By Kristen Oliveri
Photo courtesy of Hilton Head Island-Bluffton Chamber of Commerce
Those searching for restaurants adept at pairing the very best of old world Southern comfort with new world cutting-edge cuisine may be surprised to learn they can find it on Hilton Head Island. Gone are the days of lackluster, non-descript beach resort food and bland margaritas. With more than 250 restaurants on the Island, the area has drawn the attention of celebrity chefs like Food Network’s Robert Irvine (http://www.eathhi.com/) who recently opened his flagship restaurant, eat!; a mix between new favorites paired with old-world Southern cuisine. Menu items like shrimp and cheddar grits and traditional bread pudding may warm the heart, but don’t overlook the roasted duck with collard greens and sweet potato fritters, which is a crowd pleaser in its own right.
For more locally and seasonally designed menus enter Vine Restaurant. The chef there is serving up organic and local dishes that support the farmers, fisherman and butchers in the region and with the true meaning of the farm to table movement in mind, the menu changes weekly to showcase seasonal dishes like salads featuring roasted Brussels sprouts, kale and beets. Popular items like Osso Bucco are a big seller, but stewed swordfish steamed with tomatoes and olives served over a creamy polenta is a dish to dissect, enjoy and to reflect back on in almost a spiritual sense long after the meal is over.
Long gone are the plantation owners who populated the island, but their culinary imprint, and those of the native Gullah people, still remain on menus. Naturally, authentic Gullah-inspired cuisine can be found in Hilton Head’s restaurants like Roastfish and Cornbread where the chef presents healthy dining options like vegan, vegetarian and gluten-free alongside those classic dishes he learned in his grandmother’s kitchen and recreates for his guests. The seafood used in the restaurant is brought in daily with a roster of local fish that is astounding.
Photo courtesy of the Hilton Head Island-Bluffton Chamber of Commerce
While the bar and cocktail scene in a town known primarily for seasonal tourism may seem one dimensional, mixologists at restaurants and lounges like Wise Guys are Read the full article here »
Tags: Bluffton, Chicago Bears, eat!, Frankie Bones, Harbour Town, Harold's Diner, Hilton Head, Hilton Head Ice Cream, Hilton Head Island, Hudson's on the Docks, Le Bistro, One Hot Mama's, Palmetto Bay Sunrise Cafe, Pino Gelato, Pool Bar Jim's, Roastfish and Cornbread, Robert Irvine, Ruan Thai, Signe's Heaven Bound Bakery and Cafe, Skull Creek Boathouse, South Carolina, The Lodge Beer & Growler Bar, WiseGuys
Posted in: Eat Here Now
June 5th, 2013
Open Up Your Palate and Mind to the Pleasures of the Aperitif
By Francine Cohen
Starting a conversation with “I’m sorry…” is usually the domain of errant boyfriends and husbands, naughty children, and dirty politicians at press conferences. Now, add to that list, very fortunate (yet guilty) editors.
You must know, we mean it. We really are feeling a little guilty about spending an entire “Don’t Miss” column telling you about a product you’ll possibly never taste because it was produced in such a limited quantity that only 1,000 bottles total made it to the US.
But we can’t help it. Why? Because, even if you can’t find it at your favorite bar or track down one of the bottles still on liquor store shelves in NYC and CA you need to know about the existence of the deliciousness that is Jean De Lillet 2009; the vintage aperitif made from grapes ripened in what was a very good year in Bordeaux.
The juice, which was aged in French oak, offers up a lot of the wood on the nose, producing a slightly more bitter product than the traditional Lillet blanc. The extra aging process results in additional variances from its blanc cousin, such as a fuller and richer mouthfeel thanks to extra viscosity. The expected bittersweet and floral notes do come through on this golden hued Jean de Lillet 2009 just as they do on the blanc.
Tempting, right? We hope you’ll find it somewhere. If you can’t, at least you may want to understand why…Lillet’s brand ambassador, Amanda Boccato, comments on the limited supply limited and what to do if Read the full article here »
Tags: Amanda Boccato, aperitif, Drinkwire, Iron Chef, Iron Chef Geoffrey Zakarian, Jean de Lillet, Lillet, liquor.com, National Aperitif Day, vintage, William Grant & Sons
Posted in: Don't Miss
May 16th, 2013
David Pickerell. The Accidental Distiller?
By David Ransom
“Never even thought about it.” That’s the answer you might get from David Pickerell, if you ask if he always dreamed of making whiskey. Interesting to hear, no doubt, especially from the mouth of one of the industry’s greatest icons and most prolific distillers, who, probably more than anyone alive, has helped to shape the face of modern American whiskey, particularly craft distilled whiskey, and make it what it is today.
Pickerell is probably most recognized for having been the Master Distiller at Makers Mark for 14 years, a job he backed into after Makers Mark owner Bill Samuels saw his promise and his meticulous attention to detail, and asked if he’d take the job. Of course, that appointment didn’t come out of the blue, Pickerell spent years setting himself up for it, he just may not have realized that distilling whiskey would be the outcome of his plan.
Born in Fairborn, Ohio to a middle class family that “didn’t have all that much,” Pickerell showed a talent for analytical thinking at an early age. “From the age of five, my obsession was anything chemistry,” he says. By high school, he was at the top of his class in math and chemistry (two cornerstones of distilling), and also in football, making the All-State team. This led to a scholarship to attend West Point Military Academy, at which he earned a BS in Chemistry upon graduating in 1978. Post-graduation, he spent another 5 years in the Army as a cavalry officer, before being asked by his alma mater if he’d like to teach. Accepting, Pickerell attended the University of Louisville (while there, possibly drinking some bourbon from nearby Bardstown while studying, thereby seeding his interest in the chemical process of distillation?) before returning to West Point as a professor. Eventually, Pickerell realized that a career in the military was not for him, and thankful for all the Army had given him, he left the service to make his own way in the private sector.
One of his mentors at Louisville had been Dr Charlie Plank, a professor in the chemistry department who taught thermodynamics, the branch of physical science that deals with the relations between heat and other forms of energy (thermodynamics play a key role in the distillation process). Upon leaving West Point, Pickerell touched base with Plank and through inquiries based on his advice, started working on consulting projects around the world building stills in distilleries for large companies like Read the full article here »
Tags: Bardstown Kentucky, Bill Samuels, David Pickerell, Drinkwire, George Washington's Distillery, Hillrock, Jack Daniel's, Jim Beam, liquor.com, Maker's Mark, Old Smoky, Raj Peter Bahkta, Solbeso, West Point, Whistle Pig Rye, Woodinville
Posted in: Rocks Stars
May 1st, 2013
aka – The Platinum Edition
By Francine Cohen
This installment of the “Don’t Miss” column eschews our normal guidelines of presenting you with items you can enjoy and doing so in a way that’s informative for you, and not all about us. This time around though, it is kind of about us. And you too, of course. Assuming you have a spare $25,000 sitting around waiting for the right bottle of rum to come on the market.
Nope, not a typo. That’s $25K for a decanter of delicious rum. To quote what we discovered when opening the elegant packaging in which this precious perfume vial sized sample arrived (our sample size is worth just a mere $200)- this is the world’s most expensive commercial release rum…Legacy by Angostura (www.angostura.com).
Oh the agony that accompanied its arrival! We knew it had to be good; a company with the reputation of Angostura’s doesn’t just throw any old rum in a bottle. And certainly not this 500ml bottle; not when it’s actually an elegant keepsake decanter made by jewelers to the Prince of Wales, Asprey of London (www.asprey.com). And DEFINITELY not when the exclusive run of 20 handcrafted decanters is filled them with rum that the brand describes as “the crowning achievement of almost Read the full article here »
Tags: Angostura, Drinkwire, Legacy, liquor.com, Mercedes Benz, rum, SLK55, taxday
Posted in: Don't Miss
April 5th, 2013
No. 209 makes Kosher for Passover Gin and Vodka
By Francine Cohen
Sunday, March 31, 2013. There’s been a LOT of anticipation tied up in this particular Sunday; it’s Easter, it’s the night that the third season of Game of Thrones debuts, and it’s nearing the end of Passover which is a really good thing because all of this matzoh, gefilte fish, leftover brisket stuff is getting painful.
So, here’s a bright seasonal drink that’ll pair with your best Easter bonnet, you can use to toast with anytime you see a dragon, and celebrates the near end of this Jewish holiday in a way that is truly Kosher-for-Passover… The Passover Spice cocktail made with No. 209’s Kosher-for-Passover Gin. (www.distillery209.com)
Unlike the all year round No. 209 gin that has a grain-base (a four times distilled corn neutral grain spirit) the Kosher-for-Passover Gin is made of a sugar-cane base. On all other nights you might enjoy No. 209’s cardamom essence but not during Passover. Though the Kosher-for-Passover also has between eight and 11 botanicals, just like the original recipe, cardamom isn’t one of them since it is considered to be kitnyot (a forbidden ingredient). But still, whether you’re drinking the original or the Passover version, you’ll enjoy the following Read the full article here »
Tags: Arne Hillesland, botanicals, Covenant Wines, Drinkwire, Easter, Game of Thrones, Jonathan Hadju, kitnyot, Leslie Rudd, liquor.com, No. 209 Gin, No. 209 Kosher for Passover Gin, No. 209 Kosher for Passover vodka, Orthodox Union, OU, Passover, sugar cane spirit
Posted in: Don't Miss
March 31st, 2013
By Francine Cohen
When we first heard that people were sneaking Perrier into movie theatres we were both impressed (because we could imagine how delicious and civilized it would be with popcorn) and slightly confused (as to how they got that ubiquitous green bottle past the eagle eyed ticket takers). Then the new day of Perrier dawned on us…Perrier now comes in slim cans. (www.perrier.com)
Sound like a bunch of marketing hype to cover expensive re-packaging? Actually, it’s not. It’s a new way of looking at a venerable brand. The bubbly zero-calorie water from Vergeze, France that always offered rich, stable bubbles throughout your entire drinking experience.
Now, not only can you take Perrier with you on the go, easily, but the applications for cocktail usage are much more functional now too. No worries that opening a bottle of Perrier is a huge commitment for your guest and your inventory when it goes flat. The new Perrier slim cans are like the wine by the glass for the cocktail (and non-cocktail) set.
In a world where guests are super specific about their liquor brands and water choices, why shouldn’t they be equally demanding about their mixers? It’s a practice that other brands have embraced and speaks to the quality of your establishment. No name calling, but why use another brand and inject somewhere in the realm of 60mg of sodium into a drink when Perrier only brings 2, plus minerals that provide texture and an extra layer of flavor to your bubbly beverage.
And, speaking of flavors, Perrier also comes in Lime and Pink Grapefruit. Now that’s refreshing! But don’t just listen to us, hear what the experts have to say:
Tony Conigliaro
Using Perrier is great fun because Read the full article here »
Tags: bubbles, Drink Wire, Justin Noel, Karin Stanley, liquor.com, Lynnette Marrero, mineral water, Perrier, soda water, Tony Conigliaro
Posted in: Don't Miss
January 3rd, 2013
By Francine Cohen
Photo courtesy of Blackberry Farm
Condiments. One of the best concepts in the food world. An excuse to add an additional flavor and/or texture component to a dish that completes it. Like the perfect garnish on a cocktail. Or your favorite accessory that finishes an outfit when you’re all revved up for a great night out. These little extras are what sets you, and your cooking and drink making apart from all others.
For food producers being set apart from all others courtesy of the recognition that comes with a James Beard nod is nice. So too are recommendations and accolades from Condé Nast Traveler, Travel & Leisure, Food Network and Wine Spectator. But what really capitulates a condiment (and its creator) into the stratosphere is umami- that indescribably delicious taste that forces you to crave more, more, more!
That’s the kind of praise we’d like to heap upon Blackberry Farm’s (www.blackberryfarm.com) mushroom spread. Chef Joseph Lenn, Executive Chef at this award-winning and highly sought after Tennessee destination, does an exquisite job of marrying local mushrooms with just a hint of tang to produce an earthy and hearty spread you’ll want to indulge in at every meal. Fortunately mushrooms, much like pork have a place in a multitude of dishes.
Lenn explains, “This spread was born at The Barn’s dining room as a healthy alternative to butter, and is the result of finding stunning fungi in the hills on-site. It’s delicious on a baguette, or mixed into polenta, risotto or pasta.”
He continues, “Here are simple and easy tips on how to use this new condiment.
• Start your morning off right with simply mixing the mushroom spread into scrambled eggs, the flavors give the eggs a perfect earthiness.
• Mix into a hot risotto or fresh pasta
• Toss with roasted beets and olive oil for a southern summer salad
• Put in a pie shell with your favorite fresh cheese and make a savory pie. For a simple pie with just mushroom spread and cheese, place in the 350 degree oven for 12 – 15 minutes or until the filling is hot and the cheese is melted.
• Stuff underneath chicken skin and roast in a broiler until skin is nice and crispy. Then finish in an oven set at 350 degrees Fahrenheit for 15 – 20 minutes or until internally the meat is at 160 degrees. Let the breast rest for 10 minutes on a warm platter.”
We’ve also enjoyed this at breakfast with our eggs as Lenn recommends, as a bread spread for turkey sandwiches, and probably our favorite way (way too many times) – just spooned onto some toast points and accompanied by a big glass of red wine.
However you choose to enjoy it we know you will. By the way, we recommend buying more than one jar at a time; you’d hate to run out.
Posted in: Don't Miss
January 1st, 2013
First Phenom at Palm Beach Food & Wine Festival
By Francine Cohen
Of course you wouldn’t be wrong to refer to Chef Stephanie Izard as the fourth winner of Bravo’s Top Chef competition, but really you’d sound like an ignoramous for shirking your restaurant industry history and not fully recounting her provenance; thereby giving her credit where credit is due (while looking really smart yourself for having and sharing this knowledge).
This isn’t the first time we’ve mentioned Izard in INSIDE F&B and it’s true that this fourth season winner may not have been in front of the camera when this influential television program began, but to her “1st” credit she is the first (and only) woman to have won Top Chef. What else has Izard done first? Well, she helms the restaurant that was the subject of Saveur magazine’s (www.saveur.com) first ever restaurant review and her first James Beard Award (www.jamesbeard.org) nomination for Best New Restaurant came around the same time she was first nominated for Food & Wine Magazine’s Best New Chefs list (www.foodandwine.com).
Just being honored by her peers and the media for leading the way isn’t enough for this chef. This year Izard decided to make her first foray to the Palm Beach Food & Wine Festival where today, along with Beard Award winning chef Stephen Stryjewski (of New Orleans’ Cochon www.cochonrestaurant.com), Chef Julien Gremaud (Pistache French Bistro, West Palm Beach – www.pistachewpb.com), and Jennifer Reed (of The Sugar Monkey, West Palm Beach – www.thesugarmonkey.com) she’s cooking the Southern Hospitality: Pig & Goat lunch (www.pbfoodwinefest.com/schedule/).
Before having to face all those hungry south Floridians we warmed up Izard with a few questions. See what she has to say about her first Read the full article here »
Tags: Best New Chef, Best New Restaurant, Bravo, Chicago, Cochon, Florida, Food & Wine, Girl and the Goat, James Beard nominee, Jennifer Reed, Julien Grimaud, Palm Beach, Palm Beach Food & Wine Festival, Pistache, Saveur, Southern Hospitality Pig & Goat, Stephanie Izard, Stephen Stryjewski, The Sugar Monkey, Top Chef, West Palm Beach
Posted in: PPX
December 10th, 2012
