Stir Food Group’s Vice President of Operations and Sommelier, Ralph Rosenberg
I get many questions thrown at me by guests in our restaurants and wine stores. One most commonly asked is what wine do I suggest with a given meal or event. I always reply “What do you like?” some people are taken back by my retort. I explain that it should make little difference to them what I like in a wine, it is all about what they like. Taste profiles. If you can get away from looking for …

View from the White House
Executive Chef, Bryan Moscatello
This Monday my day started out rough, just like a Monday is supposed to start out I guess.  First I had gotten my car detailed on Saturday afternoon and was looking so forward to driving the pristine like-new car to work.  Well it was raining and to top it off my wife needed to use the car.  So not only did I not get to enjoy the benefits of the detail on the first drive but when I did get back into it, the …

Check out the first video post- we’re starting with the basics: Wine Tasting 101

 
Executive Chef, Bryan Moscatello
Stuffed Pasta has got to be my favorite style of fresh pasta.  They are like beautiful little pillows of flavor.  The beauty of stuffed pasta is that it comes in so many variations, textures, flavors, sizes, etc. having grown up in an Italian household I enjoyed the classic ricotta, spinach filling with a hint of nutmeg for many on an almost ritual basis every Sunday.  Now that I am charged with writing, maintaining and evolving an Italian menu I am finding the stuffed pasta element to be …

Stir Food Group’s Vice President of Operations and Sommelier, Ralph Rosenberg
I’d like to spend my first post covering a wine maker that has been producing the finest bottles for hundreds of years and revolutionized wine while preserving their uncompromising quality.
The Antinori Family is the “Oldest Family Owned Business on Earth” as quoted recently from 60 Minutes. Alessia along with her two sisters are the 26th generation running the company. Alessia Antinori will be at Zola Wine & Kitchen on January 20th to guide you through a sampling of over 8 …

Executive Chef, Bryan Moscatello
With restaurant week so early in January 2010, and 2009 coming to an end with Potenza and Zola each having very successful New Year’s Eve Nights;  I felt it was an optimum time to try and get away for a week. Lucky for me, my wife was going on a business trip to Aspen Colorado.  I felt compelled to tag along.  I am so glad I did. 
It has been almost ten years since I have been back in aspen during the winter and so much has changed …

Executive Chef, Bryan Moscatello
Eggs they definitely are not just for breakfast anymore.  More and more eggs pop on dinner menus in many different fashions.  You see them as deviled eggs in or if they are made from quail eggs they make a great little before dinner bite.  I have them on my lunch menus currently in the forms of an omelette and frittata.  You can also witness quail eggs poached on salads.  Then there’s egg yolk ravioli at many an Italian restaurant. 
I had the artichoke heart bruschetta at Ellina last …