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 [...]

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 [...]

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.

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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 [...]

Sausage Links With Wine

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Sausage. Links. Get it? Sorry, I can never resist a food-related pun. The gist of this article is the pairing of wine with an often overlooked menu protein - sausage. There are many articles about steak and wine, so why not meat in its tubular form? I'm up to the task since, if you were ever going to pair a hot dog with a wine, it would need to be a Chabernet - a wine with no pretense. The first pairing, and one we enjoy quite often at home, is Italian sausage accompanied with a Chianti Classico wine. I'd recommend the sweet Italian sausage, but the hot links will not overpower the Sangiovese grapes in this Super Tuscan wine. For preparation, we start the sausage in a dry saute pan and add a little wine, water, or chicken stock (why not all Read more [...]

Queso and Wine

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The title Queso and Wine might trigger the thought of processed Velveeta cheese dip with a sickly sweet wine. Not in our home, where Spanish-style cheeses served with Spanish wines evoke thoughts of many pleasant food experiences. For example, a hot cheese dish paired with wine is a reminder of Javier's Gourmet Mexicano serving continental Mexico City cuisine in Dallas, Texas. They offer a Cheese Panela (grilled Monterey cheese with Chorizo sausage, prepared specially at the table) that we paired with a glass of Tempranillo wine from Spain.   Viña Sol is a popular light white from Torres, ubiquitous in Spain and sometimes available in US cities. It is a delightful accompaniment to Tapas and we enjoy it with Manchego cheese and Read more [...]

German Know-how

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In the days before "German Engineering", the German's were known for sausage and for beer. I can't think of a more satisfying meal than grilled bratwurst with a cold beer. Sauerkraut and mustard cut the heaviness of the fatty pork, and the beer rinses your pallet for the next big bite. In Germany, sausages (or, Wurst in German) are regional specialties. Nuremberg is renowned for tiny grilled bratwurst. Many diners order these small treats by the platter. Platters of varying sizes are hung on the wall or described. The smell of the grilled porky deliciousness is so entrancing that you will be inclined to over-platter. Read more [...]

Corvina a la Chorrillana

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Corvina a la Chorrillana FISH STEAKS IN TOMATO AND CHILI SAUCE To serve 6 3 tablespoons Annatto oil 2 large onions, thinly sliced 3 large tomatoes, peeled and cut into ¼ -inch slices, or substitute 1 1/2 cups chopped, drained, canned Italian plum tomatoes 2 fresh hot red or green chilies, each about 3 1/2 inches long, seeded, de-ribbed and cut lengthwise into 1/8 -inch strips 1/2 teaspoon finely chopped garlic 1/2 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 pounds Corvina or Sea Bass, cut into 1/2-inch steaks, or substitute any other firm white fish Fresh Cilantro to garnish In a heavy 4-quart flameproof casserole, heat 1 tablespoon Read more [...]