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Kuma Inn
The first week of the New Year is the slowest one for restaurants. We eat out then to show support and take advantage of the lower crowd levels. We also wanted to ring in the year with a toast to one of our all-time favorite wine makers Tony Coturri. We made our way to Kuma [...]
Continue reading...The “Grey House” Garden, Part 2: Arugula
By Nicki Sizemore - May 8, 2009
It worked. Seeds were planted. They sprouted. And today, the novice gardener ate her first pick of the season. OK, for many of you out there, this is far less than a miracle. After all, humans have been growing food for around 12,000 years. But remember, I’m a [...]
Continue reading...Domaine Vigneau-Chevreau Vouvray and Artisanal Cheeses
By Randy Caparoso - Mar 31, 2009
Vouvray is like the girl with the Scarlett Johansson sweetness, Bette Davis wit, and knockdown Grace Kelly beauty that made all the boys in high school too dumbfounded to ever ask out (except for the dumb jocks, who’d never get a yes). Vouvray is a thinking man and woman’s white wine because it takes brains to [...]
Continue reading...Pierre Morey Meursault and Coq Au Vin Blanc
By Randy Caparoso - Mar 16, 2009
For Pierre Morey – the former (and legendary) winemaker of Domaine Leflaive, and proprietor of his own Domaine Pierre Morey in Burgundy, France – farming biodynamically (his vineyards Biodyvin certified since 1997) is a matter of stewardship: turning over vineyards from one generation to another at the peak of health and productivity. Morey is [...]
Continue reading...Domaine Tempier & Smoked Pulled Pork
By Randy Caparoso - Mar 6, 2009
Collette wrote of France’s Jurançon: when I was a young girl, I was introduced to a passionate Prince, domineering and two-timing like all great seducers… My lifelong affair has been with Domaine Tempier’s Bandol rouge, which began in the early 1980s, when I was first introduced to the French imports of Kermit Lynch. In [...]
Continue reading...Tuscan Grilled Skirt Steak & Broccoli Rabe with Creamy Polenta
By Nicki Sizemore - Mar 4, 2009
As March makes her entrance, I crave neither the heavy fare of winter nor the light dishes of spring, but something in between. This dish wins the goldilocks challenge, marrying the warm and comforting flavors of the months behind with the light and vibrant flavors of the season ahead. A glass of not-too [...]
Continue reading...Fennel & Orange Holiday Salad
By Nicki Sizemore - Dec 17, 2008
This vibrant and light winter salad provides a welcome contrast to the rich fare of the season. Thinly shaved fennel and glistening orange segments are tangled together with winter greens, toasted hazelnuts and crumbled feta for a crunchy and refreshing beginning to any holiday meal. Serve it with a glass of Prosecco and [...]
Continue reading...Weisswurst & Apples with Cider & Crème Fraiche
By Nicki Sizemore - Nov 17, 2008
This warming jumble of onions, apples and Weisswurst (German white sausages scented with cardamom, lemon peel, parsley and ginger) is taken to new heights with the addition of crème fraiche and apple cider. Sweet and sultry, yet earthy and satisfying, it’s like slipping into your favorite wool sweater. For a simple and [...]
Continue reading...Grass Fed Ribeye with Cabernet Mushrooms
By Nicki Sizemore - Sep 15, 2008
As fall starts nibbling away at summer with its crisp and colorful display, I naturally start craving warmer flavors and heartier fare. This quick and easy pan-seared ribeye steak, finished with Cabernet glazed mushrooms, is the perfect way to ease into the cold-weather flavors ahead. While the steak makes a sumptuous meal for [...]
Continue reading...“American” Tuna Niçoise Sandwiches
By Nicki Sizemore - Aug 25, 2008
It was a perfect seventy-five degrees outside, with just the faintest whisper of fall in the evening breeze. Turning on the stove was not an option, not with only a few more hours of sparkling sunlight left. Luckily, I happened to have a half baguette in the freezer, a load of market goodies, [...]
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By Jonathan Russo - Jan 15, 2010
Chefs & Restaurants