The menu for The Restaurant has been designed to showcase Napa Valley wines through Napa Valley cuisine, which is based on the innate goodness of regional ingredients. The dishes are flavorful, fresh and healthy, offering intensity of flavor without heaviness. The menu offers prix fixe and a la carte selections and wine pairings are available for each course. The Restaurant also offers a nightly seven-course Chef's Menu along with artisan cheeses and desserts.The Restaurant's exceptional wine list allows for wine pairings that truly complement the menu. Chef Christopher Kostow employs well-grounded, classic techniques to the ingredients, but it is the ingredients that give Napa Valley cuisine its character. Whereas a winemaker looks for ripeness in the vineyard in order to express the sense of place, Chef Kostow looks for foods that are expressions of the place and exhibit a sense of balance both in each dish and in it's relationship to wine. With a wine list of 950 wines, Meadowood sommelier Rom Toulon finds it intriguing to pair wines which heighten the flavor of the food.
LA's best chocolatiers, pastry chefs, and bakeries along with over a dozen wineries, sample their delicacies all set to the most beautiful backdrop in Los Angeles—the Santa Monica Loews Hotel's poolside patio overlooking the Santa Monica Pier and Pacific Ocean.
Traveling along the "Sideways" map, we stop at the "Solvang Restaurant" for some fine Danish desserts. Dr. M, Rasberry Jam and Powdered Sugar. In the movie Sideways.UPDATE:Aebleskiver Girl was hounded by the paparazzi during her latest adventure to "Solvang Restaurant". It seems she is a local celebrity for this video on YouTube and everyone wanted a picture.
Sicily is the largest island (25,426 sq. km.) in the Mediterranean; it is also the most important economically and has the richest heritage of history and art. http://www.SensationalSicily.com Its geographical particularity lies in its compact but varied orographical structure, the uniformity of its rivers, the typically Mediterranean climate and the insularity which has helped Sicily to experience homogeneous historical development with originality of custom, art and culture.Together with the minor Aeolian islands (the Lipari), Ustica, Egadi, Pantelleria and the distant Pelagie, Sicily is the most extensive region in Italy, though it has only the fourth highest population. The population density is slightly higher than the national average. The island is bounded by the Tyrrhenian Sea to the north, the Ionian to the east and the Sicilian Sea to the south-west; the Strait of Messina separates it from Calabria.You must also be careful with your words when talking about Sicilian cuisine. Arancini (little oranges) in Sicily are fried balls made with rice, meat, and grated cheese; quaglie (quails) are eggplants opened and fried in oil, and falsemagre (false thins) are not young women but meatballs made with salame, hard-boiled eggs, parsley and other things. And breasts of virgin are not at all what you might think. The cooking of the eastern part of Sicily is different from that of the west. From Caltanisetta to Trapani the influence is Saracen, with its strong contrasts and flavours fighting each other. Whereas on the eastern side, from Messina to Siracusa, from Catania to Agrigento, the cuisine is sober, with less fantasy, avoiding the sweet and sour and less generous with sugar in the sauces. This is because the Arab influence was stronger in the western part of the island. It's not surprising that one of Trapani's specialties is "cuscusu" or small balls of semolino cooked over boiling water so that the cuscusu is cooked in steam, then added to a broth made from fish soup and then served with the same fish that contributed to the soup. If lobster is added the dish is perfect. Sicily exceeds all the other regions of Italy for its abundance of sweets, fruits, and ice creams. It's a paradise for children and those with a sweet tooth. There are pastry shops with more than thirty varieties of pastries and ice-cream makers who could conquer the equator.All of the recipes for Sicilian sweets come from the monasteries where sons and daughters of the great families lived in cloisters and expressed their dreams in sugar and flour. Candied fruits and sweets made with almond paste emerged from these sacred places, and until the turn of the century the entire production went to the clergy and Sicily's aristocrats. Some recipes remain a mystery, the nuns of Santo Spirito refuse to reveal their secrets for making the sweet dessert they sell from a revolving door at their convent in Agrigento. Fortunately these traditional sweets live on during the religious festivals, for example at Easter when desserts made from almond paste in the form of sheep are sold, as well as the lamb of god rendered in color, and a special sweet for each patron saint.Sicily - Food and Wines - Wines Contrasts are not the least of those things in which Sicily abounds. So perhaps it is not surprising that this ancient island boasts one of Italy's most modern wine industries of that a region noted chiefly in the past for strong and often sweet amber Marsala and Moscato has rapicly switched the emphasis toward lighter, dryer wines - whites and reds.Sicily, the largest Mediterranean island, has more vineyards for wine than any other region. Production in recent years has reached awesome levels - frequently the greatest in volume among the regions. The westernmost province of Trapani alone turns out more wine than the entire regions of Tuscany or Piedmont or such wine nations as Hungary, Austria or Chile. But the proportion of DOC wine in Sicily's total is a mere 2.5 per cent and a major share of that is Marsala, which with some 22 million litres a year ranks among Italy's top ten DOCs in volume. Marsala, which was devised by English merchant traders nearly two centuries ago, has remained Sicily's proudest wine despite decades of degradation when it was flavoured with various syrups and sweeteners. Recently it has enjoyed a comeback with connoisseurs, who favour the dry Marsala Vergine and Superiore Riserva with their warmly complex flavours that rank them with the finest fortified wines of Europe. The only other DOC wine made in significant quantity in Sicily (about 2.5 million litres a year) is the pale white, bone dry Bianco d'Alcamo. Moscato di Pantelleria, from the remote isle off the coast of Tunisia, is among the richest and most esteemed of Italian sweet wines in the Naturale and Passito Extra versions. Malvasia delle Lipari, from the volcanic Aeolian isles,is a dessert wine as exquisite as it is rare. The dry white and red wines of Etna, whose vines are draped over the lower slopes of the volcano, can show notable class, as can the pale red but potent Cerasuolo di Vittoria. Production of the others DOCs - the dry, red Faro and the sweet Moscatos of Noto and Siracusa - has been virtually nonexistent in recent times. By contrast, a number of unclassivied "vini da tavola" are thriving. Increasingly prominent are the pale, faintly scented, delicately fruity whites which derive largely from native grapes such as Inzolia, Catarratto, Grecanico and Verdello. Such outsiders as Sauvignon and Chardonnay have also proved promising. Certain reds have achieved prominence, too, mainly those from such admired native varieties as Nero d'Avola (or Calabrese) and Nerello Mascalese and Perricone (or Pignatello). The most admired brands in Sicilian tables wines - Corvo-Duca di Salaparuta and Regaleali - do not qualify under any DOC. Yet Corvo's consistent quality in dry whites and reds from grapes selected throughout the island has made them prizewinners at home and abroad. Regaleali from the Tasca d'Almerita family estate high in the island's central hills, has been producing white, rose' and reds that have won international acclaim. The Region of Sicily distinguishes wines of consistent quality - whether DOC or not - with a Q, which appears on labels as a seal of approval. http://www.ciaodarling.com/ita y/regions.htm Sicilian wine has not enjoyed universal success, however. In an era of dwindling consumption world-wide, much of the island's production is either shipped away as blending wine or designated for distillation into industrial alcohol. The region's wine production - four-fifths of which is centred in cooperatives - has been gradually reduced as new emphasis has been given to premium quality. New methods of viticulture in the sunny, temperate hills are helping to realise wines of real character and individuality. Sicily has taken the lead in winemaking in the modern south as producers seem increasingly determined to live up to the promise that was so well known to the ancient Greeks.
Business Coach John Lieberman reviews Specchio Italian Restaurant Miami Beach Surfside as a business power dining bistro. John talks about the service, authentic Italian food cuisine, appetizers, entres, salads, wines and the desserts the new chef specializes in. John has been a power diner who has traveled the world and used to eat at Specchio's Cafe when it was located in New York.Now Gianni's place is at 9485 Harding Avenue Surfside Miami Beach Florida 33154.Business dining review. see more at www.johnlieberman.com
No. Wrong. Choice is an illusion, created between those with power, and those without. Look there, at that woman. My God, just look at her. Affecting everyone around her, so obvious, so bourgeois, so boring. But wait... Watch - you see, I have sent her dessert, a very special dessert. I wrote it myself. It starts so simply, each line of the program creating a new effect, just like poetry. First, a rush... heat... her heart flutters. You can see it, Neo, yes? She does not understand why - is it the wine? No. What is it then, what is the reason? And soon it does not matter, soon the why and the reason are gone, and all that matters is the feeling itself. This is the nature of the universe. We struggle against it, we fight to deny it, but it is of course pretense, it is a lie. Beneath our poised appearance, the truth is we are completely out of control. Causality. There is no escape from it, we are forever slaves to it. Our only hope, our only peace is to understand it, to understand the `why.' ` Why' is what separates us from them, you from me. `Why' is the only real social power, without it you are powerless. And this is how you come to me, without `why,' without power. Another link in the chain. But fear not, since I have seen how good you are at following orders, I will tell you what to do next. Run back, and give the fortune teller this message: Her time is almost up. Now I have some real business to do, I will say adieu and goodbye.
A classic dessert that can be served in a variety of ways. Easy, but impressive.Ingredients:1 bottle of red (or white) wine12 peppercorns1 t vanilla extract1 cinnamon stick1 cup sugar (optional, not in video, but recommended)Juice of 1 lemon (not in video, use remaining juice from lemon used to rub pears)9 - 12 small pears, forelle for instancewhipped cream, ice cream, melted chocolate or any accompaniment of your choice
Buy Now: http://www.hsn.com/redirect.as x?id=il&url=http%3A//www.hsn.com/cnt/prod/default.aspx%3Fpfid%3D260726&afsrc=1&sourceid=youtube&cm_mmc=advsvc*youtube*na*260726Serve up sumptuous delights in our Colin Cowie Etched Glass Footed Dessert Bowls. Elegantly proportioned, well balanced and easy to hold, the bowl'sample size is perfect for ice cream,...Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price. HSN Item #260726
Try this delicious mango dessert that is fun and easy to make. This video is part of Easy Entertaining with Michael Chiarello show hosted by Michael Chiarello . SHOW DESCRIPTION :Cookbook author and chef Michael Chiarello loves to find inventive ways to entertain his friends. His parties are casual, easy to plan and always revolve around great food. Each episode of Easy Entertaining, shot on location in Napa, California's gorgeous wine country at the Trefethen Winery, features Michael planning, cooking and throwing a creative get together. His recipes--a mix of his Italian heritage and wine country lifestyle--are perfect for easy and effortless entertaining.
Chills wine instantly as you pour. Wine goes from room temp to serving temp in seconds! Remove your Ravi from the freezer, insert it in your bottle, and pour. Wine passes through the frozen steel chamber inside into your glass, chilling your red or white to perfection (similar to the way the frozen tub of an ice cream maker turns cream into a cool dessert). Finger tip-control air inlet helps you adjust serving temp and prevent dripping. Give your vodka a quick chill, too—pour it through Ravi and enjoy! Get it here: http://www.wineenthusiast.com/ avi-instant-wine-chiller.asp
Denisse Wolf takes us to a great small French cafe-restaurant, owned by awarded Chef Teely from France. French Mexican fusion cuisine. Very good value for money
In this episode of 'Cooking With Eric' I make a Fresh Berry Parfait. If you want to try this dessert, here is the recipe:1 Package Raspberries1 Package Blueberries2 Cups Vanilla Wafers1 Pint Heavy Whipping Cream1/3 Cup Powdered Sugar1 Tsp. Vanilla Extract1 Bunch of MintWash the berries under cold water and let dry. Mix them together in a small bowl and set aside. Crush the vanilla wafers into small crumbles and set aside. Pour the heavy whipping cream, sugar, and vanilla extract into a blender and whip on high until peaks form. Take chilled wine glasses and prepare the dessert in this order: 1.) vanilla wafer, 2.) whipped cream, 3.) berry mix. Fill to top and garnish with 1 sprig of mint.Please post recipes in the comments!Thanks for watching! For more videos check out http://ericrey.net
This is a simple, yet yummy dessert to impress your guests after a dinner while sipping on an extra glass of wine. Can also be done with peaches. See the full recipe at http://www.zecook.com/recipeDe ails.php?id=1083
