We managed to snag Ray away from his busy schedule for a moment to ask him about his favorite regions and values, which wines he thinks are overrated, and what we should look for next time we hit up winery tasting rooms. See what he had to say when you keep reading.
Posts for June 17th 2011
Laura offered not only a number of steps to re-creating such sensory nirvana, but she also shared her favorite grilled cheese and wine pairings.
- Before selecting grilled cheeses to pair with wines, taste each cheese you plan to use in its natural, unmelted state, alongside the wine you plan to pair it with.
- Be sure to test the pairings both with and without a cheese's rind; a washed or blooming edible rind can tend to make wine pairings taste soapy.
- When enjoying a cheese and wine pairing, always taste the wine first; cheese affects how wine tastes much more than the other way around. Start with a first sip of wine, then take a second to calibrate your palate and allow it to adjust to the wine's acidity and tannin; then take a bite of your cheese, followed by another sip of wine.
For some of Laura's favorite pairings, read more.
Symon and Simmons cooked one dish each using the same ingredients, except Symon's dish was savory and Simmon's dish was sweet. The featured ingredients were pistachios and basil. While he cooked an amazing-looking ricotta and egg yolk ravioli, Symon got to talking. To see what he had to say about cooking with kids and more, read on.
Exploring a state's local cuisine is always an adventure, and although I didn't quite make it over to the foodie haven of Portland on a recent trip to Oregon, the state's coast had plenty of tasty treats along the way. I spent a week exploring the wilderness, camping in a tear drop trailer, and of course, stopping at all of the local breweries, restaurants, and even a coffee roaster. The 363 miles of coast are not only gorgeous, but there is a plethora of tastiness along the way — the foodie scene has definitely made its way to the coast.
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Disclaimer: This is not a normal day in my life. This is the first day of Aspen.
6:30 a.m.: I woke up at 6:30, which is earlier than normal for me at my house in Brooklyn. There was a car waiting to take me to the Westchester airport. I don't normally go to this airport.
7:30 a.m.: I was in the car for one hour, which is too much time to be in the car. Last year for the Classic, we got two private planes that flew direct from New York to Aspen with a bunch of chefs. This year it was the same, so I boarded a Bombardier Global with Michael Symon, Jonathan Waxman, Daniel Boulud, Paul Grieco (he's a sommelier at Terroir), Michael White, Danny Meyer, Marcus Samuelsson, and a bunch more people.
10:30 a.m.: Wheels were up at 10:30, and the plane was super deluxe. This is going to sound obnoxious, but it's true: the Krug wasn't chilled, so we had to wait for it to chill. They had these great vegetables and dip and an awesome caprese salad with burrata. The tomatoes were really ripe. You can do whatever you want on a private plane. You can watch TV or hang in the bedroom. The cool thing about the Bombardier plane is that they can change the pressure in the cabin so that the food actually tastes really good. When you fly in a normal plane, the cabin pressure changes the way things taste; food tastes duller, bad. But in a private plane, they can change it so it tastes good.
I met the enthusiastic wine personality, whose petite stature belies her upbeat demeanor, at an Aspen event to showcase her new line of stemware, The One. Over a glass of rosé, she weighed in on what it's like as one of the industry's few female leaders and how the landscape of wine is changing in America. See what she shared when you read more.