Monday, March 31, 2014

Meridith May's The SOMM Journal set to launch May 18th.

Formerly Sommelier Journal, The SOMM Journal is written by wine and beverage industry professionals for wine and beverage industry professionals. Owned by Meridith May, Publisher and Editorial Director. It  is written by wine professionals for wine professionals and continues to rev up for its inaugural issue, set to launch May 18 at the National Restaurant Show in Chicago.
Boasting a circulation of over 50K since announcing its refresh in December, this bi-monthly industry publication features articles and departments that both inform and interest the working beverage industry professional, academic, and connoisseur. “We are dedicated to ensuring that the SOMM Journal is the top resource for working sommeliers and drinks professionals,” said Publisher and Editorial Director, Meridith May. “Everything readers loved about Sommelier Journal is here, and then some.”
The cover story of the first edition is written by nationally wine academic and Master Sommelier, Tim Gaiser, in conjunction with the executive team at The Culinary Institute of America at Greystone, celebrating wine industry pioneer Tony Terlato’s 80th birthday and his lifetime accomplishments.
Working closely with the North American Sommelier Association, Wine & Spirits Education Trust, The French Wine Society and the Culinary Institute of America, The SOMM Journal’s focus is projected to be 70 percent on wine and 30 percent on spirits. Features and departments in the first issue will include:
 First Press: The stories behind new vintages, releases, up-and-coming winemaker stars, and what’s happening in the world of wine.
 Wine Science: Dr. Jamie Goode provides the lowdown on everything from brettanomyces to high alcohol, minerality, TCA, and beyond.
Bob Bath, MS/Wine & Beverage Instructor at The Culinary Institute of America at Greystone goes behind the scenes on wine grapes, tea service and West Coast vs. East Coast IPA.
 Wine 101: A column contributed by The North American Sommelier Association for future somms.
 Ted Glennon, restaurant wine and spirits consultant interviews up-and-coming stars on-premise from all over the U.S.
 Jim Meehan, one of the country’s top mixologists, writes a column on spirits trends.
 Appellation Series: A global wine diary from Master Somms, Masters of Wine and other high-profile experts. The first article features a trip to Valtellina, Italy, by Certified Sommelier Marcella Newhouse.
 The Tasting Panel of Experts: For the first issue, Matthew Conway, General Manager of NYC’s Restaurant Marc Forgione leads a vertical comparison from Nicolas Joly’s Loire Valley Clos de la Coulée de Serrant with an all-star panel of tasters.
 Wine author Roger Morris writes about Spain’s Rueda region and its iconic Verdejo grape.
 SOMM Camps: Editor-at-Large and Master Sommelier Randy Caparoso will guide readers through terroir experiences across wine growing regions where a group of wine buyers will join him in the vineyards with winemakers and enologists.
 Spit Bucket: An ode to the best wines we’ve tasted this month.
 Wine Thief: Themed reviews by Editor-in-Chief, Anthony Dias Blue.
Additionally, the August issue will feature “One Woman’s View,” a column by Karen MacNeil, expert and author of The Wine Bible, on topics as varied as style and elegance to interviews with trend-setting chefs and up-and-coming somms. Get your copy and enjoy !

Friday, March 28, 2014

Hells Kitchen Winner Chef Christina Wilson Named Executive Chef At Gordon Ramsay BurGr at the Planet Hollywood Resort in Las Vegas .

Ramsay3
Chef Wilson won “Hell’s Kitchen” season 10, and  earned herself the position of head chef working under the direction of executive chef Deric Meininger, at celebrity chef Gordon Ramsay’s first Las Vegas restaurant, Gordon Ramsay Steak at Paris Las Vegas

"Following my win on ‘Hell's Kitchen’ and an amazing first year at Gordon Ramsay Steak at the Paris Las Vegas, I am proud and excited to accept the position of executive chef at Gordon Ramsay BurGR at Planet Hollywood,” said Wilson. “This is another incredible opportunity for me to grow my career, I will be one of three female executive chefs working in Chef Ramsay kitchen's in the US. This move will not only provide me the experience of running and managing the entire kitchen, but also it will allow me to curate and build young talent who are just starting out in the industry. I am very much looking forward to this new chapter and what it will bring.”
Chef Gordon Ramsay and Chef Christina Wilson
Chef Gordon Ramsay and Chef Christina Wilson

Chef Christina originally from Phillipsburg, NJ,  moved to Philadelphia to pursue her cooking passion in 2004. She began her career as an unpaid apprentice at Stella Blu located in West Conshohocken and working as the kitchen manager of Gypsy Saloon to pay her way through Temple University.
Its wasn't long before her passion and culinary artistry became apparent and climbed  to become the sous chef at Stella Blu within two years of prepping her first kitchen shift. After five years, she moved to Center City, PA. For her next position as sous chef at 13th Street’s, Lolita (Philly Top 10 Traditional Mexican Cuisine Restaurant), in 2009. Once again, this young talented Chef kept rising to the top and became chef de cuisine at Lolita in under a year. In 2011 her journey brought her to Top 50 Philadelphia restaurant, Mercato, as chef de cuisine.
ramsay4
The summer of 2012 brought Wilson the opportunity and experience of a lifetime with the debut of “Hell’s Kitchen” season 10, of which she was a contestant. She literally battled her way through the competition, never been nominated for elimination.  After the dinner service of her life in the finale, she won and earned the prestigious position of head chef at Gordon Ramsay Steak at Paris Las Vegas where she excelled.
We have had the opportunity to dine and both venues with her at the helm and are in awe of her command of the kitchen and quality of the dishes she prepares. When in Las Vegas, a must stop is Gordon Ramsay BurGr for one of the best burgers and service in the country. Who knows, if you time it right you might even see the legendary Chef Ramsay right at your table.

Brewske’s, “The Nearly Famous Bar on Durango “ Shines for Locals in Las Vegas

Brewskiyes
Whenever we stop into Brewske’s we have flash backs of the sitcom “Cheers”, you know, a bar where everyone knows your name. A warm comfortable feeling comes over you as you settle back into a plush leather couch and chairs taking in your favorite game on a big screen TV that fills the wall.
General Manager Eric Kelley has done an amazing job of assembling one of the best gaming bar staffs we have seen, mixing mostly veteran bartenders with a few newer ones who make the grade. Eric stated. “In addition to working together, we are a real family and take care of each other “and it really shows.  A constantly changing stable of 22 Beers on Tap and 20 by the bottle allow guests to explore new and exciting beers.
 Dusty Lee Faulkner
Dusty Lee Faulkner
Speaking about the beers, stop in and see veteran legendary bartender Dusty Lee Faulkner for a real education. The staff features Jaimie Conley, Carissa Cervello, Zita Almeida and others that are friendly and engaging.
If you’re hungry, we highly suggest sinking your teeth in Corporate Executive Chef Virgil Nocon’s new tatsy burger additions hand made fresh every day. The next time you’re driving down Durango, keep a look out for that little “Nearly Famous Bar” called Brewske’s, stop in, you will fall in love and become a regular.

Monday, March 3, 2014

The 59th General Assembly of French Master Chefs “Maitres Cuisiners de France” will bring their worldwide meetings to the United States, March 5-9, 2014.

venetian-resort-hotel
If there is any doubt that Las Vegas has become a world renowned center of epicurean delight it can be put aside. For the first time since its inception, the 59th General Assembly of French Master Chefs “Maitres Cuisiners de France” will bring their worldwide meetings to the United States, March 5-9, 2014.
The event will also celebrate the 50th Anniversary of the American and Canadian delegations and the U.S. Chapter of “l’Academie Culinaire De France” (ACF).
French

This 5-day historical event will be held at the gastronomic home of The Venetian and The Palazzo Resorts in Las Vegas. The location is not surprising being that these 5-diamond resorts are home to more James Beard Award-winning chefs than any other destination in the country.

 The Venetian and The Palazzo Executive Chef Olivier Dubreuil is also a Master Chef of France. It was through his hard work and dedication to the organization that his invitation to bring the meetings to America was accepted.
“We are so proud of the world-class chefs that call The Venetian and The Palazzo home and it’s even more special to host such a prestigious event and bring the culinary world to Las Vegas,” said John Caparella, president and chief operating officer of The Venetian, The Palazzo and Sands Expo.

Executive Chef Olivier Dubreui
Executive Chef Olivier Dubreui
“Maîtres Cuisinier de France” (Master Chef of France) is the most envied title that chefs aspire to have but not everyone can become a “Maître Cuisinier” said Chef Olivier Dubreuil. The organization’s motto is “to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development.” “Maîtres Cuisiniers de France” are often given the highest classification in restaurant guides, and are regularly mentioned in the world’s leading food and travel magazines.

The Association of “Maîtres Cuisiniers de France” employs nearly 10,000 qualified people and is also closely involved in the activities of the Regional Commissions for vocational diplomas and certificates granted by specialized schools. It participates actively to promote products of “top quality” such as the Red Labels and “Appellations d’Origine Contrôlée” or European signs of quality, such as the IGP, AOP and STG.
During these incredible 4 days, the “l’Academie Culinaire de France” will also host a special dinner to elect the woman of the year and reward one of their member with the “Fauteuil de l’ Academie” for lifetime achievement.
The in depth French experience begins on Thursday March 6 with an invitation only Diner De l’Amitie (Friendship) 6pm-10pm. Friday March 7th will feature an invitation only Gala Dinner Reception from 6pm-10pm. On Saturday March 8th, the public is invited to attend the Master Tour De France from 6pm-10pm at Doge’s Palace. Dine under the stars with 12 Chefs, 12 wineries and spirit makers as they showcase specialties from different many regions of France. Ticket price: $50.00 all inclusive.
Bringing a prestigious group Maitres Cuisiners de France to Las Vegas and to the Venetian and  Palazzo Resorts is a very big deal with the eyes of the culinary world focused right on the middle of the famed Las Vegas strip. We look forward to welcoming these talented culinary artisans and learning even more about famed French Cuisine and its origins.

Elaine and Scott

Elaine and Scott
Elaine and Scott