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Sugar
“The Oak Forest mushrooms for the langoustine didn't arrive in time, so we've substituted with enoki mushrooms from Champagne Farms. Also, we are adding an entrée to the menu tonight. It's lemon pine-nut-encrusted sea scallops with a celery mousse and my signature vinaigrette. It took three months to get it right, and the end result is phenomenal. So sell it." Alain paused while the servers took notes. "In wines, we're out of the Napa Valley El Molino, the Talenti, and the Chateau Margeaux '86."
Alain paused and, while the servers wrote furiously in their pads, my thoughts wandered. I tried picturing the customers who might have opinions about Oak Forest mushrooms compared to those from Champagne Farms. Did they wear tweed and bifocals? Or were they übermodern with sculpured haircuts and electronic cigarettes? I shook my head, annoyed with myself and my train of thought.
Let the mushroom people be mushroom people
, I chastised myself.
You signed up for this gig, Charlie, remember? You're living your dream, remember?
Alain changed gears for a second and threw out a quiz question, one of his more sadistic rituals during family meal. "What are the six ingredients in the jalapeño emulsion we serve with the salmon?"
Silence. A blonde in the back ventured, "Jalapeño, olive oil, shallots...?"
More silence.
"Fleur de sel, ground pepper, lemon juice," Alain finished for her, giving her an icy glance over his bearish nose. "Wake up, people. All right, here's an easy one. What's the difference between
jamón ibérico
and prosciutto?"
Four hands went up, and Wade got it right.
"
Jamón ibérico
is dry-cured from black Iberian pigs in Spain, not to be confused with
jamón serrano
, which comes from a less expensive white pig. Prosciutto is also dry-cured, but it is from Italy. It is the common man's gourmet ham, which is why we don't serve it." Wade finished with a cock of the head and a high-five with another server.
Alain snorted. "Thank you for the editorial comment. Please keep it to yourself, however, when recommending the melon and
jamón ibérico
appetizer."
He spent the next five minutes grilling the staff on the origin of our rice vinegar, what dessert wine paired best with Felix's raspberry brûlée, and the correct serving temperature of the parsnip purée.”
Questions
Foodie
Ingredients
Mushrooms
Wines
Ham
Restaurant Life
The Compendium of Srem
“He reached through a slit in his robe into a pouch strapped to his ample abdomen. From it he withdrew a small wineskin.
"Here," he said, pushing it between the bars. "For strength. For courage."
Adelard pulled the stopper and drank greedily.
"They don't feed me and give me very little water."
How does it feel? Ramiro thought. How many have you treated the same to make them weak and more easily persuaded by your tortures?”
Torture
Spanish Inquisition
Delta of Venus
“Like the Baron, Mathilde developed a formula for acting out life as a series of roles—that is, by saying to herself in the morning while brushing her blond hair, "Today I want to become this or that person," and then proceeding to be that person.
One day she decided she would like to be an elegant representative of a well-known Parisian modiste and go to Peru. All she had to do was to act the role. So she dressed with care, presented herself with extraordinary assurance at the house of the modiste, was engaged to be her representative and given a boat ticket to Lima.
Aboard ship, she behaved like a French missionary of elegance. Her innate talent for recognizing good wines, good perfumes, good dressmaking, marked her as a lady of refinement.”
Anaïs Nin
Delta Of Venus
As Old as Time
“
The Vintner's Guide to Precisely Categorizing the Wines of France
mentioned all sorts of incredibly nuanced aromas in very expensive wine: slate, bark, cherries, strange herbs, all of which she had to imagine, since
cidre
and local
vin ordinaire
were all they had in the village.”
Wine
French
Notes
Belle
Aromas
Vintners
The Recipe Box
“She kneeled down, opened the wine fridge, and scanned the shelves, filled with a variety of white wines. Sam began to pull each bottle out and read the labels; all of the wines were products of the dozens of vineyards that dotted northern Michigan, including the two peninsulas that ran north from Traverse City into Grand Traverse Bay. There was a wealth of whites- chardonnays, sauvignon blancs, Rieslings, rosés, and dessert wines.
All of these were produced within a few miles of here
, Sam thought, a feeling of pride filling her soul.
Sam pulled out a pinot gris and stood. A few bottles of red gleamed in the fading day's light: a cab franc, a pinot noir, a merlot. Robust reds were a bit harder to come by in northern Michigan because of the weather and growing season, but Sam was happy to see such a selection.
Sam had had the pleasure of meeting famed Italian chef Mario Batali at culinary school, and the two had bonded over Michigan. Batali owned a summer home in Northport, not far from Suttons Bay, and he had been influential early on in touting Michigan's summer produce and fruit, fresh fish, and local farms and wineries. When someone in class had mocked Michigan wines, saying they believed it was too cold to grow grapes, Batali had pointedly reminded them that Michigan was on the forty-fifth parallel, just like Bordeaux, Burgundy, and Alsace.
Sam had then added that Lake Michigan acted like a big blanket or air conditioner along the state's coastline, and the effect created perfect temperatures and growing conditions for grapes and, of course, apples, cherries, asparagus, and so much more. Batali had winked at her, and Sam had purchased a pair of orange Crocs not long after in his honor.”
Wine
Types
Red Wine
White Wine
Brands
Products
Northern Michigan
Sam Mullins
Mario Batali
Feast of Sorrow
“I spent an inordinate amount of time at the markets, Apicius on my heels, purchasing the most costly spices; reams of opulent silk for pillow coverings; ornate, one-of-a-kind oil lamps; and hundred-year-old wines so thick that only the best honey, lead, and spices would bring them back to life. I buried fish in salt, and sealed plums in spirits and left them to age in the dark. I made Roman absinthe and apple wine. I bought the best suckling pigs and began to fatten them on the most expensive figs. I fed our goats a specially sourced mixture of apples, hay, and clover to give their milk new flavor.”
Cooking
Shopping
Spending
Thrasius
Food And Wine
Banquet
Again the Magic
“There was a difference between quality and mere showiness, he thought. That notion was reinforced immediately by the appearance of Lady Aline.
She was dazzling, with strands of white pearls in her lustrous dark hair, her voluptuous body wrapped in a blue dress that molded tightly over the swell of her breasts. A double circlet of fresh white rosebuds was wrapped around one of her gloved wrists. Extending her hands in welcome, she went to a group of guests near the door of the ballroom. Her smile was a flash of magic. As he watched her, McKenna noticed something about her that had not registered during their earlier meeting... she walked differently than he remembered. Instead of exhibiting the impetuous grace she had possessed as a girl, Aline now moved with the leisurely deliberateness of a swan gliding across a still pond.
Aline's entrance attracted many gazes, and it was obvious that McKenna was not the only man who appreciated her sparkling allure. No matter how tranquil her facade, there was no concealing the luminous sensuality beneath.”
Attractiveness
Feminine Beauty
Aline Marsden
Fire & Ice: The Elementals
“Fate intertwines with everyday life, even when people fail to pay attention.”
Life
Inspiration
Fate
Fantasy
Aisling
Elementals
Market Street
“He said wouldn't it be brilliant to have a food emporium on the ground floor of Fenton's, like Harrods, but have everything organic and locally grown." Diana paused to let the idea sink in.
"I said not the ground floor of course, Fenton's isn't a supermarket, but the basement has been a dead zone for years. A whole floor dedicated to stationery when no one writes letters anymore."
"A food emporium," Cassie repeated.
"Fresh fish caught in the bay, oysters, crab when it's in season. Counters of vegetables you only find in the farmers market, those cheeses they make in Sonoma that smell so bad they taste good. Wines from Napa Valley, Ghirardelli chocolates, sourdough bread, sauces made by Michael Mina and Thomas Keller. Everything locally produced. And maybe a long counter with stools so you could sample bread and cheese, cut fruit, sliced vegetables. Not a true cafe because we'd keep the one on the fourth floor. It would have more the feel of a food bazaar, with the salespeople wearing aprons and white caps."
Cassie closed her eyes and saw large baskets of vegetables, glass cases filled with goat cheese and baguettes, stands brimming with chocolate-covered strawberries.”
Organic Food
Cassie Fenton
Diana Fenton
Food Emporium
James Parrish
The Orchard
“Taking in the scents of very high-end colognes and perfumes, a whiff of Joy, a trace of Shalini, equally exquisite whiskeys and wines, a mossy Islay, Lagavulin perhaps, first-growth Bordeaux, Latour definitely, a distant hint of Cohiba, Grace headed towards the bar. A melange of fascinating and captivating foods, spiced Kobe beef bao buns and Georgia shrimp and grits souffle and warm Coca-Cola chocolate cake, wafted from a variety of restaurants and open spaces to where Grace stood at the entrance, a cozy intimate living room-like space populated by a very well-dressed, well-heeled, and decidedly young crowd, to which Grace looked as though she belonged.”
Party
Bar
Scents
Food And Wine
Perfumes
Colognes
Grace Lyndon
The Cookbook Collector
“The wines were great, and better by the minute, even as the drinkers softened. Just as wines opened at the table, so the friends' thirst changed. Their tongues were not so keen, but curled, delighted, as the wines deepened. Nick's Latour was a classic Bordeaux, perfumed with black currant and cedar, perfectly balanced, never overpowering, too genteel to call attention to itself, but too splendid to ignore. Raj's Petrus, like Raj himself, more flamboyant, flashier, riper, ravishing the tongue. And then the Californian, which was in some ways richest, and in others most ethereal. George was sure the scent was eucalyptus in this Heitz, the flavor creamy with just a touch of mint, so that he could imagine the groves of silvery trees. The Heitz was smooth and silky, meltingly soft, perhaps best suited to George's tournedos, seared outside, succulent and pink within, juices running, mixing with the young potatoes and tangy green beans crisp enough to snap.”
Flavors
Food And Wine
Wine Tasting
George Friedman
Wedding Girl
“In the center of the table is a classic deli platter of lox and tuna salad with all the fixings, bagels, and cream cheeses. And on a trivet, a noodle kugel, a casserole of egg noodles suspended in a light sweet custard, with a crunchy topping of crushed cornflakes mixed with cinnamon and brown sugar. It was always my favorite thing my mom ever made.
"All my favorites." My mom beams at me.
"And mine too. Let's eat!" my dad says, swatting my mom on her ample tush.
We make our plates, I grab a plain bagel and top one up with tuna salad and dill pickle, and the other with chive cream cheese and cucumber. I also help myself to a large corner chunk of kugel, for maximum crispy edges, and some coleslaw. Clearly someone went all the way out to Kaufman's on Dempster in Skokie; I can tell by the bagels. A slight crunch on the outside gives way to perfect dense chewiness.”
Favorites
Spreads
Jewish
Toppings
Bagels
Crispy
Side Dish
Kugel
Winesburg, Ohio
“Doctor Parcival began to plead with George Willard. 'You must pay attention to me,' he urged. 'If something happens you will be able to write the book that I may never get written. The idea is very simple, so simple that if you are not careful you will forget it. It is this - that everyone in the world is Christ and they are all crucified. That's what I want to say. Don't you forget that. Whatever happens, don't you dare let yourself forget that.”
The Philosopher
The Beekeeper's Ball
“She shrugged her shoulders, then shifted her attention to the hand-labeled glass jars of honey. "Which one do you want to use?"
"Something mild to go with the cheese."
"The milkweed blossom?"
Isabel nodded. "We're probably the only ones who'll notice."
"The different flavors of honey have always been obvious to me," Jamie said.
"Not to me. I've had to train my palate. Same with wines. But I'm not a natural, but I love the alchemy of pairing flowers. If you were twenty-one and not pregnant, I'd give you a taste of this nice new sauvignon blanc from Angel Creek. It's going to go perfectly with the appetizers." She turned off the heat under the fried marcona almonds and gave the pan a shake.
"One sip," Jamie insisted, nibbling a bit of the goat cheese and honey on a cracker.
"One, young lady." Isabel poured a bit of the chilled white wine in a goblet and held it out to her.
Jamie savored a tiny sip, and smiled blissfully. "You're right. It's delicious."
Isabel took back the goblet. "Look at me, corrupting a minor.”
Honey
Flavors
Palate
Minor
Wine Tasting
Sauvignon Blanc
Isabel Johansen
Jamie Westfall
Pregnant Teenager
The Beekeeper's Ball
“It was a gorgeous evening, with a breeze shimmering through the trees, people strolling hand in hand through the quaint streets and the plaza. The shops, bistros and restaurants were abuzz with patrons. She showed him where the farmer's market took place every Saturday, and pointed out her favorite spots- the town library, a tasting room co-op run by the area vintners, the Brew Ha-Ha and the Rose, a vintage community theater. On a night like this, she took a special pride in Archangel, with its cheerful spirit and colorful sights. She refused to let the Calvin sighting drag her down. He had ruined many things for her, but he was not going to ruin the way she felt about her hometown.
After some deliberation, she chose Andaluz, her favorite spot for Spanish-style wines and tapas. The bar spilled out onto the sidewalk, brightened by twinkling lights strung under the big canvas umbrellas. The tables were small, encouraging quiet intimacy and insuring that their knees would bump as they scooted their chairs close. She ordered a carafe of local Mataro, a deep, strong red from some of the oldest vines in the county, and a plancha of tapas- deviled dates, warm, marinated olives, a spicy seared tuna with smoked paprika. Across the way in the plaza garden, the musician strummed a few chords on his guitar.
The food was delicious, the wine even better, as elemental and earthy as the wild hills where the grapes grew. They finished with sips of chocolate-infused port and cinnamon churros. The guitar player was singing "The Keeper," his gentle voice seeming to float with the breeze.”
Restaurants
Food And Wine
Archangel
Cafes
Street Music
Isabel And Cormac
Churros
The Apple Orchard
“They each took a plate and helped themselves to a feast that looked as if it had been prepared for a magazine layout. There was a salad sprinkled with fresh flowers- Isabel said they were baby pansies, nasturtium and angelica. The spread included plates of artisan cheeses and raw and grilled vegetables, big chafing dishes of fragrant casseroles, berries and apples with a variety of sauces, an array of local wines and water from Calistoga. The abundance was almost overwhelming to Tess.”
Spread
Feast
Tess And Isabel
Edible Flowers
Isabel Johansen
Sir Apropos of Nothing
“Some time later, I sat in the wine cellar, staring at the walls while cradling a wineskin in my lap like a child, murmuring over and over as if lulling the child to sleep, 'I am shat upon. I am shat upon'.”
Fantasy
Medieval
Pessimism
Drunkard
Apropos
Peter David
Sir Apropos Of Nothing
Wine Cellar
Odclay
“Most of the wine in the world sells for two dollars a bottle. Quite a bit sells for four dollars to five dollars a bottle, and there are many that sell for ten dollars a bottle. Then you have wines that sell for three hundred dollars a bottle. What the world needs is a beer that's worth five dollars a bottle. I think that would be great. If all beer prices are forced down to the level of Busch Bavarian, none of us will be there.”
Wine
Beer
Beer Quotes
Wine Quotes
Beer Culture
Beer Geeks
Brewery
Breweries
Craft Beer
Anchor Brewing
Anheuser Busch
A Midsummer Tights Dream
“All boys are swines. They snog you and dump you. Or lick your face. Or put bats in your mouth.”
Love
Snogging
“Vanity is by far my favorite of all sins, and the camera lens is the ultimate vanity mirror. The camera captures all moods and nuances; immortalizes the soft and silky continuum that is humanity. Those still life moments seem so fluid, so representative of continuity. They are a single moment captured, yet an eternity expressed. All your youth; all your ages, captured and expressed in a single click.
Of all the indulgences, vanity is certainly my favorite which we should otherwise resist, but are inexplicably captivated by and addicted. What other animal would spend so much time pouting and preening for its reflection? Only humanity would participate in such self-adoration.
You would think we have the most colorful feathers or softest of manes. Rather, we are a naked biped that feels incomplete without some decorative element, accessory, or embellishment of the self. We are intoxicated by the image of the body, no different than we are seduced by fine wines, foods, or mind altering elements. We devour the skin, and peel away clothes as if they were the skin of some tropical fruit, covering a colorful and juicy interior. We hunt for bodily pleasures, and collect them as prizes; show them off in social situations as if our companions were some sort of extended adornment to ourselves.
We are revealed in our sensuality. To touch beneath the surface; to connect beyond facades, that unattainable discourse between individuals is put tentatively within reach in intimacy. To capture those moments is to capture the essence of what makes us human, and what ultimately sets us above and aside from the rest of nature.
Capturing humanity in its most extravagant expressions is intoxicating. Vanity is by far my favorite sin, and it is an endless tale as infinite as humanity. Every person is but a stitch in a giant tapestry.”
Erotic
Erotica
Vanity
Photography
Black And White Nudes
Black And White Photography
Infrared Photography
“Some people say, "What difference does it make what color the winemaker is that made the wine? Judge the wines off their own merit." Like, of course. And I do believe that my wine is judged off its own merit. But the fact is that when you walk into places and people can't believe that you're the principal or you're the owner or you made the wine, it's mind-blowing to me some days. It's like, wow. That's why we need to continue talking about it.”
Wine
Race
Entrepreneurship
African Americans
Race Relations
Startups
Winemakers
Wine Business
Sommelier
African American Vintners
“Black vintners in this country make some really great wines. Explore a wine list and you will find at least one of our wines in the best restaurants. Buy a bottle for your table, and let management know you appreciate them including a Black winemaker in their stock.”
African American
Wine Making
Sommelier
Wine Drinking
Vintners
Wine Lists
Scandal in Spring
“They walked slowly past fire-swallowers, conjurors and tumblers, pausing to purchase a skin of new wine. Daisy drank carefully from the wineskin, but a drop escaped from the corner of her lips. Matthew smiled and began to reach into his pocket for a handkerchief, then appeared to think better of it. Instead he ducked his head and kissed away the wine droplet.
“You’re supposed to be protecting me from impropriety,” she said with a grin, “and instead you’re leading me astray.”
The backs of his knuckles stroked gently against the side of her face. “I’d like to lead you astray,” he murmured. “In fact, I’d like to lead you straight into those woods and…” He seemed to lose his train of thought as he stared into her soft, dark eyes. “Daisy Bowman,” he whispered. “I wish—”
But she was never to find out what his wish was, because she was abruptly pushed into him as a crowd jostled past. Everyone was bent on obtaining a view of a pair of jugglers who had clubs and hoops spinning in the air between them. In the rush the wineskin was knocked from Daisy’s hands and trampled underfoot. Matthew put his arms around her protectively.
“I dropped the wine,” Daisy said regretfully.
“Just as well.” His mouth lowered to her ear, his lips brushing the delicate outer rim. “It might have gone to my head. And then you might have taken advantage of me.”
Daisy smiled and snuggled against his hard form, her senses delighting in the reassuring warmth of his embrace. “Are my designs on you that obvious?” she asked in a muffled voice.
He nuzzled into the soft space beneath her earlobe. “I’m afraid so.”
Daisy And Matthew
Obvious Designs
From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine
“Cold stabilization has these benefits, however: it gets rid of the crystals, which is nice in a cosmetic sense. It reduces the acidity slightly and softens the wine. The latter benefit is the chief one.”
Enology
Viticulture
From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine
“The pH of a must will go up as fermentation progresses.”
Enology
Viticulture
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