Chabernet

Another Glass of Chabernet

Lipp for Joy

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We follow travel blogger Nick Bredimus on Instagram. He wrote "Lipp for Joy" explains the correct pronunciation of the name of the legendary brasserie on Paris' Left Bank. Brasserie Lipp on Boulevard Saint-Germain was a favorite of artists and writers. "My father filled my head with dreams of Paris centered around cafes and brasseries like Lipp" wrote Bredimus. "Robert Bredimus traveled to Paris at age 21 and enjoyed the food and drinks at Brasserie Lipp. I did the same at that age, then later extended that tradition to my own children." The "Lost Generation" which included writers like Ernest Hemingway and artists like Pablo Picasso frequented spots like Lipp. The grand city of Paris was once a bargain compared to current times. Starving Read more [...]

Nick Bredimus a man for all seasonings

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Today is World Baking Day, May 21st. We will celebrate a man who was ahead of his time by learning to cook and bake when most males shunned such things. Nick Bredimus was fortunate to have a father, Robert Bredimus, whose mother taught him to cook when the kitchen was considered off-limits to his gender. Robert also traveled to Paris at age 21 and developed a deep appreciation for the finer points of dining. Twenty years later, Nick was born, and Robert was putting the finishing touches on the home he had built for his growing family. The home had a nineteen-forties era galley kitchen which was modern for its time. Like most geniuses, his father thought more about cooking, and talked more about cooking, than actually cooking. During Nick's wonder Read more [...]

Slinging it Singapore Style

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I had traveled to Singapore for business many times. The Missus was keen to accompany me and experience the Eastern mystique herself. Being a good husband and an even better tour guide, of course I brought her to the original, iconic, and legendary Raffles Hotel. And what better way to acquaint her with this historic venue than to order a "Singapore Sling" while sitting in the posh dining room. Orchids at every table, a chef in his Touque, and our server wearing a white dinner jacket. Thankfully, I was not required to wear a neck-tie.     Supposedly, this hotel invented the "Singapore Sling". I didn't have the good fortune to read this history ahead of time, but you can certainly look this up What It’s Like Read more [...]

Remembering a closed restaurant

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A favorite local restaurant has been closed following a fire. We're hoping it reopens, but we don't know when. For now, we have only memories like these recorded in this photograph. A partially eaten portion of Eggplant Rollatini makes my mouth water. It was a light dish with some mild ricotta cheese rolled up in a slice of eggplant. Topped with tomato sauce and stringy mozzarella cheese, it is an example of Italian gastronomy: a few ingredients, prepared expertly. You could call it vegetarian, but why bother? The rest of the table is a "Still Life". The lone olive discarded after flavoring a Martini along with a pickled onion that escaped the skewer; Plus, Croutons leftover from a Caesar Salad prepared table-side. The memories are Read more [...]

Eggs Benedict in Hawaii

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The Moana Surfrider Hotel in Waikiki serves a wonderful beachside breakfast. Two poached eggs with a different hot sauce for each egg. Hollandaise sauce over those eggs with spinach and smoked salmon below is perfection. Washed down with Kona Coffee while gazing at the surfers riding waves as promised by the name of this hotel. Eggs Benedict is a dish that is best when ordered out rather than preparing it at home. It really screams vacation. Read more [...]

Three Essentials for Easy BBQ Ribs

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Making a decent version of BBQ pork ribs at home has always been a challenge. We've tried par-boiling the racks before a slow bake in the oven or on the charcoal grill. Also, we attempted to roast them wrapped up in Aluminum foil for a long bake time. Nothing came close to the results from smokehouses in the South.  The recent innovation of the Instant Pot was the solution to the problem. This is one of three essentials for at-home ribs that rival the BBQ shacks. The other two essentials are Smoked Salt and a bottle of store-bought BBQ sauce. Start the day before or a few hours before mealtime. We used two racks of pork ribs purchased at Costco. Apply a dry rub of your choice that must include several tablespoons of Smoked Salt. Brown sugar Read more [...]

Classical Gas

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Classical Gas is actually the title of an instrumental recording by Mason Williams. It's a masterpiece, but I'm using this phrase in reference to the time-honored tradition of cooking gourmet meals with gas burners. Mrs. Chabernet has the very desirable Wolf appliance for her home cooking. Many a miraculous meal has been prepared on this six-burner puppy. Sure, it was pricey but the results are amazing. Plus, gas was deemed to be more energy efficient and less expensive than electric. Now the tide has turned and gas appliances are considered problematic. I'm not sure if the data supports this argument and it remains to be seen what professionals will use in their own kitchens. I recently learned that chef Bobby Flay has a Wolf gas Read more [...]

Loco Moco

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We didn’t eat Loco Moco the first few times we came to Hawaii. Perhaps we thought Loco stood for crazy instead of Local.

It is not the prettiest plate of food, but there is treasure buried under that perfectly cooked egg. The egg is resting on a seasoned meat patty of beef and pork. Beneath the meat is a bed of white rice. Then, rich brown gravy flows over and around the mound of deliciousness.

This is truly a comfort food for the “locals” of Hawaii.

https://www.instagram.com/p/Cq_1yOPJVvm/

 

 

Is that Bobby Flay in the Window?

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Did you ever take a photo then realized later that it captured something unintended? For example, I often capture a photo of myself in the reflection of my wife's sunglasses. Look at this photo I shot at the Acme Oyster Bar. Doesn't that look like Chef Bobby Flay outside the window? Shucks! Come on in, Bobby, and have a glass of Chabernet and some oysters. Read more [...]

Vegan Cooking with Wine

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Can you cook with wine as a vegan? This is a tricky question. And I’m here to answer those questions for you in this post. Most of us think of wine and automatically think, “Of course it’s vegan! Wine is just fermented grapes, right?” This is where cooking vegan and wine run into a problem. Most mass-produced wines are filtered to remove the natural sediments and opaque colors that form during the fermentation process. Go into your kitchen and look at the bottle of apple cider vinegar in your cabinet. You’ll notice that it has a somewhat opaque consistency and sediment at the bottom. This is formed when you ferment apple cider make the vinegar. So, is it the fermentation process that makes the wine non-vegan? No, Read more [...]