Etiquette de Manille & Red Archon

Posts Tagged ‘Katherine Yao Santos’

Caviar Etiquette

In Articles on May 28, 2014 at 6:14 am
The clean taste of Calvisius caviar is exquisite! Each caviar tin is traceable to the sturgeon it came from. Because of its sustainable practices, Calvisius Farm contributes to the protection of the sturgeon and the environment.
Calvisius Caviar Lounge .  The Four Seasons Hotel New York . Caviar Etiquette Article by Pauli Antoine . Photography by Paolo Porquez

Calvisius Caviar Lounge . The Four Seasons Hotel New York . Caviar Etiquette Article by Pauli Antoine .              Photography by: Canada-based international photographer,  Paolo Porquez

What I have learned at the Calvisius Caviar Lounge is all about appreciating premium roes caviar, on taste, connoisseurs or the Russians refer to this as, “Malossol quality”, meaning “low in salt content”. It is best to know about caviar to appreciate the quality and taste. Best caviar comes from sustainable farmed sturgeons that grow in a perfect environment. Just like coffee comes from the most premium beans and wine comes from the best vines and perfect terroir.

What I have learned at the Calvisius Caviar Lounge is all about appreciating premium roes caviar, on taste, connoisseurs or the Russians refer to this as, “Malossol quality”, meaning “low in salt content”. It is best to know about caviar to appreciate the quality and taste. Best caviar comes from sustainable farmed sturgeons that grow in a perfect environment. Just like coffee comes from the most premium beans and wine comes from the best vines and perfect terroir.

Vice President Tommaso Mazzarella and Pauli Antoine at Calvisius Caviar Lounge, Four Seasons Hotel, 57 East 57th Street, New York.  Caviar EtiquetteTips by Pauli Antoine @Calvisius Caviar @FourSeasons Hotel New York featured by Asian Dragon Magazine April 2014 Issue Make reservations two weeks in advance. — at Four Seasons Hotel New York.

Vice President Tommaso Mazzarella and Pauli Antoine at Calvisius Caviar Lounge, Four Seasons Hotel, 57 East 57th Street, New York.
Caviar EtiquetteTips by Pauli Antoine @Calvisius Caviar @FourSeasons Hotel New York featured by Asian Dragon Magazine April 2014 Issue
Make reservations two weeks in advance. — at Four Seasons Hotel New York.

Demystifying the Regal Roe by Pauli Antoine Calvisius Caviar @FourSeasons Hotel New York, Asian Dragon Magazine April 2014 Issue — at Four Seasons Hotel New York.

Demystifying the Regal Roe by Pauli Antoine Calvisius Caviar @FourSeasons Hotel New York, Asian Dragon Magazine April 2014 Issue — at Four Seasons Hotel New York.

Caviar Etiquette Tip #09. It is considered poor manners to indulge in more than a couple of spoonfuls of caviar in the company of others ~ Pauli Antoine

Caviar Etiquette Tip #09. It is considered poor manners to indulge in more than a couple of spoonfuls of caviar in the company of others ~ Pauli Antoine

 

Potato March: Visit Anzani Restaurant, Cebu

In US Potato on March 5, 2014 at 11:10 am
Chef Marco Anzani prepared a delicious Homemade Raviolo, fork-mushed US Hash Brown & peas. It’s definitely a must-try. 
Lovely Italia chePassione  Homemade Raviolo, fork mushed US Hash Brown and Peas on Truffle Cream

Lovely Italia chePassione
Homemade Raviolo, fork mushed US Hash Brown and Peas on Truffle Cream

 

Colorful Introduction Charcoal Grilled Vegetable and Potato Tian on layers of Seasonal Veggies alternated with US Criss-Cut Potato on Purple Beet Paste Italia chePassione  Homemade Raviolo, fork mushed US Hash Brown and Peas on Truffle Cream Main flavors Sear Ostrich Scaloppini wrapped with US Battered Wedges on Tomato Stew and Wild Mushrooms Ragout Dolce Finale Potato Puff caramelized US Crinkle-Cut Potato and Custard with Avocado Ice Cream Buon Appetito from Chef Marco Anzani

Colorful Introduction
Charcoal Grilled Vegetable and Potato Tian on layers of Seasonal Veggies alternated with US Criss-Cut Potato on Purple Beet Paste
Italia chePassione
Homemade Raviolo, fork mushed US Hash Brown and Peas on Truffle Cream
Main flavors
Sear Ostrich Scaloppini wrapped with US Battered Wedges on Tomato Stew and Wild Mushrooms Ragout
Dolce Finale
Potato Puff caramelized US Crinkle-Cut Potato and Custard with Avocado Ice Cream
Buon Appetito from Chef Marco Anzani

 

 

Vegans will surely love the Seasonal Veggies layered with US Criss-cut Potato on Purple Beets!

Vegans will surely love the Seasonal Veggies layered with US Criss-cut Potato
on Purple Beets!

 

Sear Ostrich Scaloppini wrapped with US Battered Wedges on Tomato Stew and Wild Mushrooms Ragout

Sear Ostrich Scaloppini wrapped with US Battered Wedges on Tomato Stew and Wild Mushrooms Ragout

 

Can't go home without having the Dolce Finale!! Potato Puff caramelized US Crinkle-Cut Potato and Custard with Avocado Ice Cream

Can’t go home without having the Dolce Finale!!
Potato Puff caramelized US Crinkle-Cut Potato and Custard with Avocado Ice Cream

Coffee,  Tea or Wine?

Coffee,
Tea or Wine?

 

 

 

 

The Spirit of Sustainability in the vineyards & winery of St. Francis

In Cosmic Green on February 10, 2014 at 1:07 am
Christopher Silva, President & CEO of St. Francis Winery & Vineyards and Pauli Antoine of Etiquette de Manille in the Old Vine Zinfandel Vineyards

Christopher Silva, President & CEO of St. Francis Winery and Vineyards and Pauli Antoine of Etiquette de Manille in the    Old Vine Zinfandel Vineyards

“With success comes responsibility to future generations who will live and work here as well. Engaging in green practices is the right thing to do….”—Christopher Silva

“With success comes responsibility to future generations who will live and work here as well. Engaging in green practices is the right thing to do…”—Christopher Silva . F&B World | http://www.hip.com.ph | December 2013-January 2014 | The Green Issue

St. Francis Winery has taken aggressive steps in water and creek conservation, recycling, eco-friendly packaging, and created an on-site sustainable vegetable garden for its highly-regarded culinary programs. Photography by Paolo Porquez

St. Francis Winery has taken aggressive steps in water and creek conservation, recycling, eco-friendly packaging, and created an on-site sustainable vegetable garden for its highly-regarded culinary programs. Photography by Paolo Porquez

St. Francis Winery & Vineyards

For more than 35 years, St. Francis Winery has handcrafted award-winning luscious, elegant, fruit driven wines that best interpret the richness and distinct varietal characteristics of Sonoma’s unique, diverse terroir.

For more than 35 years, St. Francis Winery has handcrafted award-winning luscious, elegant, fruit driven wines that best interpret the richness and distinct varietal characteristics of Sonoma’s unique, diverse terroir.

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“Sustainability is not just about safeguarding the ability of future generations to meet their needs. It calls for a laser-like focus to improve what we have, here and now.”—Christopher Silva

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Charcuterie 

Housemade Smoked Salmon Rillettes

Sauce Gribiche | Frisée

Virginia Ham Sandwich

Whipped Butter | Housemade Pickles | Cumberland Sauce

Housemade Pastrami

Housemade Sweet Currant Sauerkraut

Whole Grain Mustard

Pickled Vegetables | Crostini

Fantastic Chardonnays, luscious Merlots, full-bodied Cabernet Sauvignons and “Old Vines” Zinfandels from 60 to 110-year old vines. Christopher Silva, President & CEO of St. Francis Winery & Vineyards and Pauli Antoine of Etiquette de Manille

Fantastic Chardonnays, luscious Merlots, full-bodied Cabernet Sauvignons and “Old Vines” Zinfandels from 60 to 110-year old vines. Christopher Silva, President & CEO of St. Francis Winery & Vineyards and Pauli Antoine of Etiquette de Manille

The Flavor Code

In Articles on October 30, 2013 at 2:32 am
The Flavor Code | For successful wine and food pairings by Pauli Antoine | F&B World Magazine, The Chef Issue 2013.  Summer dress by Fashion Designer Kate Torralba. Photo by International Lifestyle Photographer Paolo Porquez.

The Flavor Code | For successful wine and food pairings by Pauli Antoine | F&B World Magazine, The Chef Issue 2013. Summer dress by Fashion Designer Kate Torralba. Photo by International Lifestyle Photographer Paolo Porquez.   

For Successful Wine & Food Pairings by Pauli Antoine

“Wine doesn’t change food…

food changes wine.” – Jerry Comfort

WINE PAIRING UNCORKED

Renowned chef and Wine Educator of Beringer Vineyards Jerry Comfort demystifies pairings with a simple exercise to show how sweet, sour, and salty flavors in foods affect wines.

Here’s what you need: a slice of red apple, a lemon wedge, salt, white wine (like Sauvignon Blanc), red wine (like Cabernet Sauvignon), and water to cleanse your palate. 

Follow the steps below and jot down your observations on how the wine flavor changes after each step:

1. Take a bite of the apple, then take a sip of white wine.

2. Taste the lemon, then taste the wine.

3. Do the same with the salt.

4. Squeeze lemon over the remaining apple, then sprinkle salt before tasting the white wine.

Cleanse your palate in between.  Repeat all of the steps, but this time with the red wine. You can try pairing chicken broth (for that umami flavor) with the wines to see what happens.

Tinni

THE FOOD FACTOR

Comfort shares how some flavor components interact with the final wine balance on your palate.

Sweet and umami flavors will make wine taste stronger, drier, less sweet and fruity, more acidic, bitter and tannic.

SWEET. sugar, most fruit and fruit juices, hoisin sauce, honey

UMAMI. meat, seafood, poultry, tomatoes, green vegetables, ham, bacon, sauces, stocks

Sour and salty flavors will make wine taste milder, less dry, sweeter and fruitier, less acidic, bitter and tannic.

SOUR. vinegars, lime, lemon, dry wine reduction, yogurt 

SALTY. salt, soy sauce, fish sauce, olive brine

hudson

On the restaurant level, I espouse the “Wine is King” approach that shifts the responsibility of wine and food pairing from the customer to the chef. Since the taste of the wine is a given, the flavor of the food is the other part of the equation that can be adjusted. A skilled chef, after knowing the customer’s food and wine choices, can come up with a wonderful match by carefully adjusting the acidity, salt level or the sweetness of the food to achieve a balance of flavors. The successful pairing is what creates an extraordinary dining experience, and the customer will leave completely satisfied without even knowing why.

Quick Guide to Successful Pairings

• Dishes seasoned with the right amount of salt and acidity pair with the widest variety of wines.  Most dishes already have a balance of flavors and can stand up to the heartiest reds. Think white fish with lemon-butter sauce, pasta with tomato sauce and Parmesan cheese or steak seasoned and served with a slight reduction.

perfect• Food without salt needs wine without oak. Foods that are neither very salty nor acidic like sushi, steamed fish and tofu, will go well with unoaked Chardonnay.  On the other hand, a juicy salted steak will pair well with just about any wine with oak. Peppered steaks go well with bold reds because the pepper will offset the tannin and enhance the wine’s fruity taste.

• Dishes that are sweet, spicy, or dominated by umami make all wines taste more acidic. Pair these dishes with off-dry (semi-sweet) wines. Try Riesling with sushi and wasabi or sinugba favorites. Try White Zinfandel (or another off-dry rosé) with sweet and spicy buffalo chicken wings and barbecues.

• Pair sweet desserts with an even sweeter dessert wine.

Taste Prof 2

Kathy Santos of Happy Living is the exclusive importer of Beringer wines in the Philippines (02) 895–6507 or 08.

This article was published in the October-November 2013 issue of F&B World Magazine, Front of House.  Photography by Paolo Porquez and Pauli Antoine.  Shot on location at Beringer’s Rhine House and Hudson House.

Beringer Knights Valley

Beringer Knights Valley

At the tunnels of Beringer Winery, Jerry Comfort collects a Knight’s Valley Cabernet Sauvignon straight from an oak barrel with his pipette for our first of many tastings. He is the Wine Educator of Beringer Vineyards, a Certified Wine Educator with the Society of Wine Educators, and holds the WSET advanced certification with Merit.  He joined Beringer as Executive Chef in 1991 and Jerry introduced the “Progressive Wine and Cheese Pairing Wheel,” the “Progressive Food Menu,” and “Fishing For Pairings.”

At the tunnels of Beringer Winery, Jerry Comfort collects a Knight’s Valley Cabernet Sauvignon straight from an oak barrel with his pipette for our first of many tastings. He is the Wine Educator of Beringer Vineyards, a Certified Wine Educator with the Society of Wine Educators, and holds the WSET advanced certification with Merit. He joined Beringer as Executive Chef in 1991 and Jerry introduced the “Progressive Wine and Cheese Pairing Wheel,” the “Progressive Food Menu,” and “Fishing For Pairings.”

Wine Education in Beringer Vineyards with Napa's Celebrity Chef & Wine Educator Jerry Comfort Photography by Paolo Porquez, Canada

Wine Education in Beringer Vineyards with Napa’s Celebrity Chef & Wine Educator Jerry Comfort
Photography by Paolo Porquez, Canada

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On our way to our next wine experience! Gorgeous trees welcoming us to Beringer's Hudson House.

On our way to our next wine experience! Gorgeous trees welcoming us to Beringer’s Hudson House.

The Hudson House, Beringer Vineyards. Red Oak Trees whisper a warm welcome to Jacob Beringer's residence, the Hudson House. The founding brothers were in our midst at the wine cellar of the 161 year old Hudson House.

The Hudson House, Beringer Vineyards.  Red Oak Trees whisper a warm welcome to  Jacob Beringer’s residence, the Hudson House.
The founding Beringer Brothers were in our midst at the wine cellar of the 161 year old Hudson House.

Beringer Private Reserve Savoring Beringer Private Reserve at The Rhine House, Beringer Vineyards, Napa Valley

Beringer Private Reserve
Savoring Beringer Private Reserve at The Rhine House, Beringer Vineyards, Napa Valley