by Scott W. Clemens | May 29, 2023 | Travel, Travel blog
Travel, even Epicurean travel, will inevitably lead you to some somber places. I have been to Normandy in search of Calvados and cheese only to find myself visiting World War II battlefields and cemeteries. I explored Manila and came upon another sobering military...
by Scott W. Clemens | Mar 22, 2023 | Wine & Spirits, Wine & Spirits blog
In 1994 I was invited to the Annual Blessing of the Grapes at the Robert Mondavi Winery in Oakville. Robert and his sons Tim and Michael escorted their guests into the To Kalon Vineyard next to the winery, where we drank some of the previous vintage of Fumé Blanc,...
by Scott W. Clemens | Sep 22, 2022 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
Five of us recently spent an overnight at a friend’s apartment on the top of Russian Hill in San Francisco. In the morning we trekked down the Broadway steps to China Town and North Beach, where we foraged for appetizers at Molinari’s delicatessen. We came away with...
by Scott W. Clemens | Aug 30, 2020 | Travel, Travel blog
The Lake District has inspired some of England’s most beloved poets and authors, including William Wordsworth and Beatrix Potter. I never imagined that world still existed in the 21st century, but I found it in Rothswaite in Borrowdale, at Hazel Bank Country House...
by Scott W. Clemens | Jul 19, 2020 | Wine & Spirits, Wine & Spirits blog
When I visit my cellar in this time of pandemic, I look fondly on all of those old wines that I’d like to consume before my untimely demise. There’s not a lot to do outside of the home during a pandemic, which has been a boon to the alcoholic beverage...
by Scott W. Clemens | Sep 22, 2018 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
From time to time I use this space to report on the age-ability of older wines. I’m not really a collector. I buy wine to drink. I drink more white wine than red, none of which I age, and as I prefer relatively young Pinot Noir there is none in my wine cellar. The...
by Scott W. Clemens | Jul 31, 2017 | Wine & Spirits, Wine & Spirits blog
It’s a privilege to live long enough to issue a mea culpa 35 years in the making. In the early ‘80’s I was the Special Reports editor for Vintage magazine, and the Tasting Editor for Wine & Spirits Buying Guide. In this capacity I tasted and reported on about 450...
by Scott W. Clemens | Apr 4, 2017 | Wine & Spirits, Wine & Spirits blog
There was time in my younger days when a press and trade tasting in San Francisco was a small affair. The press, usually 10 to 15 wine writers, were treated to a quiet hour or so to make our notes in peace, before the trade were let in. In those days (1980s to early...
by Scott W. Clemens | Jan 8, 2016 | Travel, Travel blog
Until last fall, when I participated in a tasting tour of southern Idaho, I’d passed through the state perhaps half a dozen times, always on my way to somewhere else. It’s easy to forget how big the United States is, and how big the individual states are, particularly...
by Scott W. Clemens | Oct 6, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
Every year for the past 13 years Barbara Drady, of Affairs of the Vine, has been organizing the Pinot Noir Shootout and subsequent Pinot Noir Summit. The Shootout is not one event, but a series of blind tastings held over several months in which professional wine...
by Scott W. Clemens | Aug 11, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
Rosés are pretty, but they’re not the most complex wines; they’re not powerful or full-flavored. In fact, they’re delicate, light, uncomplicated and easy to drink without much contemplation. Perhaps that’s why rosé consumption is on the rise. In France, where...
by Scott W. Clemens | Aug 1, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
Dry Creek Vineyard, 2014, Wilson Ranch, Clarksburg Chenin Blanc: Though technically at the threshold of off-dry (.6 residual sugar) it strikes my palate as completely dry with a silky texture and firm acidity. Consistent year after year, the flavors call to mind fresh...
by Scott W. Clemens | Jul 29, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
Wines, like people, age at different rates. Some elderly people are young at heart, vibrant, full of life, and still in their prime, while others are creaking curmudgeons, dried out husks of the persons they had once been. Likewise, some old wines are vibrant and...
by Scott W. Clemens | Jul 17, 2015 | Wine & Spirits, Wine & Spirits blog
If you read the wine press you’ll inevitably come across the French word terroir. Though terroir literally means soil, terroir has wider connotations; it also encompasses microclimate and viticultural traditions. Taken together, the argument goes, soil, microclimate,...
by Scott W. Clemens | Jul 8, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
Summertime calls for refreshing white wine. There are plenty of candidates to choose from: Albariño, Chardonnay, Chenin Blanc, Pinot Grigio, Sauvignon Blanc, Vermentino — the list goes on. All are worthy to grace our table, but if I had to confine myself to just one...
by Scott W. Clemens | Jun 30, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
Cartlidge & Browne 2013 North Coast Chardonnay: Value doesn’t mean dirt-cheap; it means better quality than expectations dictate. I suspect other reviewers have discounted this wine solely because of its reasonable price. Nonetheless, this Chardonnay is right in...
by Scott W. Clemens | Jun 2, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
Cline Cellars, 2012 California, Cashmere: This blend of 35% Mourvedre, 24% Syrah, 23% Grenache and 18% Petite Sirah, Cashmere has an unusual cherry and peach nose and flavor, bright, round, and dry, with firm structure and everything in balance. Widely available and...
by Scott W. Clemens | May 27, 2015 | Travel, Travel blog
Every so often one stumbles upon a culinary gem in the most unexpected place, as happened to me recently on a visit to the American Swedish Institute in Minneapolis. Even without the restaurant, a visit to the institute would be worth a side trip if...
by Scott W. Clemens | May 8, 2015 | Travel, Travel blog
While every state now has a winery, when one hears the term “wine country,” I’d bet the farm that California is the first thought that comes to mind. Each of California’s wine regions has its charms, and you really can’t go wrong in visiting any of them. ...
by Scott W. Clemens | Apr 30, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
Bridlewood Estate, 2011 Paso Robles Cabernet Sauvignon: Despite the fact that my notes on this wine could describe a Pinot Noir, it does possess varietal definition. The nose calls to mind black cherry and cola, while on the palate it’s more reminiscent of mulberry....
by Scott W. Clemens | Apr 25, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
I recently judged the 9th annual Cabernet Shootout, organized by Barbara Drady of Affairs of the Vine. 397 Cabernet Sauvignons, Cabernet Francs and Cabernet blends were entered. They came from 15 California AVAs, as well as 21 other appellations spread across Oregon,...
by Scott W. Clemens | Apr 21, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
A Personal Perspective For the third Rhône Shootout, a competition organized by Affairs of the Vine, last fall we tasted 247 wines made from Rhône varieties, that is, varieties that hail from the banks of the Rhône River as it flows from Switzerland...
by Scott W. Clemens | Apr 7, 2015 | Wine & Spirits blog
I first posted this piece in 2011 and the problem persists. The vast majority of the wines I taste each year are tasted blind. I only learn the name of the wine after I’ve made my notes. My ratings are based entirely on taste. I don’t discount a...
by Scott W. Clemens | Apr 1, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
Mirassou, 2011 California Cabernet Sauvignon: With its plum, spice, cinnamon, clove and vanilla flavors, the 2011 Mirassou Cabernet is almost too intense (like mulled wine). Yet on the palate it has a silky texture, good structure, and a long fruit-spice-earth finish....
by Scott W. Clemens | Mar 7, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
I’m taking a slight chance in recommending these wines, simply because they’re non-vintage, and therefore the batches I tried may not be the exact same wines you find on the supermarket shelf. Nonetheless, I feel that Gallo, which makes the wine, has sufficient...
by Scott W. Clemens | Mar 1, 2015 | Wine & Spirits, Wine & Spirits blog
When I began drinking wine in 1970, Bordeaux was the standard by which all other Cabernet and Bordeaux-style blends were judged. At the time, it was understood that only the best wines benefited from age, and that aging was necessary to coax out the flavors in these...
by Scott W. Clemens | Feb 24, 2015 | Travel, Travel blog
Our suite at South Pier Inn, with a warming fire and a jetted tub, commanded a 270-degree view encompassing the blue water of Superior Bay and the Aerial Lift Bridge at the entrance to Lake Superior. In the morning the surface of the bay was a glistening white slab of...
by Scott W. Clemens | Feb 19, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
2012 was a difficult vintage by all accounts. Those wineries leaning more heavily on Merlot did better, as the Merlot ripened before the rain hit. The Cabernet Sauvignon was late in ripening; rain hit in the last week of September and continued on and off through...
by Scott W. Clemens | Feb 15, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
2013 Geyser Peak, California, Sauvignon Blanc: A relatively simple wine with tart grapefruit and melon rind flavors, it’s refreshing and properly structured to work well as an aperitif or paired with oily foods. 86 points. $7.00 2013 Mark West,...
by Scott W. Clemens | Feb 9, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
According to Masi Agricola’s press guide, the company takes its name “from ‘Vaio dei Masi,’ a little valley purchased by the Boscaini family in the late 18th century.” Seven generations of Boscainis have made wine in the Veneto. Under the leadership of sixth...
by Scott W. Clemens | Feb 5, 2015 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
The illustrious dessert wines of Sauternes had a difficult vintage in 2012. Three of the most renowned chateaux, Yquem, Rieussec and Suduiraut, did not produce a 2012. Yquem did not produce a 2010 either, which will undoubtedly preserve its reputation and inflate the...
by Scott W. Clemens | Jan 16, 2015 | Wine & Spirits, Wine & Spirits blog
2013 Massimo Prestige Vineyards Marlborough, New Zealand Sauvignon Blanc: My local store carries this wine for about $9.00 and it’s a steal. I’m a great fan of New Zealand Sauvignon Blancs, and this one leaves no doubt about its origins with its gooseberry-lime...
by Scott W. Clemens | Jan 2, 2015 | Wine & Spirits, Wine & Spirits blog
While Gewürztraminer has strong associations with both Alsace and Germany, few realize that it originates from the South Tyrolean town of Tramin at the foot of the Dolomite mountains in an area now known as the Alto Adige in reference to the Adige river that flows...
by Scott W. Clemens | Nov 17, 2014 | Travel, Travel blog
text and photos ©2012 Driving down nearly deserted roads during the first two weeks of October, I couldn’t help but wonder, ‘If this is the busy season, what is Vermont like in the off-season.’ This, after all, was the “high season” as...
by Scott W. Clemens | Nov 17, 2014 | Travel, Travel blog
Text and photos ©2014 Through television series and advertisements, millions who have never been to California are nonetheless familiar with the sunny beaches of southern California, the dramatic cliffs of Big Sur, the rocky shores of Pebble Beach, the...
by Scott W. Clemens | Nov 17, 2014 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
Properly aged wine may be an anachronism, but if you have the time and patience, the rewards can be stupendous. True, in aging wine you never know what you’re going to get. More often than not it’s a disappointment. But like digging in a mine, you will occasionally...
by Scott W. Clemens | Nov 17, 2014 | Wine & Spirits, Wine & Spirits blog
WHISKY DREAMS “Having Your Dram & Eating It Too” By Riannon Walsh 203 pages, $19 What a lovely book! I rarely review a cookbook favorably if it doesn’t have good photography. Well, this one has no photography and it’s still a special book. It’s one...
by Scott W. Clemens | Nov 16, 2014 | Travel, Travel blog
It seems that every inch of Italy is “wine country,” though some areas are more popular than others. Popularity comes with a higher price and more fellow tourists to contend with. Even at the height of summer, Italy’s Adriatic coast is free of the hoards of tourists...
by Scott W. Clemens | Nov 15, 2014 | Food, Food blog, Recipes
Here is a simple recipe that translates easily to Western kitchens. From the Leela Resort, Goa’s Jamavar Restaurant. Serves Four. Masala fish dish Ingredients: 10 Red Chilis dried 1 Onion roasted 8 Garlic cloves 10 Pepper corns ½ tsp. Cinnamon 5 Cloves 1 tsp...
by Scott W. Clemens | Nov 15, 2014 | Food, Food blog, Recipes
CORN on the cob with Sauce (Serves 4) 8 slices of Parma Ham 4 ears of corn 8.75 oz fresh cream 3.5 oz. Gorgonzola (or any mild blue cheese) Sprinkling of cognac Boil the ears of corn until well-done; drain and keep warm. In a saucepan melt the gorgonzola with the...
by Scott W. Clemens | Nov 15, 2014 | Food, Food blog, Recipes
The following recipe is courtesy of the Consorzio del Prosciutto di Parma.GREEN MELONS WITH PROSCIUTTO DI PARMA (Serves 4) 7 oz. Parma Ham 4 small melons 7 oz. cheese flakes 1 T of coarsely ground pistachio nuts Sprinkling of Worcester sauceCut the tops off the melons...
by Scott W. Clemens | Nov 15, 2014 | Food, Food blog, Recipes
Makes: 4 dozen. Ingredients: 1 c. butter or margarine, softened 2 c. sugar 3 eggs 2 T. buttermilk 5 c. all-purpose flour 1 t. baking soda 1 t. vanilla extract Directions: Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after...
by Scott W. Clemens | Nov 15, 2014 | Food, Food blog, Recipes
Ingredients: Serve warm, buttered, or with clotted cream, lemon curd, jam, or honey. (20 servings – one biscuit each). 2 c. all-purpose flour 4 t. baking powder 1 t. salt 1/2 c. shortening 3/4 c. milk Directions: Preheat oven to 400 degrees F (205 degrees C)....
by Scott W. Clemens | Nov 15, 2014 | Wine & Spirits, Wine & Spirits blog
In May of 1985 I attended a party at Palazzo Antinori in Florence, to celebrate the family’s 600th anniversary in the wine business. I was seated next to Lodovico Antinori, who told me about his recent development of property in Bolgheri, where he planned on...
by Scott W. Clemens | Nov 15, 2014 | Wine & Spirits, Wine & Spirits blog
Though wine is now produced in all 50 states, here in California I see more wines from the West Coast, Europe, South America and Australia, than wines from other states. My experience with Michigan wines was limited to judging a few Rieslings at The San...
by Scott W. Clemens | Nov 15, 2014 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
©2008 Perusing wine lists on a recent visit to New Orleans I kept gravitating toward Albariño, attracted by its ability to pair with spicy cuisine, as wells as by its value. Albariño is a hot variety these days, as Pinot Grigio lovers look for similarly crisp...
by Scott W. Clemens | Nov 15, 2014 | Travel, Travel blog
Molise is a tiny region with just 28 kilometers of seaside and very limited tourism. Wine has been made here since pre-Roman times, and was commented upon by Pliny the Elder. Today the area has about 49,000 acres under vine, grown on the long, low hills that stretch...
by Scott W. Clemens | Nov 15, 2014 | Travel, Travel blog
The political divisions along the Adriatic are merely arbitrary human delineations and bear only cursory resemblance to the landforms, so I think I should take a moment here to set the topography in the reader’s mind. Behind Molise, the mountains rise to about 3,000...
by Scott W. Clemens | Nov 15, 2014 | Travel, Travel blog
For the gastronomic traveler, there are reasons enough to visit Marché (pronounced Mar´kay). From the culinary point-of-view, Marche is a little more sophisticated than Molise or Abruzzo, sharing borders and culinary traditions with Emilia-Romana and Tuscany, as well...
by Scott W. Clemens | Nov 15, 2014 | Travel, Travel blog
Text and photos ©2010 Tucked away in a steep-sided narrow valley in the Northeastern part of the country, Alto-Adige seems a world apart from the rest of Italy. It’s almost unknown to American tourists who stick to more traveled roads, though it’s a popular...
by Scott W. Clemens | Nov 14, 2014 | Food, Food blog
When Lucy Gordan, our European Bureau Chief, sent me her interview with Annie Féolde of Enoteca Pinchiorri, I was instantly thrown into a reverie, for as a young man I’d met Annie Féolde during a memorable fortnight in May, 1985. I’d just come off an assignment...
by Scott W. Clemens | Nov 14, 2014 | Food, Food blog, Recipes
from Marek Fichtner, Executive Chef, Kempinski Hotel, Prague Short story about the recipe I spent most of my childhood and early adulthood growing up around the “Krkonose” mountains. A very good friend of mine is an avid Game hunter and brought me along for one...
by Scott W. Clemens | Nov 14, 2014 | Wine & Spirits, Wine & Spirits blog
text ©2008 France has cognac, Scotland has scotch, Peru and Chile claim pisco as their national spirit, and yet until recently few of us in the United States had heard of cachaça, Brazil’s spirit of choice. With the caipirinha craze, as well as the opening of...
by Scott W. Clemens | Nov 14, 2014 | Food, Food blog
One of the highlights of my life was a week spent at Villa di Zano in Greve in Chianti, in May of 1985. I was part of a contingent of press who were invited to preview Giovanna Folonari’s cooking school, “The Ruffino Tuscan Experience.” It was a week...
by Scott W. Clemens | Nov 13, 2014 | Travel, Travel blog
Review by Scott W. Clemens For the most part, I prefer the country and small towns. Yet there are in this world a few cities that I look forward with eager anticipation to visiting again and again. With its intertwining layers of history, art, and the art of...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
From Chef Graham Tinsley, Castle Hotel Makes 1 x 8” Tart Ingredients 5 Egg Yolks 10 oz. Double Cream 4.5 oz. Bailey’s Liquor 3.5 oz. Dark Chocolate 5 oz. Superfine Sugar Sweet Pastry 1 lb. Plain Flour 8 oz. Butter 4 oz. Superfine...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
From Graham Tinsley, Castle Hotel TREACLE TART Ingredients 6 oz. Butter 12 oz. Fresh Brown Breadcrumbs 3 lb. 4 oz. Golden Syrup Zest and Juice of 1 Lemon Zest and Juice of 1 Orange 2 tsp. Ground Ginger 4 Eggs 5 oz. Double Cream Pinch of Salt Method 1. Line 2 pastry...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
Here are two slightly different versions of Welsh Rarebit. WELSH RAREBIT The following recipe is basic, but is often elaborated individually by adding herbs, rendered leeks, bits of tomatoe or bacon. Ingredients 1 oz. butter 12 oz. Welsh cheese 4 oz. ale (or beer or...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
Ingredients 8 oz. plain flour 4 oz. butter 3 oz. superfine sugar 2 oz. currants ½ tsp baking powder ¼ tsp mixed spice 1 egg A pinch salt A little milk to bind Method: Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the...
by Scott W. Clemens | Nov 10, 2014 | Food, Food blog, Recipes
Yield: One 9” Loaf Created by Executive Pastry Chef Tara Smith — Standard Baking Co. (see Harvest on the Harbor) Ingredients: 1 ½ c. Cake flour 2 ½ tsp Baking powder 1 tsp Salt ½ tsp Nutmeg 10 T (5 oz) Butter (softened) 1 ¼ c. Sugar 10 oz Whole...
by Scott W. Clemens | Nov 10, 2014 | Food, Food blog, Recipes
from “Poilâne – Star Breadmaker of Paris,” Epicurean Traveler, Vol.1 #1 Here are a few tartines, open face sandwiches, from the booklet “The best tartines of Lionel Poilâne.” The tartines are ideal to go with a cocktail, or as...
by Scott W. Clemens | Nov 10, 2014 | Food, Food blog, Recipes
Here is a simple recipe that translates easily to Western kitchens. From the Leela Resort, Goa’s Jamavar Restaurant. Serves Four. Masala fish dish Ingredients: 10 Red Chilis dried 1 Onion roasted 8 Garlic cloves 10 Pepper corns ½ tsp. Cinnamon 5 Cloves 1 tsp...
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
from Chefs Margaret Mclellan and Mackenzie Arrington (see Harvest on the Harbor) Yield: 1 gal soup Soup Ingredient Amount 3 T Butter, unsalted 1 Onion, chopped 3 Shallots, chopped 2 oz Ginger, minced 5 lbs. Red Beets, peeled 5 lbs.Yellow Beets, peeled 2 gal....
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
(see Harvest on the Harbor) From Chef Melissa Bouchard, Dimillo’s Floating Restaurant, Portland For the BISQUE: ¼ c. butter 2 medium onions, peeled and diced 2 sweet potatoes, peeled and diced 3 Fuji apples, peeled, cored and diced ½ tsp...
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
(Pasta ‘Carmella’ with ricotta and parsley in sweet pepper fondue). Serves 6 INGREDIENTS — Pasta 4 c. unbleached all-purpose flour 4 extra large eggs ½ c. water ¼ t. salt 4 oz. fresh spinach, trimmed of stems (about 2 ½ cups) steamed and pureed. ...
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
(Cooked Cream with Oranges) 6 Servings 1 ¼ c. sugar 2 c. heavy cream 1 packet unflavored gelatin ¼ c. Grand Marnier 2 navel oranges In a small, heavy saucepan, dissolve the sugar in ¼ cup water over low heat. When dissolved, increase the heat to...
by Scott W. Clemens | Nov 7, 2014 | Food, Food blog, Recipes
Yields 4 servings Winner of the 2009 Maine Lobster Recipe of the Year from Chef Mackenzie Arrington, recent graduate of the Culinary Institute of America Equipment Needed: 1 large cast iron skillet 1 large saucepot 1 large sauté pan or a...
by Scott W. Clemens | Nov 7, 2014 | Food, Food blog, Recipes
Recipe from Rick Skoglund, Samoset Resort, Rockland, Maine (see Harvest on the Harbor) Yields 35 ravioli (7 servings) Ingredients: 1 lb peeled, roughly chopped butternut squash 4 oz mascarpone cheese 1 oz roasted garlic 1 oz brown sugar 1 T salt Pinch of white...
by Scott W. Clemens | Nov 7, 2014 | Travel, Travel blog
Text © 2009 by Scott W Clemens Hailed by Coastal Living magazine as one of the “Top Ten Seafood and Wine Festivals,” and held in Portland, dubbed “The foodiest Small Town in America” by Andrew Knowlton of Bon Appetit magazine, I looked forward with pleasant...
by Scott W. Clemens | Nov 6, 2014 | Travel, Travel blog
By Joan Peterson and Marcella Croce Sicily is the melting-pot of the Mediterranean, having Phoenician, Greek, Roman, Arabic, Norman, Germanic and French influences, and sitting down to a meal in Palermo is much more than stopping in at the local fast food franchise....
by Scott W. Clemens | Nov 6, 2014 | Travel, Travel blog
photos and text ©2008 From fine dining to dives, from centuries-old towns to the pastel seaside mansions of Bogue Banks, North Carolina’s Crystal Coast offers the epicurean traveler a sea-to-table experience, with plenty of activities available to burn off the...
by Scott W. Clemens | Nov 6, 2014 | Food, Food blog, Recipes
Amos Mosquitos Scalloped Scallops INGREDIENTS: 1 ½ pounds sea scallops 1 ½ t.onion powder ½ t. salt ¼ t. ground black pepper 2 c. ½ cracker, ½ breadcrumb mix 1/3 c. butter, melted 1 c. half and half 8 T. Parmesan cheese METHOD: Puree one-cup cracker crumbs with...
by Scott W. Clemens | Nov 6, 2014 | Travel, Travel blog
WASHINGTON Camellia Cove B&B (3 rooms) 211 West Hill Street Washington, LA (337) 826-7362 Herman & Annie Bidstrup Built around 1825, Camelia Cove offers large rooms, beautiful antiques and private baths, plus 2 acres of garden and shade trees....
by Scott W. Clemens | Nov 6, 2014 | Food, Food blog
There are thousands of good restaurants in Southern Louisiana. Here are a few of our favorites around Lafayette and St. Landry Parish. Charley G’s 3809 Ambassador Caffery Pkwy. Lafayette, LA 70503 (337) 981-0108 email: amg@charleygs.com Dishes like...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Rene Bajeux of La Provence restaurant Ingredients: 1 lb. duck liver 1 c. duck fat or butter 3 eggs Salt and pepper to taste 1 oz. finely chopped celery 1 oz. finely chopped garlic 1 oz. finely chopped onion Method: 1. Pureé...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
recipe from Breakfast at Brennan’s 1 pound butter 1 celery rib, finely chopped 2 bunches scallions, finely chopped 1 bunch parsley, finely chopped 3 tablespoons Worcestershire sauce 1 teaspoon Tabasco 1⁄2 to 3⁄4 cup Herbsaint or Pernod 11⁄4 cups seasoned bread...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Brennan’s Restaurant, New Orleans Ingredients: 1 large Idaho potato 1⁄4 cup (1⁄2 stick) butter 1 pound beef tenderloin, diced (beef tips can be substituted) 1⁄2 cup onion, finely chopped 1⁄2 cup celery, finely chopped 1⁄2 cup green bell pepper 2...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Brennan’s Ingredients: 8 salmon fillets, about 3 ounces each salt and black pepper 8 poached eggs 2 cups hollandaise sauce (see note*) Method: Preheat a grill or broiler. Season the salmon with salt and pepper, then grill or broil the fish until flaky and...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Brennan’s restaurant in New Orleans (8 servings) 1⁄2 c. (1 stick) butter 1 large onion 1⁄2 c. all-purpose flour 2 quarts beef stock 2 T. Worcestershire sauce 1 t. white pepper Salt to taste 2 tsp. eggshade or yellow food coloring (optional) 1⁄4 c. freshly grated...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Jason Huguet, Chef/Owner of Steamboat Warehouse Restaurant in Washington, LA Ingredients: 1 c. light corn syrup 1⁄2 c. granulated white sugar 1⁄2 c. light brown sugar 3 eggs, lightly beaten 3 tbsp. melted butter 1 tsp. vanilla extract 1⁄4 tsp. lemon...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Jason Huguet, Chef/Owner of Steamboat Warehouse Restaurant in Washington, LA 1 large eggplant 2 quarts Heavy whipping cream 1⁄2 lb. fresh backfin lump crabmeat 6 eggs 1 qrt. buttermilk 2 c. whole milk 6 c. corn flour 1⁄4 c. fresh chopped parsley 1⁄4 c....
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Jason Huguet of Steamboat Warehouse Restaurant Serves 4 Ingredients: 3 c. crabmeat 2 stalks of Celery 1 c. Onion 1/2 lb. real Butter (unsalted) 4 Egg Yolks 1 c. White Flour (sifted) 2 cans Evaporated Milk 1 t. Salt 1 t. Red Pepper 2 c. shredded cheddar...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
Jumbo Gulf shrimp simmered in a rich Creole Herb Velouté with garlic toast points for dipping. For the Seasoning, mix: 1 t. salt 1/8 t. Oregano 1/4 t. Garlic 1/4 t. Black Pepper 1/8 t. Onion Powder 1/16 t. White Pepper 1/8 t. Paprika 1/16 t. Red Pepper 1/8 t. Thyme...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
“Makes 16” 1 cup Yellow Corn Meal 1 cup All-Purpose Flour 2 tsp. Baking Powder 1/2 cup Sugar 1/2 tsp. Salt 1/4 tsp. Baking Soda 1 Egg 1/2 cup ButtermilkHeat approximately 3 inches of pure vegetable oil to 350° F. in a deep pot. Meanwile, in a large bowl,...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Mama Redell of Vermillionville Ingredients: 1⁄4 c. cooking oil 2 lb. bag frozen okra 1/3 c. vinegar 1 1⁄2 c. stewed tomatoes with green chilies 2 medium onions, chopped 2 lbs. shrimp, seasoned to taste with salt, black pepper and cayenne 1 1⁄2...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Mama Redell of Vermilionville, Louisiana “Makes 16” 1 cup Yellow Corn Meal 1 cup All-Purpose Flour 2 tsp. Baking Powder 1/2 cup Sugar 1/2 tsp. Salt 1/4 tsp. Baking Soda 1 Egg 1/2 cup Buttermilk Heat approximately 3 inches of pure...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
Ingredients: 1 lb. crawfish tails 3⁄4 to 1 c. butter 3⁄4 to 1 c. flour Trinity (1 1⁄2 c. chopped onion, 3⁄4 c. chopped bell pepper and 1⁄2 c. chopped celery) Seasoning to taste (salt, cayenne pepper and hot sauce) 4 – 6 c. water...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Mama Redell of Vermilionville, Louisiana Ingredients: 4 to 5 c. whole kernel corn, drained 1 c. to 1 1⁄2 c. sugar 3⁄4 c. margarine or butter 1 c. trinity (onions, bell pepper, celery) 1 c. stewed...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
Ingredients: 3 loaves French bread 6 eggs 2 c. sugar 1⁄2 c. cinnamon 1 stick butter 2 cans evaporated milk (milk can be added for more moisture) 1⁄4 c. vanilla extract Procedure: 1. Break bread into small pieces and place into a large bowl. 2. Add all other...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 11⁄4 lb. pecan meal 3 qts. Olive oil 3 c. apple cider vinaigrette 2 oz. balsamic vinaigrette 11⁄2 oz. creole mustard 1⁄4 c. minced garlic 11⁄2 oz. lemon juice 1⁄2 t. salt 1⁄2 c....
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 1 4-5 lb. duckling 2 onions chopped medium 4 chopped rib celery 2 chopped bell peppers 2 tbsp. garlic 2 c. dark roux 2 tbsp. season salt 1 T. Tabasco 1 lb. andouille 1 tsp. white...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 11⁄2 gallon milk, scalded 3 chopped onions 3 chopped green bell peppers 3 chopped red bell peppers 1⁄4 c. chopped garlic 1 quart white wine 4 lbs. lump crabmeat 4 lbs....
by Scott W. Clemens | Nov 5, 2014 | Travel, Travel blog
As you travel west from Opelousas (birthplace of zydeco music) on highway 190, you’ll find yourself driving beside rice paddies — Cajun Country is known for its swamps, and rice cultivation is the natural solution to making swampland productive. If you’re taveling the...
by Scott W. Clemens | Nov 4, 2014 | Food, Food blog, Recipes
From Justin Ferguson of Capital City Grill, Baton Rouge, Louisiana Winning Recipe from Louisiana for the 2008 Southern Breeze Gulf Coast Chef Challenge Ingredients: 4 duck breasts, scored 1 c. polenta 3 c. milk 2 ears corn 1/2 c. Parmigiano-Reggiano 4 sage leaves 4 T....
by Scott W. Clemens | Nov 4, 2014 | Food, Food blog, Recipes
from LOUISIANA’S CULINARY TRAILS CAJUN COUNTRY CAPITAL CITY GRILL: Seared Duck Breast with Foie Gras, over fresh Corn and Sage Polenta with Swiss Chard and Dandelion Greens CHARLEY G’S SEAFOOD RESTAURANT: Crab Cakes Smoked Duck and Andouille Sausage Gumbo Pecan...
by Scott W. Clemens | Nov 3, 2014 | Food, Food blog, Recipes
from Chef Paul Poblador of Kusina Salud restaurant, The Philippines The salad is made from fiddlehead fern, which has a flavor similar to watercress but not as peppery (he also uses ferns in stews and soups). For the salad he shocks the ferns in icy water instead of...
by Scott W. Clemens | Nov 3, 2014 | Food, Food blog, Recipes
from Chef Paul Poblador of Kusina Salud restaurant, The Philippines This rustic dish is made by boiling the pork belly for two hours. Cut into cubes and dry in a low heat oven (200 degrees F.) for 30 minutes to remove any moisture, since water and hot oil can be...
by Scott W. Clemens | Nov 3, 2014 | Food, Food blog, Recipes
From Chef Napoleon Arrieta of The Farm at San Benito in the Philippines Ingredients: 12 Roma Tomatos, each sliced into 4 rounds, marinated in salt, black pepper, olive oil and chopped basil The “cheese” layer is a purée of: 2 C cashew nuts 1 C pili nuts (or...
by Scott W. Clemens | Nov 3, 2014 | Food, Food blog, Recipes
McCormick & Schmick’s Northwest Berry Sauce Yield: 2 cups 1 1⁄2 cups frozen, mixed berries 1⁄4 cup water 1⁄4 cup white wine 1⁄4 cup white vinegar 1 large chopped shallot (or 2 tablespoons chopped onion) 4 to 5 whole black peppercorns 1⁄4 cup heavy cream 1⁄4 pound...
by Scott W. Clemens | Oct 20, 2014 | Food, Food blog, Recipes
Parmigiano made the leap from mere cheese to symbol of the Good Life in 1353, when Boccaccio wrote in the Decameron of a beautiful mountain of grated Parmigiano in the land of Bengodi. By the 1500s it began turning up regularly as an ingredient in recipes and Italian...
