NYC Wine: Vino Nobile di Montepulciano’s “The History Teller” led by Antonio Galloni, hosted by the Consorzio and Marina Nordic of IEEM USA – Wine Review
Vino Nobile di Montepulciano Master Class & Guided Tasting “The History Teller” led by Antonio Galloni, hosted by the Consorzio and Marina Nordic of IEEM USA.
Vino Nobile di Montepulciano has a long history and tradition of producing memorable bottles, so today should be a phenomenal event..
As expected, the room was crowded with curious and distinguished palettes. Sommeliers, wine educators, wine critics, wine journalists, importers.
Vino Nobile di Montepulciano Region
The event featured Andrea Rossi, President of the Consorzio del Vino Nobile di Montepulcino and Antonio Galloni, Wine Critic & Founder of Vinous, who led the tasting.
Andrea Rossi, President of the Consorzio del Vino Nobile di Montepulcino
Rossi spoke about the Consorzio and Montepulciano while Galloni explained the Vino Noble di Montepulciano region with intrigue and excitement
The Vino Nobile production zone is positioned between Val di Chiana and Val d’Orcia at altitudes from 820 and 1900 feet.
Antonio Galloni, Wine Critic & Founder of Vinous, led the tasting.
The climate is influenced by nearby Trasimeno Lake, its soils composed of marine fossils, sandstone, salt rich clay and precious silt deposits.
The Sangiovese grape is locally called Prugnolo Gentile. Within their local Producer community, it’s name is mostly interchangeable.
Montepulciano in Tuscany is the center for Vino Nobile’s vinification efforts where both vinification and aging takes place and are supervised in the municipal area.
Vino Nobile is aged for a minimum of two years, including one year in oak barrels; and three years total in order to earn the title Riserva.
Vino Nobile di Montepulciano Tasting
There were 11 wines tasted in total.
“Alboreto” Vino Nobile di Montepulciano 2020
“Alboreto” Vino Nobile di Montepulciano 2020
From Fattoria della Talosa made from 100% Sangiovese.
The vineyard is at 350-400 meters above sea level. After a careful selection of grapes, from the last week of September to the first week of October, the fermentation time is about 15-20 days.
Then malolactic fermentation is in stainless steel. The maturation is for 2 years in big barrels and stainless steel for another 2 months. The finished wine continues to be aged in bottle before release. An easy drinking win, hints of plum, blackberries, a kiss of strawberry and pepper. An excellent start to the day.
Vino Nobile di Montepulciano 2020 docg from Dei
Vino Nobile di Montepulciano 2020 docg from Dei
Made from 90% Sangiovese and 10% Canaiolo.
The soil is mostly clay with sand (tuff) and the vineyard is at 300 meters above sea level. Soft pressing of the grapes followed by spontaneous fermentation with the use of indigenous yeasts in stainless steel tanks at a controlled temperature. Maturation on the skins for 15 – 25 days with pump over’s. Aging for at least 24 months of which a minimum of 18 months is in wood. The wine remains in-bottle for some time before release.
On the nose, hints of cherry, plum and violets with a hint of coffee and a touch of vanilla. Pair it with braised beef cheek with mashed potatoes.
“Asinone” Vino Nobile di Montepulciano Selezione 2020
“Asinone” Vino Nobile di Montepulciano Selezione 2020
Made from 100% Sangiovese.
The vineyard is at 380 – 400 meters. The soil is clay and silt with embedded fossils. Fermentation is in stainless steel vats for 20 to 25 days with cultured yeasts from the vineyard. Malolactic fermentation in 6,000 to 8,000 French oak vats.
A vibrant wine with hints of red currant, cherry, strawberry, plum, violet. Pair it with ribeye
“La Braccesca” Vino Nobile di Montepulciano 2020
Made from 90% Sangiovese and 10% Merlot.
The vineyard is at 290 meters. The soil is sandy loam. Each grape variety was harvested separately, de-stemmed and delicately crushed. Then transferred into stainless steel vats where alcoholic fermentation took place at a controlled temperature to preserve the fruit’s aromatic profile. Maceration on the skins for 10 days. Malolactic fermentation. Then the following spring, the bottles were aged approximately 12 months. Then bottled in spring 2020 and aged for one additional year in the bottle.
Red currant, strawberries, cherries and a subtle hint of spice and vanilla.
“Vigna d’Afiero” Vino Nobile di Montepulciano docg Selezione 2020 from Tenuta Valdipiatta
“Vigna d’Alfiero” Vino Nobile di Montepulciano docg Selezione 2020 from Tenuta Valdipiatta
Made from 100% Sangiovese.
Vinification is in steel tanks at controlled temperatures. Maceration on the skins for 20-25 days. Daily pump over and délestage at the beginning and in the middle of fermentation. Spontaneous malolactic fermentation. Fermentation in stainless steel tanks for 20 days. Malolactic fermentation in stainless steel. The wine is aged in French barrels at 20% new oak for 18 months, then aged in bottle before release.
A delicious and complex flavor. Black cherry, dark chocolate, balsamic notes and a touch of vanilla Pair this with duck, roasted and grilled meats.
Vino Nobile di Montepulciano docg 2020 Boscarelli
Vino Nobile di Montepulciano docg 2020 Boscarelli
Made from 85% Sangiovese and 15% Canaiolo.
Alluvial and sandy lime soil with silt, clay and stony structure. The grapes are picked manually. After de-stemming and soft pressing, they are fermented in oak vats. Indigenous yeast is used in the fermentation process that lasts about a week. Aged in Slavonian oak casks, where malolactic fermentation occurs. Maturation takes from 18 to 24 months, then aged in the bottle for several more months before the release.
Strawberry, blueberry and sage notes. Medium body, medium tannin. Suggested pairing: grilled, roasted or braised meat and manchego or other seasoned cheese.
Luca de Ferrari of Boscarelli
Vino Nobile di Montepulciano docg 2019 Avignonesi
100% Sangiovese.
This bottle is even more special, as it employs Pied de Cuve, a process used by winemakers wanting to use wild yeast from the vineyard to ferment their wines. The process aims to build a population of viable (alive yeast) and vital (strong) in the wild yeast culture in a small volume of wine.
20-25 days of maceration. Pied de cuve used for the first bath of grapes in advance, select yeasts which are naturally present on the skins. Then these grapes become the basic yeast used for the fermentation. At least 18 months in Slavonian oak barrels and then at least 6 months aged in bottle.
On the nose, strawberry and red currant with subtle vanilla and spices. Well-balanced, medium body, ripe cherries and plum. Elegant tannin that creates a nice balance against the flavor and mouthfeel. Surprisingly long finish.
Would pair well with traditional Italian dishes, prosciutto, pecorino.
“Tenuta Calimaia” Vino Nobile di Montepulciano docg 2020 Marchesi Frescobaldi
90% Sangiovese (Prugnolo Gentile) and 10% red grape varieties.
Maturation in oak barrels for 24 months. Bottle aged for 4 additional months.
Intense ruby red in the glass. Nose is vibrant with cherry, sage, cardamom. Dark chocolate. Body is bold and velvety. Heavy tannin. Long dry finish.
“Silineo” Vino Nobile di Montepulciano docg 2020 from Tenute del Cerro
Fermentation and maceration at controlled temperature with daily pump overs.
Goes through malolactic conversion then 18 months of aging.
Cherry and red currant on the nose. Earthy, cedar, vegetal.
Pairs well with roasted chicken, and sharp cheddar.
“Messaggero” Vino Nobile de Montepulciano docg 2018
“Messaggero” Vino Nobile de Montepulciano docg 2018
95% Sangiovese and 5% Canaiolo Nero.
The grapes are handpicked, fermented in small containers to facilitate extraction of the skins. Fermentation is made with natural yeast, in full respect of the area, when the wine is still in contact with the skin, for 18-20 days. Then transferred to Slovenian oak casks for 18 months, then 6 more months in oak. During this period, they decant to make the wine clear and prepare for bottling.
The nose is pronounced with black currant, blackberry, blueberries, spice and leather. Full body, medium tannin, long finish.
Would pair well with aged pecorino, ribeye and game
Vino Nobile di Montepulciano docg 2018 from Villa S. Anna
Vino Nobile di Montepulciano docg 2018 from Villa S. Anna
This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
In today’s health-focused culture, where wellness transcends mere goals to become a lifestyle, mushroom coffee is emerging as a leading trend. This innovative beverage combines the classic energizing effects of coffee with components often linked to the reputed benefits of medicinal mushrooms. Such a blend makes mushroom coffee a more mindful, health-oriented option for daily consumption, resonating especially with those who weave wellness into their daily routines.
Image courtesy of Freepik
The uniqueness of mushroom coffee lies in its ability to enhance the usual coffee experience by potentially offering additional benefits. For those who find regular coffee too acidic, mushroom coffee presents a more stomach-friendly option. Additionally, it incorporates adaptogenic mushrooms, which are believed to help the body better manage stress. This attribute makes mushroom coffee especially enticing to wellness enthusiasts and those seeking a natural way to support their body’s stress response.
The Rise of Mushroom Coffee, Image Courtesy of Freepik
Finding a coffee that delivers on both taste and health promises can be a daunting task. Leading the initiative is More.Longevity & Wellbeing with its Coffee Superfood Blends. These products are meticulously developed, selecting each ingredient for its quality and scientific backing, ensuring they contribute effectively to the blend. Flavors such as Salted Caramel Vanilla and Mocha are designed to mask the natural earthiness of mushroom, making the beverage more enjoyable while enhancing its appeal. The addition of adaptogens and essential vitamins in the blends aims to support overall health by boosting immunity, enhancing energy, and improving mental clarity.
The Rise of Mushroom Coffee, Image Courtesy of More.Longevity & Wellbeing
The company’s commitment to radical transparency ensures that consumers receive a product free from unnecessary fillers and additives, affirming a respect for consumer health and environmental sustainability. This level of honesty and ecological consideration is becoming increasingly important to consumers who prefer products that are both healthy and environmentally conscious.
As the trend continues to carve a niche within the beverage market, consumers are presented with expanding choices. It’s no longer just about picking a brand; it involves selecting a philosophy and a level of quality that resonates with personal health values and taste preferences. The coffee not only invites coffee lovers to rethink their daily mug but also serves as a gateway to a more mindful and intentional morning routine.
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Source: WeAreDancing.com
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Source: WeAreDancing.com
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Source: WeAreDancing.com
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Credit: https://instagram.com/DancingSonoma
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Credit: https://instagram.com/DancingSonoma
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Credit: https://instagram.com/DancingSonoma
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Credit: https://instagram.com/DancingSonoma
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Credit: https://instagram.com/DancingSonoma
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Source: WeAreDancing.com
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.com
Manhattan’s La Grande Boucherie Chef Maxime Kien Reveals the ‘Simple Secret’ to a Great Dish
Chef Maxime Kien is the new Executive Chef of NYC’s The Group, responsible for La Grande Boucherie, Boucherie Union Square, Boucherie West Village, Petite Boucherie and more. And by the end of 2023, they’re launching even more restaurants.
But today’s conversation is about bringing the most flavor out of a plate’s ingredients
Chef Maxime Kien explains:
To me, the simpler the food on the plate, the harder it is to make. The food we see in some restaurants right now is over-complicated.
Too many ingredients, too much mixing of flavors and sauce and garnishes. [Instead,] try to stay true to what you’re trying to achieve.
Executive Chef Maxime Kien
Let’s say you’re doing a scallop. Cook the scallop properly, season it properly, don’t try to hide the flavor of the scallop with something which is gonna be overpowering and then you’re gonna be left eating something and not being able to recognize what you have in front of you.
Not looking at it and saying, ”What is that?”
Everybody thinks cooking fish is easy. No, it’s actually really technical because the second you over-cook it, the fish is worse.
The key is being able to take something nice, season it properly, cook it properly and make it the star of the dish, with something that is going to complement it.
A nice sauce is as simple as that. That’s what we are trying to achieve here, not try to be too complicated.
La Grande Boucherie is the number one booked restaurant in New York City. I think we’re in the top five in the USA as far as the volume that we do.
There are some items, like I will not put a tomato salad on the menu in December, even if we can find them. I want to make sure that I follow the seasons and follow nature. So tomatoes will come for summer.
In spring, you’re gonna have spring pie and try to stay true to the roots and try to stay true to seasonal things.
I wouldn’t put whole vegetable bread in the midst of summer because that’s something that you serve as food with venison in fall and winter. Mushroom season is mushroom season. Don’t try to do things ’out of season’ because the product is not gonna be the best. So if the product is not good, I don’t want to serve it. I’d rather not put something on the menu rather than put something on the menu that’s not gonna be to our standard. I don’t wanna do that.
Tell us about the next steps of NYC’s The Group launching several restaurants throughout the United States
The company [The Group NYC] started about 11 years ago with the vision of Emil Stefkov, the owner. He opened the first restaurant and the company grew pretty quickly after that.
The company almost quadrupled its size within a few years. Then because of Covid, everything was touch and go. But now we have a few projects coming up. We have Miami, Washington DC and Chicago. We’re gonna add another eight restaurants to the portfolio. We’re gonna double the size of the company within a short amount of time.
Well, there’s a lot of moving parts between developing the kitchen and having a look at the plans — we need to do this, this is where the pantry needs to be here. You know, and they’re talking about many developments and research and the staffing. There’s so many components. It’s not only like ‘We’re gonna open the restaurant.’ There is so much work behind that. You’re looking at the location. You have to think back to seasonal and local [ingredients and menu].
It’s all different food scenes. Even if you have core items from the menu, because they’re your identity, you have to look at every single location as an almost separate entity and be able to say, ‘This dish might not work over there, but it’s gonna work right here.’ So develop all of that and being thoughtful about everything.
Taste 1000’s of bottle of wines & spirits to preview to Passover 2024: 18th annual Kosher Food & Wine Experience, Feb 26
Royal Wine Corp, the largest producer of premier kosher wines and spirits kicks off the 18th Annual Kosher Food & Wine Experience (KFWE) Monday, February 26, where it continues to be a leading key influencer in Passover wine trends.
18th Annual Kosher Food & Wine Experience Monday, February 26
This year the Kosher Food & Wine Experience 2024 NY (KFWE) is relocating to New Jersey where it will highlight top notch wines and spirits, exclusively open to members of the trade and media.
Nearly 1,000 kosher wines, and a plethora of spirits including whiskies, bourbons, vodkas, tequilas, rum, gin, and cordials will be on hand for sampling and tasting.
“At Royal Wine Corp
we continue to support the wineries in Israel,
which are among some of the
top-rated wines in the world.”
Gabriel Geller
Director of PR
Royal Wine Corp
“This year KFWE will feature break out sessions featuring wines from Israel, as well as separate sessions focused on new whiskeys and tequilas, and a look at the Herzog Wine portfolio from our Oxnard, California winery.” says Gabriel Geller, Director of PR, Royal Wine Corp.
“Our portfolio consists of world-class wines
that happen to be kosher.
In the past year alone hundreds of non-kosher restaurants
have put selections of our portfolio on their lists because
they recognize the quality and value of our wines”
Jay Buchsbaum
VP Wine Education
Royal Wine Corp.
Highlight of New Wines & Spirits Debuting at KFWE 2024:
Rocca delle Macie Chianti Classico, SRP $25, world famous winery producing kosher wine for the first time.
Lovatelli, new line of fine and affordable Italian wines, including a Salento Primitivo, SRP $17 and a Barbera d’Asti, SRP $25, with soon a Nebbiolo, a Super Tuscan and 2 Vermouths.
Cantina Giuliano, fully kosher boutique winery in Tuscany.
Many new wines from South Africa by ESSA and J Folk wineries (Chenin Blanc, Pinotage, Cabernet Sauvignon and more).
Spirits and great liquors and fruit Brandies from Massenez in Alsace, France.
New Kosher cognacs from DEAU and Roland Bru.
Bartenura – new flavored Moscatos in cans such as Peach, Lychee, and Blueberry.
Preview Passover 2024:
Château Dauzac Grand Cru Classé and Aurore de Dauzac Margaux ’21
DOC NYC 2023: Shari and Lamb Chop World Premiere Nov 11.
Shari Lewis was a dancer, singer, and magician but is best known as the ventriloquist behind sock puppets Charlie Horse, Hush Puppy and, of course, Lamb Chop. This lively doc charts the life, loves, and career hits and misses of this spunky perfectionist, who forever changed the face of children’s television. Featuring ventriloquists who she inspired and nostalgia-inducing clips, this upbeat portrait of brilliant Bronx native turned beloved TV personality brims, like Lewis, with warmth and charm. – Karen McMullen
The first screening will be followed by a Q&A with director Lisa D’Apolito, subject’s daughter Mallory Lewis, and special guest Lamb Chop. The second screening will be followed by a Q&A with Lisa D’Apolito.
This film contains the following accessibility options for viewers:
Closed Captioning for in-person screenings at IFC Center and Village East by Angelika
Descriptive Audio for in-person screenings at IFC Center and Village East by Angelika
Closed Captioning for online screenings
All in-person screening venues provide sound amplification headphones upon request with venue management. IFC Center can also provide a T-Coil loop for compatible devices.
Executive Producer: Nigel Sinclair, Jeanne Elfant Festa, Joseph Mellicker, Jordan Walker-Pearlman, Bob Valentine, Sophia Dilley, Wesley Adams, Michael Cho, Mimi Rode, Tim Lee, Caitlin Gold, Naomi McDougall Jones, Lindsay Lanzillotta, Carlene C. Laughlin, Steve Cohen, Paula Froehle, Benjamin J. Murphy, Robert Dietz (Co-Executive Producer), Scott Pascucci (Co-Executive Producer), Charles Hopkins (Co-Executive Producer)
Producer: Cassidy Hartmann, Nicholas Ferrall, Morris Ruskin, Douglas Warner, Lisa D’Apolito
