Interesting article on Yahoo today (by way of AFP) about Diageo Chateau & Estates's apparent decision to get out of the Bordeaux market and what's likely to happen to Bordeaux prices as a result. Necessary reading, if you drink or collect Bordeaux!
A month before the
bow out of the 26.2-mile race due to an injury, manager Jordan Salcito did him proud by clocking in at 3:37:05, which qualified her for April’s .
Here, Salcito’s highs and lows.
Low: “The walk to the UPS trucks after the finish line to pick up my things. At
that point, the adrenaline was gone and my legs had become cement blocks.”
High: ”My husband, wine guy Robert Bohr, sprinted out of nowhere with a bottle
of Clif Quench at mile 24. That, and 'Eye of the Tiger' on repeat, kept me
going strong those last two miles. Post-race, Robert had made a reservation at Blue Hill Stone Barns where we opened a jeroboam (a 4.5 liter bottle) of 1980 Gruenchers from Domaine Dujac.”
© Gentl & Hyers
© Tina Rupp
• Coupe: 10 superb cocktails for the coupe like the margarita-like Flor de Jalisco and the grapefruity Hemingway Daiquiri
• Rocks: 10 outstanding cocktails for the rocks glass like the Manzarita, a tequila smash prepared with apple juice and cinnamon (pictured), and the citrusy Hibiscus Petal
• Highball: 10 terrific cocktails for the highball like the almond-flavored Fog Cutter, a classic tiki drink, and El Gusano Rojo, prepared with ginger beer and mezcal
• Martini: 10 exceptional cocktails for the martini glass like the classic martini and the lemon-basil martini
• Flute: 7 great cocktails for the flute like the Americana, prepared with Champagne, bourbon and sliced peaches, and the minty Champagne mojito
© Tina Rupp
After running my first New York City Marathon last Sunday, I’ve been swapping marathon highs and lows with fellow food-world runners. I had a freakishly great race and crossed the finish line in three hours and 21 minutes, with my only low being post-race muscle pain (I’ve been recovering with a marathon week of eating and drinking). Others weren’t as lucky. Daniel Humm of NYC’s Eleven Madison Park had to pull out of the race due to a stress fracture. Here, some other tales from marathon newbies and vets:
Bobby Stuckey, sommelier of Frasca Food and Wine in Boulder, CO
Stuckey, an insanely speedy runner, hit up L’Artusi the Friday night before the race and was spotted eating at Marea on marathon eve.
Low: “Mile 23. My world just got really small and I knew that I needed to dig deep.”
High: “Looking up at the JumboTron and seeing an American wine almost brought me to tears.”
Finishing Time: 2:47:23
Joe Campanale, co-owner and sommelier of L’Artusi and Dell’anima, NYC
Not only did Campanale lose 15 pounds and three toenails while training, he also raised almost $14,000 for his charity, Team Hole in the Wall Gang.
Low: “I had a stomach virus that stayed with me for pretty much the whole race.”
High: “Coming off the 59th Street Bridge and running up 1st Avenue feels like walking onto the field in the middle of the World Series."
Chef Olivier Muller, DB Bistro Moderne, NYC
The marathon newbie raised $12,000 for the charity Malaria No More.
Low: “At mile 22 I had a huge cramp. My left leg just stopped mid-stride.”
High: “After the race I had 15 friends waiting at my apartment to celebrate. We ate cheeses, charcuterie, beef short ribs, coq au vin and spaetzle and washed it down with red wine.”
Joe Bastianich, restaurateur and winemaker
After losing an astonishing amount of weight by running, Bastianich has become a marathon regular.
Low: “Running on Fifth Ave up the hill that you never knew existed, passing by the homes of every rich person in New York.”
High: “Floating over the Verrazano Bridge on pure adrenaline.”
© kate krader
Chef Nick Anderer, right, gets ready to try some pasta at Maialino.
In the kitchen, chef Nick Anderer is testing the menu, including stracciatella alla romana (Italian egg drop soup), braised artichokes, divine house-cured salt cod fritters and cacio e pepe ("salt and pepper") made with hand-cut tonnarelli pasta. Me, I loved it. But Anderer and Union Square Cafe’s überchef Michael Romano—who was there in a chef's jacket—thought the pasta could be less chewy, the sauce creamier. So, will Anderer try to recreate the pasta setup at Babbo, where he used to work and where Bill Buford tagged him as "the pasta guy" in his book Heat? “Absolutely not. It’s amazing there, but no.”
© Christopher Downs
St. Francis restaurant in Phoenix.
I recently came back from Phoenix, where everyone is buzzing about a new restaurant called St. Francis. Chef-owner Aaron Chamberlin (who trained with Michel Richard, Jean-Georges Vongerichten and Nancy Oakes) spent nearly three years searching for the perfect spot, finally buying and renovating a midcentury Harold Ekman building on Camelback Road. With the help of his dad and brother, he’s created a hip, industrial-style space with a two-story, window-faced garage door that opens the bar to the outside. There are homey touches, too; his grandmother's old silver spoons are embedded in the stone walls and chairs from San Francisco's old Rubicon restaurant space. There's also an enormous wood-burning stove. The affordable menu balances healthy dishes, like the sweet-and-spicy Forbidden Rice Bowl, with decadent ones, like a French Onion Burger topped with an onion ring, smoked bacon, Gruyère and homemade French Dip. With Pizzeria Bianco just a few blocks away, uptown Phoenix may be Arizona’s next cool food 'hood.
© Christopher Downs
Chef Aaron Chamberlin.