We trek to Amador County, California to taste an old-vine Zin, visit a Zinfandel grape grower whose family arrived here in the 1800's, and give a quick overview of the gold-mining history and beauty of this region. Cheers!
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A quick trek through the City of Love! An interview with Carlo Nerozzi of Le Vigne Di San Pietro in the Veneto, and tasting some smooth, yummy Refola. (Cabernet passito grapes with a touch of merlot) See video below
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We visit Long Shadows Vintners for a first hand look at an extraordinary collaboration of world-class winemakers using Washington grapes to create their signature wines. Join us at The Benches vineyard, Long Shadows winery, and a visit to Walla Walla, Washington.
Nader Gebrin is a man with an undeniable passion for his craft. He is the chef and owner of Bravo! Nader – a cozy, intimate restaurant tucked away from the bustling hub of Huntington village. You will find only 12 tables at this charming spot (that are seldom empty) and Nader will always be eager to greet you with open arms and a kindhearted kiss. The devotion he possesses for his patrons is as genuine as his desire to create some of the finest Italian cuisine on Long Island.
Daniel Boulud is a master of his craft. The prodigious, world-renowned chef is considered one of America’s leading culinary experts and one of the most revered French chefs in New York City. Best known for his flagship restaurant, the eponymous DANIEL, Chef Boulud has pioneered traditional French cooking in the 21st century. This year celebrates the 20th anniversary of DANIEL, which remains one of the few Manhattan restaurants to have a coveted three-star Michelin rating. Since then, Chef Boulud has continued with a trajectory toward ever-more-casual restaurants, including db Bistro Moderne; DBGB Kitchen and Bar; Bar Boulud; Café Boulud; Boulud Sud and Épicerie Boulud. Boulud is the author of seven cookbooks and was named a Chevalier de la Légion d’Honneur by the French government, as well as Chef of the Year 2011 by The Culinary Institute of America.
Executive Chef Chris Coleman is an artist. His canvas: your plate; his paint: delicious food; his studio: for two years now has been Petaluma on NYC's Upper East Side.
Chef Coleman lives by the motto, "Watch what happens and let the truth be told. My food speaks for itself." That food includes Calamari with Cocktail and Tartar Sauces, Buffalo Mozzarella and Braised Tomato, Chef Coleman's Springtime Chopped Salad, Pan Seared Crushed Walnut and Pine Nut Encrusted Halibut on Sautead Spinach, and Grilled New Zealand Rack of Lamb with Carmelized French Onions in a Red Wine Vinegar Sauce atop Grilled Veggies, all cooked in a wood oven, just to name a few.
