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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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In Seattle with a curious mind and without any plans for first Friday evening of September, join Rowan Jacobsen and Clare Barbosa with Langdon Cook at Town Hall and learn about Apples you Never Knew About... "There are thousands of apple varieties in North America, but only a few are offered in grocery stores. In Apples of Uncommon Character, James Beard Award-winner Rowan Jacobsen takes readers beyond the Red Delicious and Granny Smiths of the... Continue reading
Posted 2 days ago at Serge the Concierge
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Witness them side by side, 2 Loire Valley wines, a white and a red.. White is Domaine Vincent Careme, Vouvray 'Le Peu Morier' 2011. Organic and 100% Chenin Blanc since this is Vouvray. Red is La Cuisine de Ma Mere 'Chinon' 2012 from Domaine Grosbois, 100% Cabernet Franc, Organic (or 'Vin Bio' as they call it in France)... Tasted and photographed on May 15 at Loire Valley Wines tasting in New York. Continue reading
Posted 3 days ago at Serge the Concierge
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Belgium meets India's Portuguese flair (with British twist) in this third excerpt from Beer and Food ( Ryland Peters & Small, Dog & Bone imprint, Spring 2014) Mark Dredge of Pencil and Spoon ... Gueuze Chicken Vindaloo In the United Kingdom, Vindaloo comes with a firehazard warning: Eat one of these curries and part of your body will burst into flames. Vindaloo's reputation for being fearsomely spicy is a British development on a dish that... Continue reading
Posted 4 days ago at Serge the Concierge
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Browsing the shelves at local wine store, this frog wine caught my eye. “Gris Impérial” Rosé de Corse by Abbatucci, reached U.S shores thanks to Kermit Lynch. Certified bio-dynamic, it is 90% Sciaccarellu, 10% Barbarossa from 20 year old vines. Good natured Rosé for Green Day # 271 I have not tasted it yet. Continue reading
Posted 6 days ago at Serge the Concierge
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On Sunday, my wife and I took our youngest son to Newark Liberty Airport, Terminal C, where he was catching a flight to Brussels for his year of high school abroad sponsored by Rotary Youth Exchange Program. After making sure he made it through security (it was his first time flying by himself), my wife suggested we head for the 4th level of the parking lot and try to catch a glimpse of his plane... Continue reading
Posted 6 days ago at Serge the Concierge
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The appetizing Orange Salad below from Foods for Health (National Geographic books - September 9, 2014) by chef and author Barton Seaver and nutritionist P.K. Newby illustrates orange segment. In addition to historical facts and how to choose and use tips, Foods for Health reminds us that California produces most of the fresh oranges we buy at our local store. Fresh California oranges have smaller carbon footprint than orange juice from Florida as they don't... Continue reading
Posted 7 days ago at Serge the Concierge
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First 100 days, last 100 days, get the whole family cooking with 100 Days of Real Food (William Morrow, August 2014) by Lisa Leake of 100 Days of Real Food fame... Lisa is currently running a pre-order incentive for her fans. If you order 100 Days of Real Food any time before August 26th and enter your information number into the form on her site, she will send you a bonus ebook with 8 new... Continue reading
Posted Aug 23, 2014 at Serge the Concierge
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Put your cutting board to work after reading Japanese Kitchen Knives (Kodansha USA, January 2013) by Hiromitsu Nozaki and Kate Klippensteen with photographs by Yasuo Konishi. Put techniques and recipes offered to the test. Chop, chop for Tokyo Thursdays # 293 Previously: Hideyuki Oka Classic 'How to Wrap 5 Eggs', The Art of Traditional Japanese Packaging Continue reading
Posted Aug 21, 2014 at Serge the Concierge
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Never too late to share 2 wines you enjoyed at Destination Riesling 2013. First, the ice sweating Heger 'Pinot Noir' Rosé (2012) from Baden Second the Stern 'Gewurztraminer' Spatlese (2011) from Pfalz. Have you had a German rosé lately. Continue reading
Posted Aug 20, 2014 at Serge the Concierge
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Your first taste of Beer and Food ( Ryland Peters & Small, Dog & Bone imprint, Spring 2014) Mark Dredge of Pencil and Spoon was a Rhubarb and Raspberry Framboise Fool... Here's something with a beer essence. Steamed Fish with IPA and Pineapple Salsa This dish uses IPA and a mix of fruity, spicy ingredients to steam a piece of white fish. It then serves a pieapple salsa on the side, which is made with... Continue reading
Posted Aug 19, 2014 at Serge the Concierge
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To Trinidadian Chicken and Rice, add this spiced slaw from Caribbean Potluck (Kyle Books, May 2014) by Two Sisters and a Meal Suzanne Rousseau and Michelle Rousseau and you have the foundation of an island themed dinner. Creole-Spiced Slaw We made this dish for a fabulous island-themed rehearsal dinner that we catered in the Hamptons for our great friend, television personality Robyn Moreno. None of the guests was from the Caribbean, although we did have... Continue reading
Posted Aug 18, 2014 at Serge the Concierge
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First dib into Jeni's Splendid Ice Cream Desserts (Artisan Books, May 2014) by Jeni Britton Bauer was Salty Bitch, a cocktail. We finally get around to putting a dessert recipe on your map. Mochi Cake A buttery, not-too sweet rice flour cake has delightful chewiness This is one of our favorite recipes. We originally made it to cut into cubes and through into our bubble-gum-pink Magnolia Mochi Ice Cream (page 45). It has an enjoyably... Continue reading
Posted Aug 16, 2014 at Serge the Concierge
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With Foods for Health (National Geographic books - September 9, 2014) chef and author Barton Seaver and nutritionist P.K. Newby want to help us 'choose and use the very best foods for our family and our planet.' Divided in chapters that cover vegetables, fruits, proteins (almonds to beef to shrimp to yogurt), whole grains, fats and oils (fats are essential to good health), beverages (beer and spirits to tea), and finally seasonings, Foods for Health... Continue reading
Posted Aug 15, 2014 at Serge the Concierge
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Hideyuki Oka classic book How to Wrap 5 Eggs, Traditional Japanese Packaging (Weatherhill, last edition 2008) was originally published in 1975 under title 'How to Wrap 5 More Eggs'. "Traditional Japanese packaging is an art form that applies sophisticated design and natural aesthetics to simple objects. In this elegant presentation of the baskets, boxes, wrappers, and containers that were used in ordinary, day-to-day life. Largely constructed of bamboo, rice straw, hemp twine, paper, and leaves,... Continue reading
Posted Aug 14, 2014 at Serge the Concierge
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With his second book, Beer and Food ( Ryland Peters & Small, Dog & Bone imprint, Spring 2014) Mark Dredge of Pencil and Spoon reminds us that Beer and Food have been paired for 10,000 years. Rhubarb and Raspberry Framboise Fool A super summer dessert, this mixes the tartness of rhubarb with the sweet and sourness of raspberry beer. Ingredients: 14oz (400g) rhubarb, cut into thumb-sized pieces 4 tbsp vanilla sugar (if you are using... Continue reading
Posted Aug 14, 2014 at Serge the Concierge
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Sicily might be associated with red wines in most people's minds. It has some interesting whites as well, like the Catarratto and Muller Thurgau from Azienda Costantino above (* Captured at Italian wine tasting in 2013) Continue reading
Posted Aug 13, 2014 at Serge the Concierge
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Having visions of Bruschetta for lunch? Here's a trio of them from Fresh and Light (Harper 360, 2014, US edition), by Donna Hay, one of the most visually appetizing books of the year. 3 toppings are: -Lemon, Ricotta, Tomato and Basil -Goat's Curd, Broad Bean and Mint -Rocket, Salmon and Caper (* Reproduced with permission from Fresh and Light by Donna Hay, US edition published by Harper 360, 2014- Photography by William Meppem) Continue reading
Posted Aug 13, 2014 at Serge the Concierge
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A family member is about to spend a lenghty period of time in Liege province of Belgium and needs to travel from St Vith to Huy and St Vith to Brussels in first days of his stays. I wanted to find out what best travel options where and discovered Rome2rio which offered for both trips not just a map but also length of trip, travel options and respective costs depending on wether you drive, take... Continue reading
Posted Aug 12, 2014 at Serge the Concierge
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With this Hasenpfeffer, I am pulling a rabbit out of The Meat Hook Meat Book hat. Hasenpfeffer Serves 3 to 4 1 rabbit, 3 to 4 pounds, cut into 6 pieces 1 cup all-purpose flour 1/4 cup lard or chicken fat Kosher salt and freshly ground black pepper 1 cup stock 1/2 teaspoon light brown sugar For the Marinade: 2 cups cider vinegar 1 cup chicken stock 1 cup sturdy, fruity red wine 1/2 cup... Continue reading
Posted Aug 12, 2014 at Serge the Concierge
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This menu from Restaurant under Lindetraeet in Odense (Denmark) was gathering dust in a box until I unearthed it while doing some sorting out. I had the pleasure to sample their fare at Copenhagen Cooking Nordic Taste on my last day of a 3 day week-end in Copenhagen in August 2011. I was there for Nordic Feed conference. As you can see, wine pairings range from Cremant d'Alsace to Kerner. Another highlight from Nordic Feed... Continue reading
Posted Aug 11, 2014 at Serge the Concierge
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A low key follow-up to Moonshine Cocktail from 'Kombucha Revolution' (Ten Speed Press, June 3, 2014) by Stephen Lee of Kombucha Wonder is for salad department. Kombucha Vinaigrette Three parts oil to one part vinegar. Remember that and you’re on your way to becoming a master vinaigrette maker. Oh, and don’t forget that oil and vinegar will separate, so make sure you shake or stir your kombucha vinaigrette before serving. Once again, you’ll want to... Continue reading
Posted Aug 11, 2014 at Serge the Concierge
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Summer is still in full swing especially in Europe where many businesses close their door in August. For those of you who go camping while vacationing here are a few recipes. Back in 2011, I shared this Outdoorsy Version of Bangers and Mash, a Hot Dog Goulash from The Camping Cookbook (Kyle Books) by Annie Bell. Also in 2011, I served this Newspaper Fish for Dinner, Mackerel, Trout, Recipe from The Scandinavian Kitchen (Kyle Books)... Continue reading
Posted Aug 9, 2014 at Serge the Concierge
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Rawia Bishara in her Maftool recipe from Olives, Lemons & Za'atar (Kyle Books, February 2014) reminisces on her parents making the pearly couscous by hand at home when she was growing up. The Romance of Maftool My father was a rather chivalrous man, particularly when it came to my mother. His gestures were not necessarily showy or grand, but they were nothing if not charming. One of my favorite memories of my parents is tied... Continue reading
Posted Aug 8, 2014 at Serge the Concierge
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Of Pinterest to all craft lovers, Paper Cut The Exhibition opens August 28, 2014 at Proud Archivist in London. On the menu: "The 50+-piece show includes original artworks, paper sculpture and prints. Paper Cut offers a tantalizing exploration of this burgeoning and other worldly field of illustration. Highlights include hand-cut artworks by popular UK artist Rob Ryan, a set of stunning original pieces from Bianca Chang’s Comparative Form in White series, wonderful large-scale creations by... Continue reading
Posted Aug 7, 2014 at Serge the Concierge
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Open your mind and tastebuds to Japanese craft brews thanks to Kampai, the World of Japanese Beer, lecture/ tasting with Mark Meli at Japan Society in New York on September 12, 2014 at 6:30 PM. "Pull up a stool to Japan Society’s annual beer lecture and tasting, featuring unique and rare brews from Japan’s emerging craft beer industry. Mark Meli, professor at Kansai University and author of Craft Beer in Japan: The Essential Guide, delves... Continue reading
Posted Aug 7, 2014 at Serge the Concierge