Ici, dans l'atmosphère si particulière, si sereine, de Château Clarke, vignes, vins, jardins s'unissent en symbiose. Ils participent du même plaisir de vivre, de la même expérience épicurienne et esthétique, résolument unique. 🍇🍷🌸 // Here, in this unique, so serene atmosphere of Château Clarke, vines, wines and gardens come together in harmony. They are part of the same love of life, the same epicurean, aesthetic experience. 🍇🍷🌸 -----------------------------------------------------------------------------------
Gotta love when it takes less than 10 minutes to put dinner together. Went to @sprouts for a few groceries. Made sure to pick a good avocado, hearts of romaine blend, & a bottle of Conundrum red wine 🍷 blend. Picked up some Argentinian empanadas from Solo Empanadas in McAllen, TX. Made a gaucho salad at home. Romaine, tomato, sliced manzanilla olives, diced avocado, a hint of mozzarella, & Chimchurri from Solo Empanadas. My first time trying out the empanadas from there. They’re authentic & amazing! Tried the traditional beef, shrimp & cheese, mushroom & cheese, & Swiss chard & cheese. While they were all amazing, my faves were the Swiss chard & cheese & the traditional beef. They have good dine in combo options. Tonight, it worked out great to pick up the empanadas, make a salad, open a bottle of wine 🍷 & listo! #salud
“What we’ve done is start with everything vegan or veggo,” he says, “and people can add protein if they want. Rather than the other way around. We’re hoping it’s setting a new precedent that will catch on.” - Cameron Earl, Guild co-founder. .
Excerpt from our recent feature on @urbanlistmelb. Head over to their site to read the full article. #GuildMelbourne
NEW WEBSITE LAUNCH! Coincidence that our website is launching the same day as #ChampagneDay ? We think not. Check out Curate & Co.'s NEW website designed by @GoLiveHQ - hope you love it as much as we do!
Photo by @Kristen.Penoyer
My New Yorker foodie friend and I had heard a lot about Clamato, sister to Septime next door. You cannot reserve . Getting a place is like winning tickets in the Wimbledon ballot. The last time I went they told me and my dining partner (at 9pm) that they had run out of seafood. 😐🤨Tonight we got a place ....but it was not as spectacular as it had been hyped up to be. The best dishes were the poireaux, noix St Jacques and red tuna. Otherwise not worth the detour. Or perhaps because I’d been building expectations for over 2 years ? #lefooding @lefooding #paris#parisfoodie#epicurean#fruitsdemer#seafood#parisbymouth#parisdining#fish
Great tasting by @joaniemetivier of this amazing historical bottle
• • • • •
So you though whites couldn’t age, think again. I was very privileged to be invited to this one in a lifetime tasting of Dopff & Irion, Chateau de Riquewihr, Les Murailles various old vintages as well as their more current products. In a very kind and appreciated wave of kindness and generosity, the estate and its general manager Frédéric Raynaud has decided after finding stocks of forgotten old bottles dating back to 1945 to share this unique tasting experience with professionals around the world, and me.
A LITTLE HISTORY
It was after WWII, in 1945 that René Dopff and the widow Madame Irion, two big names in viticulture in Riquewihr, decided to collaborate and create Dopff & Irion. One of their first decisions was to acquire the historic castle of Riquewihr built in 1549 by a rich owner called Richo. The name Riquewihr came from the variation of the name Richo Villa. The estate has a total of 27 hectares of which 1/3 is part of the Grand Crus Schonenbourg and grand cru Sporen with an additional 5 hectares from clos d’Isenbourg.
The lineup was very impressive. The young, pale and delicate 2012; the already deep gold, aromatic and almost exotic 2002; My birth year vintage, the very mineral and rocky 1991; The smoky, nutty with aromas of vanilla of the 1989; The rich and deep 1984 with woody aromas and still some fresh apricot aromas; The original, expressive 1982, my favorite, with aromas of mint, rose and white tea; The smooth, honeyed 1969 with a textured, almost grilled taste; And finally, the oldest 1962, from the year the AOC was created, herbaceous and oily, surprisingly still standing strong with nice acidity. In short, I was surprised with the variations between vintages and even more by the strong acidity left in all of them. 📷: @winetourismmag
Cheers epicureans 🥂
Yasuko's Petite Kitchen (Oct 19, 2018 #yasukospetitekitchen ): “Oeufs en Cocotte"(Eggs in Pots) Good morning! I’m usually not a big fan of salmon eggs, but when it comes to my Oeufs en Cocotte, it’s a different story. The combination of a runny egg, creamy béchamel sauce, fresh salmon eggs, with a hint of dill works really well, and I love to have it by dipping a crunchy toasted baguette in it... So easy to make but yet so tasty. Wishing you a happy Friday!💕
When you want to succeed, you find a way. But having @dayne_hearn by my side definitely helps.
We might bicker every once in awhile over silly things, but we ALWAYS love and support each other no matter what. thats why were best friends.
And honestly I’m glad I found him because he pushes me every day (even when I don’t want to be pushed🤣) to continue to grow and continue in my efforts towards my goals.
Thanks for being my rock, babe!
With that being said, I’ve got a few opening at the spa tomorrow after lunch💜
Come see me and trick or treat yo self 🖤
For those who’ve been asking how to preserve Truffles 🖤 ~How to make Truffle Butter~
You’ll need •8oz of Butter
•.5 to 1oz of Fresh Truffles
Step 1 - Allow your butter to sit at room temperature until soft
Step 2 - Shave Truffle with a microplane into a bowl of soft butter
Step 3- Whip butter with an immersion blender, whisk, fork or whatever works for you.
Step 4 Scoop your butter into a sealable container and allow to sit in the fridge for one or 2 days before use.
This recipe is for preservation, Truffle butter can also be made by storing your truffle in the same container as your butter. Fatty substances will absorb the aroma of the truffle if enclosed with them ex. Chocolate, Cheese, Nuts, even Eggs.
“What we plant in the soil of contemplation, we shall reap in the harvest of action.” Meister Eckhart