Jacqueline Church's Blog
Posted by Jacqueline Church
The New York Times reports on a new trend in Yoga: "Yoga + Wine" retreats. I'm not kidding. The article includes a photo of a studio filled with yoga students on their mats, with wine glasses in hand. Hey, I couldn't make this up.
I don't know how many of my readers are dabblers in yoga, but I suspect more than a few of you have tried it. I would venture a guess that at least as many have been to a wine tasting. I just don't think the two go together. Besides, where the heck do the glasses go when you're in warrior pose? I'm sure I'd knock them over transitioning from iron mountain to whatever the heck comes next. Are there buckets for spitting? Servers?
It's only a matter of time before some frat boy turned yoga student gets the bright idea: "Dude, if we combine wine with hot yoga (the Bikram style in steamy hot rooms) we can catch a buzz faster even faster."
Anyone with only a bit of sense will tell you that the notion of drinking during a class is about as far from the goals of the practice as you can get. But, as the entrepreneur points out, Americans approach paths to spiritual enlightenment pretty much the way we do a lot of things: "cafeteria style". That is to say, we like to pick and choose just what we want. Why conform to someone else's discipline, especially if it interferes with your partying?
Contemplating another version of this oddity seems reasonable to me: a yoga retreat set in wine country that offers good local food and wine after a day that includes yoga class and vineyard tours...that could work.
Posted by Jacqueline Church
Move over Miss Piggy, it's time for "Quails in Space".
Todd English may be opening restaurants in every corner of the globe, but Alain Ducasse is going into orbit. Check out his recent additions to the International Space Station menu:
"...quails roasted in Mardian wine, red tuna with candied Menton lemon, "Riviera-style swordfish" and a confit of breast of duck with capers. The side dishes included sand carrots "with a hint of orange and coriander" and "a light puree of celery with a hint of nutmeg,"
Beats the heck out of Tang, hm? Thanks for the tip, GrapeGirl! Alas, the astronauts apparently are deprived of wine. I'd share the microgravity bioreactor with them if they needed it.
For an other-worldly experience here on Earth, I've recommended the Dark Dining experience. One of my favorite movie lines: "Even a blind man can see how much I love you." This story gives it a whole new meaning...
Reuters reports that a Los Angeles event based on the dark dining concept became a true "blind date" for a couple who connected through a Craig's List chat. They dined together at "Opaque" and after the meal, agreed to a second date.
Restaurants around the world (Montreal, London, Berlin) are offering the opportunity to dine in complete darkness, served by blind waiters/waitresses, to experience a sightless evening out. For many diners it offers a unique view into the world of sightless people. It can be a moving experience, even an epiphany. For the LA diner happily sharing his view that dark dining offers the advantage of being able to pick his nose, well, he's still in the dark. One doesn't need sight to discern class-less oaf.
And the beat goes on:
This week: I'll share my next installment in the Gourmet Gift Guide and my pick of the show from the Toronto Food and Wine Fiasco.
Sous-vide has made it to Iron Chef, I guess it's time to cover this interesting technique. The research is here somewhere on my desk, I swear. Scooped by Alton Brown, gosh darn it. Look for exciting additions to my gourmet food glossary, including this one and pictoral how-to guides.
Posted by Jacqueline Church
If the holidays are a time for reflection, I can think of no better topic than Dancing Deer Baking Company. Interested in a gift that gives to others? Take a look at Dancing Deer's Sweet Home offerings. Through this unique project, 35% of the purchase price of several items goes towards education, training, child care and housing for homeless families.
As an advocate of “doing good while doing well” I was excited to speak with Trish Karter, “top Deer” or CEO of this highly respected Boston bakery. Accolades have accumulated year after year for her leadership, for her contributions to the inner city, for her business success and last, but certainly not least, her cookies.
Check out my Dancing Deer interview Gourmet Goodies and Life Lessons for some really great advice from a remarkable woman and check out Dancing Deer's site for some fantastic holiday gift ideas.
Posted by Jacqueline Church
Though I was unable to attend this event, I wanted to share the menu with you. You may recall my interview with Chef Bloise this past summer.
The menu from November's dinner is another example of the unique flavors and perspective Chef Bloise brings to his cooking. A great performance indeed. Congratulations Michael!
Posted by Jacqueline Church
Alas, my crazy $25,000 gourmet gift suggestion - a gala dinner in Bangkok called "Epicurean Masters of the World", has come and gone. My apologies to readers distressed at having missed that deadline. I'll try to do better next year.
But I soldier on with advice on lots of other fun gifts so don't despair. I thought it would be fun to poll my favorite chefs, food writers, and artisan producers about holiday gift giving. I posed this question:/p>
"What was the best food or kitchen gift you’ve given or received?"
From fellow food-blogger, Gurgling Cod: Mom gives him and his brother a knife each year.
Just as I wracked my brain for some superstition about knives as gifts, I received this from Regina Schrambling, a favorite food writer AKA Gastropoda. She recalls best gifts received:
- martini pitcher filled with Ice Cubes (candies)
- also a piece of copper cookware every Christmas and birthday
- a Chinese cleaver used daily (a gift of a penny back to the gift giver, lifts the curse of the severed relationship said to attach to gifts of knives.)
And from a local Boston food writer – holed away in a library on her first book deal (yay!):
- received: Crab from Maryland and lobster from Maine are two of her favorites; a new coffee maker with cute mugs
- given: breakfast in bed; gelato makers with cute dishes; popcorn buckets with colossal boxes of candy for movie fiends
My friends at Bauer Wines recommend a lovely sparkler:
- Krug Grande Cuvee Champagne @ $150 it's a better value than the more familiar Dom or Cristal.
- Or a LBV Port
The boys at Bauer have never steered me wrong. At a recent tasting hosted by Bauer, we were also introduced to a lovely Tokaj, a Hungarian dessert wine.
From Helene York, Director, Bon Appetit Management Company Foundation Helene recalls a terrific selection of three artisanal Oregon cheeses; accompanying them, two local beers, and a locally-crafted (but obviously not domestically sourced) bamboo cutting board. She can’t get herself to use it as a cutting board and instead puts it to use as a cheese platter.
Laurel at Quady Winery recommends:
Quady Vineyards’ Electra. Named for the little electric feel of frizzante on the tongue, is full of bright fresh melon/peach flavors, very light (only 4% alcohol). Good as a brunch wine, good as a light afternoon drink while waiting for the guests, good as a pre-dinner aperitif, good frozen as a sorbet for between courses, good after dinner with fruit and light desserts and perfect to hand to the hostess and it won't break the bank. "The angel on the label just says holidays."
Allan Benton loves grits and cornmeal from Falls Mill in Belvidere, TN. “the right cornmeal goes a long way towards a country boy’s gourmet feast!”
This week I cover:
- Fabulous, fun gifts under $40
- Chocolate Gifts of all sorts, truffles, buddhas and more.
- Ice, Ice Baby - -Holiday Drinks Rock covers a few holiday drink suggestions.
