© kate krader
Locanda's Ahiram Malveau in His AC/BT Back in Black t-shirt.
© kate krader
Anyone in the NY area and inclined to buy Bordeaux might want to check out the Union des Grands Crus tasting tomorrow, held at The Four Seasons restaurant, a few blocks away from Sherry-Lehmann, which is presenting the event (tickets $75/$125). I stopped by today at the trade version of the same tasting to get a read on the 2007 Bordeaux vintage, which seems to be neither as dire as some reports would have nor as wonderful as the chateau owners might prefer we all thought.
Basically, the sweet wines from Sauternes and Barsac are lovely in '07, with layers of nectar-like flavors and distinct botrytis character (that distinctive honeysuckle-to-bitter-honey note). Standouts at the tasting included Chateau Coutet, Rayne-Vigneau, and Doise-Daëne.
The white wines of Pessac-Leognan also show well in '07, at least more consistently than the reds. Standouts at the tasting included Domaine de Chevalier, Château de Fieuzal, Château Larrivet Haut-Brion, and Château Smith Haut-Lafitte.
The '07 Bordeaux reds that I tasted were a mixed bag. The best—Domaine de Chevalier and de Fieuzal again, Pape Clément, Pontet-Canet, Léoville Poyferré, Lynch-Bages—weren't flashy, but were balanced, appealing wines supported by ripe tannins, with a kind of sneaky depth to their flavors; the not-so-good were marred by green notes and an hollowness in the midpalate that isn't particularly pleasant now and seems unlikely to improve with age, too. Of course, I tasted only a percentage of a percentage of the '07 Bordeauxs as a whole, so take any broad generalizations cautiously. Or, even better, go to the tasting and see what you think.
On Jan. 23 in New York City, Sherry-Lehmann Wine & Spirits, presents the Union Des Grands Crus Bordeaux Tasting. This is a rare opportunity to sample the 2006 and 2007 Vintages from more than 80 of Bordeaux's greatest châteaux. Winemakers and châteaux proprietors themselves will be pouring the wines. VIP ticket holders will be entered into a Special Raffle in which 6 Signed Magnums from a selection of featured Châteaux will be awarded to 6 lucky winners (Raffle Commences at 2:30pm). For VIP tickets ($125pp before Jan. 20; $150 after) and Grand Tasting tickets ($75pp before Jan. 20; $95 after); sold online at: http://www.sherry-lehmann.com/events; 212-838-7500. Event takes place at 583 Park Avenue in NYC.
© Con Poulos
Korean Sizzling Beef (pictured)
Mango-Glazed Turkey Breast
Tofu with Spicy Meat Sauce
Find more of the Best Healthy Recipes Ever here.
© Melanie Dunea
Back to the Super Brunch party. Mario will be cooking with his friends Emeril Lagasse and Michael Psilakis of Anthos in NYC (and an F&W Best New Chef 2008). We’ll all be doing a couple of our favorite dishes,” says Batali, which means he menu includes cute little sausage and pepper sandwiches, savory chestnut crepes with ricotta and Emeril’s world -famous bbq shrimp with rosemary biscuits. Besides that, Jimmy Fallon will tell jokes, Jimmy Buffet will mix some cocktails and some singers will further entertain the party (more on that soon). Tickets are pricey—$1,000 each, available here—but all benefits go to both the Mario Batali Foundation (which empowers children) and the Moyers Foundation Camp Erin (which helps kids deal with death). Besides, it will also be your chance to mingle with a bunch of hungry athletes, including a few Jets, if they’re not too busy focusing on the big game. After all, they’re fans of Mario’s. Both coach Rex Ryan and quarterback Mark Sanchez have been spotted at Babbo during the regular season.
In February, New York City will get Jean-Georges Vongerichten's take on farm-to-table cuisine at ABC Kitchen, a roughly 150-seat café inside ABC Carpet & Home that will serve breakfast, lunch and dinner and fresh juices at a juice bar. Vongerichten is working with ABC CEO Paulette Cole on the design, sourcing as locally as possible; that includes plates from Bella Porcelain, made by Cole's childhood friend Jan Burtz. (There are a few exceptions: The bar is made out of a church altar from Mexico.) The menu is still in progress, but Vongerichten would like to source all ingredients from within 100 miles of the store. Dishes will be dead simple, Vongerichten promises—mostly ones he makes for his own family. "We want to do what Alice Waters did in the 1970s," he says. "Handwritten menus, changing daily, seasonal food." Chef de cuisine Dan Kluger won't churn his own butter, but he will make his own yogurt: They had a test batch in the oven when I stopped by yesterday. Pictures after the jump.