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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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Getting request this morning from client for Vegan pastries for a party next week sent me on a search for fresh options in New Jersey beyond Montclair borders. Close enough is Sweet Avenue in Rutherford which hits the seasonal button with vegan and gluten free apple cider donuts... Further away is Papa Ganache in Matawan, a vegan and gluten free bakery, among their offerings, Apple Pie Pizza... A very vegan gluten free apple day! (*... Continue reading
Posted yesterday at Serge the Concierge
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From sweet Tartin Tintin we go to hearty dish with this second excerpt from Apples of Uncommon Character, 123 Heirlooms, Modern Classics, and Little Known Wonders (Bloomsbury, September 2014) by Rowan Jacobsen... Chorizo in Cider, Asturian Style Quick: Where can you find the strongest cider tradition in the world? Southwest England? Normandy? Actually, it’s Asturias, the coastal province of northern Spain famed for its apple groves. Instead of sherry, sidra is the traditional drink in... Continue reading
Posted 2 days ago at Serge the Concierge
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New Yorkers Get 3 Chances To Know Why You Should Never Trust a Skinny Italian Chef in October. They can see and ask Massimo Bottura why on following dates at 3 locations. Saturday, October 11 at 11 AM as part of Identita Golose at Eataly Chef Seminar with Massimo Bottura and Daniel Humm. Ticket price: $125 Tuesday 14 October at 2.00pm at The Culinary Institute of America Lecture and book signing with Massimo Bottura. Admission... Continue reading
Posted 6 days ago at Serge the Concierge
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In this recipe excerpted from Apples of Uncommon Character, 123 Heirlooms, Modern Classics, and Little Known Wonders (Bloomsbury, September 2014), Rowan Jacobsen writes that Calville Blanc apples raison d'etre is 'Tarte Tatin'. Tarte Tintin This is my kind of apple pie: no rolling, no fussing, no pastry making, and shockingly few dishes to clean up afterward. I always find the bottom crust on apple pie disappointingly mushy anyway, so eliminating it seems like an inspired... Continue reading
Posted 7 days ago at Serge the Concierge
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Drink Forbidden Fruit, Le Fruit Defendu Rouge, 90 Percent Cinsault, 10 Percent Grenache Brought to us by Domaine Magellan, a Vin de Pays from Herault, Languedoc. Continue reading
Posted Sep 13, 2014 at Serge the Concierge
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Playing with rice balls! Have fun with Onigri at Kinokuniya, San Francisco, September 14, 2014 Also in New York, September 20. Both events with Reiko Yamada, author of Everyday Onigiri... Playful Tokyo Thursdays # 294 Previously: Put Cutting Board to Work after Reading 'Japanese Kitchen Knives', Techniques and Recipes Continue reading
Posted Sep 11, 2014 at Serge the Concierge
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9 new Burgundy wine instructors (5 in China, 1 in Norway, 3 in Germany) have just been introduced. Here's who they are All mapped out, Burgundy wine instructors accredited by BIVB since 2008. (* Map courtesy of BIVB) Continue reading
Posted Sep 10, 2014 at Serge the Concierge
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Theme for 2014 Monat der Fotografie Berlin (MdF Berlin' is 'Upheavals and Utopias. The Other Europe'. Not every show is focused on Europe as 'Llama in Times Square 1956' from Magnum Contact Sheets prove. Staying in the same time period is Will McBride: I was in love with this City, Berlin photographs 1956-1963 (picture below). Closer to us is exploration with Metro by Verena Jaekel and Sandip Kuriakose of Building of Delhi. Monat der Fotografie... Continue reading
Posted Sep 6, 2014 at Serge the Concierge
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10 Do's and Don'ts return with 10 Do's and Don'ts of New Orleans by Chef Alex Harrell of Sylvain in New Orleans. He spent childhood summers on the Gulf Coast learning how to cook seafood with his family . He's been at Sylvain since opening day in 2010. Do’s - Spend a Sunday night in the courtyard at Bacchanal with wine and music. Bacchanal has mostly gypsy jazz from a varied line up on Sundays,... Continue reading
Posted Sep 1, 2014 at Serge the Concierge
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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 Aug 30, 2014 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 Aug 29, 2014 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 Aug 28, 2014 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 Aug 26, 2014 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 Aug 26, 2014 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 Aug 25, 2014 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