FP80: The Joy of Genever

Food Philosophy #80: The Joy of Genever

Before there was gin, there was genever, and it was a foundational element of the earliest cocktails. Thanks to Bols, genever is now back on the American market, and bartenders everywhere are offering a toast to this fine distilled beverage. Master Distiller Piet van Leijenhorst joins me to talk about the complexities of genever -- and the joy of alchemy. And of course, I wouldn't think of leaving you without some recipes.

I'll also share some tidbits on where we've been lately, so sit yourself down and have a cocktail.

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

CMN - RP154.5: Madame Marie Claude Delahaye

ReMARKable Palate #154.5: Madame Marie Claude Delahaye

Today it's a special episode, outside of the usual schedule, since I wanted to bring you the audio from my interview with Madame Marie Claude Delahaye, dorector of the Absinthe Museum, whom I met at a tasting party for La Fee Absinthe. The catch is that Madame Delahaye doesn't speak any English, and so I conducted our interview entirely in French. Of course, what makes it difficult is that it doesn't make much sense for me to translate the entire interview and read it to you in English, so for those of you who do speak French, it should be a special treat. For the rest of you, I apologize, but I'm sure you'll forgive me. Enjoy this special episode, and we'll be back to English next week!

Theme Song: "Go Fish", by Big Money Grip, from the Podsafe Music Network.


ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

CMN - RP154: Absinthe, The Green Fairy

ReMARKable Palate #154: Absinthe, The Green Fairy

This week, we learn about the mysterious Green Fairy, the spirit so alluring that it has been banned in Europe and the US since 1915, but which is finally making a comeback. Absinthe. The wormwood infused spirit with a licorice taste and a high alcohol content. We speak with George Rowley, CEO of La Fee Absinthe, who tells us about his mission to bring back the banned spirit.

Theme Song: "Go Fish", by Big Money Grip, from the Podsafe Music Network.


ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

CMN - RP153: Cachaça - The Spirit of Brazil

ReMARKable Palate #153: Cachaça - The Spirit of Brazil

This week, we talk about the National Spirit of Brazil, Cachaça. I attended a party hosted by Sagatiba, a premium Brazilian Cachaça, and had the chance to sit down with Jared Brown and Anistatia Miller, cocktail, spirits, and liquor experts who happen to be married to each other! You heard them recently on All You Can Eat #52, speaking with our mutual friend Don Genova. Well today, they give us the benefit of their vast knowledge and research into the history of Cachaça and other New World spirits.

Exposition Universelle des Vins et Spiritueux
Sagatiba Cachaça

Theme Song: "Go Fish", by Big Money Grip, from the Podsafe Music Network.


ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

CMN - AYCE52: I Need A Cocktail!

All You Can Eat #52: I Need a Cocktail!

Solid bartending tips for making the perfect Bloody Caesar and other Clamato-based drinks, followed by a chat with two of my oldest drinking buddies! (they are cocktail experts...)

Cocktails: Love & Honor

Savor the sublime sweetness of chestnut elevated by the wonderful fresh blooms of Hendricks gin, accented with a touch of traditional falernum syrup and paired with provocative red currants. Love & Honor exudes powerful emotions under a veil of understated composure...

See Damian Sim's inspiration for this recipe here.


Culinary Media Network, Gilded Fork, food, food writing, recipes, cocktails, chestnuts, red currants

Provocachic (SM) featured in Reuters

Reuters UK published an article this week about custom cocktails featuring Provocachic (SM):


What's Your Flavor? Cocktails Get Personal

SINGAPORE (Reuters Life!) - The cocktail just got personal: for a few thousand dollars, a Singaporean firm will create a drink as individual as you are.

Provocachic, owned by Sinaporean marketing expert Damian Sim, specializes in creating bespoke cocktails for corporations and people seeking a unique tipple to serve at special occasions.

"Taste is such a personal experience," said Sim, who prefers being called a "flavor Impressionist". "We create recipes that reflect the personality of the client and which aim to answer the question: what would your story taste like?"

Sim started Provocachic in 2002 after years of mixing cocktails to appeal to his friends.
"I like cocktails but so many people I know are put off by the bad ones they taste at bars. In Singapore and Asia, the industry is very cost-based so they often use cheap ingredients. I wanted to change that," he added.

Sim is the cocktail specialist at U.S.-based gourmet Web site The Gilded Fork (www.gildedfork.com) and Provocachic's clients have included American Express and luxury lingerie brand La Perla, which requested custom-made cocktails to serve to clients at product launch events.

Read the rest of the article here.

On the Tequila Trail #2: Rocks, No Salt - Luscious Tequila Cocktails

On The Tequila Trail #2: Rocks, No Salt - Luscious Tequila Cocktails

Join Jennifer in San Francisco as she mixes it up a little with Master Mixologist Jacques Bezuidenhout, who shows us just how versatile tequila can be as a cocktail base.

Jacques goes to the market with Chef Mark to shop for the freshest ingredients, then they head back to Tommy's Mexican Restaurant where he demonstrates several drinks with using Partida Tequila.

On The Tequila Trail is a production of the Culinary Media Network (www.culinarymedianetwork.com).

Music: Courtesy of Talking Taco Music

Enchiladas Rojas by Frank Corrales and Ben Tavera King from Burning Desires, available as a CD and download at www.talkingtaco.com or www.amazon.com.


food, food podcast , tequila, On The Tequila Trail, Culinary Podcast Network, Culinary Media Network, Gilded Fork, Jennifer Iannolo, Chef Mark, Mexico, Partida

Cocktails: Ever After

Rosemary, named 'dew of the sea' by Pliny the Elder, symbolized love, loyalty, friendship and remembrance. Its forest-like scent seduces even the mythical elves, and forms the heart of this elixir. Orange blossom honey and matcha (Japanese green tea powder) are woven into this understated tapestry, while the classic peach bitters and smoothest vodka complete the encounter. Fall in love with "Ever After". See Damian Sim's inspiration for this recipe here.


gilded fork, food, food writing, recipes, cocktails, rosemary

Food Philosophy #51: Rum Cocktails

Food Philosophy #51: Rum Cocktails

Chef Mark and I attended a Rums of Puerto Rico tasting at Country restaurant in NYC, and we were introduced to a whole new world -- from the perspective of cocktails crafted by Jose "Juice" Miranda to the menu prepared by Executive Chef Doug Psaltis.

Featured cocktails: Ponce Fizz, Up in Smoke, Purple Rain (my favorite!!)

Rums of Puerto Rico: www.rumcapital.com

Country Restaurant: www.countryinnewyork.com

Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of the Culinary Podcast Network (www.culinarypodcastnetwork.com).




food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, rum, cocktails

Mixology: Refreshing Summer Cocktails

These are perfect thirst quenchers for the holiday weekend, so get mixing!

gilded fork, entertaining, cocktails, Memorial Day

Mise en Place: New Year's Eve Cocktail Party

We are of two minds when it comes to New Year's Eve: We either want to be dressed to the nines at a fabulous ballroom-esque gala, or gathered with friends in a casual setting at home. This year we're opting for the latter, so we've put together a menu perfect for a casually elegant night in. For further tips, we've crafted test kitchen dossiers on both Cocktails and Hors d'Oeuvres for this month, so take all the notes you need to. Don't forget that the rest of our Entertaining section has further tips on decor and the trimmings. Now get that celebration started, and say adieu to 2006!

gilded fork, cocktail party, New Year's Eve, cocktails, hors d'oeuvres, appetizers

Break out the Bubbly!

In case you missed it, our Champagne issue is full of recipes, descriptions and ideas for your holiday celebrations.

gilded fork, Champagne, cocktails, holiday entertaining