James Beard Award Semifinalists Announced

https://www.jamesbeard.org/blog/the-2020-james-beard-award-semifinalists, is where you'll find the details.  OTM salutes them all.  The Big Event, theGala Awards Ceremony, is scheduled for May 6 at the Lyric Opera in Chicago


Stephanie Alexander's Latest Adventures

We wanted to pass along Stephanie Alexander's recent Newsletter, packed with interesting information.  We've been known to describe her ast the Aussie equivalent of the US' Julia Child and Alice Waters - read on and you'll reallize.why..  Contact iStephanie Alexander <info@stephaniealexander.com.au> to get on her newsletter mailing list so you can get the photos

I have been very quiet as I have been hugging a couple of exciting things to my chest and was sworn to secrecy until now...

No images? Click here

 

Newsletter 65, February 2020

Wow, so much to share!

Curtis Stone and Stephanie Alexander with three school children in a Stephanie Alexander kitchen garden

I have been very quiet as I have been hugging a couple of exciting things to my chest and was sworn to secrecy until now. 

For eighteen years I have been working my hardest to expand the awareness of the power of delicious food for young Australians via my not-for-profit Stephanie Alexander Kitchen Garden Foundation. I still believe that the way to convince young people to choose great fresh food is to expand their food experiences and offer an enjoyable educational program that complements their general curriculum. Our mantra has been Growing..Harvesting..Preparing..Sharing.

And it is always a joy for me to visit one of our schools and see this in action. Anyone engaged with a not-for-profit foundation will know there is always so much more that can be done with extra resources. Already our family includes over 2000 schools and centres, representing around 250,000 children and their families each year.

In traversing this long road we have had marvellous support from corporate bodies, from philanthropic organisations and many generous individuals. In some years we have been well-supported for specific programs by government. 

I am excited and proud to announce a three-year partnership with Coles which will support our efforts nationally in all Coles stores. The fresh food department in every store will announce the partnership and encourage families to participate in promotions that will in turn support our efforts. At the same time Coles are announcing their own national healthy eating program called the Coles Fresh 5 Challenge, which encourages kids to eat all the five food groups every day through collecting Stikeez. I have also been delighted to renew my friendship with Curtis Stone, whom I first met when he was a young chef starting out.

For almost every family in the country a visit to a supermarket is at least a once-weekly experience. To now have the biggest supermarket in Australia reinforce our messages about choosing fresh seasonal food is game-changing for the Stephanie Alexander Kitchen Garden Foundation.

Curtis Stone and Stephanie Alexander with school children in a Stephanie Alexander kitchen garden

Our Strange Summer

Enough has been written about the horror of the fires and now many of us are trying to find some way to help. 

I was having makeup done before a photoshoot and the makeup artist told me she had spent the last week knitting caps and rugs needed for injured animals. I joined with many other authors on the ‘AuthorsforFireys’ website and put together a collection of hardback copies of all of my out-of-print titles. The lucky auction winner bid a handsome price for this and she is coming from Sydney to personally collect her prize. I look forward to handing it over.

One of our delightful small schools Clifton Creek was completely destroyed. I have lovely memories of lunching with the staff and students (all 16 of them If I remember correctly) and being stunned by the gorgeous garden with its crop of tomatillos. They will rebuild we are told by the school principal. Other schools have reported considerable damage – we wish them well and hope that communites are rallying.

L–R: The Secret Garden during one of my visits; the Secret Garden after the fire, image Courtesy of Guardian News & Media Ltd

Above left: Clifton Creek's Secret Garden during one of my visits. Above right: the Secret Garden after the bushfire (image courtesy of Guardian News & Media Ltd).

The smoky air has been difficult and I have felt constricted in the chest and can only imagine how much worse it would have been for residents in fire-struck towns. Like other Victorians I have a serious layer of red dirt all over all external paving and furniture. My gardener and housekeeper are combining to clean this for me and I thought the least I could do was to make them a lovely cake.

Did I mention I have been very stressed lately? Well I made a complete mess of it. A recipe I have used many times. I am enclosing a sad picture to reassure all those tentative cooks that even a very experienced one can stuff up. The problem was that my super-clever scales had moved themselves from metric to pounds and ounces and I did not notice (need that specs appointment) and was in a great hurry and I used far too much flour. I have made a sort of lemon shortbread rather than a cake.

Image of a Stephanie Alexander cake recipe that failed

Time to unwind

I did get to have my annual late January holiday and enjoyed my beach walks. The breeze does help to blow away the stress. How about this beautiful pattern in the sand!

Australian coastline beach and sand patterns left by wave

I had two lovely meals at local restaurants, Captain Moonlite at Anglesea where I had the most stunning hapuku dish cooked with garlic crisps and chopped broccolini (below left), preceded by perfectly shucked oysters brimming with their juices. And at Aireys at A la Grecque two standouts for me were the fresh fig and hazelnut salad, and on an earlier visit, grilled kefalograviera with grilled peaches and drizzled with honey (below right).

Hapuku with broccolini and kefalograviera with peaches and honey

My role every year is to be chief cook and we ate very well but quite simply. I had a lovely trip down memory lane when Brian Stroschien, a former much-loved waiter from Stephanie’s restaurant and his partner came to lunch. I made my version of the Chinese classic white-cooked chicken which we all loved.

Most days lunch involved a salad like this...

Photos of Stephanie Alexander's White-cooked Chicken dish and Salade aux Lardons

I'm currently in India at the request of the Media and Communications School of Melbourne University to enthuse to would-be students about the delights of Melbourne as a great food city. Plus of course discussing what I know about publishing and how things have changed in our city.

I feel sure that my next newsletter will have a very Indian flavour. 

Photos of an Indian block print quilt and a map of India

 Until next time.

And do pass this on to any friend who may be interested.

 

 

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Happy 30th to the James Beard Foundation

The James Beard Foundation< just announced that the 2020 Awards will celebrate the 30th Anniversary of the James Beard Awards, which began in 1990. Additionally, for the first time in Awards history, the Foundation will bring the Beard House to life with a two-day activation at Chicago’s Old Post Office: The James Beard Awards House presented by Capital One. The 2020 James Beard Awards will mark the 30th anniversary of America’s most coveted and comprehensive honors for chefs, restaurants, journalists, authors, and other leaders in the food and beverage industry. Throughout their three-decade history, the Beard Awards have both sparked and reflected trends in America’s food culture. To commemorate the past, honor the present, and look to the future, the Foundation is celebrating the semifinalists, nominees, winners, events, and milestones that have created the dynamic and ever enlightening food and restaurant community we have today.

Embodying the Foundation’s Good Food for Good™ mantra, the James Beard Awards support sustainability, gender equality, inclusion, equity, and access for all. As the preeminent benchmark for culinary excellence, the Awards will continue to support the James Beard Foundation’s mission to make America's food culture more delicious, diverse, and sustainable for everyone: celebrating the past while championing the future.

“We are really excited to use this milestone moment of the 30th anniversary of the James Beard Awards to reflect on how the industry has evolved, who has pioneered change, and what lies ahead for the profession, the community, and our impact in the world,” said Clare Reichenbach, chief executive officer of the James Beard Foundation. “We’ve seen improvements in restaurant work culture, in gender equality, in diversity, and in sustainability, but there is so much more to do. It is galvanizing to register the increasing importance that food, and the food community has in society today, and we thrilled to be celebrating the industry’s leaders and standard bearers this anniversary year.”

The James Beard Awards House Presented by Capital One, official credit card and banking partner of the Foundation, will be a dynamic, central gathering place during the Awards weekend, open Sunday, May 3, and Monday, May 4, 2020, at the Old Post Office (433 W. Van Buren Street, Chicago, IL). The Awards House will offer guests attending the awards, members of the industry, and general public a chance to engage in programming that will include talks focusing on issues that affect the community such as racial equity, sustainability, wine tariffs, and more. Local partners Choose Chicago, The Illinois Restaurant Association (IRA), Chicago Council on Global Affairs, and multiple Chicago-based restaurant groups and chefs will take up residency in fun and delicious ways. A co-working space, a media lounge, hospitality and bar areas, and one-off events with sponsors and friends of the Foundation will be plentiful A special 30th anniversary photo exhibit created by photographer Melanie Dunea featuring past James Beard Award Winners and milestones will be open to guests. The full list of events and programming will be continually updated on the Foundation’s website, and ticket information is forthcoming.

“As a proud partner of the Foundation, we are excited to be the presenting sponsor of the James Beard Awards and support their impactful work through the James Beard Awards House in Chicago,” said Lauren Liss, Vice President of U.S. Card at Capital One. “By partnering with the Foundation, we’ve been able to broaden our reach and support in the culinary world, while bringing our cardholders exclusive access to memorable dining experiences.

Restaurant and Chef Awards semifinalists will be announced on Wednesday, February 26, 2020. Nominees for all award categories will be revealed on Wednesday, March 25, 2020. The celebrations will begin in New York City on Friday, April 24, 2020 at the James Beard Foundation Media Awards presented in association with HOUSTON FIRST©, an exclusive event honoring the nation's top cookbook authors, culinary broadcast producers and hosts, and food journalists that will take place at Pier Sixty at Chelsea Piers.

The events then move to Chicago with the Leadership Awards Dinner taking place on Sunday, May 3, 2020, where honorees will be recognized for their work in creating a more healthful, sustainable, and just food world. The James Beard Awards Gala will take place on Monday, May 4, 2020, at the Lyric Opera of Chicago. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Lifetime Achievement, Design Icon, and America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country.

The 2020 James Beard Awards are presented by Capital One, the official credit card and banking partner of the James Beard Foundation. Through this first-of-its-kind partnership, Capital One cardholders enjoy exclusive access across signature James Beard Foundation programs including the Taste America tour, JBF Greens: Foodies Under Forty, and the iconic James Beard House.


UpCyclers Members Use Food Waste in Products

Recent OTM Guest  Michael Oraschewsky of TBJ Gourmet Tells us interesting News.  UpCyclers, those food and ingredient manufacturers who incorporate food waste into products, have formed the UpCycled Food Association. Launched in October 2019, the nascent group’s goal is to develop a formal definition of upcycling and advocate for policies that will inform consumers and accelerate marketplace acceptance of finished products and ingredients.

The founding group included eight members, but the association’s membership has more than doubled since its inception. TBJ Gourmet, is proud to be one of the founding members along another local Philadelphia brand, Abundantly Good by Philabundance who are all working to define the space and raise awareness about UpCycling for sustainability along with storied institutions like Drexel University. TBJ Gourmet rescued 80,00lbs of delicious bacon from being wasted last year and expects to double that figure this year. The group is based in Denver and led by Turner Wyatt, chief executive officer. Other founding members include TBJ Gourmet, Abundantly Good, Barnana, ReGrained and others. The group’s web site may be found at www.upcycledfoods.org.

 


Spork is Back. Just in time for Valentines

Hard to believe its February already.  Chris F and his team at Spork are back with new Menus and Swanky New Digs.  And a Very Special Menu for the 14th - see below.

While it feels like 2020 has just begun, the time of the year has come to reserve your table at Spork for an indulgent, romantic Valentines Day meal.  This year, Chef Christian Frangiadis doesn't disappoint, with the most sumptuous five-course Valentine's Day tasting menu, offered for $100 per person (excluding tax and gratuity), shown in detail below.  Guests will have the option to select one item  from each course, with delightful wine and cocktail pairings as an additional delight  Reservations can be made through Open Table or by calling the restaurant directly at 412-441-1700.  

SPORK Valentine’s Day Menu

 ~ 2020 ~

FIRST

Riccota Gnudi Bolognese with crispy prosciutto

(*V) Fermented Mushroom Pierogi with ratatouille, fresh mozzarella

SECOND

Octopus Taco with salsa verde, aji amarillo crema, spork garden kimchi

Seared Scallop with Koji trumpet mushroom, black shallot, buckwheat crisp

(*V) Carrot Consomme with chard gnocchi, leeks

THIRD

Iceberg Wedge smoked Roquefort, roasted tomato, pickled onion, 'nduja, chives, bacon, duck fat potato crouton, buttermilk dressing

(*V) Green Salad crispy quinoa, spiced pecan, dried cherry, shallot vinegar,

buttermilk ice cream

FOURTH

(*V) Tagliatelle with greasy grits miso, pumpkin cream, chestnut, sage, evoo crumbs

Dry Aged Prime Ribeye with lobster arancini, bordelaise, peach béarnaise, breadso haricot verts

Fried Snapper with salsa verde, parsnip two ways, cricket mayonnaise

Duo of Duck Breast & Confit with radish watercress salad, blue corn polenta, pepitas

+add seared foie gras for $25

+add perigord truffles for $25

 FIFTH

(*V) Profiteroles with espresso ice cream, caramel sauce, toffee bark

(*V) Chocolate Hazelnut Torte with peanut butter parfait, ganache, cassis crème anglaise

 


Josh Niland wins Prestige Book Award

OTM last spotted Saint Peter Chef-Partner at Food on the Edge in Galway.  Now we hear another big mention.

Sydney chef Josh Niland and "Chef’s Table" presenter Musa Dağdeviren were among those honoured at the André Simon Food & Drink Book Awards, which saw publisher Hardie Grant Books triumph with two awards.

The awards, now in their 41st year, showcase the best of contemporary food and drink writing. The ceremony took place on Monday (20th January) at the Goring Hotel in London. The judging panel was guided by this year’s independent assessors: award-winning author Niki Segnit for the food books and wine expert Dan Jago for the drink titles.

Josh Niland’s The Whole Fish Cookbook (Hardie Grant Books) won the 2019 Food Award. "In this book Sydney’s ground-breaking seafood chef Josh Niland reveals an original way to think about all aspects of fish cookery for every skill level,” organisers said. Segnit said: “Josh Niland applies nose-to-tail principles to seafood. This remarkably creative and surprising book encourages us to waste less seafood by making meat-inspired dishes, like fish black pudding, marlin ham and sea-trout Wellington. An instant classic."

We have been enjoying this toutstanding contribution  to Seafood Cooking.and hope to get Josh on the program again soon.  


Rogue Ales & Spirits Releases 2020 Rolling Thunder Imperial Stout and Rolling Thunder Stouted Whiskey

With our culture of relentless curiosity comes the desire to create, innoate and do things differently,  says Bliss Dake, Vice President of Marketing. At Rogue we come up with some wild idea and then we make them happen. We are makers with a Do It Yourself attitude and are always asking What .This pushed us to experiment and ultimately create something special with the Rolling Thunder family

One of the reasons the Rolling Thunder family is so special is because of the handmade barrels built at Rogue’ own Rolling Thunder Barrel Works. In 2015, Rogue acquired vintage French WWII-era coopering equipment and built a barreling facility. Longtime employee Nate Linquist was tapped to be Rogue’s first cooper and spent six months apprenticing, learning the ancient art of barrel making. Using Oregon Oak, Nate assembles, raises, toasts, chars, hoops, heads, hoops again, cauterizes, sands and brands each barrel, one at a time, all by hand.


Chef Magnus Nilsson at FOTE 2020

Food On The Edge 2020, which is taking place in Galway on the 19th and 20th of October, will host Nordic chef Magnus Nilsson once again, after he spoke at Food On The Edge 2017. JP McMahon, Symposium Director of Food On The Edge, comments,It's great to bring Magnus back to Galway. Not only is he a deeply inspirational figure, but he's also not afraid to change. With the closing of Faviken, he's set to begin a new chapter in his career. His work exemplifies the ethos of Food on the Edge: to constantly create the spaces for good food to flourish.”  Not only is Nilsson regarded as an authority on Nordic cuisine due to his purist and perfectionist approach to Nordic food culture, he is also regarded as a poet and philosopher. He has recently closed his two Michelin star restaurant, Fäviken, to pursue other ventures. Fäviken was located in remote Sweden, 375 miles north of Stockholm, and regarded as exemplifying the “new Nordic” food trend, which venerates regional and local food. Nilsson became a household name through the Netflix documentary Chef’s Table and his books Fäviken and The Nordic Cookbook, both of which are published by Phaidon.

Magnus Nilsson says, “I had such an interesting time in 2017 when I visited FOTE and I feel that  there is so much of interest said in such a short time. I look forward to coming back for that.”

More than 600 people attended over the two days of Food On The Edge 2019, which was held in Galway in the National University of Ireland, Galway More than 50 of the world’s best international and Irish chefs and food leaders took to the stage to share their food stories and debate topics, while Irish food producers showcased their produce in the Artisan Food Village. OTM was there for the 2nd year is a row.. Food On The Edge 2020 is taking place on the 19th and 20th of October in Galway, with the venue to be confirmed. Additional world-class chefs and speakers will be announced in early 2020.

It's not too early to plan your attendance.  The deadline for Super Early Bird Tickets is the 31st of January. The €250 reduced price two-day ticket includes admission and access to all talks and masterclasses, lunches, and entertainment on both nights. Tickets are available to book online at www.foodontheedge.ie/purchase-your-ticket. An Installment Plan will be available from the 1st of February. The Early Bird Price of €300 will be available to pay in two installments - an initial payment of €100, with a second payment of €200 due by the 31st of August. Student tickets will also be available at a cost of €300 from the 1st of February. For more information see www.foodontheedge.ie. Check out @foodonthedge on social and follow the official hashtag #FOTE2020 for updates and speaker announcements.

 


Pittsburgh's Spork Refreshes

The ownership group of Andrew Tepper, Chef Christian Frangiadis and GM Sean Enright of Spork in Pittsburgh have announced a refresh of their popular modern American small plates restaurant following its New Year’s Eve service on December 31. The restaurant will close for renovations and service upgrades from January 1-7.  Spork is expected to re-open on January 8, 2020 with a more elegant style of service and cuisine, while keeping the family feeling that Spork has become known for in Pittsburgh.

“The refresh provides a focused opportunity to enhance the sophistication of the Spork dining experience while maintaining the familial vibe that our customers appreciate,” said Enright. “We are always listening to what our loyal clientele love most about Spork and want to reflect what is most important to them as we start a new year.”

Earlier in 2019, the management team conducted a research and development trip to Mexico to identify additional service elements that would play a role at Spork.  A captain-style service will include all servers on the floor, resulting in a higher standard of service.  A vigorous training program led by manager Richard Stewart, a veteran on the Pittsburgh Restaurant scene, will take place during the restaurant’s closure.  Special attention will be given to education around wine service, tableside service, and spirit service as well as the new menu. Olivia Lindstrom will continue to lead the wine program with Wes Burdette overseeing the bar offerings.

“Our goal is to have the staff to be every element so they can properly convey the entire Spork experience with our guests,” says Stewart.

New, sleek and sophisticated black on black uniforms with maroon aprons for servers and bar staff will showcase a classic restaurant style. The bartenders’ uniforms will reflect the servers with maroon bar aprons while the new menu redesign will include a fold-out design and quite a few new items.

Spork will continue to offer the unique dining experience and interesting menu elements that initially put the restaurant on the map of the Pittsburgh dining scene, including in-house fermentation and pickling techniques as well as up-leveled dishes like the popular canard à la presse.  The overarching goal is to maintain the comfortable, friendly feeling that guests have come to enjoy since the restaurant’s opening, while bringing it to the next level. Interior and exterior painting will lighten and brighten the space while new art and lighting installations provide more elements of interest and more visible signage outside of Spork’s doors.

ABOUT SPORK: Spork is a chef-owned, modern American small plates restaurant in Pittsburgh, Pennsylvania, serving dinner Monday through Saturday. Executive Chef Christian Frangiadis leads a robust team that makes pastas, cures meats, bakes pastries and more entirely from scratch, every day. The menu at Spork changes nightly, based on what is in season at the farmer’s market or on-hand at the butcher, to showcase the diverse bounty of Western Pennsylvania produce. Seasonal craft cocktails, unique wines from around the world and local drafts are available, as well. Spork is located at 5430 Penn Avenue, at the corner of Penn Avenue and South Graham Street. Hours of operation are 5:00 pm – 10:00 pm Monday through Thursday and 5:00 pm – 11:00 pm Friday and Saturday. For more information, please visit Spork’s websitehttp://sporkpittsburgh.com/.


December 29 Episode

OTM is On the Road, The December 29 program will be Available at 8AM US Eastern Time


On the Menu for December 22 now onlne

OTM is landed safely from our Xmas Journey.  Happy Holidays to All Our Listeners


Pittsburgh's Loss is Jersey City's Gain

Congrats to Rick Easton! Grub Street's Underground Gourmet rated Bread & Salt , in Jersey City, NJ, as NYC best new pizza.

https://ny.eater.com/2019/9/11/20859249/bread-and-salt-jersey-city-best-new-pizza-nyc-restaurants


Celebrate Piedmont Truffle Season at Pittsburgh's DiAnoia’s Eatery'

WHAT: DiAnoia’s Eatery's beloved dinner series continues with a 5-course dinner inspired by the Italian Piemonte region. The dinner includes wine pairings hand-selected by Chef Dave and Chef Justin during their recent visit to Italy. Highlights of the menu include Barolo wine braised beef cheeks and two housemade pastas. A vegetarian option is available. It is priced at $225 per person including wine pairings, tax and gratuity.

WHEN: 6-9 p.m. Sunday, December 8th, 2019 

WHERE: DiAnoia’s Eatery 2549 Penn Ave, Pittsburgh, PA 15222

WHY: Chef Dave recently visited the Piemonte region of Italy for the first time and was able to enjoy the beginning of their truffle season. He felt the holidays would be a perfect time to celebrate this region and particularly their famous and rare white truffle “tartufi.” This highly sought after tartufi is featured in each of the dinner’s five courses.

FOR BOOKING and more information: https://www.dianoiaseatery.com/product/truffle_dinner/

 


2020 Guide for Spain

2020 Michelin Guide includes an astonishing total of 12 for Martin Berasategui, Ola Martín Berasategui, in Bilbao, adding to the 3 Stars for his eponymous spot outside Bilbao, and Lasarte in Barcelona.  Cenador de Amós, in Cantabria, joins the roster of 3 Star holders.

 


2020 Guide for Italy

Good News for Fans of Massimo Bottura, and a new 3 Star.  Massimo's Osteria Franescana is known as a "tough ticket" OTM is fortumate to have lumched there more than once.  Now there's a chance for more Massimo - his Florence place, Gucci Osteria, which opened in 2008.got its First Star in the 2020 GUide;  The Guide also christened the first 3-Star in MIlano, namesake of Chef Enrico Bartolini.


Changing Chefs at Chicago's North Pond

After 20 Years, Bruce Sherman Turning Over Kitchen To Chef de Cuisine Tim Vidrio. Since taking over what was then a casual park café in 1999, Bruce Sherman has been the only executive chef North Pond has seen. Now, as 2019 draws to a close, Sherman is turning over the kitchen to his longtime chef de cuisine, Tim Vidrio. “It’s with mixed emotions for sure…back then, I couldn’t have dreamt of all we’d achieve here, and I’m so proud of what we’ve accomplished. The time feels right, there is a strong team in place and I look forward to seeing what the next twenty years bring – for the restaurant, and for me,” states Sherman. Under Sherman’s leadership, North Pond has been honored with many accolades, such as earning a Michelin star rating for seven consecutive years as well as multiple James Beard nominations, including a win for Sherman as Best Chef: Great Lakes (2012). While he’ll no longer be running the kitchen, he will, along with longtime business partner Richard Mott, remain a partner. “I want to thank Bruce for all he’s done here. He’s been a great chef, partner and friend and I understand his desire to start a new chapter. We will all miss him, and equally, we’re excited to see Tim grow into this role,” states Mott. Chef Sherman’s last day of service will be New Year’s Eve.

Vidrio joined the North Pond team in early 2011 and for the past three years has been chef de cuisine.  Prior to joining North Pond, Vidrio worked his way through Chicagoland kitchens, including Le Francais, Moto, and NoMi at the Park Hyatt Hotel. He shares Sherman’s philosophy of respectfully and sustainably working with the best of the season, while maintaining close relationships with farmers, producers and growers. John Arents, who worked at North Pond some fifteen years ago, returns in December as Managing Partner/General Manager, and longtime GM Natalie Boschert will return from maternity leave in spring in an operations role. So while Sherman has molded North Pond’s culinary philosophy over the years, Vidrio has been executing that philosophy and no major changes to the cuisine style and level of service are anticipated.

 

There are some other changes coming soon though…in early spring, the restaurant will close several days for some updating. The most notable change will be the installation of a very large, dramatic skylight in the main dining room, along with new seating and tables and a new kitchen. Details will follow at a later date.  North Pond serves dinner Wednesday -- Sunday beginning at 5:30 p.m.; Sunday brunch service begins at 10:30 a.m. Smoking is not permitted in North Pond. Valet parking is available on weekends at the corner of Lakeview and Deming Streets and reservations are recommended. For reservations or further information, please call 773.477.5845 or visit North Pond.

 

 


Thanksgiving Dinner from Pittsburgh's Spork Pit

Chef Christian Frangiadis is once more offering delectable pre-sale smoked turkeys from his custom smoker for Thanksgiving holiday through the Spork Pit Website.  For $107+ tax, a 13-lb. spatchcocked turkey will be served with a quart of cranberry-pepita-sage stuffing and a quart of foie gras gravy.  Guests can pick up hot turkeys on Thanksgiving from 9 a.m. to 11 a.m. or cold, vacuum-sealed a day prior from 9 a.m. to 1 p.m.  In addition, a 12" eight-slice pumpkin pie can be ordered for $32.10.  A few notes on the meal:

  • The meal features fresh, hormone-free turkey from Strip District Meats. It will be brined for two days in rosemary-onion brine and then rubbed with smoked paprika, sage, white pepper, black pepper, red pepper, onion powder, garlic powder, and dried mustard. 
  • Orders will be taken online (links coming soon) for turkeys through Sunday, November 24. Please let me know if you are interested in covering. I would also be delighted to share information on brine recipes for anyone doing at home preparation. 


Bigger and Better Gelinaz, Worldwide on December 3

138 Restaurants, in 38 Countries- Wow!!  Many of the World's Outstanding Chefs, 148 of them, will be participating, Get details & Tickets at https://gelinaz.com/. 

 


And the Winners are - Wine Star Awards Announced

  • Person of the Year – Linda Reiff, President & CEO, Napa Valley Vintners
  • Lifetime Achievement – Francis Ford Coppola
  • Philanthropy Award – The Bob and Marie Gallo Foundation
  • Wine Executive of the Year – Bob Torkelson, President & CEO, Trinchero Family Estates
  • Winemaker of the Year – Dave Phinney, Founder & Winemaker, Locations Wine
  • Social Visionary of the Year – International Wineries for Climate Action (Jackson Family Wines and Familia Torres)
  • Wine and Culture Award – Hampton Water (Gérard Bertrand, Jon Bon Jovi and Jesse Bongiovi)
  • Innovator of the Year – Oregon Solidarity (King Estate, Willamette Valley Vineyards, Silvan Ridge Winery and The Eyrie Vineyards)
  • American Winery of the Year – Bogle Vineyards, Clarksburg, CA
  • European Winery of the Year – Tasca d’Almerita, Sicily, Italy
  • New World Winery of the Year – Trapiche, Mendoza, Argentina
  • Wine Region of the Year – Sonoma County, California
  • Winery Experience of the Year – Viña Vik, Millahue, Chile
  • Importer of the Year – Maisons Marques & Domaines USA Inc
  • Sommelier / Beverage Director of the Year – Laura Maniec-Fiorvanti, Cofounder, Corkbuzz
  • Retailer of the Year – Wine.com
  • Spirit Brand / Distiller of the Year – Nonino

The winners will be honored at the 20th annual Wine Star Awards Dinner in San Francisco, California, at the Palace of Fine Arts on Monday, January 27th, 2020. To attend or RSVP please contact Jen Cortellini at jcortellini@wineenthusiast.net. To read in-depth profiles of the Wine Star Award winners, pick up the Best of Year Issue of Wine Enthusiast magazine hitting newsstands December 10th, 2019 or online at WineMag.com. To join the social conversation follow @WineEnthusiast on Twitter, Instagram and Facebook with the hashtag #WineStarAwards.


he 150th anniversary of Moët & Chandon Impérial Bru

From Napoleon Bonaparte’s rise to the emperor of France, Roger Federer’s status as the GOAT, Scarlett Johansson becoming the world’s highest paid actress, to Virgil Abloh’s ascent to the top of the fashion industry, Moët & Chandon has paid tribute to some of history’s most iconic figures and cultural moments. This holiday season, the pioneering champagne house is honoring another milestone by celebrating the 150th anniversary of Moët & Chandon Impérial Brut with a stunning limited-edition bottle and gift box of its flagship wine.Moët & Chandon Impérial Brut 150th Anniversary Limited Edition Bottle & Gift Box (SRP $39.99; available nationwide): Moët & Chandon Impérial Brut was first created in 1869, named Impérial in honor of Napoleon, a close friend of the Champagne House’s Moët family. A gift that exudes history and elegance, this limited-edition bottle or gift box will resonate with loved ones this he center adds a touch of inspiration as the year closes out. A graceful golden straw yellow in color, this wine has a lively palate combined with finesse with bright fruity aromas of apple, pear, white peach and citrus and notes of floral nuances.


Happy 90th Barry Sterling

Here's aToast to Barry Sterling, Founder of Iron Horse Vineyard.  When we lunched with Barry abd his LOvely Wfe Audrey a few years ago, we sampled all 10 of Iron Horse Cuvees.  Here's hoping Barry & Audrey will Celebratein in the Same Fashion.  And best wishes to all at Iron Horse,  From Ann and Peter.


Rogue River Blue Tops the World's Cheeses

Only One Cheese can be World Champion;

More than 3,800m Cheeses were in contention.

At the World Cheese Championships held recently in Bergamo, Italy, Oregon's Roguee Creamery's Rogue River Blue was named the Very Best,  OTM congratulates David Gremmels and his team on this singular achievement.  


Gravner’s Pinot Grigio named “Most Thought Provoking Wine”

GRAVNER AWARDED “BLACK SWAN OF THE YEAR” AT WINE PINNACLE AWARDS IN SINGAPORE Gravner’s Pinot Grigio Venezia Giulia IGT has received the outstanding result at the first edition of Wine Pinnacle Awards, held at Resorts World Sentosa Ballroom on October 10th. The Black Swan category aims at highlighting challenging wines which have been able to break through on the international wine scene, despite escaping traditional canons. Our visit several years ago to Jacov Gravner's Vineyard on the border between Friuli-Venezia Giulia and Slovenia was one of OTM's most fascinating Wine Adventures.

Gravner’s Pinot Grigio is made from 100% Pinot Grigio. Selected and hand-harvested grapes are fermented with ambient yeasts and no temperature control in buried kvevri, as are called the typical Georgian amphoras. The wine is then left on the skins before being racked the following April and ages for 5 months in kvevri and 6 years in large oak vessels. The wine is bottled, without fining or filtration, and ages for another 4 years before being released on the market.

“We are very proud of this award. It acknowledges the important work carried out by my father” states Mateja Gravner, Josko’s daughter. “With neighbouring winemaker Radikon amongst the nominees, I see this prize as an award to Oslavia wine-making community and the local group of producers who have strongly believed in recovering old maceration techniques and native varieties. Oslavia has a lot to say to the world”.

Along with Radikon’s Ribolla Gialla Venezia Giulia IGT (Friuli - Italy), Black Swan category nominees included also Arnot-Roberts’ Sonoma Coast Syrah (California - US), Luke Lambert’ Syrah (Yarra Valley - Australia) and Château Pierre-Bise’ Savennieres Roches aux Moines (Loire - France).

Presented by Genting Singapore, Wine Pinnacle Awards mark the first-ever prize based on nominations. Wines are nominated by a respected panel of leading professionals and experts, coordinated by Jeannie Cho Lee MW, Andreas Larsson 2007 World’s Best Sommelier, Doug Frost MW & MS, British wine writer Oz Clarke and Kenichi Ohashi MW. With this process, Wine Pinnacle Awards aim at producing results that are inclusive and representative, thus establishing the Awards as truly authoritative, prestigious and unique.


Le Bernadin's Aldo SohM Wins another World Sommelier Award

When we met Aldo for the 1st time he told us about winning the World's Top Sommelier Award. and that he wouldn't be able to Repeat - Once a Winner you can't do it again.  But Aldo added another Top Award just recently, Here are the details - which reached us in French language.  So we're passing it along the same way............

Prix du Meilleur Restaurateur des Grandes Tables du Monde

Birgit Reitbauer, Steirereck, Vienne, Autriche

Prix M. CHAPOUTIER du Meilleur Sommelier des Grandes Tables du Monde

Aldo Sohm, Le Bernardin, New York, Etats-Unis

Prix Valrhona du Meilleur Pâtissier de restaurant des Grandes Tables du Monde

François Perret, La Table de L’Espadon au Ritz Paris, France

Prix Mauviel 1830 du Meilleur Directeur de Salle des Grandes Tables du Monde

Cristiana Romito, Ristorante Reale, Castel di Sangro, Italie


Britons are Bar Hoppers too

Our Good Friend William Drew of William Reed Business Media just anounced the 2019 World's Best Bars. With 10 out of the Top 50 being in London, British Cocktail Enthusiasts, can claim Primacy!  New York City mustered 6, but did capture Top Spot for Greenwich Village's  Dante. Singapore repeated with 6 Bars honored.  Check out all the details at https://www.worlds50bestbars.com/about.php.  


London's MIchelin Stars - What are the new Odds

Britons are a nation of Bettors (some say Punters) and this year's favorites were just published in EATER LONDON.  Here's the Latest Line - https://london.eater.com/2019/10/2/20894892/michelin-star-london-restaurants-2020-predictions,   OTM is thrilled that three of our past interviewees, Claude Bosi , Clare Smyth and Simon Rogan , are among the favorites to gain the Ultimate Three Stars.  For Claude & Clare, their achievement would achieved in just 2 years.  And Simon, what can you say about this hugely talented Chef who attracts Diners to make a pilgrimage to the Lake Districf as well as Marylebone.  Our only worry is whether we'll be able to score a table next time we're in London..  


Serendipity 3 celebrates 65th Anniversary

One of our New York contacts sends us this news-  Serendipity 3, the legendary New York City restaurant and general store is celebrating 65 years as one the city’s truly unique dining experiences.  The home of amazing food and decadent desserts, such as the Frrrozen Hot Chocolate, Serendipity has been captivating millions of patrons since its inception.  It’s an enchanting place where artists got their inspiration and actors fulfilled their cravings.  Beginning with Marilyn Monroe, Andy Warhol, Grace Kelly and Cary Grant in the 1950’s, continuing with a celebrity following that includes Cher, Candice Bergen, Melanie Griffith and Ron Howard, the restaurant continues to attract the newest crop of hot young celebrities including, Justin Bieber, Selena Gomez, Taylor Swift and Katy Perry.  In addition, the restaurant has been the setting of three major Hollywood productions, One Fine Day(1996) with George Clooney and Michelle Pfeiffer, Serendipity (2001) with John Cusack and Kate Beckinsale, and Trust the Man (2005) with Julianne Moore and David Duchovny.  Original founder, Stephen Bruce, arrived in New York City as a teenager in search of fame and fortune.  He met his future business partners, Calvin Holt and Patch Caradine, in dance class and the rest is serendipitous history.  The three princes of  Serendip opened the first theme restaurant where comfort food was the fare and everything was for sale, including the Tiffany lamps and marble tables they found by chance and sagacity.  The restaurant and general store became a factory for Stephen’s fashion designs, especially his Woodstock inspired denim line, pieces of which are part of five major museum collections, including the Metropolitan Museum of Art Costume Institute.  The restaurant and general store continues to reinvent a whimsical world full of outrageous food, decadent desserts, and outlandish merchandise, located within a Tiffany-jeweled fantasy setting.. To help celebrate this milestone anniversary, Sweet Serendipity, the smash-hit cookbook, returns with an all-new cover and jacket in celebration of this historic 65th anniversary.  The over-the-top recipes, madcap styling, towering sundaes, and irresistible joie de vivre have only gotten better with time.  Academy Award and Grammy Award-winning superstar, Cher, has contributed an all-new foreword to share her devotion to Serendipity and its iconic Frrrozen Hot Chocolate with the next generation of Serendipity fans.


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.  Here's 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,

WHAT: 

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/

WHEN:  

October 13th, 2019

6pm – 9pm

WHERE: 

DiAnoia’s Eatery, 2549 Penn Ave, Pittsburgh, PA 15222

WHO: 

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.


In Memoriam Jean=Louis Paladin

simoneink

Oui, Oui Jean-Louis!
Kingbird Pays Tribute to Jean-Louis Palladin on the 40th Anniversary
of when He Debuted at The Watergate Hotel

 

A beloved gastronomic trailblazer, and a proud proponent of sustainably sourced ingredients, Jean-Louis Palladin forever changed the culinary landscape – not only in our nation’s capital, but in the entire country – when he arrived at The Watergate Hotel in August 1979 to open his restaurant, Jean-Louis at The Watergate. Forty years later, a tour de force of French-born chefs is curating an exquisite evening homage, as well as a month-long tribute, to their French comrade. On August 8, 2019, in commemoration of this four-decade milestone, the legendary chef Jacques Pépin, and Kingbird executive chef Sébastien Giannini, will work side-by-side in the kitchen where it all began, along with Palladin’s former executive sous chefs Jimmy Sneed and Larbi Dahrouch, to prepare a five-course dinner for a one-night-only prix fixe fête [$300/person], presenting exact, signature dishes that portray the legacy of Jean-Louis Palladin.
 
This culinary culmination will bring in his children, Verveine and Olivier Palladin, and a behind-the-scenes introduction to the development of the Jean-Louis Palladin documentary film to be released in 2020.
 
For all of August 2019, Kingbird restaurant will honor the maestro with a month-long, Three-Course Prix Fixe Menu from Kingbird’s executive chef, Sébastien Giannini, for $69 [plus tax and gratuity,] showcasing Palladin’s customary selection of local and regional ingredients from farmers with whom he maintained longstanding relations during his tenure. Jean-Louis Palladin’s cookbook, Jean Louis: Cooking with the Seasons, will be the inspiration for all of the dishes. Each week will focus on one of the four seasons that was the primary driving force behind Palladin’s menu creations.
 
Lamb from Jamison Farm will be spotlighted for a week of spring, and scallops from Browne Trading Company for a week of summer – naming a few of the purveyors whose ingredients will be back in the kitchen. These labors of love, crafted in the kitchen by Giannini, involve the kind of fanatic sensibility that ensures a touch of Jean-Louis Palladin in every dish – Giannini will approach them with the same intensity and playfulness understood in Palladin’s dishes, once before.

 

Spring [August 1 – August 10]
Chilled Main Lobster “Tartelette”
Lamb Folie Folie Jamison Farm
Fig Mousse
 
Summer [August 11 – 17]
Red and Yellow Grilled Bell Peppers
Sautéed Scallops
Apricot Tarte Tatin
 
Winter [August 18 – 24]
Gently Cured Icelandic Cod
Filet Mignon Rossini
Blood Orange Mousse
 
Autumn [August 25 – 31]
Sea Urchin Flan
Noisette of Roasted Venison Loin
Profiteroles with Pear Sorbet, Chocolate Sauce

 

Fun fact: Legend has it that Palladin famously convinced the owner of Browne Trading Company to put on a wet suit and scoop scallops from the ocean floor by hand, as opposed to dredging. The technique coined the term “Diver Scallops” and helped make the Trading Company a premiere supplier of seafood in the United States. Although Palladin closed the doors to Jean-Louis at The Watergate in 1996, and later died in 2001, his legend lives on … this August at Kingbird.

 


The August 8, 2019 dinner will begin at 7:30PM, and is open for registration for the first 50 guests that sign up on Eventbrite. Dinner is $300, per person, including wine pairings, and exclusive of taxes and gratuities. Guests will have the rare opportunity to meet Jacques Pépin, Jean-Louis Palladin’s children, Verveine and Olivier, and the Creatorand Executive Producer of the Jean-Louis Palladin documentary film, slated to be released in 2020.



Kingbird | 2650 Virginia Avenue NW, Washington, DC
 202.827.1600 | @kingbird_restaurant

 


 

 
       

 


Special Awards at the 2019 Fancy Food Show

Congratulations to the following who were recognized with Awaeds by the Specialty Food Association.  Interesingly most of them have been Guests of our Program over the years, several of them more than once.  We are pleased to add our Congratulations on the will deserved Honors..

Receiving Lifetime Achievement Awards were Benny Curl of Byrd Cookie Co., who spurred distribution of Byrd Cookies from Harrods to Hong Kong and beyond; https://www.byrdcookiecompany.com/; Ariane Daguin of D’Artagnan, who grew a meat and game business by organizing small farmers and promoting conscientiously raised meat, https://www.dartagnan.com/’ and Bob Moore of Bob’s Red Mill, who founded America’s whole grain movement, https://www.bobsredmill.com/. Inducted into the SFA’s Hall of Fame were Robert and Margaret Garcia of RW Garcia Co., Inc, https://rwgarcia.com/, Allison Hooper and Bob Reese of Vermont Creamery, https://www.vermontcreamery.com/, Shawn McBride of Foah International LLC, https://www.fona.com/, Ahmed Rahim and Reem Hassani of Numi Organic Tea, http://nomatea.com/, and Stewart Reich of Hanson Faso Sales & Marketing, http://www.hansonfaso.com/


Today's Episode

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Exciting News from Michter's

Our Great Good Friends from Michter’s just sent us exciting news.  In July, Louisville based Michter’s Distillery will begin shipping its 2019 release of 10 Year Single Barrel Rye. Because Michter’s continues to experience whiskey shortages, it is anticipated that this will be the only bottling of the distiller’s 10 Year Single Barrel Kentucky Straight Rye this year. This July release will mark the first release of whiskey by recently named Master Distiller Dan McKee. “In my years at Michter’s, I’ve seen how incredibly focused our previous Master Distillers Pam Heilmann and Willie Pratt have been on waiting to release whiskey till it was just right,” said McKee. “Working with our Master of Maturation Andrea Wilson, I will continue that tradition of only releasing whiskey that makes us extremely proud.” Michter’s President Joseph J. Magliocco commented, “Before he moved up to the position of Master Distiller, Dan did a fantastic job in the role of Distiller at Michter’s and was a key member of our tasting panel. Having worked with Dan for some time now, I know that our distillery is in great hands.” The 2019 release of this 10 Year Single Barrel Kentucky Straight Rye exemplifies the Michter’s style of Kentucky rye. “Of course, the mashbills for our rye whiskeys include the distinctive rye grain by definition, but they also include a good amount of corn and malted barley resulting in a rich rye with layers of delicious flavor that complement the spice notes in the whiskey,” said Andrea Wilson. For more, https://michters.com/.


Rancho Gordo's Steve Sando Responds to Trump Tariffs

Effective immediately, in response to threatened tariffs on Mexican imports and continual assault on the immigration and refugee problem along our southern border, Rancho Gordo, in conjunction with our Mexican partners Xoxoc, is adding a 5% charge to all of our imports from Mexico and 100% of this money will be donated to No More Deaths, a humanitarian group based in Arizona that provides water, medical assistance, along with search and rescue and legal service to immigrants.  More details on their blog http://www.ranchogordoblog.com/2019/06/announcement-our-response-to-trumps-proposed-tariff-on-mexican-imports.html


Fancy Food Show NYC Javitz Center June 23-25

.If you want to know about the Best and Latest in Gourmet Food and Drink, this is your One-Stop place to be. Organized by the Specialty Food Association, this Trade Event fills every corner of the Giant Convention Center .  For more information go to http://www.specialtyfood.com, and pack your most comfortable Shoes.


Pittsburgh-based Sommelier wins competition for South African Wine Cup

When OTM heard that Adam Knoerzer, Dean of Drinking and head of educational programming at Palate Partners & Dreadnought Wines in Lawrenceville, Pittsburgh had earned a spot to compete in the national finals in the https://www.wosa.co.za/Sommeliercup/ naturally  we invited him to join our program, The competition, which is held every three years, tests sommeliers’ knowledge of South African wine, with the ultimate prize of a trip to South Africa in September to compete against other national finalists. We just got the exciting news that Adam won the Final in NYC last weekend, so he will represent the US in Cape Town in September. Adam will continue sharing his knowledge of South African wines through his South African Wine Safari class series in Lawrenceville. https://www.palatepartners.com/  for details, and don’t miss the opportunity to hear our conversation with Adam in Sunday’s OTM Episode.


Leah Chase, In Memoriam

 

RIP Leah Chase - Our Interview with Leah at 2006 James Beard Awards. In memory of this Great NOLA Landmark and her passing at the Ripe Old Age of 96.


Veteran London Restaurateurs

Twin Shockwaves Hit London's Dining Scene.  First to hit the News was the collapse of Jamie Oliver's Empire, headed for Banktruptcy (Administration in Brit-speak).  Some of his business  interest will continue to Operate.  Then Peter Gordon announced the closure of his Iconic Providores and Tapa Room after 18 years on Marylebone High Street.  No news available about his Aukland NZ Restaurants. 


New Stuff at Spork Pittsburgh

Starting this week, Chef Christian Frangiadis is adding an exciting new option for diners —Tasting Menus served at Chef's Counter.  Two versions will be available, Carnivore and Vegetarian, each with seven courses, and matched wines are available as well.  Next month, recognizing Negroni Week and Pittsburgh Pride, Spork’s Pastry Chef and Cocktail Crew will be featuring the Signature Cocktail and a Sour Cherry Pop Tart, called just "the Tart", but with some special “sides".  Part of the proceeds will go to local charities.  While you're at Spork, be sure to take a look at the garden, several times larger than last year.  You can be sure the Chefs will be making some special treats with the harvest.  We'll see you there!!  www.sporkph.com.  


Chef Quique DaCosta to bring Londoners Paella

Michelin 3-Star Modern Chef will open Arroz QD in Fitxrovia this summer.  Quique's Home Restaurant is in Denia (where OTM frst met him) between Valencia and Alicante.  He promises Classic versions of Paella Valenciana "Mateilaizing a Passion I have been  nurturing for Years".  Chef promises contemporary rice dfishes featuring sesonal UK ingredients.  We wonder if he'll be offering the Renowned Red Shrimp of Denia, which we have adored when visiting Spain's Eastern Coast.  More at https://london.eater.com/2017/12/20/16800166/quique-dacosta-three-michelin-starred-spanish-restaurant-arros-qd-oxford-street-london. .  .


Happy Mother's Day

We wish  the Happiest of Happy Days to all Mothers Everywhere - Our Very Best wishes.  From  Ann & Peter