As I wrapped up my traditional weekend pancake breakfast before going to work at Moore Brothers in New York on Sunday, I scanned through my copy of Marcella Hazan’s “Essentials Of Classic Italian Cooking,” looking for the right inspiration to go along with the bottle of Corte Gardoni Bardolino I had in my refrigerator. We close earlier on Sunday nights, and I knew I’d have time to make something a little more extravagant, so I settled on Chicken Cacciatora, a dish I’d never done before but had always been intrigued by.
Following Marcella’s recipe as diligently as I […]
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 […]
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!
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.