This blog is produced by Christopher J. Davies, co-founder of Wine Country Network.
Global in perspective, the author interviews travel industry experts, airline executives, hoteliers, celebrity chefs, sommeliers, mixologists, winemakers and proprietors, photographers and spa/wellness experts.
Arrosticini: Abruzzo’s Regional Favorite Food!
Story and photo by Christopher J. Davies
If you have not yet visited the Abruzzo region of central Italy, it is worth a stop.
Just about 2 1/2 hours east of Rome is the culmination of Italy’s Apennine Mountains and the Adriatic Sea. There are amazing national parks and preserves plus ski resorts. Pescara is the largest city, located on the Adriatic Sea. They have an International Airport and many stores and amenities.
The region is known for its Montepulciano d'Abruzzo, medium bodied, plummy red wine (no relation to Montepulciano in Tuscany). It is also famous for Arrosticini, skewers of tender cubed lamb, that are barbequed to perfection. You can find Arrosticini as appetizers on many restaurant menus and premade for sale at butchers and grocery stores. While it is mainly made with lamb or mutton, some restaurants and butchers offer beef and pork versions.
A good portion of the men in Abruzzo own a fornacella, which is an elongated, charcoal-fired, or gas-fired narrow grill that is designed to cook rows of Arrosticini skewers. When cooked right, these delicious skewers of meat can be very
Check out this informative video from Vincenzo's Plate:
2009 Taste of Elegance Denver : Chefs Get Serious! Story and photos by Christopher J Davies Top Chef Hosea Rosenberg , Claire Walter Food Critic/Author, Amanda Faison, 5280 magazine, Teresa Farney, The Gazette, Colorado Springs The 2009 Denver International Wine Festival Taste of Elegance Chef's Competition took place on Thursday November 12, 2009 at The Mile High Station, Denver. This year's event was our biggest and best ever, with 15 Colorado Master Chef's participating. Top Chef Season 5 Winner Hosea Rosenberg, our previous three time champion joined on as our celebrity Judge and Master of Ceremonies. Hosea has had a whirlwind year due to his TV stardom. We are so proud of him and his accomplishments. This year's TOE drew an impressive bevy of serious chefs from as far away as Telluride. Our only female contestant was Eliza H. S. Gavin, Chef/Owner, 221 South Oak Bistro, Telluride. Eliza is a cook book author and seriously talented chef. Visit her resta
--> The Food And Wine Chain Turtle Soup…The Almost Forgotten Delicacy! By Christopher J. Davies Over a century ago, Turtle Soup was earmarked in many a home cook’s favorite cookbook. It is said this was U.S. President Howard Taft’s favorite food. So seriously did he take this dish that he even selected a special chef for the White House who was a master at cooking a good Turtle Soup. Today a small group of restaurants across the country have Turtle Soup on their regular menus. The largest concentration of restaurants with Turtle Soup on their menus is found in America’s foodiest city, New Orleans! Of the dozen or so restaurants in NOLA making Turtle Soup, Commander’s Place is ground zero for this delicacy. Their creole version is thick and stew-like. It is usually topped off at your table with a drop of sherry. No, it does not taste like chicken, but more like a veal stew. At the helm of Commander’s Palace is Executive Chef Tory McPhail, a young and
Smoked Duck Confit, Raspberry Habanero Glaze in Puff Pastry Source: Christopher J Davies Prep Time: 2 hours Serves: 6-10 If you are looking for a different, but relatively easy appetizer to serve at your next gathering, try your skills and patience creating this savory appetizer. Duck legs are now being sold at Costco. All other ingredients are available in your grocery store. Ingredients Maple Leaf Farms Premium Duck Leg Quarters (12 oz) 4 T Olive Oil 4 Cloves Garlic 1 T Paprika 1 T Salt 1/2 T White Pepper 1 Jar of Primo Foods Raspberry Habanero Preserve 1 Package of Pepperidge Farms Frozen Puff Pastry Dough 1-Egg for Egg Wash DIRECTIONS 1) Marinate duck legs in olive oil with crushed garlic cloves, paprika, salt & white pepper for 1 hour in refrigerator. 2) Prepare 1 cup of smoking wood chips( Hickory or Mesquite) in water 3) Start your barbeque and heat to 400 degrees 4) Place wet wood chips in barbeque onto hot coals 5) Place rack with drip