Don’t mind if I do. Now if I can just fit in my bikini…

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My brother and I rolled into Peconic, NY, yesterday to our wee getaway house on the North Fork of Long Island.  After getting the recommendation from Mike Mraz at the North Fork Table and Inn, we hit up the Southold Fish Market and began our grill brigade. Above is a picture of Phase 1: Scallop, […]

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Our friends, Greg Gallagher and Melissa Jernigan, headed west a few months ago to search out their brewing dreams.  They ended up in Russian River, California, and now are spreading the beer gospel with their colleagues at Ruth McGowan’s Brewpub. Last week, they came into town and made a bee-line to our place to meet […]

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Bonny Doon, Riesling to Live, Ca’ del Solo Estate Sparkling Wine, Monterey, 2006 Fermented to dry in stainless steel before tirage bottling in methode champenoise style, then aged on lees for 30 months. No dosage, so it is beautifully crisp and just what I need to weather the muggy, oppressive, and entirely unloved blanket that […]

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Sancerre (100% Sauvignon Blanc), La Grande Côte, François Cotat, 2010, Loire Valley Sancerre.  Its one of those french words that just rolls off the tongue.  Everyone loves to say it. Just like “Chardonnay,” there is no confusion how to pronounce it…and, therefore, all Americans love it.  Even old Uncle Earl can sound sophisticated when he […]

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Your prayers have been answered, fireball lovers.

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In 6 days, The Jewel sets sail on the East River.  Its destination?  Pure, acid-pounding bliss.  Its fuel to get you there?  Riesling, and the downright f’in most rocking line-up of music that wise old waterway has ever seen. Ladies and gentlemen, we, your rambunctious crew of merry making ambassadors from Hearth & Terroir, are […]

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While sitting in Astoria Park, we just realized we are surrounded by bees.  Literally thousands of bees.  It seems we struck right when the clover is hot and heavy, and the bees are juiced. Our strategy for survival?  Opening of bottle of Boony Doon Albarino 2011.  A 100% Albarino blend of 50% grapes from the […]

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The first four months of being a new parent are sort of like being stuck in slow-moving quicksand.  Or as if Han Solo were only half-frozen in the carbonite. You feel your world moving around you, but your focus becomes laser-attuned to that little being now occupying your house, with the apparatuses of baby-rearing strewn […]

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After a day of watching the lad, it’s time to get some cooking on.  Aviation cocktail and a 1.5 lb Red Snapper on the tapee.

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20 bottles of Professor Fritz Briem Grodziskie (Sour Smoked Wheat Ale) in da house. Just snagged a case for Hearth and Terroir EVil. Dr Fritz Briem (of the brewing educational/consulting center, Doemens.com) has made it his passion to recreate long-forgotten beer styles of the past. You would have found this one in East Prussia in […]

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So, we drank some grape juice today.  41 different wines, all from the same, magical grape.  I’ll give you one guess… Germany to Austria, Alsace to Canada, and the Finger Lakes to Australia and New Zealand. For the next 94 days, shit. Is. ON.  SOR 2012 begins.

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Slower | Start | Faster To see the full size images, you need to enable javascript in your browser. These awesome pics, by Gabi Porter, are of our recent Manhattan Cocktail Classic event at Hearth: From Farm to Still:  NY Spirits and NY Roast Pig.  65 people.  4 courses.  520 Cocktails.  In 2 hours. Huge […]

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Eszterbauer “Öröm” Rosé Cuvée, 2011, Szekszárd, Hungary 67% Pinot Noir, 25% Kadarka, 8% Kekfrankos (12% abv) Got some fresh, orange peel-stuffed sausages from the local butcher ready for the broiler and a glass full of Hungary’s finest juice to fuel the chef. It’s not too early to start drinking like its summertime.

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