spain, with a history of cultivation that’s literally hundreds of years old.

Las Rocas de San Alejandro Garnacha of Spain, vintage 2003, is perfect for your Easter Dinner. A deep garnet color in the glass, the wine displays very attractive legs after vigorous swirling to aerate the liquid. The nose is of medium strength, offering the essence of currants accented with wisps of black pepper, raspberries and strawberries. Savor this wine and see if you don’t revel in its medium body that impresses the tastebuds with nice forward fruit, just a hint of sweetness and a very acceptable and enveloping mouth feel. There’s a pleasant dryness that lingers on the finish, culminating as a warm black pepper glow. This wine is pleasant to drink, especially when paired with the saltiness of the ham.

If you’d prefer a white wine with your ham dinner, consider a wine made with the Chenin Blanc grape. Allow me to gush a moment.

Vouvray is a wonderful wine from the Loire Valley of France, and it’s made solely with Chenin Blanc. Find a bottle of Domaine Pichot, 2003 is nice, and pull the cork. Poured into a big glass, this Vouvray will impress the eyes with the color of a pure mountain stream. This is a gift from Mother Nature. Inhale the bouquet and allow yourself to be captivated with a floral essence that might conjure up a perfume base laden with layers of mango and lilac. When you taste this wine, distant honey will be the very first notable flavor detected which graduates to ripe grape tones, perfect acidity and a beautifully structured wine rich with ripe fruit. The luscious finish washes over the palate, completely convincing the tastebuds that it’s easy to drink and completely enjoyable. Paired with the saltiness of ham, the contrast of this delicious wine is a match made in heaven.

“Wine is sunlight, held together by water.” - Galileo (1564-1642)

Posted by Floyd at 08:47 AM

Italian Whites

It goes without saying that shopping for wines can be a daunting affair. There are so many choices, so many labels and so much information to decipher. One of the most overwhelming collections of wines to choose from hails from Italy. A country known as the “land of the grapevine”, Italy has a long history of winemaking and the distinction of being the top producer in the world.

In the last quarter of the 20th century, Italian wine producers recognized that their wines needed some refinement if they were to compete on a world wide level. As a result, label designations were created and guidelines were established. There are two bits of information on Italian wines that reflect the winemakers’ commitment to quality products. The first is Denominazione di Origine Controllata, usually found just under the name of the wine. It designates an outline of specific place names and the development of wine districts by the government. An inspection period must first be satisfied before a vintner can place the D.O.C. rating on his bottle labels.

The best information you can find on an Italian wine label is Denominazione di Origine Controllata Garantita or D.O.C.G. This signifies the highest category given and reflects a guarantee by the government of the quality of the wine. Armed with this information, Italian wine selecting can be just a little easier.

Palazone Orvieto Classico Vintage 2003 is a D.O.C. rated wine to consider. Clean and clear in the glass, the color is reminiscent of straw. In the nose, the wine offers hints of green apples, green peppers and a distant wisp of banana. A soft acidity glows on the palate, offering fruity and pleasant layers of flavor with a distant bitter overtone. The finish is warm and lasting that glows for a moment or two. Serve this Orvieto with pasta and clam sauce or Italian cheese and some fresh grapes.

Teruzzi & Puthod Vernaccia Di San Gimignano Vintage 2002 is a D.O.C.G. wine worthy of your shopping cart. Vernaccia has been produced since at least the 13th century, maybe before. Its faint golden yellow color sends out a bouquet that’s fresh and clean, offering the scents of celery and lemons. Taste it and see if you don’t find it fresh, lively and bracing. A nice acidity makes it a wine of distinction. The finish is rapid and cleansing. This Vernaccia is perfect with antipasto or grilled seafood made with herbs, garlic and butter sauce.

But, don’t assume that if an Italian wine doesn’t have a D.O.C. or D.O.C.G. rating, it isn’t worthy. Shop around, ask questions and make your own discoveries.

“Never apologize for, or be afraid of, your own taste in wine. Preferences for wines vary just as much as those for art or music.” Hubrecht Duijker

Posted by Floyd at 04:04 PM

Welcome Food Lovers

You've logged onto a web site that will provide you with all sorts of edible information to make your cooking adventures pleasant and palatable.

Food is my religion. I've been immersed in cooking and the kitchen arts for over 35 years.

Since graduation from the Culinary Institute of America ('71) my career has included the management of various production kitchens, teaching the culinary arts and wine selection, creating a catering service for a demanding and world traveled clientele, writing about restaurants, food and wine for newspapers and creating and hosting a variety of food related shows for television.

The goal is to share my knowledge and experience by developing and demonstrating succinct and doable recipes for viewers. The focus has always been sensible food formulas that use fresh, available and affordable ingredients.

As a result of the magic of the Internet, this site will provide you with a host of topics that will contribute to your success in the kitchen and hopefully cultivate your sense of culinary adventure.

You can expect to see stories that explore gizmos and gadgets, journals of our travels that always include food finds, market discoveries, recipes to enjoy, some wine talk, discussions surrounding new T.V. and radio shows about food and just about anything else that suits our fancy and thrills us.

Naturally, an email will afford each of you the opportunity to comment on what I offered up on this site. Most importantly, tell me what you're looking for on a food website so I don't waste your time.

In essence, Floyd The Food Guy is yours to embrace. I'm a true believer in the fact that a great meal, prepared and served with passion, can cure many ills, bridge gaps, lighten the heart and stir the soul.

I look forward to shopping, preparing and cooking each day. I'm excited to have you as a web site guest and hope you find a tidbit or two that might make your next kitchen adventure a pleasure.

Posted by Floyd at 10:42 AM

Beaujolais

One of the most recited phrases in the world of food and wine is "white wine with white meat, red wine with red meat." But, rules are made to be broken, or at least avoided, with the possibility of substantial palate rewards.

Years ago, I was busy organizing a dinner party for an elegant lady of Asian descent who asked me to select wine for her upcoming event. Since a flavorful chicken dish was the entrée, I was headed to white wine land with my suggestion.

In casual conversation, the lady offered that a Beaujolais wine called Cote-de-Brouilly was her choice, explaining that it was fine with red or white meat. Since she had traveled extensively, had a keen passion for cuisine and had fabulous taste in all she pursued, I bought the wine, cracked open the books and pulled some corks. My discoveries were, and continue to be, delicious.

Cote-de-Brouilly is one of the nine crus wines of Beaujolais-Village and are all made from the Gamay grape grown in Southern Burgundy. Georges Duboeuf Cote-de-Brouilly from Domaine de la Feuille hails from the center of Brouilly where a chapel serves as a beacon for the devotees of this wine. Late each summer, they carry on a tradition of a pilgrimage to Mont de Brouilly in anticipation of a good grape harvest.

In a glass, Cote-de-Brouilly has a depth of color reminiscent of garnets accentuated with the brilliance of rubies. Bring it to your nose and inhale the warmth of fresh ripe grapes.

On the palate, this wine offers an initial dryness that rapidly opens up the well-balanced, full-bodied flavors of red fruits. It’s refreshing and light and deserves to be drunk, not sipped.

Julienas is another wine of note from Beaujolais whose name is literally a derivative of Julius Caesar. It’s a clean, clear, brilliant, garnet red in a glass and in full possession of ripe berries in the nose. This is a firm wine that’s rich and robust on the palate. Julienas is slow to mature by reputation and the longest lasting Beaujolais.

A third Duboeuf selection is Moulin-a-Vent, commonly referred to as "The Lord of Beaujolais" for it’s full-bodied and robust appeal. Swirl the wine in a balloon style glass and marvel at the rich, garnet red color and the attractive legs. There is a depth of aroma that reminded me of pot roast, however crazy that may sound. Drink the wine and the vibrant and active flavor impressions are bracing and clean with a fleeting aftertaste.

Bottom line; embrace the wines of Beaujolais, especially these three. Chill them, serve them, drink them and don’t be afraid to pair them with red or white meats. Remember, there really are no rules.

Posted by Floyd at 09:48 AM

David Bruce Red Zinfandel

The stories and speculation regarding where California’s most extensively planted red wine grape originated have been as complex as the wine it produces. France, Hungary and Italy have all been possible contenders. But, it was a DNA test in the late 20th century that finally settled the score. When the results became official, it was the Apulia region of Italy’s heel that claimed the birthright to Zinfandel, and its’ parent grape the Primitivo. Once planted on Americas Pacific coast, the deep purple grape gained recognition as the wine of the gold rush minions and became known as California Claret. It was the grape juice of choice for Prohibition home wine makers, resurfaced as the popular white Zinfandel marketing miracle of the 1980’s and is now California’s rising star red wine.

Planted extensively in the North West Coast region, Zinfandel does really well in coastal areas that offer cool climates and long growing seasons. The resulting wine is a rich red liquid with a youthful, fresh nose and lush palate personality. Shop for an Estancia 2001 California Zinfandel and you’ll revel in its juicy and complex mouth sensations. This one is prefect with spaghetti and grilled beef. My choice for delicious fun is a bottle of David Bruce 2001 Paso Robles Zinfandel. A deep, ruby red, the color is so intense it almost appears to stain the glass. The nose is filled with black cherries, wild black raspberries and hints of freshly cracked black peppercorns. Just a click heavier than a standard red wine, this Zinfandel is lusciously concentrated. For more serious sipping, search out a bottle of Ridge California Lytton Springs Zinfandel. Composed of 75% Zinfandel, 20% Petite Syrah and 5% Carignane, it’s full-bodied and delectable. It’s also the proud recipient of 93 points from Wine and Spirits magazine. While there are many who suggest pairing a red Zinfandel with grilled, broiled and roasted beef, I suggest you savor one of America’s best red wines with a selection of cheeses. A firm, medium to sharp cheddar, asiago, aged gouda or sheep's milk cheese, monterey jack, creamy gorgonzola, gruyere and even emmentaler can stand up to a bottle of Zinfandel. Pull a cork, sit back and savor a wine with a past that’s now a matter of fact.

Posted by Floyd at 11:18 AM

Citrus Juicer

The spark and intensity of fresh citrus juice can add great flavor dimension to lots of dishes. It naturally follows that an essential tool for every kitchen is a wooden citrus juicer. Sometimes referred to as a reamer, these simple wooden items are easy to use, easy to clean and inexpensive to buy. At home, just cut and orange, lemon or lime in half and flick out the seeds with the tip of a paring knife. Grasp a half in your left hand, assuming you’re right handed, and then push the juicer into the center of the citrus, twist it and the juices will run into a bowl.

Squeezing the citrus while you twist the juicer increases liquid output. It’s very easy to clean. A simple hot water rinse will do it. Don’t put them in a dishwasher. Wooden citrus juicers are readily available in kitchen stores. I found mine at a target. Prices range from $2.00-$3.00, and it’s worth every last cent.

Posted by Floyd at 05:36 PM

The Rochester Public Market a Year Round Event

When you think about it, one of the world’s oldest professions is probably farming and the eventual sale of the produce.

Public markets, sometimes referred to as Farmers Markets, continue that profession in today’s modern world. It’s a bazaar, a place of commerce.

But, most importantly, a public market is a place to gather, to communicate and to share in a common goal, to find food for dinner.

The Rochester Public Market is a secret gem.

Three mornings a week, every week of the year, produce growers and retailers offer their goods, in an open-air, covered marketplace.

Understand that in the winter months, selection is reduced to cold storage produce like apples, pears, potatoes, onions, beets and the likes from cellars and various other items from the gardens of the world.

Best of all, prices at the Public Market are fully half to two thirds less than grocery stores.

Selection is always best for the early birds.

On Tuesday, 8 o’clock is a fine time to shop. But be aware that pickings are slim.

Thursday, earlier is better, say 7-ish.

Saturday is busy, very busy, year round.

Vendors are ready to do business around 6 A.M., and by 9 A.M., selection and quality dwindles as the crowds thicken.

The rules are simple, get there early and bring cash, small bills. And, don’t try hard to dicker down prices. These people work hard for their money.

Posted by Floyd at 05:27 PM

Good Food

There are lots of people out there who qualify as arm chair gourmets. Simply put, they buy food magazines and read them for the sheer pleasures of the words and the photographs. The possibility of a kitchen application in their own home is a distant possibility. If that scenario fits you or a friend, then make way to a magazine rack in a good book store and search out “Good Food.” This popular publication from Great Britain is published by the BBC, and it’s just plain fun to read. It’s filled with delectable food art, tons of recipes and a generous portion of tidbits to tease the appetite in all of us. Generally speaking, the content is from the food stars of the BBC, and the accompanying articles give insight into their world of work and play. "Good Food" also has a “Reader Taste Team”, composed of random readers who have sampled some of the magazines food formulas. It follows that the team offers their opinions, a reality check for readers. Mostly, "Good Food" is a nice journey to another kitchen, a foreign kitchen, complete with stove and refrigerator ads, food advertisements and even B&B destinations. It’s fun, it’s different and it all about food. "Good Food" will tip the till at around $7.00, a very affordable vacation for any armchair gourmet.

Posted by Floyd at 12:42 PM

Beringer Gewurztraminer

Shopping for wine can be a daunting affair. So many labels, so much terminology, so many foreign names. Without a lot of tasting experience, many of us shop for the familiar labels, hesitant with the unknown. One of the most unusual, yet wonderful wines to take a taste gamble on is Gewürztraminer. Pronounced ga-verts-tra-mean-er, this wine is of German origin, and translates as spicy traminer, traminer being the original grape variety. The white wine is characterized by its distinctive character. Wine fans will tell you it has a highly aromatic bouquet, will be slightly sweet, loaded with spices and certainly full flavored.And, if you can score a 2000 Beringer Gewurztraminer from California, all those characteristics will explode on your palate with this wine that’s a circus in a bottle, and I mean that in a very positive sense.

Right off the bat, this Gewurztraminer will please the eye with its pale wheat color that possesses a distant hue of green apples. It’s clear as a bell, a flawless liquid gem. Take a whiff, and your nose will detect a fruity bouquet with hints of apricots, very ripe peaches, even some ripe cantaloupes at a fruit stand in summer. This wine has a beautiful nose. Taste the wine, and at first, its acidity will slam the roof of your mouth with flavors that then burst open at the rear of your tongue. Swallow, and the taste drapes down the sides of the mouth. The second sip can be a bit more interesting on the palate. More spice, more balance and more pleasant acidity will be apparent. There will be more flavor activity to decipher. Swallow, and the mouth is almost peppery as flavors linger and the savory sensations dwell. The finish is long and lasting with innuendos of apricots and peaches detectable. By the third taste, the mouth is awake and alert, waiting for more. I find this wine is almost better when it sits for 10 minutes or so, there’s more taste bursting in the mouth. A Beringer Gewurstraminer is a joy ride, a fun excursion for anyone with an interest in the next and the new for the palate. It’s alive and perfectly suited with spicy Asian foods, even curry dishes. Go ahead, take a chance, and try a bottle soon.

Posted by Floyd at 12:15 PM

Carrots

I love a public market. There’s something very wholesome about buying food from people who have the dirt it was grown in under their nails. And, for the most part, I’ve always found that the folks who grow the stuff, get up early, stand in the rain and bag up my choices are friendly, appreciative and as pleasant as they come. I feel good about doing business with them. Of course, not all the foods offered by vendors at public markets are grown by them all year long. But, experience has shown me that these retailers know their stock well, whether they grow it or not. Ask questions about an items’ point of origin and you can usually get the straight and the skinny. On a recent produce shopping excursion to our local Public Market in Rochester, New York, we ran across a gentleman who offered carrots, a 10 pound bag he said was closer to 11 pounds, for just $3.00. They hailed from Canada. It’s winter now, and the days are gray, the winds are chilly and the snow is beginning to be a daily part of life. Both Deb, my wife, and I were looking for some color in our diets. Carrots, here we come.

The Facts:

• As Americans, we eat close to a 100,000 bushels of carrots a day.
• These orange vegetables are a good source of Beta Carotene, which helps us see better in dim light.
• Carrots have been enjoyed by the ancient Greeks, the Romans and certainly by the Europeans, who have cultivated them since at least the 7th century.
• Carrots are available fresh all year long.
• Most stores even manage to carry fresh carrots with their tops intact.
• Carrots are also available canned and frozen.
• For the most part, carrots play a supporting role to other items on a main course dish.
• But, carrots are well suited to soups, stews and low and slow cooked braised dishes since they don’t lose their shape, color or flavor due to extended cooking times.
• January is National Carrot Month.

Posted by Floyd at 12:11 PM

Brasserie 8 ½

New York City is my baby, a complete collection of architecture, art, style, history and humanity. And food, never forget the food. On your next venture to the best city on the planet, I’d like to offer a suggestion for dinner, Brasserie 8 ½ at 9 West 57th. Street, Midtown. Just a hop, skip and a jump from the fabulous boutiques of Fifth Avenue, 8 ½ is swanky, period. You enter at street level, you’re greeted and you then saunter down a curving staircase, seduced on the way by orange, rich, sensual and inviting as you descend into this subterranean temple of gastronomy.

The cocktail lounge beckons first, where smart revelers will sip a Fellini Bellini, a very tasty champagne concoction. Step down into the dining room and let it’s glass and mirrors sparkle in contrast to the cozy booths and tables. Professional, smart staff will see to your needs without fanfare and fuss. It’s just good service is all.

We let the chef, a culinary alchemist one Julian Alonzo, create a palate journey via a tasting menu. We held on tight; this was going to be serious stuff.

Intelligent designs in glass and porcelain transported and highlighted sensuous flavors and textures from the sessions beginning to the end.

Both my wife and I swooned over an amuse bouche of New England Clam Chowder, its flavors shouting freshness as we tipped the soothing and creamy soup into our mouths.

A raw seafood appetizer quartet, food jewels of composition, was perfect.

As was the quail and foie gras, rabbit confit with homemade angel hair pasta and fussy tomatoes, it all managed to satisfy a need for culinary exploration.

Although the Chef would have continued to send out dish after dish, we begged for an end, and selected a simple (we thought) dessert of assorted cookies.

The exuberant presentation was a large white Chinese take out container, resplendent with wire handle, stuffed with pastel tissue papers. Poking out were thin sticks of various familiar cookie flavors, among them ginger snap and chocolate chip. Other tiny savories dotted the plate’s surface along with a multi-chocolate lollipop, which I selfishly devoured with my wife’s permission. O.K., so we’re out-of-towners in the big city.

But, we love to dine and explore with our palates.

At Brasserie 8 ½, we took a journey and we loved it.

Posted by Floyd at 01:48 PM

GOOD FOOD - IT’S THREE TIMES A DAY AND IT’S LEGAL