NEW YORK FOODee.com

BRUNELLO .. The PROOF is In The PUDDING !!!!!

2012-02-02T09:55:00.001-08:00

Had a couple good Brunello's last night, a 2006 Piancornello and from one of Brunello's great vintages the 1999 La Poderina "Poggio Banale" Brunello Di Montalcino, a single vineyard Brunello.
Well the 1999 vintage Brunello's is one of the most famous and one of my favorites. The 99 Banale was quite nice and really full of life. i was suprised at it's power at this point in time, being about 12 years old. I liked the wine, but it didn't really knock me out of my socks, quite good but not memorable, missing that perfect or near perfect balance that makes a wine extra pleasurable and a joy to drink. The Brunello "Poggio Banale" 1999 just din't have it. "Don't get me wrong, the wine was good, just not thrilling" as I hope and thought it would be as we pulled it and anticipation of drinking it. Our anticipation was high, but the wine though very good, "did not delivery on our high expectations of #1 a Brunello of a Great Vintage, #2 A Single Vineyard, and #3 that it was 12 years old, a perfect age for drinking great Brunello's."
Now the Brunello Di Montalcino Piancornello 2006 on the other hand was a suprise. A nice surprise. This wine was perfectly balance and a pleasure to drink, and I definately enjoy it more than the more esteemed Poggio Banale 1999. A lesson to be learned. Though "On Paper" one wine may appear great, wonderful, whatever, that might not be the case. The only way to tell, is, to Tatse It, "The Prood Will Be in The Pudding."

Daniel Bellino-Zwicke

BRUNELLO

La PODERINA

"POGGIO BANALE"

1999

photo Daniel Bellino-Zwicke

NO TROTA in BARDOLINO ..QUINTARELLI Dies Age 84 and Why "ROBERT CHADDERON Is An ASSHOLE"

2012-01-19T10:37:00.000-08:00

GISSEPPE QUINTARELLI in His CELLAR ...NEGAR, ITALY

Passes Away Age 84 R.I.P.

The Maestro of Amarone, Prince of Negar, the great Giuseppe Quintarelli died at his home in Negar, Italy on Sunday at the age of 84. A very sad day in the World of Italian Wine. Mr. Quintarelli was the Maestro of Amarone. Many would say he alone sat at the top of the Throne of this, one of Italy's greatest wines. Yes there are other great producers of the esteemed Amarone, producers such as Masi, Serego Alighieri, Bertani, Sergio Zenato, and others, but it was Giuseppe Quintarelli who was considered the King. These sentiments felt by his aforementioned peers, wine writers and publications, Sommeliers, collectors and all who were seriously into great Italian Wine.
I know a good many of the people making the most renowned Amarones in and around Lake Garda in the Veneto, people like Marilisa Allegrini, Sergio Zenato, the Basciani's of Masi and others. I never did have the good fortune to meet Mr. Giuseppe Quintarelli, though I drank his wonderful wines on numerous occasions and I did try to meet him one day. The day in question was one fine April day in 2001. It was right after the famed Italian Wine Exposition of Vinitaly (in Verona every April) had ended.
As is my custom when I attend Vinitaly, I go to verona and the show for 2 or 3 days, see my friends (Italian Wine Producers), Eat Drink Eat and Drink and make plans with some of these friends to visit them at their wine estates in Valpolicella Classico, Peimonte, Montalcino, and or Chianti Classico the days following the ending of Vinitaly. So the day directly after Vinitaly ended in 2001 my friend Jimmy and I went off to Lago De Garda to see some producers on their estates. We check out of our hotel in Verona (The Arena) went to a Salumeria and picked up a 6 pack of Aqua Mineral and Salami for the road. We got into the rented Scotto Fabia and made our way toward Lake Garda and the region of Valpolicell Classico, the region where they make Bardolino, Valpolicell, Amarone, and Valpolicella Recioto.
We pulled into the town of Garda directly on the lake and had breakfast in one of the large caffes on the lake. We discussed what we would do, and I said I just have to meet The King of Amarone Giuseppe Quintarelli. We would go to th town of Negar and look for him. I never met him as for several reasons, the biggest being that the man who represents him Robert Chadderon is one of the "Biggest Assholes in The World of Wine," and I'm not the only one who feels this way. Look in biography of Robert Parker "The Prince of Wine" ask anyone in the business and the will tell you the same "Robert Chadderon
Is An Asshole" plain and simple. Being in the business, at numerous tastings, Wine Luncheons and Dinners and doing business on a daily business, whenever you bring up Chadderon's name, eyes roll and you find out another who can't stand the guy.
So some of the reasons I had never met Mr. Quintarelli, and I know just about everyone in the Italian wine business, is mainly that Robert Chadderon imports imports and distributes Quintarelli Wines and as for myself and numerous others we do not do business with that Ass, Quintarelli or not.
So we were in Valpolicella Classico, and I tell my buddy Jimmy, we have to go to Negar, go to the Quintarelli Estate and meet the man. Well easier said than done. We finished our breakfast, went next door and bought some Speck and Garda Olive Oil (the most Northern produced olive oil in the World), we jumped in our rented car and it was off to Negar a few miles away. We got into the center of town. We asked one person after the next where Quintarelli was? Evryone said they didn't know. One after the other. We drove around and drove around. We drove up into the mountains. We came upon a rural bar way up into the mountains, clouds all around. We walked in. I'm sure we were probably the only Americans ever in this bar. In the sticks, a hamlet. We had a glass of Tocai each. We asked for Quintarelli, like tight lips hiding a Mafiosa know one knew. Ok, "we give up." Finding Quintarelli was not to be.
We drove to the estate of Serego Aligheri were they produce, in my mind thee best Amarones around. The estate is beautiful, we walked among the vines, toured the ancient Cellars which are one of the few left to have large Cherry Wood Cask, and the wine age just amazingly in these vessels. They are like no other wood at all. The pores of the wood are large than those of oak wood, thus the wine is able to age a little faster in the same amount of time. The wines are absolutely wonderful. We had a little tasting at the cellars, picked up a couple bottles each, then headed to the town of Bardolino. Earlier Jimmy asked me what was the best thing to eat while in Garda. I told him the only thing to get was some fresh lake trout (Trota). By the time we had driven all around Garda, wnet way up into the mountains, almost to Trentino, then went to Serego and back to the shores of Lake Garda we were both quite hungry and ready for our Trota, but it was not to be. When we got to Bardolino, we couldn't find one restaurant or trattoria open for business. We had to settle for Gelato at a Gelateria. There was to be no Trota in Bardolino. Jimmy was quite mad, so when we jumped in the car to drive down to Bologna and as we drove threw the town, Jimmy shouted out the window "No Trota." Yes, we couldn't find Quintarelli and there was "No Trota" as well.

Daniel Bellino Zwicke

Di Fara Pizza ... A Religious Experience

2011-11-21T11:00:00.000-08:00

Yes," Eating Pizza Made by The Maestro DOM DeMARCO

Is a Religious Experience !!!

Much has been said of the now famed Pizzeria (DiFara Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don't know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno's on Neptune Avenue in Coney Island, Brooklyn, New York and Di Farra Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.

Wow, got off on a tangent about both Di Farra and Totonno's when I just intended to talk about Di Farra Pizza, Dom DeMarco the Maestro of Di Farra's and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. "Yes," it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.

Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn't the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco's pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don't like it don't eat it, this countries finest examples of the Pizza Art.
And on to the religious experience of Di Fara, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He's worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza aloing with them, or sit back and get three guys to do it. At his age, he's entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does; and wants; he grinds
chunks of Peceriono Romano in an old hand cranked meat grinder and sprinkles on each pie just before serving, along with cutting fresh Basil onto the Pizza at the last moment after Dom's prerequisite drizzling of the Olive Oil giving two different taste and contrast on the same pie, one baked on (Cheese) and one applied at the last moment, devoid of the hot oven heat. Dom guilds the Lilly, so to speak. This is truth, not just a figure of speech.
Yes Dom makes each and every Pizza that goes out or is consume on the spot, at DiFarra's. No one else has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Farra's to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). "It's a Religious Experience." Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America's Best, and something to rival that other World Pizza Capital, Napoli.

by Daniel Bellino Zwicke

by Daniel Bellino Zwicke

ITALIAN AMERICAN

2011-02-02T12:17:00.000-08:00

WHAT is Italian ... ITALIAN-AMERICAN

   There has long been a debate, fights, and Mud-Slinging in regards to Italian and Italian-American
food served in restaurants in New York and the rest of the U.S.. Culinary Snobs, people who "Think" they know what they are talking about and what not. I can set the record straight, being an
Italian-American who has been eating Italian and Italian-American food for more than forty years, who has been professional Chef and someone who has eaten all over Italy on some 15 trips to the great peninsular. In addition to studying Italian Food in Italy for some 25 years, I am constantly reading all sorts of articles , cookbooks, and historical facts on this subject, in addition to being one of the countries foremost authorities on Italian Wine.
   Anyway, let me tell you. I myself was once a uninformed Food Snob who badmouthed and was slightly disdainful of unauthentic Italian food being served in restaurants all over the city. That's just in restaurants. Of course I Loved eating Sunday Sauce, Eggplant Parmigiano, and Meatballs that my aunts made at our frequent family get together s. And on the occasions that we weren't at one of the family's homes but in an Italian restaurant in Lodi or Garfield, I usually ordered Chicken or Veal Parmigiano. Yes I loved it, but these dishes, for me at the time (1985-1993) had their place, and it was not in the kitchen or on the plates of any serious Italian Restaurant in Manhattan.
   Eventually as I learned more of the history of food in New York, Italy, and the World, I realized that there was actually a real true Italian-American Cuisine and that it was completely valid.
  Do you realize that if you think there is not a true valid Italian-American Cuisine, then you also must concede that there is No True French Cuisine, because the origins of what we now know as French food and Cuisine is really Italian. Yes, I said Italian. For the food and cuisine of French was quite primitive and did not begin to form into what we now know as French Food and French Cuisine until Caterina Medici of the Noble Florentine Family of the Medici married the King of France and brought her Florentine Chefs with her to the French Court way back in the 15th Century. So there. Many dishes which most people think of as French in origin, like Duck ala Orange, Bechamel, and others, are really Italian. "So there!"
   Anyway, back to Italian-American food. Food and cuisines are constantly changing and evolving. This is how Florentine Chefs of Italy, went to France with the newly crowned French Queen who was of the Italian Peninsular in one Katherine Medici and taught the French how to cook. Thus Italians immigrating to the United States in the early 20th Century brought their ingredients and techniques from mother Italy to cook the dishes from their homeland, with some modifications do to financial issues (being poor) and the unavailability of certain ingredients, and started forming what would one day be known as Italian-American food (Cuisine).

"to be Continued"

by Daniel Bellino Zwicke

"SPAM" BACON and Taylor Ham !!!!

2011-02-01T12:13:00.000-08:00

Pork and Why do I Love all Products Made from it So! Spareribs are the "Best," Bacon, Sausages, Pork Chops, Ham, Spam, McRibs, and? Yes I Love them all so! And Why? Why? What else? They're Tasty! It's Tasty! Pork and all things made from it. I Pity Vegetarians and Others who do not eat it, Pork, Ham, and Spam.

Robin Raisfeld in her story "Trendlet: It's Baloney," this week in New York spark my interest when I say the big beautiful picture of a slice of tasty Mortadella, "King of All Baloneys."

As I read farther into the article, I was so happy to see a picture of a gorgeous "Taylor Ham and Egg Sandwich." And it immediately brought out the in Jerseyite in me. As anyone who grew up or ever lived in New Jersey, they'll tell you of their Love of "Taylor Ham," the unofficial "State Meat." Taylor Ham? Why? Well, first off, Taylor Ham was invented in Trenton New Jersey. It's super tasty. Jerseyites and former ones (like Me) Love it, and you can only get it in New Jersey. More or less. Why? I don't know. Can Jerseyites be smarter than New Yorkers who have never caught on to this wonderful Pork product from the Garden State. After moving to New York some 26 years ago, besides from missing my family, my only other regret of leaving New Jersey, is missing and yearning for my beloved Taylor Ham. You just can't get it in the Big City. Well, hardly ever. Do New Yorkers not like it? Is it reserved for Jerseyites only? Don't know! All I know is I miss it inside a Taylor Ham and Egg Sandwich or on my breakfast plate accompanying a couple fried eggs.

Reading the article and be reminded of my "Long Lost Love," Taylor Ham, I'm also painfully reminded of another recent dumping by a Loved one. That being my beloved "McRib." How I Love it so! After a brief Love Affair with her, way back in 1989. She disappeared! Why? I do not know. And for some 21 years. And then one lovely day last year. It was in October, what day I do not know. She reappeared. Back into my life once again. And the Love Affair was on again. On my part like it never ended. I Loved, as much and more than ever. Forgiving her and not think of the long cruel Separation brought on by her. She had deserted me. But I didn't care. We got together more than 20 times this passed October, November, and was it a few days into December? I do not know. Once again, my beloved McRib disappeared. Into a dark December night. Why? I do not know? I only know that however long it may take. I'l wait. Just please my Love, do not make it another 21 years. My beloved McRib.

by Daniel Bellino Zwicke

AMERICA'S First VENETIAN WINE BAR... Bar Cichetti

2011-01-31T21:15:00.000-08:00

There was a guy named Daniel who took a trip in 1995 to Explore, seek-out, and Study the BACARI (Venetian Wine Bars) of the Magical City of VENICE, Italy. He had read a article in the New York Times about these treasures of the Enchanted City of the Adriatic, "La Serinisima" Venice, "or as the Italians say VENENZIA."
   Daniel was quite intrigued by this little article. It was only 1 page long, but it was magical, and it sparked Daniel's interest enough that he decided he would go to Venice, an Exploritory Trip by which he in a weeks time would go to as many Bacari as he possibly could, eating Lunch, inbetween Lunch, Dinner and all through each and every night of the week. he tried as much CICHETTI (Venetian Tapas-Like little plates of all sorts of Venetian Specialty Foods.
Daniel ate Bacala Mantecato, Sarde en Soar, Bigoli, Fegato alla Venenzian, Riso Bisi, Mortadella, Speck, and all sorts of other Cichetti, Antipasti, Pasta, Fish, Shell Fish, Meat, Poultry, this that and every other thing he could get his hands (Mouth) on. Before he went, he did as much Pre-Trip Research as was possible in the "Times Previous to the internet"
When Daniel was in Venice, he asked as many questions as he could, striking up conversations with anyone who would listen, "many did." !!!!
Daniel took lots of pictures, ate, drank Wine, and gather recipes. He was smitten with Venice, its Wine Bars (Bacari, BACARO the singular).Daniel "Fell in Love," with the Wine Bars (Bacari) of Venice and felt he just had to open one in NEW YORK. He vowed. Knowone had ever done it. He would be the "FIRST" Daniel gathered all his info, his RECIPES, pictures, book, everything. He worked on all his recipes, cooking constantly for Friends and Family, he made a Business Plan. He found a partner who "Loved the Idea" as well. They shook hands and vowed to open "BAR CICHETTI" the BACARO (FIRST VENETIAN WINE BAR) "EVER in the United STATES.
  Daniel and Tom created a BEAUTIFUL BACARO/ TRATTORIA, with special Imported Venetian Fabric for the banquettes, wainscotting,  a beautiful Wood Bar, and fabulous Venetian Glass Chandeliers and scones.
   Besides coming up the Idea and Concept of Bar Cichetti, Daniel was the Wine Director andExcecutive Chef. Daniel's food was incrediable.His CAPONATA was the best in town, his Paparadelle with Duck Ragu was justifiably Famous, and as theJournal of Italian Food and Wine stated, hisBolognese Sauce was considered to be one of the "Best in the Country" Daniel garnered many accolades for the Wine List he created, but especially for his true and tasty Regional Italian Cusine, gaining positive reveiws from "The New York Times"New York Magazine, Crains, TimeOut New York, Wine and Spirits Magazine, and even a 5 Page Color Spread in a Newspaper in Sao Paolo, BRAZIL.

by Robert Roma 2009

"CORNER BISTRO" BEST Cheeseburger # 1 in NEW YORK

2011-01-23T14:23:00.000-08:00

Happy to see Corner Bistro's Burger can still make it to # 1 Best of New York list these days. I've been eating Cheeseburgers there since 1984. Yes 26 Years of Bistro Burgers. Back then, the Burger at the Corner Bistro was for Year-After-Year thee perennial favorite, # 1, Top, Best Burger in New York, rated by the Top and most Powerful food Authorities of the day, New York Magazine, The NY Times, Cue Magazine, The Post, The Village Voice, GQ, Bob Lape on 7's Eyewitness News, The Daily News, so on and so forth. Nine out of ten people, newspapers, and news agency's, The Bistro Burger was always "Tops," # 1. It no longer is. And it was tops for some 30 years. Quite a run. Sadly the quality of the Burger has gone down a bit, and there are numerous chemistry better, tastier Burgers in town. Shake Shack get my Vote for the Top, New York's best Burger, with Bills Bar and Burger and Peter Luger not far behind. But the Shake Shack Burger has all the proper elements that come together and make for perfect chemistry of, dear I say, "The Perfect Burger." Well if not the perfect Burger, New York's Best, or at least amongst the Best, everyone has their opinion. Some not as qualified as others. As I've been eating the East Coast's Best Burgers since childhood, and being a former Chef Culinary Professional, I have greater qualifications than most.

The Shake Shack Burgers elements that make it so good, are: Top Quality Beef, Just the right size and thickness, not too thin nor too thick, which unfortunately many think makes a burger is better, the thicker it is. Not so. A 6 oz., 3/4" Burger is Best and it has to be cooked on a Flat-Top Grill cooking in its own fat to qualify amongst the best. Cooking on a grated grill, just won't do. You'll often get terribly overcooked hard spots, losing all important beef fat for the burger to cook in. You'll need a good hamburger bun, toasted preferred, not too fancy, and a major No-No is the use of an English Muffin. Though i Love them for breakfast, English Muffins are a terrible choice, pairing to a Burger. the Burger has to be properly cooked

And one of thee most important rules to a great Burger, it can't cost more than $6.50, and about $4.50 is even better. The Shake Shake burger meets all these requirements, even exceeding them.

Back to the Bistro Burger. For nostalgias sake and Price to value ratio, combined with the great old New York Bar ambiance, The Bistro Burger always makes it on my Top 10 List. As the Post states, to be able to get a great burger for just $6.50 with Beers at $2.75 in one of New York's few remaining Bohemian Bars, and in Greenwich Village? A combination that just can't be beat.

by Daniel Bellino Zwicke

SAY a Little PRAYER for ARETHA

2010-12-08T12:47:00.000-08:00

by Daniel Bellino Zwicke

Sebastiano Rosa, Daniel Bellino Zwicke, and Givani Folnari at New York Tasting

2010-04-14T12:14:00.000-07:00

Piero Incisa Rochetta, Giovani Folnari, Daniel Bellino Zwicke, Sebastiano Rosa and ,A. Chiarlo at Recent new York Italian Wine Tastings

2010-04-14T12:02:00.000-07:00

New And Old Ideas Of Absinthe

2009-07-24T22:30:00.000-07:00

Absinthe or as it is called, The Green Fairy, has quite the reputation to live up to if one were to believe all of the accusations made against it of bygone days. The drink, a bright green alcoholic beverage is made up of herbs and ethanol. Those who made it famous during the early 19th and 20th century include many artists and writers such as Vincent van Gogh, Henri de Toulouse- Lautrec, Charles Baudelaire, and others. While there is an essence of creativity tied to the drink, there is also a history of lunacy or outrageous behavior. In this, the drink became outlawed with the belief that it had high doses of the ingredient thujone, which was making people act bizarre or insane. It hasn't been until the last few decades that advocates of absinthe and scientists alike have taken another look at the drink to see why it received such a bad rap. With modern technology, it was determined that the drink itself was not dangerous at all and the amounts of thujone were actually rather innocuous. Scientist Ted Breaus published a treatise in the Journal of Agricultural and Food Chemistry, stating that most absinthe-based liquor being produced now contains the chemical in a 5:1,000,000 ratio. That's 5 parts thujone to a million parts of absinthe. So why did it make people behave so bizarre? And why have countries spent years treating absinthe as contraband only to be purchased on the black market? Historical evidence has shown that during the early days of producing absinthe, many of the home brewed or bootlegged brews did not undergo any type of distillation or sanitary processing. This may have caused impurities to show up in the drink and contaminate it. Such impurities could have caused dangerous forms of hallucinations. This, followed by early researches done on the drink proving it bad, can also now be proved to be faulty. In truth, people just drank too much of it and the bad behavior of people was simply about being very drunk. Today, like all alcohol, absinthe is highly regulated by both international and national laws. Only absinthe liquors with thujone-free labels (or less than 10:1,000,000/10ppm thujone.) are allowed to be put up for public sale. There are also medical warnings included regarding over-consumption of liquor. Many countries that had outlawed absinthe in the past are now changing their laws around. In the 1990s, the European Union began to reauthorize absinthe's manufacture and sale. As of February 2008, nearly 200 brands of absinthe were being produced in a dozen countries, most notably in France, Switzerland, Spain, and the Czech Republic. Commercial distillation of absinthe in the United States resumed in 2007 Other countries never banned absinthe, notably Britain, where absinthe had not been as popular as in continental Europe. Absinthe was also never banned in Spain, and its production and consumption has never ceased. Australia was another country that never prohibited the manufacturing or use of absinthe, although they do have strict rules on importing any product containing oil of wormwood. In 1906, Belgium and Brazil banned the sale and distribution of absinthe, although they were not the first. Absinthe had been banned as early as 1898 in the colony of the Congo Free State. The prohibition of absinthe in France in 1915 led to increased popularity of pastis (and of ouzo, to a lesser extent), which are anise-flavored spirits that do not contain wormwood.

In Switzerland, the ban drove the purchase of absinthe underground. Clandestine (illegal) home distillers produced absinthe after the ban, focusing on la Bleue, which was easier to conceal from the authorities. In the Netherlands, restrictions on the manufacture and sale of Absinthe were successfully challenged by the Amsterdam wine seller Menno Boorsma in July 2004, making absinthe legal once again. Belgium, as part of an effort to simplify its laws, removed its absinthe law on 1 January 2005, citing (as did the Dutch judge) European food regulations as sufficient to render the law unnecessary (and indeed, in conflict with the spirit of the Single European Market). In Switzerland, the constitutional ban on absinthe was repealed in 2000 during an overhaul of the national constitution, although the prohibition was written into ordinary law instead. Later that law was repealed, so from 1 March 2005, absinthe was again legal in its country of origin. Today, matter-of-fact, most members of the European Union are now allowed to sale absinthe, as long as it is limited to 10 milligrams of thujone per kilogram (some of the absinthes of yesteryear boasted up to six times that amount). You can buy absinthe in grocery chains in the Czech Republic and in liquor stores in Denmark, Sweden, New Zealand and Japan. Bars and restaurants in Britain began serving it when they discovered it was never formally banned in the country. Yes, the legacy of absinthe as a mysterious, addictive, and mind-altering drink continues to this day - this is why it is said there is an absinthe of old and new. But even with this legacy, more and more people are starting to enjoy absinthe again, knowing it is a safe yet unique drink, finally back on the shelves for consumption.Green Devil provides information, tips and kits on the making and history of absinthe throughout the ages. Learn more about the allure this beverage has held over the centuries or make your own absinthe alcohol and find out for yourself. Visit online for more information.

by ROBERT BELL

Big Guns of Italian Wine in Town

2008-09-17T17:42:00.001-07:00

Giuseppe Tasca D'Almerita and Daniel Bellino Zwicke, Vittorio Fiore with Marilisa Allegrini, and Angela Macullan at Winebow Tasting 2008

Some ot the "Big Guns" of ITALIAN WINE where in Town and at the Winebow Portfolio Tasting on September 16th & 17th. First-Off was Vittorio Fiore, one of the Greatest Italian Winemakers of this time or anytime. Vittorio was Show his renowned Super Tuscan Wine "Il Carbbonione"
Vittorio produces Il Carbbonione on his beautiful wine estate Podere Poggio Scalette high up in one of Greve's highest vineyards where you can see the whole Chianti Classico wine zone from this vantage point. It is a beautiful sight where I have been forunate on two occasions to spend time tasting wine with Vittorio and his sons while nibbling on the wonderful homemade Salami and Prosciutto that son and Vineyard Manager Jyuri Fiore makes with the help from great old friend "Dante." Dante is a wonderful old village farmer who knows how to make fantastic Salumi, among other things. He's a absolute gem!

Il Carbbonione is made of 100% Sangiovese. The 2004 vintage that Vittorio was pouring at the tasting was absolute perfection, strong but not too concentrated, exhibiting nice Black Cherry and earthiness in ,the mouth. Vittorio says it is one of his best vintage ever, "I agree completely."

Merilisa Allegrini (another Heavy Hitter) was on hand as well. Showing all the great Allegrini wines, including; La Grolla, La Poja, and thier 2003 Amarone, which as usual is one of the regions top producers of famed Amarone.

Giuseppe Tasca d' Almerita was present. Giuseppe and his family make one of Sicily's most famous and renowned wines "Rosso del Conte" Rosso del Conte is mad of 100% Nero d'Avola. This wine along with "Duca Enrico" is the greatest and most prestigious in all of Sicily. When tasted, I had a incrediable explosion of Ripe Red Fruit flavors in my mouth. The wine was phenominal, smooth, silky, and perfectly balance as Rosso del Conte usually is. This is one of Italy most consistenly wonderful primium wines. "Always Great!"

reported by Daniel Bellino Zwicke

Why Don't More New Yorker's Do New Orleans??? !!!

2008-08-27T12:53:00.000-07:00

"Arnaud's" it's awseome !!!
A "Muffuletts Sandwich" from Central Grocery.
Me and my "Muffuletta"

"Why Don't More New Yorker's Go Down to the "BIG EASY"?? "New Orleans" is the Bomb!!

This Question i Ask, truly Misti fies Me !!!!

I have traveled the World over! Been almost everywhere you can imagine, from; Cambodia, Saigon, Vietnam, Hong Kong, China, Bangkok, Thailand, Phuket, Buenos Aires, Rio de Janiero, Brazil, Havana, all over Europe from the whole of Italy on more than a dozen trips, to Paris, Monaco, Brussels, all over the united States, "you name."

Yes, I've been all over the World and love and adore many places. New Yorker's are great travelers. They travel the World more than any other Americans, yet for some reason they don't do new Orleans much, other than Frat boys and Girls looking to get "Their Wild-On" during Mardi Gras. but that's not what I'm talking about. I'm talking about the real New Orleans. The New Orleans of "Great Restaurants," wonderful food, awesome architecture, Cool People, Great vibe, and the greatest Music Scene on the planet. "Yes, I've traveled the World, and i can tell you that New Orleans is one of the "Coolest" most wonderful cities on Earth, "though you hardly ever hear people say." It is!

Why don't New Yorkers go there, instead of lame places like St Thomas and Aruba???
I love the town. been there 5 times, and I'll keep going. I constantly extol the virtues of "The Big Easy," and not a one of all the people i know who travel a fair amount has ever been there. I'm on a perpetual effort to promote this city i Love, especially since Hurricane Katrina, for the people and the city of New Orleans can use our help. They need people to go down there and spend money in their restaurants, hotels, and bars. The people of New Orleans love to and are used to having people come to their city for a good time. They'll welcome you with open arms.
Yes I'm a great advocate of New Orleans and constantly tell people about how great it is. Even before Katrina. "So America, and New Yorkers, you gotta check it out. "It's truly one of the Worlds great Cities."

TRIPPA, TRUFFLES & SAUVIGNON

2008-08-26T12:57:00.000-07:00

"GREATEST SUMMER TRUFFLES EVER!!!""""

We had another great plate of "Taglierlini with Truffle" the other day at Bar Pitti.
The Black Summer Truffles from Umbria have been so good this year, that they taste almost as good as the "White Alba Truffles" of the Autum and Winter Season.
It was quite funny when my friend Pat "P" and I took owe first bites, i said, "Patty Boy," these Truffles are as good as the "Whites." He agreed, and the words were barely out our mouths when Govanni came over and aske us how our Pasta was and added that they were "Stupenious" this year. "Just as good as the White Truffles." We told him that we just said the same thing, and at about a fourth of the price at $23.00 a plate, they were an absolute "Bargain."

We had a plate of Vitello Tonnato and "Trippa Fiorentina." both were tasty as ever.
If you haven't had any of the Norcia Summer Truffle, run on down to "Bar Pitti" and get a plate. "they're Amazing!!!!" We drank a bottle of "Macari Sauvignon Blanc,"
as everyone seems to be doing these days and we were as "Happy as Peas in a Pod."

by Daniel Bellino Zwicke

Watch for Daniel Bellino Zwicke's upcoming book, "La Tavola" to be released November 2008 by Aardvark Global Publishing and read about the Adventures of the Table of
Italian-American New Yorkers.

SUNDAY SAUCE.......Daniel Bellino Zwicke

2008-08-11T23:09:00.000-07:00

SUNDAY SAUCE
Meatballs

and the "Meatball Parm Sandwich" you make on
Monday after the Sunday you make the sauce.

SUNDAY SAUCE

One of the great traditions of the Italian American enclave in the U.S. is the ritual of Sunday afternoon when the entire family gets together for Mama’s or Nona’s famed “Sunday Sauce.” What is it? Well there are a number of variations on the theme. Most Sunday Sauce’s are made with Italian Sausage, Braciola, and Meatballs. Some people make theirs with pork ribs, beef neck, and possibly chicken thighs and backs. These meats are slowly simmered for several hours with tomato, minced onions, garlic, celery, and carrots. I generally like to make my Sunday Sauce with sausage, meatballs, and pork ribs. Other times I’ll make it with sausage, ribs, and braciola. An old tradition in some families is that mother or grandma would start the sauce early on a Sunday morning, get it simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to church, the sauce slowly simmers and when you get back home, the sauce is ready.
The Sunday Sauce that my mother would make was with sausage, meatballs and beef braciola. My memories are vivid watching my mother stuffing the braciola with garlic,
parsley, Pecorino, and pignoli nuts, then sewing up the bundles with a needle and thread so they would hold together while simmering in the gravy (many families all over the New York and around the country simply call Sunday Sauce “Gravy”). Another fond memory was helping my mother roll and shape the meatballs.
As for me, my Sunday Sauce will vary depending on my mood. One thing I love to do when making the sauce is the addition of pork spare ribs, which not to many people use, I love it.
Whenever people eat my sauce, they go nuts for the ribs and some are surprised cause they might never have had them in a sauce before. They didn’t know that you could use pork spareribs. The ribs are traditional with some but not everybody. It is quite a shame for those who don’t add the ribs because they give the sauce some wonderful flavor and they are incredibly delicious to eat after braising in the sauce for a couple of hours. Whenever I make the sauce and I’m dishing it out to friends and family, I always make sure that I have my fare share of the ribs. Pork ribs cooked in this manner, simmering in the sauce are oh so succulent and tasty. They are far beyond compare. “They are Out-of-this-World!!!” The friends, one-by-one, go nuts for them. “Yes they are most than tasty!”
And what to serve with the Sunday Sauce you ask? It should be a short macaroni; rigatoni, ziti, or gnocchi are best.
The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a beautiful thing. If you mention the term Sunday Sauce to any number of millions of Italian-Americans, the wheels start turning in their heads. Thoughts of how tasty it is, all the different components; the meatballs, sausages, braciola, (maybe ribs, beef or pork neck), the pasta, and the gravy itself.
They think about sitting at the table with friends and or family, people they love. They think about the antipasti that will start the meal and about some good Italian Wine, maybe a nice Chianti. They think about the warmth in the air, loved ones, Dino, Sinatra, and of course, the
Sunday Sauce itself. “It’s a beautiful thing!!!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together soon. “Sunday Sauce, it brings people together,” in a most delightful way.

"SUNDAY SAUCE" is excerpted from Daniel Bellino Zwicke's
upcoming book "La Tavola"

Totonno's Pizzeria Napolitano

2008-08-04T20:12:00.000-07:00

"BEST PIZZA in NEW YORK" Who?

There's always a big debate on who makes the "Best Pizza in New York City." It's never ending, and with the World of Youtube and Blogs, the coverage that Pizza and the Pizza Parlors of New York is absolutely "Astronomical." Hundreds of people comment on Pizza and New Yorks Pizzerias every single day. Who has the "Best Pizza Overall," who has the "Best Slice" in town, who makes the best Coal Oven, the best wood, or the best gas fired Pizza? Who? Firt-off, when it comes to, which city in the United States of America makes the "Best Pizza," this is the "Easiest Thing on Earth." There is no contest!!! It's "NEW YORK." Everbody knows it. For Pizza, when it comes to the "BEST," there's no place else!!! There's ONLY "New York."

So, who has the "Best Pizza in New York." Now that's not so easy, but there's Lombardi's, Totonno's, Di Fara, Patsy's, and John's (Bleecker Street). Well, "I Love them all, but I have two that are most dear to me, and they are "John's," of which I have been going to for over 25 years, and Totonno's that I discovered about fifteen years ago.

They both make absolutely "Perfect Pizza." They both have "Monster Coal Fired Ovens" that reach temperatures of up to 1,000 degrees and give the crust that perfectly cripy blistered finish that any "Great Pizza" must have. The Clssic Pizza Margherita has a perfect balance of ingredients of dough, tomato, mozzarella, olive oil, and Pecorino Romano and cooked to "perfection."

"Totonno's Pizzeria Napoltano," I won't argue with anyone that it might be the Best of New York.

If you wonder why we use the words "perfect" and "best" so many times in this report, its just that no other words would fit when you are talking about; John's Pizzeria, Totonno's, Lombardi's, Patsy's and "New York Pizza." They're perfect and they are, the "Best" Pizza in the country. "Take that Chicago."

KEITH RICHARDS LIKES IT !!! Artichoke Pizza

2008-07-31T23:30:00.000-07:00

2008-07-31T23:00:00.000-07:00

"Artichoke Basille's Pizza Taste Like Campbell's Cream of Mushroom Soup"

Well, I finally made it over to Artichoke Pizza. I wanted to like it, "I really did." I sorry to report, It's on par with Chicago Deep Dish, Mediocre to Good at Best. Just as Chicago Deep Dish "Artichoke Pizza can't hold a candle to the Best of New York, places like Tottono's, John's, Lombardi's, and Patsy's. These places make some of the best Pizza in the "World" Forget about these places, "Artichoke Pizza" is inferior to most "Runof the Mill" Pizza Parlors. The Pizza is very flawed. First off, the crust is awful, way to dense as it is not "proofed" long enough and feels like a ball of lead.

I arrive there, and sure enough, there was a line. The place looked pretty cool, "Nice Decor." I was excited and hoping for the best, like a reaally good to great slice of Pizza. Unfortunately, I was highly disapointed. I waited about ten minutes and got my slice, "The Artichoke." Man it was big. It looked really impressive. If found a place to sit on the "Stoop" of the building next door and bit in.

What a "Suprise." I couldn't beleive it. "It tasted "EXactly like Campbell's Cream of Mushroom Soup," something I Loved, but handn't tasted in years, "Cream of Mushroom Soup." If nothing else, "Artichoke Pizza" brought back memories of my childhood.

I have to say, I know these guys are trying hard, but this Pizza Just Can't Cut the Mustard. It's mediocre, and I've got to say, "These Guys are Lucky as Hell to be putting out just a fair product, and making a small fortune doing it.

FACTS ABOUT "Artichoke Basille Pizza" Americans and Keith Richards

1) the "Artichoke Slice" taste like Campbell's Cream of Mushroom Soup
2) Keith Richards likes it. "We Love Kieth, but what does he know about Pizza?"
3) Many people like "Artichoke Pizza" In fact many Love it.
4) Many Americans also like such awful garbage like; "Hip Hop," Soup Operas, and
Sitcoms. That doesn't make them good.

New York's Best Old-Time Bars

2008-07-28T00:00:00.000-07:00

Old New York in its Old Time Bars

2008-07-27T23:26:00.001-07:00

I guess many have gone by the wayside but you are still able to find "old New York" in a few wonderfully preserved Old Bars. Mostly all of these wonderful Landmark establishments are below 23 rd Street. The "Landmark Tavern" standing on the corner of 46th Street and 11th Avenue is the one exception.

"Pete's Tavern" in Gramercy Park on the Corner of Irving Place (street named after resident
Washington Irving) and 18th Street claims to be the longest continually running bar in New York. They opened their doors in 1864 and have been serving liquor ever since to this very day. They did not even stop during Prohibition as they were a Speakeasy disguised as a Flower Shop.

"Fanelli's Cafe" on the corner of Prince and Mercer Streets in Soho claims that they have been serving food and liquor since 1847

McSorley's Ale House has been operating at 15 East 7th Street since 1854. There are just two options of things to drink here, McSorley's Light or Dark Ale of which they have served the likes of Abraham Lincoln, Teddy Roosevelt, and John Lennon. They make great Liverwurst and Onion Sandwiches and you can get a nice plate of Grafton Cheddar Cheese served with Saltines and Hot Irish Kustard (Mustard).

"Peter McManus" on the corner of 7th Avenue and 19th Street in Chelsea is often overllooked when it comes to great old New York Bars. The decor is old and as well preserved as any of the others. they make good burgers and Cheese Steak Sandwiches.

The "White Horse Tavern" at 567 Hudson Street is a old Greenwich Village favorite that since they opened their doors in 1880 has served Jack Kerouac, Norman Mailer, Bob Dylan, Jim Morrison, and Dylan Thomas who after drinking a "Record" 18 Whiskies, was rushed to St. Vincents Hospital where he died from Alcohol Poisoning. "Yes he drank himself to death."

The "Old Town Bar" has been operating at 45 East 18th Street since 1892 and had Teddy Roosevelt who lived just a few blocks away as a regular.

"Raoul's" New York's Best Bistro

2008-07-25T18:16:00.000-07:00

Raoul's, "COOL"

Best Cool French Bistro in New York

2008-07-25T17:51:00.000-07:00

When it comes to Bistros in New York City, there is one that stands alone. No other can touch it. "Raoul's" on Prince Street in Soho is far and above any other Bistro in all of New York. The total combined elements of Ambiance, Food, Music, Service, and combined Vibe, just can't be beat. Raoul's is just plain "Cool." They serve some of the best Foe Gras in the city, along with a famous "Steak au Poive" and other Bistro Classics, along with the cool well-worn decor and the a great blend of music like; The Rolling Stones, Miles Davis, Edith Piaf, and Best of All, "No Hip Hop."

At "Raoul's" they know what they are doing. They should, they've been doing it for some 30 years, and the way the do things, we're sure they'll be around for a long time to come.

RAOUL'S 180 Prince Street, Soho NY, NY (212)966-3518 www.raouls.com

Pricing: on the Expensive Side

$1.00a Slice Pizza on St. Marks

2008-07-22T21:44:00.001-07:00

Sign in front of 2 Bros. Pizza, 32 St. Marks Place, "Inflation Fighters" $1.00 a Slice or 2 Slices and a Soda for just $2.75 "How can you beat That?"
A 2 Bros. Pizza $1.00 slice.

$1.00 a Slice Pizza On St. Marks Place Makes a Big Splash

2008-07-22T21:24:00.001-07:00

2 Bros. Pizza on St. Marks Place is making a big splash in the East Village. At a $1.00 a slice, you'd have to go back to the mid-80's to get Pizza this cheap.
People Love it. Almost everybody you ask will admit that it's no Lombardi's, John's or Tottono's. What it is, is a pretty good slice, and at $1.00 a slice it just can't be beat. It's not great, but many have had to take a shot for just a "Buck" per slice you just got to try it at least once. Almost everyone poled liked it and said that it taste much better than they thought it would. As one guy put it, it's pretty dam good, far superior to commercial Pizza like Domino's, Papa Johns, or Pizzahut, and at just $1.00 a slice and $2.75 for 2 slices and a soda, a great inflation fighter.

Several people surveyed said, "It's just the ticket when your drunk and out drinking in the East Village." But you don't have to be drunk to like it. It even taste good when you're sober, and the price is oh so sweet.

Looks like we have an "Institution" in the making.

DUMPLING HOUSES of the Lower East Side

2008-07-20T01:14:00.000-07:00

99 Allen Pork Dumpling (the 1st to start the Dumpling House trend)

An order of Fried Pork Dumplings at "Vanessa's Dumpling House and Vanessa's
and

"Prosperity Dumpling" the Best Kept Secret of the Lot. Shaaaaaaaaaaaa !!!"

New York's Best Cheap Eats Deal, Pork Dumplings $1.00

2008-07-20T00:22:00.000-07:00

Know what New York's Best Cheap Eats Deal is? No, it's not "Grays Papaya" 2 Hotdogs and a Fruit Drink for $3.50, we love "Grays" and yes it is a Great Deal, but it just can't beat 5 tasty Hand-Made Pork Dumplings for just a "Buck." No it can't. This is an even better deal than the Great Cheap Street Eats in South East Asia. I have eaten all over Asia, and the Street-Food just can't be beat or it"Excellence and Variety," but if you consider that you get a great Dish for just about $1.00 allover Asia; Bangkok, Saigon, Phuket, Cambodia, all over. The food that you get is just amazing! But if you consider that New Yorkers make an average of 10 times as much as the average South East Asian and you can get an order of Pork Dumplings on the Lower East Side of Manhattan for the same amount of money you pay for a portion of Street Food in
South East Asia, then maybe the 5 Pork Dumplings on the Lower East Side isn't just the Best Food Deal in New York, but the World!

99 Allen Fried Dumpling was the first to start the Dumpling House Trend. Then came No. 1 Dumpling (now called Vanessa Dumpling House) and caught on like "Gangbusters" packed day and night. They never stop. In a tiny little shop, and you used to always have to wait to get an order or two. One order is enough as a in-between meal, and two orders is enough to make a complete meal that will fill you at just $2.00
No. 1 Dumpling built up some great business, packed 24/7. They had a tiny little shop and decide to expand, doubling in size to make a little dining room enough to hold about 20 people as opposed to the former narrow 3 foot wide space between wall and counter and a small counter to accommodate about 5 people. They mad the place a "Fancier" compared to what it used to be.
They didn't raise the "price" of the Dumplings but they did what the Candy Bar Companies used to do, keeping the price the same, but making the portion size a little smaller. "Yes, they kept the price at $1.00, but instead of giving you 5 Pork Dumplings like before, they cut the portion size down to 4 Dumplings for $1.00" Yes, still a Great Deal (inflation). They also raised the price of the Sesame Pancake with Beef from $1.50 to $2.00. "Yes, still a great deal.
They have added a "Peking Duck Sesame Pancake" that's yummy and a Bargain at just $2.25

Most of the hoards of people who pack into "Vanessa's Dumpling House' and wait on line, have no idea that just 2 blocks south is another great alternative to Vanessa's. It's "Prosperity Dumpling House" at 46 Eldridge Street and it's never packed. Even more important is that the "Dumplings" are just as good as the ones at Vanessa's. To top it off, you get 5 Dumplings whereby Vanessa's gives you Four, and the Sesame Pancake with Beef is $1.50 to Vanessa's $2.00
Hey, I don't want to "Split hairs" but these things mean a lot to some people out there. I'm just reporting.

So, for just $3.50, you can get a great meal of Fried pork Dumplings and a tasty Sesame Pancake w/Beef sandwich. you can't beat that. And if you want to "Splurge" on desert, you can go to one of several Chinese Bakery Cafes on Grand Street between Allen and Eldridge and have a coffee and a pastry for just $2.00 That's just $5.50 for a meal followed by coffee and desert.
That's what we call a "Cheap Date," but the quality is just as good as if you paid $100.00 a head or more. Check it out.

The Pope of Greewich Village

2008-07-09T00:11:00.000-07:00

The Pope of Greenwich Village. A wonderful Movie, and favorite of many, especially if you live in The Village and are Italian-American as I. Mickey Rourke and
Eric Roberts both turned in wonderful performances and this Movie is the Best Loved role for most of their fans. Burt Young was great as "Bed Bug Eddie" and Geraldine Ferrara was magnificient as crooked cop "Bunky's" alcholic Irish Mom. Frank Vincent had a small part. He cut off Paulie's (Eric Roberts) thumb.
"He took my thumb Charlie!!!!! I didn't wanna give up the poor bastard, but it was my Life Man," (Paulie to cousin Charlie) And Tony Musante who was Paulie's Uncle Pete and one of Beg Bug's soldiers.
What ever happened to Tony Musante. He was Great.

P.S. Great Theme Song, "The Summer Wind" sung by none other than the incomparable Frank Sinatra

To see a Great Trailer of "The Pope of Greenwich Village" and Mickey, Eric, and Tony click this Link>>>>>>>
http://www.youtube.com/watch?v=oumCO3mOxsU

New York's Best Dogs

2008-07-07T20:51:00.000-07:00

Best Dogs in New York! Who has them? Crif Dogs, Gray's Papaya, Nathan's?

Had a Crif Dog at Crif's Dogs on St. Marks Place today. Man it was good! Dressed with mustard and Sauerkraut. "Classic." Who has the Best Hotdog in Newyork? I don't know. I Love all three of these babys.

check out NEW YORK on $10 $20 $30 or $40 a DAY

2008-07-04T18:31:00.000-07:00

http://newyork-on-10-20-dollarsa-day.blogspot.com/

CHIANTI CLASSICO TASTING NEW YORK 2008

2008-07-04T13:52:00.000-07:00

The Barone Ricasoli with a bottle of his famed Chianti. it was his Great great Granfather who originaly formulated Chianti more than 130 years ago.(Top Left)

(Top Right) Conti Sebastiani Capponi with
Daniel Bellino Zwicke and Joe Macari Jr.

(Bottom) Castel Vicchomaggio in Greve as
seen from the apartment of our Terrazzo
on the Estate of Castello Verazzano, Greve

CHIANTI CLASSICO TASTING
2008

On Monday , April 21st 2008 the greatly anticipated Chianti Classic Tasting was held at 583 Park Avenue. Hosted by the Consorzio Vino Chianti Classico, which is a Consortium of Professionals who are made up of Wine Producers (Proprietors and Winemakers) of the wine Chianti Classico. This group is not a Governmental Body but a private group of individuals that was created in 1924 to define the area of Chianti Classico and its wines, also called Chianti Classico and the manner and guidelines of how the wine was to be made and the parameters of what constitutes a Chianti Classico. Yes the name of the zone and the wine are the same, “Chianti Classico,’and the wine was actually name after the zone.
When the Consozvio Vino Chianti Classico was created in 1924, there did not exist any governmental bodies that now do to set guidelines and laws to which wines have to adhere to all over Italy.This is why the consorzio was created in the first place, in order to define which area was the “Classico” area and to maintain quality and consistency.
This Grand tasting held in New York on April 21, 2008 by the Chianti Consorzio was personally hosted by the President of the Consorzio, Marco Pallanti who is also the Enologist and proprietor along with Lorenza of the renowned estate of the
Castelo Di Ama in Gaiole in Chianti. As for myself, if feel that the wines of
Castelo Di Ama are overrated, grossly overpriced, and not worth the money. I actually have personally monikered the the “Gaja of Chianti” of Angelo Gaja and his wines, which are highly overrated and even more grossly overpriced, but that is all for another discussion.
Along with Dr. Pallanti the event was also hosted by esteemed Sommelier and wine writer David Lynch, who co-authored one of the Italian Wine Worlds most renowned books on the subject of Italian Wine, Vino Italiano along with Joseph Bastianich.
The tasting was made up of 40 producers of Chianti Classico of which there were over 150 different Chianti offered for tasting. The Chianti presented were both
Chianti Normale (base Chianti) and Chianti Riserva and the vintages ranged from 2001 to 2006.
Note that “Chianti Normale” or base Chianti does not infer that these Chianti are of a lesser quality. The styles are different and the base Chianti are to me and many others, actually more the true and traditional of Chianti as the weight is lighter more correct and less concentrated than the weight (body) of Chianti Reserva.
As with many subjects there is debate and differences of and agreement of what is true traditional Chianti is and what is not. I as a Wine Professional of many years who has focused mainly on Italian Wine and a great lover of Chianti and a traditionalist at heart, of course I am of the Old-School Traditional Chianti. I do feel that the laws of the Chianti Consorzio are not correct and are not for the Great Tradition of Chianti in that the wine Chianti when created by the Baron Ricasoli almost 150 years ago was created as a wine made up as a blend of local grapes that was dominated by Sangiovese as its main grape and that Sangiovese was to be the primary grape of Chianti and to give it its special character along with small percentages of other local blending grapes such as Cannaiolo, Colorino, Trebbiano, Ceiligiolo, Malvasia Nera, and Mammolo.
I feel, as do other respected authorities on Italian Wine, such as one of my esteemed peers Charles Scicilnoe feel that the Italian Government and Chianti Consorzio are by allowing Cabernet, Merlot, and Syhrah into Chianti, are ruining this “Great Wine” Chianti and its great traditions.
Just a small percentage of Cabernet Sauvignon or Merlot in what is allowed to be Chianti, completely changes the feel and taste of Chianti and what, according to tradition it should be.
“It’s not Chianti anymore!” Not it if has the slightest trace of Cabernet or Merlot, and traditionalist like myself, Charles Scicilone and others will not cease our Crusade until the day that the Italian Government and Chianti Consorzio come to their sense and completely eliminate Cabernet Sauvignon, Syrah, Merlot, or any non-native grape variety from ever entering Chianti again.” We wait patiently, but why is it taking these people so long to act. They ruin one of their own National Treasures and every year that these grapes that are not of Chianti Classico, is another bad vintage for any producer that uses them.
Let’s note that although the sacrilege of allowing Cabernet, Merlot, and others into Chianti, it is not mandatory and is at each individual producers (Wine Estate) choice whether to put these grapes in their wine or to leave them out and thus make “Real,”
True, Traditional Chianti. There are a number of Estates that make real true Chianti devoid of any trace what so ever, of the dreaded Cabernet or Merlot. Some of these estate are; Castello Volpaia, Castello Verazzno, Monsanto, Castello Querceto, and
Castel Vicchomaggio to name a few. These estates are to be highly commended and there should be more. If all the producers in Chianti had enough pride, non would ever permit a bottle of wine that they label be called Chianti if it has Cabernet, Syrah, Merlot or any non-native grapes in it. Hey if you have acres of Cabernet or Merlot planted on your estate and want to use them, “Fine.” Just don’t call the wine Chianti! Classify it as IGT and call it “Super Tuscan,” it’s OK by me, “Just don’t call it Chianti!”
If you want to make a wine and call it Chianti, make sure it is a blend. A wine that is made of 100% Sangiovese is allowed to be called Chianti, though it should not. As per the original Chianti Recipe, Chianti is always a blend, made primarily of Sangiovese with other native grape varieties such as; Mammolo, Cannaiolo, Malvasia Nera, Trebbiano, and Colorino and Chinati should always be made with mostly Sangiovese with other minor blending grapes. It should never be made solely of Sangiovese (though according to the Government it can, but what does the Gov’t. know?) but have at least one or more other native grapes, even if it’s just 2 or 3%, there “Must” be at least one other native grape varietal accompanying the Sangiovese, it should not stand alone. This must be changed in order to make true Traditional Chianti.

Daniel Bellino Zwicke April 2008

Some of our Favorites of the Chainti Classico Tatsing 2008 were:

CHIANTI CLASSICO, VILLA CALCINAI 2004 from Conti Capponi in Greve
CHIANT CLASSICO, CASTELLO BROLIO 2001 from the Brone Ricasole Gaiole

CHIANTI CLASSICO RIS. ROCCA GUICCIARDO, CASTELLO BROLIO 2005

CHIANTI CLASSICO, FONTERUTOLI 2005 from Marchese Mazzei, Castellina

Donata Venturini Hosts LAMBRUSCO DINNER at DeL POSTO

2008-07-01T23:44:00.000-07:00

MARIO BATALI slurps SPAGHETTI with Joe Bastianich as Mom Lidia looks on at Del Posto in Chelsea

Leonardo Locasio of Winebow with Marelisa Allegrini (Great AMARONE producer) with Sommelier DANIEL BELLINO ZWICKE at Wine Tasting downtown New York

Butcher at ALBANESE MEAT MARKET(Italian Butcher)

DONATA VENTURINI HOSTED WINE DINNER at DEL POSTO

Monday June 30, 2008. Donata Venturini of the Emilia Romagnan wine estate Baldini Venturini hosted a Lambrusco/ Emilia Romagnan wine dinner at Del Posto in the Meatpacking District of New York last night. The dinner was attended by members of the Wine Press, including Natasha Lardera, Pino Cavallo of Gazettino, Italian Wine Industry people like Leonardo Locasio the founder and proprietor of Winebow, Salvatore Evangelista of Supreme Wines, and Daniel Bellino Zwicke.

The feature of the evening was the wines of Baldini Venturini which were paired along with other wines to a phenomenal 7 course menu created by Del Posto’s Executive Chef Mark Ladner.

The evening started with a cocktail hour of Carpene Malvoltti Prosecco followed by the sit down dinner.

We began the meal with perfect Prosciutto di Parma paired with Venturini’s Malvasia,
Colli di Scandiano e di Canossa 2007. This wine was absolutely extraordinary. Immediately as I brought the wine to my nose I could smell a complex array of aromas led by what smelled like Over-Ripe Pears and Apples. It was phenomenal. In the mouth the wine tasted of a great Sauterne minus the sweetness. This wine is a absolute “Winner,” Unfortunately these wines are not yet available in the U.S. but is sure to be so soon as a few of the Wine Importers present were hot for these wines and practically fighting to see who will be Lucky enough to have them in their Portfolio.

The second course was Aragosta con Salsa Americana (Lobster Salad with Campari Sauce) paired with the Tocai Friuliano,Livio Feluga 2007 which paired nicely with the Lobster. The Tocai exhibited classic Tocai flavors of crisp Apple with hints of Figs and nuts. Very nice from one of Friuli’s top producers Livio Feluga, who in this Wine Guys eyes (nose and mouth) makes the most wonderful Pinot Grigio on the entire market.

Livio Feluga’s Pinot Grigio has a beautiful copper tint in color, with excellent fruit aromas, and wonderful Pear and Kiwi with a tad of savory ness that is absolutely delicious. This wine taste of ripe Pears and Kiwi with a twinge of savory-ness.
Feluga’s Pinot Grigio is perfection when it comes to representing this grape variety to it ultimate peak. I am not one to hardly ever drink Pinot Grigio, but I would never say “No” to the fine wine. It is a joy to drink.
Note: We did not drink Livio Feluga Pinot Grigio at the dinner, but with the mention of the Tocai that we had, I couldn’t pass up the chance to talk about this wonderful wine.

For our “Third Course” Chef Ladner sent us Gargenelli Al Ragu Bognese, which was absolute “Perfection Personified” on a plate. The Bolognese was so wonderful that this guy wish that the portion on the plate was double of what it actually was. Rich and so sublime. It was cruel and a tease to us to eat something so flavorsome, and just have a tiny taste. “Se la Vie.” Lambrusco Rosso, Reggiano, Venturini Baldini 2007 with its invigorating flavors of Sour Cherries and Plum was the perfect foil to the “
Perfect Bolognese.” The wine was refreshing and wonderful and a delight to drink.

Our fourth course, Salsiccia di Foe Gras was quite tasty. The Lambrusco Spumante, Rubino del Cerro, Venturini Baldini 2007 paired with the Foe Gras sausage was an excellent match.

Fifth Course was Beef Tenderloin that melted in the mouth, grass fed from Colorado. Superb, paired with Barolo Damilano.

For desert we were served two courses. The first Dolce was Citus Fantasia (Lime and Grapefruit Gelato) paired with two tasty desert wines; a delisious Marzemino, Colli di Scandiano e di Canossa, Venturini Baldini 2007 and Malvasia, Colli di Scandiano e di Canossa, Venturini Baldini 2007 which was delicate and elegant with lovely Pear and Apple flavors.

We were then served the second desert course of Biscotti Assortiti (Assorted Cookies), paired with 10 Year Tawny Port, Neiport NV.

The dinner, the food, wine, and company were a “Joy.” It was quite a wonderful evening.

Let us point out the fact that in the 1970 their was a “Tons” of awful cheap and cheese Lambrusco dumped on the U.S. which is not real Lambrusco but wine that was created to sell to those with uneducated and unsophisticated palates. There were two or three companies who ahd excellent ad and markdting campaigns geared toward that specific audience. The wine was compared to other awful cheap wines like Boone’s Farm. These people who made these so-called Lambrusco’s did a great job of marketing and selling Millions upon Million’s of bottles of the “Plunk.” They also did a great job of giving real true Lambrusco a Super Big Black Eye and oh-so bad reputation of which was never deserved , just as massed produced Soave and Valpolicella received an undeserved bad naneat the time.

True Lambrusco wonderful to drink. It is a nice refreshing unique alternative to drink now and then as something different. Luckily the Lambrusco Consorzio has done a fine job in recent years to kill this negative outlook of Lambrusco. The producers have done a great job making tasty true and traditional Lambrusco and New Yorkers and other Americans of good-taste and education have been taking to this Lovely wine. “Thank God, Lambrusco is finally getting the good due it deserves,” so has Valpolicella and Soave. These wines are good and pleasant to drink and it is nice to see more Americans discovering and accepting them. Even Loving them. Last year, more Lambrusco was sold then ever in the U.S. Have you tried some yet? Do so.

The COOLEST RESTAURANT YOU DON't KNOW!!!

2008-06-30T22:33:00.000-07:00

This joint is one of my FAVES!!!! Nobody knows about it! Garaunteed if ask 1,000 New Yorkers if they've ever heard about this place, let alone if they'd ever been there, you be hard pressed to find a one. I'm gonna let the "Cat Out of the Bag." People should start paying me for this.

Yes native-newyork-pics.blogspot.com F. Restaurant on Clinton Street down on the Lower East Side (LES) of New York is without a doubt one of the Coolest restaurants you could ever dream of going to. Paris Hilton has never been there.

F. Restaurant is a restaurant that serves incrediably tasty Puerto Rican Cusine. "Bet you've never had any? Yes you!"
You will pretty much only find Lationos and Latinas at this joint. i've been going their for about 15 years now. "Love It!"

The food is oh so tasty, and the prices are tailor made for the sluggish ecconmic times we now live in (2008). Hope we go on a upswing soon. "Very soon." Most dishes are about $1.20 or $1.50 a piece. Yes this is not a typo, dishes that cost $1.20 a piece. You can make a small meal out of just two. if you're Papa Relleno which is a Fried Potato Ball that isstuffed with ground beef as well. "Yum!" They also have wonderful Morcilla (Blood Sausage) and Pollo Fritto (fried chicken).

They have the "Coolest" sign you have ever seen hanging over the counter area that says "If WIFE CAN'T COOK, DON'T DIVORCE HER, BRING HER HERE," Bring her here to eat with you." The sign is written in both Spanish and English. "Cool as Hell!"
You've gotta LOVE IT, and if you ever go, you'll just Love "F. Restaurant" down on the Lower East Side.

F. Restaurant..... Clinton Street, just North of Delancy

PICTURES ABOVE: F. RESTAURANT, COOL SIGN in F. Restaurant an DUMPLING HOUSE on Rivington, both down on The LOWER EAST SIDE

DUMPLING HOUSE ON Rivington STREET is without a doubt, the Greatest Restaurant Food deals in all of NEW YORK. Five "DELICIOUS PORK DUMPLINGS" for a BUCK. That's right $1.00. You just can't beat that. Not even anywhere in South East Asia where you can Thee Msot AMAZING STREET FOOD in the WORLD. You get amazing Food on the Streets of Bangkok, Chiang Mai, Saigon , and Hanoi for just .75 Cents or a dollar. The thing is, most people in NEW YORK probably make close to 10 times the amount of Money that most people in Sout East Asia do. so when you can get a amazing dish for the same amount of Money as In Sout East Asia and you're in NEW YORK making considerably more, 5 "PERFECT PORK DUMPLINGS" in NEW YORK may very well be the "Greatest" food deal in the entire WORLD.
2 HOTDOGS and 1 of their famous Fruit Drinks at Gray's Papaya is pretty good as well, but I think the Dumpling House may have them beat...

PORTO RICO COFFE< ROCCO'S PASTRY< FAICCO'S PORK STORE in GREENWICH VILLAGE

2008-06-29T13:20:00.000-07:00

PORTO RICO COFFEE, ROCCO'S PASTRY,and FAICCO'S PORK STORE, all in GREENWICH VILLAGE, NEW YORK and all three are the "BEST' of their prospective fields. Rocco's pastry is without a doubt the Best Italian Pastry Shop in all of New York City. Their Cookies are Killer, as are their Pastries, and Cakes. Try the Lemon Cookies, Cannoli, and Rhum Babba. Tehy have Great Italian Ices as well and excellent coffee.

Speaking of EXCELLENT COFFEE, there is none better than PORTO RICO COFFEE with their Flagship and origianl store on Bleecker Street near 6 th Avenue, with a location on St. Marks Place in the East Village and another in Soho (pictured above) on Thompson Street. Porto Rico Coffee buy their own "Green Coffee Beans" and Roast all their Coffee themselves in the back of their Bleecker Street Store. They have a tremendous variety of diffent roast; Italian Espresso, French Roast, Mocha, Hazelnut, Danish Roast, Peter's Blend, and a host of others, about 60 different varieties. Their prices are phenominal. "Cheap." It's a mazing, they often have coffee on sale for as low as $5.99 a pound. It really amazes me as to why anyone in their right mind would ever by coffee from Starbucks at $12.95 a pound when the coffee at Porto Rico Coffee is far Superior and tremendously cheaper. "Better and Cheaper?"
"Are people out of their minds, why buy an inferior Mass Produced Chain Coffee at close to twice the price of a product that is Superior, "PORTO RICO COFFEE is the BEST in New York," and for less!!! "Dahhh!!???"

Speaking of the "BEST," across the street from Rocco's Pastry and 1 block West of Porto Rico's main store, you have the Best Pork Store in New York, Faicco's on Bleecker near Cornelia Street. You can get the most amazing fresh Italian Sweet and Hot Sausage, along with Sopressetta, Brociola, Pork Chops, Steaks, and Prosciutto di Parma and Parmigiano Reggiano. Everything at Faicco's is of Superior Quality, You can't get any better than Faicco's, Rocco's Pastry, or Porto Rico Coffee.

Also on the street with Faicco's and Rocco's is the famous Murray's Cheese Shop and John's Pizzweria for some of the "Best Pizza" on the Planet.

PROSCIUTTOLESS un NEBRASKA

2008-06-28T01:45:00.000-07:00

PROSCIUTTOLESS in NEBRASKA

It’s a well-known fact that there have been ten’s of thousands of displaced Italian-American New Yorkers over the years. Former Italian-American New Yorkers who have been in serious distress and mental anguish over the lack of good Italian restaurants and availability of quality Italian food products in the rest of the country, excluding of course cities like Boston, Philly, and San Francisco.
It’s a sad fact-of-life that many cities and towns in the U.S. are completely devoid of good Italian restaurants and specialty stores where people of Italian descent in need good fresh Italian sausages, bread, Prosciutto, Salami, Parmigiano Reggiano, olive oil, fresh mozzarella, cannoli, or any other simple necessities required to live a happy productive life, can purchase real good quality Italian food products or go out to eat at a proper Italian Restaurant or Pizzeria.
“Yes, believe it or not,” there are many places in this great nation of ours where the local citizenry are denied some of life’s greatest treats. It may be alright for the local natives who were born in these deprived areas, as for Italian-Americans who move to one of these places for whatever reasons, the deprivation caused by the lack of good honest Italian food is enough to cause un-nesesary anguish, yearning, and outright sadness in these displaced Italians.
Those of us who live in New York are extremely fortunate to have a plethora of the simple pleasures of outstanding Italian restaurants, pizzerias, bakeries, caffe’s, pasta shops, pork stores, wine shops, and Italian Specialty Shops that supply us with every Italian culinary treat under the Sun.
Yes we are blessed with restaurants like Rao’s,
San Domenico, Gino’s, Patsy’s, Elio’s, Lupa, Becco and others that serve tasty authentically prepared Italian food along with bakeries that bake magnificent bread, biscotti, cheesecake, cannoli, and other pastries. We have the best Pizzerias outside of Italy, like; Totonno’s, Lombardi’s, and John’s of Bleeker Street.
New Yorkers have great pork stores that prepare wonderful fresh sausage, braciole, Sopressetta, Cacatitorini, fresh mozzarella, and more. There are great Italian food emporiums where you can buy imported olive oils, vinegar, pasta, Prosciutto de Parma, Mortadella from Bologna, Gorgonzola, Fontina, Aceto Baslamico from Modena, porcini secco, and the sinful Tartufo Bianco when they are in season from mid October through early January is any true gourmands favorite time of the year, “White Truffle Season.”
We New Yorkers are blessed with amazing Italian Caffes that serve authentic pastries, gelato, and properly made espresso and cappuccino. Culinarily, we want for nothing!
“My condolences to those Americans who are deprived these simple little pleasures, excuse me, necessities to good, happy living!”

Prosciuttoless in Nebraska is excerpted from Daniel Bellino Zwicke's upcoming new Book, "La TAVOLA" filled with the adventures of ITALIAN AMERICAN NEW YORKERS and their Culinary Adventures cooking, tjrowing Dinner Parties,shopping for Italian Pastries at Rocco's Pastry Shop, Bread at Vesuvio's, and PROSCIUTTO, Salami, and Sausages at Faiacco's Pork Store. Dining out at such restaurants as Bar Pitti, Gino's, Elio's and Da Silvano's, rubbing shoulders with the likes of Calvin Klein, Paris Hilton, Richard Gere, Graydon Carter, and David Bowie just to name a few. They eat Pizza at John's Pizzeria,and Lombardi's, they cook, they laugh they cry.

WAVERLY INN has STOLEN DaSILVANO'S THUNDER

2008-06-26T23:49:00.000-07:00

GRAYDEN CARTER and his WAVERLY INN it seems has "STOLEN" the THUNDER from SILVANO MARCHETTO and his famed Greenwich Village Italian Eatery "Da Silvano" on 6th Avenue. Da Silvano was long thee In Spot, Hottest Celebrity Haunt in Town. That was up until about a year and a half ago when Graydon Carter bought and Re-Opened the Ye Old Waverly Inn along with NIGHTCLUB and Boutique Hotel Impresario ERIC GOODE (AREA, Maritime Hotel, Bowery Hotel, Bowery Bar)
For a number of YEARS, every mover and shaken in the Movie, Record, Fashion, and Publishing Business used to pack Da Silvano, practically every night of the week. You would regularly find Gwyneth Palthrow, David Bowie, Calvin Klein, Richard Gere,
PAUL McCARTNEY, KEITH RICHARDS, MICK JAGGER, Sy Newhouse, Madonna, Giselle, Stephanie Seymour, Pamela Anderson, the LIST goes on and on and on. "I think you get the picture?" Even Graydon Carter used to eat Dinner at Da Silvano an average of 5 nights a week. He had his own table, as did writer NICK TOSHES who had his regular table as well and had lunch every Monday thru Friday, holding court with Editors, Literary Agents, Patti Smith, Oliver Ray, and Jerry Stahl.

Nowadays, every Celebrity you can think of and their Grandmother fill the tables of the WAVERLY INN each and every night of the week, you might find The Beckams, Jessica Simpson, Jennifer Lopez and husband Mark Anthony, Calvin Klein, and yes Graydon Carter holding court. As Hot as Da Silvano once was with tons of Movie Stars, Rock Star, and even Porn Stars (Paris Hilton, Pamela Anderson), the Waverly inn gets 10 fold of the Celebrities that Da Silvano once had. There are at least 6 to 10 Paparazzzi hanging out in front of the WAVERLY INN each and every night. They know they will get some CELEBRITY SHOTS, and beleive me, "they do."

Silvano started "LOSING IT" even a good year before Graydon opened the WAVERLY. Many of his former customers tired of being "RIPPED OFF," price gowged for insanely "OVERPRICED WINE" and Mediocre FOOD. Yes some of the Food is Good, but if you don't know what you are doing, you can easily get a bad meal. Stay away from the Antipasto called the Misto Casa which is a Table that is filled with MEDIOCRE Vegetable dishes that sit aaround and get sour. Don't order any items like Roast Baby Lamb or Roast Duck as they might have been cooked three or four days before you eat them.
If you want to get a good meal, only order Pasta Dishes, Fish, or Steak.
Da Silvano, still si one of the biggest Celebrity Spots in New York, but it has lost much of its Thunder to the WAVERLY, that and the fact that the food is not all that good and the prices are, as CRAZY EDDY used to say, "INSANE." If you want to eat some great ITALIAN FOOD, all you have to do is walk about 12 feet to BAR PITTI next store to Silvano's and has thee absolute "BEST ITALIAN FOOD in New York, "Bar Pitti."

Keith McNally to Re-Open MINETTA TAVERN

2008-06-26T23:38:00.000-07:00

Keith McNally, the man who brought New York some of its most wonderful Landmarks in the form of the ODEON, Cafe Luxenbourg, Lucky Strike, Pravda, Balthazar, and Pastis is at it again. He has purchase the venerable old Greenwich Village institution "The MINETTA TAVERN" on Macdougald Street at the corner of Minetta Lane. Mr. McNally will be opening the Minetta Tavern sometime in the early part of 2009 with Executive Chefs RIAD NASIR and Lee Hansen who both helped Keith open and operate Balthazar, Pastis, and Schiller's. The food is supposed to be Classic French.

Hottest New Wine in Town, Macari's Sauvignon Blanc 2007

2008-06-25T22:52:00.000-07:00

Daniel Bellino Zwicke with cousin Joe Macari Jr., famed Austrian winemaker Helmut Giengel, and Nick the Driver eating Lunch at Bar Pitti, 6th Avenue, NY, NY...

Macari Sauvignon Blanc "Katherines Feild" 2007 winemaker: Helmut Geingel

One of the Hottest wines for Spring and Summer of 2008 is Macari Vineyards
Sauvignon Blanc "Katherines Feild" 2007. The wine has received rave reveiws from Wine Spectator, Newsday, The NEW YORK TIMES, and others. This Sauvignon Blanc is textbook Savignon, it's clean and crispy and has wonderful flavors of Gooseberrie, Fennel, and Sage and Classic Sauvignon Blanc Grassiness.

The Macari Sauvignon Blanc is being served at such restaurants as Baronda, Per Lei, and Bar Pitti the Hottest Italian Restaurant in Greenwich Village.

GO GREEN WATCH PLANET GREEN

2008-06-25T22:19:00.000-07:00

Have you watched PLANET GREEN TV on Channel 114 in Manhattan. This is a new TV Network dedicated to The GREEN MOVEMENT and being environemently consiencious and Eco Friendly. The content of shows are Wonderful, Very Informative on teaching people how to Go Green.

Adrian Genier the star of "Entourage" has a show whereby they show you how he live his Green Life, building a Green House, Recycling, walking, riding a bike and things like that.

Adrian Grenier's show is very good, there's a show with Steve Thomas formely of "This Old House" that show people how to renovate houses recycling materials and going the Green Way adding Eco Friendly heating units, Hot Water Heaters, using proper insulation and things like that, but by Far the Best Show of All is "Living with Ed" starring Ed Begley Jr. and his wife Rachel. Ed has to be considered the "Godfather" of the GREEN MOVEMENT. Everbody is jumping on the Band Wagon now, and there is nothing wrong with that, we need as many people as possible, "Save the Planet." Ed Begley has been doing this for 25 or 30 years, way before most others and this show is Talor Made for him. The show is very entertaining watching ED and his wife Rachel TEASING each other and having their disagreements. Ed busts Rachel about not doing enough and Rachel bust ED about doing too much. It's HILARIOUS. Rachel is a Godd Sport and ED is FUNNY as Hell. He's entertaining and informative, and should be an INSPIRATION to all who are getting into GREEN or need help or need to laugh and be Entertained, "WATCH ED" on Living with Ed.

There is a ton of Crap on TV. After paying the RENT every Month, the second most PAINFUL thing is paying the dam Cable TV bill. It's one of the biggest RIPOFFS of all. There's a Buch of Crap on TV. Very little good programing. Cable TV is definately not worth what you have to PAY for it, but unfortanately I can't live without it. Six channels would just not be enough. I just watch a small percentage of the channels on Time Warner Cable. The programing is HORRIBLE other than the Documentary Channels and Time Warner Cable has some of the WORST CUSTOMER SErvICE in the History of the World. They are going to lose TONS of customers and I'm sure there will be a mass exodus away from Time Warner the minute people are given another ALTERNATIVE. WHEN ,WHEN, WHEN will their MONOPOLY End???????

Anyway thank God for Documentaries, Anthony Bourdains "NO RESERBATIONS" and the new and Wonderful "LIVING with ED" with Ed Begley Jr.. "GREAT!!!!!!!!"

DRINKING "GRASSHOPPERS" at TUJAGUE'S on FAT TUESDAY

2008-06-25T18:14:00.000-07:00

A COUPLE FRIENDS DRINKING "GRASSHOPPERS" at the Oldest Restaurant in
New Orleans, "TUJAGUE'S"

Did you know the "Grasshopper" cocktail was invented at Tujague's?

Link to New York Magazine

2008-06-25T18:08:00.000-07:00

2008-06-25T18:06:00.000-07:00

GIOVANI TOGNOZZI, the man who mkaes it happen at Bar PITTI

2008-06-25T13:39:00.000-07:00

BUTCHER the BAKER

2008-06-25T13:19:00.001-07:00

The BUTCHER The BAKER The CANDELSTICK MAKER

In earlier times up until the beginning of the last century, The Butcher, The Baker, and The Candlestick Maker
were some of societies most respected and needed citizens. These artisans provided light, bread, poultry, meat, pastries, and cakes to the local citizenry. Even far into the twentieth century there were still many small villages in Italy and allover Europe where there were still families who did not have an oven To cook in so they would bring things such as casseroles, pans of lasagna, and stews to the baker for him to cook their food inside the bakeries ovens.
Since the advent of electricity the candlestick maker is no longer a necessity to everyday life. Because of convenience foods and supermarkets neither are the butcher and to some extent the baker. In this day and age the baker is still important for holidays and special occasions like birthdays and weddings. The butcher however is used by a very small percentage of the total population.
For those of us of Italian ancestry the butcher is of extreme importance, especially in the areas of fresh pork sausage, Braciole, and properly cut veal scaloppini.
There are usually two different types of butcher shops that we deal with. There is the very personalized tiny butcher shop that usually just sells fresh cut meat and poultry as well as fresh made sausages. Pino’s on Sullivan Street next to St. Anthony’s and Florence Prime Meat Market
also in Greenwich Village are two good examples of the small neighborhood butcher shops of which most spots in Brooklyn, The Bronx, and small towns and cities around the country still possess in the form of the local butcher. These shops are run by master meat cutters who will cut your steaks, chops, and cutlets to order, just the way you like it.
The other type of butcher shop of which are frequented by Italian-Americans is the Pork Store. Pork Stores have master butchers the same as the Butcher Shop, but in addition to purveying fresh meat, they sell many other food products such as items imported from Italy like; Imported Pasta, Prosciutto di Parma, olive oil, vinegars, porcini, Salami, Italian Cheese, Mortadella, cured olives, and numerous other precuts.
If you were ever pressed to pick one item sold at a
Italian Pork Store or butcher shop that is most important to Italian-Americans, it would have to be without question, fresh pork sausages. To most Italians it is like a religion and of great importance. There are not many self-respecting Italian-Americans who would ever even think of buying mass-produced sausage at a supermarket. Every true Italian has their own favorite Butcher Shop or Pork Store that makes the sausage just the way they like it. As for me, the “Best,” hands down, would have to be Florence Prime Meat Market on Jones Street in The Village. Their sweet sausage is perfectly seasoned with garlic, salt, and black pepper. I love it, as well as their tasty lamb sausage which not every butcher makes. Faiacco’s Pork Store around the block from Florence is also the other local favorite were I can get many of the items necessary to cooking a proper Italian meal.
If you want to make Braciola, whether it is of beef or pork, the butcher is of great importance. You need to have your meat cut and pounded in a specific way to make the braciola. Also, if you’re in a pinch for time to make the braciola yourself, most good Italian butchers make very nice braciola that are all tied-up and ready for cooking in your own sauce.
Also of great significance to Italians is good quality veal, especially when it comes to the subject of scaloppini’s and cutlets for making dishes like; Veal Picatta, Saltimbocca, veal and peppers, Veal Parmigiano, and Veal Milanese.
Now to the baker and I think we’ll forget the candlestick-maker, although if you want to get the most beautiful hand-dipped candles you’ll ever see, I can tell you where to get them. There is a wonderful little shop in the tiny village of Sugarloaf, New York, about a hours drive north of New York City where you can get the most beautiful Candles in the world.
Back to the baker. In many of our wonderful Bellino Family dinners over the years, my aunts would make delicious cakes and cookies sometimes but not always. It is more than enough just to prepare the antipasto, pasta, and main course if there’s one other than the pasta. You don’t always have all the time it takes to make desert as well. This is where the baker comes in.
At any of our family meals or ones with friends, desert and coffee is extremely important, for after we are finished eating the previous courses we usually sit around the table for another two to three hours drinking coffee and Anisette along with some sweets, Italian Pastries and cookies. We chat and tell stories, especially Uncle Frank. One or more guests would stop at the Italian Bakery and get all sorts of goodies to munch on with coffee. Things like; Cannoli, Sfogiatelle, Eclairs, and assorted Italian cookies, so the baker was and still is of extreme importance to us all year long, not just at the holidays and birthdays but practically every Sunday when we had the famed “Bellino Sunday Supper” at Aunt Fran and Uncle Tony’s house in Lodi.
I know that many people all over the country get together and have the same type of big wonderful family meals as our family does. Sadly I know that there are some people who never have. I hope this book will inspire people to get together with friends and family to share a beautiful meal and happy moments, whether you have never had the opportunity before or if you have not done so for a while, may you be sparked to organize a festive dinner for the first time or to renew a old tradition.

Daniel Bellino Zwicke & Joe Macari Jr., Venice

2008-06-23T23:31:00.000-07:00

Daniel Bellino Zwicke and cousin Joe Macari Jr. (right) enjoying a glass of Prosecco in a Wine Bar (Bacaro) in VENICE.

MACARI VINEYARDS SAUVIGON BLANC 2007 HOTTEST WINE in NEW YORK

2008-06-23T22:57:00.000-07:00

Macari Vineyards recent release Sauvignon Blanc "Katherines Feild" seems to be one of the Hottest Wines of the Summer of 2008. The vintage 2007 has been seen being sipped by the Fashionable, Beautiful, "In-the-Know-Set" at the Ultra Hot Celebrity Spot "BAR PITTI" in Greenwich Village. An even Hotter Celebrity destination in The Village is "The Waverly Inn," owned by Vanity Fair Magazine Editor Graydon Carter and Hotel and Nightclub "Super Empressario" Eric Goode. Celebs have been seen sipping Macari's "Early Wine," Cabernet Franc, and the Lush Desert Wine, Macari's "Block E"

Macari's Sauvignon Blanc 2007 is Textbook Perfect Sauvignon. It's Clean and Crispy with Classic Grassiness, Gooseberry, and Sage Flavors. The perfect choice to go with all Shellfish, especially OYSTERS and any Fish at all.

George Carlin dies at the age of 71

2008-06-23T22:50:00.000-07:00

Famed comedian George Carlin passed away at the age of 71. Did you know he was from New York? I didn't either and niether did a couple of my friends who were talking about just that today. And we're native New Yorkers. Most people assumed he was a Californian. He fit the bill, Old California Hippy. Great Comedian. Adored by many. He will be missed.

SUNDAY SAUCE excerpted from DANIEL BELLINO ZWICKE'S upcoming new book "LA TAVOLA"

2008-06-22T19:25:00.000-07:00

SUNDAY SAUCE

One of the great traditions of the Italian American enclave in the U.S. is the ritual of Sunday afternoon when the entire family gets together for Mama’s or Nona’s famed “Sunday Sauce.” What is it? Well there are a number of variations on the theme. Most Sunday Sauce’s are made with Italian Sausage, braciole, and meatballs. Some people make theirs with pork ribs, beef neck, and possibly with chicken. These meats are slowly simmered for several hours with tomato, and minced onions, garlic, celery, and carrots. I generally like to make my Sunday Sauce with sausage, meatballs, and pork ribs. Other times I’ll make it with sausage, ribs, and braciole. An old tradition in some families is that mother or grandma would start the sauce early on a Sunday morning, get it simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to church, the sauce slowly simmers on the back of the stove. When you get back home, the sauce would be ready.
The Sunday Sauce that my mother would make was with sausage, meatballs and beef braciole. My memories are vivid watching my mother stuffing the braciole with garlic,
parsley, Pecorino, and pignoli nuts, then sewing up the bundles with a needle and thread so they would hold together while simmering in the gravy (many families all over the New York and around the country simply call Sunday Sauce “Gravy”). Another fond memory was helping my mother roll and shape the meatballs.
As for me, my Sunday Sauce will vary depending on my mood. One thing I love to do when making the sauce is the addition of pork spare ribs, which not everyone uses. Whenever people eat my sauce, they go nuts for the ribs and some are surprised cause they might never have had them in a sauce before. They didn’t know that you could use pork spareribs. The ribs are traditional with some but not everybody. It is quite a shame for those who don’t add the ribs because they give the sauce some wonderful flavor and they are incrediably delicious to eat after braising in the sauce for a couple of hours. Whenever I make the sauce and I’m dishing it out to friends and family, I always make sure that I have my fare share of the ribs. Pork ribs cooked in this manner, simmering in the sauce are oh so succulent and tasty. They are far beyond compare. “They are Out-of-this-World!!!” The friends, one-by-one, go nuts for them. “Yes they are most than tasty!”
And what to serve with the Sunday Sauce you ask? It should be a short macaroni; rigatoni, ziti, or gnocchi are best.
The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a beautiful thing. If you mention the term Sunday Sauce to any number of millions of Italian-Americans, the wheels start tuning in their heads. Thoughts of how tasty it is, all the different componets; the meatballs, sausages, braciole, (maybe ribs or tne neck), the pasta, and the gravy itself. The think about sitting at the table with friends and or family, people they love. They think about the antipasti that will start the meal and about some good Italian wine, maybe a nice Chianti. They think about the warmth in the air, loved ones, Dino, Sinatra, the Sunday Sauce. “It’s a beautiful thing!!!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together soon. “Sunday Sauce, it brings people together,” in a most delightful way.

SUNDAY SAUCE is excerpted from Daniel Bellino Zwicke's upcoming new book "LA TAVOLA"
Italian-American New York's Adventures of the Table; Sunday Sauce, Meatballs, Sausage & Peppers, Cannoli, Espresso, Pork Stores and ....

They Eat, they COOK, they laugh, they cry, but most of all their lives are filled with wonderful times around the table as only Italians can do. They do it well.

A COOL RESTAURANT I BET You Don't KNOW ABOUT

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This joint is one of my FAVES!!!! Nobody knows about it! Garaunteed if ask 1,000 New Yorkers if they've ever heard about this place or ever went there, you be hard pressed to find a one. I'm gonna let the "Cat Out of the Bag." People should start paying me for this.

Yes native-newyork-pics.blogspot.com F. Restaurant on Clinton Street down on the Lower East Side (LES) of New York is without a doubt one of the Coolest restaurants you could ever dream of going to. Paris Hilton has never been there.

F. Restaurant is a restaurant that serves incrediably tasty Puerto Rican Cusine. "Bet you've never had any? Yes you!"
You will pretty much only find Lationos and Latinas at this joint. i've been going their for about 15 years now. "Love It!"

The food is oh so tasty, and the prices are tailor made for the sluggish ecconmic times we now live in (2008). Hope we go on a upswing soon. "Very soon." Most dishes are about $1.20 or $1.50 a piece. Yes this is not a typo, dishes that cost $1.20 a piece. You can make a small meal out of just two. if you're Papa Relleno which is a Fried Potato Ball that isstuffed with ground beef as well. "Yum!" They also have wonderful Morcilla (Blood Sausage) and Pollo Fritto (fried chicken).

The have this great sign hanging over the counter area that says in both Spanish and English, and reads like this, "If your wife can't COOK, Don't Divorce Her, Bring her here to eat with you."
You've gotta LOVE IT, and if you ever go, you'll just Love "F. Restaurant" down on the Lower East Side

by DBZ

COOL PLACES to EAT in NEW YORK

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Here are three "GREAT" places to go to eat in Downtown Manhattan; El Quijote at the famed Chelsea Hotel on

West 23 rd Street for great Lobsters and Paella. The bar is

a great place to have a couple Great Cocktails as the ambiance

is Cool of Another Era Tacky. "You gotta Love IT!!"

Peat Oyster Bar on Cornelia Street in The Village makes thee

BEST LOBSTER ROLLS in New York, even Maine. The

New England Clam Chowder is tasty as well.

Raoul's for our money is the Coolest, Hippest, Best All Around French Bistro in New York.

The food is really good, Classic Bistro Fare. The ambiance is Cool as Hell and the Music they

play, is the Best in the City. Raoul's is on Prince Street near Sullivan in Soho. "It's Great!!!!"

NEW YORK FOODee.Com

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The NEW YORK FOOD & WINE BLOG

Eating and Drinking
Cooking and Dining in NEW YORK

Restaurants, Bars, Cocktail Lounges, Cafes, and Food Shops and More

The: Food, Wine, People, and Places of New York. The Chefs, Restaurant and S Proprietors, Sommeliers, Bartenders, Drinker, and Diners, Food, Wine and
Lifestyle Writers.

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OTHER THINGS too:

CELEBRITY, GOSSIP, What's Happening Now, Movies and Reveiws..!!!!!!!!!!!!!!!!

Everything and Anything!!!!!

The New York Food and Wine Blog is dedicated to the World of Food and Wine as it revolves at The Center of the World which is in the r

Without a doubt, the Best Thai Food to be had in the City of New York is not in Manhattan, but in the Borough of Queens, Woodside Queens to be exact at Sri
This assessment comes on authorative hands

Where do you think the best “Pizza” in “New York” comes from? This is a topic for Great Debate. Fights have been fought over it. Well as far as which borough has the thee best pizza place in all of New York, there are two Borough that are not in the running and three that are.

Some feel that Di Farra in Queens has thee best pizza in New York hands down. Others my fight, and I’d be in this group that thee # 1, Best Pizza Spot in all of New York is, “Without a Doubt,” Tottono’s on Neptune Avenue in Coney Island, Brooklyn, NY.

Now we come to Manhattan, the Borough that has the greatest number of renowned Pizza Parlors of which any one could be considered in the running as New York’s Best, “Pizza!” The Pizza Parlors in question are Patsy’s up in Harlem, John’s on Bleecker Street down in Greenwich Village, Pizza Fresca, the relatively newcomers (about 12 years) in the Flatiron section of Manhattan, and the oldest and “FIRST” Pizzeria in the United States down on Spring Street, the legendary “Lombardi’s.”
All these places make “Great Pizza.” The best Pizza in the whole entire United States, what they call Pizza in Chicago is an abomination. Doesn’t count. It’s not real Pizza, Deep Dish ---za. It’s something else, but what it is not is Pizza.

New York makes some of the Greatest in the World. Only in Italy can they make it better, and these aforementioned places; Tottono’s, John’s, Lombardi’s, and Patsy’s can hold their own with any in Italy, even in Napoli.

Well, “I got off on a tangent there.” Hey mention Pizza, and which place is the “BEST” Pizza Parlors in New York and that’s likely to happen.
Now, back to the Mission Statement of this Blog. It is about New York, New Yorkers and the food they eat, the beer, wine, and cocktails they drink, the food and wine they buy, where they buy it; at the local butcher shop, grocery store, Pork Store, wherever and whoever these places may be, the must have or make thee best quality products. That is what this Blog is all about; who has, makes, and or serves the best food or food products in New York, which restaurants, food stands and stalls and shops have great products.
Which restaurants have great Italian, French, Chinese, Thai, or Vietnamese foods, any and all cuisines of the World. They are all here in the Great Melting Pot that is New York City. And that is what makes this city so great. Yes we have beautiful and majestic Skyscrapers like the Empire State Building and the most Beautiful in the World, The Art Deco “Chrysler Building.” What a marvel. We have in New York The Statue of Liberty and the Worlds greatest Museum, the Metropolitan Museum of Art. We have the Worlds coolest City Park in the form of Central Park. We have many great and wonderful things that make new York so wonderful and the center of the World, but it is the melting pot of people that make this city and any city that is a great melting pot so great. The people of New York who come from every corner, every country of the Globe, and they bring their
Culture, their fashion, the customs, and most of all as concerns us and our readers at The
New York Food and Wine Blog, their food, the cuisines of India, China, Japan, France, Italy, Poland, and on-and-on.

We will explore. We will explore and talk, write, read, and eat these cuisines. And we will report on which restaurants are good and worth checking out, and which are not.

Where do you get the a good Cannoli, who bakes great bread and where do you get the best Italian Pastries.

What places are the hot spots for cocktails and who makes the best Mojito in town. All these things will be part of our exploration. Come and make discoveries with us.