USAGE, COMPARISONS, DISPUTED ORIGINS
I first began working with Albariño in Hawaii in the mid-‘90s, finding its combination of tropical perfume, dryness, citrusy acidity and minerality to be a perfect match with dishes incorporating the briny tastes of island fish (especially moi
) and fresh sea vegetables (like limu
). Albariño responds particularly well to tart ingredients (especially in seviches and adobo style… Continue
Added by Randy Caparoso on August 17, 2008 at 6:06pm —
After I wrote the previous post, How to Market Your Restaurant Using Garbage,
I received many comments. One such comment, by FohBoh member, Debra Straka, struck a very responsive chord, so I share it briefly just below, then expand more from there..
“Many of the bigger grocery chains have begun selling branded canvas tote bags for $1.00 to replace plastic and paper bags. The bags themselves are easier to use and are much more car worthy than… Continue
Added by Roy MacNaughton on July 19, 2008 at 11:19am —
‘Interested in a unique new way to both market your restaurant and generate a halo effect over your outlet for your good work in your community?
In these days of “going green”, this is way to take advantage of the sky-rocketing prices for recycled goods that you can get your own customers to bring into your restaurant for ‘donation’.
Here’s a differentiated – and if you move fast – preemptive way how to make this happen.
The economy is taking a big toll, even on your… Continue
Added by Roy MacNaughton on July 18, 2008 at 1:01pm —
Do you know what makes most kitchens really hot?
Freezers. And walk in refrigerators. And lowboys. And reach ins. Ice machines.
You wouldn't think. But it's so.
Kitchens can get really hot.…
Added by Shuna fish Lydon on June 26, 2008 at 7:23am —
The National Restaurant Association has finally arrived on FohBoh. Took long enough, right?! Well, better late than ever.
I look forward to meeting you all eventually. In the meantime, please check out the following video. It inspired me, and I hope it makes you proud of the restaurant industry… Continue
Added by restaurantdotorg on June 17, 2008 at 12:56pm —
In the past, I’ve talked about how you can work with the National Association of Pet Rescue Professionals (http://www.naprp.com ).
At my new blog, www.restaurantmarketingjournal.com
I recently spoke about using wine tastings to draw in the public and your best customers for an evening...or even a week of fund-raising events related to pets; the rescue of animals and shelters.
But what about those restaurants or coffee shops that don’t have a license to serve… Continue
Added by Roy MacNaughton on June 7, 2008 at 3:04pm —
What makes a sous chef great? Or how about even good? What does that mean, "sous chef"? Who are they and why are they necessary? Where does the sous chef reside in the hierarchy? When do you say yes to becoming a sous chef? Can you become a Chef without first being a sous chef? Can you become a sous chef if you've never been a line cook?
Who writes the sous chef's job description? What are the sous chef's duties? When does a sous chef punch in, and will he ever punch out? Will the… Continue
Added by Shuna fish Lydon on June 2, 2008 at 7:18pm —
Oh, to be blissfully unimpeded by thought or effort when matching wine with food. There’s nothing wrong with the “drink-whatever-you-like” approach when it comes to that. Not much different than when it comes to cooking: whenever you’re hungry, just open up a can of your favorite food or stop by the nearest fast food joint on the way home.
But if you give what you want to eat some considerable thought – weighing the proportions of herbs and spices, picking out the exact fresh… Continue
Added by Randy Caparoso on May 7, 2008 at 5:53pm —
You know you’ve opened a restaurant when…
*You showed up and there were no windows and electricity, and you did intro night with flashlights and jackets.
*A piece of long sheet metal fell on you during a directional on the back dock in Tennessee.
*You took the entire staff out in a field, and played Zoom during the health department inspection.
*You spoke English, and Jacques spoke Spanish, while writing the prep list in French.
*You have a beautiful flip… Continue
Added by Stoligirl on April 27, 2008 at 2:43am —
For the S. Pellegrino World’s 50 Best Restaurants, presented at Covent Garden of London on 21st april 2008, world first restaurants are:
1. El Bulli (Spain)
2. The Fat Duck (Great Bretain)
3. Pierre Gagnaire (France)
4. Mugaritz (Spain)
5. The French Laundry, Yountville (USA)
6. Per Se, New York (USA)
7. Bras (France)
8. Arzak (Spain)
9. Tetsuya's (Sydney Australia)
10. Noma (Copenaghen Danmark)
11. L'Astrance (France)
12. Gambero… Continue
Added by roma-gourmet.com on April 23, 2008 at 5:12am —
It’s spring, and everything should be coming up rosés. Oh, I know times are toughening up again. You aren’t seeing your regulars quite as often, and the rising cost of oil (and I mean, cooking oil) and everything else is making your P&Ls go haywire.
So maybe it’s time to start thinking radically rather laterally… something “new” to chill your rising ire and tickle your guests’ increasingly fickle fancy. Re this recent report in Wines & Vines
: sales of rosés selling for… Continue
Added by Randy Caparoso on April 21, 2008 at 5:22pm —
The concept, red wine with fish, is now as firmly entrenched in culinary phraseology as red wine with meat and white wine with fish. Exactly how does this work, and why?
Almost twenty years ago David Rosengarten and Joshua Wesson wrote a book about it (Red Wine with Fish
– out of print today), explicating a basic methodology that also applies to all wine and food matching. The thinking going that all wines and foods find their matches in two… Continue
Added by Randy Caparoso on April 17, 2008 at 2:38pm —
How is your contemporary wine grape IQ? Are you up on the latest “alternative” varieties? Should you even care?
If a grape makes perfectly delicious wine, I would think yes
to the last question. But for me, personally, I think a wine made from an alternative grape becomes significant the moment I have a perfectly matched dish for it. I like reasons for my wines.
And besides, the way I look at it: forty years ago Chardonnay wasn’t on anybody’s lexicon (most people… Continue
Added by Randy Caparoso on April 11, 2008 at 2:08pm —
What is umami
and why is everyone talking about it? I mean, aren't foods and wines complicated enough?
When I think of many of the natural food and beverage combinations I've enjoyed in my life – like sushi and beer, ‘ahi tuna and Pinot Noir, green tea and rice cakes, and maybe even corn chips and coke -- I used to think it was because various sensations of sweetness, saltiness, sourness, and even bitterness were coming together in perfect harmony and balance. But some time… Continue
Added by Randy Caparoso on April 10, 2008 at 1:05pm —
I have this recurring dream. It's almost mid-day. We wake up late, and haven't yet eaten. So after stopping at a tiny charcuterie for some sausages, marinated olives, a round of local bread – tasting of freshly risen dough, not salt or chemicals, crusted on the outside, silky on the inside – and a bottle of wine, we follow a winding brook outside the village in search of a restaurant in the sky.
The vestiges of morning chill are still in the air as our shoes crunch over some loose,… Continue
Added by Randy Caparoso on April 7, 2008 at 9:53am —
The restaurant business is tough. Everyone in it knows it. Everyone looking to get in it ignores it.
The cold fact of the matter is that opening up a restaurant may be one of the worst investments you could make with your money. That's a horrible, sobering statement coming from someone like me who's in the business of helping restaurants succeed, but it's the truth. Most restaurant fail. Oh, the failure rate isn't the "90%" you may have heard from friends and family, but according to… Continue
Added by Brandon O'Dell on March 31, 2008 at 7:22pm —
They say that cheesemaking goes back as long ago as 9000 BC, when animals were first domesticated for their milk. Milk is turned into cheese by an enzyme known as rennet, originally found in the lining of calves’ stomachs. Seems some ancient dude decided to carry his milk in such a skin, checked it out a little later and I’ll-be-a-bull-bucker, he “discovered” cheese.
Like cheese, wine is the product of a natural fermentation, and at which point in history the first wine and cheese… Continue
Added by Randy Caparoso on March 21, 2008 at 4:15pm —
Restaurants vs. retailers. Sommeliers vs., er, wine store salesmen (oh heck, let’s call them “retail wine specialists”). Who has done more for America’s growing interest in wine? Who’s to blame for the majority of Americans’ continuing lack
What do you say? Here's my two cents, starting with the difference between restaurant and retail wine experiences:
In restaurants the act of ordering wine and having it opened for you is almost like a ballet. There… Continue
Added by Randy Caparoso on March 19, 2008 at 9:09am —
It’s often said these days that Pinot Noir is the ultimate “food wine.” Not that it goes with “everything” or is the wine that everybody loves. But it does have the highest percentage chance of matching any specific dish than any other wine type.
Or does it? Well, let’s talk Pinot. Not all Pinots are alike, but generally speaking they come with a light to medium sized body, moderate and relatively soft tannin, mild but perceptive acidity, marked textural qualities (“velvet” or… Continue
Added by Randy Caparoso on March 15, 2008 at 10:16am —
As a busy restaurateur, you embrace anything that accomplishes two goals with one action. If that action happens to take advantage of the very latest trend, all the better!
Two goals any business owner strives to pursue are increasing internet visibility while keeping your business personal. Blogging is the perfect way to take advantage of social network trends while increasing traffic to your restaurant website – and restaurant - by connecting emotionally with… Continue
Added by Kathleen on March 3, 2008 at 10:54am —