May 01 , 2008 - Making Butter in Vermont

A recent trip to Vermont afforded me the pleasure of learning how to make one of the state’s premier products – homemade, pure, creamery butter.  My dear friend, the “Hippie Martha Stew-art” showed me just how easy it is to make – the only catch is having fresh raw milk.  Currently the FDA does not allow the sale of raw milk and has left regulation up to individual states.  Vermont, being a dairy state, is lenient on this issue.  (more)

April 04, 2008 - The Food Movement

Food in America is a big deal.  Foodies are everywhere!  These days we have a dedicated food television network, celebrity chefs, fancy markets, glossy magazines, restaurants of every imaginable cuisine, and world wide online access for just about any food item you desire.  In all this we hear lots of talk about Real Food along with terms like organic, slow, seasonal, local, green, etc.  So just what do all of these words really mean?  Here is a short guide to Real food lingo to help clear up some of the confusion. (more)

May 04 , 2008 - Winemaking in Vermont

Out of the bright pink shroud, a 5-gallon jug of beautiful purple wine immerged, ready for me to observe the complex bottling process first hand.  I was participating in the bottling of Le Vieux Chateau de Long Gone John Pinot Noir, vinted and bottled in Athens, Vermont.  Winemaker, LG John has been at this business for over 4 years now and has his process down pat.  HMS and I were delegated our duties and we stood ready while LGJ siphoned the wine to start the flow of the lovely burgundy liquid into the sterilized bottle.  I handed off the bottles, while HMS corked and labeled.  It all went like clockwork and soon 30 bottles of rich dark wine were standing on the counter. (more)

March 28, 2008 - Favorite 2007 Wines From SS and JJ (more)

March 21, 2008 - Try Something New

Here is a handy listing that groups wines by style. If you have had one wine from the group and liked it, you can choose something new and still have a general idea what it might be like. It is fun to experiment and with over 4000 different varietals to pick from--the choices are endless. All those unfamiliar foreign names can be a little intimidating, so here are a few to get you started. (more)

March 28, 2008 - Favorite 2007 Pairings from SS and JJ (more)

March 11, 2008 - Educating Your Tongue: an ongoing series about tasting foods and wine

The human tongue can detect four basic categories of flavor - sweet, salt, bitter and sour.  There is a fifth flavor called savory--or by the Japanese word umami--that should also be included.  Here is a quick reference listing that tells about these flavors and how they connect with wine. (more)

April 14 , 2008 - The Pantry List

When creating recipes and for improvisational cooking, it is always helpful to maintain to good pantry.  Replacing items as you use them or consulting a list before shopping assures that you will have whatever you need.   With a well stocked pantry it is often fun just to open to door and cook from what is on hand.  Here is a basic list that applies to most of the recipes on the site.  Combined with the Herbs and Spices list, you will have a pantry stocked with all the basic supplies.  These lists are excellent shopping or inventory. (more)

April 14 , 2008 - Pots and Pans

What’s a kitchen without pots and pans?  For the longest time I cooked with leftovers from my Mom’s arsenal and cheapies from Booboomart.  It wasn’t until I became more “serious” about cooking that I started investing in good cookware.  I didn’t realize what a difference heavy, well designed pots and pans could make.  Not only do they provide ease in preparation, but they produced foods that are cooked correctly with a minimum of burning or sticking.  It is easy to invest thousands of dollars in kitchen gear, but a few well chosen items are all you need.  I have a small kitchen and produce all our meals using only 6 basic pans.  There are many brands to choose from, but always select well balanced pans with heavy, flat bottoms and heat resistant handles.  To maintain the quality of the finishes, especially non-stick surfaces, don’t wash your pans in the dishwasher. (more)

March 11, 2008 - Herbs and Spices

An extremely important element in any recipe, herbs and spices are often relegated to some dark corner of the kitchen.  Aged well past their prime, they add little to the recipes they are used in. (more)

April 10 , 2008 - There is Nothing like Fresh Herbs

Truly, nothing beats the flavor of herbs picked fresh from the garden.  Those poor wilted things in the plastic containers from the grocery don’t hold a candle to sun-warmed, juicy herb leaves right off the stem.  The best thing about growing herbs is that anyone can do it anywhere.  Tiny pots on your windowsill, larger pots on the patio or a small garden plot all are excellent places for herbs to flourish. (more)

 

March 29, 2008 - Book Recommendations from SS (more)

March 11, 2008 - Secret Ingredients: The New Yorker Book of Food and Drink

"A feast of delicious writing on food and drink, seasoned with a generous dash of cartoons" is what the promotional material said for this book, so I decided to sample the offerings.  Just a little nibble in the middle of the afternoon… well, four hours later I was still nibbling and thoroughly enjoying this delightful compendium of essays, humor, memoir and much more.  It was like chocolate, I couldn't wait to get back to the book for more. (more)

April 09, 2008 - California Wine Country: A Pictorial Review

In May 2007 we took our first trip to the Sonoma and Napa valleys of California.  Experiencing the beauty and excitement of that area was the genesis of Phood-Whine.com.  With our emphasis on tasting American wines, California is a continuing inspiration for the pairings we present.  Here is a short pictorial review to give you a flavor of the Wine Country experience – beautiful scenery, abundant vineyards, wonderful wineries, gorgeous gardens, quaint towns and luscious food.  Enjoy! (more)

May 28 , 2008 - Alanas Food and Wine, Columbus Ohio

Taking a break from the home stove, we headed down the street to Alana’s Food and Wine.  This established restaurant occupies an old Victorian era house located just north of the Ohio State University.  The bright colored walls are decorated with a large display of Outsider art and the tables are set with colorful linens.  Warm and friendly, we were happy to sit inside as the brisk north wind made the wonderful front patio area bit chilly for outdoor dining. (more)

April 10 , 2008 - Cameron’s American Bistro, Columbus Ohio

On this venture, the meal started with the Hot and Sour Crab Cake which came with watermelon radish and jicama slaw all dressed in a sweet chili sauce. JJ’s main course was the special, a grilled farm-grown salmon with risotto and green beans combined with seedless red grapes. The salmon was perfectly cooked and complimented by the side dishes.  AW, always a shrimp and pasta fan, ordered their Shrimp Creole Fettuccini. It sported crawfish, crab, and asparagus all combined in a lobster-chipotle cream sauce and finished with dried aged ricotta. This was a fairly large serving, but it disappeared soon enough along with pieces of their tasty bread to scoop up remaining bits of the sauce. The waiter suggested a Turnbull Sauvignon Blanc, which was a little light, but paired well enough with the food. (more)

April 09 , 2008 - Rosendales Restaurant, Columbus Ohio

On our third visit to this lovely Short North restaurant, we were anticipating an exciting dining adventure and were not disappointed.  Rosendale’s excellent wait staff helped us to begin our feast with a delightful appetizer named Ahi Tuna “A La Planca”, after the grilling technique used to cook the salmon.  The tuna arrived artfully presented on a long, slim white plate.  A dollop of mustard ice cream headed eight tiny slices of perfectly prepared rare tuna with a following of pickled cucumber and radish slaw.  The contrast between the smooth tuna, crunchy slaw and cool mustard ice cream really woke up the taste buds.  We finished this unusual and enticing appetizer excited to see what surprises our entrees would bring.(more)

April 08 , 2008 - Tutto Vino Wine Cellar and Bistro, Dublin Ohio

Tutto Vino is a cozy little bistro where you will find warm hospitality and a friendly community of wine aficionados enjoying generous pours and tasty bistro food, all in the company of the genial owner, Raj Hora.  A full bar selection brings you interesting wines from around the world, providing by-the-glass sampling daily along with an on-going schedule of organized tastings, food and wine pairing, and special events.  Weekends will find this little restaurant full of happy folks listening to live jazz, sampling wine and enjoying a tasty selection of small plates, sandwiches, pizzas, and desserts.  Intimate and comfortable, it's kind of like the wine bar version of Cheers. (more)

April 05 , 2008 - Restaurant Reviews - 2007 (more)

March 6, 2008 - House Wine, Worthington OH - A Review

We attended a Thursday evening wine tasting at this new shop in downtown Old Worthington and were greeted with a warm, friendly hello by co-owner Mary Jo Austin.  The bright, cheerful interior was filled with interesting wine displays and a tasting bar surrounded by people.  This shop opened last November and houses a unique wine dispensing system called the Enomatic. (more)

 

Great gift ideas are available at the P-W Store! (more)

Give the gift of music! (more)

Visit the P-W Store for stuff you need to enhance your food and wine experience. (more)

May 12, 2008 - Interview with Richard Rosendale, Chef at Rosendales Restaurant in Columbus, Ohio

Born in Pennsylvania, Chef Rosendale's Classical Training has taken him to Northern Italy, Germany, Luxembourg, Switzerland and some of the finest kitchens in the United States. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs that resulted in very little time off. Chef Magazine recently referred to him as "A New Breed of American Chefs"…. an amalgam of different generations and philosophies from within the industry. Also, he is the former Chef de Cuisine of the Prestigious Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV. The restaurant received numerous accolades and awards under his watchful eye. His duties there also included assisting in the supervision of 165 Chefs and 2,000 employees. (more)

February 08, 2008 - Interview with Mark Lyon, Winemaker for Sebastiani Vineyards & Winery

Mark Lyon joined the 100-year-old wine making tradition at Sebastiani Vineyards & Winery soon after his graduation from University of California at Davis in 1978. As an innovative wine maker, he has created many award-winning wines in his almost 30-year career with Sebastiani. In 2005 he received high accolades, winning the Distinguished Alumni Award from UC Davis’ Viticulture and Enology Department. He also was named “Winemaker of the Year” by Restaurant Buyer’s Guide. (more)