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serge the concierge
Montclair, New Jersey
20 Years in Food and Wine Sphere
Interests: music, travel, business, food, wine, cheese, ideas, movies, technology, books, japan, practically green, consumed to thrifty
Recent Activity
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Not going to waste good kidneys with this recipe from The Meat Hook Meat Book by Tom Mylan (Artisan Books, May 2014). Edoardo’s Fried Beef Kidney Serves 2 1 fresh beef kidney, 1 to 2 pounds (weight varies) 1 cup red wine vinegar 1 cup all-purpose flour Kosher salt and freshly ground black pepper Olive oil for frying 1. Pull off any membranes or fat on the outside of the kidney. Using a chef’s knife,... Continue reading
Posted yesterday at Serge the Concierge
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A map, an infographic often tells us more, much more clearly than a long expose. Italian wine magazine Civilta del Bere maps Italy's DOC's and DOCG's for us mere mortals. Civilta del Bere's publisher, Alessandro Torcoli, elaborates on the map in How many DOC's are there in Italy? (Italian Wine Chronicle #8, July 30, 2014) (* Map courtesy of 'Civilta del Bere', all rights reserved) Continue reading
Posted yesterday at Serge the Concierge
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Breakfast Thai Style, Thai Fried Omelet from The Banh MI Handbook, Recipes for Crazy-Delicious Vietnamese Sandwiches ( Ten Speed Press, July 2014) by Andrea Nguyen... Thai Fred Omelet Makes enough for 1 sandwich ■ Takes 5 minutes With two eggs on hand, you can make a fried egg banh mi (banh mi trung)—breakfast for many people and my own favorite anytime food. The default is to make sunny-side up eggs or a French-style omelet, but... Continue reading
Posted 2 days ago at Serge the Concierge
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Sonoma for dinner, Sonoma wines that is! Perfect pitch: Evening Land 'Occidental Vineyards' (2011) Pinot Noir and 'Sonoma County' (2012) Chardonnay Tasted on April 2, 2014 at Sonoma in the City New York stop... Continue reading
Posted 2 days ago at Serge the Concierge
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I briefly met a happy apiculteur (beekeeper) Olivier Chapelle at Organic Market on Place du Capitole in August 2012. Tasted his organic Miel Millefleurs (Honey 1000 Flowers) , organic and made in Saint Creac (Gers) Continue reading
Posted 2 days ago at Serge the Concierge
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Polish- Japanese fusion powers this third and last recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love (Da Capo Lifelong Books, June 2014) by Terry Hope Romero... Polish Summer Soba Salad SERVES: 2 TIME: 45 MINUTES Chilled soba noodles, a Japanese staple in many warm-weather dishes, are traditionally made with buckwheat flour. While enjoying a cold sesame soba noodle salad on a steamy summer day, it hit... Continue reading
Posted 2 days ago at Serge the Concierge
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It's Gnocchi Day in Argentina, Ñoquis Del 29 Celebrate with Alta Langa Potato Gnocchi by Manolo Allochis... and Blooming Recipe, Ricotta Gocchi with Squash Blossoms and Clams by Fabio Viviani... Ricotta Gnocchi (first shared April 2013) by Fabio Viviani from Fabio's Italian Kitchen (Hyperion- April 24, 2013). Alta Langa Potato Gnocchi (first shared August 2011) by Manolo Allochis from from Italy's Great Chefs and their Secrets (White Star Publishers, 2010). (* Recipe and photo from... Continue reading
Posted 3 days ago at Serge the Concierge
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Peeking into courtyard Hotel Particulier, Toulouse by Day! (* Captured on August 28, 2012) Continue reading
Posted 3 days ago at Serge the Concierge
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This delicate treat from Smashing Plates (Kyle Books USA, April 2014) by Maria Elia is calling to be devoured. Almond, rose water, and chocolate mallomar chimneys Mallomar chimneys are one of my favorite treats! Making them can take a bit of mastering, though, so this is a simplified version. I’ve flavored the marshmallow with rose water and used an almond cookie for the base, but there are many variations you could try, including those I’ve... Continue reading
Posted 4 days ago at Serge the Concierge
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How about breakfast on a stick from Coconut 24/7(Harper 360, US Edition, August 2014) by Pat Crocker... Frozen Breakfast Smoothie Makes 6 frozen pops The fibre from the fruit and rolled oats combined with the coconut oil in this smoothie will keep you feeling full all morning, carrying you through to lunchtime or beyond. As a frozen treat, it makes a fast, healthy snack—perfect morning, noon or night as a grab-and-go option kids can easily... Continue reading
Posted 6 days ago at Serge the Concierge
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In wine, movies, food, music and beer life would be boring if you there was no variety. Tasted at Summer Fancy Food Show 2014, Gavroche, 3 Monts et Rince Cochon, are 3 Beers for 3 Occasions. Gavroche is a Red Ale, re-fermented in the bottle from Brasserie de St Sylvestre in Northern France. 3 Monts is a light golden beer (also from Brasserie de St Sylvestre) which is drawn from wooden barrels in Flemish bars.... Continue reading
Posted 7 days ago at Serge the Concierge
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When i see a fish stew dish or recipe, it brings back memories of Cotriade from my native Brittany or Bouillabaisse from Marseille. Even though today's recipe from Fresh and Light (Harper 360, 2014, US edition), by Donna Hay, has links to Milan. Next print run should correct typo in eschalots (French shallots) to echalotes. FISH STEW with GREMOLATA 1 teaspoon olive oil 4 eschalots (French shallots), peeled and thinly sliced 2 cloves garlic, sliced... Continue reading
Posted 7 days ago at Serge the Concierge
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Under banner of 'City and Nature' Sapporo International Art Festival (SIAF) 2014 (July 19-September 28) covers broad range of topics. Contribution by Hey Sapporo' is filed under 'Lifestyle Adventurers' and asks among other questions: 'Where is frontier of happiness'. This year's theme as outlined by guest festival director Ryuichi Sakamoto below: "The land which was named Hokkaido after the Meiji Restoration can be seen as a symbol of Japan’s modernization due to the part it... Continue reading
Posted Jul 24, 2014 at Serge the Concierge
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A new space in New York, French Cheese Board, La Maison du Fromage wants to open minds and palates of consumers and food professionals alike on the diversity of French cheeses. If you can't make the trek to New York, their website offers concise fact sheets with wine pairings on cheeses from Abondance to Salers... Here's their cheat sheet for Abondance: ABONDANCE (ah bon DAHNS) Type: Cow's Milk Origin: Savoie Production & Aging: Molded and... Continue reading
Posted Jul 23, 2014 at Serge the Concierge
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After growing up on his family farm in New Mexico, Rahm Fama conquered the table. In Meat and Potatoes, Simple Recipes that Sizzle and Sear (Clarkson Potter, July 2014), Southwest is obviously an influence that shows in his cooking. He also gives us advice on how to select a good cut of meat, cook it, slice it, serve it...and a variety of side dishes that will be great on their own. His grandmother's cooking permeates... Continue reading
Posted Jul 23, 2014 at Serge the Concierge
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Another tasty discovery at Summer Fancy Food Show 2014 was Chokoliva, a chocolate spread made with olives. Gluten Free and Certified Organic to boot, from Izmir, Turkey. Spreading the love for Green Day # 270 Previously: Go Nuts with Emile Noel Hazelnut, Walnut, Sweet Almond, Macadamia Nut Organic Oils Continue reading
Posted Jul 22, 2014 at Serge the Concierge
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Looking for a variation on rice pudding, this Thai recipe from Amazing Grains (Kyle Books, US edition, February 2014) by Ghillie James delivers one. Thai Sticky Rice with Mango Serves 4 1/2 cup Thai sticky rice or glutinous rice 1/4 teaspoon salt 3/4 cup coconut cream 11/2 tablespoons palm sugar or dark brown sugar 1 ripe mango, sliced In Thailand, where I was lucky enough to be taught this simple recipe, they call this dessert... Continue reading
Posted Jul 22, 2014 at Serge the Concierge
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Guacamole in a cup, not quite. This recipe from Organic Avenue (William Morrow, April 2014) by Denise Mari will be perfect to sip and savor on a hot summer night. Awesome Avocado Mint Soup Think guacamole in a glass, oh-so-satisfying as a light summer meal or a more substantial one when paired with one of our salad offerings. Avocados are rich in luteins and folate, both important for heart health, and spinach and mint pump... Continue reading
Posted Jul 20, 2014 at Serge the Concierge
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Twice the Appetite, Appetite Festival comes back to Count Basie Theater in Red Bank, New Jersey from August 1 to August 3, and with 2014 edition makes its first foray in Maryland at Strathmore in North Bethesda on August 1 and 2. MC's for the event are Andrew Zimmern and Giada de Laurentis Some of favorites on the program: On Saturday: 2:15 PM: Gluten-Free Gourmet The gluten-free folks at It’s My Momma’s in Asbury Park... Continue reading
Posted Jul 18, 2014 at Serge the Concierge
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After Sixties housewife style 'Oriental Pickle', here's third and last recipe excerpted from Asian Pickles (Ten Speed Press, June 2014) by Karen Solomon PICKLED PLUMS AND PICKLED PLUM “VINEGAR” (UMEBOSHI AND UMEZU) If I had to pick one pickle that best represents all of tsukemono, this one, said to be among the oldest, would certainly be it. How can I begin to describe my love for umeboshi? Their flavor is truly like nothing else on... Continue reading
Posted Jul 17, 2014 at Serge the Concierge
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Ouvert, Paris by Mouth offers August 2014 List of Paris Restaurants Opened and when. List is organized in alphabetical order by arrondissement. It does not list each and every restaurant. It is a curated list of their favorite spots. Frenchie is closed from July 12 to September 1. A favorite bistro of theirs Juveniles is closed from August 3 to September 1. Some restaurants close for vacation 'a cheval' between July and August. Check Paris... Continue reading
Posted Jul 17, 2014 at Serge the Concierge
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At the cooling station on hot Summer day, Banana-Maple, Raspberry and Honey popsicles from Fresh and Light (Harper 360, 2014, US edition), by Donna Hay, one of the most visually appetizing books of the year. (* Reproduced with permission from Fresh and Light by Donna Hay, US edition published by Harper 360, 2014- Photography by William Meppem) Continue reading
Posted Jul 16, 2014 at Serge the Concierge
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They came all the way from Long Island City so the crowds roaming the aisles of the Summer Fancy Food Show 2014 could sample this New York take on Spanish style cured meats. From small-batch # 32, i tasted Charlito's Cocina 'Dry Fig Salami'. It melted on my tongue. Snapped a photo too Continue reading
Posted Jul 16, 2014 at Serge the Concierge
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Ready to propose, here's an ice-cream recipe from Ample Hills Creamery, Secrets & Stories from Brooklyn's Favorite Ice Cream Shop (Stewart Tabori & Chang, April 2014) by Brian Smith, Jackie Cuscuna and Lauren Kaelin of Ample Hills Creamery that will do the trick... If your better half to be is a vegetarian skip the bacon bark and stick with maple ice cream. I Want to Marry This! For the Maple Ice Cream: 2 tablespoons organic... Continue reading
Posted Jul 15, 2014 at Serge the Concierge
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Longtime favorite London patissier-chocolatier William Hurley is one of the winners in pastry category of Royal Academy of Culinary Arts awards of excellence 2014. I was more surprised to see 2 Chinese restaurants from London, Hakkasan and Yauatcha (both owned by Hakkasan group) among the pastry winners roster. While I could not find Hakkasan dessert menu, i liked the fact that each dessert selection at Yauatcha is listed with a suggested wine or liquor pairing... Continue reading
Posted Jul 15, 2014 at Serge the Concierge