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Wine Enthusiast’s Toast of the Town New York
Oscar Hammerstein Ballroom
Thursday, May 3rd 2012
Grand Tasting 7PM – 10 PM ($109)
VIP Tasting 6 PM – 10 PM ($169) – Includes select reserve wines during first hour
Toast of the Town New York will be taking over the Oscar Hammerstein Ballroom with more than 500 wines, spirits & beers and 35 local restaurants. Hosted by Wine Enthusiast Magazine, the Toast of the Town brings together thirty-five signature New York dishes, including bites by the likes of BLT Fish, Picholine and Veritas all under one roof.
For more information or to purchase tickets please visit www.ToastoftheTown.com
Chianina Cake: This is a chianina version of the Zuccotto from Florence signed by Orietta Fabi and Arianna Ranocchia. – Ring shaped Cake with Pears and Apples: The farmer’s cuisine had very few cakes. Dry biscuits in winter, and these ring shaped cakes in summer were the last to be cooked in the oven where the bread had just been baked. – Upright Milk: At the beginning of the 20th century fish gelatin was imported into Toscana. This in fact helps give stiffness and body to soft desserts and so gives the possibility of creating new dishes of surprising appearance.
Continue reading Traditional Tuscan Recipes – The Desserts
Fill your glass until it’s about a third full. Tilt it slightly against a white background, or hold it up to the light, natural daylight is the best, neon lights, quarts lamps, candles, colored walls, furniture and even what you’re wearing can alter the color of the wine. Look for clarity and color. All wine should be bright and clean and free of particular sediments. White wine has a range of colors from water white to deep golden depending on sugar content and maturity.
Continue reading Taste wine like a pro
Soppressata salad with rocket and balsamic vinegar sauce: The term “soppressata” indicates several cold meats which have in common the procedure of being pressed plus they are made with pigskin, trotters, and other poor and fatty parts of the pig.- Picchio Pacchio:This recipe originates from Sicily. Brought to Trequanda and the Val d’Orcia half way through the 18th century by Lorena Asburgo, who, after having reigned in Sicily was knighted with the Grand duchy of Tuscany, where many farmers from the isle followed them as they were experts of arid land.- Monk Style Codfish: A long time ago there were nuns and monks who went begging. They came from far away, on foot and always in pairs. Their baskets were filled by the farmers with tomatoes and onions, flour and plaits of garlic, oil and wine.-
Continue reading Traditional Tuscan Recipes – The Appetizers
Pappardelle in a deceitful sauce: From medieval times until half way through the 20th century, game, poultry and pork were the only meats for the farmers and laborers of Trequanda and outskirts. “Pork must be one month old, the goose three and then you will eat just like a king” – Hand made Pasta with Duck Sauce: Pinci is a long pasta (like a thick irregular speghetto) made with water and flour, made for centuries in the farming families in the countryside south of Siena. – Shepard’s Ravioli: Leaving Siena one can reach Trequanda across the Crete Senesi, a sea of bare hills which are the paradise of artists and photographers but infernal for the farmers. – Trequanda Bread Soup: Vegetable soup with bread is common all over Tuscany, but it’s ingredients change from area to area. In Trequanda it is unique because of the presence of “prosciutto” among the ingredients. –
Continue reading Traditional Tuscan Recipes – The First Courses
Roasted Chicken: Roast meat is “morto” when it cooks slowly on the hob in a deep pan with a lid. This recipe, which is very tasty and with a long cooking time is symbolic of Tuscan cuisine. – Rolled up Meat: This recipe dates back to the times when the threshing of the wheat was a feast. The meat was food for the rich whereas eggs and omelets where for the farmers. – Sausages with tender Turnip Leaves: There are more meals than days say a wise proverb, so as to underline that it is important not to go hungry but that variety was also necessary. The “pulezze” are the tenderest leaves from the turnips. – Sliced Beef Steak Val di Chiana style: Those who ask for a “fiorentina” steak in Siena might get thumped, because here the steak is “chianina”. The “chianino” ox is unique because of the white coat and for it’s large size. – Cinderella’s Timbale: The timbale was created for a presentation of the wine Cenerentola DOC Orcia and was prepared to accompany powerful and modern wines. There are several phases to this recipe. – Wild boar Tureen: Fattoria del Colle was once a hunting area and those who visit Fattoria Colle, which is open every day all year round, can see the objects used a century ago exhibited in the bakers room and in the traditional kitchen. – Chicken in Vin Santo Gelatin: This is a Tuscan interpretation by Helle Poulsen Tesio of the classic chicken in gelatine. It is a long recipe but quite easy in method. –
Continue reading Traditional Tuscan Recipes – The Main courses
On Saturday March 24th, the day before Vinitaly gets under way, the prestigious “Opera Wine” event organised by Wine Spectator. For this high-profile event, the renowned American periodical has selected the 100 best Italian wineries and has requested that they each present their best wine.
Continue reading OperaWine at VinItaly
At Fattoria del Colle in Trequanda the view from the swimming pools opens up over the Sienese hills. A landscape which seems a fantasy and, painted, with the wheat field changing color in different seasons, the cypresses the same color as black cabbage and here and there the small houses made of red brick and stone.
Continue reading A fantasy landscape painted with sunlight, cypresses and wheat fields
Instead of counting how many millions of bags will be sold between now and 2015, you may consider popping kernels in a deep pan with a glass lid and adding your favorite seasonings along with some wholesome butter or a lighter substitute because of your diet concerns may be the way to go. Perfluorooctanoic acid (PFOA) seems to be linked to infertility in humans, while in animal testing, the chemicals cause liver, testicular, and pancreatic cancer according to a recent study from UCLA. During the micro waving process, perfluorooctanoic acid, a relative of Teflon migrates into the popcorn through vaporization.
Continue reading Popcorn – old-fashioned style or with perfluorooctanoic acid?
This year’s Clearwater festival will take place on Saturday and Sunday, June 16 and 17, 212 at Croton Point Park in Croton-on-Hudson, NY.
Continue reading Clearwater’s Great Hudson River Revival 2012
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