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Cooking from the Farmer’s Market by Jodi Liano, Tasha De Serio and Jennifer Maiser
Published by Weldon Owen and Williams-Sonoma
2010, 271 pages
A trip to the farmer’s market is a feast for the senses – vibrant colors and the heady aroma of fresh produce bring out the impulsive produce shopper in all of us. So, what do you do with that quince once you take it home? Cooking from the Farmer’s Market, the latest offering from Williams-Sonoma, makes it easy to navigate the market and provides in-depth information on buying and preparing your new-found treasures (aprium, anyone?).
Unlike many cookbooks that tout “easy to prepare” recipes, this one provides unexpected yet elegant dishes that appeal to your inner gourmand. The cherry section includes not only a recipe for sour cherry pie but also a tasty crostini with smoked duck and cherry relish. The prosaic lemon is caramelized and served with sautéed snapper filet. There is even a fresh update on a Brady family favorite – sautéed apples and pork chops.
The two main sections, of the book fruit and vegetables, are further broken down by type (squash, melons, etc). A handy chart outlines all of the featured produce along with the peak season for each – taking the fear out of a trip to the market in winter. Clear, precise instructions (including metric conversions) are perfect for the novice cook. There is even a “techniques” section to take the mystery out of “segmenting citrus” or “paring tough stalks.” So, pack up your reusable bags, head to the farmer’s market and pick up a rutabaga. With this book, you won’t regret it.
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Asian barbecue brings to mind smoky Korea Town restaurants and youthful forays to Benihana but leave it to the folks at Fatty Crab to reinvent the style. At Fatty ‘Cue, their newest outpost in Brooklyn, they have combined refined Asian flavors with down-home American barbecue. The result is culinary brilliance.
Tucked into a side street in Williamsburg, the outside is reminiscent of a PBR swilling dive bar. Entering into the front room your initial impression is confirmed with hipsters downing their “Recession Special” – a shot of whiskey, a shot of pickle juice and, yes, a PBR tallboy. A narrow hallway in the back leads into a brick multi-story room with wooden tables and crowned with a pig chandelier. For those with al fresco dining inclinations, there is an inviting outdoor deck as well.
Tempting though a tallboy might be, we went straight for the cocktail menu and found some gems. The South 6th, made of cucumber, Thai basil, lemon, ginger ale and either gin or vodka (our choice), is a refreshingly tart summer treat. The Stone Julep, a traditional mint julep made with peach, apricot and nectarine, turned out to be a perfect accompaniment to Fatty ‘Cue’s smoky fare. Yes, we consumed more than one of each.
We were delighted to see the whole pig special on the menu but joy turned to woe when our adorable waiter informed us they were out of it – and it was only 6:30. Our quest for pork continued on the “snacks” portion of the menu with the ‘cue coriander bacon served with a steamed yellow curry custard. The bacon was juicy with just the right amount of smoke but the yellow curry custard was worthy of a star turn in itself – rich yet delicate with a curry kick.
Ribs are a must at any barbecue spot and we found them in the “specialties” section of the menu. Meaty, tender, heritage pork ribs are cooked in a smoked fish and palm syrup. My dining companion, noted for her delicate use of a fork in almost all situations, sucked those ribs dry.
Having suffered at the hands of my mother’s sad attempts at a Passover brisket, I generally shy away from the stuff but took a chance here. Moist and smoky, it is served with chili jam, aioli, and red onion. Wrapped in bao, an Asian steamed bread (think steamed buns at a dim sum place) and dipped in bone broth it is a heavenly variation on a french dip. Order more bao. Trust me, you want it.
The dessert menu is fairly limited and we opted for the pie of the day because who could resist a smores pie? Topped with cream, it was worth every calorie. A warning to all of you caffeine addicts: Fatty ‘Cue doesn’t serve coffee so don’t get too excited about an after dinner espresso.
Fatty ‘Cue brings food as it is prepared so this might not be the place if you are looking for a formal dining experience (as if the décor and finger-friendly food weren’t enough hints). In spite of this, I found the service to be fantastic. So often, restaurants with hipster cred tend to hire ultra-cool servers – too cool to actually serve. Not to cast aspersions on my servers’ hip quotient, but the wait staff was genuinely nice. They checked on our table on a regular basis and kept us updated on the status of the food.
The only real downside is that Fatty ‘Cue doesn’t take reservations. So, if you don’t want to stand around pounding tallboys for a couple of hours, get there early.
Fatty ‘Cue
91 South 6th Street, Brooklyn
718-599-3090
Open: Sunday – Wednesday 5PM – Midnight
Thursday – Saturday 5PM- 4 AM (Kitchen closes at 2)
Brunch Saturday and Sunday noon- 4PM
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Last week, the Lucky Rice Festival held its Grand Feast of Asian Flavors at the Mandarin Oriental Hotel overlooking Central Park. Filled with New York’s finest restaurants and the New Yorkers who love them, the Festival was a wonderful stroll (or rather elbow given the throngs of people in attendance) through Asian culinary styles. The best thing about these festivals is not the delicacies served up by the acknowledged masters (no disrespect Morimoto) but rather the discovery of new ingredients and new chefs who are often outside of Asian traditions.
My absolute favorite was a torchon of Hudson Valley Foie Gras and duck prosciutto, kabayaki glaze, pickled jicama and yuzu marmalade from Lola in Great Neck. Yep – that’s right– Great Neck. Torchon, French for towel, is a tightly rolled, poached foie gras. It is then sliced into small circles and topped with Kabayaki, a soy-based glaze usually served with eel on Japanese menus. I actually witnessed two women coming back and begging for more of the pickled jicama – it was that good. Chef Michael Ginor not only owns the Hudson Valley Foie Gras Company he literally wrote the book on the subject. He also owns a kosher restaurant, Tel Aviv. Looks like I’m heading out to Great Neck – at least I won’t have to pack a lunch.
Asiate, the Asian restaurant at the Mandarin Oriental presented smoked tofu, miso glazed butterfish and umeboshi (Japanese plum) fondue. This concoction was a wonderful marriage between smoky, buttery and sweet. I’m a little unclear as to where the whole fondue thing fit in since there didn’t seem to be any tiny forks or gooey cheese but frankly I didn’t care.
Setai, a Miami Beach import, served up its version of the Chinese dim sum staple, the steamed bun. Nicknamed the Tongue and Cheek, this bun was filled with veal cheeks, foie gras and truffles and was accompanied by pickled veal tongue and vegetables. I’m a bun purist – pork only – no chicken, no veggies. I make an exception for this one – it was fantastic. Also, here’s a new sentence for me… Yum Veal Tongue!
Many of the restaurants were serving Asian inspired cocktails. Generally, I am a big fan of the adult beverage but nothing here really inspired me and some of it was downright grim. One exception was the sake tasting table which had a great selection of sakes – when you could elbow your way through the crowds.
All in all, the Festival was a great evening. Next year, though, I’ll be sure to get there early and stock up on the sake!
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I’m a huge fan of beer. I’m also a huge fan of brunch. I’ve never thought of putting the two together but that is exactly what the folks at Spitzer’s Corner have done with their revamped brunch menu. Dubbed “brunch for guys” the menu was designed to pair with their extensive selection of beers.
Skeptical about breakfast bubbly that isn’t champagne, I headed down to the Lower East Side. I don’t spend too much time down there because, well, I’m over 40. The area, once the stomping grounds of Eastern European immigrants, has given way to trendy boutiques and bars catering to proto-yuppies. Even Guss’s Pickles, a longtime holdout (and the inspiration for the film Crossing Delancey) has de-camped to Brooklyn along with affordable rents and knishe vendors. I was pleasantly surprised by the area on a weekend morning. It has a hip yet inviting feel that is decidedly missing during the neighborhood’s late night hipster parade.
Spitzer’s pays tribute to the Lower East Side’s history. Named after the dress shop that formerly occupied the space, even its recycled wood wall and floors are made from old pickle barrels. Long communal tables take up most of the front room. I chose a seat at the low ledge lining the floor to ceiling windows that open onto Rivington Street.
You have to love a restaurant where the beer menu is four times the size of the food menu. Sptizer’s proudly boasts an impressive 40 beers on tap and another 40 in bottles. It’s a great selection focused on American microbrews. I was immediately drawn to the first item on the brunch menu – pork belly eggs benedict. In my mind there is only one way to improve eggs benedict and that’s to get rid of that pesky Canadian bacon and replace it with real bacon. The poached egg was perfectly runny. The creamy egg and hollandaise sauce blended beautifully with the smoky, salty pork belly and buttery brioche. David Moon, the manager, was happy to make a pairing recommendation – Ommegang Abbey, a smooth, full-bodied Belgian style dubbel. Like wine, the flavor of the beer completely changed when paired with the pork belly. The saltiness of the dish brought out the sweet, malty flavor of the beer.
Round 2 was the crispy eggs and spinach ricotta terrine. I was dubious as to how an egg could be simultaneously poached and crispy. The eggs are slow poached, coated in panko bread crumbs and fried. The result is a crispy shell surrounding a perfectly poached egg. This is a cooking feat that requires a professional’s deft hand and split second timing. I would never dare try it at home. This little culinary marvel is served atop a spinach, ricotta and cheddar terrine and toasted bread. Oh yeah, there’s a salad too. The cheddar flavor overshadowed the more delicate flavors in the terrine but the kick it provided paired beautifully with the sweetness of the Kelso Nut Brown Lager. I’m more familiar with nut brown ales. The lager provides the same sweet nutty flavor with a lighter body – perfect for eggs.
Sure beer goes well with savory foods but how would it stand up to that brunch stalwart – the pancake? The lemon ricotta pancakes were moist and fluffy although not particularly lemony. With a little rum, the accompanying pineapple mint compote would make an excellent mojito. I would have loved more of it. The maple syrup overshadowed the pancakes while the compote was a perfect complement. I paired it with the Sierra Nevada Harvest Ale. While I enjoyed the beer and the pancakes individually, I probably won’t be mixing the two again. The beer and the pineapple made an interesting combination but it was just too heavy with pancakes. Next time, I’ll stick with a mimosa.
Brunch at Spitzer’s followed by a stroll around the Lower East Side is a great way to spend a Sunday (or Friday or Saturday) morning. I plan to work my way through the rest of the menu – I see truffle mac and cheese in my future. A couple of caveats: Spitzer’s doesn’t take reservations for parties less than 10. The place is packed by one so get there early if you don’t want to cool your heels at the bar. Also, don’t forget your ID. Due to a recent run-in with the city of New York, they card everyone. I was carded on my recent visit and trust me there is no way anyone could confuse this 40-something with an under-age drinker.
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Good food in New York can come in unexpected places – like the Sports Club LA in Rockefeller Center. This is not your generic juice bar and wrap spot. Pulse Restaurant is a full-service fine dining restaurant, now headed up by Chef David Ogren, formerly of Grand Central’s Mediterranean Mecca, Ammos.
Pulse is hidden behind a heavy curtain at the back of the Pulse Café. While the café bustles with the athletically inclined, sipping smoothies and chatting about body fat, the restaurant attracts a more sedate midtown business crowd. Request a seat by the windows overlooking Rockefeller Center – the view during Christmas is spectacular.
Cooking in a health club doesn’t seem to phase Chef Ogren. Since taking over the restaurant in January, he has revamped the menu from Asian Fusion to Mediterranean. With its strong emphasis on olive oil, lemon and seafood, the menu is perfect for both the health conscious and the sophisticated palate. Chef Ogren also has plans to redo the décor, another welcome change. While sporting spectacular views, the décor seems a little cold. The light tile floors, suitable for a health club, seem out of place in the restaurant, not to mention the zebra rugs. Yes, sadly there are zebra rugs.
What the restaurant lacks in ambience, it makes up for with inventive cuisine. The crudo appetizer combines large pieces of raw tuna, jalapenos, capers, sea salt and lemon. The jalapeno flavor, is – dare I say it? – subtle as Chef Ogren uses only the mellow skin of the jalapeno. Another appetizer standout is the baby beet salad. Lovely red beets are served with goat cheese and delicate cress on top of home made peanut butter. The peanut butter is delightful and unlike anything you may pick up in the grocery aisle. More nutty than sweet, it blends beautifully with the beets and the goat cheese. The sweetness in the plate instead comes from the honey shallot vinaigrette which I would gladly eat without the benefit of any greens at all.
Momentarily crushed by the lack of the main course short ribs, I instead opted for the scallops. They came on a bed of roasted cauliflower, brussel sprouts, raisins and pancetta and topped with an ouzo beurre blanc. The scallops were seared to perfection while sweet and moist on the inside. I absolutely adore brussel sprouts and these did not disappoint – crunchy with a delicate green color. The flavors married beautifully and the beurre blanc enhanced the flavors rather than burying them. I tried to re-create this meal at home and failed miserably. While this was light and colorful, mine was just a greasy mess.
My one quibble with Pulse is the service. On my recent trip I had to ask for a water refill three times before it came. Definitely not something I want to have to do post-workout.
Pulse Restaurant is located at 45 Rockefeller Plaza Third Floor New York, NY 10111. Phone is 212-218-8666. Closed weekends.
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El Quinto Pino is undoubtedly the smallest restaurant in Chelsea. Located in a former coffee shop this tapas restaurant opened to great fanfare in 2007, an offshoot of the critical darling, Tia Pol. After several months, the chef, Alexandra Raij, left under a cloud of mystery. The restaurant continued to pack in the Chelsea hipsters but the food lost some of its charm.
In spite of my regular whining about the “good old days” of El Quinto Pino, I was traumatized to find a “closed” sign on a recent visit. Trauma turned to joy when I discovered that the place was only closed for a few weeks and that after some legal wrangling, Chef Raij and her husband, Eder Montero were returning to El Quinto Pino as chef/owners. Following a brief closure to spruce up the place (albeit ill-timed for my dining needs) they have brought back their innovative approach to Spanish cuisine.
While it’s hard to completely remodel a restaurant with only 20 seats, it’s amazing what a new paint job and some more tables can do. The restaurant still maintains its aura of Chelsea gallery chic but it has more of a cozy neighborhood feel – even the staff seems friendlier. Sconces lining the walls bring a warm glow. The more extensive menu is now laid out on a giant blackboard on the far back wall. Wines of the day and assorted cocktails are handwritten on a column rising from the center of the white marble bar. The bar is the centerpiece of the restaurant and my favorite perch for an evening of wine drinking and tapas tasting.
While El Quinto Pino features patatas bravas, croquetas and other tapas staples, the restaurant truly shines with its more inventive dishes. While I have never felt compelled to order fried lamb intestines, I gave them a shot here. They were crunchy on the outside with a firm meaty filling – kind of a liver calamari – but in a good way. Alone, they were a little bland but the accompanying chunky garlic chili vinegar added a flavorful wallop.
Next up was the caldo gallego from the new “menu turistico.” Changing monthly, this menu highlights the regional cuisines of Spain. A cross between a soup and a stew this traditional Galician dish is updated with some sexy new ingredients. Pork shoulder with shaved bacon is served in a bowl of broccoli rabe and white beans. The pork shoulder takes on a smoky sausage-like flavor that blends beautifully with the salty bacon, the firm white beans and the bitter broccoli rabe. The ever-intuitive bartender offered some bread to sop up the savory broth, saving me the embarrassment of having to lick the bowl.
After a couple of glasses of wine, I asked my new best friend, the bartender, for a recommendation. He suggested the squid mangetes pinotxo which would also be a great suggestion for my next Scrabble game. Similar to the caldo gallego, it is a bowl of white beans cooked in squid ink and topped with a piece of grilled squid. I had a bit of buyer’s remorse with the first bite, the beans were mushy and there was a tiny bit of grit in my bowl. However, the flavors really blossomed with my second forkful. The squid ink broth was rich but not heavy – worthy of another round with the breadbasket.
Without a doubt, the highlight of the evening is the uni panini. While sea urchin roe is not generally thought of as sandwich filling, this dish is a marvel. The hot, crispy, butter soaked bread filled with creamy uni is a luscious, decadent indulgence. Mustard oil adds a kick to the slightly salty uni making this hands down my favorite sandwich in New York.
There are a couple of downsides to El Quinto Pino. It isn’t open for lunch and doesn’t take reservations. So, unless you want to hack your way through a room full of black-clad Chelsea denizens, get there early. Grab a seat at the bar, watch the place fill up and graze to your heart’s content.
El Quinto Pino is located at 401 West 24th Street, (212) 206-6900.
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Left to right, Daniel Boulud, James Kent, Thomas Keller, Tom Allen, Jerome Bocuse. Photo by Keith Ferris.
On Saturday, February 6, 2010, James Kent and his commis Tom Allan both of New York’s Eleven Madison Park won the honor of representing the United States in the 2011 Bocuse d’Or championship in Lyon, France. The competition, held at the Culinary Institute of America in Hyde Park, NY, brought together 12 of America’s best up-and-coming chefs to create two dishes: one fish and one lamb each accompanied by elaborate side dishes. The chefs had five and half hours over two days to prepare their meals which were judged by an all-star panel of chefs including Daniel Boulud and Thomas Keller among others.
The competition was held in the gymnasium of the CIA in an atmosphere reminiscent of the NCAA championships. The capacity crowd cheered on their favorites with cowbells and, not surprisingly, pots and pans. Between rounds, adoring CIA students swamped the celebrity judges for autographs on hats, books and in some cases, body parts. Chef Gavin Kaysen of Café Boulud (and former Bocuse d’Or competitor) and Kelly Choi of Top Chef Masters served as ringmasters – tough duty for a competition lasting over 10 hours. Chef Kaysen admitted to missing the competition and even teased that he might be back to compete.
For Chef Kent, the hard work is just beginning. He starts a one-year training program culminating in the championships to be held January 25-26, 2011 in Lyon. According to renowned Chef Andre Soltner who will serve as one of the chef mentors, his job will be to keep Chef Kent “modest.”
Chef Kent won with two stellar presentations: Scottish “Label Rouge” Salmon Pavé with Leeks, Osetra Caviar and Sauce Fumet Blanc garnished with: Roulade with Alaskan King Crab, Relish of Cucumber and Meyer Lemon; Chilled Mousse with Tartare and Roe; Pickled Heirloom Beets with Crème Fraiche, Dill and Black Pepper.
His beautifully presented lamb platter consisted of Elysian Fields Farm Spring Lamb: Bacon Wrapped Saddle with Piquillo Peppers and Provençale Herbes; Vol-Au-Vent of Braised Gigot with Sweetbreads and Preserved Lemon; Zucchini with Lynnhaven Chèvre Frais and Mint; Tart of Tomato Confit with Basil, Niçoise Olives and Fromage Blanc. When this plate was presented, the crowd around me audibly gasped.
Second place was won by Luke Bergman of New York’s Modern Restaurant and third place by Chef Christopher Parsons of Catch in Winchester, MA. Both Chef Kent’s Eleven Madison Park and Chef Bergman’s Modern are owned by Danny Meyer’s Union Square Restaurant Group.
Chef Jennifer Petrusky and Commis James Caputo
Marcella Ogrodnik, a student at the Culinary Institute of America was named best commis. Marcella was an obvious crowd favorite: chants of “Marcella” could be heard throughout her round with Chef Michael Clauss. Chef Jennifer Petrusky of Charlie Trotter’s in Chicago received a great birthday present: the award for Best Fish. Chef Petrusky, the only female chef in the competition, had previously competed in the Bocuse d’Or USA as a commis for Chef Michael Rotondo. The second time was also a charm for Chef Percy Whatley of the Ahwahnee in Yosemite, CA who won for Best Meat. Chef Whatley had competed in the 2008 Bocuse d’Or USA.
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While the eyes of most Americans are focused on the Winter Olympics in Vancouver, America’s foodies are focused on their own Olympics. On February 5-6, 2010, twelve teams will compete in Hyde Park, NY to represent the United States in the Bocuse d’Or, the biannual culinary competition in Lyon, France. The winning team will compete against chefs from 23 other countries for international glory on January 25-26, 2011.
Teams consist of one chef and one commis (assistant). Chefs must be at least 23 years old and have three years of experience in a fine dining restaurant. Each team will have five and a half hours to prepare two meals: one salmon and one lamb, each of which to be accompanied by 5 garnishes. The winning team will embark on a one-year training program under Thomas Keller, Daniel Bolud and Jerome Bocuse culminating in the International Bocuse d’Or. This year’s competitors are:
• Luke Bergman, The Modern, New York, NY
• Jim Burke, James, Philadelphia, PA
• Danny Cerqueda, Carolina Country Club, Raleigh, NC
• Michael Clauss, The Daily Planet , Burlington, VT
• James Kent, Eleven Madison Park, New York, NY
• Mark Liberman, Roxy’s, West Palm Beach, FL
• Christopher Parsons, Catch, Winchester, MA
• Jennifer Petrusky, Charlie Trotter’s, Chicago, IL
• John Rellah, New York Yacht Club, New York, NY
• Jeremie Tomczak, French Culinary Institute, New York, NY
• Andrew Weiss, The Lake’s Club at Lake Las Vegas, Las Vegas, NV
• Percy Whatley, The Ahwahnee, Yosemite, CA
Missing from the list is Top Chef Season 6 finalist Kevin Gillespie who won a place in the competition during an elimination challenge but recently pulled out due to other obligations.
The weekend’s events at the Culinary Institute of America in Hyde Park, NY are all free and feature tastings (lamb and foie gras!), educational panels and book signings with some of your favorite chefs including Charlie Trotter and David Chang. The final competition will be held beginning at 8 AM on February 6. The winner, chosen by an all-star chef panel, will be announced at a Gala Dinner that evening at 8:00 PM. Tickets for the Gala are $150 and benefit the Bocuse d’Or Foundation. For more information go to http://www.bocusedorusa.org/events.html.
We will be tweeting the events during the day so follow me on Twitter @janny65 for updates unless we get a blizzard in which case I will be tweeting Saturday’s TV schedule.
If you are in the area, stop by and cheer on your favorite team but remember, tempting though it may be, please no wagering.
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Looking for a special getaway this Valentine’s Day? Dylan’s Candy Bar, New York’s candy cathedral, and Renaissance Hotels have created the Escape® Romance Valentine’s Day package at participating Renaissance Hotels in the U.S. and Canada.
The package includes:
- Standard Guest Room
- Bottle of Champagne upon arrival
- Breakfast for two
- Dylan’s Candy Bar Gift bag
- $100 Renaissance Savings Coupon toward a future 2-night stay
The Dylan’s bag includes gumballs, gummi bears, chocolate covered cookie dough and of course a chocolate heart. The package is available February 11-15, 2010 and prices vary by location. Go to www.RenHotelsRomance.com to book your package.
For a real splurge (or an extra big I’m sorry), The Renaissance New York Hotel 57 and Dylan’s created the Sweetest Suite, filled with over 300 pounds of candy including:
- An edible candy wall
- White chocolate fountain
- Cotton candy machine
- Gum balls and chocolate treats in every drawer
The suite is available February 13-15 for a mere $2,500. To book, call 212-651-3205. Nick Cannon checked it out earlier this month so book now before Mariah Carey does!
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One of the best things about living in New York is the ability to enjoy some of America’s best chefs. Sometimes you get really lucky and one of those chefs comes to you. Such was the case last week when Peter Vauthy of Miami’s Red the Steakhouse came to town. Chef Vauthy was cooking at the James Beard House and hosted an intimate lunch at the West Bank Cafe. Red opened last year and is the first outpost of Cleveland’s famed steakhouse. I can’t vouch for the atmosphere of Red’s Miami venue but the food was top notch.
Lunch began with a creamy steak tartare served with thinly sliced crostini. A good tartare is hard to find and this one was excellent – hand cut beef tenderloin - none of that nasty connective tissue that can mar a good tartare - blended with salty capers and shallots instead of traditional onions. Also on the appetizer menu was a hot pepper stuffed with home-made sausage and topped with tomato sauce. If you are not a fan of spicy foods, skip this one. If you are, don’t miss it. After the fiery pepper, the house salad was a refreshing follow up – candied nuts, goat cheese and raspberry vinaigrette over baby greens.
Our main course was, naturally, sliced filet mignon. Red uses only certified angus prime beef which is the finely marbled top cut of angus beef. The meat was simply seasoned with salt, tellecherry pepper (an exceptionally flavorful black pepper) and a hint of garlic. At the restaurant, the steak is served with a choice of sauces but the flavorful, high quality meat stands on its own. Another Red specialty, Alaskan King Crab was fresh and tasty but paled in comparison to the steak. Like most good steakhouses, Red has an impressive array of side dishes. The standout was the parmesan tater tots. A little larger than the tater tots mom heats up, the inside has the consistency of a potato latke with a crispy parmesan coating. I am embarrassed by the number of times I picked just a “couple more” off the communal plate. The crunchy sauteed green beans with salty pancetta, hot pepper and pine nuts are also a great accompaniment although one pinch away from being too salty.
If this meal is any indication, Red is certainly worth a visit the next time you are in Miami. If you are planning a corporate retreat, Red has a “blend your own wine” program instead of the usual tedious, team-building exercises. After a few tips from the sommelier, teams blend their own wines, develop a brand name and design the label. The winning wine is served at dinner – beats the hell out of Tug of War.
Red, The Steakhouse is located at 119 Washington Avenue, Miami Beach, FL. (305) 534-3688.
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