Herve Pennequin's Blog (6)

How much wine is enough when you dine out with friends?

Based on your corpulence, it will affect your tolerance on consuming more wines than a lighter person. Eated food will balance what you drink, mostly carbs and proteins, but make sure you drink lots of water while you enjoy the moment.

On the other end, if you are tired, please do not have any alcohol drinks, as you know: it may impair your ability to drive or operate machinery... Bla Bla Bla. But seriously, watch yourself and ask for others to watch you, being your angel.

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Added by Herve Pennequin on February 21, 2008 at 8:34pm — 5 Comments

2005 BORDEAUX!.... to drink or to invest?....

OH YES.... Robert Parker and many other wine critics after tasting in Bordeaux, raved about the high quality of the 2005 Bordeaux.

Another vintage of the Century, already!

Well, my experience of tasting many wines a week - especially when I travelled to France - confirme that statement of high quality vintage.

Now, the prices went to the roof after release - whoever bought during the "primeur" campaign (buying wine while still in barrels at prices below the release price…

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Added by Herve Pennequin on February 7, 2008 at 7:47am — 1 Comment

CHAMPAGNES or Sparkling Wines?...

Most of you know the difference of course but do you know that the official bureau of Champagne spend $2 millions of Euros a year to protect the name of Champagne in the US alone!

Champagne is a region and a wine appellation protected by law. In many countries, there has been an agreement for not using the name of Champagne for the sparkling wines produced in those countries.

Although, in the US, debates and court appeals are still ongoing between the Champagne bureau and some…

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Added by Herve Pennequin on February 7, 2008 at 7:33am — No Comments

Champagnes - taste at the TOUR DE CHAMPAGNE

I was fortunate to be invited to the last Tour de Champagne in Atlanta. It was at the Ritz Carlton Downtown. The whole room was enlighted with so many Champagne houses that were pouring their best cuvees. For a minimal fee to enter the 3 hour event, you could enjoy POMMERY, KRUG, RUINART, VRANKEN, HEIDSIECK MONOPOLE (the "Blue Top" was the only Champagne featured in the Wine Spectator top 100 wines) as well as many other main brands but also small producers like HEMART, GOERG...

It…

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Added by Herve Pennequin on January 28, 2008 at 7:22pm — No Comments

Trading Exercise for Alcohol?

Interesting article from A. Chris Gajilan

Medical News Senior Producer - edited January 14th.



We all know that exercise is good for your heart. In addition, most of you probably already know that drinking moderately is better than no drinking at all when it comes to your health, and more specifically your ticker. But did you know that exercise and drinking alcohol lower your coronary heart disease risk in similar ways?



Exercise and alcohol drinking… Continue

Added by Herve Pennequin on January 28, 2008 at 7:25am — 5 Comments

French wines: do they have a future in the US?

After 9/11, the animosity between both countries were flagrant. I remember watching the news with - as we know now for the wrong reason - angry people pouring French wines on the ground while wearing French perfums, Channel clothes, Cartier jewels, etc...

The import of French wines have suffered for years since. Now with the Euro being so strong and prices that have not decreased from the French wine regions, it looks difficult to afford and find the Chateaux and estates that you will…

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Added by Herve Pennequin on January 16, 2008 at 7:54pm — 15 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

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