The perfect glass for Chardonnay, these Lenox Napa Valley Chardonnay wine glass feature a wide bowl that is tapered at the top— perfect for swirling and taking in the full aroma of your wine. Brand new for 2010, this glass is break-resistant, made of non-lead crystal and holds 12 full ounces of the good stuff.
Tip: For spirited whites like Chardonnay, choose a more narrow glass with a narrower opening— this ensures the best deliverance of the aroma.
Whenever I bring chocolate into the office, it's usually sampled up by whichever co-worker is passing at the time. While I usually love the candy theft (sharing is caring!) I was a bit greedy when it came to Wonka Exceptionals bars...especially the Chocolate Waterfall Bar.
Composed of swirled milk and white chocolates, this bar is mellow, with melt-in-your mouth sugary goodness. My favorite trick? Put these puppies under the broiler with sugar free marshmallows and whole wheat graham crackers for impromptu s'mores. Each bite is a little sweeter than most Hershey's chocolate, but a bit more subtle.
Pick up your own anywhere Wonka Candy is sold! Don't forget to try another Domed Chocolate Bar.
The one thing I missed when studying in Italy (aside from large coffee mugs) was fresh Maine lobster. Sure, Napoli and Sicily had some exquisite seafood, especially when it came to shellfish, but I still craved that fresh, New England fish straight from the Atlantic.
Little did I know there would be a restaurant waiting for me in my home state that combined my love for both Italian cuisine, and New England's catch of the day.
Bice of New York's special, Insalata Di Astice, or chilled Maine Lobster Salad, is summer on a dish. Ocean fresh Maine lobster, served with avocado, tomato, arugula, heart of Palm, mixed vegetables, red radish, corn and orange topped with lime dressing is one of the most refreshing meals I've had all season —which says a lot when you're competing against this NYC heat wave that refuses to let up.
Although the vibrant colors of oranges, yellows, greens, and reds seem to paint summer sunset on your plate, it does not take long for you to realize the taste is even better than the presentation. And in the end, you realize how simple the components are: fresh fruits, fresh vegetables, and fresh fish. Bice's Executive Chef, Jose Liriano, just has a way of turning that into a mouthwatering masterpiece.
Tip: Pair this dish with Bice's tuna tartar and red wine for the perfect antipasto trio.
As the summer rolls on into August, the decision for after work drinks is clear. La Caravelle, champagne from the Epernay region of Champagne, France, presents a cool and crisp sip post-office hours. Hand chosen by Rita and André Jammet owners of the champagne's namesake, La Caravelle restaurant, each pour has aromas of yuzu, white peaches and other stone fruits. The varieties are cuvée niña, rosé and blanc de blancs; all are perfect well chilled with a variety of fruits.
Tip: If you're truly in the mood for a bottle while out with friends or family, some of Behind the Burner's favorite restaurants carry La Caravelle, including Daniel, Le Cirque and my choice, Chez Josephine. If you want to buy your own bottle (or case!) head to Acker, Merrall and Condit, the oldest wine store in America, among many other retailers.
I don't eat dessert often, but when I do, there's really no holding back. That's why Pastry Chef Pierre Poulin's Gianduja Chocolate Tart is one of my absolute favorite desserts in the city.
You can't really go wrong with a chocolate tart of any kind, but this one is special. Made with Gianduja chocolate, which is a chocolate containing 30% hazelnut paste for extra flavor, this ultra-rich tart is bittersweet, intensely flavored and goes perfectly with espresso for a sweet end to any meal. Served atop a moist cake and accompanied by a scoop of cocoa powder-coated chocolate mousse and a candied hazelnut, this dessert is a fascinating interplay of both texture and flavor. Hungry yet? Sample this decadent dessert in the lounge or dining room of Le Cirque restaurant.
Trick: If you don't have Gianduja chocolate, Nutella is a great substitute.
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