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Toast to the Season: A Culinary Symphony with Cloudy Bay Wines and Josh Cellars’ Sip Sensations!

by Avyana Chapman
written by Avyana Chapman

Celebrate your holiday feast with Cloudy Bay wines. Begin with the vibrant Sauvignon Blanc paired with shrimp or goat cheese. Let the Pinot Noir complement your roast turkey, its red berry notes enhancing the savory experience. Finish on a sweet note with the luscious Chardonnay alongside a rich chocolate dessert. With Cloudy Bay as your guide, savor the perfect symphony of flavors this festive season. Cheers to a memorable celebration!

Cloudy Bay Sauvignon Blanc + Baked Goat Cheese with Roasted Cranberries

The 2023 Sauvignon Blanc is zesty & vibrant, gently balanced by stony saline notes. Serve it alongside a warm baked goat cheese appetizer for an dreamy start to your holiday meal.

Cloudy Bay Te Wahi + Roasted Carrots with Thyme

The complex, sophisticated and powerful flavors of Te Wahi serves as the perfect counterpart to a rich vegetable side dish, like roasted carrots with thyme.

Cloudy Bay 2021 Pinot Noir + Thanksgiving Turkey

Versatility is the calling card for Cloudy Bay Pinot Noir, and it’s silky tannins and fine acidity mean it pairs especially well with meat. Concentrated yet elegant, Cloudy Bay Pinot Noir will not only complement your Thanksgiving turkey, but elevates it for a truly mouthwatering combination.

Cloudy Bay Te Koko + Apple Tart

Layered with fruit notes and a refreshing acidity, Cloudy Bay’s Te Koko an ideal match to an apple tart or similar fruity-filled dessert.

Elevate your holiday gatherings with Josh Cellars‘ sensational sips! From a cozy Red Wine Hot Chocolate to a sparkling Cranberry Holiday Spritz, let their signature wines be the star of your celebration. Sip on the festive Apple Cider Mimosa or dance with the French24 twist. Embrace the season with the Autumn Sangria—a delightful blend of fruit, cider, and spice. Crafted for effortless entertaining, these recipes guarantee you delicious moments from Thanksgiving through the New Year!

Red Wine Hot Chocolate

  • 1 part Josh Cellars Cabernet Sauvignon
  • 1 part semisweet chocolate chips
  • 1 part milk of choice
  • Vanilla extract and sea salt to taste
  • Marshmallow and cocoa powder

Combine in a saucepan over low heat. Once the chips are melted, remove pan from heat. Stir in vanilla extract and a pinch of sea salt. Top with frothed milk and marshmallow. Garnish with sprinkle of coca powder. 

Autumn Sangria

  • 1 part apple
  • 1 part orange
  • 1 part lime
  • 1 part cinnamon or cinnamon sticks
  • 1 splash of apple cider
  • 1 bottle Josh Cellars Red Blend
  • 1 part sweetener to taste
  • Ice

Combine all ingredients in a large pitcher. Let set for 1-3 hours. Serve and garnish with cinnamon stick and apple slices.

Apple Cider Mimosa 

  • 1.5 oz bourbon
  • 3 oz apple cider
  • .5 oz honey
  • Josh Cellars Prosecco

Shake all ingredients and strain into a coup with graham cracker rim. Top with Josh Cellars Prosecco.

Cranberry Holiday Spritz 

  • 1 part Josh Cellars Pinot Grigio
  • .5 part lemon Juice
  • .75 part cranberry spiced simple syrup (simple syrup with cranberries and cinnamon)
  • Top with ginger beer
  • Sugar covered cranberries to garnish
  • Ice

Combine all but the ginger beer in a shaker. Shake and strain into a rocks class or a tall glass and top with ginger beer. Garnish with the cranberries.

French 24 

  • 1 Oz Tequila
  • ¾ pomegranate juice
  • 2 oz grapefruit soda
  • Top with Josh Cellars Rose Prosecco 

Combine tequila, pomegranate juice and grapefruit soda in a glass. Top off with Josh Cellars Rose Prosecco.

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FeaturedLifestyleThe Latest

A Mexican Courtyard Style Restaurant Opens Its Doors in Williamsburg

by Branda Ayo
written by Branda Ayo

A Mexican-inspired Courtyard opened its doors to Brooklynites in Williamsburg earlier last month, inviting them to enjoy Mexican gastronomy and culture as they experience the menu for the first time. The popular food district has long been an epicenter for culinary innovation, drawing the attention of food enthusiasts from far and wide. By offering contemporary  interpretations of classic Mexican dishes, Mexi navigates the delicate balance between preserving tradition and embracing innovation.

In an ever-evolving culinary landscape, Mexi distinguishes itself through a commitment to authentic flavors, cultural immersion, and a holistic dining experience. The echoes of Mexico resound not only through the delicious dishes but also through every aspect of Mexi’s decor. Traditional tiles, hand-painted artworks by local artists, and Mexican symbolism create an environment that transports diners to the heart of Mexico. The restaurant breathes life into century-old church pews, reclaimed beams, and custom doors, which stand as artifacts of history, now repurposed for the enjoyment of patrons. Large oil paintings adorning the walls capture the essence of Mexican landscapes, agave plants, and traditional Folklorico Dance Dresses, creating a sensory journey through the country’s diverse regions. Every detail, from the Zapotec Queen-sized rug to artisan hand-painted tiles, adds texture and authenticity to the space, ensuring that Mexi remains a masterpiece in culinary immersion.

Mexi Food 

The Mexi team drew inspiration from their Mexican heritage to create a menu that pays homage to the country’s rich culinary traditions. Spearheading these efforts is Chef Zenaido Hernandez, an experienced talent from the restaurant group, with the consultation of Michelin chef Johan Svensson from Aquavit. At Mexi, everything is made from scratch, from corn tortillas to mole sauces and hand-rolled corn masa dumplings, often referred to as ‘gnocchi,’ showcasing a commitment to authenticity and quality.

  • Fire-roasted tomatillo & jalapeño salsa verde ($14):  Mexi’s salsa verde offers a flavorful and mild option that’s perfect for dipping chips. The tangy notes and smoky heat in the red salsa add depth and variety to the experience.
  • Tuna Serrano Aguachile($19): While not everyone may be a ceviche enthusiast, Mexi’s take on the Tuna Serrano Aguachile is a culinary adventure. The combination of fresh tuna marinated in a cucumber-lime broth, mixed with herbs and vegetables, results in a refreshing and delightful dish. It’s a must-try for seafood lovers.
  • Short Rib Birria Tacos ($24): These open-faced tacos feature juicy short ribs, served with their own consommé sauce, offering a deeply satisfying and richly flavored option.
  • Pork Shoulder Al Pastor ($26): An embodiment of Mexican street food, these taco skewers feature guajillo pepper-marinated pork shoulder, served in a grilled pineapple. Guests have the opportunity to create their perfect bite with complementing salsa matcha, salsa roja, and house-made tortillas.
  • Popover Churros:  For dessert, The Popover Churros, reminiscent of traditional churros, are served with dulce de leche and Mexican Chili chocolate sauces. A sweet and indulgent finish to Mexi’s menu.

Photo courtesy of Mexi

Mexi Cocktails 

Curated by Ramon Morado and Carlos Becerra, Mexi’s cocktail menu is a celebration of Mexican spirits, showcasing rare small-batch tequilas and Mexican rums. These ingredients serve as the foundation Mexi’s cocktails that draw inspiration from Mexico’s history and heritage.

  • Mexi in the City: A Mexican-inspired take on the Cosmopolitan, with colors reminiscent of the vibrant streets of Mexico.
  • El Concord: A mix of Margarita and a wine float, symbolizing the historical period when Mexico was occupied by Spain.
  • Maria Felix: Inspired by Mexican Actress and singer Maria Felix, known for receiving roses after her performances, this cocktail captures her essence with its pink and red hues.
  • Sergio Leon: Drawing inspiration from the agave landscapes in Mexico, Sergio Leon incorporates green to represent the agave plant itself, accompanied by foam as part of the fermentation process.

Mexi is located at 149 North 9th Street and is open daily from 4 to 11 p.m., with reservations available through Resy.

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EntertainmentEventsLifestyleTheater

ROLL THE BONES Presents Immersive Theater Experience, No.9

by Lenique Vincent
written by Lenique Vincent

Giving us all a well needed disconnect from reality, ROLL THE BONES (RTB) theatre company transformed audience members to simpler times with immersive theatre experience, No. 9.

A delightful excuse to bond, No. 9 is designed for pairs who are willing to unplug for an hour to escape into one of three worlds: Asheville, North Carolina in 1986, Redding, Connecticut in 2007 or where we ended up; in 1993 chilling outside of a trailer in Twentynine Palms, California with our host, Lynne. Before the experience began, each pair received a watch preset to go off after an hour; which marked the end of our visit.

It was a starry night in Twentynine Palms on October 13, and friends and partners were kicked back on lawn chairs with a cooler full of beers and powdered sparkling cider. In addition to the dim lighting, sounds of crickets and life like set; Lynne’s nomadic and welcoming spirit ignited an eclectic mix of conversations ranging from constellations, the vibrations crystals and humans share and the emergence of TLC.

Created and directed by RTB Artistic Director, Taylor Myers, and Michael Ryterband, No. 9 is “ a human-centric answer to the loneliness epidemic of the digital age.” The production was accompanied by a seamless shift to the Dead Letter Restaurant and Cocktail Lounge where audience memembers were served chili, pizza, and other comfort foods and cocktails.

Opened to the public on October 14, No. 9 is set to run through early November. Tickets can be purchased on their website.

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Lifestyle

Culinary Paradise in Miami: Exploring MOTEK’s Israeli Mediterranean Delights

by Avyana Chapman
written by Avyana Chapman

Miami, a city known for its vibrant culture and diverse culinary scene, offers a plethora of dining options that cater to every palate. Among the numerous eateries that dot the Miami food landscape, MOTEK stands out as a locally acclaimed Israeli Mediterranean restaurant that delights diners with its reliably luscious cuisine. This gastronomic gem, drawing inspiration from Israel, Lebanon, Morocco, Yemen, and beyond, serves up a kosher-style menu that includes all-day brunch, lunch, dinner, freshly baked sweets, coffee, and more. With locations in Downtown Miami, Aventura, and Coral Gables, and expansion plans to Brickell City Centre and Miami Beach on the horizon, MOTEK is rapidly becoming a must-visit culinary destination.

A Moroccan Fish Experience to Savor

One of the standout dishes at MOTEK is the Moroccan Fish, a culinary masterpiece that embodies the rich flavors of North Africa. Prepared with precision, the Moroccan Fish is a testament to MOTEK’s commitment to delivering an authentic Mediterranean experience. The delicate blend of aromatic spices and perfectly grilled fish creates a symphony of flavors that will transport your taste buds to the bustling markets of Marrakech. This dish is not only visually stunning but also an absolute delight for seafood enthusiasts.

Hummus That Sets the Standard

Hummus, a staple of Middle Eastern cuisine, holds a special place on the MOTEK menu. Here, it’s not just another dish; it’s an art form. MOTEK boasts some of the best hummus in town, and its creamy, silky texture combined with the rich, nutty tahini flavor sets a standard that is hard to surpass. Served with warm, fluffy pita bread and a drizzle of olive oil, MOTEK’s hummus is an absolute must-try. It’s the ideal way to kick off your culinary journey through their diverse menu.

Indulge in Sweets That Speak to the Soul

When dining at MOTEK, you simply cannot skip the sweets. The restaurant’s commitment to creating an unforgettable dining experience extends to its delectable dessert offerings. From the delicate, flaky baklava to the velvety chocolate mousse, MOTEK’s dessert menu is a testament to the artistry of its pastry chefs. Each sweet treat is a work of culinary craftsmanship that speaks to the soul, leaving a lasting impression that will have you craving for more.

Award-Winning Burgers: A Culinary Triumph

While MOTEK is renowned for its Mediterranean specialties, it’s also a haven for burger enthusiasts. The restaurant’s award-winning burgers are a culinary triumph that combines the best of Israeli and American flavors. Juicy, perfectly cooked patties are nestled in fresh pita, creating a harmonious blend of tastes and textures. 

Crispy Cauliflower: The Ultimate Appetizer

When it comes to appetizers, one dish at MOTEK that deserves special mention is the crispy cauliflower. This delightful creation takes humble cauliflower florets and transforms them into a crunchy, flavorful masterpiece. Lightly battered and fried to perfection, the crispy cauliflower is served in a tantalizing sauce that elevates the dish to new heights. It’s an appetizer that will have you reaching for more, making it a perfect accompaniment to your meal or a tasty snack to share with friends.

Creative Cocktails with a Mediterranean Twist

To complement the culinary delights, MOTEK offers a range of creative cocktails that are as inventive as they are tasty. The use of ingredients like Arak Liqueur adds a distinctive Mediterranean twist to the drink menu. Whether you prefer a classic cocktail or something more adventurous, MOTEK’s bartenders are skilled at crafting libations that will tantalize your taste buds and enhance your dining experience.

       

Expanding Horizons

With locations in Downtown Miami, Aventura, and Coral Gables, MOTEK has firmly established itself as a culinary force to be reckoned with in the Miami dining scene. And the exciting news is that MOTEK is not stopping there. The restaurant has plans to expand to Brickell City Centre and Miami Beach, promising even more opportunities for locals and visitors alike to savor its exceptional cuisine.

In a city known for its diverse culinary offerings, MOTEK shines as a beacon of Israeli Mediterranean excellence. From the Moroccan Fish to the award-winning burgers, from creamy hummus to crispy cauliflower, and from decadent desserts to creative cocktails, MOTEK takes diners on a culinary journey that transcends geographical boundaries. If you’re in Miami and seeking an unforgettable dining experience that combines tradition with innovation, MOTEK is the place to be. Indulge in the flavors of the Mediterranean and let MOTEK transport you to a world of delicious delights.

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NAR Turkish Restaurant
LifestyleThe Latest

Nar, New Turkish Restaurant, Dazzles With Flavor in Flatiron District

by Astrid Zhang
written by Astrid Zhang

NEW YORK, NY – It is at Nar, the latest Turkish restaurant to open in New York’s Flatiron District, that the restauranteurs Andy E. Arkun (The Polo), Erhan Bahceci (Food Cellar Market), and Zeynep Tansung (Izmir Commodity Exchange) seek to bring a contemporary flair to traditional Turkish cuisine. 

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LifestyleThe Latest

Citi Taste of Tennis NY: The Return of the Iconic Gotham Hall

by Britt Trachtenberg
written by Britt Trachtenberg

On August 24, Citi Taste of Tennis returned to New York City’s Gotham Hall. Food Network’s Chopped Champion, Founder and Executive Chef Bao Bao, and Former Tennis Player Prakash Amritraj hosted the event. Pro tennis players and chefs served it up city-style. 

Tennis players Venus Williams, John McEnroe, Belinda Bencic, Sascha Zverev, and Ons Jabeur made appearances. Alycia Parks, Liudmila Samsonova, Desirae Krawczyk, Sachia Vickery, JJ Wolf, and Holger Rune sampled fantastic dishes.

Fig and Olive’s Chef Alain Allegretti served watermelon and shrimp carpaccio, cauliflower, and couscous tabbouleh. Barbados Tourism’s Chef Damian Leach served salt fish and shrimp fregola. Hunt and Fish Club’s Chef Chad Brown served gnocchi bolognese. 

Segafredo Zanetti Coffee crafted delectable expresso cocktails. Zonin USA provided bubbles, while VOSS created “voss-tails.” Gin Mare and Chambord made innovative cocktails. Guests indulged in the fabulous Gotham Hall.

The elegant ballroom has an intricate stained-glass skylight and seventy-foot ceilings. Attendees chatted with tennis stars and enjoyed endless food from top chefs. They danced to DJ Ravi Drums’ percussion remixes. 

Venus Williams

On social media, guests tagged @TasteofTennis and #CitiTasteofTennis. 

Check out our red-carpet interviews!

Camila Giorgi

Ons Jabeur

More exciting interviews!

Liudmila Samsonova

 

Featured Chefs

Chef Bao Bao (Baoburg), Chef John Mooney (Bell Book and Candle), Chef Jassi Bindra (Amrina The Woodlands), Chef Sujan Sarkar (Baar Baar), Chef Fany Gerson (Fan Fan Doughnuts), Chef Admir Alibasic (One Rare Italian Steakhouse), Chef Kerry Heffernan (Grand Banks), Chef Jack Logue (The Lambs Club), Chef Chad Brown (Hunt & Fish Club), Chef Doc (Doc’s Cake Shop), Chef Alain Allegretti (Fig & Olive), Chef Shorne Benjamin (St. Lucia Tourism), Chef Ruffo Ibarra (ORYX Restaurante), Chefs Scheyla Acosta and Ann Cashion (Cashion’s Rendezvous), Chef Ryan Hackney (Chaos), Chef MAC & Chef Pinke (Flavorture), Chef Paramjeet Singh Bombra (Gulaabo Timeless Indian), Chef Nick Wang (Amami Bar & Restaurant), Chef Mike Viola (Boar’s Head Premium Deli Products), and Chef Joey Campanaro (The Little Owl).

Full Menu

Baoburg (Cooking Demo)
Chef Susan Askornann (Chef Bao Bao):
Pad Thai
The Lambs Club
Chef Jack Logue:

Grilled Cucumber Salad: Yogurt, Oregano; Allergens: dairy

Cured Yellow Tail, Almonds, Prosciutto, Basil; Allergens: fish, nuts, meat

Amrina Woodlands

Chef Jassi Bindra:

Short Rib Nihari Dumpling; Allergens: gluten, dairy

Kadai Vegetable Dumpling (Vegetarian); Allergens: gluten, dairy

One Rare Italian Steakhouse

Chef Admir Alibasic:

Steak & Cake

Mini Crab Cake

Beef Tenderloin

Corn Salsa

Allergens: shellfish & gluten

 

 

Chef Shorne Benjamin:

Oxtail Grilled Cheese (Allergens: dairy, wheat)

Sweet Plantains with Champagne Vinaigrette (Vegan)

 

ORYX Restaurante

Chef Ruffo Ibarra:

Bluefin Tuna: Organic Soy-Cured Egg Yolk, Peanut,Mustard Sprouts, Serrano Chili, Lemon Zest, Chives, Black Garlic Aioli, Local Seaweed Crackling

Smoked Watermelon: Feta Cheese, Fingerlime, Mustard Greens (Vegetarian)

 

 

 

Little Owl

Chef Joey Campanaro:

Corn Maque Choux (Gluten Free)

Sangria Steak, Caesar Salad Slaw, Garlic Crunchies

 

 

 

Hunt & Fish Club

Chef Chad Brown:

Gnocchi Bolognese: Beef, Pork, Veal, Basil; Allergens: gluten, dairy, eggs, onion, garlic

Gnocchi Mushroom: Black Truffle, Butter, Basil; Allergens: mushrooms, gluten, dairy, eggs, onion, garlic

 

 

Cashion’s Rendezvous
Chef Scheyla Acosta:

Steak Tartare; Allergens: dairy, eggs

Taramasalata with Salmon Pastrami; Allergens: seafood

BBQ Shrimp with Grits; Allergens: shellfish

Chicken Liver Duck Parfait

 

 

 

Barbados

Chef Damian Leach:

Salt Fish & Shrimp Fregola: Sardinian Couscous Cooked Down in a Ginger Seafood Bisque topped with Salt Fish & Shrimp, Pickled Cucumber

Bajan Charred Mushroom Taco: Bajan Marinated Mushrooms on a soft-shell taco with Pickled Onions, Pepper Sauce/Avocado Puree, Tomato Salsa

 

 

 

Mixologist Dameain Williams:

Straight Serve Cucumber Cooler

Peachy Perfect Sangria

 

 

 

Chaos

Chef Ryan Hackney:

“Thai Breaker”: Smashed Cucumber Salad, Marinated Shallots, Makrut Lime, Thai Fish Sauce, Cilantro; Allergens: allium, shellfish, soy, gluten, (Also available gluten-free and vegan)

“Straight Down the Line”: Sashimi Style Hamachi Crudo, Lime, Ginger, Thai Chili, Yuzu Aioli, Crispy Shallots; Allergens: allium, seafood, soy, gluten

 

 

 

Boar’s Head

Chef Mike Viola:

Summer Melon Gazpacho Shooter: Chorizo Crisp (Boar’s Head® Superiore Uncured Chorizo Spanish Style Sausage), and Pecorino Romano-Black Pepper Frico (Vegetarian); Allergens: dairy

Boar’s Head® FireSmithTM Flame Grilled Chicken Breast & Dill Pickle Salad on Mini Brioche with Micro Greens, Kettle Chip Crumbles; Allergens: wheat, egg, dairy

 

 

 

Fig & Olive
Chef Alain Allegretti:

Watermelon & Shrimp Carpaccio Feta Cheese

Applewood Bacon & Spicy Cashew; Allergens: dairy, nuts

Cauliflower & Couscous Tabbouleh Little Gem Cup: Crunchy Seasonal Vegetables, Avocado, Toasted Pine Nuts & Dates, Fresh Mint, Honey Mustard-Lemon Dressing Gremolata; Allergens: nuts

 

 

 

Pure Grenada

Chef Belinda Bishop:

Creole- Style Fish: Pan-seared Fish Seasoned with Fresh Spices, Sautéed with Sweet Peppers, Onions, Garlic, and Ginger in a Spiced Tomato Broth

Cou-Cou: Cornmeal Seasoned with Farm-Fresh Herbs and Vegetables, with Freshly Made Coconut Milk Mixed into a Thick, Creamy Consistency (Vegan, Gluten Free)

Stewed Callaloo: Dasheen Leaf Chopped and Simmered Down in Herbs, Garlic, Sweet Pimento Peppers and Fresh Coconut Milk (Vegan, Gluten Free)

 

 

 

Flavorture

Chef Pine & Mac:

Jerk Jackfruit Tacos (Vegan); Allergens: onions

Braised Beef Sliders; Allergens: onions

 

 

 

Grand Banks

Chef Kerry Heffernan:

Oysters Champagne

Tartare of Cucumber, Shiso, and Roasted Shishito Mignonette; Allergens: shellfish

Cucumber Tartare

 

Gulaabo
Chef Paramjeet Singh Bombra:

Lamb Samosa; Allergens: dairy, gluten

Vegetarian Samosa; Allergens: gluten, nuts

 

 

 

Amami Bar & Restaurant

Chef Nick Wang:

Tuna Crostini with Tuna Tataki | Edamame Puree, Avocado, Mango Salsa

Allergens: gluten, sesame, allium

 

 

 

Bell Book & Candle

Chef John Mooney:

Rooftop Watermelon Gazpacho with Poached Shrimp; Allergens: Shellfish

 

 

 

Baar Baar

Chef Sujan Sarkar:

Tuna Bhel Tostada: Avocado, Radish, Onion, Cilantro; Allergen: Fish

Avocado Green Chickpea Bhel (Vegan)

 

 

 

Doc’s Cake Shop

Chef Doc:

Southern Style Cupcakes; Allergen: eggs

Blissful Banana Pudding; Allergen: milk

 

Fan Fan Doughnuts

Chef Jany Ferson:

Doughnuts

 

Segafredo Zanetti:

Espresso Martini: Segafredo Espresso, Absolut Vodka, Kahlua, topped with VOSS Sparkling Water

Sparkling Americano: VOSS sparkling water, Segafredo espresso, fresh orange slice

 

Chamboard:

Chamboard Royale: Chamboard & Zonin Prosecco, Black Raspberry Garnish

Courtside Crusher: Chamboard, Vodka, Lemonade, and Blackberry Garnish

 

Gin Mare

Gin Mare & Tonic: Gin Mare & Tonic Water

Mare Mule: Gin Mare, Lemon Juice, Honey Syrup, and Seventeen Ginger Beer

 

Zonin

Zonin Prosecco D.O.C.

Zonin Coastal Lemon Spritz

Sponsors
Citi (Title Sponsor), Zonin USA, Barbados Tourism, Boar’s Head Premium Deli Products, Gin Mare, VOSS, Chambord, Pure Grenada Tourism Authority, Chef Works, Lucky in Love, Sagafredo Zanetti Coffee, Volkl, and Saint Lucia Tourism.
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