Luxist

Open Table Launches Private Dining Pages

Deidre Woollard — Wed, 11 Nov 2009 21:02:00 EST

Filed under: Dining

Booking your holiday party just got a bit easier. OpenTable, the popular online booking service now has private dining pages to make it easier to find a place to hold your next party or private event. The Private Dining pages allow you to browse hundreds of listings, filter by neighborhood, price or cuisine type, and see capacity numbers and view photos of private dining rooms and other event spaces. Once you've narrowed down your choices to a few places you fill out a contact form for each restaurant and someone from the restaurant can answer all your questions. The service is currently available in Boston, Chicago, Los Angeles, New York, San Francisco, and Washington, D.C. with more cities to come.

Open Table Launches Private Dining Pages originally appeared on Luxist on Wed, 11 Nov 2009 21:02:00 EST. Please see our terms for use of feeds.

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Margarine or Butter: Which is Healthier?

Carrie Coolidge — Wed, 11 Nov 2009 14:02:00 EST

Filed under: Dining

Which is healthier? Margarine or butter? Liquid margarine is a healthier option, but if truth be told, neither is very good for you.

Butter contains saturated fat, while nearly all margarines contain some saturated fat and trans fatty acids. Recent studies on the potential cholesterol-raising effects of trans fatty acids have raised public concern about the use of margarine. On the other hand, butter is unhealthy because it is made from animal fat and contains cholesterol and high levels of saturated fat.

Since most margarines are made from vegetable oils, they contain no cholesterol, says the Mayo Clinic's Martha Grogan, M.D., a consultant in the Division of Cardiovascular Diseases and assistant professor of medicine at Mayo Medical School. "Margarine is higher in 'good' fats, which are polyunsaturated and monounsaturated, than butter is," she adds. "These types of fat help reduce low-density lipoprotein (LDL), or 'bad,' cholesterol, when substituted for saturated fat."

Still, not all margarines are created equal. "Some may even be worse than butter," warns Grogan.

Indeed, margarines are processed using a method called hydrogenation, which results in unhealthy trans fats. In general, the more solid the margarine, the more trans fatty acids it contains. In other words, stick margarines usually have more trans fats than do tub margarines, which are softer. Like saturated fats, trans fats increase blood cholesterol and the risk of heart disease. In addition, trans fats can lower high-density lipoprotein (HDL), or "good," cholesterol levels.

The American Heart Association recommends using soft margarines (liquid or tub varieties) over harder stick forms. Look for ones that have "zero grams of trans fat" on the Nutrition Facts label. The more liquid the margarine, the less hydrogenated it is and the less trans fatty acids it contains.

Butter is unhealthy because it is rich in both saturated fat and cholesterol. It is potentially a highly atherogenic food, too, which means it is a food that causes the arteries to be blocked.

When selecting a margarine, look for ones with liquid vegetable oil as the first ingredient. Even better, choose "light" margarines that list water as the first ingredient, because these are even lower in saturated fat, advises the American Heart Association. Look for margarines that have the lowest trans fat content possible and less than two grams total of saturated plus trans fats. Manufacturers are required to list saturated and trans fats separately on food labels. Margarines fortified with plant sterols (made from soybean and pine tree oils) can help reduce LDL cholesterol levels by more than 10%. The amount of daily plant sterols needed for results is at least two grams. The American Heart Association recommends foods fortified with plant sterols for people with levels of LDL cholesterol over 160 milligrams per deciliter (4.1 mmol/L).

If you don't like the taste of margarine and don't want to give up butter completely, consider using whipped butter or light or reduced-calorie butter, advises Grogan. There are also spreadable butters with vegetable oils added. Per serving, these products have less fat and calories than regular butter. The important thing is to use these products in small amounts - just enough to add flavor to the foods you're eating, she adds.

Margarine or Butter: Which is Healthier? originally appeared on Luxist on Wed, 11 Nov 2009 14:02:00 EST. Please see our terms for use of feeds.

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Warm Weather And Raw Oysters Don't Mix

Deidre Woollard — Wed, 11 Nov 2009 02:01:00 EST

Filed under: Dining

Oyster lovers in the deep South are fuming over a potential FDA policy that would require Gulf Coast oysters harvested in April through October to be treated before sale for raw consumption. While the FDA says it is trying to prevent deaths to the potential consumption of deadly bacteria, restaurant owners and oyster lovers says that the government is nosing in where it doesn't belong.

Oysters are a huge part of life in Louisiana. Fresh oysters on the half shell eaten at the raw bar aren't just a delicacy but a tradition. But the FDA says that 15 people each year die from the Vibrio vulnificus bacteria and warm weather oysters are more likely to carry this deadly bacteria. Oysters can be treated with a bacteria-fighting technology but critics of the policy, which would go into effect in 2011, say that the treatments are expensive and there are too few of the oyster treating machines in place in the area. The price of treated oysters could skyrocket.

There is also a fear that the sterilized oysters don't have the same intensity of flavor as the untreated ones. Methods including soaking the oysters in hot and cold water baths, using a water pressure treatment, freezing or even irradiation. The FDA says that oysters treated with all these methods are safe to eat but all the processes except irradiation kill the oyster which takes away a bit of the naughty thrill of eating live shellfish.

Oysters are important to the Louisiana economy. Around 3,500 people are employed in the industry in the state. The LA Times reports that it has a $318-million annual impact on the economy and provides a third of the nation's oysters. Federal officials have said that Louisiana can regulate what goes on within its own state, the FDA only regulates food that passes over state lines.

Those who have seen the deadly effect of the vibrio bacteria feel that the raw oyster ban is a simple and necessary precaution but it's hard to convince the shuckers and longterm consumers of the need to change what they have always done.

Warm Weather And Raw Oysters Don't Mix originally appeared on Luxist on Wed, 11 Nov 2009 02:01:00 EST. Please see our terms for use of feeds.

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Four Seasons Restaurant and Glass House Tour Package

Deidre Woollard — Sat, 07 Nov 2009 14:03:00 EST

Filed under: Dining

Architecture lovers and foodies come together in a new package that combines a private tour of the Philip Johnson Glass House site in New Canaan, Connecticut with a three-course dinner at the Four Seasons Restaurant in New York. This exclusive package is available for $400 per person and includes a two-hour tour with access to five Johnson-designed structures - Glass House, Painting Gallery, Sculpture Gallery, Library/Study and Da Monsta - a collection of contemporary art and expansive views of the 47-acre landscape. After the tour guests head to the Four Seasons Restaurant to indulge in a three-course dinner paired with champagne and wines selected by managing partners Alex von Bidder and Julian Niccolini. Guests are responsible for finding their own way there and back.

The restaurant, which first opened in July 1959, is a Modern jewel with furnishings created by Charles Eames, Garth and Ada Louise Huxtable, Eero Saarinen and Mies Van der Rohe and the modern art masterpieces throughout the five dining rooms including works by Roy Lichtenstein, Juan Miró, Pablo Picasso, Jackson Pollock, Robert Rauschenberg and Frank Stella. Eighteen pieces of serviceware along with a selection of furnishings are in the permanent collection of the Museum of Modern Art. The pool room, shown above, was designed by Philip Johnson and Mies van der Rohe.

For more information or to purchase the package, contact Meri Erickson at the Philip Johnson Glass House, 203.594.9884 x5 or meri_erickson@nthp.org. The offer is based on availability, tax and gratuity is inclusive and travel between New Canaan and New York City is not included in the purchase price.

Four Seasons Restaurant and Glass House Tour Package originally appeared on Luxist on Sat, 07 Nov 2009 14:03:00 EST. Please see our terms for use of feeds.

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Orso Restaurant Closing In Los Angeles

Deidre Woollard — Fri, 06 Nov 2009 18:01:00 EST

Filed under: Dining

Celebrity-friendly restaurant Orso Los Angeles becomes the latest restaurant to close. Orso opened in 1989 and its location near Robertson Blvd. and the tree-shrouded smoking-friendly patio have made it a popular film industry haunt. Over the years paparazzi have caught a wide variety of stars including Eric Clapton, Ellen DeGeneres and Sharon Stone dining at the restaurant.

The Italian trattoria serving fare priced at around $25 per entree will close by November 21. Entrees included options like grilled seabass with Sicilian vegetables and garlic-herb butter, veal scaloppine with roasted red peppers, capers and lemon and roasted pork chops stuffed with spinach and fontina with mustard pork sauce. Orso restaurants in New York and London will remain open.

An NY Times article says that Orso Los Angeles began to falter when the Creative Artists Agency and International Creative Management moved into Century City office towers and when the nearby New Line Cinema once a huge client, began deep job cuts. There's no shortage of other restaurants in the area but its always sad to see a restaurant that has survived 20 years in the fickle world of Los Angeles restaurants close down.

There is a spot of good news though. The restaurant may be closing but the space itself may have a new future, LAist reports that restaurant owner Sean MacPherson, who is part of several Los Angeles spots including Bar Lubitsch, Swingers and Good Luck Bar, is listed on a recently submitted alcohol permit for the space.

Gallery: Restaurant Woes

Orso Restaurant Closing In Los Angeles originally appeared on Luxist on Fri, 06 Nov 2009 18:01:00 EST. Please see our terms for use of feeds.

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Luxist Gift Guide 09: Catherine Malandrino for Cointreau

Ariston Anderson — Thu, 05 Nov 2009 19:01:00 EST

Filed under: Decor, Dining, Spirits, Holiday Guides

This holiday season two unique luxury brands Catherine Malandrino and Cointreau, both brought to the States via France, have teamed up to deliver the ultimate gift bottle. Malandrino chose the symbol of the Statue of Liberty, arguably the best thing the French ever gave us, to mark the limited edition Cointreau bottle.

The Cointreau bottle has remained remarkably unchanged for nearly 160 years, making this one of the hottest collector's bottles of the season. Malandrino's romantic bottle remains true to the silhouette, but is dressed in stars and lace, calling to mind the signature detailed cuts and handicraft trims of her ready-to-wear collection.

Cointreau is a must to give our favorite cocktails that slight edge of "Je ne sais quoi" sweet and bitter oranges, making for the most perfect margaritas or cosmopolitans. Bring this luxury gift to your hostess this holiday season to spice up any cocktail hour.

Cointreau Cosmopolitan Recipe
2.5oz Vodka
1.5oz Cointreau
1oz Cranberry Juice
0.5oz lime juice
Shake and strain into a martini glass. Garnish with twist of orange to bring out the flavor of Cointreau.

Gallery: Catherine Malandrino for Cointreau

Luxist Gift Guide 09: Catherine Malandrino for Cointreau originally appeared on Luxist on Thu, 05 Nov 2009 19:01:00 EST. Please see our terms for use of feeds.

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Bouchon Beverly Hills To Open Soon

Deidre Woollard — Wed, 04 Nov 2009 23:01:00 EST

Filed under: Dining

The ramp up has begin for the long-anticipated opening of Chef Thomas Keller's first Los Angeles restaurant, Bouchon in Beverly Hills. Chef Keller now has a total of seven Michelin stars to his credit (three for The French Laundry in Yountville, California, three for Per Se in New York City and one for Bouchon in Yountville). Bouchon in Beverly Hills will feature classic bistro favorites and seasonal offerings as well as a raw bar featuring a wide array of oysters on the half-shell from both the west and east coasts. Bouchon in Beverly Hills will open on November 18, 2009 in the Beverly Hills Gardens building located at 235 North Cañon Drive and is already accepting reservations.

Bar Bouchon, a French wine bar with an extensive wines-by-the-glass selection and small plate offerings will open in mid December 2009 and will be located on the first floor of the restaurant. The restaurant's small plates menu will feature a variety of both classic and seasonal potted foods, salads, charcuterie, cheeses, tartines, sandwiches, caviar and desserts. Vin de Carafe, a Bouchon wine program that brings recognition to local vintners will feature unique selections to showcase wine producers in Southern California. Each exclusive selection is blended specially for the restaurant one barrel at a time to showcase the distinct personality and flavors of the featured winemaker.

Bouchon Beverly Hills To Open Soon originally appeared on Luxist on Wed, 04 Nov 2009 23:01:00 EST. Please see our terms for use of feeds.

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What's in a Name: Understanding the Classifications of Bottled Water

Deb West — Tue, 03 Nov 2009 15:00:00 EST

Filed under: Dining

There has been a proliferation of bottled waters on store shelves and in restaurants. There are differences, whether you can taste them or not, and the industry is tightly regulated by both the FDA (U.S. Food and Drug Administration) and the IBWA (International Bottled Water Association).

The FDA determined standards of identity to help classify the different types of bottled water. A basic summary of the classifications follow:

Spring water which comes from a natural underground source and from which the water flows to the surface of the earth.
Purified water where the water has been produced by a process that is defined by the United States. These processes can include but are not limited to distilling and reverse osmosis.
Mineral water which is described by having naturally occurring dissolved solids (minerals and trace elements) at the minimum rate of 250 parts per million. This means the minerals or other solids can not be added later.
Sparkling water is allowed to have carbon dioxide added or other treatment to retain the same level of carbonation it had at the original source.
Artesian water which is water taken from a specific height above an aquifer.
Well water which is self explanatory, just like our backyards it is water that comes from a hole drilled or bored in the ground.

Soda water, seltzer and tonic water are classified as soft drinks and are regulated differently.

If you think that the different brands of bottled water taste differently it is not your imagination run amok. While many of us are influenced by the design of the bottle itself, if you listen to your taste buds carefully, you might learn to discern which of the bottled waters you prefer and why.

According to industry experts, the mineral content, both amount and types as well as PH, and the level of carbonation effect the taste of a given brand of bottled water. High TDS (total dissolved solids) in mineral water as well as the amount of specific minerals such as salt, may also effect ones perception of the taste. Obviously the size of the bubbles in carbonated water influences the way it feels in your mouth, just as it does in champagne.

Speaking of champagne, a fun idea is to conduct your own bottled water tasting. Look for waters from different regions, aquifers, rain water, mineral waters and even tap water for comparison. The best part is that there is no right or wrong just what you prefer!

What's in a Name: Understanding the Classifications of Bottled Water originally appeared on Luxist on Tue, 03 Nov 2009 15:00:00 EST. Please see our terms for use of feeds.

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London Bankers Are Hungry Again

Tom Johansmeyer — Tue, 03 Nov 2009 07:01:00 EST

Filed under: Dining

I guess everyone has to eat, even in a recession. When the light appears at the end of the tunnel, though, appetites get bigger ... and more discriminating. In London, upscale eateries are seeing the investment banking crowd come back, and the wine is once again flowing. The cities top chefs are still worried about what will happen after Christmas, but for now, they're happy to see their creations gobbled up by the city's financial sector.

Marcus Wareing has had what he calls "a fabulous year." The waiting list keeps getting longer, and he says, "There's a good vibe." Tristan Welch's Launceston Place is seeing more wine flow, and demand is picking up. Pearl's Jun Tanaka remains cautious, "We'll really know in the first quarter 2010 if business has returned ... I don't know if it's a trend or a hiccup."

Across the city, there's a mix of optimism and trepidation. Le Gavroche, Wahaca and Le Café Anglais, for example, offer some variation of "Business is good" or "Business is booming, and Gordon Ramsay tells Bloomberg News, "There's an increasing air of confidence, which has been particularly apparent since the beginning of September." Michelle McGuire of The Palm said the restaurant had its busiest week three weeks ago since its opening in May, "with record takings." Sam Hart, of Fino, Barrafino and Quo Vadis, on the other hand, calls the improvement "fragile."

Nonetheless, this is a far cry from the angst that characterized the fine dining world a year ago. When people start to eat well, you know that things are turning for the better.

London Bankers Are Hungry Again originally appeared on Luxist on Tue, 03 Nov 2009 07:01:00 EST. Please see our terms for use of feeds.

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Where The Wild Things Are Dinner Menu

Deidre Woollard — Sun, 01 Nov 2009 14:02:00 EST

Filed under: Dining

Dinner and a movie takes a new twist at the a/k/a a bistro in St. Helena, California. The movie "Where the Wild Things Are" will be screened at the local Cameo Cinema and the bistro has created a dedicated WIld Things menu. The movie inspired menu includes freshly pulled made to order warm mozzarella with pickled wild mushrooms, roasted pearl onions, smoked paprika vinaigrette; a second course of penne with wild boar ragout and warm wild huckleberry clafoutis with lemon verbena sorbet in a wild rice tuile for dessert. This menu costs $35 and will continue every Tuesday until the end of 2009.

The restaurant also offers the Tasty Tuesdays series. Winemakers or winery principals circulate through the dining room chatting with guests, who can sample a flight of three or more of the winemaker's wines for $9 alongside any items from the menu. "The idea is to meet and get to know wine people you may not have met yet," explains owner Robert Simon, "and taste their wares at the same time and spend only a fraction of the published price for that opportunity." In October and November the wineries include Bourassa, Bravante, Turnbull, Broman, Cakebread, Luna and Swanson. The Tasty Tuesday series runs from 6:30 until 8:00 p.m. every Tuesday evening.

The restaurant also offers customers specialties on specific nights: Wednesday is handmade pasta night; Thursday is 'slow food;' Friday is fish and Saturday is coq au vin, although the menu offers a wide range of small and large plates across a modern reading of California bistro cuisine. The restaurant offers unlimited free corkage Sunday - Thursday. The complete menu can be found at www.akabistro.com.

Where The Wild Things Are Dinner Menu originally appeared on Luxist on Sun, 01 Nov 2009 14:02:00 EST. Please see our terms for use of feeds.

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How, and How Not, to Store Bread

Rigel Celeste — Sat, 31 Oct 2009 21:01:00 EST

Filed under: Dining

From toast in the morning to sandwiches at lunch and freshly baked French and Italian loaves served at dinner, bread is a foundation of almost every meal these days. Storage is important if you don't plan to eat the bread immediately after it's baked, but not all breads can be stored the same way if you want to maintain optimal flavor and freshness.

Different breads have different shelf-lives, but as a general rule the more moisture a bread has in it the longer it will keep.

1-2 days French and Italian loaves
2-3 days White, Wheat, and Sourdough
3-5 days Rye breads

Bread Storage Basics:

Breads with a hard, crispy crust should be stored in paper.
Breads with a softer crust and more moisture should be kept in a plastic bag or other airtight container.
All bread should be kept in a cool, dry place.
Bread should never be kept in the refrigerator (actually makes it go stale faster)
Bread should be allowed to sit in the open until completely cool or mold growth will be accelerated
Bread can be frozen and will keep for several months. Just wrap tightly in plastic and freeze.

How, and How Not, to Store Bread originally appeared on Luxist on Sat, 31 Oct 2009 21:01:00 EST. Please see our terms for use of feeds.

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How to Host the Perfect Fondue Party

Rigel Celeste — Sat, 31 Oct 2009 10:01:00 EST

Filed under: Dining

The word fondue comes from the French verb fondre, which means "to melt," and the practice actually originated in Switzerland as a way for both peasants and nobility alike to use up hardened cheese and/or stale bread. Nowadays there are fondue recipes for every course of a meal, from cheese to meat to chocolate, and hosting a fondue party has become a popular and easy way to have a classy social gathering. Fondue can be served as an appetizer, dessert, or even a full 3-course meal.

Cheese Fondue Traditionally cheese fondue is made with a blend of 2 or more cheeses, wine, and perhaps some spices or other seasonings. Offer an assortment of bread, vegetables, and fruit (granny smith apples pair surprisingly well with cheese) cut into bite-sized pieces for a first course, and maybe a light salad or broth-based soup if desired.

Communal Cooking is the center of the main course, along with seasonings and dipping sauces. Cubes of beef, chicken, shrimp, and seafood can be individually seasoned by your guests and cooked at the table (in a fondue mixture of butter, cooking oil, and seasonings) to suit their personal preferences. A variety of dipping sauces can provide even more flavor options, as well as plenty of fresh vegetables and bread for balance.

Chocolate Fondue As a final course anything goes when dipping into chocolate (the sky's the limit!) but one of the most popular choices is fresh strawberries or bananas. Other dipping choices for dessert include squares of cheesecake, brownies, angel food cake, and even marshmallows. Graham crackers and cookies make a nice option as well, along with possibly offering caramel or marshmallow-based dips.

Etiquette
Fondue is a communal experience and although traditionally all guests would eat from and then dip their forks repeatedly into the same pot, today's society dictates a different approach (unless of course you're all family and don't mind). Instead try having guests dip into the pot with the fondue fork and then use a separate fork to slide the bread, meat, or fruit onto a plate before eating it.

Finally, offer a variety of recipes, plenty of items to dip, and don't be afraid to experiment! Part of what makes fondue an interesting experience is the opportunity to blend, mix, and experiment with different flavors and flavor combinations.

How to Host the Perfect Fondue Party originally appeared on Luxist on Sat, 31 Oct 2009 10:01:00 EST. Please see our terms for use of feeds.

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Roman Abramovich Blows $52K At Lunch, Is Decadence Back?

Deidre Woollard — Sat, 31 Oct 2009 00:01:00 EST

Filed under: Dining, Wealth

Do we need a better augury of a renewed global economy than this? TMZ is reporting that our favorite spendthrift Roman Abramovich is at it again. He spent around $52,000 on lunch in New York City at Italian food restaurant Nello's. Abramovich and his party of nine others dined on truffle carpaccio, rigatoni Siciliana, truffle taglioni, filet mignon and more but what really boosted the tab was the wine. The bill which TMZ has obtained shows bottles of Cristal Rosé, Chateau Petrus and Domaine Romanee-Conti La Tache as well as some Johnnie Walker Blue. Apparently, Abramovich and his crew aren't sweets lovers, there's just one lone tiramisu on the list.

TMZ reports that the check had an automatic gratuity of 20 percent, over $7,000 but Roman and crew threw in another $5,000, bringing the tip to 26 percent. Classy move, oligarchs.

Roman Abramovich Blows $52K At Lunch, Is Decadence Back? originally appeared on Luxist on Sat, 31 Oct 2009 00:01:00 EST. Please see our terms for use of feeds.

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Understanding the Basics of Cheese

Rigel Celeste — Thu, 29 Oct 2009 16:01:00 EST

Filed under: Dining

There are literally hundreds of different kinds of cheese in the world, all with different characteristics, flavors, and origins. Many different factors determine how a cheese turns out but some of the most influential are what kind of milk is used (cow, sheep, or goat), how it's prepared, and how long the cheese is aged. As a general rule, the longer a cheese is aged the more aromatic and flavor-intense it is. Here's a guide to just a few of the world's most popular cheeses and what makes them unique.

Cheddar One of most widely used cheeses here in the States, cheddar cheese is made from cow's milk and was first 'born' in England in a little village called Cheddar. It comes in mild, medium, and sharp varieties and can be off-white to dark orange in color.

Blue Cheese is a white cheese with unique blue/black spots and veins in it that are the result of mold. Made from a combination of sheep, goat, and cow's milk, blue cheese has a both a strong smell and a very strong flavor -- for many it's an acquired taste.

Swiss Originating in Switzerland, Swiss cheese is unique for its 'eyes' which are the holes left by bubbles that form during the aging process. The larger the 'eyes' the more intense the flavor.

Feta originated in Greece and is made with a combination of sheep and goat's milk. It's a white, soft or semi-firm cheese that is aged for several months and has a mild to strong tangy flavor.

Asiago cheese hails from the Asiago High Plateau in Italy (at least originally) and has a full, nutty-flavor. It comes in two main varieties, Fresh Asiago made from whole milk and Asiago d' Allevo made from part-skim milk and aged much longer.

Brie is a soft, light white to yellow cheese with a thick, somewhat tasteless, edible rind. It originated in France and is traditionally made with raw milk, meaning true Brie is not available in the United States due to pasturization laws. Many pasteurized varieties are available, however, and are usually enjoyed sliced with fruit or bread.

Limburger Perhaps most famous for its "stinkiness," Limburger cheese originated in Belgium (before becoming popular in Germany) and gets its trademark odor from bacteria living in the rind. The cheese itself, made from cow's milk, has a mild tangy flavor and is often enjoyed with beer.

Have another cheese you'd like to know more about? This website has an easy-to-navigate alphabetical guide.

Understanding the Basics of Cheese originally appeared on Luxist on Thu, 29 Oct 2009 16:01:00 EST. Please see our terms for use of feeds.

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Knowing Your Truffles: A Guide to Colors, Regions, and Flavors

Rigel Celeste — Tue, 27 Oct 2009 21:02:00 EST

Filed under: Dining

Truffles are prized for their distinct flavor and scarcity, and have long been associated with fine dining and upper class society. There are as many as 70 varieties of truffles known around the world, each with their own unique set of characteristics and qualties.

Italian White Piedmont Truffle Found almost exclusively in the mountains and foothills of northern Italy and Yugoslavia, Italian white truffles are some of the most prized of all the truffle varieties and also usually the most expensive. They grow alongside Poplar, Beech, Hazelnut, and Oak trees and are light beige in color when fresh with a distinct peppery quality.

French Black Perigord Truffle Originating in the oak forests of the Perigord region of central and southwestern France, black truffles can now be found growing in Spain, Australia, and even the United States. Also on the list of the most valued truffles, they have a black or dark blue exterior when fresh and a pungent, earthy scent.

Oregon Truffles Available in white, brown, and black varieties (each with their own unique characteristics) they are found in the Pacific Northwest and are usually associated with stands of Douglas Fir trees. The Oregon Brown Truffle especially has a strong garlic odor.

Burgundy/Summer Truffle Originally from France, Italy, and Spain but now also found in Sweden and New Zealand, Summer Truffles are most abundant in the mid-summer months and have a light scent with a black or burgundy exterior and a much lighter interior.

Chinese Truffles are native to Southern China, have a fairly mild aroma, and are usually less expensive than other varieties.

Desert Truffles are also sometimes called 'lightning truffles' because of their fast growth habit after a rain. Found in Africa and the Middle East, they grow just under the sand after a thunderstorm alongside the roots of rock roses.

Knowing Your Truffles: A Guide to Colors, Regions, and Flavors originally appeared on Luxist on Tue, 27 Oct 2009 21:02:00 EST. Please see our terms for use of feeds.

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Le Bernardin Launches Wine Club

Deb West — Tue, 27 Oct 2009 20:02:00 EST

Filed under: Dining, Wine

Eric Ripert, the chef/owner of the New York restaurant Le Bernardin, along with his wine director Aldo Sohm, has introduced the Avec Eric Perfect Pairings wine club.

Ripert is the host of a new show for PBS, Avec Eric, in which he explores his own vision of why we cook and where he finds his inspiration. Sohm, who oversees Le Bernardin's wine collection of over 15,000 bottles, recently received the 2009 James Beard Award for "Outstanding Wine Service" and was named "Best Sommelier in the World" in 2008 by the Worldwide Sommelier Association. Sohm is the first representative from America to win this title. Le Bernardin holds three stars from the Michelin Guide ,and has maintained its four-star rating from The New York Times for over 20 years.

In an interesting twist, the wines were picked with specific recipes from the chef in mind. Each month, Ripert and Sohm choose two bottles of wine for their members with the intention of pairing them with recipes inspired by his new series. The members will receive the recipes, as well as the wines, in addition to detailed tasting notes written by Sohm. Members also gain access to monthly online videos of the duo explaining each pairing. The wines are a mixed selection of reds, whites and sparkling chosen to complement the proposed dishes.

Ripert feels strongly that great food does not need to be complicated or intimidating for the home chef. Each show starts out with a trip to a vineyard, farm or four-star kitchen but finishes with the chef in his home kitchen demonstrating recipes for the home cook and enjoying the perfect glass of wine to accompany his meal. A Votre Sante!

Le Bernardin Launches Wine Club originally appeared on Luxist on Tue, 27 Oct 2009 20:02:00 EST. Please see our terms for use of feeds.

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What Is Foie Gras?

Lisa Palladino — Mon, 26 Oct 2009 19:02:00 EST

Filed under: Dining

Foie gras (pronounced ˈfwä-ˈgrä, French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened, typically through gavage (force-feeding) corn. It is a delicacy in French cuisine. Foie gras' flavor is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and often is served as an accompaniment to another food item, such as steak.

France is the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China. Gavage-based foie gras production is controversial and considered by some to be cruel. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras.

What Is Foie Gras? originally appeared on Luxist on Mon, 26 Oct 2009 19:02:00 EST. Please see our terms for use of feeds.

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Martha Stewarts Offers Thanksgiving Turkeys

Deidre Woollard — Mon, 26 Oct 2009 14:01:00 EST

Filed under: Dining, Celebrity Shopping

The Martha Stewart branding train is rolling on with a new food line just in time for Thanksgiving. Martha Stewart Living Omnimedia, Inc.has partnered with The Hain Celestial Group, Inc. to introduce a new Martha Stewart-branded food line that includes poultry from Plainville Farms, baking mixes from Arrowhead Mills and dried pastas from DeBoles. The Martha Stewart-branded products will launch with a line of fresh and frozen vegetarian-fed and antibiotic-free turkeys from Hain Pure Protein's Plainville Farms in time for Thanksgiving 2009. In a press release Stewart said, " I'm delighted to be offering consumers antibiotic-free, vegetarian-fed turkeys that are moist, tender, and absolutely delicious." The Martha Stewart website already has a place where you can order the bird online for $69.99 for a 12-pound bird. You can also download Martha's Turkey 101 guide should you need additional help. Add in some Martha table linens and Martha Stewart-branded wine and it's a very Martha Thanksgiving.

Martha Stewarts Offers Thanksgiving Turkeys originally appeared on Luxist on Mon, 26 Oct 2009 14:01:00 EST. Please see our terms for use of feeds.

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Moment of Luxury Now in Season 2

Lisa Palladino — Sun, 25 Oct 2009 11:01:00 EST

Filed under: Decor, Dining, Journeys, Art

About a year-and-a-half ago I highlighted a great PBS show, Moment of Luxury With Bill Stubbs. The show is back for Season 2, and episodes began airing on October 1. (I regret not getting this information out there sooner...catch up with Season 1 online; if we're lucky, Season 2 episodes will appear soon!)

Stubbs, recognized by Architectural Digest on its list of top 100 designers, makes the experience of "luxury" -- excellence, comfort, and high quality -- accessible to Americans on any budget by offering tips on how to bring good, yet affordable, living into their homes and lives through home design, food, culture, and art.

"Our message that luxury does not have to be a fabulous home or an expensive piece of jewelry ... it can be a lush garden, an embroidered pillow, or a simple cup of tea ... has resonated with viewers," says Stubbs. "We are delighted to be back for a second season to continue our search for those places, people, and things that inspire me the most and to offer our viewers the tools to apply these secrets for affordable luxurious living."

This season, Stubbs finds luxury close to home in the United States and Canada. Filmed in high definition, the series brings Stubbs' design philosophy to life in 13 half-hour episodes. Take a look at some highlights of the series after the jump.

Continue reading Moment of Luxury Now in Season 2

Moment of Luxury Now in Season 2 originally appeared on Luxist on Sun, 25 Oct 2009 11:01:00 EST. Please see our terms for use of feeds.

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What are Truffles?

Carrie Coolidge — Sun, 25 Oct 2009 10:02:00 EST

Filed under: Dining

Truffles are among the most expensive and prized delicacies on earth. A member of the fungi family, they are incredibly expensive because of their scarcity. In fact, it is not unheard of for large ones, which are extremely rare, to command six figure prices.

Typically roundish but lumpy in appearance, they have an intense flavor. They are typically used sparingly, due to their strong earthy flavor, but also because of their expense.

In Europe, specially-trained truffle dogs and pigs, both of which have a keen sense of smell, are used to locate mature truffles buried underground. The fungus that makes truffles can only survive and thrive in certain soil conditions and have symbiotic relationships with the roots of specific species of trees. The fungus attaches itself to a tree root, typically oak, beech, hazel or birch, and produce one truffle per year. The aroma and flavor of truffles differ, depending on the type of tree where they grew.

Prized truffles include the French black truffle, which is found in the Périgord region of southwest France. Italy is known for its white truffles, many of which are from the Piedmonte and Umbria regions.

What are Truffles? originally appeared on Luxist on Sun, 25 Oct 2009 10:02:00 EST. Please see our terms for use of feeds.

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