Ready for your ‘Chocolate Epiphany’ ? Honeymoon Chocolates wants to help.
Have you ever felt better after a good meal? The flavors that linger. The euphoria that captures your attention. You’re inspired. You can’t help but smile.
Today we’re talking with Honeymoon Chocolates’ Cam Loyet.
You use the phrase ‘Chocolate Epiphany’. What does it mean to you?
So up in Bloomington, Illinois, where Hayley and I met there’s a restaurant called the Epiphany Farms it’s farm to table. It’s expensive because you’re getting the highest quality meal. We were only college students. So we really couldn’t afford it, except for once a year. Every meal I had there, I had what seemed like this Epiphany with food where everything tasted better than any meal I’d had in the last 4 weeks. It was just incredible and we hope that you know our chocolate can do that for our customers.
It’s this experience where only a single bite can tide you over or a little bit goes a long way, because not only was the flavor so incredible, but it lasts 5 or 10 minutes, the flavor in your mouth just lingers.
That’s where “Chocolate Epiphany“ comes from being sweetened with honey. It doesn’t have to be sweetened with cane sugar.
Honey is as local as it gets and it’s as unrefined as it gets with the sweetener completely untouched, raw unfiltered honey.
A lot of our competitors use coconut, sugar, monk fruit or stevia, and those are all processed ingredients, one way or another. Even cane sugar is processed.
So we’re doing our best to create this experience through chocolate and communicate with our customers; and hopefully it becomes an epiphany in the process.
Honeymoon chocolate is a love story, a health story, a delicious flavor, story and an environmental story. What else can we add to that?
It’s definitely a love story, my girlfriend at the time, now my wife; we met at Illinois Wesleyan University, and started this crazy business of sweetening chocolate with local honey. Yes, we need chocolate with local honey. And it’s a bittersweet journey. We instantly found out all of the trials and tribulations of owning our own business.
Also the cocoa supply chain. It’s a lot like the diamond industry where there’s a lot of slave labor and a lot of issues with those who really do all the hard work and effort. There’s a lot of effect we can have as we scale.
Yeah, a love story. It’s sweet. It’s romantic. That’s one of the main reasons why we named it Honeymoon Chocolates because it always has its place at romantic events.
We do our best to attract those who want to gift our product. A lot of our customers do gift our chocolate.
It’s environmental as well. It’s all compostable packaging. We have a goal of using only clean energy in the future, but again, it continues to be bitter sweet because chocolate is a very power hungry industry. It takes a lot of effort and energy to manufacture chocolate. It takes a lot of effort and energy just to get the cocoa here.
There’s a lot of effort in our industry to be transparent on the energy that is being used in the emissions and our goals to be a bit more transparent on that as well. But we do our best.
I never want our Honeymoon Chocolates wrapper to be out on the streets blowing in the wind without the ability to biodegrade or compost. So we go a little bit more a little bit above and beyond.
Visits Honeymoon Chocolates at: https://hmchocolates.com
On Instagram, at: www.instagram.com/honeymoonchocolates
On Facebook, at: https://www.facebook.com/honeymoonchocolates
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The Rise of Mushroom Coffee: A New Era in Health-Conscious Brewing
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.
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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.
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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.
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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.
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Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell
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.
For the full, un-edited conversation, visit our YouTube channel here.
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?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
Southern sophistication Pours in NYC: Jack Daniel’s Country Cocktails RTD Hard Tea Pours Nationwide
Jack Daniel’s Country Cocktails Hard Tea Launches Nationwide
Jack Daniel’s Country Cocktails Hard Tea – a canned ready-to-drink that launched earlier this spring in 13 test markets – is rolling out nationwide this fall.
The RTD embodies Southern sophistication with a twist.
Jack Daniel’s Country Cocktails Hard Tea combines black tea, ripe, true-to-fruit flavor resulting in a balanced and sweet finish. With four classic flavors carefully selected, each can was crafted to please the palates of today’s modern drinker.
Country Cocktails can be found in select retail and convenience stores across the country in a 12oz. can (ABV 5%), 12-can variety pack containing four classic flavors: Original, Peach, Raspberry, and Blackberry; with the Original & Peach offered in 16oz. and 23.5oz. single serve cans that deliver consumers a refreshing and high-quality beverage experience for those who appreciate a good tea.
- Original: Known for its full-bodied refreshing take on a Southern classic. Combining the rich taste of black tea with a sweet, true-to-fruit finish, captures the essence of Southern sweet tea. It’s the perfect drink for relaxing on the porch and enjoying good conversation.
- Peach: A floral flavor that brings the juicy, sun-ripened sweetness to life. This option offers a crisp and refreshing experience, where the delicate honeyed taste comes to the forefront of the palate making it a delightful choice for any day of the year.
- Raspberry: Delivering a vibrant tartness, yet balanced with a subtle sweetness; this flavor presents a bold and smooth drink that’s as satiating as it is refreshing.
- Blackberry: Capturing the rich and juicy essence of blackberries, it offers a slightly tangy and flavorsome experience, making it a perfect choice for consumers who enjoy the bold taste of berries with a hint of Southern charm.
Coinciding with Country Cocktails Hard Tea launch is the RTD’s partnership with ACM and two-time CMT Music Award winner, Lauren Alaina, who has accomplished one of country music’s crowning achievements – becoming the youngest member of the Grand Ole Opry.
Lauren Alaina’s small town Georgia roots, love for comfort and authenticity make her the perfect ambassador for a beverage that prides itself on delivering a taste of the South in every sip. Both Alaina and Jack Daniel’s Country Cocktails symbolize Southern charm, together producing a match made partnership.
To celebrate the collaboration, Country Cocktails has partnered with Southern Living to offer fans across the country a chance to enter their sweepstakes and win a pair of tickets and flights to meet Lauren Alaina at her concert in Las Vegas at the Green Valley Ranch Backyard Amphitheater on October 25, 2024.
The sweepstakes will run from September 13 until October 11, 2024 and contestants can enter for a chance to win by visiting the link.
About Jack Daniel’s
Officially registered by the U.S. Government in 1866 and based in Lynchburg, Tenn., the Jack Daniel Distillery is the first registered distillery in the United States and is on the National Register of Historic Places.
Jack Daniel’s is the maker of the world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Double Mellowed Tennessee Whiskey, Jack Daniel’s Single Barrel Tennessee Whiskey, Jack Daniel’s Tennessee Honey, Jack Daniel’s Tennessee Fire, Jack Daniel’s Tennessee Apple, Jack Daniel’s Bonded, Jack Daniel’s Sinatra Select, and Jack Daniel’s RTDs. Today, Jack Daniel’s is a true global icon found in more than 170 countries around the world and is the most valuable spirits brand in the world as recognized by Interbrand.
About Jack Daniel’s Country Cocktails
Jack Daniel’s Country Cocktails are premium malt beverages from the Jack Daniel’s Family of Brands. Jack Daniel’s Country Cocktails was introduced in May 1992.
Jack Daniel’s Country Cocktails and their respective flavor names are registered trademarks. © 2024 Jack Daniel’s. Jack Daniel Beverage Co., Louisville, Ky. Flavored Malt Beverage.
For more information, please visit www.countrycocktails.com.
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East Coast is falling in love with the flavors of Felicia Rocchino’s Restaurant Indigo 52
East Coast is falling in love with the flavors of Nazareth restaurant Indigo 52.
Indigo 52 is a Nazareth restaurant gaining big buzz both in the Lehigh Valley and throughout the East Coast.
It’s not your average restaurant. There’s a twist.
The menu, the owner, the ingredients. Everything is special and there’s a reason why.
Lehigh Valley is falling in love with the flavors of Nazareth restaurant Indigo 52
It’s special enough to inspire families to drive hours just to enjoy a meal there. More about that in a minute, let’s get to the food.
Nazareth restaurant Indigo 52 Menu
Restaurant Owner Felicia Rocchino has a “Food Vision” for the items they serve and if you’re a foodie, you’re gonna love this:
All their dishes are:
- Unique – things you can’t find everywhere
- Better than what someone can cook at home
- Plated amazingly – be instagrammable!
Here’s what I sampled on my visit:
Indigo 52’s Cauliflower wings
Cauliflower wings
Grain-free battered cauliflower with maple garlic (you could also choose hot buffalo or mild sauce).
These were delicious and better than what I expected. The flavor, the breading; and each piece held together well, even after dipping.
Indigo 52’s Vegan “Crab” Cake Bites
Vegan “Crab” Cake Bites
Mini heart of palm bites, seasoned, and served with a house made cocktail dipping sauce
Great flavor, very moist. The same tender and moist notes (like most vegan “crab” cakes) also made them fall apart easily. Delicious, but delicate.
Indigo 52’s Hand-cut Sweet Potato Fries
Hand-cut Sweet Potato Fries
Served with house-made maple garlic dipping sauce
I wanted these to be great and they were. Big flavor, excellent snacky side dish and the maple garlic is a winner.
Indigo 52’s Chicken Marsala Rotini
Chicken Marsala Rotini
Anti-biotic free chicken breast, over pasta with julienne onions, mushrooms, organic spinach, fresh herbs, with marsala sauce.
This was the highlight. A very well-balanced dish. On different bites, the onion stood out, then the mushroom, then the marsala. There’s a lot of nuance here and the sauce pulls it together. Also, it’s a big portion. Take the remainder home and give yourself a present for lunch tomorrow.
Indigo 52’s Apple Pie stuffed French Toast
Apple Pie stuffed French Toast
3 slices topped with a house-made fresh apple cinnamon “filling”, house-made cashew cream, and 100% pure grade A maple syrup.
The brunch favorite brings a big bold flavor. And, again, a lot of food. Each bite makes you smile. If you’re into boozy brunches, this plate deserves a glass of bubbly.
Felicia’s Passion for Nazareth restaurant Indigo 52
Felicia is a triple-threat. She has a creative eye, a global expertise in restaurants and retail and she has a personal passion creating this concept to help others.
Creative in the way the restaurant looks and feels. It’s funky. It’s whimsical. It’s playful. As you walk in, the decor gives your eyes flavors to enjoy, while the menu handles your taste buds.
Indigo 52’s Felicia Rocchino and Chef Kadel Woody
Expertise from years at her previous corporate work helping successful restaurants launch and grow into hugely popular brands.
And personal passion. Yes, it’s very personal.
Recently, Felicia was living the life of a big city retail and hospitality professional based out of Philadelphia, helping restaurants grow and fulfill their professional dreams.
Indigo 52’s funky, whimsical, playful decor gives your eyes flavors to enjoy
Problem is, she was always feeling sick; and in and out of dozens of doctors offices trying to understand why. Year after year, test after test, with no answers.
One day, she met the right doctor who decided to give her a different test and there she learned the truth – Felicia has Celiac Disease.
Celiac Disease is sensitivity to gluten, which is a protein found in wheat, barley and rye, which is in… a lot of food.
Indigo 52 is gluten free and dairy free
Truthfully, many of us suffer from different nutrition allergies, with different levels of sensitivity in reaction. The statistic is 1-10 people.
A strong majority of people are un-diagnosed. Some people react with a stomach ache, others are rushed to the hospital for a few days of care.
Those who end up with stronger reactions (like needing a hospital visit) tend to never eat out or get take-out, because the risk isn’t worth it.
Even “gluten-friendly” food tends to not be so friendly. The restaurant and its kitchen needs to enforce incredibly disciplined action and even then, it’s still a risk.
But Felicia Rocchino’s Indigo 52 practices incredibly disciplined kitchen practices to make it safe for immune-compromised people.
And around the country, people are taking notice.
“That’s Just The Way Life Is.” Nah, it doesn’t have to be.
A local family always stops by the Nazareth eatery when they’re picking up their college-aged daughter because their family is immune sensitive and Indigo 52 is one of the only restaurants on the East Coast that truly offers safe food. So they’re willing to drive hours for a meal there.
Indigo 52’s seating and decor
Same thing for a Lehigh Valley couple who became used to not eating out because of the risk. Then they tried Indigo 52 and to their relief, it was perfect. As a result, they even had their anniversary dinner there and Chef Kadel catered the menu toward romance.
Because of the growing unique demand, Indigo 52 has become reservation-only with diners driving from hours away to have a very specific and risk-free meal.
This Lehigh Valley restaurant has become one of the very few healthy (and delicious) stops on the East Coast to offer a consistently safe (risk-free) experience to immune-compromised diner. And word is spreading quickly.
Chef Kadel’s work is Art, Magic and Flavor
Chef Kadel Woody has been working in Lehigh Valley restaurants since he was in high school. Learning his kitchen secrets from time at Widow’s Tavern and Grille, Two Rivers Brewing, Anthony’s Coal Fired Pizza.
Felicia and Kadel connected when she knew she needed someone magical to create these unique and challenging dishes and her first several chefs couldn’t give her the results she envisioned.
Chef Kadel’s plating is art.
Chef Kadel’s ingredients are magic.
And the flavor is in every bite.
The kitchen is open so that diners can watch him create magic from their seat or even step over and get a closer glimpse.
Local Food Brings Big Flavor
Most of Indigo 52’s ingredients are local. Some come from Nazareth farms literally down the street from the restaurant and their delivery is walked over. That’s very local. That’s fresh.
Felicia and Kadel are big supporters of the local community handing out snacks at nearby businesses and contributing delicious bites at neighborhood events.
Indigo 52 Review
Cuisine: Very strong. From their locally sourced ingredients and an inventive menu, to Chef Kadel who’s able to create custom experiences for even the most sensitive diners.
Ambience: Fun, playful. Small town quaint with ambitious creativity
Service: Now that they’ve switched to reservation only, once you’ve been seated you get plenty of friendly and knowledgeable support. The kitchen proudly goes out of their way to service your specific needs.
Hospitality: Because Indigo 52 is such a unique experience, if you visit knowing how special your experience can be, the kitchen and staff go out of their way to surprise and delight you
Indigo 52 is located at:
52 S Main St
Nazareth, PA 18064Indigo 52 is open Thursday – Saturday, 10a- 8pm, reservation only
Make a reservation here.
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It’s a ‘Charming Taste of Europe’ with Italian Wines for Holiday Dinner at NYC’s Lincoln Center
Italian Wines poured for ‘Charming Taste of Europe’ at NYC’s Lincoln Center Holiday Dinner
Italian wines can be the preferred choice for the holidays or equally suited for every day drinking, whether tasted alone or paired with a meal.
Old World history, diverse varietals and styles to match every dish and palette, and are surprisingly affordable – especially compared to wines of similar prestige.
Lincoln Ristorante hosts Italian Wines from Charming Taste of Europe
Tonight’s dinner takes place at Lincoln Ristorante beside NYC Lincoln Center’s reflecting pool and iconic Henry Moore sculpture.
Hosted by Italian Wine Expert Susannah Gold for Vini D’Abruzzo, Kavala Coop, Sweet Bordeaux and the European Union.
The Union of Agricultural Cooperatives of Kavala (Kavala COOP) was founded in 1927. Today it has 500 members that include producers from the provinces of Kavala, Nestos and Thassos.
Lincoln Center’s iconic Henry Moore sculpture
Lincoln Ristorante offers an authentic interpretation of Italian cuisine by sourcing the best local ingredients, relying on local farmers, Tucker Square Greenmarket and importing from Italy. Then preparing the menu with authentic Italian methods.
They honor traditional Italian dishes making their own fresh pastas, grissini, and focaccia.
Lincoln Ristorante offers an authentic interpretation of Italian cuisine
Enjoy! It’s from Europe
We’re tasting Italian wines with our holiday dinner.
With over 36,000 hectares (138 miles) of vineyard space and producing 3.5 million hectoliteres (350 million liters) each year, viticulture is one of Italy’s strongest agriculture industries.
Nearly 80% of grape growing and wine activity takes place in Montepulciano d’Abruzzo.
There’s a truly impressive amount of quality wine coming from the area. 200 private wineries and 40 cooperatives in Abruzzo’s Chieti province.
Nearly 80% of grape growing and wine activity takes place in Montepulciano d’Abruzzo.
Abruzzo’s Wine
The region has a variety of wine producers, something for every palette, pairing, and budget.
There are 2 DOCG: Montepulciano d’Abruzzo Colline Teramane Docg and Terre Tolesi or Tullum DOCG.
There are 7 DOCs: Montepulciano d’Abruzzo Doc, Trebbiano d’Abruzzo Doc, Cerasuolo d’Abruzzo Doc, Abruzzo Doc, Villamagna Doc, Controguerra Doc, Ortona Doc
And there aerie 7 IGT: Colline Pescaresi Igt, Colline Teatine Igt, Colline, Frentane Igt, Colli del Sangro Igt, Del Vastese or Histonium Igt, Terre di Chieti Igt, Terre Aquilane or Terre de L’Aquila Igt
The Abruzzo region has a variety of wine producers: 2 DOCG, 7 DOCs, 7 IGT
Chieti is the most popular area with more than 75% of vineyards
The production areas are mostly in the hills and the coast.
The Chieti province is the most popular area with more than 75% of vineyards and 83% of production.
With quite a bit less, Pescara and Teramo, each account for about 10% of the vineyards, and 10% and 6%,respectively of production
L’Aquila is most modest area, with less than 4% of vineyards, and 1% of production.
The Scope of Italian Wines from Charming Taste of Europe
The Chieti province is the most popular (75%), but other areas include Pescara and Teramo (10%) and L’Aquila (less then 5%)
Nic Tartaglia with Italian Wines from ‘Charming Taste of Europe’
Nic Tartaglia is a leader in the area with Tartaglia Farm
Nic Tartaglia is a leader in the area with Tartaglia Farm in the little village Alanno, which is part of Pescara, 1010 feet above the sea level, within a 30 miniature drive of the Adriatic sea and the Appenini mountain range.
Winters are cold with plenty of snow, and summers are cool and sunny. Their aggressive climate, with clay grounds and limestone grounds encourage grapes that bring rich aromas, color and high sugar.
Perfect for Italy’s popular wine: Montepulciano d’Abruzzo, Trebbiano d’Abruzzo and Pecorino, and even more: Chardonnay and Cabernet.
Dinner begins – Italian Wines from ‘Charming Taste of Europe’
Long Island Fluke Crudo
First Course
Choice of…
Long Island Fluke Crudo
Pomelo, herbs, Pistacchio, Espelette, Meyer lemon, fried shallots
Misticanza Salad
Misticanza Salad
Red Endive, White endive, Piedmontese dressing, toasted walnuts, crispy guanciale, gorgonzola dressing
Wine: Nic Tartaglia Trebbiano d’Abruzzo DOC 2021
On the nose, notes of pear and plum. Full body, good acidity and lingering finish. Would pair with grilled vegetables.
Risotto: Arugula pesto, Prosciutto di Parma, Filone Garlic Crostino, Maldon salt
Primi Course
Risotto
Arugula pesto, Prosciutto di Parma, Filone Garlic Crostino, Maldon salt
Fontefico La Canaglia Pecorino d’Abruzzo Superiore DOC 2021
Wine: Fontefico La Canaglia Pecorino d’Abruzzo Superiore DOC 2021
This golden-hued beauty has a full body and refreshing minerality. Balsamic and herbal notes lead to floral hints, with grapefruit on the finish. Would pair well with a light dish and gravy or meat sauce.
Dry Age strip loin
Main Course
Dry Age strip loin
Smoked Bone Marrow, Vinaigrette, Salk baked fingerling potatoes
Velenosi Prope Cerasuolo d’Abruzzo DOC 2021
Wine: Velenosi Prope Cerasuolo d’Abruzzo DOC 2021
This is a beautiful surprise. At first when you’re served a rose with your cut of streak, it can seem like a mistake. Most rose’s couldn’t stand up to the challenge.
But this story is different; and this wine is special.
Notice it’s intense bright pink color. The most confident welcome with the results to match. Beautiful notes of floral aroma, roses, red fruit. Rounded mouthfeel with raspberry and high acidity to cut through the steak and linger long after. Would pair well with sourdough, rib eye, gamey meat.
If you’re looking for a bold rose’ this is a great selection.
On left: Masciarelli Villa Gemma Montepulciano d’Abruzzo DOC Riserva 2017
Wine: Masciarelli Villa Gemma Montepulciano d’Abruzzo DOC Riserva 2017
This is the powerful wine you’d expect paired with steak. Deep Ruby color, with black cherry and spices on those nose. Plush, velvet with smokey oak. Very tannic, almost chewy. A young wine with lots of room to evolve over the years
Pinola Al Cioccolato: Chocolate Genovese, Semi-sweet Ganache, Milk chocolate crema, Pine nut gelato
Choice of Dessert
Pinola Al Cioccolato
Chocolate Genovese, Semi-sweet Ganache, Milk chocolate crema, Pine nut gelato
Cheese Course: Aged parmesan, Candied pecans, Honey, Fig spread
Cheese Course
Aged parmesan, Candied pecans, Honey, Fig spread
Wine: Chateau de Garbes “Cuvee Fut de chene” AOC Cadillac 2019
Shimmering golden color. The nose has fruit with slightly woody aroma. Refreshing honeyed notes of candied fruit.
Wine: Chateau Loupiac-Gaudiel 2017
Pale yellow in the glass. Apricot and peach on the nose. Very well-balanced with nuances of saffron, chive and ginger. The ginger brings a slight bitter ending that makes for a brisk palette cleanser.
Italian Wines from Charming Taste of Europe
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Eve Bushman Writes From A Wine Lover’s Bucket List: A Week in Chateauneuf du Pape
From A Wine Lover’s Bucket List: Eve Bushman spends a week touring and tasting in Chateauneuf du Pape
What’s on your Bucket List?
While a normal person wants to check off going to Mars, driving a racecar or meeting a president, wine writers have lists that almost always include visiting wineries in far off places. Having Shiraz in Australia, Tempranillo in Spain, Chianti Classico in Italy and Malbec in Argentina are on our lists, but top of the list for me has always been France. I had two days in Bordeaux years ago and a week in the Garda DOC in Italy that just wet my whistle for more, so when a small group of wine writers was being put together, to visit Chateauneuf du Pape for arguably the best Rhone wines in the world, I poised my pencil over my list and made a huge mark – YES, please, take me!
Quick travel tips: Bottles are priced much less at the source, even with shipping costs; we saved in buying a case to have sent home. If you can’t get winery appointments, or don’t have the time, we found several tasting rooms in town – as well as several places for meals. None of us in our party spoke fluent French, and though it would have helped, we were fine communicating in English. You can drive your own car, on the right side of the street, but there are many roundabouts, toll roads and narrow roadways.
Eddie Bushman at Pegau
Eve Bushman visits Domaine Pegau
Our first day in France began with a sunrise at our friend’s Villa in Monoblet. From there we traveled 90 minutes for a tour and tasting at Chateau (wines labeled from the Cote du Rhone area) and Domaine (Chateauneuf du Pape area in Rhone) from Pegau. We have a few Domaine Pegau wines in our cellar and really looked forward to visiting the real deal.
From our host we learned that there are five towns in Chateauneuf du Pape that produced 95% red and 5% white wine grapes. They use 13 grape varieties and any given bottle only has to use one grape. Pegau – properly pronounced as “Pay-Go” – uses all 13, including blending white with red grapes. For their Cote du Rhone property Pegau makes 44% red wine and one Rose wine.
We learned that they are an old school winery, as far as winemaking techniques. When finished wine is ordered only then is a bottling truck ordered and labels created. (There are different laws for different labeling around the world, so that is the reason they have to wait to print the labels.)
Only old oak is used for aging and some barrels are 90 years old. Stainless steel tanks are only used for their white wines; some high-end whites also spend time in wood barrels and concrete eggs. They do not de-stem any of the wines, which for me meant that the terroir would show earthiness and tannins.
Now, onto the tasting!
We sampled two Chateau Pegau Vallee du Rhone and two Domaine Pegau Chateauneuf du Pape, a white and red in each category, aged between 2019 and 2021. My personal preference on these leaned more toward the Chateauneuf du Pape wines and of particular note was the 2019 Cuvee Reservee that used all 13 Rhone grapes and 80% of that was Grenache. These wines were priced between 10 and 45 euros – which is pretty close to the same in American dollars.
Instagram: @Domaine_Du_Pegau
Website: https://pegau.com/
Roger Sabon Wine glass
Eve Bushman tastes at Domaine Roger Sabon
Next up we visited Chateauneuf du Pape’s (CDP’s) Domaine Roger Sabon for a tasting.
Our host explained that this past summer they experienced drier weather producing smaller berries over 18 hectares. Sabon, like Pegau, has both a Domaine for the CDP wine area and a Cotes du Rhone label. Five percent of their appellations are producing white wines. They blend before aging, have four different soil types and also have a distillery. All of their wines are at least 70% Grenache and are aged in large barrels.
For the tasting they offered us new and older wines, including wines from the Lirac appellation – not in Chateauneuf du Pape – with amazing aromatics and flavors.
My favorites were a 2020 Chateauneuf du Pape Reserve that had just been bottled in March and contained 80% Grenache and the remaining 20% was made of Syrah and Mourvedre – the classic GSM blend. I noted delicate fruit aromas and subtle fruit flavors – red to blue fruits – as well as a pepperiness.
My second favorite was the Prestige label, a 2020 Chateauneuf du Pape that was all black fruit, cracked pepper and earth that had a nice sweet spot. That blend was also a GSM.
My ultimate favorite of the day was the final wine we tasted: the 2012 Prestige that had huge aromatics with earth, mint, dark fruit and an extra long finish. It was a real treat to be treated to an older vintage as it showed how well these wines did after a decade of aging.
Instagram: @Roger.Sabon
Website: http://www.domainerogersabon.com/en/
Domaine de la Mordoree
The next day we went to Domaine de la Mordoree for an extensive vineyard tour – with the most amazing rocky and sandy soil that walking on it was difficult. The idea of the roots below, struggling for water that made them strong, left a huge impression on me. I had never seen this kind of large rocky terrain in a vineyard before. And the sandy sections were so pure and soft, it was quite a difference. The vines are between 40 and 60 years old.
Farming in the Domaine was certified organic in 2013 and is now also biodynamic. There are 30 workers brought in for nighttime harvests every year. The father and head of the household had died, and the mother and daughter “continue in a masculine world” according to our guide.
After the tour we had a tasting of their new white, rose and red wines. My first favorite was the 2019 La Dame Rousse – Lirac, also known as “The Red Lady” on their website, which was 50% Grenache and 50% Syrah. Very dark berries, forest floor, tannin, dry and spicy and with a price tag of only 14.50 Euros. My second favorite was their 2020 La Reine de bois Chateauneuf du Pape that was rich, velvety, smooth and balanced. Top notch indeed and 56 Euros.
Instagram: @Domaine_Mordoree
Website: https://www.domaine-mordoree.com/?lang=en
Domaine Andre Brunel and le Clos du Caillou with Eve Bushman
Our next day in Chateauneuf du Pape was spent at Domaine Andre Brunel and le Clos du Caillou! At Andre Brunel we learned that the namesake had passed away in February and his son Fabrice, Andre’s longtime apprentice, then took over as winemaker. Some of the Grenache vineyards are 135 years old. One other interesting fact is that in a recent blind tasting of a 1959 Andre Brunel vintage the wine was thought to have been a Burgundy instead of a Rhone!
We tasted in the winery, during a day of noisy pressing, but it didn’t keep us from enjoying several wines. Along with their Chateauneuf du Pape label we also sampled blends from their Cotes du Rhone Villages. My favorite was a 2020 Chateauneuf du Pape Les Cailloux that was a 60% Grenache blend with Syrah, Mourvedre and Cinsault. The wine had been aged in a Burgundy barrel.
Onto le Clos du Caillou where some of their wines are grown within the CDP boundaries and some are outside of it in Cotes du Rhone territory. The Cailloux area, mentioned above in a wine from Andre Brunel, is just outside of CDP but has the same soil and terroir. Some of their vineyards have sandy soils and some are pebbly.
Their Grand Reserve wine is their most famous and comes from pure sandy soils, which for the winery means:
“elegance, fine tannins and aging potential.”
le Clos du Caillou bottless and quartz
Their new winery, Domaine de Panisse, began in 2020 and the wines have all sold out. In 2007 they went organic and were certified as so in 2010. They are also biodynamic but are not yet certified for that distinction. Grenache is their number one produced grape, followed by Syrah, Mourvedre and other Rhônes. They only work with used barrels.
We tasted seven wines and the most memorable one for me was the Les Quartz Rouge – Chateauneuf du Pape 2020 for its fresh red fruit, richness and smooth balance. The grapes used – 80% Grenache and 20% Syrah – came from the vineyard that just happened to be just outside of the Chateauneuf du Pape region. Our host said the wine had a 20-year aging potential. The wine was priced at 55 Euros.
Instagram: @Domaine_AndreBrunel @ClosDuCaillou
Websites: https://domaine-andre-brunel.fr/
https://www.closducaillou.com/
La Barroche winery
Domaine la Barroche and Château Mont Redon PLUS The Terroir and Castles
Next up we visited Domaine la Barroche where the sandy soil with quartz stones took over the vineyards. The same 12 people do the harvest every year; and the group also sorts the grapes in buckets by hand for the 2,000 cases of wine they produce a year. During the de-stemming process they discard any too-dry berries. Then, later, the winemaking process is “like slow cooking at low temperatures” according to our host.
We tasted wines from their Liberty (stones), Julien Barrot (signature) and Fiancée labels. Every wine I tasted I noted as distinguished: the 2020, 2019 and 2016 Julien Barrot Chateauneuf du Pape, 2020 Liberty blend and the 2020 Fiancée Chateauneuf du Pape.
Chateau Mont- Redon
Before our tasting at Mont-Redon I took a few moments to look over their colorful brochure and large maps.
I read,
“The secret of our skill is hidden in the poor soils in which the vines grow.
Originally the Alps, Chateauneuf du Pape, round puddings stones are what make our wines special.
Our Lirac and Cotes du Rhone are at their best on the plains, also stony, neighboring those of Chateauneuf du Pape.”
Château Mont Redon will be celebrating their 100-year anniversary next year, with the same family at the helm since 1923!
We tasted a 2021 Roussanne Viognier Reserve Cotes du Rhone, 2020 Oratoire St. Domaine Martin Rhone Valley, 2020 Lirac GSM, 2018 Reserve Gigondas and a 2020 Chateauneuf du Pape. Learned that they don’t export their wines until they are at least five years old – as the U.S. consumer is not known for aging their wines – and we should be buying the 2019s now.
Terroir tour Day Courtesy A 2 Pas des Vignes Hebergements and Spa
Next up was a fabulous tour of the different rocks – including beautiful quartz – and different soils all throughout the Cote Du Rhone and Chateauneuf du Pape with Nicolas of “A 2 Pas des Vignes Hebergements and Spa”! (He and his wife Emilie own four homes to rent, and a spa on the premises.) Castles – all minutes away – include the Pope’s Palace, Chateau de Vaudieu, Chateau La Nerthe and Hostellerie du Château that also has a lovely restaurant. I highly recommend a stay at 2 Pas as the pricing is more than reasonable as well as being in the center of Chateauneuf du Pape. Nicolas offered us the tour, though he is not a tour guide, but I also suggest a tour so that you can get more of a sense of the terroir and history.
Nicolas from A 2 Pas des Vignes Hebergements and Spa
Instagram: @DomaineLaBarroche @ChateauMontRedon
Websites: https://www.domainelabarroche.com/
https://www.chateaumontredon.com/
Instagram: @a2pasdesvignes
Website: https://sites.google.com/view/a2pasdesvignes
Domaine du Grand Tinel bottle shot
Domaine du Grand Tinel, Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe
My final installment from my time in Chateauneuf du Pape is a visit and tour at Domaine du Grand Tinel that’s been making wine for 7 generations! (My husband Eddie covered me for another day – see his coverage from Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe below.)
Lucien Jeune, born in 1904, is known for two things, first he passed a law forbidding UFOs from landing in the vineyards – making the area more appealing to inquisitive tourists – and he was also mayor for 25 years. Grand Tinel began in 1972, combining estates owned by Lucien Jeune and Georges Establet, when their children married in 1968.
Domaine du Grand Tinel wine glass
To this day harvest is all done by hand, the have two wineries from two different terroirs: Domaine du Grand Tinel and Domaine de Saint Paul. They don’t make all of the white Rhone varieties, and they focus on the three major reds: Grenache, Syrah and Mourvedre. Some of their vines are over 100 years old. They only use new oak barrels for the whites and used for the reds. Wine is sold through Negotiants, mostly to the private sector of French buyers. Bottling and labeling is done in house.
These were my favorites from the tasting: The 2020 Chateauneuf du Pape Blanc, the 2020 Cuvee Cotes du Rhone (Roussanne based), Domaine Saint Paul 2019 Chateauneuf du Pape (Grenache and Syrah based, 70 year old vines), 2018 L’insolite (100% Syrah) and 2006 Chateauneuf du Pape Cuvee Heres (100% Grenache).
Eddie and friends (I was back at the Villa with a cold) visited Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe…these are his memories of the day:
Eddie’s Telegraph
My day began at Domaine Saint Prefert and with an introduction and discussion with owner Isabel Fernando, and a tasting of the latest vintages. The 2021 Blanc Famille Isabel Fernando Chateauneuf du Pape was a great sample of their wines. The 2020 Colombis from Chateauneuf du Pape was outstanding as well.
Saint Prefert Isabel Ferrando
The afternoon brought us to Domaine du Vieux Telegraphe. Vieux Telegraphe has been a family run winery since 1891. The sixth generation of the Brunier family is continuing the tradition of making excellent wines. Daniel Brunier gave us a wonderful tour and explanation of their winemaking style. The tour included a walk through their newly constructed caves for wine aging and storage.
The tasting began with Clos Roquete, a very approachable wine made from 33% Roussanne, 33% Clairette, and 34% Grenache Blanc. This wine was so good, we bought a bottle for dinner that night. The 2020 Blanc was outstanding as well. We tasted the entire flight ending with the 2019 Rouge Chateauneuf du Pape made from 65% Grenache Noir, 15% Mourvedre, 15% Syrah, with Cinsault, Clairette and others at 5%. As a special treat, Daniel opened their 2010 rouge Vieux Telegraphe Chateauneuf du Pape. This wine was truly a standout in all the wines tasted on the trip so far. The wine had aged well and still had the ability go age a couple of dozen more years. Many Vieux Telegraphe wines were included in the case we had shipped home.
Instagrams: @DomaineDuGrandTinel @isabelferrando_stprefert @VieuxTelegraphe
Websites: https://www.domainegrandtinel.fr/en/#historique
https://www.vieux-telegraphe.fr/
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
