Yinz ready for the Superbowl?

As a Pennsylvania native, and graduate of the University of Pittsburgh, I definitely root for the black and gold. We'll definitely be waving the Terrible Towel on Sunday afternoon, and maybe enjoying some of the following to get us in the spirit of the 'burgh:

* During my years in Pittsburgh, I was a huge fan of the immensely popular Primanti Brothers, especially since one was located steps from campus. Their sandwiches, filled with French fries and coleslaw, are a fantastic blend of crunch, tang, grease, salt, meat and melted cheese. Mmmmm... So I was thrilled to read the Food section this week and see their take on the classic.

* For an alternative to the French fry, whip up some pierogies (fried, or or sauteed them with butter and onions...). The potato and cheese filled pockets are great dipped in sour cream and chives. Not up to making them from scratch? Mrs. T's are the most widely available in the store. (For the record, Pittsburghers eat 11 times the amount of pierogies as other Americans.)

* To wash it all down, you have several options. Iron City Brewing Company declared bankruptcy, but was bought out by Unified Growth Partners and should return soon to full production. They make Iron City Beer (a macro-style pilsner), I.C Light, Augustiner and Augustiner Dark. Rolling Rock, made in nearby Latrobe, makes a regular and a light lager, also available in 7 oz. "pony bottles"--great to keep in an ice bucket during the big game. Their smaller size means they'll stay cold until the last swig.

Of course, this is nowhere near a definitive list--just a few suggestions of the local fare to whet your whistle. Go Steelers!!!

Invisible Italy

Pretty appropriate for this week, as I taste through lots of Italian wines, many of which are not widely known--my latest Vino column for Northern Virginia Magazine features some off-the-beaten-path bottles from Italia.

Vino 2009

I'm in New York City this week, attending Vino 2009--the first industry convention of Italian wines in America. Five Italian wine regions are represented: Abruzzo, Calabria, Lombardia, Toscana and Veneto. It's an exciting, educational trip where I get the chance to taste some of the best juice coming out of the country right now, and meet some of the movers and shakers in the Italian wine world--fellow writers included.

Last night, I went to a dinner at Le Cirque featuring Tuscan wines (the 2004 Castello Romitorio Brunello di Montalcino--just released earlier this month--was amazing...) Today I attended a seminar of Veneto wines to taste some Proseccos, Soaves, Bardolinos and Amarones. One highlight for me was the Gorgo Bardolino Superiore 2006 DOCG. It's got intense color--much more so than Bardolinos produced in the past. There was some lovely cherry and plum on the nose, and a velvety full bodied flavor that finished nice and smooth. At $15 a bottle retail, you could afford to stock it as a red house wine and still have enough left over to buy the ingredients to make a dinner to go alongside it, even in this market.

Tonight there was a dinner at the Rainbow Room honoring those who have promoted the Italian wine industry in the U.S.. hosted by my Windows on the World Wine School teacher (and inspiration to enter the wine field...) Kevin Zraly.

Molto bene!

Do you fondue? I do.

About this time every year I pull out my fondue pot and plan some cozy, relaxing dinners by the fire. I have a pot that uses Sterno, and one that uses a votive (good for dipping strawberries or pound cake into melted chocolate...) Still, my favorite is my electric fondue pot, which maintains a perfect temperature the whole meal through (no worrying about running out of Sterno, or having to put it back on the stove for a few minutes because it cools off.) The electric baby makes it through the entire meal each time, its stainless steel finish looks handsome on the table, it's large enough to accommodate 4 or 6 fondue-ers, and it's easy to clean. (Mine's made by Rival, but other manufacturers make them as well.) And it also comes in handy as a deep-fryer in a pinch--we've made some delish doughnuts in it...

I love making a court bouillon, with beef broth, red wine and fresh herbs, in which to cook veggies and beef, and a cup of the savory broth is a great way to end the meal. But nothing beats hot oil for searing pieces of filet, and making crispy potato wedges and singed broccoli.

An article I did about fondues, including wine pairings and some dipping sauces we've concocted, was posted the other day on Wine Enthusiast. Check it out, and plan your cozy fondue dinner...after all, the weekend is only a few days away.

Hail to the Chief, the chef and the winemaker

I'm glued to the TV right now, watching servers pour the Duckhorn Vineyards Sauvignon Blanc that will be served with the Inaugural luncheon's first course--seafood stew. For all the wine and food details, check out my just posted article.

Still no plans for this evening? Welcome the new POTUS with the H2M guys

Living in Northern Virginia, I feel so close...yet so far...to the events unfolding today in DC. But it would have been pretty much logistically impossible to see the events live, so I'm happy to be watching them from my warm and cozy family room...

If you are lucky enough to be in the District, and didn't snag a ticket to one of the official Inaugural balls (which I've read are obnoxiously overcrowded anyway, with little food beyond peanuts or stale cheese and crackers, and a cash bar of what I can only imagine would be sub-par booze...) here is a much better option for cocktail lovers:

Hummingbird to Mars Presents: Secret Service Ball

Cleverly hidden on the second floor of Bourbon in Adams Morgan
January 20, 2008, 7 P.M. to 4 A.M.

"Cock-tail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters. It is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head." - Balance and Columbian Repository, May 13, 1806

The H2M boys are at it again! They'll be behind the stick serving classic cocktails and punches with a little help from featured bartenders Chantal Tseng (Tabard Inn) and Gina Chersevani (PS7). To obtain a ticket visit Bourbon (Adams Morgan) and with your round order a Sherry Cobbler. No Sherry Cobbler will be forthcoming, but you will receive a ticket for the ball. Now that's what we call "counter intelligence"! Act now. Tickets are limited. If you cannot pick up a ticket send an email to Derek Brown at derbrown@gmail.com.

At the ball, they'll have classic electioneering potions along with a suggestion bowl for Obama's official cocktail. Drop a note as to what you think it should be. Metrocurean's own Amanda McClements will announce the winner during her annual "State of the Cocktail" address. Dress is casual but feel free to go all out.

Have fun, and cheers to Obama!!!

War and Peace Meets the Martini

I dined a few weeks ago at the recently opened DC location of Michael Mina's Bourbon Steak, where the poach-first-in-butter-and-shallots-then-sear method of preparing steaks will leave any carnivore in red meat bliss...

Perhaps just as enticing to me was the presence of their bar book (not the one pictured above, but similar). While it's hardly uncommon to see thick leather-bound wine lists in restaurants (especially high-end steak houses...), the drinks menu is typically relegated to one or two pages. Not at Bourbon Steak. Classic cocktails, inspired takes on them and brand new cocktails are arranged by type of drink (for instance, you can get a classic martini; the drink that inspired it--the Martinez; as well as a smoky and seawater martini.)

Being a cocktail writer (and lover), I was giddy with excitement at all these choices. (I finally opted for the Scottish Mule--a Moscow Mule variation with Hendricks gin, cucumber slices and ginger beer, which was quite tasty, and prepared my stomach for the onslaught of food that was to come.) However, I can't help but wonder if too many choices may be overwhelming for some guests, making them close the menu, throw up their hands and order a glass of wine.

I asked Noah Ellis, Beverage Director for the Mina Group, about the philosophy of their bar books. He said that they tend to vary a bit from location to location (DC, for example, has a lot of what he calls "strong brown drinks", while Miami's list favors juice-based drinks.) He also told me that the book is not meant to compete with other similar DC restaurants, but with noteworthy, stand out bars like The Gibson and Bar Pilar.

The most popular drinks so far at DC's Bourbon Steak have been the Corpse Reviver #2, the Martini, the Vesper and any in the sours category. Some guests even go through the list and pick out the drinks they plan on having during the next several visits (I'm in awe, especially right now, of anyone with the financial means to plan several trips to this pricey spot...)

Stop by and order one or two of their well-made drinks. Oh, and while you are there, try the steak.

Zola Wine and Kitchen

I got the chance last night to check out Zola Wine and Kitchen--the restaurant's full-service wine shop, chef's test kitchen and site of cooking and wine classes. Just a short walk away from Zola and the International Spy Museum, at 505 9th Street NW, the space is sleek yet welcoming.

The wine shop boasts a lot of offerings (about 60%) under $20. TV monitors over wine shelves play video and pictures of the food that best goes with the wines underneath (one monitor showed pics of lambs, while another touted wines that come from all over the U.S. And the categories will periodically change based on season, holidays, etc.) Wines are also grouped from lighter to heavier body--clever red lights under the shelf give a clue as to the juice inside, with darker lights meaning fuller-bodied red wines. Themed wine classes are held in the shop itself, as well as next door in the test kitchen area.

Speaking of the test kitchen, here guests have the opportunity to attend weekly cooking classes, running from one to two hours in length. Prices for individual classes range between $70 and $120 per person depending on the course. Additionally, each participant receives 10% off any wine shop purchases made during the day of his or her class (oenophiles will be happy to know that students can also sip wine during the cooking classes.) A large dining table with a flat screen TV makes this a great spot for corporate events as well.

Current Zola Wine & Kitchen cooking classes include:

Wednesday Series, featuring Italy
Wednesdays, beginning on January 14th
6:30 pm to 8:30 pm
$70 per person, per class
$250 for four sessions

The series will feature authentic Italian ingredients from Cinghiale (wild boar), local free-range Veal, Branzino and Octopus to homemade Antipasti, Pasta and Pizza.


Sunday Supper
Saturdays, beginning January 17th
11:00 am to 1:30 pm
$120 per person

Students in these classes prepare a seasonal Sunday Supper for four people, to take home. Menus will include hearty soups, classic roasts and braises with veal cheeks and short ribs, winter vegetable accompaniments warm desserts such as pear clafoutis and apple cranberry crisp.

Zola Wine & Kitchen is owned and operated by a partnership between Dan Mesches, the president of Star Restaurant Group, LLC, and The Malrite Company. For more information about the cooking classes at the new Zola Wine & Kitchen, please contact Denielle Vendetti, the Special Events Planner, at (202) 654-2855 or dvendetti@zoladc.com.

Korbel Inaugural Cuvee

Ok, so I'm unable to get my hands on a bottle of the Korbel sparkling wine that will be served at the Inaugural luncheon next week. But I did find out some info about it. It's got a commemorative neck label and the Inaugural seal, and the back of the label reads:

"This cuvée of Korbel Natural California Champagne has been specially created for the 2009 Presidential Inauguration. It is an occasion rich in tradition and celebration, as a nation looks forward to the promise of the next four years. Now, more than 200 years after George Washington made his commitment to our country, Barack H. Obama II will recite the same solemn oath on the steps of the Capitol as the 44th President of the United States. Korbel is pleased, proud and honored to be a part of this historic event. "

2009 marks the seventh Presidential Inauguration in which Korbel Champagne Cellars, has been selected for this prestigious honor. This Korbel tradition began in 1985 with the inauguration of Ronald Reagan and has continued through the inaugurations of George Bush in 1989, Bill Clinton in 1993 and 1998, George W. Bush in 2001 and 2005, and now Barack Obama.

"Such an historic celebration deserves to be toasted with American champagne with roots in our country’s most memorable occasions," observed Gary Heck, President and Owner of Korbel Champagne Cellars. "We are honored that Korbel will once again be on hand for this tradition."

Established in 1882 in Sonoma County’s Russian River Valley, Korbel Champagne Cellars produces the United States’ most popular méthode champenoise champagne. Owned and managed by the Heck family since 1954, Korbel currently makes seven champagnes and a limited amount of still wine.

What they'll be noshing on on January 20...

Friday they released the menu details for the Inaugural luncheon, catered by Design Cuisine:

The 2009 Inaugural Luncheon Menu

First Course
Seafood Stew
Duckhorn Vineyards, 2007 Sauvignon Blanc, Napa Valley

Second Course
A Brace of American Birds (pheasant and duck), served with Sour Cherry Chutney and Molasses Sweet Potatoes
Goldeneye, 2005 Pinot Noir, Anderson Valley

Third Course
Apple Cinnamon Sponge Cake and Sweet Cream Glacé
Korbel Natural “Special Inaugural Cuvée,” California Champagne

I'm currently working on a piece about the reasons for the above choices (so if you are on Obama's inaugural team, please contact me--I'm having a bit of a hard time getting someone to get back to me, go figure...). While none of the choices is particularly noteworthy or trendy, I imagine the point is to select things with a decidedly historic and American flair--especially considering guests will dine off replicas of Lincoln's china.

This marks the seventh Inauguration that Korbel has been served, starting with that of President Reagan in 1985.

Indio Spirits

A month or so ago, I got my hands on some sample bottles of Indio Spirits vodkas. Founded by John Ufford in 2004, these spirits are now distributed in 20 states, with more coming on in 2009. (DC and Maryland aren't on the list, but soon Virginia will be...)

The company makes a regular vodka, which won a silver medal at the San Francisco World Tasting Competition, as well as some flavored varieties. I've never been a big fan of berry-infused spirits, but the Oregon Marionberry is sweet but still palatable (it would be nice in a Cosmo-like cocktail.) Their Blood Orange is citrusy and true to life (to me it tastes a lot like Absolut Mandarin.) Truth be told, the Lemongrass Lime smells a bit like cleaner (as so many lime-based spirits do, in my opinion...), but the flavor is tart and refreshing. Finally, their Wasabi vodka has got a definite kick, and would make a mean Asian-flavored Bloody Mary.

You can get more info, including recipes and distribution, on their website. (FYI--they also produce a gin and a whiskey.)

The best of Loire Valley reds...in one bottle

I really enjoy Loire Valley wines...especially a crisp Sancerre, or a lovely, aromatic Chinon. Last night I opened up a bottle of Le Clos Delorme Valençay Rouge, which for $20 includes (in my opinion) the best of what the Loire has to offer in a red wine. It's produced in an appellation southeast of Touraine, (Valençay is in between Vouvray and Sancerre), and is a gorgeous blend of Gamay, Malbec (locally called Côt), Pinot Noir and Cabernet Franc. Each grape gives a bit of its own style—spice and tannin from the Malbec, bright fruit from the Gamay, a touch of earthiness from the Pinot Noir, and a whiff of floral aromatics from the Cab Franc. The result is a fragrant and immensely quaffable wine. (Don’t be afraid to slightly chill it, by the way, as you would a Gamay-based Beaujolais.) Valençay happens to be the only French AOC that produces both a cheese and a wine, and it’s no coincidence that enjoying them together is recommended (the cheese of the same name is a mold-ripened chevre, distincly identified by its pyramid shape covered by an ash mold.)

Inaugural themed cocktail seminar

Feeling patriotic because of the upcoming inauguration? Thirsty and curious, too? Then don't miss the upcoming "Presidential and Political Libations in American History" cocktail seminar. Join Derek Brown and Phil Greene of the Museum of the American Cocktail, renowned bartender Nick Wineriter of Rock Creek, and Mount Vernon curator Dennis Pogue, in this 90 minute discussion of notable cocktails and libations throughout American history, beginning with George Washington's rye distillery at Mount Vernon, up to the present era. Sample classics such as the Ward Eight, the Rickey, the Bronx Cocktail, the Daiquiri, Navy Grog, and others, along with appetizers. Here are the details:

When: Tuesday, January 13, 2009
What time: 6:30 - 8:00 pm
Where: Rock Creek Restaurant Mazza Gallerie, 5300 Wisconsin Avenue, NW (next to movie theatre), Washington, DC 20016 (Friendship Heights Metro Station, Jenifer Street exit, parking available in Mazza Gallerie parking garage)
How much: $35 in advance, $40 at door (Museum members receive discount)
How to register: Via PayPal, go to http://www.museumoftheamericancocktail.org/events

Better late than never...

Although it's not so timely anymore, here is a link to an article that was recently posted about a really cool fall cocktail. Even though we're now in a different season, the drink is still. really. yummy.

Bubbles for any budget

Happy New Year's Eve! I wish all of you a happy, healthy and prosperous 2009! Whether you are throwing a party, going out, or enjoying a quiet evening at home, you'll most likely be popping open some Champagne or sparkling wine at midnight. Here are some of my favorite picks:

Good Budget Options:

* Zardetto Prosecco

* Segura Viudas Aria Brut Cava

* Domaine Ste. Michelle Blanc de Blancs (WA)

My favorite American sparkling wine producers:

* Schramsberg

* Mumm Napa Valley (I especially love their Cuvee M)

* Roederer Estates

* Gruet (NM)

* Kluge Estate (VA)

My favorite Champagnes:

*Veuve Clicquot La Grande Dames for a splurge option; or their yellow label for "regular" celebrations

* Perrier Jouet Rose

Best Off the Beaten Path Option:

* Omni Sparkling Shiraz (Australia)

Happy New Year!!!

Stay warm on January 20

Warm peanut butter infused rum. Espresso with a mentholated kick. Spiced ginger and pear cider. These are only a few of the ways to stay warm while watching the Inaugural Parade on January 20. Read about these and other options in my DC Magazine article "Simmer Down."

Chocolaty bubbles that are easy on your stomach

Last week I headed to Arlington's EatBar to attend one of Gina Chersevani's ongoing themed cocktail seminars--this one was all about sparkling wine cocktails for the holiday season. Gina made and discussed three great drinks (and we lucky students got to taste them...) We started with the Classic French 75 (one of my faves since it's got both gin and bubbly in it...). I've seen this on more and more cocktail menus lately, and if it's well-made, it's fabulous. Unfortunately, some mixologists either don't know, forget or are just too lazy to shake the gin, lemon juice and sugar with ice before adding it to the flute and topping it with Champagne, leaving you with a tepid drink that's just not so appealing. Gina (of course) knows the proper method, and hers was tart, spritzy and refreshing. She said she tried all different gins, and Bombay seems to work best. I'm more of a Plymouth fan, myself.

Next up was her 2009 cocktail, with vodka, Lillet Blanc (you can also use Rouge, but it obviously adds color. Gina used the Rouge since she said it's harder to get Blanc in VA, and I think it adds a beautiful hue, especially for the holidays), gently muddled kumquats (I love these little citrus fruits...), sugar and Champagne. What a great way to kick off the start of the New Year.

We ended the evening with her take on the Black Velvet. This drink originated in England, where the upper crust enjoyed drinking stout just like the working man, but it just seemed too common for them. So they added Champagne and voila--a classier drink that fitted them. Gina's version adds dark creme de cacao, and has cocoa powder and sugar as a garnish. She used Murphy's stout, but of course you can pour Guinness instead (and she actually she prefers Yuengling Stout, from my home state of PA, as it's budget friendly for a large group). The chocolate really brings out the chocolate notes from the stout, but I'm a Guinness purist and I actually prefer it all by itself. But it's a fab alternative to dessert for your New Year's Eve party. (And Gina said it's a good way to appease those guests who prefer cream-based drinks. Cream plus alcohol equals a tough time for your stomach, especially when you are imbibing too much--like at a New Year's Eve party.)

Black Velvet #2

Courtesy of Gina Chersevani, EatBar, Arlington, VA

1 oz. chilled dark creme de cacao

6 oz. Stout beer (Murphy's, Guinness, Yuengling, etc.)

2 oz. Champagne or sparkling wine (Cava is a great substitution)

1/2 tsp. cocoa powder

1 tsp. granulated sugar

Combine cocoa powder and sugar. The cocoa mixture will be used to garnish the cocktail.

Pour the creme de cacao into a champagne flute followed by the Stout and then top with Champagne. You could give it a quick stir, but watch out--the Stout will foam up. Garnish with a sprinkle of the cocoa and sugar mixture.

My Vino debut in Northern Virginia magazine

The January, 2009 issue of Northern Virginia marks my debut as co-columnist for the Vino column (along with Walter Martley, manager of Whole Foods Enoteca in Fair Lakes--love that place!!!) This column features a wine that recently surprised me--I selected one from Clif Bar Family Winery, the same guys that bring us those energy bars.

Check online each month, or in the print edition of the magazine, for other themes/wines we review.

A Riesling-based drink to mull over

I really enjoy a steaming mug of mulled wine, especially this time of year--and I like other tipples that make me all tingly inside, too, like ciders, toddies and hot buttered rums.

If you dig warmer uppers like I do, then visit DC's Park Hyatt. Right now, they are offering traditional mulled wine, with dry red wine, brandy, sugar, oranges, lemon and a variety of seasonal spices; and mulled cider, which mixes raw apple cider, orange and lemon juice, sugar, cloves, oranges, lemons, cinnamon, nutmeg and Captain Morgan spiced rum.

Even more exciting to me is their Riesling Rosemary Mulled Wine. It's not often you find mulled white wine, but Riesling's peach and floral notes partner perfectly with the fragrant rosemary, honey and vanilla bean. In case you want to make it at home, here's the recipe:

Riesling Rosemary Mulled Wine
2 bottles Riesling white wine
1/2 cup water
1/2 cup sugar
3 whole cloves
2 tbsp rosemary
1/2 vanilla bean
1/4 cup honey
2 lemons, sliced

Simmer (but not boil) the water, sugar, rosemary, and honey for 10 minutes. Add in the wine. Peel the lemons and add in the peels. Allow to steep without boiling. Strain and serve warm.

These cocktails will be available until February 28, 2009.

'Tis the Season for Tart and Tangy

I've never been one for cocktails with orange juice. Sure, I'll sip a Mimosa with brunch, but I'd much prefer "naked" Champagne, or a savory, heavy-on-the-horseradish Bloody Mary. And a bad experience with Screwdrivers back in college rendered me incapable of drinking vodka with OJ. Ugh... But mixed with lemon and mango juice, and one of my favorite liquors--Campari--orange juice is not just palatable, it's downright tasty. Gina Chersevani's Bitter Passion, which she poured at the DC Repeal Day event a week or so ago, was one of my fave drinks of the night. Here's the recipe:

Bitter Passion
Courtesy of Gina Chersevani, EatBar/Tallula

1-½oz Skyy Infusions Passionfruit
¾oz Campari
¾oz Fresh Mango Juice
¾oz Fresh Orange Juice
½oz Fresh Lemon

Shake over ice, strain, serve in a martini glass. Enjoy!

Now, grapefruit juice--that's another story altogether. Tart and mouthwatering, it's always a fabulous addition to lots of cocktails, and I gravitate towards it on cocktail lists. I've seen it popping up on the area's drinks menus this time of year--'tis the season for the big tart sphere. Ruby Red is my favorite, but I also enjoy pink or white, or any other variety.

Last week I dined at Clarendon's Liberty Tavern, where I loved the Grapefruit Buck cocktail. It's made with Absolut Ruby Red Vodka, Elderflower Cordial (I assume St. Germain...), grapefruit juice and Barrett's ginger beer, served over ice in a tall glass. It's citrusy, with just a hint of flowers from the St. Germain, and a fizzy ginger kick. It went down WAY too easily...