Etiquette de Manille & Red Archon

Posts Tagged ‘Paolo Porquez’

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

 

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