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a wonderful weekend of tastings…and a “life lesson”

a wonderful weekend of tastings…and a “life lesson”

Paolo was exhausted. Following a huge turnout the night before in our New York store, a two-hour drive to my house to spend the night, a 9AM meeting and interview with Philadelphia’s most influential food writer, then the all-day tasting; he was spent.

He was telling me (on our way to pick up sushi for a quiet dinner at home; Fuji in Haddonfield, in case you’re interested) how old he was feeling, and how tired he was. And it got me thinking.

I took a short detour down Tanner Street in Haddonfield, and pulled up in front of Quaker Shoe […]

By David Moore|May 12th, 2013|food with wine, our stores, our winegrowers|0 Comments

the “all-chateau signac weekend” part-2

the “all-chateau signac weekend” part-2

Sunday the clouds came in – a little too chilly for outdoor dining, so, back indoors with gorgeous veal chops from DiBruno’s, roasted potatoes, asparugus, and garlic bread (a little piece of nostalgia) – all washed down with the magnificent Château Signac Côtes-du-Rhône-Villages Chusclan “Combe d’Enfer” 2010 (which is easily the best ever produced on this estate).

Generous, ripe black fruit backed with fine, silky tannins and vibrant minerality. A perfect foil for the veal!

By David Moore|April 29th, 2013|food with wine, rhône|0 Comments

first out-door meal of the season

first out-door meal of the season

A beautiful Saturday evening, and our first meal outdoors this Spring.

Whole-roasted Branzino, and the first of the “All-Chateau Signac Weekend,” starting with the Château Signac Rosé Dona Clara 2012 – a drop-dead, gorgeous rosé from the Côtes-du-Rhône-Villages of Chusclan.

This is bone-dry “saignée” (a bleeding of juice from red wine) which just dances on the palate. Particularly good with whole-roasted fish (in this case, garnished with thinly-sliced, roasted orange slices), fresh, crusty baguette and lots of olive oil.

By David Moore|April 29th, 2013|food with wine|0 Comments

Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms

Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms

This is a favorite quick recipe that takes less than 30 minutes from start to finish, requires very little prep, and is a great lighter springtime dish.

Spring Ravioli with Ramps, English Peas and Shiitake Mushrooms

Ingredients:
1 lb. Your favorite fresh ravioli (in this case it was house made mint and pea ravioli from Eataly)
1/4 cup olive oil
2 tbsp. butter
7-8 Ramps (or 3 cloves of garlic if out of season)
1/3 lb. fresh English peas (or substitute frozen peas if out of season)
1/4 lb. fresh Shiitake mushrooms

Cooking
1. Bring a substantial pot of water to a boil.
2. Heat olive oil and […]

By Moore Brothers Wine Company|April 27th, 2013|food with wine|0 Comments

bourgueil and the empty skillet

bourgueil and the empty skillet

Decisions, decisions. A magnificent Middle-Loire Valley red wine – the “Expression” St. Nicolas de Bourgueil from Joel Taluau, an empty skillet, potatoes and carrots pan-roasting off to the side with duck fat (and apologies to my cardiologist…)…ah, what the heck…duck breast it is! Wowser!

By Moore Brothers Wine Company|April 1st, 2013|food with wine|0 Comments

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