Wine And Climate Change In The International Herald Tribune

Dear Readers and Wine Lovers: Please have a look at my recent article which originally appeared in the International Herald Tribune. It is also online at NYTimes.com with full LINK HERE.

by Paige Donner

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La Garde Robe

by Paige Donner

“La Garde Robe,” is a closet. Which is about the size of this snuggly little wine bar just off the rue de Rivoli, a hop and a skip from the Louvre.

Paris 75001, La Garde Robe offers Organic Wines

Wandering in late one night after a meal with friends, there were just enough stools at the bar to accommodate the few of us. The high tables and the low tables towards the back, were all full of revelers who had the appearance of having spent the entire night at the comfy little “closet” swilling vins naturel and chomping on made-to-order plates of cheeses and thinly sliced meats.

La Garde Robe ha a loyal following and locals will name it as one of Paris’s top wine bars.  You can get a good glass of red for anywhere between Euro 3,50 and 7,00. Come with a sense of adventure, ready to try something you haven’t before. It might be within a recognizable apellation, but likely you’ll find producers you haven’t yet tried.

Or just come for the ambiance. It’s one of those exquisite central Paris hole-in-the-wall wine bars that you’d never know was there until you purposefully set out to look for it. And on these cold winter evenings when a lighted window friendly beckons you to come in from the cold, well, if there’s still room for you to squeeze inside, you’ll be glad you did especially once you’ve tried a few things you may not have before.  This is Paris, after all! You can also buy your bottles to go.

La Garde Robe, 41, rue de l’Arbre-Sec (rue de Rivoli) 75001

Transit: Pont Neuf, Louvre-Rivoli  www.legarde-robe.com

Today’s Special

TODAY’S SPECIAL is a heartwarming comedy with a culinary flavor starring Aasif Mandvi (Daily Show with Jon StewartThe Last Airbender), and renowned Indian actress and best selling cookbook author Madhur Jaffrey.

Samir (Mandvi) is a sous chef who dreams of becoming the head chef at an upscale Manhattan restaurant. When he is passed over for a promotion he impulsively quits and lets his co-worker Carrie (Jess Weixler, TEETH) know that he intends to go to Paris and apprentice under a master French chef.  Dreams must be put aside though after his father Hakim (Harish Patel, RUN FAT BOY RUN) has a heart attack and Samir is forced to take over Tandoori Palace, the nearly bankrupt family restaurant in Jackson Heights.  Samir’s relationship with his parents and his heritage is immediately put to the test. He has been estranged from his father since the death of his older brother, and his mother Farrida, (played by legendary cookbook writer and actor, Madhur Jaffrey), is consumed with finding a wife for her remaining son.

While Samir is being forced to forsake his dreams, he is desperately trying to master Indian cooking to salvage the family business. Luckily, he crosses paths with Akbar, a taxi driver, passionate chef, and worldly raconteur (portrayed by the icon of Indian cinema, Naseeruddin Shah, MONSOON WEDDING). Akbar inspires Samir and teaches him to trust his senses more than recipes; to stop measuring his life, and to start truly living it. With Akbar’s guidance, Samir has a chance to rediscover his heritage and his passion for life through the enchanting art of cooking Indian food.

TODAY’S SPECIAL is produced by Nimitt Mankad’s Inimitable Pictures and Lillian LaSalle’s Sweet 180 (Loggerheads, Sweetland).  The film is directed by Sundance alumni David Kaplan (Year of the Fish) and is written by Aasif Mandvi and Jonathan Bines (Late Night with Jimmy Kimmel).

Rating: R. Running Time: 99 minutes.

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How To Cook Turkey

Sent in from a Vancouver Food And Wine Reader...Thanks Chris!

TURKEY RECIPE

I thought this sounded good! Here is a turkey recipe that also includes the use of popcorn as a stuffing ingredient — imagine that.
When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when turkey is thoroughly cooked, but not dried out.

Give this a try.

8 – 15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good)
1 cup un-popped popcorn (ORVILLE REDENBACHER’S LOW FAT IS BEST)
Salt/pepper to taste
Preheat oven to 350 degrees.
Brush turkey well with melted butter, salt, and pepper. Fill cavity
with stuffing and popcorn. Place in baking pan making sure the neck  end is toward the front of the oven, not the back.
After about 4 hours listen for the popping sounds. When the turkey’s
ass blows the oven door open and the bird flies across the room,….it’s done.

And, you thought I didn’t cook…

Also…some Tips for A Healthy Holiday Kitchen:

Click here to read Jane’s Holiday Kitchen Tips and learn how easy it is to create a healthy and environmentally friendly kitchen for the holidays.

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French Cuisine at Unesco

French Cuisine As Cultural Heritage of Humanity

French Cuisine at Unesco! [Courtesy Paris Daily Photo]


You probably noticed it if you came to France, food plays a really large role in our culture. Everyone knows how to cook – at least a little – and when you go to any restaurant you expect the food to be good! Of course things have changed (a lot of restaurants use ready made dishes now), but the demand for quality is still there. So I guess it’s no that surprising that, as you may have heard, Unesco officials just declared “French cuisine” as part of the “intangible cultural heritage of humanity” (read more on the NYT)! It’s probably a little far fetched, but it’s good for our nation self esteem. And to illustrated this, here are some zucchini roulés. What’s good, must also look good 😉

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Wine For Gen Y

After a stint in Australia, Bear Flag's winemaker won't use anything but Stelvin closures, otherwise known as "screw" caps.

Through her unique style of winemaking, Beth Cutler hopes to bring obscure grape varieties out of the underground, making them more wildly recognized and respected by both winemakers and consumers alike. Where some might use varietals like Touriga Nacional and Alicante Bouchet in small proportions for blending, Bear Flag allocates a hearty 20% of the bottle.

Shephard Fairey is a Fan!


The bottles’ artwork is another distinct touch that sets Bear Flag apart from the rest. The colorful cartoonish collage put together by Argentinean artist Eduardo Bertone has an eclectic punk rock aesthetic that perfectly illustrates Bear Flag’s mission, and Cutler’s style of winemaking.   Read MORE on BRAND X…

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Burgerville, Sustainability Central

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“Front Porch” Q&A With Peter Truitt

by Alison – on March 11, 2010

Peter Truitt, Truitt Brothers

One of the newest members of the Burgerville supply chain family is Truitt Brothers, a Salem, Oregon-based leader in the shelf-stable foods industry and sustainable food production pioneer.  As part of the company’s commitment to preserving wildlife and natural resources, as well taking care of their employees and using sound manufacturing practices, Truitt Bros. became the first Food Alliance certified processor in the country in 2006.

David and Peter Truitt were still in their 20’s when they purchased the original cannery that houses one of the company’s divisions today. Now David manages the field and operations aspects of the business, building direct relationships with local growers and overseeing the processing of over 40,000 tons of pears, beans, plums and cherries each year – including the local cherries in Burgerville’s new Northwest Cherry Chocolate Milkshakes and Smoothies! Meanwhile, Peter focuses on building similarly close relationships with customers, and championing the true value of sustainable food production in the Northwest and across the country.

Okay, so that’s the formal intro. On a personal note, I love working with Peter Truitt. We conducted the interview below through email, yet somehow Peter made it feel like we were having a conversation together while…

WATCH VIDEO HERE >>>

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