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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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There is no English language edition yet of Vietnam Exquis, une cuisine entre Ciel et Terre" (Editions de la Martinière- April 3, 2014) by Linh Le with photographs by Isabelle Rozenbaum, yet I could not resist asking Linh to share a couple of recipes from the book. A drink first, with my English adaptation of French recipe: Passion Fruit Juice with a Dash of Carrots: Ingredients: Makes 1 Liter (1.05 quart) 2.2 pounds of passion... Continue reading
Posted yesterday at Serge the Concierge
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Things to do in D.C the day after Tax Day After a parade and talks and workshops, DC Emancipation Day (April 16, 2014) concludes with 'Message in the Music', a free concert at Freedom Park...kick off was at 4 pm. "The official DC Emancipation Day Concert, “Message in the Music” will begin at4pm at Freedom Plaza and feature Brian Lenair (4pm to 5pm), followed by performances by Talib Kweli, Raheem DeVaughn, Arrested Development, MC Lyte,... Continue reading
Posted yesterday at Serge the Concierge
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After Chile Lime Coconut Macaroons from Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle by Kyra Bussanich (Ten Speed Press, © 2013), here's a more standard tune. Classic Cream Puffs Intermediate Makes 36 cream puffs I got the idea for gluten-free cream puffs from my friend and mentor Laura Russell, who writes the gluten-free column for the Oregonian. She came up with a tapioca-based recipe for Brazilian cheese puffs, and the dough base reminded... Continue reading
Posted 6 days ago at Serge the Concierge
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Pensive Virginie Blanchet delicately holds Chateau Malescasse (Haut Medoc) 2011 to the camera. Jancis Robinson called the 2009 vintage 'lively and flirtatious'. 50% Merlot. Photographed at Grand Cercle des Vins de Bordeaux tasting in New York (April 10, 2014)... Continue reading
Posted 7 days ago at Serge the Concierge
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Follow-up to Ouzo Mayonnaise Shrimp Cocktail from Smashing Plates(Kyle Books USA, April 2014) by Maria Elia brings together citrus and anise flavors for dessert. Orange and Fennel Seed Ice Cream The flavor of anise features quite heavily in Greek cuisine. Here I’ve used fennel seeds, which have a light anise/licorice flavor and balance perfectly with the zesty orange. The ice cream is delicious served with my Chocolate, Orange, and Anise Tart (page 186). Serves 4–6... Continue reading
Posted Apr 9, 2014 at Serge the Concierge
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With warmer months ahead of us, Cuvee Luke, Saralee's Vineyard (Sierra Foothills) from Davis Family Vineyards will be a great addition to anyone's wine selection. Guy Davis is holding it in his right hand (left of picture, above). In Guy's left hand is his Zinfandel, Old Vines (planted in 1896) also from Russian River Valley. I tasted both wines (and took this picture) at Sonoma in the City wine tasting on April 1, 2014 in... Continue reading
Posted Apr 7, 2014 at Serge the Concierge
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After Vibrant, Young, Proud and Loud, 10 Do's and Don'ts of Tel Aviv by Gili Brenner we land in Nashville for 10 Do's and Don'ts of the city by Matt Bolus, chef of The 404 Kitchen (housed in a former shipping container). Nashville 10 Do's and Don'ts by Matt Bolus: Do's: 1. Hot chicken: Hattie B's consistent flavor plus local beer Bolton's chicken plus fish Prince's, why not, they got a Beard Award 2. Parthenon:... Continue reading
Posted Apr 6, 2014 at Serge the Concierge
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Taking a break from the numerous Pinot Noirs offered at Sonoma in the City tasting in New York... I enjoyed nice aromatic Gewurztraminer fron Gundlach Bundschu... Continue reading
Posted Apr 5, 2014 at Serge the Concierge
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Bake Bread this Week-End with No Knead Grain and Seed Loaf from Amazing Grains (Kyle Books, US edition, February 2014) by Ghillie James. The “No knead” grain and seed loaf Bar a few good Aussie bakeries dotted around, the bread in Singapore (where I live) is not massively interesting or healthy, so it’s great to have a recipe for a cheat’s loaf up your sleeve. This one is my Swedish friend Anna’s creation, but adapted... Continue reading
Posted Apr 5, 2014 at Serge the Concierge
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I will get a glimpse of what 2013 vintage has to offer at Grand Cercle des Vins de Bordeaux tasting in New York on Wednesday, April 9. "38 top winemakers from the famed Left and Right Banks of Bordeaux, will treat Sommeliers, Wine Buyers and Wine Journalists to an exclusive unveiling of their most prized possessions, ranging from the 2013 “en primeur” vintage (“wine futures”) to the most widely celebrated 2010 and 2011 varietals." Among... Continue reading
Posted Apr 4, 2014 at Serge the Concierge
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You might have read 10 do's and don'ts of Saigon (August 2011) by Linh Le when we shared them. Today, April 3, 2014, marks the official publication in France of her book VIETNAM EXQUIS une cuisine entre ciel et terre (Exquisite Vietnam-a cuisine between sky and earth, Editions de la Martiniere) with photos by Isabelle Rozenbaum... More than a cookbook, it's an exploration of the country that gave birth to this food and people who... Continue reading
Posted Apr 3, 2014 at Serge the Concierge
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Two ladies from Sonoma left their mark on me at Sonoma in the City 2014 wine tasting in New York (April 2) at City Winery. Theresa Heredia smiles with Gary Farrell Rochioli Vineyard Single Vineyard Pinot Noir 2011. She did not have a hand in making it since her first vintage as a winemaker at Gary Farrell was 2012. Ana Keller knows how to win an audience. She proudly holds Rotie, Keller Estate 'Rhone style'... Continue reading
Posted Apr 2, 2014 at Serge the Concierge
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On my way to Sonoma County Vintners 'Sonoma in the City' wine tasting, I just realized it will be first tasting I attend in 2014... ...and first in 4 plus months. (* Map from Sonoma County Vintners website...) Continue reading
Posted Apr 2, 2014 at Serge the Concierge
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Poisson d'Avril No fish is too big to fry, bake, broil, on April 1st. Continue reading
Posted Apr 1, 2014 at Serge the Concierge
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Finally sun is out and it feels like Spring. Let's celebrate with Greek flavors courtesy of Smashing Plates (Kyle Books USA, April 2014) by Maria Elia. Maria recently made her U.S debut as executive chef of Jimmy's Restaurant at Landing Resort & Spa in Lake Tahoe. Ouzo mayonnaise Shrimp cocktail Serves 4 14oz cooked jumbo shrimp, shell on 3/4 cup Ouzo Mayonnaise (see opposite) 2 tablespoons chopped fresh tarragon or dill 1 tablespoon lemon juice... Continue reading
Posted Mar 31, 2014 at Serge the Concierge
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Most of what, if not eveything, you wanted to know about smoking, hogging and flavoring meat, shall be found in Smokin' in the Boys' Room: Southern Recipes from the Winningest Woman in Barbecue (Andrews McMeel. April 8, 2014) by Memphis Barbecue Co Melissa Cookston. Smoke and chutney is on the menu for this first excerpt. Smoked Pork Loin with Blackberry Chutney Serves 3 to 4 I spent many a summer day crawling through weeds and... Continue reading
Posted Mar 29, 2014 at Serge the Concierge
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Feria means fiesta in southern France so it is a good bet that Arles will stay up for 3 days during Feria de Paques 2014 (April 18-21). Besides corridas, cow races for amateurs are also on the menu, be agile, alert and ready to run if you think of participating. Full program is Available Online (in French only). Continue reading
Posted Mar 28, 2014 at Serge the Concierge
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Caramel and Chocolate maker Henri Le Roux gives Swiss specialty Florentins cookies a French twist and includes them to his Spring 2014 offerings. From Ble Noir-Crepe Dentelle to Ginger and Salted Butter Caramel to Honey Cherry, I am sure they will grace many cupboards...not for long...until they get devoured. (* Image courtesy of Henri Le Roux) Continue reading
Posted Mar 28, 2014 at Serge the Concierge
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David Pilling new book Bending Adversity: Japan and the Art of Survival (Penguin Press, March 2014) offers the author's take on contemporary Japan and how it strives to recover from challenges like its ageing population and natural disasters like the March 2011 earthquake. Title is based on an old proverb. Japanese equivalent of making lemonade out of your lemons. Read an Excerpt here... Flexing brain and muscles for Tokyo Thursdays # 282 Previously: Get 21... Continue reading
Posted Mar 27, 2014 at Serge the Concierge
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Sketching is not limited to painters, sculptors and architects as Ferran Adria 'Notes on Creativity' shows. Work is out in book form as Ferran Adria: Notes on Creativity (The Drawing Center, 2014). "This publication accompanies the first major museum exhibition in the world to focus on the visualization and drawing practices of master chef Ferran Adrià. His complex body of work positions the drawing medium as both a philosophical tool--used to organize and convey knowledge,... Continue reading
Posted Mar 27, 2014 at Serge the Concierge
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Allergic to dairy or just taking a breather from it, Almonds Every Which Way, More than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes (Da Capo Lifelong, March 2014) by Cheeky Kitchen Brooke McLay offers alternatives. This second excerpt (first was Creamy Almond Butter and Honey Apple Dip ) will work if your food profile is dairy-free, gluten-free, paleo, vegan, vegetarian...long list... One-Bite Vanilla Almond Butter Cups (Dairy-free, gluten-free, paleo, vegan, vegetarian) These... Continue reading
Posted Mar 27, 2014 at Serge the Concierge
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A new favorite red on my dinner table is Les Petits Grains, St. Nicolas de Bourgueil 2012, not far from Saumur in the Loire Valley. It is 100% Cabernet Franc as all wines from St. Nicolas de Bourgueil appelation are. Grapes for this easy drinking red by Frederic Mabileau were harvested by hand and certified organic. 12.5% alcohol. Selected for U.S market by Jon-David Headrick Selections... Continue reading
Posted Mar 26, 2014 at Serge the Concierge
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When in New York's NoMad (NOrth of MADison Square Park) head to Lulu & Me restaurant and taste this recipe where it was created. Otherwise give it a try at home. Lulu’s Miso Salmon Ingredients 6 6 oz. skinned filet of Scottish or North Atlantic Salmon Miso Butter ¼ lb. unsalted butter at room temperature ¼ lb. white miso paste 1 tbsp. honey ¼ tsp. sesame oil Mushroom Broth 3 qt water 1 ½ qt... Continue reading
Posted Mar 26, 2014 at Serge the Concierge
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Having a spring break of sort this week gives me a chance to catch up on office work and (more fun) register for upcoming wine events in New York City. First in line, is Sonoma in the City which after stops in Los Angeles and San Diego brings 200 wines from 16 AVA's (American Viticultural Areas) to New York on April 2, 2014. Among the producers present are Anakota & Cenyth, Benovia Winery, Flowers, Gary... Continue reading
Posted Mar 25, 2014 at Serge the Concierge
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There's a whiff of 60's Psychedelia and Fashion (think Sandy Shaw) in chocolier Thomas Haas (Vancouver) Easter Eggs (and more) collection for 2014. At least with dots, flowers and waves of color that would not be out of place in era's light shows, of 3 eggs below. They are offered as "Surprise Easter Eggs — The delicate, ornate shell of each of these delicious, handcrafted eggs hides a secret — an assortment of chocolate surprises... Continue reading
Posted Mar 25, 2014 at Serge the Concierge