• The Secret to a Small Space’s Long Run
    In January, Underhills Crossing will celebrate its 20th anniversary. A sparkling bar, a handsome dining room and a menu of carefully crafted dishes served at moderate prices have helped it reach that milestone.
  • A Place to Hit the Sauce
    Little Thai Kitchen sets itself apart with its upscale décor and a menu that complements its homemade sauces, which include peanut, chili, sesame and vinegar flavors.
  • A Wine Bar That Focuses on the Plate
    A restaurant emphasizes local produce and meat in its trim, seasonal menu of plates labeled small and large.
  • Everywhere You Look at the Craftsman Ale House, Brews and Batter
    A convivial beer bar in Harrison has eight varieties of beer on tap every day, and more than 130 available in bottles or cans.
  • Seafood With New England Flavor
    Subtitled Oyster Bar & Grill, Ocean House, in Croton-on-Hudson, has offerings including a variety of oysters and the latest catch, served in a small, spare space reminiscent of the New England shore.
  • Fresh-Hued Cuisine in a Rustic Home
    One Twenty One, in North Salem, has a great-looking redesign and a new farm-to-fork menu, both all the more appealing for their lack of pretense.
  • Homage to the Flavors of Far Southern Italy
    The menu at Massa’ Coastal Italian Cuisine in Mamaroneck is organized in a way that pays homage to the Italian homeland of the co-owners and co-executive chefs, Pasquale Coli and his son Francesco Coli.
  • Turning Bounty Into a Bespoke Meal
    A meal at Blue Hill at Stone Barns, in Pocantico Hills, with fresh, unexpected ingredients presented in novel ways, is intended to change the way you think about food.
  • Dashing Good Looks With a Menu to Match
    The Inn at Pound Ridge by Jean-Georges, with its keen attention to detail and its bountiful expenditure of resources to get things right, should quell critics who deride the trend in name-chef empire building.
  • A Recipe, and Hometown Pride
    Ruben Barajas began the Teca’s enterprise with a truck 18 years ago; the restaurant, named for a smaller city in the Mexican state of Jalisco, came nine years later. Both operate in New Rochelle.

SIMPLY ITALIAN GREAT WINES U.S. TOUR

SIMPLY ITALIAN GREAT WINES U.S. TOUR RETURNS TO NEW YORK CITY AND TO THE WINDY CITY FOR ANOTHER EXTRAORDINARY TRADE SHOW

New York – Monday, October 27, 2014 at New York Hilton Midtown
Chicago – Wednesday, October 29, 2014 at Sofitel Chicago Water Tower

Miami, FL (October 14th) – Simply Italian Great Wines U.S. Tour organized by I.E.M. of Verona and I.E.E.M. of Miami, Florida, one of the most prominent trade tasting events of the year, returns to New York at the heart of the city in the stylish Hilton Midtown Hotel, and to Chicago’s luxurious Sofitel Water Towers this October with an impressive line-up of Italian wine regions, producers, and wines–both classic and new.

The U.S. Tour is designed to showcase Italy’s vast range of wines and their marketing potential, bringing together Italian wine producers and U.S. importers, distributors, retailers, restaurateurs, educators, media and other industry members with its series of guided tastings/seminars followed by afternoon walk-around tastings.

The tour’s founder, Marina Nedic, Managing Director of IEM/IEEM states, “We are delighted to bring back Simple Italian Great Wines to NYC and be back in Chicago for the 2014 US Tour. This year’s program will feature a number of newcomers and provide a chance to taste little known wines from all over Italy, as well as old favorites. It truly is an exciting event for wineries to meet trade and promote their wines.”

Presenting their unique appellations, trade and media attendees will have the opportunity to meet the producers and taste wines from the Consortium of Trentino, Consortium of Emilia Romagna, the Udine Chamber of Commerce, and the Consortium of Veneto Wines U.Vi.Ve, along with individual producers such as Agriment Italia, Azienda Agricola Drusian. Azienda Agricola Pakravan Papi, Bio Wines and Friends, Brunello di Montalcino La Togata, Cesconi, Civielle, Enovation Brands – Voga, Gradis’ciutta, Italian Wine & Style Promotion, Livon, Marco Bonfante, Piera Martellozzo, Primosic, Ricci Curbastro, Tenuta Roletto, and Tenuta Santa Caterina.

The tasting in New York City will also be open in the evening to invited Snooth Media subscribers, wine lovers and collectors.

Full program of events can be seen below:

New York – Monday, October 27, 2014 program is as scheduled:

10:30 am – 11:30 am   “Trentino Wines. Essence of the Dolomites”
Presented by:  Gregory dal Piaz, Editor-in-Chief Snooth Media
Fabio Piccoli, Director for the Promotion of Wines of Trentino

11:30 am – 12:15 pm   “Taste it P.D.O. Quality Italian Wines”
Presented by: Riccardo Ricci Curbastro, President Federdoc

12:15 pm – 1:15 pm    “Romagna Sangiovese, Heart of Italy”
Presented by:  Giammario Villa, Professor &
Wine Educator at UCLA

2:00 pm – 3:00 pm      “The Character of Veneto Wines”
Presented by:  Michael A. Schaefer, Certified Wine Educator

2:00 pm – 6:00 pm       Walk-around tasting open to wine and hospitality professionals,
wine educators and members of the press.

6:00 pm – 8:00 pm       Walk-around tasting open to Snooth Media subscribers.

Chicago – Wednesday, October 29, 2014 program is as scheduled:

10:30 am – 11:30 am   “Trentino Wines. Essence of the Dolomites”
Presented by: Tom Hyland, Journalist and Italian Wine Expert
Fabio Piccoli, Director for the Promotion of Wines of Trentino

12:15 pm – 1:15 pm    “Romagna Sangiovese, Heart of Italy”
Presented by: Giammario Villa, Professor &
Wine Educator at UCLA

2:00 pm – 3:00 pm      “The Character of Veneto Wines”
Presented by: Tom Hyland, Journalist and Italian Wine Expert
Ryan Wichmann, Beverage Director Italian Village

3:30 pm – 4:30 pm      “Taste it P.D.O. Quality Italian Wines”
Presented by: Riccardo Ricci Curbastro, President Federdoc

2:00 pm – 6:00 pm       Walk-around tasting open to wine and hospitality professionals,
wine educators and members of the press.

Meet the producers and key regional influencers; taste classic wines from top appellations; explore Italy’s up and coming regions, producers and wines; and learn about the latest regional news.

Trade registration is open for the walk-around tasting by contacting Johanna Jasin at International Event & Exhibition Management at (305) 937-2488 or via e-mail: j.jasin@ieemusa.com

More information can be found at www.simplyitaliangreatwines.com.

I.E.E.M. (International Event & Exhibition Management), the Miami-based branch of I.E.M. (International Exhibition Management), is a comprehensive agency specializing in marketing, events production and public relations for the wine industry. Driven by a passion for trade shows and a flair for flawless organization, I.E.M. was founded in 1999 by industry veterans Giancarlo Voglino and Marina Nedic. A reputation for constantly delivering high quality events
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Copyright © 2014 International Event & Exhibition Management
All rights reserved.

Our mailing address is:
18800 NE 29th Ave, #317
Aventura, FL 33180
info@ieemusa.com

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Are all winter squashes pumpkins?

Pumpkins are winter squashes,
but not all winter squashes are pumpkins!

 

Pumpkin-ID-lr

In the fall many wonderful varieties are available. Squash is native to the New World, and some species have been cultivated for more than 9,000 years.

Roasting is one of the best cooking methods for winter squash, it concentrates the sweetness of the flesh more than any other technique.

Steaming is another option which adds moisture to the drier-fleshed varieties such as Kabocha. Avoid boiling, it tends to yield waterlogged, bland, or tasteless flesh. As a general rule, it ‘s better to slightly overcook squash rather than undercook it, with the exception of spaghetti or Orange squash; overcooking those varieties makes their signature noodle-like strands gummy and mushy.

Visit Earthbound Farm Ingredient Archive to find interesting new ways to prepare winter squash and pumpkins. Or to download the above poster, actually they have lots of useful posters and recipes.

Reference: Earthbound Farm Organic

Castle Hotel & Spa Announces Summer Series of Poolside Pairing Events

Poolside-Grotto-Castle-Hotel

Castle Hotel & Spa announces another summer of culinary excellence with Poolside Pairings. The Culinary Team at Equus Restaurant has developed creative and innovative menus that perfectly complement the popular local beverage producers — distilleries, breweries, and vintners. All served in the spectacular Poolside Grotto at Castle Hotel & Spa overlooking the Hudson River.

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What is the true color of pinot grigio?

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Pinot Grigio is often called a white grape, but that is incorrect, since it is not at all a white grape. The name itself–grigio means grey–indicates that it is a grape that is not that is not perfectly white. This variety is an offshoot of Pinot Noir, and without entering into the minutiae of genetics, a glance at the color of the berry is enough to see that. The coppery hue of the wine is often attributed to a more or less extended maceration of the must on the skins, during which the colorants in the grape-skin pass into the must, as happens on a normal basis with red wines. In fact, however, the presence of color in the must happens even when there is no skin contact during fermentation, since even when the grape is still on the vine, and it achieves ripeness, a certain amount of pigment passes into the juice in the berry.

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The unmistakable taste of Italy

CONSORZIO CHIANTI TASTING in NY

The Consorzio Vino Chianti wants you to be part of its annual wine tasting experience Monday, April 28th at the Biergarten in Manhattan

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Trentino Grappa

Trentino-Grappa

The Institute for the Protection of Grappa del Trentino starts with the promotion in Italy and abroad and introduces a guide to discover distilleries associated within the territory. Trentino Grappa, the title of this new information tool that the Institute for the Protection of Grappa del Trentino has created to accompany the visitor in the form of a new journey into the Italian spirit par excellence, the grappa.

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A good homemade ice cream is not fattening

gelato-a-Tirreno-C.T

“A good homemade ice cream is not fattening” according to Martino Liuzzi, an expert on ice cream. “In a homemade ice cream there are noble ingredients such as milk, cream, sugar, stabilizers, thickeners water that are of natural origin and that are great for fighting free radicals.” There are the hydrogenated vegetable fats which are not digestible and above all there is a low presence of air due to creaming.

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Pandivigna

vine-bread

PanDiVigna, born from combining the authentic flavor of the ancient wheat Pur-Pur and the intense vitality of the flour obtained from the seeds of grapes, has a strong character in color and flavor, a rustic texture enhanced by hints of spicy aroma of anise, complimented by the beneficial properties of the anthocyanins, giving the bread its characteristic purple color, the bread is also enhanced by the high content of polyphenols from the flour generated from the grape seeds that contains the highest concentration of nutrients present in the fruit: vitamin E, flavonoids, and linoleic acid.

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Italian Wine Tales

itawintales

Gambero Rosso presents Wine Tales on March 6, making its first debut in NYC at the Metropolitan Pavilion. The focus is on Prosecco and Vino Nobile wines. In addition to the walk around tasting for trades and media from 1-6pm, Gambero Rosso is offering two seminars during Wine Tales NYC.

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The Piedmontese Gian Luca Colombo is the winning oenologist under 35

Premiazione Colombo

The under 35 years old oenologist was select from the fifteen finalists, based on the highest respect for the soil, the vine, the varietal, the vintage, and the territory. Gian Luca Colombo from Piedmont is the young winemaker who, according to the strict jury in 2013 was the closest to the wine making style to the late Giulio Gambelli.

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