The List of 30

Recently I was asked this question by someone.

What are the 30 products that you can't live without. Or the 30 products you would want to sell if you had your choice.

I've never been asked that before. Sure I've wasted many a moment dwelling on the wines and spirits that I love but I've never actually taken to my keyboard and compiled them into a list. So here it is. In no particular order.

Patricia Green Cellars Ana Vineyard Pinot Noir

Carpano Antica Vermouth Rouge

Corsair Artisan Distillery Gin

Casanova di Neri Rosso di Neri

Vilmart & Cie Brut Premier Cru Coeur de Cuvee

Argyle Winery Brut

Cooper Mountain Vineyards Pinot Gris

Clefs Legats Cotes du Rhone

Ciacci Piccolomini Brunello di Montalcino

Tenuta Delle Terre Nere Calderara Sottana Etna Rosso

Fernet Branca

Clear Creek Distillery Grappa of Pinot Noir

Vietti Roero Arneis

Sleight of Hand Cellars Stoney Vines Vineyard Grenache

Elk Cove Vineyards La Boheme Vineyard Pinot Noir

Prichard’s Distillery Tennessee Whiskey

Clos Rougeard Saumur-Champigny

Champagne Chartogne Taillet Cuvee Sainte Anne

Clear Creek Distillery Oregon Brandy

Fernet Branca

Campari

Cooper Mountain Vineyards Mountain Terroir Pinot Noir

Flor de Caña 7 year old Rum

Cocchi Americano Aperitivo

Gonzalez Byass Viña AB Amontillado Seco

Unti Vineyards Rosé

Black Maple Hill Small Batch Bourbon

Dolin Rouge Vermouth

Eyrie Vineyards Pinot Noir Estate

Stadt Krems Grüner Veltliner

I really put myself through the ringer on this one because I've had many fabulous spirits and wines that I truly adore. I'm sure that if I didn't force myself to stop editing the list I would never finish it.

New Cocktail List Debuts at Felicia Suzanne's Restaurant

I've been working hard creating some new drinks for my friend Felicia Willett's new bar menu at her amazing restaurant Felicia Suzanne's. They are unique delicious drinks that are straightforward & employ some of the best regional & national craft spirits. I'm proud of them all but one that I know I'm going to be enjoying quite often is the Main Line Bianco which is essentially a Negroni but dressed down for summer. It's made with Corsair Gin, Cocchi Americano & Dolin Dry vermouth. Just three ingredients come together to make something bitter, sweet & herbal that makes the mouth water & readies the drinker for a bite or another sip. Or both really. Stop on by for a few cocktails & some of the outstanding bar menu items!

Oyster Mushroom Recipe on the HuffPo

Well will you look at that? My friends The Chubby Vegetarian got a shout out on the Huffington Post & it's for MY RECIPE!! Whoo hoo! Click here.

Memphis Chefs Takeover Willamette Valley!

Cooked Out of A Slump

So I took a break from blogging. Now it's over. There are few dishes in this world that get me worked up as much as paella does. To me it's a bit of home, it tastes of family, it intoxicates with memories. The alluring aroma of saffron haunts me. Paella always makes me miss my mother, father & especially my grandmother. The parents love paella as much as I do so whenever we cook it its always special. This past 4th of July our dearest friends Justin & Amy invited us to have lunch with them. Anytime they invite us over we jump at the chance because we not only laugh like fools but what we eat is always uber-delicious. I suggested that I could make paella to which Justin replied "uhh YEAH". Last year for my birthday they gave me a new paella pan which I've made very good use of. I've even taken it to Washington State to cook paella at a vineyard. However, I've yet to cook for them in said pan. Whenever Justin & I get together to cook most of our communication is non-verbal. We just seem to know exactly what the other one is doing & needs & we just do it. We immediately got to work in the outdoor kitchen chopping, dicing etc. I whipped up the sofrito with sherry vinegar, garlic, onion, yellow pepper, celery, smoked paprika, a bit of water, white wine, tomato & tomato paste. Justin toasted the rice in olive oil while I bloomed the saffron in stock & wine. We washed & chopped kale, olives, hearts of palm & artichoke hearts. Justin charred up some scallions with a little olive oil on the grill.

While we waited for the sofrito & saffron infused stock to cook down into the rice we laughed, chatted & laughed & chatted. Justin had the brilliant idea to saute the artichokes, hearts of palm, olives & red pepper to warm them through. I absolutely adore warm olives. He cracked some luscious looking eggs into the paella for a little extra richness. We garnished with the sauteed veggies & charred scallions.

Thank goodness for leftovers...

2nd Annual Passport to Oregon

Passport to Oregon, Memphis' premier tasting of the best wines in Oregon, returns to the University Club on Thursday February 21st from 4:30-7 p.m. Those of you who attended the 1st Annual Passport to Oregon saw first-hand how much fun this event was & how exceptional the wines were. Each winery will be represented by someone direct from the winery. This is a rare opportunity to taste wines with the very people who had a hand in making them. Most of last year's wineries will be returning along with a few new faces. Tickets are $45 plus tax and include heavy "Northwest" inspired appetizers. Special discounts will be offered on orders placed that night. Wineries who will be in attendance include: Adelsheim, Argyle, Elk Cove, R Stuart, Bethel Heights, Erath, Anne Amie & many more! For tickets contact Joe's Wines & Liquors, 901.725.4252.

Beer on the Bocce at Hog & Hominy

I am thrilled to announce a partnership between Joe's Wines & Hog & Hominy for an upcoming dinner pairing unique craft beers with their creatively delicious food. On Sunday October 7th at 4pm please join us for what will surely go down as the best beer-food pairing of the year. Chefs Andrew Ticer & Michael Hudman have crafted a menu that will make this unlike any beer dinner you've ever experienced. Prepare yourself for an afternoon of courses that elevate, mirror & contrast against a wide variety of domestic & international craft beer. We met with the chefs & General Manager Nick Talarico to reverse engineer the menu using the elements of the beer as the jumping off point. The chefs unique perspective on Italian food with a Southern sensibility has garnered them critical acclaim, national press & even a coveted James Beard award nomination. There are a limited amount of seats available. When making reservations please be sure to have a credit card handy to secure your spot. Cost to attend is $70/person plus tax & tip. To make reservations please call Hog & Hominy 901.207.7396.

Small Plates Pairing with Sparkling Wines At Sweetgrass

Chef Ryan Trimm has created a unique menu around some bad ass sparkling wines for this Thursday's Cooper Young Night Out event. Sweetgrass will start offering the menu at 5:30 but there is no need to arrive right on time. The pairing will be offered until 8:00 pm. Come taste some really good bubbly with me! The menu & price are listed below. Thursday, October 4, 2012 Tuna Tartare avocado, kim chee, cilantro, sesame-red miso Segura Viudas Brut Rosé NV, D.O. Cava Duck Liver Mousse pickled grapes, arugula, grilled sourdough La Scolca “Rugrè” Sparkling Corese NV, Piedmont Braised Newman Farm Pork Belly green lentils, honey thyme reduction Segura Viudas Reserva Heredad, D.O. Cava Vanilla Scented Quail poached pear, pea shoots, lavender broth Argyle Brut, 2008 Willamette Valley 25++ No need to call & make reservations just stop in.