Sunday, July 15, 2012

Food & Drink to Celebrate Bastille Day and Wedded Bliss

Lucky for Francophiles Bastille Day, July 14th falls on a Saturday this year.  So it’s really more of a Bastille Weekend. 
Chef Jean-George. Photo, Neilson Barnard/Getty Images for the NY Culinary Experience
All the more opportunity to enjoy all things French, including Petanque, Lillet and the second Annual Dan’s Taste of Two Forks, whose host is the celebrated, award-winning chef, Jean-Georges Vongerichten. Chef Jean-George is an author, with five cookbooks in his culinary library.  
He owns and operates six all-star restaurants in the United States, including Jean-George, The Mark Restaurant, Spice Market, Mercer Kitchen, Perry St., and JoJo. And four restaurants worldwide in such far-flung locales as France, the Bahamas, Bora Bora and Shanghai.   Along with co-host, Paris-trained fashion designer, Nicole Miller, recently named food critic of "The Daily Dan."
Foodies from across the region celebrated all things food and drink at The Taste of Two Forks, held at Sayre Park, Bridgehampton, NY. (
Executive Chef Gerry Hayden, who, along with his wife, Claudia Fleming, is co-owner of the North Fork Table & Inn, was honored for “his dedication to the local community and commitment to native Long Island produce and ingredients. Chef Gerry has been nominated every year for the last two years to a James Beard Award for Best Chef, Northeast.
All together, nearly forty chefs from the East End of Long Island wowed attendees with their culinary artistry. 
Seven chefs featured in my just –released “The Hamptons & Long Island Homegrown Cookbook” demonstrated their farm-to-table gourmet magic:
·      Chefs Kevin Penner/Matt Birnstill --1770 House/Cittanuova  (

Chef Lia Fallon (R) Amarelle Restaurant at Andrews Farm
·      Chef Lia Fallon  - Amarelle (  

·      Chef Robby Beaver - The Frisky Oyster, By popular demand, Chef Robby was asked/lovingly “told” to make his peerless Oysters Friskafella--with garlic-scented spinach, chipotle and parmigiano aioli.  Do you need to ponder why the emphatic request??  (

Chef Robby Beaver, with KK at The Farm

Chef Keith Luce, Jedediah Hawkins Inn
·      Chef Keith Luce - Luce & Hawkins (  

·      Chef Joe Realmuto - Nick & Toni’s (

·      Chef Gerry Hayden - North Fork Table & Inn (

·      Chef Joe Isidori, Southfork Kitchen (
What to Sip while enjoying the Taste of the Two Forks and chef Jean Georges? Playing Petanque and singing the La Marseillaise?
Maison Lillet, the celebrated French aperitif producer in Bordeaux, recently previewed their first new product in 50 years: Lillet Rosé.  
This Examiner was reignited with the unique, subtle taste of  Lillet’s lovely, perfect-for-summer aperitif.
For most Americans, the mere concept of aperitif is off-putting.
Sounds funny? Doesn’t fit the beer, wine, cocktail category slot?
Drink adventurers recognize a jeweled discovery when they sip one.
Lillet has the pedigree and the newness while capturing the mantel of being new and yet a classic all at ten same time.  
Lillet Rosé and its sister, Lillet Blanc, are an embodiment of French savoir-faire and the perfect drink for every occasion: a lazy summer afternoon, an icebreaker at a casual get-together and the beginning of an elegant dinner.
Lillet Rosé has already garnered top industry accolades notably the top-honor Chairman’s Trophy at the 2011 Ultimate Beverage Challenge plus a 94/Excellent Rating and a Gold Medal in the 2011 San Francisco Spirits Competition.
Lillet Rosé is created from a blend of the classic red and white Grand Cru Bordeaux wine varietals used to produce Lillet Blanc and Lillet Rouge. The careful combination consists of Semillon grapes for structure and a long finish, Sauvignon Blanc for fruitiness and aroma, and Muscatel for a floral bouquet and elegance. The wine is then married with fine artisanal orange liqueurs crafted from sweet orange peels from Spain and bitter orange peels from Haiti, and a secret blend of fruit liqueurs sourced near and produced in Lillet’s distillery in Podensac, a village in Southwestern France. A small amount of Peruvian quinine is added to the final blend in the same time-honored manner since the 19th century. The beautiful rose color and taste profile is achieved by adding additional red fruit liqueurs and a very small amount of Lillet Rouge, using a traditional champagne blending method to ensure a consistent color throughout. The result is a lush, fruity, elegant tonic wine with the taste of ripe summer berries, wildflowers, melon and stone fruit, as well as the traditional sweet and bitter citrus notes.
First created in 1872, Lillet encapsulates the unique spirit of L’Apero, the French traditional apéritif hour, and is widely regarded for its unique bittersweet and refreshing character. Lillet is now available in three varieties—Blanc, Rouge (launched in 1962) and Rosé—and is a blend of 85% Bordeaux grapes and 15% citrus liqueurs.
As a classic apéritif, Lillet is best served on the rocks and garnished with a fresh orange slice, or in the case of Rosé, a grapefruit slice. It is also an essential ingredient in many traditional and modern cocktails, including James Bond’s Vesper Martini, and easily serves as a substitute for vermouth in many recipes.
Blushing Manhattan
2 parts Lillet Rosé
1 part Hudson New York Corn Whiskey 1 bar spoon gum syrup
2 dashes grapefruit bitters
Combine ingredients in a mixing glass and stir with ice to chill and dilute. Strain into a chilled cocktail glass. Garnish with a fresh strip of grapefruit peel.
2 parts Lillet Rosé
1 part Hendrick’s Gin
0.5 part true grenadine 0.25 part orgeat
0.5 part fresh lemon juice 2 parts soda water
Short shake all ingredients except the soda water with ice; Fine strain over fresh ice in a tall glass. Add soda water and stir to combine. Garnish with a straw and freshly spanked mint.
L’Elephant Rosé
3 parts Lillet Rosé
0.75 part peach liqueur
1.50 parts fresh-squeezed grapefruit juice
Shake ingredients with ice and strain into a chilled cocktail glass. Garnish

Don’t Forget the Cake!

“And don’t forget to eat cake this weekend,” admonishes Karen Seiger of “Markets of New York.”  Examiner:

Seiger has curated the best of New York’s food and drink markets for a celebrated Bastille Day, most notably,
Saturday Only, July 14, 2012
    Chelsea Bazaar and Bazement
    Dekalb Market Bastille Day Celebration with The Skint 
    Weeksville Farmers Market 
Saturday and Sunday, July 14 & 15, 2012
    Hell’s Kitchen Flea Market & Third Ward’s Member Made 
    Super Duper Market by Paper Magazine
    Shout out for the Long Beach Arts and Crafts Festival!
Sunday Only, July 15th, 2012
    Alliance Française Bastille Day on 60th Street 

For a full listing:   

And Bastille Day is my wedding anniversary. 

Amour Dinner Menu:
The celebration began with Lillet.

The dinner menu included an organic chicken from Whole Foods.
I stuffed the bird with a lemon and just-picked from our garden, rosemary.
I rubbed the chicken with Carter &  Cavero Meyer Lemon extra virgin olive oil, rosemary and sea salt.

We tried out the rotisserie feature on our new gas grill to much success.  
It was a very cool cooking process too. The cool, blue flame looked like a light show... 

I marinated fresh, Jersey peaches in Carter & Cavero black cherry balsamic vinegar, then we grilled them on the BBQ.

A just-picked salad with our homegrown, Jersey tomatoes, baby sweet onions and savory, crunchy, salty, spicy-ish, nutty, garlic that I cannot stop eating!  

The garlic is so delicious cut up in salads, smeared on Mother's homemade bread, and then dipped into the basil extra virgin olive oil every other bite or so...
I made garlic mayo too. Perfect on BLTs. 

A cold, crisp French rose wine was a perfect summer complement to this make-it-up-as-we-go-along late night seasonal dinner. 

Dessert was homemade vanilla ice cream, with the grilled peaches.

Dinner was an indulgent, languorous affair, where flavors and tastes mixed with laughs, a killer view and a new dining room.  The memory will last until next year's wedding anniversary dinner....

Happy Bastille Weekend.

No comments:

Post a Comment