YumSugar

PartySugar Behind The Bash: Taste 2008

partysugar — Thu, 24 Apr 2008 09:51:08 -0700

Last Thursday night, I attended one of my favorite parties of the year: Taste 2008. Taste is a fundraiser for Root Division - an organization here in San Francisco - that provides studio space for up-and-coming artists in exchange for their services as art teachers. Food and art expertly clash at this event that invited some of SF's top restaurants to create dishes. To take a look at the food art and the artful food, click the "Start" button.

View Slideshow ›

PartySugar Behind The Bash: Taste 2007

partysugar — Fri, 27 Apr 2007 08:57:32 -0700

Last Thursday night I was invited to a hip local arts event that expertly mixed art, auction and food. Hosted by Root Division - an organization that promotes creative expression and boosts the community by providing studio space to working artists in exchange for their services as art teachers - Taste 2007 was a fundraiser, exhibition, and tasting all rolled into one event. Tastes, bite sized tapas from eight acclaimed young San Francisco chefs, featured delicious, innovative nibbles along side the artwork.

To learn about the amazing food I tasted and check out some of my favorite paintings (including this really cool one of a crab), read more

When I rushed in from the pouring rain, I was delighted to see a gift bag (filled with tons of fabulous goodies, including a super long glass tube and a free manicure at Cinta) was waiting for me. I made my way over to the wine station and got a glass of red from the artist behind the makeshift bar before heading over to the Pescheria table. Their taste was a cold octopus and pea salad that was super fresh without being overly fishy. However, balancing my glass of wine, my Marc Jacobs handbag, and goodie bag while trying to stab individual peas with a two pronged toothpick was too challenging and I ended up tossing the taste without having finished the salad.

Next I sampled the food/art by Michael Yakura of Ozumo (on my list of places to eat) that was on display in an adjoining room. His exhibit proved to be an ingenious combination of food and art - a three course meal, in liquid form, was stuck into tiny suck-able syringes and placed into small pegs and arranged on a wall. Guests were invited to take a syringe and enjoy the meal. The third course, a teeny sip of a creme brulee was the most popular and the fishy cioppino the least popular with its overpowering briny-ness.

When I tasted Scott from Maverick's bbq-ed pulled pork delicately placed on a crisp homemade potato chip, I was in heaven. The meat was moist, not chewy, and the sauce spicy, not commercialized. I quickly devoured several more chip bites before moving on to the mind blowing Noah of Brick Restaurant (also on my list of places to dine). Noah, a student of culinary gastronomy, had created the perfect taste that was layered, complex, and undeniably complete. A paper thin slice of lamb was topped with a creamy, melt in your mouth celery mousse. The bite was to be followed with a celery gin shot that delicately cleansed the palate. This was amazing and by far my favorite part of the night.

View 46 Photos ›

An Afternoon at Argentina's Flichman Vineyards

partysugar — Mon, 23 Nov 2009 07:50:48 -0800

This story was written by member Eleuthera and comes from the Wine Cellar group in the YumSugar Community.I recently had a chance to attend a wine tasting for Flichman from Argentina. I especially enjoyed the experience because I had a chance to chat with the winemaker, Luis Cabral de Almeida. From my standpoint, it didn't hurt that he was pretty hot also. We began with a bottle of their Chardonnay for $8. Frankly, I didn't want to taste a bottle of $8 Chardonnay as I hate that overly oaked buttery flavor of vanilla predominating, but I was pleasantly surprised. It was delightful and easily equal to wines I have enjoyed at twice the price. In fact everyone of the wines' price points was spectacular.

To learn more about these amazingly priced Argentine wines read more.

Although there were some I preferred more than others, I enjoyed all of them. All the others, with the exception of an interesting and delightful champagne (for about $8!!) were red. In fact, even the champagne was made in part from Malbec also! The biggest surprise of the afternoon was how much I enjoyed Malbec.

Several years ago a friend tried to tell me how great the Argentinian (and Chilean) Malbecs were, but I wouldn't even taste them. However, the grape I knew from living in Bordeaux was a far cry from the one I finally tasted in South America: Malbecs from Argentina are rich, jammy, and luscious with some surprising complexity. Malbec thrives in Argentina, Luis explained, because of the low humidity. This explains their ability to get the delightful jammy qualities which I thoroughly enjoy.

One I liked is called Gestos (2007) (gestures in English) and it was made from Malbec at two different elevations. You have to be careful because there are several varieties of Gestos, including one with Cabernet. The first thing one notices was the lovely aromas, like blackberries and maybe blueberries. The taste was even richer with jammy qualities mixed with the French oak and the earthy background.

Luis was kind enough to explain to me at length that he uses two different elevations of Malbec in order to achieve an extremely well-rounded wine. It is somewhat interesting that Argentina seems one of the few places where this combination can be exploited, although to a lesser degree, California winemakers have been touting mountain grown fruit for years. I rated this wine at least 88 points and perhaps even 89 out of 100. It was $12 or 13 and worth every penny.

Another wine I liked and purchased was the 2007 Expresiones reserve which was 60% Malbec and 40% Cabernet. I would rate this slightly better, perhaps 89-90 points as it had a lingering finish. The complexity reminded me greatly of a Bordeaux style wine and it had the great structure of the Cabernet with the luscious sweet berry qualities of the Malbec. Personally I think this will do better with a few years of patience, although it is delightful now.

The last one I tasted was called Dedicado (2004) and it was clearly the top of the line. At almost $20 it was hitting my price point, but rarely have I had a wine this good for this money...so I bought two. The bottle weighs a ton and it is a mixture of Cabernet, Syrah, and Malbec (30%,10% and 60%). It spends 12 months in new French french oak and 12 months in the bottle according to the label, but I thought Luis told me this one spent 2 years in wood. In short, I thought the result was stunning, perhaps even 91-92 points. The deep intensity and aroma of the berries and black pepper is wonderful and its opulence is nothing short of amazing with a lovely lingering finish. It will benefit from a year or two more in my estimation but it's fantastic just the way it is, at least with an hour or two of breathing.

Because of the high inflation in Argentina and the fact that they are tied to the Euro which is strong (the owners are a Portuguese group) the wines get the benefit of great prices on oak barrels. As far as price point is concerned, I thought each of these wines was wonderful and they certainly impressed me a great deal. Luis wasn't all that bad either!

Have you been to an amazing winery? Join the Wine Cellar group, upload your photos and a description of the experience, and it could be featured on YumSugar! If you are new to the YumSugar Community, here's a detailed guide to posting to groups.

Source

13 Under $20 Wines Perfect For Hostess Gifts

partysugar — Wed, 18 Nov 2009 16:15:34 -0800

Do you have an iPhone? Then stop what you're doing right now and download the Nirvino (my preferred online drinking community) wine ratings guide. With over one million wines listed by name, price, grape varietal, flavor profile, region, and producer, the wine application is an amazing resource to always have at your fingertips.

Not only does it provide food pairing suggestions, but there's also lots of fun lists to browse. Food Network's Aida Mollenkamp shares her favorite wines to drink while cooking, Sommelier Mark Bright rounded up his top bottles from Whole Foods, and yours truly has even created a list!

I headed to Safeway to pick out the best wines - all of which are under $20 - for hostess gifts. I've tasted and enjoyed these wines and would bring them to a party. Be it a birthday bash at Hog Island oyster farm, an intimate Thanksgiving dinner, or an upcoming holiday soirée, there's a bottle for every occasion. To check out my list, keep reading.

Happy Hour: 2007 Feudo Principi Di Butera Nero d'Avola

partysugar — Wed, 30 Sep 2009 16:15:12 -0700

When selecting wine from a menu, sometimes I like to choose a varietal I've never heard of. Take Nero d'Avola for example. Up until recently, I didn't know this red grape (that's been grown in Sicily for hundreds of years) even existed. The bottle I tasted was 2007 Feudo Principi di Butera.

This lush and impressive red has a cherry aroma with a hint of spice and a smooth, velvety mouthfeel. The liquid is a deep garnet. It's unusual and exotic, but highly drinkable. With its appealing complexity and rich fruity flavor, the Fuedo tastes like an expensive bottle of wine.

Surprisingly, it's only $14, making it the ideal wine for a dinner party or hostess gift. Have you ever sipped Nero d'Avola?

Happy Hour: 2007 Schloss Schönborn Estate Riesling

partysugar — Wed, 20 May 2009 16:15:28 -0700

It's National Riesling week and while you could enjoy a discount on European Riesling at a number of restaurants in New York, San Francisco, Chicago, Miami, and Las Vegas, you can just as easily celebrate by sipping a bottle in the comforts of your own home. I highly recommend my current Riesling of choice, the 2007 Schloss Schönborn Estate Riesling. It's a juicy, drinkable white with a slight sweetness. The aroma is peachy, the taste minerally, and the finish crisp and light. Riesling is an excellent between season wine because it pairs with light salads and heartier dishes. I enjoyed Schloss Schönborn on a warm day at the park and was surprised at how smooth and friendly it was. How do you feel about Rieslings? What will you drink to toast Riesling week?

The Difference Between a Vertical and Horizontal Tasting

partysugar — Mon, 09 Mar 2009 10:30:04 -0700

While at the San Francisco Chronicle wine competition, I chatted with one of the pourers about specific types of wine tastings. Both of us were confused on the exact meaning of vertical vs. horizontal tastings. To clarify, I decided to look them up and share the terminology with you.

A horizontal tasting compares wines from the same year but from multiple producers. Usually a boundary is set on the type of grape, region, and wine style. For example, 2001 Zinfandel from Napa Valley or 2006 Chardonnay from Washington state. A horizontal tasting highlights the difference between wine-making styles.

A vertical tasting involves wine from the same producer but from multiple years, for example 2005, 2006, 2007 Pinot Noir from Mark West. A vertical tasting illustrates the difference between vintages.

Participating in both types are a great way to learn about wine. Have you ever engaged in a horizontal or vertical wine tasting? Please share your experience with us below!

Source

Gordon Ramsay Under Fire For Pre-Prepared Meals

YumSugar — Fri, 17 Apr 2009 13:00:28 -0700

Gordon Ramsay is under fire - for the way meals are prepared in his own kitchen. The Sun posted a slideshow of dishes from coq au vin to sausage rolls to fishcakes made in mass at a production site, then transported to several of Ramsay's gastropubs.

Although the star of Hell's Kitchen and Kitchen Nightmares wasn't available for comment, his spokeswoman, Jo Barnes, contended that it's "common in the business" for small dining establishments to prepare dishes offsite. But in a contrasting 2007 interview, the celebrity food personality extolled the virtues of just-prepared food: "I can't understand how on earth people can ignore fresh food. Using fresh ingredients is the only way to guarantee a great taste."

The claim isn't the first time the world-famous chef has been in the public eye this year. It was off to a rough start with speculation that his culinary empire might be going bankrupt. Then a Scottish newspaper reported that most of the restaurants he revamped on Kitchen Nightmares are now closed. As if things couldn't get worse, one of his London restaurants was under investigation after a reality TV star claimed to have choked on a piece of cling film. He also recently sold his West Hollywood and Paris restaurants - and rumors are flying that his New York outpost may not remain for much longer.

What do you think of The Sun's newest claim - is it wrong or reasonable for small restaurants to prepare things ahead of time at a different location? What kind of advice would you give to Gordon to turn things around?

Source

Burger King Turns Trans Fat Free

YumSugar — Fri, 03 Oct 2008 13:00:16 -0700

Yesterday, Burger King announced that all of its restaurants in the US and Canada have made the switch to cooking with trans fat free oils. The second most popular fast food chain also announced that all of its menu items, including baked goods, will contain zero grams of trans fat by Nov. 1 - earlier than the company anticipated.

According to a statement issued by Burger King, customers who tried the new trans fat free foods were either unable to tell a difference in the taste of menu items or felt that the products tasted even better. The hamburger chain attributes this to its two proprietary blends of three oils.

The company has fallen under criticism for taking so long to cut out trans fat oils: Both KFC and Taco Bell switched in 2007, and Wendy's a year before that. Number one fast food chain McDonald's is now one of the last to make the complete switch, promising a menu free of trans fats by the end of the year.

Source

Vote for an Ice Cream Flavor, Win Tickets to Idol

YumSugar — Thu, 19 Apr 2007 06:58:12 -0700