Mionetto Introduces a Luxurious Limited Edition Super Dry Prosecco

Mionetto Introduces a Luxurious Limited Edition Super Dry Prosecco

 

If you’re a Prosecco drinker but sometimes wish there was a dryer, more clean and crisp option, this limited edition Cuvee Anniversario is outstanding and absolutely worth checking out – and at $25 SRP, a great value.

And shout out to Mionetto and CreativeFeed for hosting such an informative tasting event last week at Del Posto in NYC.

  • The tasting was led (in Italian) by Alessio Del Savio, Chief Winemaker at Mionetto and translated, with great humor and aplomb, by Enore Ceola, Managing Director and CEO of Mionetto USA.
  • As you can see from all the glasses in the photo above, our tasting was comprehensive and we explored many different stages of Prosecco-making, culiminating in the Cuvee Anniversario tasting.
  • My biggest learning, besides how extraordinary a pristine, bone-dry Prosecco can be, was that Proseccos are NOT AGED. If you do happen to be served a Prosecco that has a strong yellowish hue, send it back immediately, it means it’s old.

Read on below for more on Base Wines, Friendship Wine, and most especially what went into creating the Cuvee Anniversario Prosecco.

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The Cod House: Best Meal While in Paris, Awesome

The Cod House: Best Meal While in Paris, Awesome

 

Just back from Paris and must do a shout out to The Cod House, a Japanese tapas restaurant that opened a month ago.

It’s in the 6th arr. and totally fabulous. The food was delicious and the vibe and design very chic – and very instagrammable. What I particularly liked was that it looked neither French nor Japanese. I went for lunch and it was not too busy. However, I hear at dinner it can get slammed – and no reservations!

If you are going to be in Paris and like Japanese cuisine, check it out.

  • I had three dishes: the yellowtail with jalapeno, the black cod roll with miso and the eggplant (which was amazing!).
  • They suggest ordering three dishes per person but anybody with a typical American appetite might want to order a bit more.
  • It’s a little spendy but so worth it. Highly recommend.

I took Uber everywhere but if you’re metroing it, it’s right by the Odeon station.

See below for more photos.

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Time Out Market: Opening in Miami in 2018

Time Out Market: Opening in Miami in 2018

 

Time Out has been my go-to for everything cool for years: restaurants, bars, neighborhoods, retail, travel. How did I not know they’ve gotten into the food hall business?

  • They opened their first food market in 2014 in Lisbon and it’s been a smashing success.
  • Last year it became the number #1 tourist attraction with 3.1 million visitors.
  • Time Out’s CEO, Didier Souillat, a Harrods vet, has a retail background which he seems to be parlaying into the retail food biz to great acclaim.

The second Time Out Market location will be in Miami/South Beach, opening next year. There are also plans in the works for a Boston location.

  • For Miami, they’ve just announced the first seven of 17 restaurants going into the market, mainly local favorites including Pubbelly founder José Mendín (who plans to be cooking) as well as Maria Orantes, the 25-year-old pastry chef from Pubbelly who is considered a rising star.
  • All the dishes at every restaurant will be served on china with silverware and Time Out’s mandate is that each meal — with a main entree and a drink — cannot cost more than $20.
  • The Miami market will also have a pop-up space called demo kitchen, where a rising chef can try out a niche idea.
  • Restaurants will have one-year leases they can renew, and they will likely change often as the trends change.
  • Time Out’s food hall idea is giving independent restaurants a way to to combat exorbitant rents and return to Lincoln Road.

But Miami is also getting another major food hall – this one from New Orleans. Read on below.

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$38 for a Bloody Mary? I’m Calling BS on this Absurd Tourist Trap

$38 for a Bloody Mary? I’m Calling BS on this Absurd Tourist Trap

$38 Bloody Mary

 

I’ve been reading about the new Aviary Bar (brought to us by Grant Achatz from Chicago). It recently opened in the Mandarin Oriental Hotel at Columbus Circle.

Strangely, try as I might, I just can’t whip up any enthusiasm to check it out. I’ve asked a few friends and they seem to be equally unenthused. Everything I read suggests it’ll be incredibly pretentious. Besides dropping hundreds of dollars on a cocktail and a few tidbits of food, it also sounds like it will be a huge hassle to get in.

That said, from a trend perspective I am intrigued by the “In the Rocks” cocktails where the drink is served inside an actual ice sphere that’s broken open at the table (see pic below).

I am curious at my attitude about it. Normally,  I can’t wait to check out new things but in this instance it is just not speaking to me. Feels like there is too much artifice involved.

Some of it may also be that I am drinking less – altho this might be the perfect place for me, since I could only afford one or two cocktails.

Perhaps the casualization of hospitality has sunk its tentacles into me too deeply. Most restaurants today – including very good ones – are very informal. In today’s more relaxed environmont, the Aviary sticks out like a sore thumb. It just annoys the hell out of me and I need to get to the bottom of it.

While I try to figure it out, see pics below of the Aviary and its cocktail offerings. And check out their website, I’ll be the first to admit it’s the most gorgeous food porn.

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2017’s Most Popular Restaurant Trends

2017’s Most Popular Restaurant Trends

 

Can’t believe the year’s almost over. And you know what that means for us trend people?  It’s time to look back in order to look forward!

Here are the top 5 restaurant trends that have been on my radar. And I anticipate these will all live to see another year. Although, some have a longer shelf life than others.

Trend #1:  Pink

Millennial pink is everywhere – but especially in female-skewing spots. I’ve never seen food and fashion so closely aligned.

  • I first became aware of it at Brooklyn’s Carthage Must Be Destroyed (pic, upper left) but it has spread far and wide. It’s very inviting.
  • Pink has a feel-good vibe that conveys fresh, healthy, stylish and fun – and is perfect for the instagram world we live in. That said, it also strikes me as being more of a fad than a trend.
  • I anticipate pink will continue to be popular through 2018 but not much longer. It will look extremely dated the instant its expiration date comes due. Some prognosticators indicate lilac will usurp pink – I am not so sure. Walking into a lilac room does not have the same impact as pink.

Read on below for more trends.

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Restaurant Norman at A/D/O in Brooklyn: My New Foodie Crush

Restaurant Norman at A/D/O in Brooklyn: My New Foodie Crush

 

Stumbled across Norman recently while checking out A/D/O – the creative workspace and start up accelerator funded by Mini/BMW in Greenpoint.

Had lunch there twice (amazing). And just got my reservation for their inaugural orange wine dinner series starting November 1.

Here are more details on the menu as well as background on Norman:

  • Norman is a contemporary restaurant, cafe, bar. It has a stellar in-house bakery.
  • Open for breakfast, lunch and dinner
  • Standouts on the menu include:
  • Buffalo milk yogurt (made in-house and absolutely sublime). It’s served with rhubarb preserves, sunflower seed granola and lemon verbena. Reminded me of the skyr yogurt panna cotta I had while in Iceland
  • Cured Salmon served on the most phenomenal Oland wheat bread bun (baked on-premise) and served with cream cheese and pickled beets
  • Slow Roasted Pork Sandwich with salted cabbage, pickled carrots, dijonnaise and again, served on their home-baked wheat bread bun (photo below)
  • The dinner menu is a bit more challenging but I’m intrigued to check it out.
  • The restaurant was conceptualized by Fredrik Berselius (owner/chef at Aska) and Claus Meyer (culinary entrepreneur, owner Agern and the Great Northern Food Hall in Grand Central Station, co-owner of Noma!)
  • Restaurant was designed in collaboration with nARCHITECTS and Christina Meyer Bengtsson (Claus Meyer’s wife)
  • Norman is centered around an open kitchen with a long marble bar, detailed tiling and soaring windows overlook Wythe and Norman Avenues.
  • Chef is Andrew Whitcomb (formerly of Colonie)

Read on below for two other new indulgences on my radar – an amazing new bakery (and instagram hot spot) and a “treats” shop within the new Kith Emporium. Both opened last week. Also more photos of Restaurant Norman at the end of the feed.

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Sunday Supper Club: Let’s See if This New Tradition Catches On

Sunday Supper Club: Let’s See if This New Tradition Catches On

 

A few years ago, I organized a Sunday Supper Club: Summer Series held every week in the garden of the Standard Hotel East Village (pic upper left). It was my friend Nystrom’s idea – apparently it’s a southern thing. Once the summer passed, however, Sunday Suppers fizzled out.

Now I’m trying to bring them back. Sent out invites for this month’s dinners and fingers crossed there is sufficient interest.

  • Based on early feedback, I’m optimistic this can be turned into a monthly, if not weekly, event.
  • It’s a great way to update and refresh our networks- and it’s fun!
  • If it works out as intended, Sunday Supper will be THE way to kick off the week. Friends will tell friends and people will want to get on the invite list.
  • It may also inspire others to start their own Supper Clubs
  • I’ll report back and let you know how it is working out

Read on below for more details should you want to organize your own supper club dinners.

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Culinary Medicine: Just What the Doctor Ordered

Culinary Medicine: Just What the Doctor Ordered

 

Culinary Medicine has become a hot topic at medical schools over the last few years. It blends the art of food and cooking with the science of medicine.

Tulane University School of Medicine launched the nation’s first culinary medicine program back in 2012. Since then 10 other medical schools have licensed the curriculum.

What we eat has been linked to many of our most prevalent diseases e.g. diabetes, high blood pressure, strokes. Culinary medicine programs provide doctors with invaluable cooking know-how directly tied to health.

  • Providing primary care clinicians with a knowledge base of diet, lifestyle, and nutrition, and how they relate to disease.
  • Teaching modules are from a food-first perspective with an eye toward what patients face day-to-day when trying to make substantive change in their lives.

The American College of Preventive Medicine (ACPM) is also now offering a new continuing medical education course on culinary medicine and the clinical practice of helping patients use nutrition and good cooking habits to restore and maintain health.

  • Culinary Medicine recipes and cooking techniques follow a high fiber plant-based diet and are achievable with low income to moderate budgets and amid time constraints.
  • In addition to the course, recipes and instructional videos have been made available for all medical professionals and their patients.
  • These resources are helpful for patients who want to start cooking healthy meals at home and need clear examples and demonstrations.

Read on below for more on how interest in Culinary Medicine is spreading around the country based on Tulane’s success.

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