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Blush Your Summer: BE Rosé Guide, Part 2

ROUND II: We are back with three more Rosé wines for you to add to your summer repertoire…   Tifeo, Etna 2015  Rosato, Gambino I was recently visiting my family in Cape Cod. My parents took a spring holiday to Sicily and sent back a case of wine from the Gambino producers. I am from a family of real “winos” so we are often uncorking wines mid-afternoon into the evening during the summer. The Tifeo Etna Rosato has a really... Read More

“Blush Your Summer”: BE Rosé Guide

Craving Rosé the instant the nice weather arrives is like a Pavlov’s dogs experiment. I have been sipping Rosé for almost two decades and it is refreshing to see the interest and supply, and frankly the quality rapidly growing. This post is the first of a three part series (make sure you sign up for automatic blogs on thebourneexplorer.com) with Rosé suggestions and descriptions, food pairing ideas, and entertaining tips featured in June,... Read More

Alfredo Miccoli, A layered chef & a dash of beet juice

“A restaurateur can weave a perfect palette for a dining experience, but true chivalry is a forever patron.” -BE Quote   I have been a constant at Almar restaurant, located in Dumbo, even before it was named named Almar. But only recently had I met Alfredo Miccoli, the co partner and Executive chef. One night, I was locked out of my apartment and my lemon of a time transformed into an evening of old story telling (a realization that... Read More

Classic Fish and Chips with Homemade Punchy Tartar Sauce

This recipe/video is the third of my Iceland Inspired dishes Series. I am excited to share this tasty recipe because it is perfect for the summer season of easy entertaining. I just had this conversation with my husband over an early bite before an evening flight at a seafood bar… he said “you always order fish and chips when it’s on the menu and often are disappointed.” Well, maybe that is the case because often the portions... Read More

Mushroom and Barley Arancini

Barley is one of my favorite grains.  I love the wholesome texture and the nuttiness… and I feel healthy just eating it. I spotted mushrooms and barley on the menu a few times in Iceland and I imagined recreating arancini, traditional Italian rice balls with this barley and mushroom combination. Dill is a popular herb in the Icelandic cuisine so I thought it would add brightness and balance to the decadence of the arancini. I’ve never... Read More