After a day lifting wine glasses around Napa Valley, you might be looking for a quiet retreat.
A Stags Leap District cliff hanger, Poetry Inn fits the spot.
Enjoy full view of the valley from western facing porches.
Rates range from $610 (low season weekday) to $1950 (high season weekend.)
If you are already thinking Valentine's Day, Poetry Inn is offering a special package .
"Two night stay, two 60-minute massages, locally-made chocolates, a bottle of Cliff Lede Vineyards Cabernet Sauvignon, and a wine tasting and tour for two at the nearby Cliff Lede Vineyards tasting room, which is one of the Stags Leap District's most modern and acclaimed wineries. Rates start from $1,330 per night, based on availability. Check-in is February 13, 2015 and check-out February 15, 2015. Excludes gratuity on spa treatments. "
From Death and Co. the New York Lower East Side cocktail lounge comes Death and Co, the book (Ten Speed Press, October 2014) with 500 cocktail recipes, a combination of classics and Death and Co own creations.
Elder Fashion Royale
Phil Ward, 2008
1 1⁄2 ounces plymouth gin
1 ⁄2 ounce st-germain
1 dash house orange bitters
Garnish: 1 grapefruit twist
Stir all the ingredients (except the champagne) over ice, then strain into a flute. Top with champagne. Garnish with the grapefruit twist.
(*Recipe reproduced with permission from Death & Co, Modern Classic Cocktails, with More than 500 Recipes by David Kaplan, Nick Fauchald, Alex Day- Published by Ten Speed Press- October 2014)
Bring 80 Winemakers and 13 Brewers under one roof in Brussels and you get Wine, Beer, Rebels or Vini, Birre, Ribelli, the first Belgian salon for Natural Wines and Rebel Beers out of Italy and Belgium...
Adobo and escabeche are the two most common types of acidic marinades used in Spanish cooking, and their use in preserving seafood dates back to antiquity. In Andalusia, adobo shows up most famously in this dish: cazón, or dogfish, is cubed and marinated in a mixture of olive oil, sherry vinegar, garlic, and spices. It’s then dredged in flour, quickly fried, and served hot with a squeeze of lemon and a (mandatory, in my book) glass of fino or manzanilla to balance out the tangy, decadent fish. • • •
1. pounds swordfish or monkfish fillet, skin removed Olive oil 1⁄3 cup sherry vinegar 1 tablespoon water 3 cloves garlic, chopped . teaspoon smoked Spanish paprika . teaspoon cumin 1 teaspoon oregano 2 bay leaves . teaspoon ground black pepper 1⁄3 teaspoon salt Flour
Cut the swordfish into 1-inch cubes and place in a nonreactive bowl. In a separate bowl, mix together 3 tablespoons of the oil and the vinegar, water, garlic, paprika, cumin, oregano, bay, pepper, and salt. Pour this mixture over the fish, turning to coat each piece. Cover with plastic wrap and refrigerate overnight.
When ready to cook, drain the fish well and blot the pieces to remove excess marinade. Put the flour in a shallow bowl and set aside.
In a 12-inch pan over medium-high heat, heat . inch of oil until shimmering but not quite smoking.
Dredge the fish pieces in the flour, shaking off any excess, and fry in batches, turning to brown each side, until crisp and golden, about 1 minute per side. As the pieces finish cooking, remove them to a plate lined with paper towels to drain.
Transfer to a bowl or small platter, dust with a little paprika and sprinkle with parsley, and serve hot with lemon wedges on the side.
That Crazy French Woman and evangelist of natural wines, Isabelle Legeron, is crossing the Atlantic from her London base to promote the release of her book Natural Wine (Cico Books, July 2014) in the U.S.
On November 13, she will be in New York, first for a book signing at Chambers Street Wines, followed by Gossamer dinner at Contra restaurant.
Some details courtesy of Chambers Street Wines:
"We are delighted to welcome Isabelle on Thursday, November 13th, from 5:00 to 6:30pm for an in-store tasting and book signing of Natural Wine, which already graces our shelves. As always, these preliminary celebrations are open to all and free of charge. Thefestivities will continue at acclaimed downtown restaurant Contra, where a custom six-course tasting menu will be paired with some of the most influential producers of natural wines featured in Isabelle's book. We’ve had a couple of other dinners at Contra and they were a huge hit - expect delicious, satisfying food from Chefs Jeramiah Stone & Fabian Von Hauske and the warm, expert hospitality of Wine Director Jorge Riera.
Gossamer-winged dinner tickets are $180, which includes meal, wine, taxes, and gratuity. Dinner begins at 7:00pm. Contra is located at 138 Orchard Street (between Rivington and Delancey Streets); New York, NY 10002. "
Call Chambers Street Wines at 212 227 1434 for Tickets...
(* Photo of Isabelle and the Georgia amphoras from That Crazy French Woman site)
Even runners post New York marathon could use a blood warmer on this chilly blustery first Sunday of November.
While you're at it, do it in style with this recipe from SherryA Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes (Ten Speed Press, October 14-2014) by Talia Baiocchi, recipe with roots in Pigalle.
This drink first appears in Harry McElhone’s 1927 Barflies and Cocktails, and again three years later in The Savoy Cocktail Book (1930) with the caption: “This is the genuine‘Ink of Inspiration,’ imbibed at the Bal Bullier, Paris. The recipe is from the Artists’ Club, Rue Pigalle, Paris.” In the 1920s the Rue Pigalle—or Quartier Pigalle—was a sordid slice of neighborhood between the 18th and 9th arrondissements, not far from the Moulin Rouge. Between the two world wars this became ground zero for the jazz movement—a kind of Harlem of Paris—and the home base for the likes of Utrillo and Picasso. The Artists’ Bar, also called Fred Payne’s Bar—or “Freddie’s,” as Henry Miller called it in the opening of his short story “Burlesque”—played host to everyone from jazz musicians to poets. This remained true of the bar through the Beat era. The Artist’s Special, which is essentially a riff on the Whiskey Sour, had apparently become popular enough that it made its way across the Seine to become a staple at the Bal Bullier, after that room was reimagined in the 1920s, in both décor and activities, in the spirit of Dada. The redcurrant syrup is adapted from Jerry Thomas’s 1862 Bartender’s Guide. If redcurrants are unavailable, raspberries or sour cherries will make a fine substitute, as will grenadine.
1 ounce oloroso 1 ounce blended scotch, preferably Black Grouse . ounce lemon juice . ounce redcurrant syrup (see below) Garnish: lemon peel
Add all the ingredients but the garnish to a mixing glass. Fill with ice and shake. Strain into a coupe glass and garnish with the lemon peel.
1 cup stemmed redcurrants . cup raspberries 1. cups sugar 7 ounces boiling water
In a bowl, combine the currants and raspberries and muddle. Cover with a cloth or kitchen towel and let stand at room temperature overnight. Add the sugar and boiling water and stir to combine. Let cool, and finely strain into a jar or glass bottle. Refrigerate for up to 1 month.