2015 PRESS COVERAGE

GRANDS CLASSIQUES

http://www.nytimes.com/2015/07/15/dining/dominique-ansel-moves-from-cronuts-to-dessert-

tastings.html?_r=0

BASALT

http://nymag.com/restaurants/wheretoeat/2015/adam-platt-where-to-eat/index7.html

The pork chop at Upland. (Photo: Dina Litovsky)

The Mini Italian Renaissance

With the endless barrage of dining trends, it’s been fashionable in some quarters of the food universe to

declare, as one of my jaded web colleagues did recently, that “Italian food is so overthese days.” Well,

don’t tell that to the former Michael White disciple Chris Jaeckle, who conjures all sorts of sophisticated

Modern Venetian pasta creations, with the help of the old front-of-the-house pro Chris Cannon,

at All’onda on 13th Street, just south of Union Square. The smoked-uni-laced bucatini is the dish that

gets all the press at this bustling little spot, but the one I like is the spaghetti alla chitarra that Jaeckle and

his cooks fold with a lemony cream sauce and top with crumblings of peekytoe crab. The atmosphere in

the narrow two-floor space can get a little hectic during the crowded dinner service, so go at lunch, when

you can complement the pastas and risottos with the impressive house burger, which Jaeckle tops with

shredded radicchio, sweet onions tinged with red miso, and melting deposits of truffled “sottocenere”

cheese from the Veneto. Next stop on the great Italian-revival tour is the gleaming, Williams & Sonoma–

style dining room at Stephen Starr and Justin Smillie’s new Park Avenue restaurant, Upland. Smillie,

who made his reputation roasting wheels of porchetta, among other rustico specialties, at Il Buco

Alimentari e Vineria on Great Jones Street, claims that his theme here is “contemporary California

cooking,” although the predictable stars of the show are the puffy Neapolitan pizzas (try the white truffle

with stracciatella if truffles are still in season), the exceptional pastas (the classic bucatini alla carbonara,

the cool uni-laced farro spaghetti), and an almost exact reprise of the satisfying, beautifully fired proteins

(the vinegary “crackling” pork chop; the roasted short rib for two with olives and horseradish) that made

him famous among members of the Italian cognoscenti down on Great Jones Street.

LES NATURELS

http://www.homeworldbusiness.com/Kitchenware/Revol-Introduces-Les-Naturels-Porcelain-

Bakeware/27420

Revol Introduces Les Naturels Porcelain Bakeware

Friday May 22nd, 2015 - 9:59AM

Revol Les Naturels Bakeware

Revol has introduced a new line of porcelain baking dishes called

the Les Naturels collection. Made in France, the Les Naturels

collection includes a pie dish, cake pan, loaf pan, and tart pan and

more.

The dishes are said to have a finish that is reminiscent of silicone

dishes, but they are constructed entirely of culinary porcelain, the

company said. The line is molded and glazed in Revol's St-Uze,

France factory.

According to the company, the Les Naturels line was conceived for baking and serving pastries and deserts. The

dishes are available in two colors: cream and sesame gray.

LES NATURELS

http://www.gourmetinsider.com/revol-introduces-les-naturels-porcelain-

bakeware/

Revol Introduces Les Naturels Porcelain Bakeware BY STACEY GOLDBERG ON MAY 22, 2015

Revol has introduced a new line of porcelain baking dishes called the Les

Naturels collection. Made in France, the Les Naturels collection includes a pie dish, cake pan, loaf pan, tart pan and more.

The dishes are said to have a finish that is reminiscent of silicone dishes, but they are constructed entirely of culinary porcelain,

the company said. The line is molded and glazed in Revol’s St-Uze, France factory.

According to the company, the Les Naturels line was conceived for baking and serving pastries and desserts. The dishes are

available in two colors: cream and sesame gray.

GRANDS CLASSIQUES

InStyle Magazine – May 2015

BELLE CUISINE & LES NATURELS

Food & Wine Magazine – summer 2015

https://www.pinterest.com/pin/158329743126544359/

CRUMPLE CUP

http://www.foodandwine.com/slideshows/fried-foods?xid=soc_socialflow_facebook_fw

Fried Foods

These mouthwatering recipes include fried veal cutlets with herb

salad and vanilla-scented beignets.

CRUMPLE CUPS & BASALT

http://www.thekitchn.com/the-15-best-things-we-saw-at-the-2015-home-housewares-show-

international-home-housewares-show-2015-217001

The 15 Best Things We Saw at the 2015 Home + Housewares Show INTERNATIONAL HOME + HOUSEWARES SHOW 2015

Ceramic faces cups from Revol France

We loved these charming, crumpled ceramic cups. Too cute!

Black porcelain from Revol France

The smiley cups may have been fun, but this black dinnerware isn't

kidding around. If you think it's made of slate, you're wrong — it's

actually black porcelain made to look like slate. And because it's non-

porous, it's impervious to grease stains (my biggest annoyance with

my slate cheeseboard).

BELLE CUISINE, from Elizabeth Karmel’s Everyday Essentials

https://www.youtube.com/watch?v=s9DRvkjTCUc&feature=youtu.be&list=UUSbgQOPHnLhKMus6O4lFM2A

Beth's Cheesy Pizza Pasta Bake (Great for Picky Eaters!)

GRANDS CLASSIQUES

https://www.youtube.com/watch?v=DRzD-LdFAlE&list=PLA8NZSto-k4O30uymRot7YFVmWKI7-Ww8

Beth's Foolproof Chocolate Soufflé Recipe

BASALT

Montana’s BBQ & Bar

https://www.facebook.com/Montanasribs/videos/10153065344448064/?fref=nf

BELLE CUISINE

http://www.myrecipes.com/recipe/lobster-mac-cheese-

0?hootPostID=09757754b550363652684d3742f8fbd2

Lobster Mac and Cheese

BELLE CUISINE

http://www.bakeatmidnite.com/2013/06/bacon-ranch-potatoes.html

http://www.bakeatmidnite.com/2014/02/mexican-stuffed-shells.html

http://www.bakeatmidnite.com/2014/02/easy-hawaiian-rolls-2.html

SOLID

http://www.starchefs.com/cook/wine/crush/sancerre-rouge

A Hot Pairing with a Cold Wine

by Emily Bell – photo by Aliza Elizarov

Wine pairings may seem to take place in a vacuum, the result of a studied decision based on things like flavor, texture, sugar, and acid. And that’s fair, if we’re near-

sighted. Far-sighted, a great wine pairing has a legacy of influences. Witness: Chili lobster with chilled Sancerre rouge at Marc Forgione. On paper, it’s a balance of

harmonies and discords. Historically, the pairing has roots in everything from phylloxera to vineyard day-drinking to something we can only call the Rick Bayless

factor—but we’ll get to that.

Chili Lobster and Texas Toast paired with Alain Gueneau

According to at least one assessment, Sancerre production veers about 80 percent white, 20 percent red, and for

good reason. When phylloxera hit, American rootstock helped revitalize vineyards, and Sauvignon blanc proved

the heartiest graftee—working beautifully in the region’s chalky, pebbly, silex-rich soils and completely overtaking

Sancerre’s white production. In fact, it was so successful, the 1936 appellation “Sancerre” meant Sauvignon blanc;

reds were only added in 1959. And while it’s unlikely production levels should change needlessly, it does seem

possible that next generation sommeliers would pay more attention to that 20 percent of red. This is, after all, the

age of the “humble wine find,” with proud sommeliers holding up a plucky, maybe previously unnoticed bottle the

way a college football team once hoisted a lovable, physically unassuming Rudy (Rudy! Rudy Rudy!).

Not that Sancerre rouge is at all unassuming. Like Rudy, it’s just harder to notice in the company it keeps. Made

with 100 percent Pinot Noir grapes, Sancerre rouge is typically un-oaked, leaving room for an unabashed, juicy

acidity and fruit that expresses anywhere from light red to hefty rose—vibrant, yes, but still waiting for its big

break. Marc Forgione Sommelier and General Manager Matthew Conway first tasted the rouge while practicing

blind tasting with the American Sommelier Association 10 years ago. “It was presented in the context of all the

different styles of Pinot Noir from around the world,” he says. An impression was made, but the first time Sancerre

rouge “really wowed me,” says Conway, “was at my first buying job at Café Gray. I was looking for an affordably

priced, high quality red Burgundy and David Newlin from Skurnik brought me a sample of Domaine Vacheron

instead of Burgundy.”

Conway fell for the swap, but the more compelling drinking experience happened in France (as many do). “It was

the summer of 2007. I was at a bistro in Paris, and they served me Sancerre rouge, chilled,” says Conway, whose curiosity was piqued as his thirst was slaked. “They

explained that with the popularity of white Sancerre, growers had a hard time moving the reds, so they elected to serve them to the vineyard workers with lunch.

Due to the often hot temperatures they would chill them down and serve them ‘fresh.’ That’s how vineyard workers were used to having it with lunch, and it caught

on. Simple and refreshing, they called it.”

Conway might have just gone home with a warm memory of some chilled wine and imagined afternoons of vineyard workers supine in summer heat, but

serendipity—and HVAC issues—stepped in. Thanks to a broken air conditioner, “the weeks leading up to opening were blistering at times,” Conway thought of his

chilled Sancerre rouge. Looking for something to serve at the restaurant, he settled on the 2012 Alain Gueneau to serve not only as a chilled option, but as the

house pinot noir, complete “with our personalized Marc Forgione label on it.”

But the heat-happy Sancerre rouge and Forgione’s chili lobster didn’t make an immediate match. Inspired by the classic Singaporean chili crab, Forgione’s recipe

does a crustacean-swap, subbing lobster (tail, claw, and knuckle) and drenching it with a rich, Sriracha-spiked lobster emulsion, all adding up to an ideal pair for a

demi-sec Riesling. “Sugar with spicy, a bit of a cop out for a sommelier,” Conway admits. “But it worked!”

In general, Conway and Forgione like to pair with an eye to complementary oppositions. “We’re always looking to add a contrasting element to the general theme

of the dish while being mindful of small components that may play a factor in the pairing.” At the time, however, they hadn’t thought to pair the chilled Sancerre

rouge with the temperature and flavor heat of the chili lobster.

It wasn’t until Rick Bayless came in to dine that the idea came up. Dining with his family not long after the restaurant opened, Bayless ordered a bottle of the house

Sancerre rouge. And then, says Conway, “We sent him a mid-course chili lobster because he’d never had it before, and you cannot come to [Marc Forgione] without

trying the lobster.” Conway left Bayless to enjoy the dish, but he was called back. “He called me over and told me ‘This is an amazing pairing. I know it is weird, but

you have to taste this with Marc!’” Conway recalls he and Forgione were “equally blown away.” Not only did the pairing work, it played up another contrast Conway

hadn’t really worked with as much—temperature. “The cool temperature and bright red fruit contrast perfectly with the hot temperature sauce, loaded with

Sriracha.”

Indeed, with all the elements at work in wine pairing, temperature is easily the least toyed with. The appropriate temperature of a particular wine is what matters—

not what it’s paired with. Except here, Conway and Forgione are able to bend the rules, with a flexible wine (which they serve “chilled in the summer, warmer in the

winter”) that always comes cold when it’s poured with the chili lobster. “As mentioned previously, we are all about contrast—that works—and this is an interesting

avenue to explore,” says Conway. “Uncharted territory in many ways.” Sometimes it only takes a little serendipity—and a little Bayless—to get there.

REVOLUTION Elizabeth Karmel’s Everyday Essentials

http://flavormosaic.com/blueberry-strawberry-french-toast-casserole/

Blueberry & Strawberry French toast casserole

BASALT Elizabeth’s Everyday Essentials & COOK&PLAY

http://flavormosaic.com/easy-picnic-potato-salad/

Easy picnic potato salad

BELLE CUISINE

http://www.tasteofhome.com/recipes/sharp-cheddar-scalloped-

potatoes?keycode=ZFB315&utm_content=buffer64c9a&utm_medium=social&utm_source=facebook.co

m&utm_campaign=buffer

Sharp Cheddar Scalloped Potatoes Recipe (photo by

Taste of Home)

BELLE CUISINE

http://www.kraftrecipes.com/recipes/velveeta-cheesy-bacon-brunch-casserole-115361.aspx

VELVEETA® Cheesy Bacon Brunch Casserole

BELLE CUISINE & GRANDS CLASSIQUES

http://www.saveur.com/gallery/vanilla-desserts?image=7

VANILLA DESSERTS

Vanilla is anything but boring - CRÈME BRÛLÉE (photo: Todd Coleman)

IMPULSE

http://www.tastingtable.com/cook/recipes/lump-crab-cake-recipe-ford-fry-king-duke-atlanta

Crab Cakes with Herb Salad Recipe adapted from Ford Fry, King + Duke, Atlanta, GA Read more: http://www.tastingtable.com/cook/recipes/lump-crab-cake-recipe-ford-fry-king-duke-atlanta#ixzz3hD88ovSt

Photo: Lizzie Munro/Tasting Table

BASALT

http://www.tastingtable.com/cook/national/zac-young-dessert-recipe-frozen-margarita-

pie?utm_medium=email

Put a Curd on It: Zac Young's frozen margarita pie is your new summer go-to

By Kat Kinsman, Editor in Chief

REVOLUTION

http://acookscanvas.com/2015/05/19/renowned-chef-restaurateur-daniel-bouluds-chicken-tagine/

Renowned Chef-Restaurateur Daniel Boulud’s

Chicken Tagine

BELLE CUISINE

http://acookscanvas.com/2015/05/24/ratatouille/

Ratatouille

BASALT

https://www.facebook.com/frenchpastryschool/photos/a.10152253297081031.1073741854.185113076

030/10153340226136031/?type=1&theater

BELLE CUISINE

http://www.southernliving.com/food/holidays-occasions/summer-peach-recipes/patchwork-

cobbler?xid=soc_socialflow_facebook_southernliving+

Fresh Peach Recipes

Savor sweet, juicy peaches this summer with our best recipes to showcase one of our favorite seasonal fruits

Patchwork Cobbler

Topped with squares of sugar-crusted pastry, this cobbler shows off summer fruits in a rich, just-sweet-enough-filling.

Photo: Hector Sanchez

https://www.pinterest.com/pin/242842604882969093/

GRANDS CLASSIQUES & BELLE CUISINE

http://www.eater.com/2015/7/22/8625211/best-new-restaurants-2015

REVOLUTION

http://www.wcvb.com/entertainment/make-ahead-recipes-to-feed-your-kids/32927734

BELLE CUISINE in Everyday food with Sarah Carey

https://www.youtube.com/watch?v=IfpPiCGcF8g

Lo Bosworth's Ham and Gruyere Macaroni and Cheese - Everyday Food with Sarah Carey

CLUB in black cast iron style

http://www.myfoxny.com/video?autoStart=true&topVideoCatNo=default&clipId=11666165