February 22, 2015
the interesting wines of Herve Souhaut by my buddy Eric at Le Caveau Fine Wines. Souhaut makes wine under the Domaine Romaneaux-Destezet lavel from old vines in the northern Rhone Valley, in area that is widely accepted as being having some of the best soil for wine-making in Europe. The wines are produced by hand, naturally and organically, with no added sulfur or chemical treatments. The wines can be drinkable young, but they show their best stuff after a few years of bottle age. The white wine pictured above is mostly Roussane with a little Viognier in the mix. This one is especially drinkable now, though a little age certainly won't hurt.
February 15, 2015
Kenji's version of cassoulet again this weekend. He uses chicken. It works. Cooked uncovered for four plus hours, along with some gelatin in the stock, and you get a nice little crust along with the crispy chicken legs and thighs. Great stuff.
piffy new website.
John Currence's City Grocery, the restaurant that put Oxford, and Currence, on the modern culinary map. Alas, City was closed for a private event, so I walked across the square to Currence's more casual, Boree, a NOLA-inspired pub and grub joint. The fired shrimp po-boy above was solid, if unremarkable. Wish I had more time to explore around the Oxford square, felt like a fun place for eating, drinking, and revelry.
Fred's at Krog Street. The cauliflower and eggplant banh mi is one of my not-feeling-like-overdoing-it go-to orders at Fred's. The bread. The bread makes it. Thanks, Rob.
February 3, 2015
Photo courtesy of Creative Loafing
Interesting article by Angela over at Creative Loafing on Vinia, a "red wine powder" that contains the nutrients of red wine in a powder that can be mixed into any other liquid. The company behind Vinia, Bioharvest, is marketing the product as a way to get the health benefits of red wine, without, get this, actually drinking red wine. Sounds like fun! I was asked for some comments about the product and my brilliant commentary was featured in the article. So go read it over at Creative Loafing now!