Tag Archives: wine

NIBBLES

Bowen’s Wharf Seafood festival returns

PROVIDENCE – The Bowen’s Wharf Seafood Festival returns Oct. 14-Oct. 15 from 11 a.m. to 5 p.m. The event offer fresh local seafood, signature cocktails and cold beer along with live music and family events. Proceeds from the festival benefit Oliver Hazard Perry, Rhode Island’s new 200 ft. official sailing education vessel berthed at Bowen’s Wharf Marina and available for visits. Admission is free and food and beverages may purchased at participating vendor booths. Go to http://www.bowenswharf.com.

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The Spirit(s) World – Don Q Pina

PONCE, PUERTO RICO – Destilleria Serrallés Inc., producers of Don Q,, Puerto Rico’s number one rum, is releasing its fifth flavored expression – Don Q Pina

The newest spirit is delicately crafted with aged rums ranging from one to one-and-a-half years in American white oak barrels and infused with 100% natural pineapple juice to obtain a unique tropical expression that also carries the smoothness, versatility and character of Don Q rum.

Roberto Serrallés, sixth generation rum maker, Jaiker Soto, Master Blender, and Silvia Santiago, SVP of production at Destilería Serrallés, teamed up for the crafting of the new spirit that captures the fresh and bright flavors of Destilleria Serrallés’ native island fruit with Don Q’s aged rum.

Savor it in refreshing summer cocktails, the company says. The balanced, bright citrus notes and subtle pair well with coconut water for a modern, low-cal version of the famous Piña Colada, Puerto Rico’s national cocktail.

Don Q Piña is also a perfect match with natural juices for sophisticated cocktails evoking the festive taste of the tropics. No artificial flavors or colors are added to this dry, well-structured, rum, and most recent addition to Don Q’s family of naturally flavored rums, including Coco, Limón, Mojito and Pasión It blends rums aged from one to one and a half years and is 60 proof, 30% ABV.

Food pairing recommendations include rich, sweet and spicy flavors such as Polynesian, Thai or Chinese as well as Latino recipes.

“Don Q Piña is another example of how our team at Destilería Serrallés continues to innovate and expand our brand’s portfolio, while preserving the exceptional character that has been the hallmark of Don Q, Puerto Rico’s number-one rum” declares Roberto Serralles.

 

 

Culinary Fight Club launches in Boston

BOSTON – Culinary Flght Club breaks ground here with Pork — It’sMore Than Bacon this week on Wed., April 26 at Mayflower Brewing Company in Plymouth from 6 to 9 p.m. It’s seeking what it calls the “Culinary Talented” here who can create the perfect bite in 60 minutes.The “Bring your best tasting palates out,” the event urges Bostonians. “We want to see all you Bostonian pork lovers put your Taster’s Choice vote in for your favorite bite!” Contestants range from home cooks to executive chefs who choose from 15 provided ingredients. The audience and judges vote and decide the winner. They competitors choose ingredients from the pantry in 45 seconds and have 60 minutes to create the dish that represents their take on the competition’s monthly theme.

The event sponsor is Reinhart Foodservice.  To compete or attend go to http://culinaryfightclub.com/contact/

 

Wine of the Week – La Copa Vermouth

The Gonzalez Byass portfolio adds La Copa Vermouth, a blend of 8-year old Oloroso and Pedro Ximénez from the century old cellars in Jerez.. It’s a classic aperitif that is based on recipes from the 19th century,

To preserve and recover traditional techniques, they sourced their archives and used Oloroso and Pedro Ximénez sherry from their soleras in Jerez, Spain.
The sweet sherries macerated with aromatic spices and botanicals such as wormwood, clove, orange peel, nutmeg, angelica and quinine, creating a wine with both the flavors of classic Vermouth and undertones of Oloroso and Pedro Ximénez sherries.

The result is a sweet vermouth that works well in classic mixed cocktails such as the Negroni or by itself on the rocks. The winery chose the opportunity to revive “an original and distinctive brand – La Copa,” and adds that today, vermouth consumption is “on-trend”  in Spain and this new classic aperitif gives mixologists the opportunity to create both old and new cocktails.

 

Wine of the Week – Domaine De La Réserve D’ O 2012

Domaine De La Réserve D’O  comes from the Languedoc region of France where former wine shop owners Marie and Frederic Chauffray are producing beautiful wines with rich intensity. The 2012 received 92 points from Robert Parker’s Wine Advocate.The wine is aged in unlined concrete tanks  and is biodynamic and organic. The grapes are biodynamically farmed in the sub-region, which receives a Mistral wind  off the Mediterranean.
The grapevines are 30-plus years old and are certified organic. Cooler nights and hot sunny days help balance the acids and sugars in the grapes.

This wine is 14 percent ABV. It’s fruity, rich flavors and intensity make it a special wine for either every day drinking or celebratory occasions. Today, Terrasses du Larzac in the Langeudoc-Roussilon has been approved (since 2014) for appellation status. 20170317_151204.jpg

NIBBLES

 

 

Burtons Grill takes a new approach with its units

BOSTON – Burtons Grill & Bar is taking a new approach to the restaurant experience in its 12 units along the East Coast from New Hampshire to Florida. Their new 360 degree lifestyle approach addresses six ‘pillars’ created to engage more fully with customers. The pillars include Culture, Community, Family, Culinary, Education and Health & Fitness. The restaurants can be more than places to dine, and can educate, entertain and be the gateway to other experiences, says Vice President of Operations Denise Herrera. Go to www.burtonsgrill.com.

Boucherie opens French brasserie in NYC

NEW YORK – The Group, the team behind this city’s Akashi, Dominique Bistro and Olio e Piu, opened Boucherie, a French restaurant celebrating timeless French traditions, specializing in superior quality prime meats and a dedicated Butcher Counter. Executive Chef Jerome Dihui, formerly chef de cuisine for Keith McNally’s Pastis, oversees a menu of traditional bistro fare. Visit www.boucherie.nyc

 

static1.squarespace.pngBistro Duet comes to Arlington, MA in old bank

ARLINGTON, MA – Bistro Duet, a new French restaurant here by partners Wayne Duprey and Chef Cyrille Couet, is serving contemporary French fare and recently added Sunday brunch. The restaurant seats 110 people. Check out www.bistroduet.com.

VERTS Mediterranean to debut in NYC

NEW YORK – Continuing an aggressive expansion in the Northeast, VERTS Mediterranean Grill recently opened an initial NYC units at 24 East 23rd St. as part of its plan for more than 200 by 2020. The Flatiron District unit offers online ordering for easy pickup. Check out www.eatverts.com.