Lots of upscale breakfast restaurants are now getting fancy with their Eggs Benedict…and you should too! This combo of smoked salmon and cream cheese with the usual Benedict players is devastatingly good-better, perhaps, than the original. If only Mrs. Legrand Benedict were here to taste it!
This evening, I will be joining a number of politicians and celebs, chefs and otherwise, at the Food Bank for NYC’s 2015 Can Do Dinner! Find out how you too can help raise money for the Food Bank for NYC (and get some fabulous items in return!)
Opi d’Aqui, located in one of the best wine-growing areas of the Languedoc region, is owned by international entrepreneur Alain Coumont, proprietor of the Belgian-based restaurant/bakery group Le Pain Quotidien. At Opi d’Aqui (which means “opium of here!”), Alain partners with natural wine-maker Philippe Formentin to produce fantastic artisanal wines.
“Zarzuela” originally means “light opera”-and a light shellfish stew of that name is made across Spain, with regional variations. “Zarzuela” is also one of the handful of names that made it on to menus at Spanish restaurants in America 40 years ago. The classic American zarzuela is different from the Spanish ones. It uses American shellfish, of course. More important, it emphasizes the clichés of Spanish cooking: lots of bell peppers are used, and the Spanish proclivity for sausage and shellfish together is well-represented. The result is an easy-to-make, absolutely delicious party-stopper.
In the hallowed tradition of “animal-eye wines”—a light-rosé style, heavily popularized for decades by Sebastiani’s Eye of the Swan—the frog-branded Toad Hollow winery in Sonoma releases a truly lovely rosé called “Eye of the Toad.” Don’t even think about the marketing, which you may or may not find clever. Think of the wine!!! This fresh-as-a-daisy pink wine weighs in at 11.5% alcohol—about as low a count as you’ll find in any dry California wine! For me, it is a near-perfect rosé for this summer.
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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