The 2019 Third-Annual Western PA Lamb Cook-off is HERE (almost)
.And you’re cordially invited by our team at TABLE and Pure Bred lamb by Chef Thomas Keller and Keith Martin (Elysian Fields) to enjoy the most delicious local food event in our region We’ve put our thinking caps on upside down and backwards to make this year’s event nothing short of spectacular. Our chef teams are ready to spoil you with indulgent lamb dishes you’ve never tasted before. This culinary competition attracts collaborative chef teams from our City’s most respected restaurants. Please join us for a beautiful fall day in the Strip District! More info at https://www.tablemagazine.com/lamb-fest-1
COURT OF MASTER SOMMELIERS, AMERICAS WELCOMES SEVEN MASTER SOMMELIERS TO ITS PRESTIGIOUS RANKS
St. Louis, MO (September 11, 2019) – The Court of Master Sommeliers, Americas ™ is proud to welcome seven members to the organization: Nick Davis, Medium Plus, Seattle, WA; Mariya Kovacheva, Pernod Ricard, West Palm Beach, FL; Justin Moore, Vetri Cucina, Las Vegas, NV; Vincent Morrow, ONE65, San Francisco, CA; Joshua Orr, Broadbent Selections, San Diego, CA; Jeremy Shanker, Michael Mina, San Francisco, CA; and Jill Zimorski, Champagne Specialist Representing Moet Hennessy Champagne Portfolio, Chicago, IL.Recently 150 individuals from 22 states and Canada attempted the Master Sommelier Diploma Examination proctored by the Court of Master Sommeliers, Americas. The seven noted above, successfully displayed mastery and met the qualification to be awarded the title Master Sommelier. The results were announced at the Krug Reception on September 11th at the Four Seasons Resort in St. Louis, Missouri. “The examinations are an opportunity for our candidates to shine as they demonstrate their mastery of our beverage service industry,” said Devon Broglie, MS, Chairman of the Court of Master Sommeliers, Americas. “It is inspiring to see their dedication to rigorous study and preparation on display during the examination days.”
Following the celebration of our new members, Broglie reflected on the challenges facing the organization and thanked the Examination Committee for its tireless work to provide a rigorous, exacting and fair examination consistent with the Court’s peerless Master Sommelier credential.
“We have made great strides to become a stronger organization over the past year,” Broglie said. “We have improved the security of our examinations, strengthened our ethical principles, and we continue our commitment to leading the industry with integrity as we celebrate new Master Sommeliers and mentor all those still striving to attain the goal.”
The Master Sommelier Diploma is the highest distinction a professional can attain in the beverage service industry. The Master Sommelier Diploma Examination consists of three sections: a verbal theory examination, a wine assessment exercise using the Deductive Tasting Method, and a practical component that focuses on hospitality, beverage service, salesmanship, and overall business acumen. Candidates must receive passing scores in each section to earn the highly coveted Master Sommelier title.
“The Master Sommelier Diploma Examination is extremely demanding. We applaud the efforts of all candidates who sat this fair and rigorous examination,” Broglie said. “Today we celebrate the success of these seven new Master Sommeliers and continue our commitment to mentor all candidates on their path to success as we chart the course for current and future Master Sommeliers worldwide.”
We're just wild about Wild Honey
And we're not the only ones. Heres how Eater described one of our favorite London Dining Spots
Chef Anthony Demetre’s relocated Wild Honey expresses all the artless excellence that made its original Mayfair location such a gem. A dish of macaroni cacio e pepe using tellicherry and kampot pepper and paired with boneless chicken wings has the it factor early doors, but it’s the unassuming flawlessness running through Demetre’s approach to food and hospitality that makes this second coming an instant hit. For more info. www.wildhoneystjames.co.uk
We couldn't Agree More!!
Celebrated Cookbook Author coming to DiAnoia’s Eatery,
On October 13th, DiAnoia’s Eatery will be celebrating the release of Katie Parla’s newest cookbook “Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes.” The cookbook delves into the culinary traditions of the Italian South, a region best known for its rustic and romantic cuisine. Guests will be able to meet the acclaimed author, enjoy some of her soul-satisfying recipes prepared by Chef Dave Anoia and the DiAnoia’s Eatery kitchen team, and try one of her featured cocktails, the Negroni del Capo.
Tickets ($65 per person) include a signed copy of “Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes,” and can be purchased at: https://www.dianoiaseatery.com/product/katie_parla/
October 13th, 2019
6pm – 9pm
DiAnoia’s Eatery, 2549 Penn Ave, Pittsburgh, PA 15222
DiAnoia’s Eatery is owned by Chef Dave Anoia and his wife Aimee DiAndrea and has been voted one of 2019’s Best Restaurants in Pittsburgh by Pittsburgh Magazine. An Italian deli and café by day and a full-service ristorante by night, the eatery specializes in homemade pastas, pastries, breads and sandwiches
ABOUT THE AUTHOR:
Katie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of the Saveur Award–winning food and travel site KatieParla.com, the ebook Eating & Drinking in Rome, more than twenty travel guides, and the coauthor of the IACP award–winning cookbook Tasting Rome. Parla has appeared on and produced Bizarre Foods with Andrew Zimmern and F*ck, That’s Delicious with Action Bronson, and served as a culinary consultant on Season 2 of Netflix’s Master of None. Her travel writing, recipes, and food criticism appear in the New York Times, Food & Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Condé Nast Traveler, Punch, Eater, and more.
On the Manu has intiervied Katie more than once so we know she is truly we informed about how to experience it in Italy or guide you to Cook it for you and yours.
Burrata Con Tartufo a Winner for Lioni Latticini at the 2019 American Cheese Society Awards.
Originally from the Avellino Province in Italy’s Campania Region, this luxurious Cheese is now made in Union NJ. And it took the Crown, First Place in the Flavored Cheese Category. Salvatore Salzarulo, Co-Owner and Co-Founder Comments “We are so fortunate to be recognized among our Peers……” OTM says well done, and we hope to Taste some soon.
World’s 50 Best Restaurant Organizers cuts the Mystery about 2020 Location –
The Answer - Flanders-Belgium, and a Date sometime in June. So it’s back to the Old World – and a shorter flight for OTM. For more about the region and it’s major city, Antwerp, https://www.theworlds50best.com/blog/News/the-worlds-50-best-restaurants-2020-flanders-antwerp.html. To Read spokesman William Drew’s introduction..
Carr Valley Cheese Wins Big at International Cheese Awards
We are thrilled to announce Carr Valley's BIG WINS at the 2019 https://www.internationalcheeseawards.co.uk, taking home 8 awards, including the trophy for "Best US Cheese" with Glacier Penta Creme! There has never been a better time to try their fantastic blues, which swept the "American Blue Cheese" category with Smoked Glacier Blue (Silver)l and Wildfire Blue (Bronze).backing up Glacier Penta. OTM is thrilled biuf not surprised!. Our interview with Carr Valley can be heard in our Episode dated February 11, 2018, reachable directly at http://edge1550.com/podcasts/OnTheMenu-20180211.mp3. We also hope to get Carr Valley back on the program.
Personal reflections on World’s 50 Best Restaurants 2019.
OTM was “tuned in” to the live Video Stream. Not the same as being in the Hall in Singapore, but a whole lot less expensive and exhausting. It seemed that Everyone was betting that NOMA2 would top the list, but Rene Redzepi will have to wait. Eligible to participate in the 2019 awards due to a controversial change in the rules, Rene had to be satisfied with 2nd place. Rene might also check his rear vision for Geranium, Rising fast in Copenhagen. Their 5th Place finish was greeted by the evening's loudest cheers,- or maybe their travel bill was the highest.
In the meantime a French Restaurant, Mirazur, helmed by an Italian-Argentine Chef, Mauro Colagreco, won the day and also has it’s place for the future in the new category, Best of the Best. Gaggan crept up a step from 5 to 4. Is the rumor still out there that the Chef will open something new? Central & Maido, headed by Peruvian Superstars Virgilio Martinez & Micha Tsumura at 6 and 10 validate Lima Peru’s claim the dining scene there is World Class. We already knew. Asador Etxebarri at 3. Mugaritz at 7 and Highest Climber Azurmendi at 14 would allow Spain’s Basque Country to claim an Award for Propinquity (closeness) if there was one.
We first met Moscow’s White Rabbit in London many years ago, and are quite astonished to find them at the dizzy rank of 13. They were joined by another Moscow spot, Twins Garden at 19. Disfrutar, 2017’s One to Watch and 2018 Highest New continues to rise, and broke into Top 10. Our Great Lunch and Great Interview last year in Barcelona lead us to forecast this as a future Top 5 Challenger. Le Calandre near Padova, Le Bernadin in NYC and Blue Hill at Stone Barns maintain their positions in the 30s, a tribute to their consistency.
5 Restaurants with Women Chefs were recognized in the Top 50, Dominque Crenn among them after opining that she had been snubbed in previous awards except Best Female. But where is Carme Ruscalleda, celebrating 30 years at Spain’s San Pau. We celebrated with them last year – and they have not missed a step! Clare Smyth, 2018’s Best Female might have a similar compliant. Britain might possibly further complain that Clove Club and Lyle’s are not the only award-worthy places. Worse treatment went to London’s The Ledbury which dropped to the 51+ Tier.
It was a good year for France, not only # 1; also Chef’s Choice to Alain Passard to go with #8, and 2 other Parisians at 16 and 25. In the meantime Berlin’s Tim Raue and his Wife continue a slow but steady climb, with innovative Asian-inspired cuisine at a location just around the corner from legendary Checkpoint Charlie. Mexico’s Enrique Olivera won an usual combination, #12 for Mexico City’s Pujol (best in Mexico), #23 for NYC’s Cosme (best in USA) and Best Female (for Cosme) Chef Daniela Solo-Innes. So many stories! But the top story surely must go to Jose Andres, 1st recipient of the New Amex Icon Award; Is a Nobel Peace Prize next for this Dynamo Chef?
We’re sure that you have your own memories and opinions, but you’ll respect ours. Or email us if you have a serious disagreement – and we’ll add it here.
Greatt New Tastes from Nonino
What a Wonderful Surprise to find out that recently reopened Dish Osteria on Pittsburgh’s Southside, is a local source for Amaro Nonino. https://www.dishosteria.com/ Our Great Friends at Nonino Distillatori sent us a bottle which we long ago consumed, so we now have a local source for this “Charming Sweet & Bitter Mix (as described by the Noninos). And another-treat just introduced is Aperitivo Nonino Botanical Drink, based on UE Grape Distillate Frangolino Monovitigno. What will they think of next? http://www.grappanonino.it/en.
Happy Birthday Superior Motors & Chef Kevin Sousa. July 30 is the Day, Superior Motors in Braddock is the place
And Chef Kevin wants you to know that you're invited.. They're planning to have a very down to earth celebration that will include some of Chef Kevin Sousa's signature street food dishes from years past, Millie’s Homemade Ice Cream setting up an Ice Cream Float bar (spiked & spirit free), the ‘Ga’hed Cuz’ (Pittsburghese for “Go ahead, cousin”) speakeasy bar, a cigar lounge, live music from DJ Selecta, Beauty Slap, Princess Nostalgia, and Hill Jordan & Slide Worldwide, plus the second annual August Fetterman water balloon toss. Word i that tickets are going fast. Get yours at https://www.exploretock.com/superiormotors/event/65782/anniversary-party-2.