"Atalanta
and the Golden Apple" By Galina Dargery (2015)
❖❖❖
IN THIS ISSUE MILAN and
PORTOFINO By Misha
Mariani
NEW YORK CORNER
MICHAEL JORDAN'S STEAKHOUSE
By John Mariani
NOTES
FROM THE WINE CELLAR
VIÑA ARDANZA OF RIOJA
By John Mariani
❖❖❖
MILAN and PORTOFINO By Misha Mariani
PORTOFINO,
ITALY
While trying
to decide where we wanted to go on our most recentvacation, my wife got lost in a
myriad of places that we wanted to visit. Butat the end of the day, we were
drawn back to Europe, specifically Italy andFrance, where we hadn’t visited
since we got engaged in Florence four years
ago. (By the way, that's her as the model for
Atalanta in the painting above.) This time we wanted to
venture to regions and towns wherewe had never been before. We didn’t
want to restrict ourselves to solelyItaly, so we decided why not
explore southern France for a bit. Thisled us on an excursion starting in
Milan and bringing us all the way to St.Tropéz and Ramatuelle and then back
to Milan. After we touched
down in Milan we settled into the Four SeasonsHotel (left) locatedin the heart of the fashion
district on Via Gesù, also home of top fashion
designers and luxury brands such as ThomBrowne, Versace and Rolex. The Four
Seasons was a 15th century convent that has been
transformed into one of the top hotes in Milan. Much
like some of the company’s other properties,
specifically their property in Florence, where I
also had the pleasure of staying,the Four Seasons Milan houses its
own private garden, nestled into the center of the
hotel and surrounded on all sideswith many rooms and suites looking
down into it. The property
has, of course, been refinished and renovated, and
hasbeen done over in a style that is
modern yet timeless, highlighted
withtouches of vintage motifs and
décor. Chairs and lamps hint at a timegoing back to the 1950s but are set
among 21st century counterparts andaesthetics closer to the current
Milanese style. Soft colors andfabrics set the tone that you are
at home and in your own posh quarters. Andthe structure of the building still
retains its 15th century charm withsurrounding arches in the garden,
pebble walk ways and a sense of seclusionaway from a bustling city. The
Four Seasons is also home to one of Milan’s moreexceptional restaurants, La Veranda (right), where
my wife and I enjoyed the firstmeal of our trip. La Veranda has
seating inside and outside on theterrazza, where we enjoyed our
evening. Chef Vito Mollica (below) oversees
the restaurants at both the Milan and Florence Four
Seasons Hotels and proudly carries a Michelin star.
We embarked upon a four-coursemenu that included dishes such as
sweet scallop carpaccio enriched bycreamy burrata and Calvisius
Siberian caviar. Perfectly al dente risotto wasstudded with Iberian chorizo and
Pamigiano-Reggiano, while properlygamey quail was stuffed with
apricot and accompanied by goose liver andceleriac. Delicate
turbot was emboldened with cheek bacon and creamedlettuce, and for dessert, almond
crémeux came with tart rhubarb sorbet. Allof this was impeccably served with
an exquisitely executed wine pairing thatshowcased the complementing
characteristics of wines suchas Travaglino Riesling "Campo
della Fojada" 2015; Vermentino di Gallura"Riccaìa" 2013 by Masone Mannu, and
a Colterenzio Sauvignon "La Foa" 2015. In addition to
La Veranda, the hotel also has the Il Foyer lounge
in thelobby, where you can sip
handcrafted cocktails and nibble light bites, or
settleinto the courtyard/garden outside
in one of their cozy lounge arrangementsand enjoy some sparkling wine and
bar snacks. After our
lovely stay in Milan, which set the standard pretty
high for therest of our trip, we rented a car
and drove a little over two hours to theLigurian coast and the charming
town of Portofino, which originatedas a small, modest fishing village
but after the war quickly became the go-todestination for artists,
celebrities, vacationers, and the just plain
wealthy. Despite the demand tourism created,
Portofino has retained all of thecharm and glory that originally
made it such an attractive destination. Much of thishas to do with the government
protection in place that has put a limit ondevelopment and preserved the
natural habitat and parks that make up thisquaint little town. Its tiny port
is lined with colorful buildings and homes thathave become a trademark of
Portofino’s allure.
While Portofino isn’t that large
it does have a number of hotelaccommodations to chose from. But
take it from me, there is only one placeto stay and that’s Hotel Splendido (right), now
owned by Belmond Hotels, which isincreasingly known for destination
high-end luxury hotels locatedall over the world, in Africa,
Asia, the Caribbean, North and SouthAmerica and throughout Europe. One
of those is Villa San Michele, where Iproposed to my wife overlooking all
of Florence.
Driving into
Portofino, we careered around winding, narrow roads
whereoftentimes you have to stop and hug the road just
inches fromthe nearly vertical hillside walls
so that the oncoming traffic can get through.But as I looked out of my driver
side window, there was the glorious sight ofthe deep blue, white-capped
Ligurian Sea with its many little coves whererowboats anchored so that their
occupants could take in thegolden sun. Those winding roads
continue into Hotel Splendido’s privateentrance via a winding adventure up
a hillside garnished with endlessvarietals of foliage, flowers and
Cyprus trees to where the hotel is perchedhundreds of feet above the city and
looks down into the harbor. Hotel Splendido
is a former Benedictine monastery, and just like thehillsides around it, it is also
under historical protection. This might seemlike a hurdle to many expanding
hotel brands, but one of the core principalsBelmond was founded on is
respecting and preserving its community andimproving it through their
occupancy. This is evident in the design andalterations made to the property.
There is tranquility and historicalbeauty radiating throughout the
premises. Immediately
after checking in, my wife and I took advantage of
oneof Hotel Splendido’s many
amenities, its salt-water infinity pooloverlooking the harbor. We settled
into one of the perched terraces justabove the pool, laid out our
towels, ordered a bottle of San Pellegrino, donnedour sunglasses and breathed in the
salty fresh air blowing in from the sea.We had found perfect happiness
right then and there. My wife even said tome at that point, let’s get a home
here. She wasn’t kidding. Annexed to the
pool is one of the hotel’s two restaurants, LaTerrazza
(right).
During the day, you can dine by the pool on wood
fired pizza,housemade pasta, fresh seafood,
bowls of tiny Manila clams steamed openwith white wine and garlic, or
simply have some crudo di pesce to keep itlight before you embark on the town
in the evening for a more substantialdinner. La Terrazza extends down to
the pool area, as well as
up a terracelevel where you can enjoy a
superlative breakfast in the morning, have anAperol spritz in the afternoon or
listen to live piano music in the eveningduring cocktail hour, then have
dinner in the dining room or outside on theterrazza looking down on Portofino. Splendido’s
second restaurant—Chuflay
(below)—is
down in the harbor, setless than 50 yards from the water.
Here we settled in to enjoy a lovely dinnerwhile watching people come and go
and fishermen docking their boats as wesipped a Ligurian Vermentino and
set our gaze on the hillside, whereCastello Brown, a house museum, is
located.
Photo: TripAdvisor
Staying at Hotel
Splendido for us was geared more aroundrelaxation, and if this is what you
seek, take advantage of the Spa, salt-water pool, wellness center, dining
amenities or just stroll their tranquilestate. But if you are looking for
some more physical activities, the hotel hasa grass tennis court on property,
can arrange a tee time at a nearby golfcourse or take you motorboating in
the Liguria Sea. It
would be difficult to pick a better name for Hotel
Splendido than italready has, and I applaud Belmond
for applying the same standards ofluxury here as elsewhere around the
world. Like the Four Seasons brand,Belmond does deluxe with a
consummate refinement.
❖❖❖
NEW
YORK CORNER
By John Mariani
MICHAEL
JORDAN'S THE
STEAKHOUSE
23 Vanderbilt Avenue
Grand Central Terminal
212-655-2300
A few weeks ago I wrote
that Porter House Bar & Grill, overlookingCentral Park, had a uniquely New
York location as well as terrific food. Butin a wholly different way Michael
Jordan’s The Steakhouse NYC is one ofthe city’s true icons, for the
restaurant is set on the balcony of Grand CentralTerminal’s Main Concourse, which,
since its renovation was completed in2007, is one the greatest public
spaces in the world. Its stunningastronomical ceiling, the elegant
ticket booths and marble staircases, thearched mullioned windows and
glorious chandeliers, and its central bronzeinformation booth set with a
four-faced clock (said to be worth $20 million)are all a perfect expression of
the city’s immense heart and soul.
Up one of those broad,
brass-railed staircases is the bar that leads toMichael Jordan’s (I’ll call it
“MJ”), which has been here since 1998 andnamed, obviously, after the great
basketball player. (There are also branchesin Chicago, DC and Uncasville,
Connecticut.) The NYC restaurant is owned byPenny and Peter Glazier, he as
CEO and founder of GlazierWorks, she asmarketing director.Designed by David
Rockwell, the 160-seat dining room is setoverlooking the Main Concourse,
and it’s tough to take your eyes off thebustle of people running to catch
trains and how, as the evening goes on, thatbustle slows down. Indeed, with
those high ceilings and all that marble, MJwas once a very loud restaurant,
but the Glaziers somehow persuaded theTerminal’s managers to stop those
constant arrival and departureannouncements that boomed into
the echoing hall every few seconds.
The
waitstaff
is full of veterans, including Chef CenobioCanelizo, who came up from the
ranks. The wine card is not a trophylist, like some other NYC
steakhouses; it’s a good selection but could sureuse a lot more labels under $60.
Mark-ups on popular bottles are not too bad.A Clos Du Val Cab 2014 than runs
about $45 in the store is $90 at MJ.There is a short bar menu and a
$29.95 Fast Track Lunch.
Our table
of four started off with an excellent New England
clamchowder ($13), not too heavy and
riddled with plump clams. The crab meatcocktail ($20) did indeed have
Colossal lump crab, while the pan-searedJumbo lump crabcake ($19) was
wonderfully seasoned, with barely any binder and a light tartare
sauce—it’s one of the city’s best. A good old-fashioned, very crisp wedge of
iceberg lettuce was generously laced with bacon, onion, carrots and
Russian dressing ($14), and tuna tartare was
nicelycut, served with sweet avocado,
crispy wontons and a sesame seaweed ($18). And you really should go
whole hog with MJ’s signature warm garlicbread covered with a Gorgonzola
fondue ($9).
We split a massive
porterhouse for two ($98) among the four of us, aswell as a thick, medium-rare veal
chop ($42) as flavorful as any I’ve hadin a long while. We were lucky to
be there on one of the two nights(Wednesday and Thursday) MJ
serves a dry aged Prime Rib (market price), which
isceremoniously wheeled to your
table for your delectation. It was a greatslab of beef.The side dishes (all $10) have
all been perfected over the years,including Michael’s macaroni
& cheese, the buttered mashed potatoes, thick cut French fries, and the
asparagus gratin.
Like many NYC steakhouses now,
MJ has its own pastry chef, whorenders a welcome banana tart
($10), a brick of a very moist brownie ($10),a sea salt caramel cheesecake
($15), and classic baked Alaska ($11), said to beMrs. Jordan’s recipe (right). It’s
really good. Then
you
have a cup of coffee, maybe an after dinner drink
from asolid list that includes 13
Ports, and look out on that spectacular concourse, thinking you’ll take
take a later train than you had planned. There’ll
beanother along in a half hour.
❖❖❖
NOTES FROM THE WINE CELLAR
SETTING STANDARDS FOR LA RIOJA ALTA:
VIÑA ARDANZA
By John Mariani
A
while ago I wrote that Viña Ardanza is, overall,
my favoriteSpanish
wine, one that expresses everything the terroir of
the territory itsprings
from is at its best. And, after a dinner held by
the winery tocelebrate
its 75th anniversary (below), at The Grill in New York
City, at which severalvintages
dating back to 1989 were sampled, I’m more
convinced than everthat this
is a wine that shows how far Spanish viticulture
has come in thepast
thirty years.
I even recall, quite
vividly, the first time I tasted Viña Ardanza. Itwas at Café Boulud in New York about
a dozen years ago with my wife and olderson, who, being new to fine wines,
was dazzled by the Viña Ardanza. Ibought him a case for his next
birthday.Since then I’ve had various vintages
on many occasions and in manyplaces, for it’s long been available
in the U.S. and always at a remarkableprice of around $30. If I see it on a
restaurant wine list and it seemsappropriate to what I’m eating, I’ll
almost always order it, if the price isright. The dinner was hosted by Guillermo de
Aranzabal Agudo, presidentof Viña Ardanza’s parent company, La
Rioja Alta, S.A., and a fifthgeneration family member, who made a
point to tell the attending wineretailers and media that “Our only
desire is to leave the winery to ourchildren. We make a small profit, but
90 percent of it goes back into thewinery. We cannot follow fashion
because its takes eight years to get our wines to market. We do not rush
Nature, or ourselves.”
Viña
Ardanza was registered as the winery’s name in
1942 byLeandro Ardanza, taken from one of
the five families who founded the winein the Haro Station District in 1890.
Phylloxera had destroyed many of thevineyards of the region, and
replantings along French viticultural lines wereestablished, leading many of its
early labels to read “Medoc,” “Sauternes” or“Burgundy”
style. By the 1960s, however, Viña Ardanza had
come into itsown as one of the pioneers of La
Rioja Alta, so that today the wines are ablend of Tempranillos and Garnachas,
aged in American oak barrels (custommade by the winery). Only in 2008
were the wines made exclusively fromthe company’s own estates. (In Rioja,
90% of the vineyards still belong togrowers, not the wineries.)
The tasting began with a new
wine in the portfolio called Torre deOña Rioja, made from 95% Tempranillo
in a “new style” that I foundunappealing, vegetal, even sour. The rest of the wines were
traditional Viña Ardanza, though evolutionwas clear from vintage to vintage.
The 1989 came from a substantial harvestand a hot autumn, so the Garnacha
came in at 16% alcohol, though the finallevel was a more reasonable 13.5% for
the wine. At that time about 5%white grapes—Mazuelo and
Graciano—were added to the wines.I found this a delicious, medium body
Rioja with a good acidic finishalmost like cranberries. There was
slight oxidation in the bouquet, whichAgudo said was from too frequent
racking done in those days.
The
1994 had only a tiny amount of the white grapes
and washand-racked by candlelight every six
months, then bottled in November1998, ending up at 13% alcohol. I
found it had much more body than the’89, smooth and delicious, though the
finish was a bit short. This was the styleof Rioja that truly made me fall in
love with Viña Ardanza on first sip.The 2001 was a “Reserva Especial”
from a low-volume harvest, madewith 80% Tempranillo and 20% Garnacha
(no white grapes). At 13.5%alcohol it seemed to hit the sweet
spot for a Rioja, super rich but not cloying,luscious from its first whiff through
the long finish.
Since Viña Ardanza refuses to
make its wines in lesser vintages,there was no 2002 and 2003 released,
but 2004 returned to form, a littlemore austere perhaps but very
identifiable as their style, this time with13.6% alcohol.
The most
recent vintage tasted, now in general release, wasa 2008 from a “very moderate
production,” blending 80% Tempranillo and20% Garnacha, for the first time
using grapes from the estate’s new La Perriza
vineyard (above)
in Rioja Baja (90% of Rioja's vineyards are
owned by growers). I found it at this juncture a
bit plummy,though only 13.5% alcohol, probably
settling down and becoming better knitin two to five years, at which point
it might well be the best Viña Ardanzaproduced in this century. So far.
❖❖❖
SOON TO BE PUBLISHED IN A LEADING
SCIENTIFIC JOURNAL
Mechanical Engineer researchers at Utah
State University’s Splash Lab spent “several hours a day, for two weeks”
trying to find the peak dip time for an Oreo cookie:
four seconds. Tadd Truscott, who runs the lab, said
that the question about optimized dunking time
“kept coming up” with colleagues. According to their
study, the cookie will soak up 50 percent of possible
fluids in just one second. By the fourth second, it’s
“reached maximum absorption,” so is therefore “best
eaten then.”
FOOD WRITING 101: TIME TO GET RID OF
THE EDITORIAL "WE"
“We were drawn to the Bad Hombre burger. .
. . We loved every sloppy bite. . . . We opted for
boardwalk fries for an extra $2, instead of the standard
kettle chips offered. . . . We weren't expecting a
boneless chicken breast from its description on the menu
. . . .We chose cole slaw as a side for an additional
couple of bucks." Suzanne Loudermilk, "Humagalas
restaurant in Bel Air serves pizza and burgers with
Maryland flair," www.baltimoresun.com. (8/25/17)
❖❖❖
Any of John Mariani's
books below may be ordered from amazon.com.
The
Hound in Heaven (21st Century Lion Books)
is a novella, and for anyone who loves dogs,
Christmas, romance, inspiration, even the supernatural, I
hope you'll find this to be a treasured favorite.
The story concerns how, after a New England teacher,
his wife and their two daughters adopt a stray puppy found
in their barn in northern Maine, their lives seem full of
promise. But when tragedy strikes, their wonderful dog
Lazarus and the spirit of Christmas are the only things
that may bring his master back from the edge of
despair.
“What a huge surprise turn this story took! I was
completely stunned! I truly enjoyed this book and its
message.” – Actress Ali MacGraw
“He had me at Page One. The amount of heart, human insight,
soul searching, and deft literary strength that John Mariani
pours into this airtight novella is vertigo-inducing.
Perhaps ‘wow’ would be the best comment.” – James
Dalessandro, author of Bohemian
Heart and 1906.
“John Mariani’s Hound in
Heaven starts with a well-painted portrayal of an
American family, along with the requisite dog. A surprise
event flips the action of the novel and captures us for a
voyage leading to a hopeful and heart-warming message. A
page turning, one sitting read, it’s the perfect antidote
for the winter and promotion of holiday celebration.” – Ann
Pearlman, author of The
Christmas Cookie Club and A Gift for my Sister.
“John Mariani’s concise, achingly beautiful novella pulls a
literary rabbit out of a hat – a mash-up of the cosmic and
the intimate, the tragic and the heart-warming – a Christmas
tale for all ages, and all faiths. Read it to your children,
read it to yourself… but read it. Early and often. Highly
recommended.” – Jay Bonansinga, New York Times bestselling
author of Pinkerton’s War,
The Sinking of The Eastland, and The Walking Dead: The Road To
Woodbury.
“Amazing things happen when you open your heart to an
animal. The Hound in
Heaven delivers a powerful story of healing that
is forged in the spiritual relationship between a man and
his best friend. The book brings a message of hope that can
enrich our images of family, love, and loss.” – Dr. Barbara
Royal, author of The
Royal Treatment.
Modesty forbids me to praise my own new book, but
let me proudly say that it is an extensive
revision of the 4th edition that appeared more
than a decade ago, before locavores, molecular
cuisine, modernist cuisine, the Food Network and
so much more, now included. Word origins have been
completely updated, as have per capita consumption
and production stats. Most important, for the
first time since publication in the 1980s, the
book includes more than 100 biographies of
Americans who have changed the way we cook, eat
and drink -- from Fannie Farmer and Julia Child to
Robert Mondavi and Thomas Keller.
"This book is amazing! It has entries for
everything from `abalone' to `zwieback,' plus more
than 500 recipes for classic American dishes and
drinks."--Devra First, The Boston Globe.
"Much needed in any kitchen library."--Bon Appetit.
Now in Paperback,
too--How Italian Food Conquered the
World (Palgrave Macmillan) has won top prize from the
Gourmand
World Cookbook Awards. It is
a rollicking history of the food culture of
Italy and its ravenous embrace in the 21st
century by the entire world. From ancient Rome
to la dolce
vita of post-war Italy, from Italian
immigrant cooks to celebrity chefs, from
pizzerias to high-class ristoranti,
this chronicle of a culinary diaspora is as
much about the world's changing tastes,
prejudices, and dietary fads as about
our obsessions with culinary fashion and
style.--John Mariani
"Eating Italian will
never be the same after reading
John Mariani's entertaining and
savory gastronomical history of
the cuisine of Italy and how it
won over appetites worldwide. . .
. This book is such a tasteful
narrative that it will literally
make you hungry for Italian food
and arouse your appetite for
gastronomical history."--Don
Oldenburg, USA Today.
"Italian
restaurants--some good, some glitzy--far
outnumber their French rivals. Many of
these establishments are zestfully described
in How Italian Food Conquered the World, an
entertaining and fact-filled chronicle by
food-and-wine correspondent John F.
Mariani."--Aram Bakshian Jr., Wall Street
Journal.
"Mariani
admirably dishes out the story of
Italy’s remarkable global ascent
to virtual culinary
hegemony....Like a chef gladly
divulging a cherished family
recipe, Mariani’s book reveals the
secret sauce about how Italy’s
cuisine put gusto in gusto!"--David
Lincoln Ross,
thedailybeast.com
"Equal parts
history, sociology, gastronomy, and just
plain fun, How Italian Food Conquered the
World tells the captivating and delicious
story of the (let's face it) everybody's
favorite cuisine with clarity, verve and
more than one surprise."--Colman Andrews,
editorial director of The Daily
Meal.com.
"A fantastic and fascinating
read, covering everything from the influence
of Venice's spice trade to the impact of
Italian immigrants in America and the
evolution of alta cucina. This book will
serve as a terrific resource to anyone
interested in the real story of Italian
food."--Mary Ann Esposito, host of PBS-TV's
Ciao
Italia.
"John Mariani has written the
definitive history of how Italians won their
way into our hearts, minds, and
stomachs. It's a story of pleasure over
pomp and taste over technique."--Danny Meyer,
owner of NYC restaurants Union Square
Cafe, The Modern, and Maialino.
❖❖❖
FEATURED
LINKS: I am happy to report
that the Virtual
Gourmet is linked to four excellent
travel sites:
I consider this the best and
savviest blog of its kind on the web. Potter is a
columnist for USA
Weekend, Diversion, Laptop and Luxury Spa Finder,
a contributing editor for Ski and a frequent contributor
to National
Geographic Traveler, ForbesTraveler.com
and Elle Decor.
"I’ve designed this site is for people who take
their travel seriously," says Potter. "For
travelers who want to learn about special places
but don’t necessarily want to pay through the nose for
the privilege of staying there. Because at the end
of the day, it’s not so much about five-star
places as five-star experiences." THIS WEEK: The
Leopard at Des Artistes NYC.
Eating Las Vegas
JOHN CURTAS has been covering the Las Vegas
food and restaurant scene since 1995. He is
the co-author of EATING LAS VEGAS – The 50
Essential Restaurants (as well as
the author of the Eating Las Vegas web site: www.eatinglasvegas.
He can also be seen every Friday morning as
the “resident foodie” for Wake Up With the
Wagners on KSNV TV (NBC) Channel 3 in
Las Vegas.
nickonwine:
An engaging, interactive
wine column by Nick Passmore, Artisanal Editor, Four
Seasons Magazine; Wine Columnist, BusinessWeek.com;
nick@nickonwine.com; www.nickonwine.com.
MARIANI'S VIRTUAL GOURMET
NEWSLETTER is published weekly. Editor/Publisher: John
Mariani. Editor: Walter Bagley. Contributing Writers: Christopher Mariani,
Robert Mariani,Misha Mariani, John A. Curtas, Geoff Kalish, Mort
Hochstein, and
Brian Freedman. Contributing Photographer: Galina
Dargery. Technical Advisor: Gerry McLoughlin.