Tonight's Tasting at Jernigans

I'm on my way to a great tasting tonight at Jernigans.


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Do You Know Paella?

From the London Times

Everyone thinks they know paella – a mixture of rice and seafood served in a big dish like a soup bowl, right? Wrong, actually. Though the tourist version can be delicious, true paella – pronounced “pah-eya” – originated as a way of cooking rice with protein from the countryside, particularly wild rabbit and snails.

It is the regional speciality of Valencia, in eastern Spain, and nowhere is it taken more seriously than in the village of El Palmar, in the very heart of the rice-growing area.
For paella purists, there are a number of rules that must be adhered to. The first concerns the type of rice, which should be medium- or short-grained in order to absorb as much stock as possible. In El Palmar, they only usebomba, the fat, stubby variety grown in the adjacent marshes of La Albufera.

Separated from the Mediterranean by a thin strip of beach, these salty, silent waters were first used as paddy fields in the 8th century by the Moors, whose ingenious system of canals and bridges is still in use today.

Second, paella must always be cooked over an open fire. This is partly because the traditional cooking pan, the paellera, is more than 16in wide, and partly because the rhythm of an open fire suits the cooking process – a fierce heat to fry the meat, then a gentle one to simmer the rice.
An even heat is also essential to the creation of a socarrat, the crusty, crunchy bottom layer of rice that is served as a special delicacy. To this end, the paella is never stirred once the rice is added, the pan being gently rotated over the flames instead.

Other ingredients are flexible – a paella de la huerta, or country paella, might additionally contain artichokes, sausage and plump white lima beans called garrafon. Saffron paella is common, and there are even varieties that employ cuttlefish stock and cauliflower.
And while a paella de mariscos is perfectly acceptable, it is considered bad form to mix seafood and meat. What to drink: wines made from the local bobal grape are the traditional accompaniment to rice dishes, and there are so many good ones, you’ll be spoilt for choice – light reds from Utiel are particularly sought after.

When to go: hearty food like this is best avoided in high summer. In any case, this part of eastern Spain is nicest in autumn and winter, when the fierce heat becomes more comfortable. Insider tip: good paella is always cooked fresh; and given the size of the pan, many places insist that at least two people order it. Also, because it’s such a substantial meal, many only serve it at lunchtime – which often doesn’t begin until 2pm.

Where to eat it: it isn’t hard to find a good paella restaurant in El Palmar – the long main street consists of little else. If you have a car, head to L’Establiment, just out of town – it’s one of the best, in a pleasant setting overlooking a reed-lined canal. If you’re without transport, buses marked “Valencia-Perello” run regularly from the bullring in Valencia.

Even in Valencia itself, there are plenty to choose from. Pepica on Avenue Neptuno was Ernest Hemingway’s favourite: “A big, clean, open-air place . . . you could hear the sea breaking on the beach and the lights shone on the wet sand.”

Scallops - Great Tasting and Great for the Heart

This is from the Chicago Tribune:

Usually reserved for restaurant dining, scallops can make an elegant entree.

About the size of a marshmallow, the bivalve has a mildly sweet, slightly nutty flavor that even those who do not typically like fish usually enjoy. And like all fish, scallops are good for your heart.

The American Heart Association recommends eating at least two fish meals per week.Scallops are a good source of omega-3 fatty acids, but an even better source of vitamin B-12, which helps the body convert homosysteine, a chemical that attacks the blood vessel walls, into a benign substance. Four ounces of scallops equal 33 percent of the daily value of B-12, according to the World's Healthiest Foods, a non-profit health organization at whfoods.org.

Scallops are also a good source of magnesium, which helps the blood vessels relax, and a good source of potassium, a nutrient that helps maintain normal blood pressure.

By Jill Wendholt Silva - October 22, 2008

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Since Scallops are so good for you, you can afford to wrap them in bacon, right?

Flashbox in the Post Gazette

Wednesday's Post Gazette had a great article on Flashbox.

I've talked about this service before but I really think it's the most well thought-out compliment to a wedding.

Here's the article on the Post Gazette's web site:

http://www.pittsburghpostgazette.com/pg/08296/921687-355.stm?cmpid=newspanel1

For information on Flashbox, call 1-866-996-7700 or go to http://www.theflashbox.com/. The company offers payment plans.

Jason and Terry's trip to Italy

Jason just got back from Italy this week. This time around he brought our good friend photographer, Terry Clark.

Terry took over 6,000 shots and Jason took quite a few as well.

Here is a great image to tease you to check out Terry's blog for more!

Clement Rhum Tasting in Philadelphia

Here is a YouTube Clip from the dinner and tasting I experienced at Tequilas in Philadelphia.



Clement Rhums are quite amazing and more people need to know about the level of spirit they produce.

2 New Cocktails

Here is a new cocktails I made last week:

The Crush
Neat or On the Rocks
2 oz of Grappa
1 1/2 oz of Tawny Port
1/2 oz of Orange Liquer
Brands I used:

Armand de Brignac featured in Cosmopolitan Bride Magazine

Armand de Brignac has proven to be a favorite of niche bridal publications and wedding features in publications worldwide.

The one-of-a-kind experience of toasting with bottles of our prestige cuvées is a perfect match for once-in-a-lifetime celebrations.

The British bridal publication Cosmopolitan Bride is the latest to feature Armand de Brignac – this time the new, limited-edition Rosé - as a surefire choice for engaged Champagne lovers.


Try their new Media Gallery Slideshow: www.armanddebrignac.com/slideshow

9 - 13 - 08 Iyndia & Wayne

Check out the In Visions Studio Blog entry for the September 13, 2008 wedding of Iyndia Bey and Wayne Jackson. What a great event!

Iyndia and Wayne Bella Sera