#Tournedos Rossini

[rabbitcruiser]

Anthony Bourdain was born on June 25, 1956, in New York City.  

Bourdain Day  

The life, legacy, and birthday of world-traveling culinarian and  storyteller Anthony Bourdain is celebrated today. Created by José Andrés  and Eric Ripert, fellow chefs and friends of Bourdain, who announced it  with a video, Bourdain Day is celebrated with the sharing of tributes and memories of Anthony Bourdain.

Bourdain achieved rockstar status—a rare feat for a cook—and his  suicide in 2018 devastated his fans, who felt a strong connection to  him. He traveled the world and ate food in just about any location  possible. In the process, he demonstrated the power of a shared meal to  bring people together, the diversity of cuisines and cultures, and also,  in contrast, that no matter where people are from, they very much are  alike. He was a storyteller and explorer of the human condition who used  food as his landscape. His ethos, which drew so many to him, can be  summed up with his own words: "If I'm an advocate for anything, it's to  move. As far as you can, as much as you can. Across the ocean, or simply  across the river. Walk in someone else's shoes or at least eat their  food. It's a plus for everybody."

Anthony Bourdain grew up in Leonia, New Jersey, and began working in kitchens at the age of 13. He later said he learned the most important  lessons of his life as a dishwasher. But addiction took hold of him when  he was in his twenties, and he became hooked on heroin for a time. He  went to Vassar College in New York State for two years before dropping  out and enrolling in culinary school. He then worked as a line cook and  sous chef at a number of restaurants in the Northeast, before becoming  the executive chef at Brasserie Les Halles in Manhattan.

In 1999, after publishing two suspense novels, Bourdain's article "Don't Eat Before Reading This" appeared in The New Yorker,  garnering him some attention. In it he captured kitchen life and the  characters of the underbelly he came across while working there, saying,  "In America, the professional kitchen is the last refuge of the misfit.  It's a place for people with bad pasts to find a new family." The  article set the groundwork for and led to the book Kitchen Confidential: Adventures in the Culinary Underbelly, released the following year, which was a best-seller and brought Bourdain widespread fame. Bourdain followed it up with A Cook's Tour: In Search of a Perfect Meal.

Then came television. Four shows over sixteen years brought viewers  to the far corners of the world, where food and conversation underpinned  an exploration of culture. Bourdain's first show, A Cook's Tour, was adapted from his book and aired on the Food Network in 2002 and 2003. Anthony Bourdain: No Reservations debuted on the Travel Channel in 2005. It received over a dozen Emmy Award nominations and had two wins over its nine seasons. The Layover, also on the Travel Channel, aired from 2011 to 2013.

In 2013, Bourdain moved to CNN with Anthony Bourdain: Parts Unknown.  It won five Emmy Awards and a Peabody Award for "expanding our palates  and horizons in equal measure." Tragically, Bourdain died of suicide on  June 8, 2018, while in France working on an upcoming episode of Parts Unknown. He was 61. Although he is no longer with us, his life and legacy live on in his robust body of work and with Bourdain Day.

How to Observe Bourdain Day

Share  a tribute or memory of Anthony Bourdain along with the hashtag  #BourdainDay. Then you could celebrate his life, legacy, and birthday in  a number of ways:

Read one of his books, such as Kitchen Confidential: Adventures in the Culinary Underbelly, A Cook's Tour: In Search of a Perfect Meal, or No Reservations: Around the World on an Empty Stomach.

Read "Don't Eat Before Reading This," the New Yorker article that set him on a path to fame.

Read a book about him.

Watch Remembering Anthony Bourdain.

Watch Roadrunner: A Film About Anthony Bourdain.

Watch episodes of A Cook's Tour, Anthony Bourdain: No Reservations, The Layover, or Anthony Bourdain: Parts Unknown.

Read remembrances of Bourdain from his fans.

Eat at a place he ate. Visit a place he visited. Read some of his quotes. Above all, move—"As far as you can, as much as you can. Across the ocean, or simply across the river."

Source

#Buffalo Sausages with Sauerkraut #Les Halles Brasserie #Midtown Manhattan #New York City #excellent food #summer 2013 #travel #original photography #vacation #tourist attraction #Croûtons de Coulommiers rôtis au Miel et Poivre #food #Tournedos Rossini #so good #Kale Salad #Anthony Bourdain #born #birthday #25 June 1956 #anniversary #US history #Bourdain Day #BourdainDay #2019 #cityscape #architecture #USA #$

[stories-all]

Tournedos Rossini

A Luxurious Bite of French Culinary History

Read more

[davidwhornii-blog]

Tournedos Rossini

Tournedos Rossini is a classic French dish that is rich and packed with flavor. This dish is one of the most famous steak dishes that you’d expect to see in a fancy New York City steakhouse. Whether it’s an ordinary Tuesday night or you are celebrating special occasions, you will love this beef tournedos recipe.

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to:

#Tournedos #beef tenderloin #beef demi glace #spinach #foie gras

[thehungrykat1]

Old Manila at The Peninsula Manila Reopens with a New Chef and a New Menu

The Peninsula Manila will always be a place close to my heart because this is where we held our church wedding reception last year after holding out for two years due to the pandemic. During this period, some of its restaurants had to keep closing and reopening because of the various restrictions being imposed. But one restaurant in particular was always on our mind because it remained closed from 2020 to 2022. Thankfully, Old Manila has finally reopened this 2023, showing off a brand new chef with a brand new menu to highlight its rebirth.

Old Manila is located on the ground floor of The Peninsula Manila’s Ayala Tower. This is a more private area within the hotel just past the very popular and busy lobby lounge where most of the Christmas activities are being held. The Hungry Kat was invited last week to rediscover the charm of Old Manila and to taste the wonderful flavors of their new menu.

Accented in art deco-inspired geometric patterns in gray, cream and black, and complemented by large-scale photographs by Filipino-Spanish photographer Francisco Guerrero, the contemporary interiors of Old Manila are the perfect backdrop for its unmatched bistronomy and grill menu and the extensive wine selection inside The Peninsula Manila’s 47-year-old signature restaurant.

Old Manila has served as an exquisite meeting place for the refined dining crowd of Metro Manila. Aside from the main dining hall, they also have semi private areas for small groups and families.

Our lovely dinner that evening was hosted by Mariano Garchitorena, The Peninsula Manila’s Director of Public Relations. We were also having dinner together with the Koppes who are always fun and entertaining companions.

The new chef at the helm of Old Manila is the talented French Chef de Cuisine Gaël Kubler who brings a new culinary flair to this iconic restaurant. He explained how he is learning more about the Filipino palate during his three months in the country and he is continuing to develop new dishes and ideas for Old Manila.

For tonight, Chef Gaël will be bringing out some of the most popular items on Old Manila’s new menu. We started with a choice of breads accompanied by rum raisin butter. This pair alone gave us a tasty preview of what else is to come.

We were also given an amuse bouche consisting of Tartare and Eggplant Caviar. The tartare was a delightful mix of flavors while the eggplant caviar was a surprise with its creamy texture.

Here are a few of the special appetizers on the menu. The Fresh Irish Gallagher Oysters (P1,690) look like they were just plucked from the ocean. These high-quality imported oysters are served with red wine and shallot mignonette.

The colorful Ahi Tuna Carpaccio (P1,490) comes with raw tuna prepared with calamansi gel, pickled mango, ginger oil and coconut dressing. This is a good starter that can be shared with the group.

What really blew me and everyone away was the Jerusalem Artichoke Veloute (P1,290). This is honestly one of the best soups I have ever tasted. The creamy and very fragrant broth is made with guanciale, hazelnut, and truffle. You can taste the truffle flavors balanced with the creamy ingredients which make it such a heavenly bowl.

For the main courses, you can choose something light like the Green Asparagus Risotto (P1,790). This is made with amaretto, roasted pistachio, pancetta, and Parmesan.

Another optoin is the Tasmanian Salmon (P2,690) with cauliflower puree, herb oil, and iodized sauce. This is what Chiara ordered, something simple yet elegant that even kids will enjoy.

There's also the Atlantic Turbot (P2,890) with its delightful combination of prawns, oyster mushroom, bok choi, potato, and ginger beurre blanc,

I ordered the Tournedos Rossini (P3,190) simply because I love anything with steak and foie gras. This has a thick cut of black opal wagyu topped with a luscious duck foie gras on a brioche bun and served with truffle mash on the side. The combination was just perfect with the tender wagyu giving way to the delicate but generous slice of foie gras.

Look at how big these Jumbo Tiger Prawns (P2,890) are! These are three huge pieces of juicy tiger prawns cooked fresh off the grill. You can have a full dinner with just these prawns.

But the highlight of our dinner at Old Manila is definitely the Jack's Creek Wagyu Tomahawk MB5 Steak (P11,990). This is a 1.2 kilogram wagyu steak cooked with its bone gloriously hanging by the side.

The steak was cooked perfectly medium, giving it a juicy and tender texture. The flavors of the beef were highlighted with every bite. All items from the grill come with your choice of sauce including bearnaise, red wine, green peppercorn, and ginger beurre blanc.

It also comes with two side dishes like the Grilled Green Asparagus with dill dijonnaise and fried leeks. You can also choose the Coconut Fried Rice with green curry, calamansi, and red chili.

The Dessert selection at Old Manila (P690 each) is also not to be missed. The Banana and Toffee comes with tuile, crémeux, and rum raisin ice cream.

There’s also the Pear and Hazelnut with spiced moscato, sponge, and salted caramel ice cream. All the dessert items look quite elegant with their presentation.

The Lime, Basil, and Strawberry come with sorbet, berries gel, and lemon crumble. Everyone’s favorite dessert turned out to be the Chocolate and Raspberry with fondant, ganache, and coulis. It was shaped and presented like a tree with soil and branches which makes it quite a popular item for photos.

We would like to thank Mr. Garch and Ms. Grace of The Peninsula Manila for hosting our fantastic dinner at Old Manila. We’re so happy that this dining institution in Makati is finally open once again to give the well-discerned foodies of Manila another venue to explore these culinary offerings. See you at The Pen soon!

Old Manila

Ground Level, The Peninsula Manila, Ayala Avenue corner and Makati Avenue, Makati City

8887-2888

www.peninsula.com/manila

www.facebook.com/ThePeninsulaManila

#ThePeninsulaManila #OldManila #Philippines #ThePeninsula #NewMenu #NewChef

[corazzino]

Tournedos alla Rossini

Tournedos alla Rossini, musiche di Rossini orchestrate da Elia Andrea Corazza, Drammaturgia Paolo V. Montanari, Teatro Massimo di Palermo, 1-16 dicembre 2023.

Tournedos alla Rossinimusiche di Gioachino Rossiniorchestrazioni di Elia Andrea CorazzaDrammaturgia Paolo V. MontanariDirettore Elia Andrea CorazzaRegia Yamal das IrmichElementi di scena Stefano CanzoneriCostumi Marja Hoffmann Orchestra del Teatro Massimo Personaggi e interpreti Gioachino Rossini Roberto BurgioAdelina Patti Noemi Muschetti / Federica MaggìMarius Luciani Paride CicirelloAntonio…

View On WordPress

#composition #conducting #Elia Andrea Corazza #Gioachino Rossini #orchestra teatro massimo palermo #orchestration #orchestrazioni #Palermo #Peches de Vieillesse #Rossini #Teatro Massimo #transcription

[eerieskreativekorner]

5-Star Quotes & Quisines: Where Art Meets the Kitchen: An Adult Culinary Coloring Book...

Indulge your love of food, art, and humor with "5-Star Quotes & Cuisines," an adult culinary coloring book that will stimulate your creativity and appetite. The first 20 pages feature mouthwatering images of 5-star meals just waiting for your artistic touch. Bring to life a Mediterranean mezze platter piled high with hummus, baba ghanoush, and more. Color a decadent lobster dinner bathed in beurre blanc sauce. Let your imagination run wild with exquisite beef tournedos Rossini and other gourmet dishes.

The next 20 pages contain clever food and chef-related quotes set against intricate mandala backdrops. Contemplate "Never trust a skinny chef" as you add color to the swirling patterns. Chuckle over "I followed my heart...and it led me to the fridge" while blending colored pencils. These witty quotes paired with beautiful designs offer a fun, relaxing coloring experience.

With sturdy black backing pages to prevent bleed-through, this book is perfect for anyone who enjoys food, art, and humor. Release your inner artist as you bring 5-star cuisine and amusing quotes to life with color. So grab your pencils and get ready for a satisfying, creative journey with "5-Star Quotes & Cuisines.

#scaryfairy #coloringfun #fun4allages

[guiadecoraciondeandorra]

Restaurant El Carlit cuisine française méditerranéenne grillades Pas de la Case andorre. El Carlit Restaurant propose menus quotidiens avec un vaste choix de pizzas, des hamburgers, des raclettes, des fondues. Leurs plats populaires sont les tournedos Rossini, la paella, le bœuf Simmental, Agneau au romarin, Entrecôte,

http://dlvr.it/Ssw1Gh

[omagazineparis]

Bœuf : 6 recettes savoureuses pour se régaler en toute simplicité !

Les recettes à base de bœuf sont très populaires dans de nombreuses cultures du monde. Le bœuf est une viande polyvalente qui peut être cuisinée de nombreuses façons différentes, que ce soit en rôti, grillé, sauté, bouilli, mijoté, etc. Il existe une variété de coupes de viande de bœuf, chacune ayant ses propres caractéristiques et utilisations culinaires. Par exemple, le filet de bœuf est connu pour sa tendresse et est souvent utilisé pour des plats de luxe comme le steak tartare ou le tournedos Rossini, tandis que le bœuf haché est souvent utilisé dans des plats tels que les hamburgers et les spaghettis bolognaise. Les recettes à base de bœuf peuvent être simples ou complexes en fonction de la méthode de cuisson et des ingrédients utilisés. Les épices et les herbes sont souvent utilisées pour donner de la saveur à la viande, tandis que les légumes peuvent être ajoutés pour créer un plat plus complet et équilibré. Que vous soyez novice en cuisine ou un chef expérimenté, les recettes à base de bœuf sont une excellente option pour des repas savoureux et satisfaisants. Voici six recettes à base de bœuf - Boeuf bourguignon : un plat classique de la cuisine française, consistant en des morceaux de bœuf mijotés dans du vin rouge avec des légumes et des herbes. - Steak grillé : un plat simple mais délicieux consistant en un steak de bœuf grillé à feu vif et assaisonné avec du sel et du poivre. - Chili con carne : un plat épicé d'origine texane, composé de bœuf haché, de haricots rouges, de tomates et d'épices. - Boeuf strogonoff : un plat russe traditionnel, composé de cubes de bœuf mijotés dans une sauce à la crème sure, accompagné de champignons et de nouilles. - Kebab de bœuf : une délicieuse préparation de viande marinée, coupée en lanières et grillée sur des brochettes, généralement servi avec une salade et du pain pita. - Ragoût de boeuf : une préparation mijotée de bœuf et de légumes, généralement préparée dans une cocotte, qui peut être servie sur du riz ou accompagnée de pain frais. Recette de boeuf bourguignon Ingrédients : - 1,5 kg de viande de bœuf coupée en morceaux - 200 g de lardons - 2 oignons coupés en quartiers - 3 carottes coupées en rondelles épaisses - 2 gousses d'ail émincées - 3 cuillères à soupe de farine - 1 bouteille de vin rouge de Bourgogne - 400 ml de bouillon de bœuf - 1 bouquet garni (thym, laurier, persil) - 250 g de champignons de Paris coupés en quartiers - 2 cuillères à soupe d'huile d'olive - Sel et poivre Instructions : - Dans une grande cocotte, faire chauffer l'huile d'olive et faire revenir les lardons jusqu'à ce qu'ils soient dorés. Retirer les lardons et les réserver. - Ajouter les morceaux de viande dans la cocotte et les faire dorer de tous les côtés. Retirer la viande et la réserver. - Dans la même cocotte, faire revenir les oignons et les carottes jusqu'à ce qu'ils soient dorés. - Ajouter l'ail émincé et la farine dans la cocotte, et bien mélanger jusqu'à ce que la farine soit bien incorporée aux légumes. - Ajouter les lardons, la viande, la bouteille de vin rouge, le bouillon de bœuf et le bouquet garni dans la cocotte. - Porter le tout à ébullition, puis baisser le feu et laisser mijoter à feu doux pendant 3 heures, en remuant de temps en temps. - Ajouter les champignons dans la cocotte et poursuivre la cuisson pendant 30 minutes supplémentaires. - Retirer le bouquet garni et servir chaud, accompagné de pommes de terre ou de pâtes fraîches. Recette de steak grillé Ingrédients : - 4 steaks de bœuf (200g chacun) - 1 cuillère à soupe d'huile d'olive - Sel et poivre Instructions : - Sortir les steaks du réfrigérateur environ 30 minutes avant la cuisson pour qu'ils atteignent la température ambiante. - Préchauffer votre grill ou votre poêle à feu vif. - Badigeonner les steaks d'huile d'olive sur les deux côtés, puis assaisonner généreusement avec du sel et du poivre. - Une fois le grill ou la poêle bien chaud, poser les steaks dessus et les cuire pendant environ 3 à 5 minutes de chaque côté pour une cuisson à point, ou plus ou moins selon la cuisson souhaitée. - Retirer les steaks de la poêle ou du grill et les laisser reposer pendant 5 minutes avant de servir. Vous pouvez accompagner vos steaks grillés de légumes grillés, de frites ou de salade pour un repas équilibré et délicieux. Recette de carpaccio de boeuf à la roquette, au parmesan et a l'aioli Ingrédients : - 400 g de filet de bœuf très frais - 100 g de roquette - 50 g de parmesan en copeaux - 2 cuillères à soupe d'huile d'olive - 1 gousse d'ail hachée finement - 2 cuillères à soupe de mayonnaise - 1 cuillère à soupe de jus de citron - Sel et poivre Instructions : - Placez le filet de bœuf au congélateur pendant environ 30 minutes pour faciliter la découpe en fines tranches. - Lavez et essorez la roquette, puis disposez-la dans un grand plat de service. - Mélangez la mayonnaise, le jus de citron et l'ail dans un petit bol pour préparer l'aioli. Réservez. - Sortez le bœuf du congélateur et tranchez-le en fines lamelles avec un couteau bien aiguisé. Disposez les tranches sur la roquette. - Arrosez le tout d'huile d'olive, salez et poivrez généreusement. - Parsemez les copeaux de parmesan sur le dessus du carpaccio. - Servez immédiatement avec l'aioli sur le côté pour tremper. Cette recette de carpaccio de bœuf à la roquette, au parmesan et à l'aioli est un excellent choix pour un repas léger et élégant. https://youtu.be/vvow83gjgVU Recette de boeuf strogonoff Ingrédients : - 600 g de filet de bœuf coupé en lanières fines - 2 oignons émincés - 250 g de champignons coupés en lamelles - 2 cuillères à soupe de farine - 3 cuillères à soupe de beurre - 2 cuillères à soupe d'huile d'olive - 1 tasse de bouillon de bœuf - 1 tasse de crème fraîche épaisse - 2 cuillères à soupe de moutarde de Dijon - 2 cuillères à soupe de persil frais haché - Sel et poivre Instructions : - Dans une grande poêle, faire fondre 2 cuillères à soupe de beurre et l'huile d'olive à feu moyen-vif. - Ajouter les oignons émincés et les faire revenir jusqu'à ce qu'ils soient dorés, environ 5 minutes. - Ajouter les champignons et les faire cuire jusqu'à ce qu'ils soient dorés, environ 5 minutes. - Retirer les oignons et les champignons de la poêle et réserver. - Dans la même poêle, faire fondre le reste de beurre à feu moyen-vif. - Ajouter le bœuf en lanières et le faire dorer sur tous les côtés, environ 5 minutes. - Ajouter la farine et mélanger pour enrober le bœuf. - Ajouter le bouillon de bœuf et laisser mijoter jusqu'à ce que la sauce épaississe, environ 5 minutes. - Ajouter la moutarde de Dijon, la crème fraîche épaisse, les oignons et les champignons réservés. - Assaisonner de sel et de poivre, puis laisser mijoter pendant encore 5 minutes pour que tous les ingrédients soient chauds. - Saupoudrer de persil frais haché avant de servir. Servez le bœuf stroganoff avec du riz, des pâtes ou des pommes de terre pour un repas réconfortant et délicieux. Recette de kébab de bœuf Ingrédients : - 600 g de bœuf coupé en fines lanières - 4 pains pita - 1 oignon rouge émincé - 1 tomate coupée en dés - 1 concombre coupé en dés - 1 tasse de yaourt nature - 2 gousses d'ail hachées finement - 1 cuillère à soupe de jus de citron - 1 cuillère à soupe de cumin moulu - 1 cuillère à soupe de paprika - 1 cuillère à soupe d'huile d'olive - Sel et poivre Instructions : - Dans un grand bol, mélanger le yaourt, l'ail haché, le jus de citron, le cumin et le paprika. Ajouter le bœuf coupé en fines lanières et bien mélanger pour enrober. Couvrir et réfrigérer pendant au moins 1 heure pour mariner. - Faire chauffer l'huile d'olive dans une poêle à feu moyen-vif. Ajouter le bœuf mariné et faire cuire jusqu'à ce qu'il soit doré et cuit à point, environ 5 à 7 minutes. - Pendant ce temps, faire griller les pains pita sur une plaque chauffante ou sous le grill du four. - Dans un petit bol, mélanger l'oignon rouge, la tomate et le concombre. Assaisonner avec du sel et du poivre selon votre goût. - Pour assembler les kebabs, placer une pita sur une assiette, puis ajouter une portion de bœuf cuit. Garnir avec le mélange de légumes et répéter avec le reste des ingrédients. - Servir les kebabs de bœuf chauds accompagnés d'une salade verte et de sauce yaourt. Cette recette de kebab de bœuf est facile à préparer et offre une alternative délicieuse et saine aux fast-foods. A lire également : Les salades avec de l’agneau Ragoût de boeuf Ingrédients : - 1 kg de viande de bœuf coupée en cubes - 4 carottes coupées en rondelles - 4 pommes de terre coupées en cubes - 2 oignons hachés - 2 gousses d'ail hachées - 2 cuillères à soupe de farine - 2 cuillères à soupe de concentré de tomate - 1 litre de bouillon de bœuf - 2 feuilles de laurier - 2 branches de thym - 2 cuillères à soupe d'huile d'olive - Sel et poivre Instructions : - Dans une grande cocotte, faire chauffer l'huile d'olive à feu moyen-vif. - Ajouter la viande de bœuf coupée en cubes et faire dorer sur tous les côtés, environ 5 minutes. - Ajouter les oignons hachés et les gousses d'ail hachées, et faire revenir jusqu'à ce qu'ils soient tendres, environ 3 minutes. - Saupoudrer la farine sur la viande et mélanger jusqu'à ce que la farine soit bien incorporée. - Ajouter le concentré de tomate, le bouillon de bœuf, les feuilles de laurier et les branches de thym. - Porter à ébullition, puis baisser le feu et laisser mijoter à feu doux pendant 1 heure. - Ajouter les carottes coupées en rondelles et les pommes de terre coupées en cubes dans la cocotte. - Poursuivre la cuisson pendant encore 45 minutes à 1 heure, ou jusqu'à ce que la viande et les légumes soient tendres. - Assaisonner avec du sel et du poivre selon votre goût. - Retirer les feuilles de laurier et les branches de thym avant de servir. Le ragoût de bœuf est délicieux servi avec du pain frais ou des pâtes. Bon appétit ! . Read the full article

[brookpub]

Best Wine Bars in Cambridge | Brook Pub wines in Cambridge

Grapes are used to make some of the world's best wines due to their light, fresh, and vivid red juice. Wine is now commonly used in everyday social occasions, as well as in wedding ceremonies. Back about 6,000 B.C., Georgia was the birthplace of wine. Initially, they used a mill to extract the juice from the grapes, then hid it away for the cold season. The origin of the name "Wine" has long been a mystery. The ancient English term "win" is said by many to have been inspired by Dionysus, the Greek God of Wine. To experience some of the Best Wine Bars in Cambridge, visit The Brook Pub in Mill road, Cambridge.

One thing can be said with certainty: no one can refuse a glass of good wine. Consuming the beverage in moderation is fine for those concerned with health. Speyer Wine, dating back to 325–350 AD, is the oldest wine consumed today. It was discovered in the tomb of a Roman aristocrat and his wife inside their sealed casket. France is where you should go to sample the finest wines. It ranks highly on a list of countries known for their excellent winemaking. If you're looking for a country that produces wine after Italy, look no further than France.

Brook Pub wines in Cambridge:

We serve some of the finest wines at the Brook Pub, starting with

Brook Pub Red Wines :

Lounge Roche Merlot: It is made from red-skinned grapes that thrive in various climates and yield food-friendly wines at a wide range of price points; it is known for its smooth, luscious texture and approachable style. Merlot might have a silky, plummy quality or a deep, oaky one. Merlot's widespread acclaim might be attributed to its variety of flavours.

Mark View Shiraz: The rich and luscious mid-palate of Shiraz wines is well-known. Flavours of pepper, spice, and luscious red fruit should be anticipated. The sensation on the palate also varies, being bold at the beginning and end of the mouth but shifting slightly in the middle.

Amaru Malbec El Esľeco: This wine, which is ready to be poured with burgers, is sweet and ripe, with a spicy and flowery side, and it has very polished tannins that produce a smooth texture. This rich and silky Malbec has violet and spice smells, and the wine features powerful sweet flavours balanced by good acidity.

Crianza: Crianza is considered the entry-level "Reserve" wine. Red wines in Spain can only be called Crianza if they have been matured for at least two years before being sold; one year in an oak barrel and a further year in the bottle are required.

Les Granges de Ïélines Rouge: This wine is a dark garnet with blackberry, toast, and ripe red fruit aromas. A subtle note of freshness highlights the fruit's round mouth and generous body. It pairs wonderfully with any steak meal, especially decadent ones like tournedos Rossini. 

Brook Pub WHITE Wines:

Pinoľ Grigio Venezie Vigna Mesciľa: Its high acidity makes citrus, apple, and honeysuckle flavours particularly prominent. The traditional flavour palate is saltier than other white wines but still wonderfully crisp with exquisite overtones of clear, vivid citrus flavours.

Coeur du Monľ Sauvignon Blanc: Sauvignon Blanc is a type of wine known for its expressive and aromatic scents, including anything from tropical to citrus to grassy notes. It also has a pleasant acidity that stays on the tongue and palate.

Mark View Chardonnay: Pineapple and a lemon zest shine through in this lively Australian Chardonnay. This wine has great length and texture thanks to the creamy acidity on the palate at the end.

Peľal and Sľem Sauvignon Blanc: There are a few reasons the Sauvignon Blanc flavour is so distinctive in white wines. There is always a brisk, strong acidity. And second, it possesses a chemical molecule called pyrazine, which contributes bell pepper, herbaceous, and grassy notes to the dish.

Riesling Reserva: Winemakers use the Riesling grape to create this distinctive white wine. Even though sparkling Rieslings exist, most Rieslings sold today are still white wines. Riesling can be dry, sweet, or in-between, depending on its origin and production method.

Best Food and wine combinations

In comparison to red wine, what distinguishes rose wine?

Rose wine is made from the same red grapes as red wine. Both wines go through the same process, but the fermentation time for the rose wine is shortened by using grape skins. Wine with less skin contact turns pink and has a softer flavour than red wine.

Rose wine is versatile, as its sweet, fruity, or dry flavour complements savoury and decadent fare. The average alcohol by volume (ABV) is 12.0%. Moscato wine, which has a low alcohol concentration but is still delicious, is popular for pairing with sweet desserts and light fare. Select the best rose wine by making sure it comes from a reliable place and is a recent vintage; checking if it is sweet or dry; looking at its colour; and selecting the grape you want.

Brook Pub Rose Wine:

Pretty Gorgeous Rose: 

A light and refreshing rosé that goes perfectly with the warmer weather. The wine may be enjoyed on its own as an aperitif or with food thanks to its intense lychee and strawberry flavours, with violet undertones and good acidity.

Sparkling Wine: 

It's a type of wine that contains enough carbon dioxide to give the illusion of fizziness. Because it is only made in the Champagne area of France, the title "Champagne" is reserved for sparkling wine. White and rose wines are common, although red sparkling wines are also produced. It might be either excessively sweet or too dry.

The carbon dioxide gas produced during fermentation left in the bottle or huge tank is responsible for the fizzing sensation. While several other countries have a reputation for producing high-quality wines, none can compare to France. Italy, Portugal, Spain, South Africa, and the United States are the next regions on the list.

Brook Pub Sparkling Wine: Prosecco Mumm Cordon Rouge Champagne: Champagne may only be labelled as such if it is produced in the Champagne region of France. At the same time, Prosecco is an Italian sparkling wine often produced in the Veneto. Therefore, the main distinction is that Champagne vintners believe their product to be a "wine of place" that cannot be replicated elsewhere.

The Brook Pub only serves the finest wines sourced from reputable distributors worldwide. We know that the best wine should always accompany a delicious meal. Our regulars are mostly neighbourhood residents who come in to eat, drink (beer, wine, whisky, rum), best summer drinks, and watch sports on our numerous flat screens. New to our menu is the option for some dishes to be cooked according to the customer's level of spice consumption, guaranteeing even more variety. Who's up for trying something spicy?

Friday night is karaoke night, and we also have open mic nights and live music throughout the week. If you're looking for Best Wine Bars in Cambridge to relax with friends and family in Cambridge, stop by the Brook Pub. Our schedule is subject to change at the government's discretion, so please refer to our website for the most up-to-date information. However, we are always available to take your orders over the phone. Just dial 01223 410023 to make us your regular watering hole.

#Best Wine Bars in Cambridge #Brook pub wines #Brook Cambridge #Brook pub drinks #Best summer drinks #Outdoor events

[cazemajou]

🍷 Un vin rosé d’Anjou est d’une belle couleur saumonée, qui associe des arômes fruités de fraises mûres et de légères nuances d’huile de noisette. 🍓 Le goût est frais, la finale est fruitée avec des nuances de confiture de fraise. 👉🏻https://cazemajouvinsetspiritueux.com/produit/rose-danjou-michel-laurent/ Accords mets vins pour le Rosé d’Anjou • Michel Laurent : Bœuf : Tournedos façon Rossini • Boeuf bourguignon à la tomate Porc : Rôti de porc fondant • Quenelles au four Volaille : Poulet aux olives vertes • Poulet coco à la bellevilloise Gibier : Parmentier de canard aux cèpes • Lapin en papillote L'abus d'alcool est dangereux pour votre santé, à consommer avec modération. #vin #vinplaisir #vinrosé #rosedanjou #anjou #cabernetfranc #winelovers #accordsmetsvins #bonvivre #epicurien #gourmet https://www.instagram.com/p/CpIHJxDos8Y/?igshid=NGJjMDIxMWI=

#vin #vinplaisir #vinrosé #rosedanjou #anjou #cabernetfranc #winelovers #accordsmetsvins #bonvivre #epicurien #gourmet

[rabbitcruiser]

National Filet Mignon Day

National Filet Mignon Day is on August 13 — an occasion that celebrates the creation of the delicious filet mignon. The steak is the epitome of luxury and is in high demand by the rich in every society. This is because the meat of a filet mignon just melts in the mouth and is a pure definition of decadence and magnificence in the world of cooking. Filet mignon is basically made out of tenderloin meat that is one of the most prized cuts of beef. Hence, it’s not a surprise that the dish is so delicious and one of the top favorites in every restaurant.

History of National Filet Mignon Day

Filet mignon is basically meat that is cut from the smaller end of the tenderloin of an animal such as a pig or a cow. While pork tenderloin is famous and is known to tingle one’s taste buds, several religions forbid pork meat and the followers instead opt for filet mignons made from beef. However, each meat version has a taste of its own and it is recommended that every foodie try both.

The history of filet mignons is unclear because the dish has existed and been served in the U.S. since before the 18th century, and was also one of the most popular items on the menu. The only difference is, they were known as medallions or tenderloin steak since the term filet mignon was not coined until 1906. The word ‘steak’ on the other hand, was first used in mid-15th century Scandinavia and became popular in Florence, Italy. Whereas, the name ‘filet mignon’ was first used in William Sydney Porter’s book “The Four Million,” and was marketed as an expensive and luxurious meat cut that the poor could not afford. Building the image of the dish as one that was out of the reach of the masses only increased its popularity, and it soon became the most wanted item on the dinner table of the wealthy and the royals. While the dish is consumed today by millions of individuals yearly and is no longer ‘unaffordable,’ it is still an undercut that is pricier than the usual meat items.

National Filet Mignon Day timeline

1891 Inspect Me

The first federal meat inspection on cattle export begins.

1898 Starters

Refrigerated and canned meat is supplied to U.S. troops during the war for the first time.

1907 Grain Expectations

Experiments are conducted to prove the nutritional value of grains for improved animal feeding.

1916 Quality Over Quantity

Meat-grading standards are developed to determine the quality of meat products.

National Filet Mignon Day Activities

Head to the nearest steakhouse

Have a barbecue

Hashtag it!

To celebrate the day, head to your favorite steakhouse either alone or with friends and family. Go out on an empty stomach so you can order a special filet mignon.

Start cooking a filet mignon of your own by hosting a B.B.Q. at your place. This is also the perfect opportunity to show off your cooking skills.

Whether you are cooking a filet mignon at home or going out to get one, take lots of pictures and use the hashtag #NationalFiletMignonDay on social media.

5 Fun Facts You Need To Know About Filet Mignon

The meaning of ‘mignon’ in French

How it’s cooked

Its name in the U.K.

Origins of the name

The most expensive steaks in Tokyo

The word means ‘cute,’ ‘dainty,’ and ‘tender.’

Filet mignon is the easiest piece of meat to grill

Filet mignon in the .K. is called fillet steak.

The name of the steak was invented by an American.

Charbroiled Kobe filet is known to be the most expensive and costs about $258.

Why We Love National Filet Mignon Day

It boosts the restaurant industry

It’s a blast from the past

It generates tips

Since the best way to celebrate the day is by having a steak, the restaurant industry often experiences a boost in profits on National Filet Mignon Day.

A lot of people don’t know much about the meat and cooking industry, and this day serves the purpose of shedding light on some essential facts.

Since filet mignon is served at numerous steakhouses, eateries, and high-end restaurants, the day ends up generating tips for servers from different regions and classes.

Source

#Filet Port #Tournedos Rossini #Les Halles Brasserie #Anthony Bourdain #travel #Albufeira #Portugal #New York City #Flagstaff #St. Louis #food #restaurant #original photography #tourism #National Filet Mignon Day #13 August #NationalFiletMignonDay #fries #mashed potatoes #gravy #roasted potatoes #vegetables #Sedona #asparagus #vacation

[les-degustations-ugo]

❓❓Et vous, Connaissez-vous les Pecharmant en rouge ❓❓ 🇬🇧🇮🇹In comment🇬🇧🇮🇹. ☑️🗣️Description @chateau_tilleraie dans le premier post juste en dessous de ma dégustation🗣️✅. 🍇🍷AOP Pecharmant rouge cuvée Altaïs Vintage 2010  du @chateau_tilleraie🍇🍷: 🍇 : Merlot Malbec Cabernet Franc Cabernet Sauvignon 💰: 19,00€/la bouteille 🏺: Élevage en fûts de chêne pendant 12 mois minimum 👁️ : Robe de couleur grenat soutenu 👃 : Un nez sur des notes de fruits rouge (mûre, prune), des notes de noisette torréfié. 💋 : En bouche on a un vin avec une belle rondeur, beaucoup de finesse et d'élégance. Sur des arômes de fruits rouges (cerise, framboise), de fruits noirs (cassis, Prune). Des notes gourmandes de vanille et brioche chaude sortit du four. Une belle longueur en bouche avec un finale poivré et mentholé. 📜En résumé📜 : Une magnifique cuvée qui allie douceur, finesse et élégance en bouche. L'élevage en fûts est bien maîtrisé et apporte beaucoup de souplesse aux tanins. J'ai vraiment adoré ce Pecharmant de 2010. À vous de le déguster maintenant. 🧆Dégusté sur  un tournedos Rossini 🧆. 🙋‍♂️Un grand merci au @chateau_tilleraie pour l'envoi de cette bouteille, dans les prochains jours  je vous présenterai d'autres vins de domaines différents. Restez connecté pour en savoir plus🙋‍♂️. 🗣️N'oubliez pas, boire un canon c'est sauver un vigneron. Allez voir le site internet du @chateau_tilleraie et @krosno_france pour voir toutes les cuvées et promotions du moment 🗣️.  ⚠️ 15% de réduction Avec le code UGO15 sur krosno-france.com (verres, carafes, arts de la table) ⚠️  🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞 #lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #food #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #bar #wein #italy #foodie #wineporn #drink (à Chateau La Tilleraie) https://www.instagram.com/p/CkgexxQNpH2/?igshid=NGJjMDIxMWI=

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #food #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #bar #wein #italy #foodie #wineporn #drink

[lesdomainesquimontentbourges]

🎡 foire aux vins 🍷 Grignan les Adhémar - "Diamant Noir" - Cellier des Templiers. Exclusivité Les Domaines Qui Montent X2 15€ au lieu de 22€ Le mot du caviste : Vous rêviez d’un vrai gourmand, velouté et puissant ? Eh bien nous avons exaucé vos vœux ! C’est à Richerenches en Drôme provençale au cœur de l’Enclave des Papes que la Syrah côtoie les chênes truffiers et le diamant de la gastronomie française : la truffe. Celui qui la découvre sait que la nature lui fait un somptueux cadeau. Il en est de même pour ce rouge plein de santé, coloré, riche et doté d’un fruit éclatant. Accords mets et vins : L’histoire ne dit pas si la Marquise qui repose au Château de Grignan servait à la table les vins des vignobles de la famille des Adhémar. Quoi qu’il en soit, ce rouge cache sous une robe aussi sombre que son nom le laisse supposer, un tempérament qui mettra en valeur une belle terrine de campagne, un canard cuisiné aux olives noires, un perdreau rôti et pourquoi pas un tournedos Rossini ou une brouillade aux truffes ! De Richerenches bien sûr… Régalez-vous ! https://www.instagram.com/p/CiMfF3iMDX9/?igshid=NGJjMDIxMWI=

[davidwhornii-blog]

Tournedos Rossini

This classic steak recipe was named for the composer Rossini who may have been the world's first foodie. He was certainly obsessed with truffles and his name has been attached to several truffle dishes. This one is decadent, rich, and satisfying, perfect for a special occasion. It's also fairly easy to make. You may lace extra truffle flavor into the sauce with truffle juice, or rely on black truffle butter to impart that luxurious and evanescent flavor.

For this recipe, please go to:

https://creativeelegancecatering.blogspot.com/.../tourned...

For hundreds more delicious recipes and mouthwatering food images, please go to:

#filet #filet mignon #black truffles #truffles #holiday #Christmas dinner #main course #elegant dinner