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Happy Hour: Bellini

partysugar — Fri, 01 Aug 2008 16:00:56 -0700

During the Summer's peach season, I love to enjoy bellinis. Similar to a mimosa, a bellini is Prosecco diluted with fresh white-peach puree. When made with perfectly ripe peaches, this glamorous cocktail is slightly sweet and delicately bubbly.

Named for the 15th-century Venetian painter, Giovanni Bellini, the drink was created at Harry's Bar in Venice sometime between 1934 and 1948. Now it is considered a classic cocktail and can be found on menus across America.

To make the peach puree, score a cross on the bottom of each peach with a knife.

Drop into a pot of boiling water for a couple minutes, plunge into an ice-water bath, and remove the skin. Chop into chunks, puree in the blender, and strain through a fine mesh sieve. For the proportions of this sublime concoction, read more.

Bellini
From Tony Abou-Ganim

Ingredients

3 ounces Prosecco or other sparkling wine
2 ounces fresh white-peach puree

Directions
Mix and serve in champagne flute.

Makes 1 cocktail.

Print recipe with images | without images

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Meet Tony Abou-Ganim, the Modern Mixologist!

partysugar — Thu, 24 Jul 2008 15:00:12 -0700

One of my favorite seminars at the Food and Wine Classic was Tony Abou-Ganim's party punches and sangria class. A pioneer in the world of classic cocktail making, Ganim is known for establishing cocktail programs at prestigious bars in San Francisco, New York, and most recently Las Vegas. Referred to as the Modern Mixologist, Tony takes a culinary approach to cocktails and considers himself a "bar chef."

Earlier today I had the chance to speak with Tony over the phone. To see what the fabulous Abou-Ganim had to say in my exclusive interview, read more.

Tony believes that when it comes to food, wine actually pairs better than a cocktail. While he loves to start a nice meal with a cocktail and end it with a strong spirit or dessert drink, in terms of fine dining, he leaves the food pairings to wine.

PS: What trends do you see in mixology?
TAG: We call it market fresh mixology. More and more people are utilizing seasonality to make cocktails. It's the culinary approach to cocktails. Don't wrestle with mother nature. Use ingredients that are in season.

PS: Why do you think people are so into classic cocktails now?
TAG: I think it was the missing link in the evolution of the culinary arts. Thanks to the rise of celebrity chefs and the Food Network, people have become more aware of cooking and entertaining at home. Most people these days know how to navigate a wine list and it was only natural for people to become more interested in cocktails.

PS: What is your signature drink?
TAG: It's called the Cable Car. I developed it in 1996 at the Starlight Room in San Francisco. I hope it becomes a classic cocktail and that in 100 years people are still drinking the Cable Car that Tony Abou-Ganim created in 1996.

PS: Do you think it's important to have a specialty cocktail when entertaining?
TAG: Absolutely! Specialty cocktails make it easier for you to host and it makes it more fun. I recently hosted a party where I gave every couple a muddler as a party favor. I gave a quick demo on how to make a mojito and set out a bunch of limes and simple syrup. Everyone made their own mojitos which made it easy on me because I didn't have to make a million mojitos.

PS: What do you think makes a good mojito?
TAG: The mojito is the simplest, most difficult drink to make perfectly. Love, you've gotta put love into it. If I order a mojito and the bartender doesn't get excited about it I know it's not going to be good. But if the bartender says, "I just got a bunch of clementines from the market, can I make you a clementine mojito?" I know it's going to be good.

PS: What's your advice to the home mixologist?
TAG: Learn the basic techniques. Search for a balance, the ying and yang of sweet and sour. Understand the flavors, taste everything. Use fresh, in-season produce. Once you know the basic techniques, the simple recipe you can have fun with it and utilize fresh seasonal ingredients. Now bing cherries are in season, so why not pit a bunch of cherries, muddle them with sugar, add ice and cachaça, and make it a bing-cherry Caipirinha?
PS: Vodka or gin?
TAG: Gin for the classics, but I'm pro vodka. It's a great spirit that has a bad rap in bartending.

PS: Martini or Manhattan?
TAG: Martini

PS: Shaken or stirred?
TAG: Depends if vodka or gin. If vodka shaken, I believe the ice crystals open up the vodka. If gin, stirred. Shaking gin will only dilute it.

PS: Straight up or on the rocks?
TAG: Straight up.

PS: Lemon twist or olive?
TAG: Lemon twist.

PS: Pineapple or cherry?
TAG: Pineapple.

PS: San Francisco or Las Vegas?
TAG: San Francisco.

PS: Bourbon or Scotch?
TAG: Bourbon.

PS: Red or white wine?
TAG: White wine.

PS: Margarita: frozen or on the rocks?
TAG: On the rocks.

Do You Own a Muddler?

partysugar — Tue, 03 Mar 2009 12:50:56 -0800

Mine is from The Modern Mixologist Tony Abou-Ganim's bar line!

Our Favorite Interviews

YumSugar — Wed, 31 Dec 2008 14:30:27 -0800

Although our greatest joys are cooking and entertaining, they're simply not as fun without inspiration from the outside world. I'm often spurred to mix up new flavor combinations or cooking techniques by the likes of cooking shows, restaurateurs, bartenders, and, of course, great restaurant chefs.

In 2008, we had the privilege of speaking with cutting-edge faces in the food industry and leaders who have had longtime influence on us. We were impressed by their humility, devotion to hard work, and advice for everyday cooks. These interviews are our top 10 favorites this year:

Photo Courtesy of Colin Miller

Noteworthy Nibbles - Dec. 2-8, 2008

YumSugar — Tue, 02 Dec 2008 14:17:38 -0800

With food festival season winding down for the year, there are certainly fewer events this month. Still, if you look hard enough, you can find a few gems, like the International Tamale Festival in Indio, CA, or Sonoma Valley's Blessing of the Olives. Or, enjoy one of the many holiday wine events, where perhaps you can find that perfect pairing for your holiday dinner.

Notice anything we've left out? If so, please feel free to chime in with your comments below!

Yosemite, CA: Vintners' Holidays 2008 - Dec. 2-3
Portland, OR: Holiday Ale Festival - Dec. 3-7
Mobile, AL: Gulf Coast Antiques Food and Wine Festival - Dec. 5-7
Fredericksburg, TX: Holiday Wine Trail - Dec. 5-7
Indio, CA: Indio International Tamale Festival - Dec. 6-7
Livermore, CA: Holidays in the Vineyards - Dec. 6-7
New Paltz, NY: Wreath Fineries @ 10 Wineries - Dec. 6-7
Sonoma, CA: Sonoma Valley Olive Festival & Tasting - Dec. 6
Carmel, CA: Chateau St. Julien Holiday Spectacular - Dec. 7
Ventura, CA: Holiday Street Festival - Dec. 7
New Orleans, LA: Classic Holiday Tipples With Tony Abou-Ganim - Dec. 8

Source

Off to Market: Fruit Bowl

partysugar — Mon, 04 Aug 2008 05:30:00 -0700

According to Tony Abou-Ganim, citrus fruit used to make cocktails should be kept at room temperature. However, a bunch of citrus fruit rolling around on the counter while I cook is not pretty. Thus, I've decided to invest in a fruit bowl to properly hold (and display) the citrus. Can you help me find the perfect bowl? Look for pretty, stylish bowls that are large enough to fit several limes, lemons, or oranges, but small enough to sit on the kitchen counter without taking up too much space. Bookmark the bowls in the Yum Market on TeamSugar with the keyword tag, Fruit Bowl. Happy Hunting!

To learn more about the bookmarking feature please read geeksugar's explanation.
Don't know where to start searching? Check out a list of my favorite online stores when you, read more

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 26 Jul 2008 09:30:10 -0700

PartySugar sneaks into the kitchen to make croutons with Top Chef competitor Ryan Scott.
How to request a separate bill when you're out to eat with a group.
Learn to make delicious dill pickles in under three hours.
Make a mean drink with these tips from our exclusive interview with top mixologist Tony Abou-Ganim.
Take advantage of fig season by whipping up some fig and goat cheese scones.
You may be a sport at drinking it, but how much do you know about tequila?
Don't worry about planning your kid's birthday party; we've taken care of it.
For those who can't get enough of Top Chef, Bravo launches Top Chef: Masters.

PartySugar's Top 10 Moments Found in Aspen

partysugar — Mon, 23 Jun 2008 15:00:57 -0700

It's hard to say good-bye to a long weekend of fabulous food and wonderful wine. However, the Food and Wine Classic in Aspen ended last Sunday and until next June, I won't come into contact with any festival as fantastic. To commemorate the occasion, I've rounded up my top 10 favorite Aspen moments. From complex sushi rolls to French piña coladas, check out my list below and click though for all the magnificent photos.

Chatting with Gail Simmons at the CIA awards dinner
We hadn't seen Gail since her last visit to San Francisco, so it was great to catch up with her at this event. Topics of conversation: the location of Top Chef Season 5 (New York City!) and her upcoming nuptials.
Gerard Craft's chicken liver terrine at the Best New Chefs Dinner
This delicious bite was insanely balanced: rich, crunchy, sweet, and salty.
Chatting with Rocco DiSpirito at the David Chang party
After I interviewed him, Rocco and I spoke later that evening over lettuce wraps and pork buns. We both agreed living alone in a big city is expensive!
Toni Abou-Ganim's party punches and sangria class
Learning how to make party drinks from a master was informative and entertaining. I caught his attention when I was the only one in the audience who knew grenadine is made from pomegranates instead of cherries!
Getting ham from Jose Andres
During his demo, I answered all of Chef Andres' questions correctly (little did he know I lived in Spain for two years!). He rewarded me with a piece of fresh sliced jamon.

To discover what else made my list, plus a gallery of images, just read more.

Sunning with sparkling rosé outside the tents
I enjoyed the Spanish sparkling rosé so much I asked the girl to pour me an entire glass, so I could sip in the sun.
Watching Morimoto make sushi
During his demo, Iron Chef Masaharu Morimoto made a complex, multistep sushi roll. The roll was so geometric it looked more like a piece of art than food.
The after-pool party at the Sky Hotel
After Sunday's final grand tasting everyone whose anyone headed to the after party at the pool at the Sky hotel. I sipped cocktails made by the Modern Mixologist and got cozy with Hung Huynh's sous chef Kenny.
Puerto Rican pork and piña coladas
The Puerto Ricans made an insanely refreshing French piña colada that paired perfectly with their fresh-cut pork. Chambord was swirled into the classic colada giving it a chic presentation and sophisticated flavor.
Bobby Flay's uberentertaining demo
Learning how to make burgers from one of America's most loved chefs was something I will never forget.

View 22 Photos ›