Jan 12 2010

#68 On The 2010 Saveur Top 100!


 
Every year Saveur magazine asks for their readers to submit their ideas, inspirations, and favorite food finds. Everything from family recipes to treasured cookbooks to time-honored tips. And thanks to y-o-u Astor Center is ranked #68 on The 2010 Saveur 100 List.

Here's to another delicious year!

See for yourself

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Jul 27 2009

R. López de Heredia...the Bob Dylan of Rosé

Years ago I read a quote from troubadour Steve Earle where he stated, “Townes Van Zandt is the best songwriter in the whole world and I’ll stand on Bob Dylan’s coffee table in my cowboy boot and say that.”. While I know it was said slightly tongue-in-cheek, I'd like to just go on record stating that I emphatically disagree with that line of thinking. Please. Have you read the lyrics to “Visions of Johanna”, “To Ramona” or “Idiot Wind”?! The reason I bring this up is that there’s something about the boldness behind his chosen words which I was reminded of this past weekend while enjoying a bottle of rosé. Not any bottle of rosé though. As a matter of fact, I will go as far as to say that R. López de Heredia in Rioja produces the best rosé in the whole world.  And this uber-traditional producer has had a bit of time to perfect their skills as they’ve been making wines for a hundred and thirty-one years.

There are so many aspects of this rosado which set it above and beyond its fellow pink bottlings. To start with, the issue of that color pink. It's not. While most rosés are celebrated each spring with the vibrancy of a current vintage, the Lopez de Heredia is eleven years old before released and has taken on a more copper-orange hue. The grape breakdown is Tempranillo, Garnacha and Viura. While aging may vary per vintage, the most recent 1998 spent four and a half years in oak barrels and then six more in bottle. Not only does the light tawny color get me every-single-time, but the nose(!)...it's unforgettable. Tangerine, apricot, orange blossom and dried fruit with notes that remind you of oxidized sherry. To say this wine is complex and rich would be the oenological understatement of the year. And the minerality in the finish, I'm still tasting it this Monday afternoon. Yes, it's that long.

The gourmands of Astor Center will tell you this is best paired with something along the lines of Middle Eastern, Indian or Thai.  I chose to savor it on its own while watching Guy Maddin's Brand Upon The Brain!. But this is really something you should not simply take my word for.  Be adventurous and pick up a bottle at Astor Wines & Spirits tonight.

Oh, and Townes Van Zandt had this response to Mr. Earle's comment, "I've met Bob Dylan and his bodyguards, and I don't think Steve could get anywhere near his coffee table."

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Jun 03 2009

In the Times...

Florence Fabricant has kindly included Gender Confusion: Unraveling the Myths of Gender in the Restaurant Kitchen in this week's Dining Calendar in the New York Times.

The event will explore the conjecture of discernable differences of food originating from a kitchen run by men versus a kitchen reun by women. The celebrity panel includes Grant Achatz of Alinea Restaurant, Dana Cowin, Senior Vice President and Editor In Chief of Food & Wine Magazine, and famed food writer Gwen Hyman which will blind taste through 5 courses prepared by each gender. The guest chefs include: Anne Burrell - Host of Food Network's "Secrets of a Restaurant Chef", Akhtar Nawab - Elettaria, Julie Farias - Beer Table, Alex Guarnaschelli - Butter, Doug Psaltis - Smith’s, Brad Farmerie - Public, Double Crown, Johnny Iuzzini - Restaurant Jean George, Emma Hearst - Sorella, Colin Alevras - DBGB & Vera Tong - Dovetail

New York Times Dining Calendar

May 26 2009

Sugar & Whips: The Serious Eats Review

Check out the Serious Eats review of our decadently delicious Sugar & Whips event on Thursday, May 21st.

Read the review here!

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May 05 2009

Serious Eats Reviews: "The Hoot"

The Hoot (as I am single handedly coining it) has been all over the Serious-Eats-a-verse. With "The Hoot" now a fond and tasty memory, here are some of the reviews on Serious Eats (which I think I may coin "The Eats")

Photos From The Hotennany

hotdoglover's Hootennany Report

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